Blueberry Desperation

Coping with blogging away from my own computer is hard, especially when my nephew's computer in Jakarta was installed with Photoshop version 6 while I am using CS2 at home. On top of that, my brother-in-law has restricted his son to use only 15 hours of internet connection. Gosh, I am kind of using a portion of his internet time... poor boy (I hope he doesn't hate me or anything like that). Anyway I only realized about this restriction when my sister revealed it to me. So I guess I have to stop blogging for a while during my holiday. And yes, there are many internet cafes out there but most don't come with Photoshop.

Or else I will do it from Singapore next week. Cross my fingers... I would miss this so much for a while. Well, all I can say is see you all again very soon!



BLUEBERRY MACARONS
Makes 10 macarons

Prepare: 1 big baking tray lined with a Silpat or parchment paper

1. Macarons

Ingredients :
- Egg white > 70 grams
- Sugar > 50 grams
- Icing sugar > 90 grams
- Ground almond > 70 grams
- Red coloring > 2-3 drops



Method :
- Combine icing sugar and ground almond. Sieve.
- Whip egg white until frothy. Add sugar and continue whipping until stiff peaks form.
- Fold almond and icing mixture gradually into the egg white in 2 additions. Add red coloring. Mix carefully with a spatula until batter is shiny and flowy like magma.
- Fill batter into piping bag tipped with a plain circular nozzle and pipe into a circle with a diameter of 3 cm. Piping makes 20 pieces.
- Leave to rest until surface of these pipings are flat and dry or when touched, it doesn't stick to our finger.
- Preheat oven at 150°C.
- Bake at 150°C for 8-10 minutes. Reduce temperature to 125°C, turn tray 180 degrees and continue baking for 8-10 minutes.
- Cool on the rack and detach from Silpat or parchment paper.



2. Blueberry Cream

Ingredients :
- Whipping cream > 50 grams
- Blueberry puree > 9 grams
- Lemon juice > 1 gram

Method :
- Beat whipping cream until it starts thickening. Add blueberry puree and lemon juice. Continue beating until stiff peaks form.

Daring Bakers' Bakewell Tart

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Thanks to Jasmine and Annemarie for hosting the June DB Challenge. The recipe was easy to follow and tart turned out fabulous. With a small investment of time and ingredients, I got full satisfaction in flavor and taste. This recipe is officially one in my top 5 list of tarts I would bake in my free time!



My date, C who is not so into cakes or tarts has fallen for this tart - he finished 2 big slices when I finished my photo shoot. Well, if everyone has said:"The way to a man's heart is through his stomach!", then my saying is "The way to a man's heart is through a slice of bakewell tart"! Ha ha ha

So for those who missed this challenge, do catch up on your own free time, cause it is definitely worth every second of your time.



BAKEWELL TART
Makes one 23cm (9 inches) tart

1. Sweet Shortcrust Pastry

Ingredients:
- All purpose flour > 225 grams
- Granulated sugar > 30 grams
- Salt > 1/2 teaspoon
- Cold salted butter > 110 grams
- Egg yolks > 2
- Vanilla essence > 1/2 teaspoon
- Cold water > 2 tablespoons

Method:
- Combine flour, salt, and granulated sugar in a mixing bowl.
- Grate cold butter (using a large hole grater) into the flour mixture. Mix butter into flour at low speed until the mixture resembles bread crumbs. Set aside.
- Lightly beat egg yolks and vanilla extract. Quickly mix into the flour mixture.
- Add water gradually whilst mixing it with flour at low speed until forming a cohesive and slightly sticky dough.
- Form the dough into a disc, wrap in cling film and refrigerate overnight or minimum 30 minutes.



2. Frangipane
Makes 575 grams

Ingredients:
- Softened salted butter > 125 grams
- Icing sugar > 125 grams
- Ground almond > 125 grams
- All purpose flour > 30 grams
- Eggs > 3
- Vanilla extract > 1/2 teaspoon



Method:
- Cream butter and icing sugar for about a minute or until the mixture is primrose in colour and very fluffy.
- Add eggs, one at a time, beating well after each addition.
- Pour in the almond extract and mix for about another 30 seconds.
- Finally add ground almond and flour. Mix well.

