Taiwanese Cooking Class on 11th June 2016
Mother's Day Cooking Class on 14th May 2016
Nyonya Cuisine Cooking Class on 16th April 2016
Monday, 20 June 2016
Friday, 10 June 2016
Thermomix Oyster Mee Sua / Oh Ah Mee Sua / 蚵仔面线 / Mee Sua Tiram
Taiwan famous cuisine. I keep thinking of Shih Lin market now. The authentic Oyster Wheat Vermicelli is made with bonito flakes but it's too expensive to get a bag of 500g of bonito flakes for this, it's about RM85 for a bag I think, or if can get small packaging, it was about RM5 for 20g if you are lucky. That's for the broth cooking. I have tested a few times, this is the best. You may wanna reduce the black vinegar if you don't like too sourish. Add on chili oil would definitely give you the kick! If you are using red mee sua, the time may need to be more. Do adjust accordingly.
Edited (12th June 2016) for some confusion from yesterday's cooking class. The recipe provided is not mine, as that was from Taiwanese blog and I have edited to below's recipe for clearer instruction. As for questions on whether if we can replace oyster with something else, well, the sampling for everyone was without oyster, so for sure you can add on any toppings to your liking but that wouldn't be called Oyster Mee Sua, just Mee Sua soup :)
Below is my version of Oyster Mee Sua.
Ingredients:
2 stalks Spring Onion
20g Ginger
20g Fried Shallots
20g Bonito Flakes (optional)
1200g Hot Water
150g Oysters Meat (coat evenly with 2 tbsp Tapioca Starch)
2 tbsp Shallots Oil
200g Mee Sua (Wheat Vermicelli) - about 5-6 small bundles (any additional, need to adjust the rest of ingredients, otherwise not enough of soup)
3 tbsp* Tapioca Starch (mix with 80g Water)
20g-30g Black Vinegar
1/2-1 tsp White Pepper
Seasoning:
30g Soy Sauce
15g Dark Soy Sauce
1 tbsp Sugar
1 tsp Salt
1 tsp TM Chicken Stock
1/4 to 1/3 tsp Five Spice Powder (optional)
Garnish:
10g Fried Shallots
2 sprigs Coriander Leaves (chopped)
Method:
1. Put spring onion, ginger and fried shallots (and bonito flakes if using) into TM bowl. Chop [Turbo / 2 seconds] x 2
2. Add water and simmering basket into TM bowl and cook [12 minutes / 100°C / Speed 2]
3. Add starch coated oyster simmering basket and cook [40 seconds / 100°C / Speed 2.5]. Remove blanched oysters and set aside, cover with shallots oil.
4. Add mee sua (without simmering basket) and seasonings, continue cook [5 minutes / 100°C / Speed 2.5].
5. Add starch mix at final 2 minutes, black vinegar and pepper at final 1 minute.
6. Serve vermicelli into bowl, pour soup, top up with oysters and garnish. Serve hot.
材料:
2 条青葱
20g 姜
20g 炸葱
20g 柴鱼片(可选的)
1200g 水
150g 蚵仔 (均沾上2湯匙木薯粉)
2 湯匙 葱油
200g 面线
3湯匙* 木薯粉 (加80g水混合均勻)
20g-30g 乌醋
1/2-1茶匙 胡椒粉
调味料:
30g 酱油
1湯匙 黑酱油
1湯匙 糖
1茶匙 盐
1茶匙 TM 鸡精粉
1/4-1/3茶匙 五香粉 (可选的)
装饰:
10g 炸葱
2 条香菜 (切碎)
作法:
1. 将青葱, 姜和炸葱放入主锅，切 [Turbo / 2秒] x 2
2. 把水和网锅放入主锅煮 [12分钟 / 100°C / 速度2]
3. 将蚵仔沾木薯粉放入网锅煮 [40秒 / 100°C / 速度2.5]. 把蚵仔捞出后加葱油拌匀，备用。
4. 无网锅，放入红面线和调味料继续煮 [5分钟 / 100°C / 速度2.5]。
5. 在最后2分钟将调好的木薯粉水，最后1分钟加入乌醋和胡椒粉。
6. 面线装入碗中，放上蚵仔，依个人喜好加入香菜和炸葱。趁热食用。
For a view of how Thermomix can cook this easily, feel free to prepare the ingredients, gather a few friends, and we can play cooking together :) Call 0147327127 to catch up :)
Or check Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.
