Macarons Workshop on 30 Nov 08

The macaron is a traditional French pastry, made of egg whites, almond powder, sugar and icing sugar. This sweet pastry is round meringue-like domes with a flat base and a cream or ganache is sandwiched between the pastry. It has become quite popular in Singapore in the recent years.

I'm not a fan of macaron but I think it's quite a good gift ideas especially for Christmas. I decided to learn how to make so i can make some for friends as gifts on Christmas. This afternoon, I attended a macaron workshop conducted by a wonderful & cheerful lady, Aunty Yochana who is very passionate in baking.

These were what I learnt this afternoon and some of the macarons that I brought home.

Assorted Macarons

Macaron Tartlette
I enjoyed the class tremendously and also all the different types of cake made by Aunty Yochana that was served to us during the workshop. And we even get to pack home. I feel like I'm going for a high tea party instead of a workshop. Here's were some of the cakes we had:






Thank you Aunty Yochana for a wonderful afternoon and your delicious cakes!

Tortilla with Chicken & Cheese

My Sunday's breakfast - Tortilla with shredded chicken breast and assorted cheese wrap. Yummy yummy!!!

I tried this at The Food Safari few weeks ago and thought it was pretty easy to make at home. So this is my version of Tortilla...

Recipe - Tortilla with Chicken & Cheese
Ingredients:
4 pcs of Tortilla wrap (Available in Cold Storage)
1/2 Cooked chicken breast (Shredded)
1 no Tomato (Chopped)
1 no Gherkin (Chopped)
Mozzarella & cheddar cheese
Salt & black pepper
Lingham chilli sauce (optional)

Method:
1) Assembly the ingredient on half side of the wrap and fold over.
2) Heat a frying pan with olive oil.
3) Pan fry till both side of the wrap turn golden brown and cheese melt.

The following shows the ingredients and step of making the tortilla:

X'mas Whole Fish Fillet Workshop Menu 3

This was another interesting workshop I attended this afternoon by Chef Yong at Cairhill CC. So far, I had attended his X'mas Roast Pork, Roast Ham, Roast Beef and now is Fish workshop.

My delicious samplings ...
1) Pan Seared Prawn, Fennel and Raddish Salad with Citrus Dressing
This is very refreshing and simple to prepare too. Simple & yummy ...

2)Almond Crusted Whole Fish Fillet with Basil Hollandaise
Fish fillet coated with almond flakes and pan fried till crispy and serve with potatoes & cabbage stew top with homemade hollandaise sauce. A very delicious main course for those who don't like meat, this is definitely a good alternative.

3) Mediterranean Tomato and Chicken Baked Rice
It's quite similar to the baked potatoes casserole I learnt previously, using the same homemade tomato sauce. But uncooked rice was used to bake it. So it's different from the usual baked rice serve at some restaurants or cafe where cooked rice was used. The rice was baked to perfection... This will be added to my must do cooking list.

Photos extracted from Chef Yong's Blog - Culinary Workshops with Chef Eric Low which illustrates the plating of the above dishes:

Steam Squid w/Minced Pork Stuffing

My grandma used to cook this dish when I was young. Though she was no longer around, I can still remember some of her signature dishes. Steam squid was one of them. Last night, my aunt was asking me how I want the squid to be cooked for tonight's dinner. I suggested to cook it like my grandma used to cook it - Steam the squid w/stuffed minced pork. It's so simple and the sauce was so sweet & rich.

My friday night dinner - Stir fry french bean with mushroom & Steam squip w/minced pork stuffing

Steam Rabbit Fish w/Miso Sauce

Rabbit fish, the teochews call it "new year fish". According to my aunt, this type of fish is especially sweet and good during chinese new year. Usually this fish is steamed or BBQ.


Recipe: Steam Fish w/Miso Sauce
Ingredients:
8 small size/3 big size Rabbit fish (season w/light sauce & pepper for 20mins)
Ginger (Shredded & fried till golden)
Spring onion & Chilli (shredded for garnishing)

Miso Sauce:
150ml Stock
2 tsp Miso paste
1/2 tsp Sugar
1 tsp Sesame oil
1 tsp Wine
Pepper

Method:
1. Place fish nicely on the plate.
2. Pour in miso sauce & steam for 5-7mins (depend on the size the fish)
3. Add in fried ginger, spring onion & chilli and cover for 1 mins before serving.

Stir Fry Choko w/Crispy White Bait

Choko a type of summer squash (pear squash/vegetables pear). Some chinese name it "buddha hand". This mild-flavored squash looks like a wrinkled, pale green pear. It needs to be cooked before serving, and for a longer time than other summer squash. It's sweet and crisp when cooked.

