Mediterranean Grilled Fish

Taiwanese Pineapple Cake(pastry)

Third times, I'm making these pastry for this year!

Ingredients: 30 Pcs

Pastry Dough:

170 g cultured butter (or) unsalted butter, softened

65 g powdered sugar

a pinch of salt

25 g egg yolk

10 g condensed milk

40 g milk powdered, sifted

15 g cheese powdered, sifted

1 tsp baking powdered, sifted

245 g cake flour, sifted

Pineapple filling:

It's easy to buy in Taiwan! So, I didn't make by myself.

But you can watch how to make this filling in here.

380 g Ready made filling

20 g butter

Method:

1. Cream the butter, sugar and salt together until they're light and fluffy.
2. Add the egg yolk , condensed and mix well. ...
3. Mix with powdered and flour, until mix well...
4. Then sealed with plastic wrap and placed in the refrigerate for 30 minutes.

* Preheat Oven to 180/200 C and baked for 18 min + 12 min, until both sides is golden brown.

you can buy pineapple cake mold in Amazon. 

Bacon Chicken Roll

Crispy Butter Bread with Sugar!

I also like to eat sweet, even eat banana, I have to dip sugar, ha-ha!! Well...this is not important. A few days ago, I bought a half of toast from the supermarket, it had only 3 days of shelf life. But, I couldn't finish it, so I kept it in the refrigerator. But taste not very good (I mean bread is too hard). So ,I wanted to change~ I love to eat crispy butter bread . It's easy to make!!

Ingredients :

1. Toast slices ( I used wholemeal)

2. unsalted butter

3. Sugar

Direction:
1. First, melt butter. (I use the microwave)
2. Brush the bread (toast) with melted butter, then have to wipe evenly. (need to brush two sides of toast)
3. Then, dip the bread into the sugar. (also need both sides)
4. Then, cut the toast into strips, place onto baking sheet, preheat oven to 180 degrees.
5. Baked for about 20 minutes. Then turn it over and continue bake for about 15 minutes (bake until crispy so far).

Baking process , I also smell the aroma of butter, have been causing me, can't wait to eat !!

Custard moon cake

Moon Festival (Mid-Autumn Festival) to eat moon cake is the traditional Chinese customs and culture. Moon cake was originally shaped like a full moon cake, look for the round, then a square or other shape. Moon cake by region, cultural characteristics vary, so that the skin, stuffing diversification.

Custard filling : (about 18)

60 g   Sugar
20 g   Low-gluten flour 
20 g   Custard powder
20 g  Milk
25 g  Condensed milk
30 g yolk or whole egg
100 g Coconut milk
30 g    unsalted butter
15 g Cheese powder
pinch of salt
5  salted egg yolk, Adding an appropriate amount of rice wine and bake 180 C for 10 min.

• Sifted flour and custard powder in a bowl.  Add to the egg mixture and mix well, then added with coconut milk, condensed milk, stirring until no particulate, paste.
• Add the softened butter and mix well.
• Prepare a steamer to the steaming mixture entered. Steam about 15 to 20 minutes, at medium heat, not too big nor too small. Steaming process , every 3 to 5 minutes, use the spoon to stir(mix) once. End of media time, turn off the heat, let cool down filling.
• And then, add chopped salted egg yolk and mix well.
• Custard filling the entire strip, with baking paper roll up, then put crisper sealed and placed in the refrigerator overnight.
• The next day, take out into 16 small parts, each about 20 ~ 23 g, and knead into the ball.  And then back into the refrigerator  .

 

Pastry dough: (about 18, using a small moon cake mold)

65 g icing sugar
130 g Unsalted butter
5 g   salt
30 g  whole eggs
30 g Coconut milk
265 g Low-gluten flour

• Stir butter and sugar (mix well), 2~3 times adding the egg mixture, and mix well.
• Then added 3~4 times of coconut milk, but also to uniformly with stirring.
• Then add the sifted flour, mix well. Then sealed with plastic wrap and placed in the refrigerate for 30 minutes.
• And then divided into 16 smaller parts, each about 30 ~ 33 g.
• Took a crust, wrap with plastic wrap from top to bottom, and then hand pressed into round flat.
• Then pack into the custard filling. Then removed the plastic wrap .
• Pack into round ball shape, brush on thin hand flour (high gluten flour).
• Place into a moon cake mold. Press to print the pattern. Repeat this step until finish all the dough and fillings.
• Cover with plastic wrap, and refrigerate at least 30 minutes. Preheat oven to 250 C.
• Brush a layer of egg yolk and bake the moon cake surface for 5 mins. Remove the moon cake and brush again with egg yolk. Then continued bake for 6 ~8 mins to complete.

Chili Garlic Noodles with chicken

This noodles recipe is my dad recipe, and it's very easy to make and yummy, one of my little brother's favorite dish. So, My dad often made for us...

Ingredients: (serves for 2)

150 g boneless, skinless chicken breasts

salt and ginger (sliced)

1 cup of water

• Place the chicken breasts in the pot, Mix water, salt and ginger together and pour over the chicken. Cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through. Shred the chicken breasts. The best way is, let them cool and pull the meat with hands.

150 g of dry noodles

5 cloves of garlic, chopped

1.5 tbsp of dry chili, chopped

1 tsp of salt

4 tsp of fish sauce

2 tbsp olive oil

• Bring lots of water to boil, add noodles. Cook noodles as per package directions. Drain them, rinse them in cold water and set aside.
• Heat oil in a saucepan. Add garlic and saute for a min until golden brown. Add chili and turn off the heat. 
• And then, add chicken, salt, fish sauce and mix well. Finally add noodles to mix.
• I also serve with chicken nuggets.

