HENG HWA FRIED BIHUN / BIHUN GORENG HENG HWA

The Heng Hwas originally came from Fujian province in China (same as the Hokkiens), but they’re a minority dialect group. This fried bihun is one of its signature.Unlike other cooking styles of beehoon where it is usually wet with sauce, Putien’s Fried Heng Hwa Bee Hoon’s flavour comes from the milky stock of pork bones and chicken. Of course I replaced pork with beef.  With generous amounts of seafood and vegetables, the Bee Hoon was filling and satisfying. . And one thing good about this fried bihun it gets better once you serve with chili padi or green chili pickles.   YUm....YUm....

Heng Hwa Fried Bihun 

200 g chicken fillet cut into bite size

150 g squids cut into ring

200 g shrimps shelled

6-7 bok choy halved and blanched

1 tsp white pepper corn

1/2 teaspoon salt

1 tbsp sesame oil

Other:

1 packet rice noodles soaked and drained

2 eggs make into thin omelete

3 large clove garlic, peeled and minced

1 green onion

6 tablespoons oil for stir-frying, or as needed

1 tsp chicken cube, mixed with 1 1/2 tablespoons water

Preparation:

Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes. Marinade with white pepercorn

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the chicken, shrimps. Stir-fry until aromatic (about 30 seconds) and change color. Add the chicken cubes and garlic.  Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the chicken cube and some chicken stock, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken, squid and shrimps Add the green onion and stir to heat through. Serve hot.

Bihun goreng putih sebenarnya asal dari Heng Hwa dari wilayah Fujian. Bihun ini banyak pakai sayur dan bahan-bahan seafood. Saya lebih gemar guna bok choy dan banyakkan stok ayam dan cube ayam..memang sedap. Lebih sedap dengan cili jeruk.

Next Post - Steam Seabass with Ginger Torch Flower

BUBUR JAGUNG BERSAGO/ SWEET CORN WITH COCONUT MILK

These dessert are popular among the South East Asia, in Filipines they called this Ginataang Mais, in Malaysia we called this Bubur Jagung. The dessert is creamy with coconut milk and you can also use palm sugar if you like. A little sago helps thicken the dessert.

Sweet Corn With Coconut Milk Dessert

2 corn kennel

500 ml water

1 pandan leaf, tied into a knot

1 tbsp pearl sago

1 cup sugar

Pinch of salt

150 ml thick coconut milk (diluted or extracted from ½ coconut)

Method

Place sweetcorn kernels and water in a medium-sized pan and bring to the boil. Add pandan leaf. Place sago in a small strainer and rinse briefly under the tap. Add this to the corn in the pan and continue cooking, stirring every now and then until sago is transparent ? about 10 minutes.

Add the sugar and stir until dissolved before adding the salt and coconut milk. Allow mixture to come back to the boil, stirring constantly over medium heat to prevent the coconut from curdling.

Simmer for two to three minutes before taking pan off the heat. Serve either warm or chilled as a teatime treat or dessert.

 

This bun is the reminiscent of the Mexican bun. The bun consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows. Pls don't be put off by all the steps, i have just been very detailed. The aroma that is going to fill your home is WONDERFUL, but it's nothing compared to trying this fresh out of your oven.

Double Cheese Delight Bun

For The Dough

1 kg bread flour

270 g sugar

12 g salts

30 g milk powder

100 ml egg yolk

12 g instant yeast

10 g bread improver

50 g cream cheese

100 ml fresh milk

430 ml water

100 g butter

1. Mix all ingredients till smooth dough, then fold in butter and mix again till smooth
2. Remove dough from mixture and shape into a ball.
3. Divide the dough into 55 g portions(should get 17 portions).
4. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute

For The Filling

600 g cream cheese

300 f UHT cream

Mix cream cheese till smooth then fold in cream and mix well. Set a aside

For The Topping

150 g shortening

100 g caster sugar

150 ml water

100 g plain flour

50 g cornflour

250 cheddar cheese

Mix sugar and shortening until sugar dissolved. Add in water. 

Fold in flour and mix until it form into smooth paste

To shape the buns:.

1. Flatten a ball of dough with the palm of your hand.
2. Place a ball of filling in the centre of the dough.
3. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
4. Pat into shape and place on a greased baking tray.
5. Repeat with remaining portions of dough.
6. Place each bun about 7.5 cm apart on the baking trays.
7. Grated the cheddar cheese on top of the bun
8. Prove for 45 min in a warm place.
9. Pipe the topping on the buns in a spiral, starting from the centre.
10. Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.

