Recipe: making salted egg

Posted by vivien | Recipe | Saturday 10 August 2019 4:42 pm
2,187 Total Views

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Here I am using chicken egg, which result is not good at all. I have tried using duck egg, and it is superb, egg yolk is nice sandy texture, with reddish old. I find putting in a dark cupboard for 23 days is enough. Don’t use chicken egg, mine after 23 days has mixed result, some just ok, some still like original chicken egg, i think it is due to duck egg being more porous, so chicken egg might take longer time to be salted etc…

Above, i fill one cup with cheap rice wine, can get from NSK, brand is “Fa Ta” gourmet cooking wine, around RM5 – 7 only. Soak each egg for around 3 minutes, then coat them in fine sea salt (must be fine one, as these are the most salty kind of salt :P) Put one cling wrap, then PUT MORE SALT AROUND the egg, before¬†wrapping them as tight as you can in cling wrap, then try one of the egg after 23 days.

Very easy, and no need to cook salt water, wait for them to cool down etc. Try it

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Recipe: Sweet Potato Balls

Posted by vivien | Recipe | Sunday 9 June 2019 7:53 pm
20,592 Total Views

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I love the famous sweet potato balls in Petaling street, after knowing they using white/yellow sweet potato, it is my to-do list

After my first try in 2012, this is my 2nd try to replicate the Petaling Street sweet potato balls, recipe improvised from Roti & Rice. My improvised ingredients are below:

450g sweet potato, weighed after cut into small cubes and steamed <looks white flesh when uncooked, but turn yellow once cooked kind of sweet potato>

100g rice flour

30g glutinuos rice flour

55g sugar

1 teaspoon baking powder

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The search for better sweet potato balls recipe continues…


 

Random food musings

Posted by vivien | Recipe | Thursday 6 June 2019 4:37 pm
21,280 Total Views

Bits and bops of recipe and food pictures taken from 2012 till 2017, which doesn’t made it to individual post, so i am lumping them all into this one post.

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Making one of my fav food, tapioca cake, yum~

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really strong coffee taste, not bad

Random_Food_Jan2017_3

cheese clearance ūüôā

Random_Food_Jan2017_4

Made shredded cheese, froze it, end up not using much, and threw them away at the end.

Random_Food_Jan2017_5

Freezing them

Random_Food_Jan2017_6

Dave’s in 1 Utama, err, so so

Random_Food_Jan2017_7

Dave’s Deli banana pudding, so so only

Random_Food_Jan2017_8

Laughing cow, so cheap, only RM4 in one of the middle eastern supermarket in Jalan TAR in KL

Random_Food_Jan2017_9

Also in the middle eastern supermarket, i think it is called Suria, cheap filo pastry, they use it for baklava

Random_Food_Jan2017_10

making pavlova

Random_Food_Jan2017_12

bolognaise, doesn’t look so good

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oh it is for shepherd pie, remembered it is so so only

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oh this is good, sourish chickpea etc salad

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egg curry er

Random_Food_Jan2017_16

beef balls

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homemade gui ling gao

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another instance of beef balls in Marzan’s simple tomato sauce

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ok…

Random_Food_Jan2017_20

making curry paste

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portioned for later

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curry chicken

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curry cockle

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marzan’s tomato sauce, butter, and flavored with onion halves, not bad

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Jamie Oliver’s chicken with milk, not liking this so much

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baked (chicken with milk)

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Dinner for 2, yum yum

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Dinner for 2, yum yum

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Yum yum

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yum~

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sardine pie, so so only

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brownie, i think so so only, i made better brownie since


 

Recipe: Granola

Posted by vivien | Recipe | Sunday 20 November 2016 9:53 pm
Tags:
67,248 Total Views

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Another time in making granola, recipe posted earlier: http://www.dishwithvivien.com/2015/09/recipe-granola/

Following online tip of how to get chunky bites of granola without using egg white. It is

  1. Blending about 1/3 of the oat into oat powder
  2. Cook the oil + sugar etc with a few tablespoon of water until sugar melt
  3. Mix all together and press the whole mixed granola into the pan before putting into oven for baking.
  4. Gently toss the pressed granola without “destroying” too much of the chunks while stirring it mid-way of baking.
  5. Make sure to use low heat and bake enough till the mixture is dry and crunchy!

