Sunday, December 12, 2010
Shrimp Pearl-Balls
Glutinous sweet rice taste wonderful steamed. Normally, the ground pork is used to make this dish, but I ran out of it, so I tested with shrimps. Taste??? well, it's missing something, I am not sure what. I will have to improve on it. Maybe a dab of fat pork would do?
Form the grounded shrimps into a ball and roll it in glutinous sweet rice. *The sweet rice is wash thoroughly till the water is clear and soaked in water for 30 min, then, strained well before use. (but not dry).
Get the steamer ready. These pearl balls are set in 'steamer' pan on top of the electric rice cooker. I have never used it to steam anything. Since it is not mine, it has been sitting in far corner of the kitchen cabinet for many years. I filled the 'rice' cooking pot section with cold water - half of the pot. Cover with lid and turn the rice cooker on. Steam for an hour. *Never open the lid of the rice cooking pot - well, there is no such thing as 'never'. But I think if you are raised with rice as staple food, you and I have been told many a times - don't open the lid to check until it is ready
After an hour, turn off the rice cooker. Wait 10 min. Then, open the lid carefully not to let the steam rain down on the pearl-balls. Set the lid on the lid rester. The sweet rice should look all translucent. If your rice cooker has a glass lid, then, just check for translucent rice all around. I rather cook it long enough to make sure the rice is cooked and internal meat is cooked through. Uncooked rice is challenging to recook once the heat is turned off; and it usually require additional water, and there is a consequence of rice turning 'mushy'.
The next day, they turned into my BENTO in mini-cupcake cups.
Sunday, December 05, 2010
Challah with Raisins and Cranberries
When I visited Baking Bites' blog site, I noticed this beautiful picture of Challah with Raisins. I love bread, and it seems to be calling me, so I went right to work. For Challah with Raisins recipe that I made mine from, please visit http://bakingbites.com/2010/09/challah-with-raisins. Since, I did not know what Challah meant, I consulted the Internet and found it to be quite in time for this holiday season. http://en.wikipedia.org/wiki/Challah, and I am glad I made it. My Challah is three rope braid. And not knowing the tradition, I added chopped cranberries. It tastes very good with raisins. I would like to try making the sufganiyot, like PONCHIK, the next time.
My Challah has some modification to the recipe I got from the Baking Bites' site. I added Tangzong - Flour ROUX to give extended moisture and softness as a test.
Tangzong - Flour ROUX is not my recipe either. I learned it from some of the Malaysian and Singaporean food bloggers. They reference Yvonne Chen, the bread doctor. For example, you can visit Pei-Lin's blog site. http://dodol-mochi.blogspot.com/2009/10/tangzhong-or-water-roux-method.html.
For Tangzong: Mix 25 g of flour with 125 ml of water in a saucepan. Have a thermometer ready. Mix well and cook over medium heat. While stirring continuously , measure the temperature often to make sure that it does not exceed 65'C (centigrade). Remove from heat to cool before use.
Since my kitchen is either too hot in the summer or too cold in the winter, to make sure all my mixtures for the dough is at desirable proofing temp, I added my Tanzong roux while at 90'F (Farenheit) into the flour mixture.
Bread dough Ingredients:
Dissolve 1 tsp sugar + 1/2 C warm 110'F water + 1 Tbsp active dry yeast for 10 min. until bubbles form on top.
Manual Mixing (since I kind of gave up using my Kitchen Aid dough mixing function):
Total of flour used in my variation: 'approx.' 3-3/4 C + roughly 1/2 C for kneading
When it's about 8 minutes into the yeast fermentation, start adding 1/2 C oil, 1 Tbsp honey, 1/4 C sugar and 2 C flour and 1/2 C warm 110'F water in a large mixing bowl.
Mix all well together, and add yeast mixture. Add Tangzong. And mix all well together.
In the beginning, I was using a spoon to incorporate everything. You can use spatula or hand, but I know the mixture is very wet, and I was not yet ready to get my hands all occupied, so, you will see the spoon in the photo. Once the dough mixture is well mixed. I let it set for 5 minutes.
Bring two eggs to room temperature under warm water and chop 2/3 C of raisins and cranberries in the mean time.
Add 1 C flour, raisins and cranberries in. Pass two eggs through the mini-strainer to separate Albumen, chalazae, etc. and it's mashed evenly when done in the bowl.
Mix all well again with the spoon or with your hand.
The mixture is really wet. Transfer the mixture out to floured work surface.
Start pulling and pushing down the mixture. Adding handful more of flour up to 1 more Cup.
