Buckwheat Bread with Pear and Hazelnut

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Ingredients

100 g Buckwheat groats 100 ml Water, boiling 200 g Pear, peeled, cored and diced 50 g Candied ginger, diced 50 g Soft dried dates, diced 20 g Fresh yeast 300 ml Lukewarm water 50 g Maple syrup 100 g Buckwheat flour 350 g Bread flour 100 g Hazelnuts 10 g Salt Method

1. Soak buckwheat groats in the boiling water for 2 hours until all the water has been absorbed. Peel, core and dice the pear. Dice the candied ginger and dried dates. Dissolve the yeast in lukewarm water in the mixing bowl of your stand mixer.
2. Add in maple syrup, soaked buckwheat groats, flours, hazelnuts, and salt. Mix first at slow speed for 4 minutes, then increase the speed and mix for a further 4 minutes. Fold in diced pear, candied ginger, and soft dates. The dough is rather sticky.
3. Turn it onto a floured work surface and dust the dough with a little flour. Cover with a kitchen towel and rest for 30 minutes at the room temperature. Fold and shape the dough into a round every 10 minutes.
4. Grease a loaf pan or line with parchment paper. Place the dough into the pan and rest for another 30 minutes. Meanwhile preheat the oven to 210C/410F with a roasting tray filled with water at the bottom of the oven. Bake the bread in the middle rack of hot oven for 45-50 minutes.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

 

 

 

http://angiesrecipes.blogspot.sg/2013/01/buckwheat-bread-with-pear-and-hazelnut.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+AngiesRecipes+(Recipes+Posts+by+Angie)

 

 

 

Garoupa with Fermented Black Bean

Ingredients:

• 300g Fish Fillet (I use Grouper here)
• 2 tablespoon Shredded Ginger
• 1 1/2 tablespoon Black Bean Paste (Please refer below)
  
• 1/2 tablespoon Oil

Black Bean Paste:

• 100g Chopped Fermented Black Beans
• 1 teaspoon Chopped Dried Tangerine Peel
• 1 tablespoon Chopped Garlic
• 1/2 tablespoon Sugar
• 1 tablespoon Oil

How to do it:

1. Heat oil in wok.
2. Add all ingredients except sugar and stir fry till fragrant.
3. Add sugar and stir fry further till ingredients well mixed and fragrant.
   
4. Dish and set aside.
5. Arrange ginger on a plate.
6. Place fish on top.
7. Spread black bean paste over fish.
8. Steam for 10 minutes or till cooked.
9. Sprinkle spring onions and chilli on fish.
10. Pour hot oil over fish.
11. Serve immediately.

Note:

• Salt is not included as fermented black bean is already salty.
• Add the fermented black bean paste according to your taste.

 

 

http://wokkingmum.blogspot.sg/2009/09/groupa-with-fermented-black-bean.html

 

 

Oven Grilled Ebi Mentaiyaki 明太子焗大虾

Ingredients:

• 4 large Prawn
• 1 slice Cheese, cut into 4 strips
• 3-4 tablespoon Ebiko or Tobiko
• 4-5 tablespoon Japanese Mayonnaise
• Additional Mayonnaise for toppings (optional)

How to do it:

1. Prepare prawns by cut the back of the shells with scissor.
2. Slit and half the prawns taking care not to cut thru the bottom of the shells.
3. Wash, clean and remove the intestinal tact at this moment.
4. Gently but firmly press open the shells to each side so it's flat.
5. Pat dry and set aside.
6. Mix mayonnaise with ebiko together.
7. Place prawns in baking dish.
8. Top each prawn with a piece of cheese each.
9. Cover and spread with Mayonnaise mixture.
10. Grill in preheated oven at 220C for 5 minutes.
11. Remove and top with more mayonnaise if you like and grill for another 5 minutes or till mayonnaise mixture starts to bubble.
12. Removeand serve immediately.

