Japanese Goma Dressing

I prepare a salad platter which comprises of simple ingredients: pasta, broccoli, cucumber, tomato, eggs, corn kernels and lettuce; drizzled generously with Japanese Goma Dressing to serve with the mouth-watering baked spicy tandoori chicken.

Ingredients: 

3 tbsp. white sesame seeds (roasted)

2 tbsp. Japanese Mayonnaise

2 tbsp. rice vinegar

1 1/2 tbsp. light soy sauce

1 tsp. sugar

1/2 tsp. Mirin

1/2 tsp. sesame oil

Water (add if dressing is too thick)

Methods:

1. Grind sesame seeds in a miller into coarse bits. (depend on your preference).
2. In a medium bowl, combine all ingredients together  and whisk until well combined.
3. Add some water, if desired.
4. Drizzle over salad and serve.

This salad dressing recipe is adapted from 'bearnakedfood.com.'

Baked Spicy Tandoori Chicken

My tastebud is awaken by this yummylicious Tandoori Chicken, which is marinated with Tandoori spice powder; not bought from supermarket shelf, but homemade.  This is indeed interesting.  I am sharing this delicious recipe with all my readers.

Ingredients: (serves 2)

2 chicken whole legs (skin on)

1/2 cup plain yogurt

1/2 lemon

1 1/2 tbsp. Tandoori spice powder

Tandoori Spice Mix: (mix and store excess in air tight container/bottle)

1 tbsp. paprika

1 tbsp. cayenne pepper

2 tbsp. garlic powder

1 tbsp. salt

1 tbsp. onion powder

2 tbsp. dried basil

2 tbsp. ground coriander

2 tbsp. ground cumin

2 tbsp. ground ginger

2 tsp. ground cinnamon

Methods:

1. Prepare the chicken - use a sharp knife and make 2 to 3 diagonal incisions in the thickest part of the chicken.  Set aside.
2. In a mixing bowl, stir in yogurt, tandoori spice mix and squeeze the juice of half a lemon.  Stir well until combined.
3. Place the chicken legs into a zip-lock bag, pour the tandoori mixture into the chicken, release air and close the zip-lock bag, squish the bag to ensure even marinating.  I marinate it overnight, as the longer we marinate the stronger the flavor.  During marinating, I turn and squish the zip-lock bag few times.
4. Take out the chicken from the fridge and leave at room temperature one hour before baking.  Place chicken pieces on a rack, skin side up, with a little water in the tray below to allow steam to keep the chicken moist.  Bake at 200 degree Celsius for 20 minutes, turn the chicken over and continue to bake for 10 minutes, again turn it skin side up and let it bake another 5 minutes until slightly charred.  To check whether it's properly done, use a knife to prick onto the bone area, if the juices are running clear, it means the chicken is ready.
5. Remove chicken onto a platter, serve with lemon wedges.
6. I also prepare a side dish of Pasta Salad loaded with veggies; drizzled with Japanese Goma Dressing to go with this yummylicious Spicy Tandoori Chicken.  Refer to my next blog to obtain the Salad recipe.
7. Let's indulge!

This chicken recipe is adapted from 'lovefoodies.com' with a slight adjustment to suit my cooking preference.

Peking Pork Chops

 

Ingredients: (serves 2)

270 g. pork tenderloin (cut into 1/2" thick slices)

Cooking oil (for deep frying)

1 tsp. sesame seeds (toasted)

Marinade:

1 small egg

3/4 tbsp. cornflour

1/2 tsp Shaoxing Wine

1/4 tsp. salt

Sauce:

1 tbsp. tomato ketchup

1/4 tbsp. plum sauce

1/4 tbsp. chili sauce

1/4 tsp. hoisin sauce

1/4 tbsp. Worcestershire Sauce

1 tbsp. black vinegar

1 tbsp. sugar

1/2 pinch Chinese five-spice powder

1 1/2 tbsp. water

Methods:

1. Pound the pork slices with meat mallet, not until too thin.  Set aside.  In a bowl, mix the marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
2. In a separate bowl, mix the sauce ingredients.  You may add more or less sugar, or other sauce ingredients to your own liking.  Set sauce mixture aside.
3. Heat up a wok with enough oil, deep-fry pork slices until golden brown and slightly crispy.  Dish up, drain on paper towels and set aside.
4. Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with the sauce.  Dish up and sprinkle the pork chops with some toasted sesame seeds.
5. Serve as a meat dish with other dishes and a bowl of hot fluffy rice.

