Friday, 15 June 2012

Vegetarian Curry Bun

Vegetarian Curry Bun

Curry Paste:
12 dried chilli (soaked with hot water)
12 shallots
5 buah keras
2 stalks lemongrass
1 garlic
10g belacan
5g tumeric
100g cooking oil

1) Put all curry paste ingredient in TM bowl, 20secs/Sp 10

2) Scrap down the paste from the lid and side of bowl.

3) Cook at 20mins/V/Sp 1

4) Scooped half of the curry paste out

While waiting the curry paste to be ready, prepared the vegetarian filling

6 pieces of potatoes (cubed) - boiled at 10mins with 1tsp of salt (about 2-3 cups of water)

1/2 big carrot
2 red onions

1) Add carrot and onions in TM bowl, turbo twice at 1sec each then 10secs/Sp 4
2) Scrap down from lid and side of bowl.
3) Cook at 10mins/V/Sp spoon
4) At remaining 5mins add drained cooked potatoes and salt, soy sauce, dark soy sauce to taste

Filling is done.

For bun: (Sponge dough method) - thanks kimmy-cookingpleasure for your recipe, really easy to follow... errr... I didn't use the recipe below as I didn't add egg. Forgotten which one of her sponge dough method already... But this should be good I guess

Step 1 - Ingredients:

2 tsp instant yeast
160ml  water
230g bread flour

Mix yeast with water in TM bowl, 30secs/37°C/Sp 3 then add in flour.  Knead to form a smooth dough at 2mins/knead
Leave to proof  for 1-1 1/2 hours or double in size. (I only waited 1 hour)

Step 2 - Ingredients:
60g sugar
1/4 tsp salt
1/2 tsp yeast
1 small egg
25g water
100g bread flour
30g butter

Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead 30secs/Sp 4 to combine.  Continue to knead at 2mins/Knead until dough is soft and smooth.  Add in butter, continue to knead until dough is soft and elastic or window pane stage at 2mins/Knead.
Shape dough into a ball.  Cover and leave to proof for 15 minutes.
Punch down and divide into 60gm per portion or  into any portions required. (I made it to 14 portions)
Shape dough into any shapes with fillings.  Leave to rise for 30-45 minutes or until double in size.  (didn't wait though, lazy me, will wait next time round)
Brush with egg/milk glaze.
Baked in preheated oven at 190 degrees for 12-15 minutes.

My niece insisted to help :)

Didn't use any of those molds though.. use only for one last one with the 'heart' shape as requested, without filling.

Uh oh... unsure if it's because I didn't wait up for another 30-40mins for it to rise or was it that we rolled the dough too thin..

It's still yummy though. My youngest nephew came home from nursery and had 2 before dinner and kept thanking me. Meanwhile my brother told me I can start open shop already :)

Will definitely try again. I've only used half the fillings. Need to make double dough to use up all the filling.

Monday, 4 June 2012

Red Bean Paste

Red Bean Paste

300g Red Bean (soaked for 8 hours) - I didn't and cooked longer :P
150g Sugar
650g Water
40g Oil (I used Extra Virgin Olive Oil, but kind of quite strong taste of it)


1) Cook Red Bean and Water for 30mins (I added 15mins as I didn't pre-soak the beans)/ 100°C/ Spd 2.
Add sugar at remaining of 5mins.

2) Leave for 1 hour (again, I didn't wait :P)

3) Add oil and cook for another 30mins / 100°C/ Spd 2.

4) After cooking, I pulverised it (Spd 8) and cook for another 2mins, adding about a pinch or lesser of salt, as I think it as quite sweet

See first picture. It looks as though we have cleaned up the TM bowl, but with a quick spin to Spd 7-10 for 2secs, you can see on 2nd picture that there is still some paste stuck underneath the blade. I repeated twice. All clean, less wastage :)

Red Bean Paste done! Easy easy job, no tired arms busy stirring over super hot wok and risk of burning the paste. I guess the olden days, they don't add salt into the paste as they'll probably added it naturally... their sweat! Sorry for that kind of imagination.. Yewwww...

With Thermomix, less worries :)

Saturday, 2 June 2012

Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

Thermomix Char Kuey Teow (炒粿條/ Penang Fried Flat Noodles/ Kway Tiow Goreng)

Feel like having Char Kuey Teow today....

Went Tesco to get ingredients for Curry Kapitan and couldn't help it seeing bean sprouts and thought of Char Kuey Teow, so got myself a packet of Kuey Teow too.

I've cooked at least thrice before with my Thermomix but this time I did not refer to any recipe and worse, I do not have any shrimps in freezer! Oh well, I just give it a go with whatever I have, it turned out not bad :)

Tried to trace back, I got this from Rasa Malaysia's recipe, thanks Bee  :)
Ingredients: (recipe for 2-3 persons)
Chili Paste:~30 pieces deseeded dried red chilies (soak in water)2 fresh red chilies (deseeded)3 small shallots (peeled and sliced)15g oilA pinch of salt
Sauce (mix and blend well):3 tablespoons soy sauce1 tablespoon dark soy sauce1 teaspoon salt1 tablespoon sugar1/2 teaspoon fish sauceScant 1/2 teaspoon salt2 dashes white pepper powder
Other Ingredients:3 cloves garlic10g cooking oil12 deshelled prawns (submerge in ice cold water plus 2 tablespoons sugar for 30minutes)2 Chinese sausages (sliced diagonally - optional) A bunch of fresh bean sprouts (rinsed with cold water and drained)
500-600g (1 packet) fresh flat rice noodles (soaked & loosen *assure no clumps) 500g bloody cockles (extract the cockles by opening its shell)A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)

*Tips: please make sure your kuey teow is for frying not for soup (there are two types, the soup type is really soft ones and that can cause disaster.. i.e. your CKT will ended up like a starchy kueh.

1) Put in all Chili Paste ingredients into TM bowl and set 10secs/ Speed 7-10, scrapped down and set time 10mins/ Speed *spoon*
2) Dish out 3/4 of the cooked Chili Paste (if kids can't have it spicy, then clean out all).
3) Add in 3 cloves of garlic (skin off), 6secs/ Spd 5. Add another 10 g of cooking oil, 2mins/ V/ Spd *spoon*

4) Add prawns and sausages, 3mins/ V/ Rev spoon, add in bean sprouts at remaining 2mins

5) While waiting, mix sauce evenly to flat noodle
6) Add in noodles with sauce into bowl after beep, set 5mins/ V/ Rev spoon, (if using cockles, add in at remaining 2mins) add in chives at the remaining 1min


Here's mine without any meat.. vege version, still taste good :)