3. Assembly
Need: a rolling pin and a 23cm (9”) tart pan or pie tin (preferably with ridged edges

Ingredients:
- Shortcut pastry > 1 recipe
- Frangipane > 400 grams
- Pineapple jam > 250 grams
- Blanched almond flakes > 30 grams



Method:
- Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. - Flour the rolling pin and roll the pastry to a circular shape with a thickness of 0.5 cm and diameter slightly bigger than the diameter + height of the tart pan.
- Transfer rolled dough to the tart pan, press in and trim the excess dough.
- Chill in the freezer for 15 minutes.
- Preheat oven to 200 degree Celsius.
- Remove dough from freezer
- Spread 250 grams of pineapple jam onto the pastry base. Level it.
- Top with 400 grams of frangipane or the amount that is sufficient enough to cover the entire surface of the tart. Smooth the top.
- Bake for 23 minutes. Remove from oven and sprinkled flaked almonds on top and continue baking for 7 minutes. The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking.
- Remove from the oven and cool on the counter.
- Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

Dumpling Fever

It seems like I am not over the dumpling fever from last Daring Baker Challenge just yet. Love to post about dumpling again with a bit of leeway for those who find it hard to pleat successfully. Make it simple, let's get a dumpling crimper, shall we? I got this wonderful gadget in a Japanese cooking utensil shop. But for those of you who haven't had one, most probably can find it in Chinatown.

And this dumpling challenge had really got me into the mood of eating dumpling and spreading the skill to my family and friends. Next week I will be flying to Jakarta for my nephew's wedding and will teach my sisters how to make dumplings and on the way back to Bangkok will be stopping by Singapore to teach my close friend SS. She has asked one day leave from work for this purpose. Wow, so exciting!

There is a small adjustment to the recipe to fit using a crimper. As simple and straight forward as the whole process is, I can assure you at the end of the day, you will have a happy smile!



STEAMED SHRIMP DUMPLINGS
Makes 36 pieces

1. Shrimp Filling
Sufficient to fill 46 dumplings

Ingredients:
- Shrimp – peel, devein, chop coarsely > 270 grams (from 480 grams raw shrimps)
- Minced chicken > 280 grams
- Water chestnut – steam, chop > 160 grams
- Spring onion – chop > 3 stalks
- Salt > 5 grams
- Sesame oil > 2 tablespoons
- Corn starch > 20 grams
- Red chilly – chop > 3



Method:
- Combine all ingredients in a big bowl and mix thoroughly.
- Cover and refrigerate until ready to use.

2. Dough
Need a 3.5 inch (9cm) dumpling crimper and a rolling pin.



Ingredients:
- All purpose flour > 250 grams
- Warm water > 140 grams
- Flour for surface
- Vegetable oil to grease plate



Method:
- Place flour in a cake mixer fitted with a dough hook.
- Set to low speed and fold in warm water, one teaspoon at a time.
- By the time the water is completely folded, dough will be completely sticked to the hook.
- Remove from hook and place it on a floured surface.
- Knead for 4 minutes until dough surface is smooth and shape into a ball.
- Cover with an inverted bowl for 15 minutes (dough could be sealed with cling film and refrigerated if it is not used on the same day).
- Uncover and shape dough into a long cylinder by grabbing one side of the dough with one hand and drop the other side fall to gravity. Pull the other side with another hand to make it longer.
- Cut into pieces, each weighs approximately 13 grams. Keep cut dough pieces inside the inverted bowl to avoid becoming dry.



- Press dough piece flat with fingers and slightly press into a circular shape. Put it on a floured surface and roll to flat circle with diameter slightly bigger than 9 inches.
- Dust crimper with a bit of flour. Then spread dough to cover the crimping area. Scoop 1 tablespoon of filling and place at the filling area. Brush a bit of water to the rim of dough. Crimp by bringing two sides of crimper together and press tightly.
- Use fingers to remove excessive dough.
- Open crimper carefully and invert it to detach dumpling from the mould or in some situation, knock crimper to the table top.
- Place dumpling on plate greased with vegetable oil.
- Repeat doing these steps until the whole dough is used.
- Steam.



3. Steaming
- Turn on steamer.
- Put dumplings on a well greased plate and place plate in the steamer.
- Cover and steam for 6 minutes.
- Serve hot.

For other cooking technique and dipping, refer to Daring Cooks' Chinese Dumplings

Daring Cooks' Chinese Dumplings

My weekend ended with the posting of Daring Cooks June 2009 Challenge: Chinese Dumplings/Potstickers. Exciting because it is my first cook challenge. In the beginning I was wondering whether I could cope with the extra challenge other than baking. Well, I guess I could ... for now and I met the deadline.

And I had plenty dough badges to play with. Altogether was about 4. I was happy playing around with the pleating especially, which is in my regards the highlight of the challenge itself. Filling is quite tedious when it comes to deveining the shrimps. Other than that just fun fun fun, and my breakfast menu had been changed to dumplings ever since my first experiment. It is time to stop!!