Repeat pulling and pushing down the mixture, scraping and rolling until the gluten is formed.
After an hour of manually 'kneading' the dough this way, the dough's gluten is well developed for me to round it to form a ball. Ready for the proofing.
Cover with plastic and a cover and place in a warm place to proof until double in size.
*I heated the oven to 350'F and turned it off. Waited 15 min and measured the interior temp. 85--87'F. I placed the bowl inside with lamp on. It took three hours for the dough to rise.
As I removed the plastic cover, the dough deflated on its own. I did not pound down any further because I want to keep as much air bubble as possible.
Transfer the dough to lightly floured work surface. Divided it into three equal parts.
Prepare a baking sheet covered with parchment paper. Set aside.
The dough is soft and pliable. Gently pull and elongate the dough. I rolled the dough into a log shape, then, rolled on the surface gently to form into a long rope. Repeat with the other two.
Braid the ropes and tuck the ends under.
Transfer to the baking sheet pan line with parchment paper.
Beat 1 egg whites with 1 tsp water - egg wash the formed dough.
Spray the plastic wrap with vegalene and lightly cover the dough for the 2nd rise.
I covered my dough with the inverted rectangular plastic container. Then, placed the sheet pan
back in the oven with light turned on. Proof until double in size.
Remove from the oven. Preheat the oven to 375'F.
I egg washed it again. Bake until deep golden brown. Interior temperature read 200'F.
Cool completely. **The crust of the bread will become tender as it cools.
You can view video of how I managed to knead the wet dough by visiting YouTube - How to Knead Wet Challah Dough - Step 1 of 4
(click on the photo to view larger image and other details)
I can't wait to make some more this!
FYI - After 8 days, a slice of toasted Challah or microwaved for 5 sec or just as is still tastes very good. & as for the Challah with Raisin, it turned out fantastic.
My Challah has some modification to the recipe I got from the Baking Bites' site. I added Tangzong - Flour ROUX to give extended moisture and softness as a test.
Tangzong - Flour ROUX is not my recipe either. I learned it from some of the Malaysian and Singaporean food bloggers. They reference Yvonne Chen, the bread doctor. For example, you can visit Pei-Lin's blog site. http://dodol-mochi.blogspot.com/2009/10/tangzhong-or-water-roux-method.html.
For Tangzong: Mix 25 g of flour with 125 ml of water in a saucepan. Have a thermometer ready. Mix well and cook over medium heat. While stirring continuously , measure the temperature often to make sure that it does not exceed 65'C (centigrade). Remove from heat to cool before use.
Since my kitchen is either too hot in the summer or too cold in the winter, to make sure all my mixtures for the dough is at desirable proofing temp, I added my Tanzong roux while at 90'F (Farenheit) into the flour mixture.
Bread dough Ingredients:
Dissolve 1 tsp sugar + 1/2 C warm 110'F water + 1 Tbsp active dry yeast for 10 min. until bubbles form on top.
Manual Mixing (since I kind of gave up using my Kitchen Aid dough mixing function):
Total of flour used in my variation: 'approx.' 3-3/4 C + roughly 1/2 C for kneading
When it's about 8 minutes into the yeast fermentation, start adding 1/2 C oil, 1 Tbsp honey, 1/4 C sugar and 2 C flour and 1/2 C warm 110'F water in a large mixing bowl.
Mix all well together, and add yeast mixture. Add Tangzong. And mix all well together.
In the beginning, I was using a spoon to incorporate everything. You can use spatula or hand, but I know the mixture is very wet, and I was not yet ready to get my hands all occupied, so, you will see the spoon in the photo. Once the dough mixture is well mixed. I let it set for 5 minutes.
Bring two eggs to room temperature under warm water and chop 2/3 C of raisins and cranberries in the mean time.
Add 1 C flour, raisins and cranberries in. Pass two eggs through the mini-strainer to separate Albumen, chalazae, etc. and it's mashed evenly when done in the bowl.
Mix all well again with the spoon or with your hand.
The mixture is really wet. Transfer the mixture out to floured work surface.
Start pulling and pushing down the mixture. Adding handful more of flour up to 1 more Cup.
Repeat pulling and pushing down the mixture, scraping and rolling until the gluten is formed.
After an hour of manually 'kneading' the dough this way, the dough's gluten is well developed for me to round it to form a ball. Ready for the proofing.
Cover with plastic and a cover and place in a warm place to proof until double in size.
*I heated the oven to 350'F and turned it off. Waited 15 min and measured the interior temp. 85--87'F. I placed the bowl inside with lamp on. It took three hours for the dough to rise.
