RECIPE - Golden Kimchi

 

GOLDEN KIMCHI 
🥬 12 June 2024

Recipe from a Taiwanese Home Chef 

INGREDIENTS LIST:

1. One whole napa cabbage (1.5kg)

2. One medium size carrot 

3. One glass can fermented tofu (drained)

4. Sugar 40g

5. White sesame oil 40g

6. Apple vinegar 40g

7. Fresh chilli (1 chilli padi, 2 for spicier)

8. One clove garlic 🧄

9. Small section ginger 

10. 2 liter cooked water , cooled. (In big pot for washing cabbage 🥬) 

11. Optional - 1 red apple, skinned. (Picture shows pear)

METHOD 

FOR THE SAUCE: 

All ingredients except Napa cabbage and carrots, in the blender. 

Caramelize the carrot in a pan with a little oil. When the surface turns yellow, switch off heat. Then add to the blender and blend - sugar, sesame oil, vinegar, garlic, ginger, apple, caramelized carrots, fermented tofu (drained), chilli (with or without seeds is ok), into a smooth paste. 

If not using sauce immediately - chill til ready to use 

FOR CABBAGE: 

Prepare vessel - large basin with cooled boiled water, 2 heaping tsp of salt. 

Chop up cabbage, without prior washing (or wash, and make sure leaves are dry) and place in salted water. Wash thoroughly - no need to be gentle. Squeeze dry and leave in strainer to drain for 4 hours, maximum 6 hours. 

Once time is up, and leaves are dry and strained. Mix in with the sauce, place in containers and chill overnight. Ready to eat the next day 

RECIPE - Salted Egg Yolk Cornflake Cookies

Salted egg yolk cornflakes 

50g butter 

160g cornflakes 

1 Pkt curry leaves 

2-4 chilli padi

1 Pkt salted egg powder (Knorr 110g) 

1-2 tsp salt & sugar 

1 tbsp milk powder 

Fry butter 

Cut in deseeded chilli padi

And curry leaves (washed and dried) 

Lower heat/fire then

Toss in cornflakes and season with salt and sugar and sprinkle milk powder 

Fry low heat then bake 

Oven tray, bake 135°C 

10 min 

Stir, 

6 more min, off oven 

Rest inside 2 min 

Cool at room temp 

Keep air tight container 

Refer to post: https://bakewithdin.blogspot.com/2023/11/recipe-salted-egg-cornflakes.html

Cookies 

125g butter 

50g icing sugar 

125g cake flour 

20g milk powder 

20g cornstarch 

Double recipe: (100pcs @ 5g each) 

250g butter frozen in small cubes 

100g icing sugar 

250g cake flour 

40g milk powder 

40g cornstarch 

1tsp salt 

Measure flour, sugar, milk, cornflour, salt in TOKIT, put in butter cubes, speed 6-7 for 30-50 secs, check every 15-20 secs and adjust for more or less if needed. 

100-120g cornflakes in TOKIT

Speed 5, 10-20 secs 

Should be big crumbles, small round balls - not cohesive dough when taking out of TOKIT.

Preheat 160°C

Bake 140°C

20-25 min 

Cool on tray for 10 min 

🍪 Oct 2023 

RECIPE - Tiramisu

 

🍰 19 June 2024 

TIRAMISU 

For 6" mousse cake ring 

Use 300x300x35mm can cut out 

4 rounds of cake - 5.5inches

Sponge cake (at x1.5 original recipe)

(From ABC Charlotte Bloom) 

3 egg yolks 

20g caster sugar 

1 tsp vanilla essence 

3 egg whites 

60g caster sugar 

60g cake flour 

Dusting icing sugar 

Bake at 190°C, 12-14 min 

Whisk eggs into meringue

Beat egg yolks til creamy and fluffy 

1/3 meringue into yolk mixture, all in to remaining meringue, fold til 80%, sieve in flour, fold gently til well incorporated. 

Zabaglione and Tiramisu 

(at x0.7 original recipe)

2 yolks (use XL eggs) 

35g sugar 

30g Marsala 

110g mascarpone 

150g whipped cream 

Original recipe

3 yolks 

50g sugar 

40g marsala 

150g mascarpone 

140g whipping cream 

For the cake: 

Cold / cool Coffee - 100g (2 scoops of instant) 

Sugar - 5g 

Tia Maria - 20g

RECIPE - Kiko’s Covid Porridge

 🥣 26 June 2024 

Generally Kiko doesn’t like porridge. But I finally made one he enjoyed. 

So more gruelly, thicker, less watery, I used Japanese calrose grains and also added a little of the mixed grains. 80g of rice. and threw in a cube of Knorr pork stock with 1000ml water. 

Added more water later cos it was too sticky. 

Added in 100g minced pork which I seasoned with Japanese brown sugar and Taiwanese five spice and pepper in to the porridge and after that was cooked, I put in some canned corn then cooked for 2 minutes. 