Bun ini adalah ala Mexican Bun atau Rotiboy yang melibatkan 3 prosess, doh, inti dan topping. Untuk bun ini toppingnya ialah cheddar cheese dan cream. Cukup lembut sedap dan sesuai buat sajian petang.

Next Post - Bubur Jagung Bersagu

HOKKAIDO CAKE / KEK CHIFFON HOKKAIDO

You don't have to be in Hokkaido to have a taste of this cake. Honestly don't ask me as how it got it's name, this is simply a mini chiffon cake filled with custard. It's absolutely delicious...soft...silky and awesome. I have illustrated a step by step process which will assist. Try this cake which was once very popular in Taiwan,

Hokkaido Cake - Adapted by Jimmy Ang

For The Custard Fillings

For the Hokkaido Cake

500 ml fresh milk

100 g sugar

4 nos orange zest

4 nos egg yolk

60 g custard powder

30 g butter

10 g gelatine

80 ml water

100 ml whip cream

1/2 tsp vanilla essence

Boil  milk, orange zest and vanilla

Mix together egg yolk,sugar and custard

Then add mixture into boiled milk and keep stirring until a thick cream add in gelatine and butter. Mix well

Pour out to cool. Cover with plastic sheet and keep in the fridge for 40 minutes

Whist cool custard until smooth then fold in whip cream until well combine

For the Cake

6o g melted butter

80 g plain flour

100 ml fresh milk

1 nos egg

5 nos egg yolk

5 nos egg white

90 g caster sugar

1/4 tsp salts

Melt butter with fresh milk, then fold in flour. Mix well then fold in whole eggs and egg yolk. Mix till smooth paste set aside

Whisk egg white with salt and 30 g of sugar until soft and peak. Then add in the rest of the sugar

Slowly fold in a bit of egg white into yolk mixture. Then pour over to white mixture and mix well

Bake at 170 for 20 -30 minutes

Allow to cool and later pipe in the filling

Kita tidak perlu ke Hokkaido untuk mendapatkan cake ini. Kek ini seketika dahulu cukup popular di Tawan. Bagaimana ianya dinamakan Hokkaido...jangan tanya saya...saya memang tidak tahu menahu...tetapi sejak dikenalkan oleh kawan saya...saya berusaha mencari resipinya. Resipi dari Chef jimmy Ang ini memang enak banget. Untuk membuatnya anda perlu melalui dua proses, satu keknya dan satu lagi inti. Cara membuat mudahnya...seakan kita membuat pastry coux. cantik diletak dalam acuan kecil dan sesuai buat sajian petang.

Next Post- Double Cheese Delight Bun

Brownies are immensely popular in the United States, Brownies are squares of chocolate and nut cake which are rich and dense with chocolate.

 

American Brownies

Source - Jimmy Ang

250 g dark chocolate, broken into pieces

140 g cake flour

260 g castor sugar

180 g melted butter

100 ml whip cream

1 tsp honey

100 g walnut chopped

Pinch of salt

3 eggs, 

1. Put the butter and chocolate pieces in a heatproof bowl and stand over a pan of hot water until melted, stirring occasionally.

2. Remove the bowl from the heat. Stir in the sugar and mix thoroughly. Leave to cool.

3. Sift the flour and salt into a mixing bowl. Make a well in the centre and pour in the cooled chocolate mixture.

4. Mix together, gradually drawing in the flour from the sides of the bowl. Beat in the eggs and walnuts and stir thoroughly to combine, adding enough milk to make a soft dropping consistency.

5. Pour into a greased 20 cm (8 in) square cake tin and bake in the centre of a moderate oven (180°C/350°F or Gas Mark 4) for about 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin before cutting into squares.

Chocolate Ganache

200 g cream UHT

200 g dark chocolate

30 g butter

Boil cream and immediately pour into chocolate and stir well until melted

Lastly stir into butter till combined

Brownies gemaran ramai..mudah membuat dan kaya dengan chocolate. Jika suka kekacang masukkan kekacang. Paling enak..brownies yang siap disapukan dengan ganache. Sesuai buat minum petang

Next Post - Hokkaido Cake