As I removed the plastic cover, the dough deflated on its own. I did not pound down any further because I want to keep as much air bubble as possible.
Transfer the dough to lightly floured work surface. Divided it into three equal parts.
Prepare a baking sheet covered with parchment paper. Set aside.
The dough is soft and pliable. Gently pull and elongate the dough. I rolled the dough into a log shape, then, rolled on the surface gently to form into a long rope. Repeat with the other two.
Braid the ropes and tuck the ends under.
Transfer to the baking sheet pan line with parchment paper.
Beat 1 egg whites with 1 tsp water - egg wash the formed dough.
Spray the plastic wrap with vegalene and lightly cover the dough for the 2nd rise.
I covered my dough with the inverted rectangular plastic container. Then, placed the sheet pan
back in the oven with light turned on. Proof until double in size.
Remove from the oven. Preheat the oven to 375'F.
I egg washed it again. Bake until deep golden brown. Interior temperature read 200'F.
Cool completely. **The crust of the bread will become tender as it cools.
You can view video of how I managed to knead the wet dough by visiting YouTube - How to Knead Wet Challah Dough - Step 1 of 4
(click on the photo to view larger image and other details)
FYI - After 8 days, a slice of toasted Challah or microwaved for 5 sec or just as is still tastes very good. & as for the Challah with Raisin, it turned out fantastic.
Butternut Squash Soup
My friend gave me this beautiful butternut squash from his garden before the cold frost hit his garden, and I was not quite sure what kind of dish to make it into. There is always the easy butter roasted squash. Then, I remembered the wonderful butternut squash bisque served at The Kitchen restaurant I went. Even though I did not have the other three varieties of squash, I thoughtfully created my Butternut Squash Bisque Soup - as there is no shellfish stock involved.
Tools: Blender, knife, large spoon, strainer, saucepan, bowls, large spoon/ladle, heatproof spatula, peeler, cutting board, aluminum foil, quarter size baking sheet for the counter-top electric oven.
Serves: 2
Ingredients:
1 1lb+ butternut squash
4 pearl onions, peeled and chopped
1/2 C carrots, peeled and chopped
1 C Chicken Stock *Should use vegetable stock. Chicken stock was overpowering.
3 Tb Butter
Homemade vegetable stock: Bring 2 C of water to boil. Add 3 stalks of chopped celery, 1 Cucumber, roughly cut, 1 shallot or quarter of a small onion, roughly cut. Salt to taste. Boil for 15 min. Strain to a bowl. Store unused portion or add a dab of Miso and have a cup of Miso soup for a break.
Preheat oven to 425'F.
Cut the head of the butternut squash off.
Cut the butternut squash into halves.
Using a large spoon, scoop the fiber and seeds out.
Put 1-1/2 Tb butter in each butternut 'cup'.
Place on top of quarter size baking sheet covered with aluminum foil. Cover the butternut squash with another piece of aluminum foil. Roast it in the oven for an hour.
Take it out, peel the skin off and cut into chunks.
Add all into the blender and Puree.
Strain the pureed mixture into a small saucepan.
Add 1 C 'vegetable stock' and heat through. Remove from heat
Serve in soup bowl. Top with a tablespoon of heavy cream. Shredded Mozarella and Parmesan cheese. Sprinkle of freshly grounded black pepper.
(Click on image to view details)
Tools: Blender, knife, large spoon, strainer, saucepan, bowls, large spoon/ladle, heatproof spatula, peeler, cutting board, aluminum foil, quarter size baking sheet for the counter-top electric oven.
Serves: 2
Ingredients:
1 1lb+ butternut squash
4 pearl onions, peeled and chopped
1/2 C carrots, peeled and chopped
1 C Chicken Stock *Should use vegetable stock. Chicken stock was overpowering.
3 Tb Butter
Homemade vegetable stock: Bring 2 C of water to boil. Add 3 stalks of chopped celery, 1 Cucumber, roughly cut, 1 shallot or quarter of a small onion, roughly cut. Salt to taste. Boil for 15 min. Strain to a bowl. Store unused portion or add a dab of Miso and have a cup of Miso soup for a break.
Preheat oven to 425'F.
Cut the head of the butternut squash off.
Cut the butternut squash into halves.
Using a large spoon, scoop the fiber and seeds out.
Put 1-1/2 Tb butter in each butternut 'cup'.
Place on top of quarter size baking sheet covered with aluminum foil. Cover the butternut squash with another piece of aluminum foil. Roast it in the oven for an hour.