Note:

• The amount of mayonnaise used depends on the size of prawns.
• Do not add seasoning as the mayo, cheese and ebiko already give the seasoning it needs.
• The amount of time needed to for baking depends on the size of the prawn . Shorter time for smaller prawns. It should be done when you see the mayo toppings bubbling gently.

 

 

http://wokkingmum.blogspot.sg/2012/07/oven-grill-ebi-mentaiyaki.html

 

 

 

Seaweed in Pork Roll 紫菜猪肉卷

Ingredients:

• 10 slices Shabu Shabu Pork Slices
• 10 slices Japanese Nori (seaweed)
• 1-2 pinch Salt
• a dash Garlic Powder
• a dash Ground Black Pepper (optional)
• 1 Egg, beaten
• Cornflour for dusting
• Panko or Breadcrumbs for coating

How to do it:

1. Dab pork slices dry and season with salt, pepper and garlic powder.
2. Place a slice of seaweed on top.
3. Start rolling from one end till completely rolled up.
4. Dust with cornflour, dip in beaten egg and coat with panko.
5. Deep fry till golden brown.
6. Drain on paper towel.
7. Serve with your favourite dipping sauce.

http://wokkingmum.blogspot.sg/2013/01/seaweed-in-pork-roll.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+wokkingmum+(Let's+get+Wokking!)
 

 

All Spice Parmesan Mini Twist

 

This recipe is adapted from Kay’s Dutch Girl Cooking: Parmesan Twist recipe. I tweaked a little and add in my choice of favorite ingredient.



In a bowl add 1 teaspoon ground all spice, 2 tablespoons parmesan & 1/2 teaspoon dried thyme. Then simply mix them.


In another bowl, crack an egg and add 1 teaspoon whole grain mustard. Mix them well until combine.


Grab a brush and apply parmesan+mustard onto the sheets of puff pastry.


Sprinkle parmesan & your combo spice/herb choices onto the pastry sheet.




Next slice the pastry sheet to about 2cm strips.




Now for some twisting exercise. Hold 2 end of the strip and twist twice.
The pastry sheet I used is small in size thus the name mini twist.


Bake in the oven in 180^OC for 12-15minutes.


Serves 1.

All Spice Parmesan Mini Twist
3 sheet puff pastry
1 teaspoon ground all spice
2 tablespoons Parmesan
1/2 teaspoon thyme
1 egg
1 teaspoon whole grain mustard
Method:
1. Add ground all spice, parmesan & thyme in a bowl. Simply mix them.
2. Combine 1 egg & whole grain mustard in another bowl.
3. Apply egg & mustard on sheets of pastry.
4. Sprinkle parmesan & spice/herb onto the sheet.
5. Slice into 2cm strips.
6. Hold 2 end of the strip and twist twice.
7. Bake in the oven in 180^OC for 12-15minutes.

http://messywitchen.com/recipe/quick-easy/all-spice-parmesan-mini-twist/


 

Kimchi Gyoza [Not So Korean]

 

 

Ingredients (makes 12 pcs):

12 pcs Dumpling Wrapper

 

Filling;100gm minced pork
1 tsp finely chopped ginger
1 tsp oyster sauce
¼ tsp garlic powder or finely chopped garlic
1 tsp sesame oil
1 tsp mirin (optional)
¼ tsp salt or to taste
¼ tsp ground white pepper
½ tbsp corn flour
½ cup finely chopped kimchi

Methods:

1. Filling: Bring together all ingredients except kimchi in a medium mixing bowl, mix well and marinate for 10-15 minutes.
2. Squeeze out all liquid in kimchi and chop finely, add in (1) and mix well.
3. Assemble: Place one tablespoonful of filling in the middle of each wrapper. Wet the edges of the dumpling with water in necessary. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.
4. Cook: Heat oil in a medium size non-stick frying pan, arrange dumplings in the pan. Pour in hot water and cover the pan immediately. Dumplings will be cooked by hot steam. Listen to the sizzling sound, once the sizzling sound goes off remove the cover. Let it cook further for 1-2 minutes. Flip dumplings over, pan-fry the other side until lightly browned.
5. Serve warm with dumpling vinegar and finely shredded ginger.