If you are like me, wondering where to get fresh oysters? I have been driving rounds in wet market, calling lots of frozen food place, was told fresh oysters only by sea. Finally found frozen oyster meat at Deep Sea Fishery Kingdom in Sunway. Check their website here... Deep Sea Fishery Kingdom.
Edited (12th June 2016) for some confusion from yesterday's cooking class. The recipe provided is not mine, as that was from Taiwanese blog and I have edited to below's recipe for clearer instruction. As for questions on whether if we can replace oyster with something else, well, the sampling for everyone was without oyster, so for sure you can add on any toppings to your liking but that wouldn't be called Oyster Mee Sua, just Mee Sua soup :)
Below is my version of Oyster Mee Sua.
Ingredients:
2 stalks Spring Onion
20g Ginger
20g Fried Shallots
20g Bonito Flakes (optional)
1200g Hot Water
150g Oysters Meat (coat evenly with 2 tbsp Tapioca Starch)
2 tbsp Shallots Oil
200g Mee Sua (Wheat Vermicelli) - about 5-6 small bundles (any additional, need to adjust the rest of ingredients, otherwise not enough of soup)
3 tbsp* Tapioca Starch (mix with 80g Water)
20g-30g Black Vinegar
1/2-1 tsp White Pepper
Seasoning:
30g Soy Sauce
15g Dark Soy Sauce
1 tbsp Sugar
1 tsp Salt
1 tsp TM Chicken Stock
1/4 to 1/3 tsp Five Spice Powder (optional)
Garnish:
10g Fried Shallots
2 sprigs Coriander Leaves (chopped)
Method:
1. Put spring onion, ginger and fried shallots (and bonito flakes if using) into TM bowl. Chop [Turbo / 2 seconds] x 2
2. Add water and simmering basket into TM bowl and cook [12 minutes / 100°C / Speed 2]
3. Add starch coated oyster simmering basket and cook [40 seconds / 100°C / Speed 2.5]. Remove blanched oysters and set aside, cover with shallots oil.
4. Add mee sua (without simmering basket) and seasonings, continue cook [5 minutes / 100°C / Speed 2.5].
5. Add starch mix at final 2 minutes, black vinegar and pepper at final 1 minute.
6. Serve vermicelli into bowl, pour soup, top up with oysters and garnish. Serve hot.
材料:
2 条青葱
20g 姜
20g 炸葱
20g 柴鱼片(可选的)
1200g 水
150g 蚵仔 (均沾上2湯匙木薯粉)
2 湯匙 葱油
200g 面线
3湯匙* 木薯粉 (加80g水混合均勻)
20g-30g 乌醋
1/2-1茶匙 胡椒粉
调味料:
30g 酱油
1湯匙 黑酱油
1湯匙 糖
1茶匙 盐
1茶匙 TM 鸡精粉
1/4-1/3茶匙 五香粉 (可选的)
装饰:
10g 炸葱
2 条香菜 (切碎)
作法:
1. 将青葱, 姜和炸葱放入主锅，切 [Turbo / 2秒] x 2
2. 把水和网锅放入主锅煮 [12分钟 / 100°C / 速度2]
3. 将蚵仔沾木薯粉放入网锅煮 [40秒 / 100°C / 速度2.5]. 把蚵仔捞出后加葱油拌匀，备用。
4. 无网锅，放入红面线和调味料继续煮 [5分钟 / 100°C / 速度2.5]。
5. 在最后2分钟将调好的木薯粉水，最后1分钟加入乌醋和胡椒粉。
6. 面线装入碗中，放上蚵仔，依个人喜好加入香菜和炸葱。趁热食用。
For a view of how Thermomix can cook this easily, feel free to prepare the ingredients, gather a few friends, and we can play cooking together :) Call 0147327127 to catch up :)
Or check Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.