Sprinkled parsley and spring onion on top and sesame oil 

 

This is the first time he remembers trying the preserved Cai Xin and he likes it 

I enjoyed it with the XO sauce with Japanese scallops that Eve passed to me. 

RECIPE - Sous Vide Salmon

 

This Salmon cooked low and slow is seriously to die for. Always grateful to my cousin Gracia who taught this to me. 

Use sashimi grade, salmon fillet. 

Soba sauce 

Dried Oregano 

Lemon juice 

Chopped garlic 

Honey

(Soba Sauce - look for those with a bit of mackerel taste inside will be good) 

Fry garlic to get smell . Then put in all of other ingredients. Bring to boil . Switch off.

put a bit of water to dilute and mix the honey

To cook - 

85deg in the oven with foil for 35min , 100deg 15min.

Ideal is 80deg for as long as possible

Temp check - if the fats start coming out mean temp too hot

🍣 26 June 2024 

RECIPE - Lemon Thyme Mascarpone Bundt Cake

Lemon 🍋 Thyme Bundt Cake 

(Need to test) 

225g unsalted Butter 

200g Sugar (mix in the zest listed below) 

1-2 Tbsp lemon zest (from 1 lemon) 

150g Mascarpone cheese 

3 Eggs 

300g Cake Flour (mix in 5-6 sprigs Thyme Leaves)

2.5 tsp Baking Powder 

40cc Limoncello

Bake 180 °c

30-45 mins 

 

RECIPE - Lemon🍋 Thyme Mascarpone Loaf Cake

 

Lemon 🍋 Mascarpone Loaf Cake 

Adapted from: 

(Strawberry Thyme Cake - Tessa Huff) 

https://thecakeblog.com/2015/06/strawberry-thyme-cake.html

3/4 cup (170g) Softened, unsalted butter 

1 1/2 cup (reduced to 250g) sugar 

3 eggs 

1 tbsp lemon zest 

1 tsp vanilla 

3/4 cup (188g) mascarpone cheese 

1/2 cup (120g) buttermilk 

2 1/4 cup (270g -300g) A P Flour 

2 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt 

2 tbsp candied lemon peel 

Thyme syrup:

1/4 cup water 

2 tbsp lemon juice 

1/2 cup sugar 

5-8 sprigs thyme 

~ add berry, cream cheese to BC filling 

26-32 min 3 x 6” 

180 °C no fan 

160 °C fan 

1. Beat butter smooth 

2. Add sugar and zest - 3-5 min

3. Add eggs and vanilla 1 @ a time 

4. Mix mascarpone in on low 

5. 1/2 flour, stream in buttermilk 

6. Add 1/2 flour 

• I used this for Linda Lee (30 June 2019) - Meredith Jean’s 100day 

• This recipe does not work as a Bundt cake

🎂 9 March 2024

 

RECIPE - Pandan Chiffon Cake

 

Pandan Chiffon Cake (my adaptation)

23cm chiffon pan 

6 egg yolks 
1/3 tsp salt 
20g coconut cream 
130g coconut light (Kara) 
1 tsp pandan essence 
10g coconut oil 
190g rice bran oil 
190g cake/top flour 
2 tsp pandan powder
1 tsp baking powder 

6 egg whites
1/4tsp cream of tartar 
150g caster sugar 

160 C - 45min 

180 C - 15 min 

Baked in a Water bath 

RECIPE - Black Sesame Cupcakes

 

BLACK SESAME CUPCAKE 

MATCHA WHITE CHOCOLATE GANACHE

Easter cupcakes

Adapted from preppy kitchen’s peanut butter cupcakes 
(original yield 18 cupcakes, using 1 egg) 

For a portion of 6 cupcakes 

70g cake flour (60g flour, 10g sesame powder)

1/2tsp baking powder 

1/12 tsp baking soda 

1/6 tsp salt (1/4 tsp soya sauce)

80g light brown sugar 

40g sour cream 

65g tahini (black sesame, mix with oil)

60g milk / coconut milk 

10g sesame oil 

17g egg (or 1/3egg) 

1 tsp vanilla 

Original recipe: (1/3 recipe - divided by 3)

210g AP flour (70g) [180g flour, 30g sesame powder]

1 1/2 tsp baking powder (0.5)

1/4 tsp baking soda 

1/2 tsp salt 

275g light brown sugar (90g) [can reduce to 230-250g] 

120g sour cream (40g)

177g peanut butter (50g) [sub with sesame paste]

180ml milk (60ml) [can sub with coconut milk]

80ml oil (25ml) [40g coconut oil, 40g sesame oil]

1 large egg (17g) 

2 tsp vanilla (1 tsp) 

*if tahini or sesame paste has sugar/is sweet then use 230g sugar. If not, 250g is fine. 