Take it out, peel the skin off and cut into chunks.
Add all into the blender and Puree.
Strain the pureed mixture into a small saucepan.
Add 1 C 'vegetable stock' and heat through. Remove from heat
Serve in soup bowl. Top with a tablespoon of heavy cream. Shredded Mozarella and Parmesan cheese. Sprinkle of freshly grounded black pepper.
(Click on image to view details)
Stir Fry with the Last Summer Garden Veges
Right before the day the frost covered the ground, I cropped the last group of summer and fall veges in my garden. Baby pumpkins, green bell pepper, and tomatoes. I peeled and sliced the baby pumpkins, cut green bell peppers, added pearl echalote and carrots I got from the store and stir fried in butter and salt.
Persimmon Bars
Late fall and early winter in the lunar calendar are time for many comfort food. Hot Pot, SUKIYAKI, Beef Stews, Hot Chili, Onion Soup, etc. and the list goes on to keep us warm through the cold winter. But what about the persimmons? can it make the list? Most of us like to eat it fresh - that is the non-astringent type - FUYU 'KAKI' - persimmons. And it has been making appearances in some of the restaurant menu......in salad, for instance. Many bakers have included it in their baking ingredients and use it like raisins and dried cranberries. Fresh ones are pureed and, so forth. How about the taste of persimmons after it has been heated? The flavor diminishes. When fresh, I tested the fresh slice of persimmons with salt and sprinkles of Chili Peppers or lime juice and it tastes great. But once it is incorporated into flour mixture, the persimmon flavor is suppressed. Most of the time in a recipe, just like pumpkins, cinnamons and all spices are used heavily to enhance the flavor. Maybe the KAKI should be eaten traditional way - wind dried hanging in the winter or fresh. But, it's the other curiosity as usual that drive me to think, just maybe, it will work out when used this way. So, this one is my attempt in using dehydrated HACHIYA persimmons from last year's crop and fresh FUYU KAKI in the ingredients. My goal is to try to find a way to balance the spice flavor and bring out the taste of persimmons when used in baking. And at the end, maybe the conclusion will be that the persimmons are best eaten the way it is - fresh, not cooked? who knows.
I made up the the following Persimmon Bars' filling recipes. It really tasted good fresh when they were all mixed together before being baked. Lime is a good choice with persimmons, and I was almost tempted to add chili flakes.
Making the Filling
Ingredients:
1/2 C dried persimmon slices
1/4 C Maraschino Cherry juice **modification - skip
5 Maraschino cherries ** modification - skip
Fresh lime juice from 1 whole large lime ** modification use 1/2 C Lime Juice and pulps and zest
1 large Fresh and rather soft FUYU persimmon
1/2 Tbsp Orange Zest
1/4 C sugar ** modification - 1/2 C sugar
pinch of salt ** modification - 1/2 tsp salt
*** Modification: skip maraschino cherry juice and just use Lime Juice throughout and include Lime pulps with persimmons
Combined 1/4 C Marashino cherry juice and dried HACHIYA persimmon slices in a microwaveable glass jar or measuring cup.
*It does not matter if the dried persimmons is FUYU or HACHIYA.
Holding Maraschino cherries over the dried persimmons in the glass jar, break them apart into small chunks.
Push the ingredients down to make sure the ingredients are immersed in liquid.
Microwave it for 1 minutes.
Take it out and set aside.
Add all ingredients into Food Processor.
Using Pulse to chop all food into small chunks.
*Do not Puree.
By the time the large rehydrated persimmons are chopped into small chunks, the whole thing looks like a jam.
Drying the filling:
Pay visual attention to the liquid level and consistency of the mixture.
Transfer ingredients into a small saucepan.
Over medium low heat, heat the mixture to reduce liquid.
Keep stirring with heat-proof spatula or large spoon.
**Do not brown the mixture.
Control the stove/range's heat/temperature
Stop when the mixture is thickened and looks like a jam.
Transfer to a large surface plate to cool. Set aside.
The following recipe is adapted from Chef Nick Malgieri who casted in Baking with Julia Child TV show. Sicilian X cookies, Baking with Julia Child Cookbook, page 318. **Half Batch
Ingredients:
2-1/8 oz flour about 1-1/2 C flour
1/3 C sugar
1/2 tsp salt
1/2 tsp baking powder
1 stick butter
2 large eggs
1 beaten egg for egg wash
Add flour, sugar, salt, and baking powder into a food processor. Pulse 10 sec.