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

Din Tai Fung Pork Chop Fried Rice

 

Ingredients: (serves 2)

2 cups cooked rice

1 tbsp. cooking oil, plus more for frying pork chops

2 large eggs

1/2 tsp. salt

1/2 tsp. chicken stock granules

Dash ground white pepper

1/2 sprig spring onions (chopped) - to garnish

Pork Chop brine solution:

250 ml. water

1/2 tsp. baking soda

15 g. salt

1/2 tbsp. sugar

Pork Chop marinade:

2 pieces boneless pork chop (about 3/4" thick)

1/2 tsp. five spice powder

1 1/2 tbsp. cornflour

1 tsp. light soy sauce

1/2 tbsp. sugar

1/2 tbsp. Shaoxing Wine

Methods:

(A) Prepare the brine solution

• Put water, salt, sugar and baking soda in a saucepan.  You don't need to bring to a rolling boil,  just cook until the salt and sugar dissolves.  Set aside to let it cool down completely.

(B)  Prepare the pork chops

• Cut some short slits on the fat side of the pork chops.  This prevent the meat from curling up during cooking.
• Use a meat tenderizer to tenderize the pork chop, but not too thin.

(C)  Brine the pork chops

• Once the brine has cooled down, put the pork in the brine solution and let them soak in the brine for 1 hour, maximum.  Do not over do it or the pork chops will have mushy texture from over brining.
• After brining, rinse the pork chops to get rid of salt and baking soda with clean water.  There is no need to pat dry.

(D)  Marinate the pork chops

• Combine all the ingredients in a bowl and set aside.
• Pour the marinade over the pork chops and rub all over, cover and let them marinate overnight in the fridge for best result.

(E)  Cook the fried rice 

• Use clean hands to separate any clumps from the rice.
• Preheat wok over medium-high heat.  Add 1 tbsp. oil.  Crack in eggs and scramble about 10 seconds.  The eggs should be only 50% cooked at this point.  Add rice and stir to break up any lumps and make sure rice grains are coated with the eggs.  Add seasonings and continue to stir-fry until rice grains are really dry.
• Taste for correct seasoning, add more chicken stock granules as needed to suit your taste.

(F)  Frying the pork chops

• Bring the pork chops out from the fridge 1 hour before cooking.
• In a heated pan with medium heat, add about 1" oil.  Oil is ready when you put a wooden chopstick into the oil and bubbles form around the chopstick.
• Add in the pork chops, if you are making larger portions, fry them in batches.  Fry until golden brown, turning over to ensure evenly fried.  Remove from oil and place on kitchen paper.  Rest for 5 minutes before cutting.

(G)  Serving

• Portion rice into 2 serving plates.
• Top with pork chop slices.
• Sprinkle with chopped spring onion and serve immediately.

This recipe is adapted from 'whattocooktoday.com' with slight adjustment to suit my cooking peference.

Milo Coffee Roti Boy or Mexican Coffee Buns

I have been wanting to try out this popular buns from Bakery Shops, but it kept sitting in my 'to-bake' list for quite a while.  My plan is to bake Buttermilk Buns for the next morning breakfast; however, all of a sudden it strike my mind in topping my Buttermilk Buns with this Mexican Coffee Bun's Toppings ~ smile ~  I can still remember the long grin on my face.

For the start, we need to prepare the Buttermilk Filling and the Buns dough first.  Both the recipes can be obtain here

When the buns are in for the final proofing, prepare the Milo Coffee Topping.

Ingredients: (makes 12 buns topping)

10 g. instant coffee granules (I use black coffee)

1 tbsp. hot boiling water

60 g. unsalted butter (room temperature)

60 g. icing sugar (sifted)

1 medium egg (50g. without the shell, at room temperature - please use exact weight)

65 g. plain flour (sifted)

1/2 tsp. salt

2 tbsp. Milo

Methods:

1. Dissolve coffee granules with hot boiling water.  Set aside to cool slightly.
2. Beat butter and sugar in a large mixing bowl until combined.  Add egg, bit by bit and beat well after each addition.  Add coffee mixture and mix until combined.
3. Add flour, salt and Milo into the butter mixture.  Fold in gently using a rubber spatula until combined and smooth.
4. Transfer mixture into a piping bag fitted with round tip.  Chill topping slightly (10-15 minutes) if it is too runny for piping and remember to remove it from the fridge 5-10 minutes before piping or the mixture will become too firm to pipe.
5. Pipe Milo-coffee topping in spiral pattern onto buns just before baking.
6. Baked in a preheated oven of 170 degree Celsius for 20 minutes until the topping is set.
7. Transfer immediately onto a wire rack to cool slightly for the topping to harden and crisp.  These buns are best eaten when still warm, as the topping when cool will be soft.  To enjoy the buns with crisp topping, pop it into the oven for a quick minute or 2.

I adapted this Milo Coffee Topping recipe from 'Bake for Happy Kids.'