If you are like me, wondering where to get fresh oysters? I have been driving rounds in wet market, calling lots of frozen food place, was told fresh oysters only by sea. Finally found frozen oyster meat at Deep Sea Fishery Kingdom in Sunway. Check their website here... Deep Sea Fishery Kingdom.
Saturday, 4 June 2016
Thermomix Mee Siam / Spicy Vermicelli / 暹罗炒米粉 (娘惹)
Recipe adapted from RasaMalaysia, thanks Bee ;)
Spice Paste:
4 dried red chilies (soaked & rinsed) - fresh one can be used too
5 shallots (peeled)
5 garlic (peeled)
40g taucheo (fermented yellow bean sauce)
80g cooking oil
Ingredients A:
1/2 tsp sugar
1 tsp Salt to taste
30g Soy Sauce
400g water
Ingredients B:
400g vermicelli (mee hoon) - start soak and rinse only when you start cooking
100g fish cakes (sliced)
200g bean sprouts
Garnish:
2 eggs (lightly beaten, seasoned with a pinch of salt)
2 stalks scallions (chopped into 1/2-inch length)
3-4 limes (cut into wedges)
1-2tbsp Fried shallots
1. Put Spice Paste Ingredients into TM bowl to chop.
将材料Spice Paste放入主锅切。
[MC / 15 secs / Speed 8-10] x2
2. Add in Ingredients A into TM bowl to cook.
加入材料A煮。
[MC / 5 mins / Varoma / Speed Reverse 0.5]
3. Add in Ingredients B, mee hoon first then fishcake and bean sprout to cook.
把米粉放进TM主锅，然后加入鱼饼和豆芽煮
[MC / 4 mins / Varoma / Speed Reverse Spoon ]
4. Garnish with fried shallot, fried eggs strips, spring onion and limes
装饰：炒香葱和吉子
See quick video here at YouTube
For a view of how Thermomix can cook Mee Siam easily, feel free to prepare the ingredients, gather a few friends, and we can play cooking together :) Call 0147327127 to catch up :)
Or check Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.
Spice Paste:
4 dried red chilies (soaked & rinsed) - fresh one can be used too
5 shallots (peeled)
5 garlic (peeled)
40g taucheo (fermented yellow bean sauce)
80g cooking oil
Ingredients A:
1/2 tsp sugar
1 tsp Salt to taste
30g Soy Sauce
400g water
Ingredients B:
400g vermicelli (mee hoon) - start soak and rinse only when you start cooking
100g fish cakes (sliced)
200g bean sprouts
Garnish:
2 eggs (lightly beaten, seasoned with a pinch of salt)
2 stalks scallions (chopped into 1/2-inch length)
3-4 limes (cut into wedges)
1-2tbsp Fried shallots
1. Put Spice Paste Ingredients into TM bowl to chop.
将材料Spice Paste放入主锅切。
[MC / 15 secs / Speed 8-10] x2
2. Add in Ingredients A into TM bowl to cook.
加入材料A煮。
[MC / 5 mins / Varoma / Speed Reverse 0.5]
3. Add in Ingredients B, mee hoon first then fishcake and bean sprout to cook.
把米粉放进TM主锅，然后加入鱼饼和豆芽煮
[MC / 4 mins / Varoma / Speed Reverse Spoon ]
4. Garnish with fried shallot, fried eggs strips, spring onion and limes
装饰：炒香葱和吉子
See quick video here at YouTube
Or check Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.
Thursday, 2 June 2016
Thermomix White Sandwich Bread - tangzhong water roux method
Water Roux Tangzhong bread, soft and fluffy.