Thanks to Jen from Use Real Butter for hosting this challenge. The following recipe is an adaptation from Jen's original recipe. Have fun pleating :-)



CHINESE DUMPLINGS
Makes 36 pieces

1. Filling
Choose shrimp or pork
Sufficient to fill 46 dumplings



A. Shrimp Filling
Ingredients:
- Shrimp – peel, devein, chop coarsely > 135 grams (from 240 grams raw shrimps)
- Minced chicken > 140 grams
- Water chestnut – steam, chop > 80 grams
- Spring onion – chop > 2 stalks
- Salt > 3 grams
- Sesame oil > 1 tablespoon
- Corn starch > 10 grams
- Red chilly – chop > 2

B. Pork Filling
Ingredients:
- Minced pork > 225 grams
- Water chestnut – steam, chop > 50 grams
- Shitake mushroom – chop > 21 grams
- Spring onion – chop > 2 stalks
- Ginger – remove skin, mince > 5 grams
- Soy sauce > 2 tablespoons
- Sesame oil > 1 tablespoon
- Corn starch > 10 grams

Method:
- Combine all ingredients in a big bowl and mix thoroughly.
- Cover and refrigerate until ready to use.



2. Dough
Need a 3.5 inch (9cm) cake ring and a rolling pin.

Ingredients:
- All purpose flour > 250 grams
- Warm water > 140 grams
- Flour for surface

Method:
- Place flour in a cake mixer fitted with a dough hook.
- Set to low speed and fold in warm water, one teaspoon at a time.
- By the time the water is completely folded, dough will be completely sticked to the hook.
- Remove from hook and place it on a floured surface.
- Knead for 4 minutes until dough surface is smooth and shape into a ball.
- Cover with an inverted bowl for 15 minutes (dough could be sealed with cling film and refrigerated if it is not used on the same day).
- Uncover and shape dough into a long cylinder by grabbing one side of the dough with one hand and drop the other side fall to gravity. Pull the other side with another hand to make it longer.
- Cut into pieces, each weighs approximately 13 grams. Keep cut dough pieces inside the inverted bowl to avoid becoming dry.
- Press dough piece flat with fingers and slightly form into a circular shape. Put it on a floured surface and roll to flat circle with diameter around 9 inches or more.
- Press a 9 inch cake ring into the flat dough. Remove the excessive dough.
- Pleat and fill as instructions. Each circular dough requires half tablespoon of filling.
- Cook.



3. Cooking

It depends on your preference. You could either steam, boil or pan fry the dumplings.

Steaming
- Turn on steamer.
- Put dumplings on a well greased plate and place plate in the steamer.
- Cover and steam for 6 minutes.
- Serve hot.

Boiling
- Bring a large pot of water to boil and add dumplings to pot.
- Boil dumplings until they float.
- Serve hot.



Pan frying
- Preheat frying pan at high fire and fold in 2-3 tablespoons of vegetable oil.
- Place dumplings in a frying pan and fry for a few minutes until the bottom is golden.
- Add ½ cup of water and cover pan.
- Cook until water has boiled away. Uncover and set to medium fire.
- Continue cooking for 2 minutes more.
- Remove from heat and serve hot.

If the dumplings are not to be cooked after pleating, they could be frozen for later consumption.

Freezing
- Rub the base of dumplings with a bit of flour.
- Assembly dumplings on a plate lined with a baking sheet.
- Freeze for 20-30 minutes until dumplings are no longer soft.
- Place dumplings in Ziploc bag and freeze up to a couple of months.



4. Dipping

Ingredients:
- Soy sauce > 2 parts
- Vinegar (red wine or black) > 1 part
- Sesame oil > a few drops
- Chilly paste or chilly sauce > optional
- Minced garlic > optional
- Minced spring onion > optional
- Granulated sugar > optional

Method:
- Combine all ingredients together and mix thoroughly.
- Refrigerate until ready to serve with dumplings.

Triste

So this is how my relationship with C truly like... I am spending most of the time on my own, that I start thinking it doesn't really make any difference between having C as a plus into my single life and my single life itself.

Sometimes it is not easy to be understanding when for some reasons C had to go back to his home town to visit his family. He did it quite regularly and when he decided to go without any discussion with me - never for once considered of asking me to tag along, I felt being left out and yet I was asked all over again to be understanding. He must be kidding me right?

Bad situation will remain bad or maybe become worse. He seemed to be double crossing our weekend together so often now. Could actually count the number of weekends we spend together within last 3 months.

Am I being petty? Or is it time to put a stop to this?... I wonder.