Molten Lava Cheese Tart

 

Ingredients: (makes 16 tarts)

(A) Pastry

125 g. salted butter (cubed and chilled)

50 g. icing sugar (sifted)

250 g. plain flour (sifted)

30 g. ground almond

1 egg (lightly beaten)

Methods:

1. In a large bowl; add butter, plain flour, icing sugar and ground almond.  I use a pastry cutter to mix the mixture until it resembles fine breadcrumbs.  You can use your fingers, but I did not as I have warm fingers, which easily melts the butter.
2. Add in lightly beaten egg.  Using hand, knead to form a soft dough.
3. Wrap with cling film and refrigerate for 30 minutes.
4. Remove the cling film and turn the dough onto a bowl.
5. Take a portion of the dough, weigh it and press it into a tart mold (either reduce or add more). The amount for the first tart is used as a guide for me to make the rest.  Remove excess dough, if any, using a small knife.  Repeat until all the dough is used up.
6. Place all tart shells on a large baking tray.
7. Prick some holes with a fork onto the pastry shells.
8. Bake in a preheated oven of 180 degree Celsius; at the second lower rack for 20-25 minutes.
9. Remove from oven and let it cool down on a wire rack.
10. I prepare the tart shells a day before; so I remove the tart from the tart shell and let it cool down completely on a wire rack.
11. Keep them in airtight container in room temperature.

(B)  Filling

250 g. cream cheese (room temperature)

40 g. caster sugar

125 ml. whipping cream (room temperature)

1 tsp. lemon juice

1/2 tbsp. corn flour (sifted)

1 egg yolk (for washing)

Methods:

1. In a mixer bowl add cream cheese and beat until soft.  Scrap down the sides of the bowl with a rubber spatula, and add in caster sugar.  Continue to beat until almost combined.  Scrap the sides down again.
2. Add in whipping cream, lemon juice and corn flour.  Beat to combine.
3. Using a rubber spatula, scrap the sides down and stir until well combined.
4. Pour the filling mixture into a piping bag and clip it.
5. Arrange the tart shells onto a large baking tray.
6. Snip the tip of the piping bag and fill the shell tarts with cheese filling.
7. Refrigerate for 1 hour.
8. Crack and place an egg yolk in a small bowl.  Beat with a fork.
9. Take the cheese tart out from the fridge and brush the top with egg yolk.
10. Bake in a preheated oven of 200 degree Celsius for 12-15 minutes; with the baking tray place on the second lower rack.
11. Cool on a wire rack and enjoy...

These cream cheese tarts are so yummy.  Since I don't have enough of one type of tart shell mold, I make use of 2 types.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with slight adjustment to suit my baking preference.

Cream Cheese Bun or Dinner Rolls

I belief we all loves soft and fluffy buns/rolls.  This is one recipe which will sure  capture your hearts.  

Ingredients: (makes 9 buns)

280 g. Bread Flour/Plain Flour (I use bread flour)

1 tsp. instant yeast

2 tbsp. granulated sugar

1 whole egg

140 g. milk (lukewarm)

1/2 tsp. salt

50 g. cream cheese (room temperature)

Methods:

• In a mixer bowl, add flour, yeast and sugar.  Stir to mix using the dough hook with your hand, and make a well in the center.
• Add egg into the center, and break the egg using dough hook.
• Pour in lukewarm milk, and add salt.  Fix the dough hook on the mixer machine, and mix until a rough dough is form, with still some strains of flour.  Add cream cheese and continue to mix until all the ingredients are well combined; and a very soft and sticky dough form.  Cover and let the dough rest in the mixer bowl for 10 minutes.
• Rub some corn oil onto your hands (this enable us to handle the dough and not sticky at all).  Take the dough out from bowl; gather, fold the dough with both hands, form into a round ball, at this point the dough is not sticky but smooth.  Cover and proof dough for 60 minutes or until double in size.
• Tip dough over the work surface. To degas the dough, pull the sides and fold and shape into a ball.  Use your palms, flatten the dough into a disk, use a dough scrapper to divide the dough into 9 evenly pieces.  You can use a digital scale to measure to get an even sized balls, but I did not.  Take each dough, pull and fold until a round ball is formed, (if the dough is too sticky, can dust with a bit of flour) then, roll it using our palm. Repeat with the rest of the dough balls, and leave it aside on the work top.  Cover with a cling wrap and let it rest for 15 minutes.
• After resting, take a dough ball and shape the dough again by using our fingers, lightly press to flatten it into a round disk, pull up the sides and fold until a round ball, turn it over, then use our palm to roll into a smooth ball and place dough balls into a 8"x8" square pan, with a piece of parchment paper at the bottom.  Repeat with the rest of the dough.
• Cover and proof for another 45 minutes.
• To make the buns/rolls looks pretty, I use a small round cap to put over the top of each bun, use a small sift to sift flour over the top of each bun, and repeat until all is done.
• Bake in a preheated oven, place on second lower rack, of 160 degree Celsius for 30 to 40 minutes until brownish top.
• Remove from oven, and let it cool on a wire rack.  Remove the buns from the pan once its not too hot to do so, as the bottom will sweat and the buns will be wet.

Before final proofing

Into the oven for baking

Done with baking

This recipe is adapted from Youtube 'Gabaomom Cuisine'.  To get a better understanding of the step by step of making this buns, check it out in Youtube.