Golden Pillow - Deep fried Chicken Roudale with glutinous rice ham & mushroom
The moment i slice through the meat, I can hear the crisp sound!paper-thin skin! so excited! As I started to prepare this role from 9am until 1pm! so many hours of preparing, waiting and cooking. Anyway, I like this recipe, worth keeping it. The only thing i should do well is preparing the glutinous rice.. too long soaking hour, too much of water cooking. Original recipe calls for pork belly, i substituted with ham instead.
Merry Christmas people ! I started to collect BUY! ten cent coins from my colleague since last month in order to "construct" my metal tree. my metal tree for my si botak. So this is a RM 50 metal tree.
I am pretty sure this is a solid & strong metal tree. Every single coin is glued with "UHU-GUM"!
"HA!" Just to show you this was my birthday cake on 5th December! hehe, " Chicky-Egg" birthday! I bought a lot of cooking books these months, and shame to say I dint practice any of them! What am I doing with those books then ? HA! as my bedtime readings loh... :)
caption: It's a dragon mold. I bought it from Consfood.
I m happy I experienced the 'process' of making a jelly mooncake. To whom who buy any jelly mooncake outisde, please finish it until the last bite! LOL! so hassel! so much patience have to put in! grr! Second thing is, have to ensure the consistency of both layers' texture! haha, u get what I mean? mine here, lol outside is soft but inside is quite hard! LOL! errr, I want both soft or both hard, HA HA! need more practice! nvm.. next year when I find other interesting recipes, then I will try :) I got this from a magazine " Oriental Cuisine, 107th Aug 2011, page 74-75. The original creation was "Strawberry Yoghurt Jelly Mooncake"
I dont think is nice to copy & paste their recipe here :) ( ya say me lazy! LOL)
Blend the fruits into puree until fine..
The 1st layer - the Filling. mixture of water, milk, yoghurt,agar agar powder, corn flour & peach.
Assemble process. Pour little bit of mixture into the mold until almost set ( but not fully set!!) otherwise later when u unmould, ur mooncake will split into 2! Lol. THen place the yoghurt filling into the center, follow by the remaining mixture, allow to set & unmould.
Here you go, I was attracted by Terri's Okra & Belly Pork Rolls . Immediately I thought of, why not try bacon wrapped Okra. The reason is, SIGH! I hardly goto market to buy fresh belly pork, i dont even have mirin at home.. the fastest way is use frozen bacon, to wrap my fresh okra! :D
It tastes really good, not dried at all. One Bite on the roll, chewy on the bacon but crunch & fresh inside. (argh, whatever description).
I cook some garlic fried rice as well. Pretty easy, Lightly browned the garlic, dish up, use the same wok/pan, immediately put in the rice and throw in an egg and quickly stir n mix. Sprinkle some salt & Pepper. Finish up with fried garlic & cut shallot. Ready to serve.
1 pack of okra
1 pack of frozen bacon
a) Blanch the okra until just cook. dont cut any ends. Leave it cool
b) Roll each okra generously with bacon! :)!!!! I use 2 bacons for each roll.
c) Use a pan, no need put cooking oil, just line up all the okra wrapped with bacons and cook. Constantly turn around to prevent burnt on each side. Dish up, slice half and ready to serve.
I have not been using my camera for almost, almost... 3 months. Dad's birthday on middle of August. I make sure the battery is charged one day b4 cake cutting ! When everyone is almost ready in front of the cake , my godness! my camera cannot on!! so panic! and so worried! grr! I have no choice but using phone camera to snap quickly .. ish.. Few days later i get my dad to check.. dad said it's just false alarm! U didnt charge ur battery properly! duh... so Karen says it's a sign, I better start blogging... lol :D
Here's Karen recipe.. quite good! very simple and less fuss.
250g minced chicken
250g minced pork ( alternatively you may use 500g pork straight)
5 gloves of garlic, minced
1/2 cup breadcrumbs
salt & pepper
Pasta sauce (my version, you can cook any type u like :)
3 gloves garlic, minced
half onion, minced
2 fresh tomatoes, cubes
salt & sugar
1 jar pasta sauce you can get from supermarket
1 tin tomato paste
notes: for 500 grams of meat, I can make 15 balls, about 4cm dia each after fried! Tips: make sure you roll ur meatballs about 5cm dia big before it is fried. it will shrink after fried.