 

 

http://mykitch3n.blogspot.sg/2010/08/kimchi-gyoza-not-so-korean.html

 

 

 

 

 

Cornflake Cookies

Ingredients (makes 90 pieces):100 g butter
80 g caster sugar
1 no. egg
½ tsp vanilla essence
130 g cake flour
20 g custard powder
20 g rice flour
30 g Oatmeal, grounded
50 g ground almond
60 g Cornflakes (original flavour), crushed briefly

Methods:

1. Sift together all flours then mix in custard powder, oat and ground almond. Set aside.
2. In a separate mixing bowl, cream together butter and sugar till creamy.
3. Add in vanilla and egg in three batches, continue to cream till fluffy.
4. Add in flour mixture bit by bit till soft dough is formed.
5. To make cookie, scoop about a teaspoon of dough and flatten it slightly with fingers. Drop dough in the bowl containing cornflakes and press gently so that cornflakes will stick on the dough.
6. Use fingertips to shape the dough into a small ball then put in a paper case.
7. Bake cookies in preheated oven at 160°C for 15-20 minutes.
8. Cool completely before storing in an airtight container.

 

 http://mykitch3n.blogspot.sg/2011/01/cornflakes-cookie-cny-bakes-2011-part.html

 

 

 

Seaweed Cookies

Ingredients (makes 1 small container):125 g Unsalted Butter, soften
50 g Icing Sugar
Pinch of salt
1 Whole Egg, beaten
2 tbsp Mayonnaise (Japanese brand)
90 g Cake Flour
10 g Corn Flour
¼ tsp Baking Powder
2 tbsp Seaweed Powder

Methods:

1. Combine butter, icing sugar and salt in a mixing bowl. Beat mixture till fluffy and creamy. Stir in mayonnaise and mix well.
2. Add in egg in batches and mix well after each addition.
3. Add in seaweed (reserve some for topping), sift in flours and baking powder. Mix till just combined.
4. Transfer batter/soft dough into a pastry bag and squeeze onto a baking tray lined with baking paper.
5. Sprinkle some seaweed powder over the surface.
6. Bake in preheated oven at 150°C for 15 to 20 minutes.
7. Cool completely before storing in a airtight container.

 

http://mykitch3n.blogspot.sg/2011/01/seaweed-cookies-cny-bakes-2011-part-iii.html

 

 

 

Chocolate Chili Cookies

Beat cold butter, icing sugar and salt until salt dissolves.

Next add vanilla essence and sifted dry ingredients (cocoa powder, rice flour, plain flour, bicarbonate of soda, chili powder) and beat until combine.

Adjust the level of spiciness by adding or reducing the chili powder quantity.

Place dough in a bowl, cover with cling wrap and chill for 20 minutes.

After 20 minutes, roll dough into ball about 1.5cm diameter.

Dust fork with flour so that the dough will not stick with the fork.


Flatten ball with fork (apply light pressure to it).



Bake at 175^oC for 10 minutes. Tsk this is the best shape for the cookie I’ve come up with coz the dough’s texture is sort of like icing. If you make intricate shape it will melt during baking. Also make sure to store these cookies in air-tight container.


Chocolate Chili Cookies
Adapted from Debbie Teoh (Flavors magazine 2011)
Yields about 110 pieces.

Ingredients:
200g cold butter, cut into cubes
100g icing sugar, sifted
1/8 teaspoon salt
1 teaspoon vanilla essence
25g cocoa powder, sifted
40g rice flour, sifted
120g plain flour, sifted
1/4 teaspoon bicarbonate of soda, sifted
3 tablespoons chilli powder

Method:
1. Preheat oven to 175^oC. Grease baking trays or line trays with baking paper/silicone mat.
2. With an electric beater fitted with the paddle attachment, beat cold butter, icing sugar and salt until salt dissolves.
3. Beat in vanilla essence and the sifted dry ingredients until mixture binds together.
4. Place in a bowl, cover and chill for 20 minutes.
5. Divide dough into balls about 1.5cm diameter in size and flatten with a fork which has been dusted with flour each time (or else it will stick).
6. Arrange on baking trays and bake for 10 minutes until firm. Cool on a wire rack and store in an airtight container.


http://messywitchen.com/recipe/cookies/chinese-new-year-chocolate-chili-cookies/




 

Chinese New Year Cookies: Green Pea Cookies

Green pea dough.