                    

Buttered rice with Chicken curry

Today is my birthday and I want to make the different type of birthday meal. So I made this curry chicken with buttered rice.

Ingredients:
For the Chicken: serve 6
6 chicken Maryland
4 tsp masala powder
4 tsp tumeric powder
4 tsp paprika powder
3 tsp salt
2 tsp sugar
15 g butter
4 tbsp vegetable oil
1 large onion
A head of garlic
1 ounce of ginger (about 30 g)
3 tsp black pepper
star anise
cinnamon rolls
bay leaves

For the Rice:

45 g butter

4 cups of Thai rice

80 g corn 

50 g peas

60 g raisins

cloves

cumin

cardamon

star anise

cinnamon rolls

bay leaves

Burmese style "Spicy Dried Shrimp"

Dry Balachaung

Ingredients:

150 g Dry Shrimp, washed and baked to dry

1/2 large onion, shredded

120 g Fried Shallots

50 g Fried Garlic

25 g Dried Red Chili, minced

75 g Dried Shrimp powder

1 tbsp fish paste with 2 tbsp of hot water, mixed

you can serve with Chicken Biryani. It's very Delicious!!

TARTE AU CITRON

lemon meringue tart

Ingredients:

Tart pastry: 8 inch pie pan x 2

184 g cake flour(low gluten flour), sifted

48 g   bread flour(high gluten flour), sifted

25 g  Almond Powder

110 g Unsalted Butter,

75 g Powdered sugar

36 g egg

2 g salt

Method:

Apply the surface of pie pan with butter.

Preheat oven to 180 C.

1. Unsalted butter to beat with a mixer until creamy, then add powder sugar and salt, stirring until evenly.
2. Add egg and stir, then add flour and almond powder, use a spatula or hand pressed manner, mix into a dough.(Do not overproduce stirring the dough, to avoid the effect of taste.)
3. Complete mixing dough wrapped with plastic wrap, the whole into a little round and Refrigerate for 30 minutes.
4. Dough, rod into a large circular (diameter about 24 cm). And then place to the pie pan.
5. Bake for 15 minutes.

Lemon Curd:

130 g egg

30 g egg yolk

200 g sugar

150 g fresh lemon juice

a pinch of lemon zest

240 g butter

Method:

1. Heat lemon juice and butter.
2. Whisk egg, sugar and zest in a bowl, until well combined. Add hot lemon juice and butter very slowly and stir. Sieve the mixture and place the mixture over a saucepan of simmering water, making sure the bowl doesn't touch the water. Cook, stirring often, for 8 minutes or until the curd thickens and coats the back of a spoon.
3. Pour lemon curd into Pie pastry. Cover with plastic wrap and refrigerate for 2 hours. 

Meringue Topping:

• 3 egg whites
• 1 pinch cream of tartar
• 150 g powdered sugar
• 60 ml water

1. In a saucepan boil the water and sugar for 5 minutes. The syrup should reach approximately 250°F     (120°C).
2. Meanwhile, beat the egg whites with cream of tar tar, until stiff. When the syrup is ready, pour very slowly over foamy egg whites while whisking.
3. Whisk for ten minutes until cool. The meringue should be stiff and shiny.
4. Pour the meringue into a piping bag fitted with a star tip and pipe on top of the pie.
5. Broil the top of the meringue with a small creme brulee torch .

Serve with zest of lemon.

Kimchi Beef and Cabbage stir-fry

Ingredients:

180 g Ground beef
1/4 large onion, shredded
about 100 g of cabbage, sliced into 2 inch Diced
2 stalks, spring onions, chopped
3 red chili, chopped
3 tbsp Kimchi (about 50 g)
3 tsp paprika powder
100 ml water
4 tsp vegetable oil
a pinch of salt
2 tsp fish sauce
Rice, for serving

Directions:

• Heat vegetable oil in large skillet over medium heat until shimmering. Add onion and cook, stirring, about 1 minutes. Add beef and fry, Add paprika and kimchi, stirring about 2 minutes.

• Add cabbage, salt, fish sauce and stir-fry until cabbage is just beginning to wilt, about 1 more minute. Add water, continue to fry, about 1 minutes. Add with chili and spring onion, fry for 1 minutes. 

Serve with rice.

Burmese Shrimp Curry

 Ingredient :

Grass shrimps 200g

medium of half onion

 1 medium tomato 

2 large clove of garlic 

pinch of coriander

2 tsp fish sauce 

2 tsp salt

2 tsp turmeric powder

2 tbsp paprika powder

5~8 tbsp vegetable oil 

red chili 15 g

Water 150 ml

Serve with rice!!

Burmese Chicken Biryani

               It has been quite a long time since I've eaten chicken Biryani, probably three or four years. Taiwan also has to sell this Biryani, but the taste is not the same in Myanmar. So I want to try this, then I research that in online. I did this simple and operation is very tasty.

                Today is my little brother's birthday. So I have a reason to make this Biryani.

A.

cloves

cinnamon
bay leaves
cumin

black pepper
cardamon

star anise

curry leaves

B. serves 6

6 chicken Maryland

170 g plain yogurt

2 tbsp biryani masala powder

2 tbsp turmeric powder

2 tbsp paprika powder

4 tsp salt

3 tsp sugar

10 tbsp milk

10 tsp vegetable oil

30 g ghee (butter)

1 small pinch of saffron (food color)

2 medium onions

whole cloves of garlic

1 ounce of ginger

4 cups of Basmati rice

C.

50 g peas

50 g cashew nuts

60 g raisins
50 g coriander

 And then, cooked for 30 mins( I used my rice cooker.)

      You can serve with this " Spicy Dried Shrimp".