Recipe: Stir fry Choko (or any type of squash)
Ingredients:
500g Choko (sliced in thick cut)
1 Yellow Zucchini-optional (add to brighten up the dish) (Sliced)
60g White bait/dried shrimp (Rinse & fried till crispy for topping)
2 clove Garlic (Chopped finely)
Red chilli for garnishing

Vegetable sauce:
60g or 3 tbsp Stock
1/2 tsp salt
1/4 tsp sugar
1 tsp sesame oil
1 tsp wine
Thickening - 1 tsp cornflour mix w/1 tbsp water

Method:
1. Heat olive oil to fry chop garlic till fragrant.
2. Add in the vegetables, stir well till almost cook.
3. Add in premix sauce and stir well.
4. Add in thickening & sliced chilli & dish out.
5. Top with crispy white bait / dried shrimp.

The above recipe can be used to stir fry french bean, hairy squash & bittergourd. You can add a beaten egg for hairy squash & bittergourd.

Simple & Nutritious Dinner ...

It's really a blessing to come home after work every evening and dinner is readily cooked. We no longer have to think what to eat tonight? Thanks to my excellent cook at home, my aunt.

My simple and nutritious yet delicious meal today was Choko & Yellow Zucchini Stir fried and Steam Rabbit Fish w/Miso Sauce.

X'mas Roast Beef Workshop Menu 5

Last evening was my 3rd X'mas Workshop with Chef Yong. I'm been looking forward to attend this workshop since last week...

I enjoyed the session and the food tremendously as in Chef Yong's workshop, I always get to learn new premium ingredients and easy cooking methods for western cuisine. It's really an exposure to me as I'm not so familiar with western cuisine especially spanish & Italian food.

As usual I learnt another 3 new dishes for X'mas. Chef Yong is always so generous in the portion for our sampling, its more than enough for a meal. These were what I ate last night...

1) Tortilla Mexicano with Romesco Sauce
This is the spain version of tortilla, is actually a very thick omelette filled with bell peppers, zucchini, sausages & cheddar cheese serve with a simple greens salad and top with Romesco sauce. This is a thumb up for me and definitely going to try this out at home.

2) Fennel Potato Soup with Smoked Salmon & Boursin Cheese Crostini
This is a very creamy and thick soup. A bit too creamy for my liking. But I like the side dish that go with it, the toast with boursin cheese spread.

3) Slow Roasted PS Sirloin with Truffle Mushroom Sauce
A very simple method taught on how to prepare a medium done steak. The truffle mushroom sauce was good!!!

Photos extracted from Chef Yong's Blog - Culinary Workshops with Chef Eric Low which illustrates the presentation of the above dishes:

Last night's workshop, I learnt 2 new ingredients: Truffle oil & Fennel Bulb

Do drop by again as I still have 2 more X'mas Workhshops with Chef Yong to attend...

Monday Home-cooked Dinner

After a busy weekend, back to daily routine again. For my dinner tonight, Aunt cooked Stew Pork Ribs w/Bittergoud and Steam Eggs w/Dried Scallop.

The pork ribs w/bittergoud was fried with black bean & wine, simmer till soften. Yummy! As for steam egg, the scallops were soaked with warm water and when softened, shred it. Scallop, water & stock were used to mix with the beaten egg. A very simple yet delicious dish that I always love.

Roast Chicken w/Red Potatoes Salad

This was my weekend cooking, using the recipe from Chef Yong workshop for the potatoes salad. As for the roast chicken leg, I marinate with light sauce, lots of black pepper, ginger, garlic & shallots for 2 hours and when roasting glaze with honey. It turn out quite nice and my family liked it.

For My Uncle's Co Function - Kimbap

Yesterday afternoon, I volunteer to make a batch of Kimbap (Korean Rice Rolls) for my uncle. He had a Co's BBQ at night. I think it has become my signature dish, my friends, family & colleagues all love it.

I have plated some for photoshooting:

This is the cheapest and yet quality not too bad seaweed that I always used for my Kimbap. Only $3/pack from Solmart at Square 2.

Fried Shanghai Rice Cake

I bought this rice cake from a china provision shop in Geylang. Supermarkets usually sell those dry type where you have to soak & boil it. This is the ready to use type and is almost similar to korean rice cake.

Aunt use her Fried beehoon w/canned stewed pork chops recipe to cook this rice cake.
Some changes are:
1. Use 225g rice cake instead of 300g beehoon (no soaking needed)
2. Use chinese cabbage instead of beijing cabbage
3. Add 2 no dried mushroom (soaked & shredded)
4. Add 1 small carrot (approx 60g, shredded)


I like the chewy texture and the rice cake itself has no taste, so it will absorb the richness of the sauce. Yummy!

Blueberry Crumble Muffins

It's my off day today but it was a busy cooking & baking day for me. As I bought a pack of fresh blueberries from NTUC for only $3.20 per pack (promotion) on Thursday, so I planned to have a fresh from oven blueberries muffin for breakfast. I started off with my first task - Blueberries Crumble Muffins.

It's turn out very well and I ate 2 of it for my breakfast. The muffin was so soft & fluffy, not too sweet and with the buttery toppings, it's just make me want to eat the 3rd one but got to reframe myself. Later still have to eat lunch as my aunt's cooking Shanghai rice cake.



The Blueberry muffin recipe is from Diana's Desserts but I made some alteration.
As for the topping (crumble), I used Aunty Yochana recipe.