(recipe adapted from journalofafrenchfoodie.com)
Ingredients
Tangzhong:
15g bread flour
45g water
40g milk
Dough:
Ingredients A:
**tangzhong (let it cool down to 37'C)
40g sugar
1 egg (~50g)
110g fresh milk
1tsp dried instant yeast
Ingredients B:
350g high protein flour (bread flour)
1.5 tsp salt
Ingredients C:
30g butter
Thermomix method:
1. Prepare Tangzhong. Place water, milk and flour into TM bowl and cook 3 minutes / 70°C / Speed 3. Once done, spin 10 seconds /Speed 6. Open lid, remove from Thermomix housing and let cool for about 10 minutes. (I expedite by wiping side of bowl with tap water...)
2. Add ingredients A and mix 1 minute 30 seconds / 37°C / Speed 3.
3. Add in ingredients B and knead 6 minutes at Dough mode (Knead/ Dough / Wheat button)
*TM5 - press bottom 3rd button which shows a small box, choose dough, turn dial knob to start.
*TM31 - turn dial to lid locked position and press 'Wheat button on second right)
3. Add in ingredients C and continue to knead another 3 minutes.
Remove dough with the spatula and cover with ThermoMat or any baking mat. Or in any oiled bowl cover with tea cloth or cling wrap/ cling film until doubled in size, sometimes even in enclosed plastic container or in bread loaf tin ;) (about 30 minutes to 1 hour)
4. Punch down and shape to your preferred loaf or rolls.
5. Leave to rest for another 20-30 minutes.
6. Preheat oven at 150°C for 10 minutes. Bake bread for 50 minutes or till baked (each oven's temperature differs). My small rolls were baked at 40 minutes, bread loaf was 55 minutes.
See quick video:
https://youtu.be/sj4qbR9luRc
For a view of how Thermomix can cook this easily, feel free to prepare the ingredients, gather a few friends, and we can play cooking together :) Call 0147327127 to catch up :)
Or check Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.
(recipe adapted from journalofafrenchfoodie.com)
Ingredients
Tangzhong:
15g bread flour
45g water
40g milk
Dough:
Ingredients A:
**tangzhong (let it cool down to 37'C)
40g sugar
1 egg (~50g)
110g fresh milk
1tsp dried instant yeast
Ingredients B:
350g high protein flour (bread flour)
1.5 tsp salt
Ingredients C:
30g butter
Thermomix method:
1. Prepare Tangzhong. Place water, milk and flour into TM bowl and cook 3 minutes / 70°C / Speed 3. Once done, spin 10 seconds /Speed 6. Open lid, remove from Thermomix housing and let cool for about 10 minutes. (I expedite by wiping side of bowl with tap water...)
3. Add in ingredients B and knead 6 minutes at Dough mode (Knead/ Dough / Wheat button)
*TM5 - press bottom 3rd button which shows a small box, choose dough, turn dial knob to start.
*TM31 - turn dial to lid locked position and press 'Wheat button on second right)
3. Add in ingredients C and continue to knead another 3 minutes.
Remove dough with the spatula and cover with ThermoMat or any baking mat. Or in any oiled bowl cover with tea cloth or cling wrap/ cling film until doubled in size, sometimes even in enclosed plastic container or in bread loaf tin ;) (about 30 minutes to 1 hour)
4. Punch down and shape to your preferred loaf or rolls.
5. Leave to rest for another 20-30 minutes.
6. Preheat oven at 150°C for 10 minutes. Bake bread for 50 minutes or till baked (each oven's temperature differs). My small rolls were baked at 40 minutes, bread loaf was 55 minutes.
See quick video:
https://youtu.be/sj4qbR9luRc
For a view of how Thermomix can cook this easily, feel free to prepare the ingredients, gather a few friends, and we can play cooking together :) Call 0147327127 to catch up :)
Or check Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.