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