Sieve all the dry ingredients [medium sized bowl]

(Flour, sesame powder, baking powder/soda, salt) 

Whisk all the wet ingredients 

(Sugar, sour cream, tahini/peanut butter, milk, oil, egg and vanilla) 

Make a well in the dry, pour the wet and whisk to combine, 

Full cupcake liners til 1/2 - 3/4 full 

Bake 180 °C for 18 - 22 minutes 

MATCHA GANACHE 

(Enough for 12 cupcakes - using the grass piping tip, piped sparsely) 

100g white chocolate buttons

30g cream / coconut cream 

1-2 tsp matcha powder 

1/4 tsp cocoa powder 

Warm the cream til steamy, add matcha n cocoa powder in. Whisk to combine. 

Off heat, add chocolate buttons in, let them warm up then stir til smooth. If adding liqueur, add now,  1 tbsp. 

Ice bath or chill til thick, then whip til lighter in colour n fluffy. Ready to pipe. 

🎂 28 March 2024 

(Made for CGS SBC Easter celebrations) 

RECIPE - Roasted Tomato & Red Bell Pepper Soup

Made this on 5 March 2024 

Roasted Tomato 🍅 and Red Bell Pepper 🫑 Soup 🍲

7-8 tomatoes (halved or quartered) 

1 large red bell pepper (sections) 

1 large yellow onion (sections) 

1 head garlic (top sliced off, intact in skin) 

Olive oil and salt sprinkle 

On an oven tray, roast 180 °C for 10-20 min 

Cool short while then place all in Tokit or blender with the liquids from the veggies. 

Blend at high speed 5-8 minutes, loosen with veggie broth or chicken broth if still too thick. (It wasn’t too thick - so I did not add any additional broth or water) 

Emmental cheese on ciabatta, toast til cheese browns, top the soup. 

n.b - This portion was just nice for 3 of us, (soup portion was just nice for side dish not main course of soup).  

 

RECIPE Apple Galette

 Taken from cook kafemaru on YouTube 

https://youtu.be/FjmAExrKokE?si=paaU-Ug7DXhJuGEr 

-------------------------------------------------------------------

【Ingredients】  

★100g  Bread flour

★2g Baking powder

★20g    Sugar

★larger pinch of salt 

100ml  Heavy Whipping cream

1 Apple

15g Granulated sugar

15g Butter 

【Directions】

① Put the ingredients marked with ★ in a bowl and mix well. Add heavy cream and mix lightly.

② transfer to a work surface.

Using a dough scraper, gather the dough and press it together from the top to form a rectangle. Once it comes together, cut it in half and stack one half on top of the other, then press it down to flatten. Repeat this process 5 times.

③ Roll out the dough to a 22cm size. Place the dough on a cooking sheet. Preheat the oven to 190°C.

④ Peel the apples and cut them into quarters. Slice them to a thickness of 3mm. Leave a 2cm gap at the edge of the dough and arrange the sliced apples.

⑤ Fold the edge of the dough,  while making pleats.

⑥ Sprinkle sugar over the apples and place diced butter in some places.

⑦ Bake at 190°C in a preheated oven for 22 minutes, and it's done♪ The edge of the dough should turn a nice golden brown color.

RECIPE - Napa Pork Meatballs

 

4 January 2024 

First post of the new year  

Went to market and got some minced pork from my new butcher, I chose a younger guy cos the old fella I used to patronise passed away very suddenly. I felt sad I had to say goodbye only in my heart. 

Wasn’t sure what to make of it, so I seasoned it a little n stuck it in the fridge. Then I saw an IG reel about someone’s grandpa’s famous meatballs…. n so I adapted it. The recipe had chopped ginger n garlic n spring onion and I think u were supposed to make soup with the Napa cabbage leaves.

Here is what I did instead 

400g Minced Pork (weight is guesstimated as I wasn’t paying attention) 

3-4 garlic cloves minced 

3-4 slices of fresh ginger, minced 

1 tsp white miso paste 

2 tbsp cognac 

2 huge outer leaves Napa cabbage - stem diced fine in to meat, leaves roughly chopped for soup 

2-4 Tbsp of chopped spring onion - adjust to taste 

Usual seasoning - sesame oil, salt, oyster sauce, sugar, pepper

I’m not sure if it makes a difference, I fried about 10-15 slices of ginger julienne strips til crisp, diced them and added to pork then balled the pork and fried them in the ginger oil. 

Placed them in a casserole lined with cabbage leaves and shiro dashi. It just very nicely made two layers. Instead of placing it over the fire, I put it in the oven  I might change to putting it in the stove. We will find out  

Update: there wasn’t as much soup as I thought there might be, and the flavour was too intense. I added water and made it a broth. 

Next time I shall add more cabbage leaves/stalk, and put the casserole over the fire. Need to add water too for the soup/broth portion.