Add 1 stick butter into processor. Pulse it 15 to 20 times.
Add 2 large eggs - Pulse again - 10 times & take out and mix by hand.
Knead 4 times gently & wrap & chill in refrigerator.
Take out of the refrigerator after half an hour and roll into log/rope - 12 " long and 3" wide.
Flatten it. (Roll to 1/4 thick.)
Use knife to split the dough at the top but not cut through like butterfly.
Brush with egg wash all around the edge.
Place Persimmon fillings in the center all the way across the rope.
Seal the dough.
Preheat oven to 350'F
Cut into 2-1/2" log.
Cut each end just enough to split to make open ends as though you are making a letter 'X'
Place on parchment line baking sheet.
Brush with egg wash.
Bake in the oven 350'F for 15 to 20 minutes.
Sprinkle with powdered sugar. Cool.
Storage:
It will stay fresh for a month in airtight tin.
My Optional creation - Lime Glaze:
Juice from 1 large lime
1 Cup powder sugar
Mix both ingredients together.
Mix well. The mixture should be like a glaze.
Drizzle over the bars. Let the glaze dry before storing in the tin.
I made up the the following Persimmon Bars' filling recipes. It really tasted good fresh when they were all mixed together before being baked. Lime is a good choice with persimmons, and I was almost tempted to add chili flakes.
Making the Filling
Ingredients:
1/2 C dried persimmon slices
1/4 C Maraschino Cherry juice **modification - skip
5 Maraschino cherries ** modification - skip
Fresh lime juice from 1 whole large lime ** modification use 1/2 C Lime Juice and pulps and zest
1 large Fresh and rather soft FUYU persimmon
1/2 Tbsp Orange Zest
1/4 C sugar ** modification - 1/2 C sugar
pinch of salt ** modification - 1/2 tsp salt
*** Modification: skip maraschino cherry juice and just use Lime Juice throughout and include Lime pulps with persimmons
Combined 1/4 C Marashino cherry juice and dried HACHIYA persimmon slices in a microwaveable glass jar or measuring cup.
*It does not matter if the dried persimmons is FUYU or HACHIYA.
Holding Maraschino cherries over the dried persimmons in the glass jar, break them apart into small chunks.
Push the ingredients down to make sure the ingredients are immersed in liquid.
Microwave it for 1 minutes.
Take it out and set aside.
Add all ingredients into Food Processor.
Using Pulse to chop all food into small chunks.
*Do not Puree.
By the time the large rehydrated persimmons are chopped into small chunks, the whole thing looks like a jam.
Drying the filling:
Pay visual attention to the liquid level and consistency of the mixture.
Transfer ingredients into a small saucepan.
Over medium low heat, heat the mixture to reduce liquid.
Keep stirring with heat-proof spatula or large spoon.
**Do not brown the mixture.
Control the stove/range's heat/temperature
Stop when the mixture is thickened and looks like a jam.
Transfer to a large surface plate to cool. Set aside.
The following recipe is adapted from Chef Nick Malgieri who casted in Baking with Julia Child TV show. Sicilian X cookies, Baking with Julia Child Cookbook, page 318. **Half Batch
Ingredients:
2-1/8 oz flour about 1-1/2 C flour
1/3 C sugar
1/2 tsp salt
1/2 tsp baking powder
1 stick butter
2 large eggs
1 beaten egg for egg wash
Add flour, sugar, salt, and baking powder into a food processor. Pulse 10 sec.
Add 1 stick butter into processor. Pulse it 15 to 20 times.
Add 2 large eggs - Pulse again - 10 times & take out and mix by hand.
Knead 4 times gently & wrap & chill in refrigerator.
Take out of the refrigerator after half an hour and roll into log/rope - 12 " long and 3" wide.
Flatten it. (Roll to 1/4 thick.)
Use knife to split the dough at the top but not cut through like butterfly.
Brush with egg wash all around the edge.
Place Persimmon fillings in the center all the way across the rope.
Seal the dough.
Preheat oven to 350'F
Cut into 2-1/2" log.
Cut each end just enough to split to make open ends as though you are making a letter 'X'
Place on parchment line baking sheet.
Brush with egg wash.
Bake in the oven 350'F for 15 to 20 minutes.
Sprinkle with powdered sugar. Cool.
Storage:
It will stay fresh for a month in airtight tin.
My Optional creation - Lime Glaze:
Juice from 1 large lime
1 Cup powder sugar
Mix both ingredients together.
Mix well. The mixture should be like a glaze.
Drizzle over the bars. Let the glaze dry before storing in the tin.
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