Yes, I might need something sweet (and sour) in this situation like maybe Sweet and Sour Chicken... No harm trying.



SWEET AND SOUR CHICKEN
Serves 6 persons

1. Fried Chicken

Ingredients:
- Chicken breast fillet – cut into big chunks > 330 grams
- Garlic – chop > 3 cloves
- Soya sauce > 1 tablespoon
- Tapioca starch > 60 grams
- Vegetable oil > enough to fill frying pan to 1cm depth

Method:
- Marinate chicken chunks with soya sauce and chopped garlic for half an hour.
- Add tapioca starch and combine well.
- Pour vegetable oil into a preheated pan and leave until oil is really hot.
- Fry chicken chunks just for a short while.
- Drain from oil.



2. Sweet and Sour Sauce

Ingredients:
- Corn starch > 2 tablespoons
- Water > 4 tablespoons
- Vegetable oil > 2 tablespoons
- Garlic – chop > 2 cloves
- Big Onion – quarter and slice > 1
- Lychee syrup from lychee can > 1 cup
- Tomato sauce > 4 tablespoons
- Vinegar > 3 teaspoons
- Sugar > 2 tablespoons
- Salt > ½ teaspoon
- Medium red chilies – slice lengthwise, remove seeds > 2
- Pineapple - slice into moderate chunks > 50 grams
- Lychee from lychee can – drain > 50 grams
- Spring onion – chop > 1 stalk



Method:
- Mix corn starch and water. Leave aside.
- Sauté garlic and onion with vegetable oil in a saucepan until fragrant.
- Fold in lychee syrup, tomato sauce, vinegar, sugar, salt, chilies, and pineapple. Cook until boiled.
- Add corn starch mixture and lychees. Stir constantly until thick.
- Pour on top of fried chicken.
- Serve hot.

Weekend Blue

Last weekend was gloomy at the beginning. Had a quarrel with my date, C. And on such sad circumstance, I just couldn't bring myself to bake or cook for my blog. Did some macarons on the Friday night. One badge turned out disasterous whereas the following badge was great. And those second-badge "mini Macs" marked my first time success in garnishing macarons with coffee bits. That was because I got some tips from Thip of Bonbini. Thanks, Thip!



The weekend blue was finally removed on Sunday evening when C came to work things out. Good solution occured when two persons opened themselves for an honest conversation. It was surprising to learn that in such truthful moment, negative words didn't sound as harsh as how it should be as they carried the message of wishful reconciliation. And honesty also brought about an extensive opportunity to share sincere thoughts and revealed hidden secrets.

Later that night, I also got to know that my macaron photo won CLICK contest. A pleasant surprise... What a weekend!

STIR FRIED CHINESE CHIVES FLOWERS IN BRANDY
Serves 2 persons



Ingredients:
- Vegetable oil > 2 tablespoons
- Garlic – chop > 4 cloves
- Chinese chives (Kuchai) flower stalks - cut into portions with length of 7cm > 110 grams
- Black mushrooms – halve > 150 grams
- Baby corn – remove skin > 140 grams
- Oyster sauce > 3 tablespoons
- Fish sauce > 1 teaspoon
- Water > 3 tablespoons
- Brandy > 1 tablespoon



Method:
- Sauté garlic with vegetable oil until golden brown and fragrant.
- Add mushrooms and baby corn. Fold in oyster sauce, fish sauce, and water.
- When baby corn is cooked, toss in Chinese chives and continue cooking until it is soft.
- Pour brandy in and stir well.
- Serve.

My Grandmother's Porridge

My grandmother was a very strong character in the family. She was the source of wisdom and her words of advice were highly appreciated and most of the time followed by every family members. She lived long because she took very good care of her health. Every once in a while, she told us during her youth she took ginseng regularly and stressed that no vegetables and fruits were supposed to be taken after consuming ginseng or else its value for health would be a waste.



I grew up in her presence and when she passed away at the age of 97 years old, I really felt the loss. But she would always be in my memory - her good advice endlessly guides me in my path of life and her kindness reminds me that there would always be good people surrounding me. Thanks, Grandma!



MY GRANDMOTHER'S PORRIDGE
Serves 3 persons

Ingredients:
- Water > 2 litres
- Red rice > 2 cups
- Carrots > cut into moderate chunks > 220 grams
- Tomatoes – cut into quarters > 4
- Salt > 1 teaspoon



Method:
- Boil water. Fold in red rice and cook for half an hour.
- Add carrots, tomatoes, and salt.
- Continue cooking for 40 minutes.
- Serve hot with pickled tofu.