Following the recipe, mine was a little dry so I added another 15ml oil.

Shape dough into little balls.

Using a chopsticks, make a small mark in the middle.

Brush with egg wash for a lightly browned tops. Ready to bake.

20 minutes in 180^oC temperature came out perfect. Make exactly 75 pieces.

Looking for melt-in-the-mouth green pea cookies? This is it.
Afraid the cracks not! That’s one of the characteristics of green pea cookies (same with peanut cookies).

If you have peanut oil use it for this cookies as the oil will make the cookie smoother.
I expected crazily filled green pea aroma in my kitchen but nah. It was just minimal.
Taste good, not too sweet. Gotta say it ain’t my favorite though.

Green Pea Cookies
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2009)
Yields 75 pieces.

Ingredients
160ml peanut oil (I added 15ml more as it was too dry; I had to used corn oil unfortunately)
1/4 teaspoon fine salt
110g icing sugar, sifted
250g plain flour, sifted
250g fried green peas, shelled and finely ground (I used ready-ground green peas from baking shop)
1 egg yolk, beaten lightly, for egg wash (optional)

Method:
1. Combine oil, salt and icing sugar in the bowl of an electric mixer. Mix on low speed to dissolve the salt.
2. Add flour and ground green peas in batches. Mix lightly with paddle attachment to form a soft, pliable dough. (Half way through, the dough is too dry for the mixer, so I resorted to a hand paddle and later my hand)
3. Preheat oven to 180^oC.
4. Shape dough into little ball about the size of marbles. Place on baking pans and brush with egg wash (optional).
5. Bake for 20 minutes. Remove from oven and cool completely before storing in airtight containers.


http://messywitchen.com/recipe/cookies/chinese-new-year-green-pea-cookies/


 

Green Pea Cookies

 

Ingredients:
260g Green pea powder
160g Icing sugar
1/2 tsp Salt
340g Self-raising flour
200m Vegetable oil (I used peanut oil)
1 egg yolk + 1/2 tsp water for glazing


     Method:

 

• Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands.
• Let dough rest for 15 minutes, covered.
• Roll dough into small balls (about 10-12g each) and arrange them on a parchment lined baking tray. Apply egg glaze.
• Bake in a preheated oven at 180 degrees C for 15 minutes.
• Allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container. 

http://www.anncoojournal.com/2013/01/green-pea-cookies.html


 

Oven Grilled Winglet with Fermented Beancurd 腐乳烤鸡翼

 

Ingredients:

• 8 Chicken Winglets or other parts
• 3 tablespoon of sauce from Fermented Beancurd
• 1 piece of Fermented Beancurd
• 1 tablespoon Sugar

How to do it:

1. Smashed fermented beancurd and mix with the sauce.
2. Add in the sugar and mix well.
3. Marinate winglet with the mixture for at least an hour.
   Grill in the oven at 220C for 25 minutes.
4. Serve give lime if you like.