Recipe - Blueberry Crumble Muffins:
Ingredients:
225g Cake flour
1tsp Baking Powder
1/2tsp Baking soda
1/4tsp salt
100g Butter
170g Castor sugar
2nos Eggs (Large size-slight beaten)
220ml Non-sweetened low fat yogurt
1/2tsp Vanilla essense
1/2tsp Cinnamon powder
100-125g Fresh blueberries

Topping (Crumble):
60g Castor sugar
90g Plain flour
60g Butter (cut into small cubes)
A pinch of salt

Method for topping:
Sift the flour into a bowl with salt, add sugar and butter, then rub with fingertips until the mixture resembles breadcrumbs. Chill.

Method for muffin:
Preheat oven to 180 degrees C & line the muffin tray with papar cups.
1. Cream the butter and sugar until light and creamy. Add vanilla, then add in beaten eggs slowly, about 1 tbsp. at a time, beating constantly for about 2 minutes.
2. On Low speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt. Finally beat in the remaining flour mixture.
3. Fold in the fresh blueberries & do not over mix. Spoon into muffin tray and add topping.
4. Bake for about 20-25 minutes until skewer inserted comes out clean or the top turn golden brown.

Szechuan Preserved Vegetables w/Shredded Pork

Szechuan veg is a type of salted preserved veg that can be used for soup, steaming, stir fry or eat with noodles. Nowaday we can get the ready shredded type (spicy/original) in all supermarkets & wet markets.


Recipe - Szechuan preserved veg w/shredded pork
Ingredients:
1pkt(400g) Szechuan preserved veg
2-3clove Garlic (chopped)
150g Pork (Shredded)

Pork seasonings (season for 20 mins):
1/2tsp light sauce
1/4tsp vetsin
1/4tsp sugar
1/2tsp sesame oil
1tsp oil
1tsp cornflour
1/2tsp cooking wine
1tbsp water

Sauce (mix together):
200ml Stock
1 1/4tsp sugar
1 tsp sesame oil
1 tsp cooking wine

Thickening: cornflour 1tsp mix w/1tbsp water

Methods:
1. Use 2tbsp oil to saute seasoned pork till half cooked. Dish out.
2. 1 tbsp oil to fry chopped garlic till light brown, add szechuan veg & stir well.
3. Add sauted pork & sauce. Bring to boil till pork is cooked.
4. Add thickening & serve.

Bamboo Clam In Black Bean Paste

Friday night dinner was rice porridge serve with stir-fried bamboo clam & sizchuan veg w/shredded pork. Two very heavy taste dishes that go so well with plain porridge.

I bought the frozen bamboo clam from NTUC at promo price $4.75/pkt. My aunt stir-fried it with black bean paste & chilli. So delicious... but the washing of the clam is quite hectic as it contains a lot of sand.

It's taste like those Lala serve in teochew porridge stall. She even make a chilli flower for me to garnish the dish for photo taking. Thanks Aunt!

Recipe - Bamboo clam in black bean paste
Ingredients:
1kg Bamboo clam (clean & remove the sand & drain dry)
1tbsp Black bean (dry & preserved type)
1clove Garlic (chopped finely)
2tsp Crispy prawn chilli (Brand: Tean's gourmet)
(I like this bottled crispy chilli very much, it goes very well with almost everything. Get it from NTUC)

Sauce:
50ml stock
1tsp sugar
1tsp wine
1tsp oyster sauce
Thickening - cornflour 1tsp mix w/1tbsp water

Method:
1. 3 tbsp oil to fry galic till aromatic, add bean paste & crispy chilli, stir well.
2. Place bamboo clam into it to fry for awhile.
3. Add sauce & stir till it heat through, add thickening & serve.

Claypot Chicken Rice (Rice Cooker Method)

My dinner tonight was Claypot Chicken Rice but was cooked by rice cooker instead of using claypot...Yummy!

Here's my aunt recipe:(serve 2-3)
Ingredients:
450g Chicken (cut into bite size)
100g Salted fish (cut into small pcs & fried till crispy)
1 no Chinese sausage (sliced)
2 cup Uncooked rice
400ml Stock (refer to recipe: stock or used canned type)
1/2 tbsp ginger juice (use 25g ginger to extract juice)
10 nos Shallots (sliced & fried, set aside for garnishing)

Chicken seasoning:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp light sauce
1 tsp sesame oil
1 1/4 tbsp rice wine

Sauce for mixing the rice before serving:
2 tbsp premium dark sauce
1/2 tbsp light sauce
1/2 tsp sugar
60 ml stock
cornflour for thickening


Method:
1. Add ginger juice into seasoned chicken and microwave it for 3 mins till half cooked & drain juice to add into the rice. Notes: reduce stock amt accordingly if adding the chicken juice to the rice.
2. Warm up the sauce to melt the sugar, set aside.
3. Put rice & stock into the rice cooker to cook.
4. When the rice is almost half cooked, add in chinese sausage, salted fish & chicken.
5. Cover till the rice cooker indicates that it's cooked.
6. Serve it with the sauce & fried shallot oil.