Savory yam and pumpkin kueh

Ingredient A
400g pumpkin
3 tbsp oil
1 tsp chopped garlic
1tbsp chopped shallots
3 tbsp dried prawns, soaked n chopped
100g minced meat
300g yam, cut into thick strips
100ml water

Ingredient B
300g rice flour
5 tbsp tapioca flour
650ml water

Seasoning
1 tsp salt
1 tbsp fish sauce
1/2 tbsp pepper
1 tsp five spice powder

Methods
1) steam pumpkin with high heat until cooked.Remove and scoop out the flesh.

2) heat up oil,saute chopped garlic and shallots until fragrant. Add in dried prawns and stir-fry until aromatic.

3) Add in minced meat and stir-fry until dry. Add in yam, seasoning,water and cook for 3 minutes. Add in pumpkin and B mixture. Cook at low heat,stirring constantly until the mixture has thickened . Remove from heat and pour into a 8'' square tin.

4)Steam at high heat for 45 minutes or 1hour . Remove and leave to cool. Cut into pieces,sprinkle spring onion,red chilli and fried shallots on top. Serve.

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Sweet Buns

Ingredient

• 300 g Bread flour
• 300 g Cake flour
• 10 g Active dry yeast
• 6 g Salt
• 250 g Milk
• 2 pcs Eggs
• 120 g Sugar, fine
• 100 g Butter

Methods

1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
   
2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in bulk.
   
3. Take out the dough and press out the gas produced during the proof. Let rest for about 15 minutes. Roll out the dough to a thickness of 2cm. Divide the dough into small pieces with a round cookie cutter. Try to divide the dough as even as possible, so that the bread won't come out some part burnt while other part are not even cooked.
   
4. Arrange them in two 10 inch pie pans. Brush the top with whole egg mixture and rest for about 15 minutes.
   
5. Preheat an oven to 180C/350F. Bake for about 10-12 minutes. If desired, dip the bread with maple syrup, condensed milk, or chocolate sauce, or simply just with milk.

Wanted to try this. Taking recipe from http://schneiderchen.de/323Coin-Bread.html

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Avocado Icecream

Avocado Ice cream by Alton Brown

3 medium Avocado
1 tablespoon freshly squeezed lemon juice

1 1/2 cup of milk
1/2 sugar
1/2 cream


Method

1) Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree.
2)Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine.
3) Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
4) Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

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Pão de Queijo / Brazilian Cheese Bread

Ingredients

1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (66 grams) grated cheese
1 teaspoon of salt (or more to taste)

Special equipment recommended:

One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top

Method

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.


2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

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Zebranana mini cake

Ingredient
2 large eggs
2 bananas - mashed
125g castar sugar
125ml milk, at room temperature
125ml vegetable oil
1/3 teaspoon vanilla essense
150g plain flour, shifted (scoop out one 1tbsp from it & put aside) 1/2 tbsp baking powder
1tbsp dark cocoa powder



Steps:
1. Combine flour & baking powder in one bowl.
2. Combine egg & sugar in another bowl & beat until colour turns light & creamy.
3. Add in milk, oil & vanilla essense and mix well.
4. Add in the flour mixture into wet mixture.
5. Divide the mixture into 2 equal portions.
6. Keep one portion plain, add in the remaining 1 tbsp of flour & mashed banana & mix well.
7. Add cocoa powder into another and mix well.

Creating the Zebra strip
Scoop 1 spoon of plain batter into the middle of the cupcake, then add another spoon of cocoa batter onto the center of the plain batter. Keep repeating the same process until the batter reached 3/4 of the cup.

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Shepherd's Pie

I wanted to made shepherd's pie as I am going to have this dish for a special occassion so I better master it 1st.

Understand that the main ingredient for the pie is beef or mutton but that is not the kind of meat that my family will usually take so I need to change it to chicken and vegetable to go with it.

Looking ard for some good recipe to work on.

http://www.taste.com.au/recipes/2335/classic+shepherds+pie
http://simplyrecipes.com/recipes/easy_shepherds_pie/
http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe2/index.html

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Soft and gooey brownie

After looking around for a good brownie.
I decided to try Jamie Oliver gooey brownie for this year xmas. However I only added 50g of walnut into my brownie.

It is ok to follow Jamie recipe as for me I reduce the sugar to 300g using dark brown sugar instead of caster white sugar. I increase the flour to 80g as I dun want the brownie to be too gooey.

http://www.jamieoliver.com/recipes/chocolate-recipes/bloomin-brilliant-brownies
Ingredient
• 250g unsalted butter
• 100g dark chocolate (70% cocoa solids)
• 100g milk Chocolate
• 50g chopped walnuts
• 80g cocoa powder, sifted
• 80g plain flour, sifted
• 1 teaspoon baking powder
• 300g brown sugar
• 4 large eggs

Topping
• optional: zest of 1 orange
• optional: 250ml crème fraîche

Method:
Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

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