Note:
If you want a more intense flavour, bring reserve to a simmer and use that to bast the winglet inbetween grilling.
 

http://wokkingmum.blogspot.sg/2012/07/oven-grilled-winglet-with-fermented.html



 

Golden Sand Prawn 金沙虾球

Ingredients:

• 10 Large Prawns, shelled and devein
• 2 Salted Egg Yolk
• 1 stem Curry Leaves
• 1 tablespoon Butter
• 2 tablespoon Evaporated Milk
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar

Marinade:

• 1 teaspoon Oyster Sauce
• 1/2 teaspoon Sugar
• 1/2 teaspoon Sesame Seed Oil
• 3 tablespoon Corn Flour
• 1 Egg
• a dash of pepper

How to do it:

1. Marinate the prawns for 10 minutes.
2. Shallow fry the prawn till 80% cooked.
3. Drain well and set aside .
4. Meanwhile, steam the salted egg yolks for 10 minutes or till just done.
5. Smash cooked yolks.
6. Melt butter and add in curry leaves and fried till fragrant.
7. Add in salted yolks and evaporated milk and prawns.
8. Toss well quickly.
9. Add salt and sugar.
10. Stir till well combined.
11. Dish and serve immediately.

 

http://wokkingmum.blogspot.sg/2012/02/golden-sand-prawn.html



 

Egg, Ham and Cheese in Pandan Crepe 三色香兰卷

Ingredients:

• 100g Plain flour, shifted
• 3 Eggs
• 150ml Water
• 2-3 Ham, sliced in strips
• 1-2 slice Cheese, cut into strips
• 1/2 teaspoon Pandan Paste
• a pinch of Salt
• 1/2 teaspoon Sugar

How to do it:

1. Stir in water to flour slowly.
2. Add in 1 egg.
3. Add pandan paste to make the batter green.
4. Add in the salt and sugar.
5. Beat egg and set aside
6. Using a non-stick pan, pour in some pandan batter.
7. Let the batter spread into a thin crepe.
8. Turn it over and remove when both sides are cooked.
9. Using the same pan, slowly pour in 1/2 of the beaten egg.
10. Let the egg mixture spread into a thin egg crepe.
11. Turn it over and remove when both sides are cooked.
12. Place the egg on the cooked pandan crepe.
13. Put cheese and ham strips on one side and roll both egg and pancake together.
14. Cut into smaller pieces, hold with food picks and serve.

Note:

• The pandan batter makes about 4 crepes.
• You might need 2-3 eggs, depending on the size of your eggs, to make the same number of egg crepes.

http://wokkingmum.blogspot.sg/2012/02/egg-ham-and-cheese-in-pandan-crepe.html
 

 

Seasoned Top Shell 凉拌海螺片

 

Ingredients:

• 6 pieces Top Shell, sliced
• 1 red Chilli or Chilli Padi, sliced
• 2 Shallot, sliced
• 1 sprig Coriander, chopped
• 2 leaves Lettuce, sliced

Seasonings:

• Juice of 3 Calamansi
• a dash of Ground Black Pepper
• 1/2 teaspoon Worcestershire Sauce
• 1/2 - 1 teaspoon Sugar
• 1/2 teaspoon Sesame Seed Oil or Olive Oil

How to do it:

1. Place sliced lettuce in a dish and set aside.
2. Mix seasonings well.
3. Add in the sliced top shell and the rest of the ingredients.
4. Toss well.
5. Place the seasoned top shell on the lettuce and serve.

 

http://wokkingmum.blogspot.sg/2012/02/seasoned-topshell.html




 

Root Beer Chocolate Chunks Chocolate Cake

 

Ingredients for Root Beer Chocolate Chip Chocolate Cake: ( 10cup bundt pan)

225g all purpose flour
110g light brown sugar
100g caster sugar
90g unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 cup Root Beer / coke
1 tsp pure vanilla extract
100g chopped dark chocolate (60% cocoa)

Method:

• Preheat the oven to 180C. Grease the inside of a 9" round springform pan or a 10 cup bundt pan.
• Whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Whisk together the eggs, sour cream, oil, Root Beer and vanilla extract in another separate bowl.
• Stir the root bear mixture into the flour mixture until just combined. Do not over mix.
• Pour the batter into the prepared pan. Bake until tester comes out clean, about 45 to 50 minutes.
• Let cool completely before unmoulding and store uneaten cake in a air tight containers @ room temperature up to 3 days.

http://honeybeesweets88.blogspot.sg/2011/01/root-beer-chocolate-chunks-chocolate.html