1. One night before you cook, mix in all the meat, garlic,egg,breadcrumbs and salt pepper. Mix and cover well. fridge overnite. so that it is much easier to roll the next day.
2. Next day, roll up all the balls, pat with light corn flour and fried in hot oil. Dish up.
3. Cook the pasta sauce..and throw in the balls to simmer for 10 mins. Ready to eat
Meatballs after simmer in sauce..
I mix half chicken half pork. The texture is still firm + bit moist. If you want your balls moist & tasty, recommend you to use minced pork with fats ! :D
I spent quite a lot on the chocolate ingredients itself ! At least i m still happy with the ganache part, but not the cake ! I m just not satisfy with the ' colour' of the cake, any tips how to make ' darker' colour chocolate cake? plus next time I will use all the yolks, instead of 3 yolks 5 whites . Plus I would omit the choc chip, it is quite not necessary too.
Sis brought to office n share, they like it (probably hungry I suppose) , came home, ask me " Ah Tng my fren ask if you bake 1/2 kg for sale " .. err .. no la .. my cake is not up to standard yet la .. plus I m not selling cake one! next time I bake more & eat! :))
Ingredients ( Choc Chiffon with Ganache)
Valrhona Chocolate 100g
corn oil 10ml
water 40ml ( I replaced with cream)
Cake flour 60g
Valrhona Cocoa powder 10g
baking power 1/2 tsp
40g sugar ( I reduced to 20g)
Choco chips 2 + 1/2 tbsp
100g whipping cream
100g Valrhona Choco
1. Sieve cake flour with cocoa powder & baking powder, put aside
2. preheat oven to 170C
3. Double boil to melt (A), stir still smooth
4. In another bowl, whisk (b) till pale in colour
5. Add in melted choco (A) mixture, add (c) stir still combine
6. Add in (D) , fold till mixture well-mixed, follow by adding in the choc- chips(F) 7. In another bowl, whisk whites (E) till frothy, add sugar. Whisk till peak
8. Fold the chocolate mixture into the whites, gently.
9. Pour batter into 7" cake pan
10. Baking time around 40mins
12: insert skewer to check if cake is done
13: overturn cake tin to cool cake, then unmould cake after cool.
15. Prepare choc ganache, double boil whip cream till boiling. Add in choc cubes, stir till choc melts.
16. Pour ganache ontop of the cool chiffon, ready to serve.
So we went to venture at one of their outlets at Starhill bukit bintang, it didnt turn out that good as compared to the branch at Medan Damansara . The Wagyu was (bad) really, the lamb is still yummy, the charbroil chicken was slightly bland .. and guess what! the salad was the best among the meat! ;) the scallop was good when eaten hot !
big Thank you to all my frens ♥♫, most important , the one who foot the bill ♥ :D
flower with pug card, a handmade card from si botak! I appreciate it very much ;)
Happy Chap Goh Mei ! Happy Chinese Valentine's Day ;) We went out for dinner on 14 Feb together... we listen to love songs while enjoying fireworks from the sky together... (actually we were stucked in front of traffic light, and penampang sky is full of blasting fireworks) . This year people are quite affordable in spending fireworks ,( like now my neighbour is playing heart-beating fireworks again! so annoying!) while festive celebration wasn't that good as compare to previous years. strange!
Si Botak's beloved froggie!!!
Dancing froggie with hairy legs! lol !
I tried this beaten egg (all mix) cuppies, taste wise was great, but I overlooked on the timing! was slightly over-baked, hence the texture quite dry! ha ha ha, need to try-again
I hardly cook , taking photos nowadays. Here's some updates from me...
I cooked this during CNY. Instead of wrapping with pork, my mum !! when she about to take out the mince port from bag, she found out the meat has gone bad, got bad smell! grr, instead of mince pork with mince prawn, I just simply rolled with minced prawn.
my dad ate quite a few, I m not sure whether he really likes it, orr... he is just 'sayang' his oyster! ha ha ha