Success, chunky sized granola bites achieved.


 

Recipe: Orange Chiffon

Posted by vivien | Recipe | Wednesday 24 August 2016 10:10 pm
Tags:
69,574 Total Views

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my scribbles of pandan & orange chiffon, ¬†8 and 9-inch recipes… if you can understand

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pandan chiffon, feels slightly too oily, oil left on hand after eating it.

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This orange chiffon however is a winner, it is a great recipe, adapted from KitchenTigress.

I have proportionate her recipe which is for 8-inch mold to fit my 9-inch mould, i multiply all ingredients by 1.2 times, and also reduced the oil slightly, as the pandan chiffon i made using her recipe turn out a bit oily, which i am not quite sure why (whether the fresh santan i used is too thick, ie too much coconut oil, or because i did not beat the egg-yolk/santan/corn oil mixture till mayonaise-stage), so i am just going to reduce the oil very slightly for this orange chiffon. I also reduced the sugar slightly, and the chiffon turn out fine.

9-inch orange chiffon recipe:

Egg yolk mixture:

72g egg yolk (around 4 yolk)

50g sugar (i have reduced sugar slightly and the chiffon turn out fine, original recipe is 60g, i think 50g is the lowest amount you can go, because i tried 45g at one time, and the chiffon is just a bit sourish from the orange, so i think 50g is the amount to go)

78g orange juice (freshly squeezed)

90g canola oil (don’t use palm oil which has a kinda smell, original is 96g)

18g orange zest (from 1.5 orange)

Sift together:

120g low protein flour

0.9 teaspoon baking powder

1/3 teaspoon salt

Egg white mixture:

216g egg white (from around 6 eggs)

small pinch of cream of tartar (less than 0.6 teaspoon)

60g sugar

Direction:

– Preheat oven to 180 Celcius

– Whisk egg yolk and sugar till thick, add orange juice slowly while whisking

– Add canola oil slowly while whisking, make sure to whisk till mayonaise-thick texture

РMix flour mixture in 3 additions

– Beat egg white with cream of tartar till slightly foamy. In LOW speed(so that air bubble will be fine and small), add sugar in 3 additions, and beat till the egg white won’t slide from the bowl when overturned.

– Fill mould, bang 3 times/use and cake tester to remove air bubble, then level top.

– Bake 15 minutes uncovered

– Cover with foil loosely and bake another 20 minutes

– Lastly, bake about 7 minutes(maximum 10 minutes) uncovered

– Flip over and cool the cake

This is a great recipe, do give it a try. Another 2 chiffon recipes below i tried making are also superb as well:

Banana Chiffon

Cream Cheese Chiffon

Recipe for Cream cheese chiffon, adapted from Cooking Pleasure

Egg Yolk Mixture (melt over hot water pan and stir to mix well. Set aside):
100 g cream cheese
40 g butter

Flour mixture (sift):
130 g cake flour
4 tbsp castor sugar
1/2 tsp salt
8 large egg yolks
100 ml milk
Place all the flour mixture in the mixing bowl. Make a well in the centre. Pour in all the liquid ingredients [egg yolks, melted cheese and milk]. Beat together until well combined and mixture is smooth. Set aside.
Egg White:
8 large egg white
small pinch of cream of tartar (less than 1/2 tsp)
6 tbsp caster sugar

РWhisk egg white + cream of tartar till frothy. Add in caster sugar gradually. Continue beating all the time until egg white mixture do not slide.
РFold in egg white mixture in 3 additions.
– Pour into 9″ chiffon pan and bake in preheated oven at 180C for 15 minutes. Cover and bake 20 more minutes. Last 5 minutes bake it uncovered
–¬†invert pan to cool cake


 

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