Dorayaki, Japanese Sweet Pancake
Ingredients
- 1 egg
- 45g cake flour
- 40g brown sugar
- 1/4 tsp baking soda + 1 tbsp water
- 1 tsp honey + 1 tbsp water
- ~3 tbsp nutella or ~3 tbsp red bean bean paste
- ~1/4 tsp cooking oil for pan frying
- yields about 6 pancakes of about 8 cm
Method
Beat egg until become frothy and add sugar. Whisk to dissolve.Dissolve baking soda and dilute honey with water. Add them in the egg mixture.Sieve in cake flour. Mix the wet and dry ingredients with a spatula but do not over-mix; break up any lumps by pressing them against the side of mixing bowl.Cover bowl with a cling film, let the mixture rest for about 30 minutes.Heat skillet over low heat, spray (or brush) a barely visible layer of oil on it. Ladle batter (slightly more than 1 table spoon) onto skillet. Flip pancakes after bubbles rise, about one minute and a half, and the bottom is golden brown. Fry the other side for another half minute or until done (the second side will not be evenly browned as the first due to the bubbles).Repeat with the remaining batter; brush oil on skillet if required.Sandwich two patties with nutella or red bean bean paste. Serve warm. If not consume immediately, seal or wrap the dorayaki to prevent it from turning dry.Enjoy! Enjoy these no-milk pancakes that are cooked with little oil!
Khanom Pui Fai (Thai Cake)
Khanom Pui Fai is a sweet and colorful Thai dessert usually served on a special occasion such as a party to celebrate one’s promotion.
Ingredients
500 g. wheat flour
2 cups sugar
2 duck eggs
2 tbsp. S.P. (leavening agent)
3/4 cup condensed milk
1 cup water (1)
1 cup water (2)
Methods
1. Beat the eggs well at a high speed. Add S.P. (leavening agent) and continue beating for about 5 minutes.
2. Gradually and alternately add sugar and water (1)
3. Add milk and beat the mixture for 2 minutes.
4. Fold in wheat flour alternately with water (2), using a low speed beater.
5. Pour three -quarter of water into the steamer and heat to boil.
6. Spoon the mixture into the paper cake cups held in the aluminum molds. Arrange the mold in the steamer tray. Steam on medium heat for about 12 minutes.
7. Remove the cooked Pui Fai from the aluminum molds. Leave to cool.
Makes: 250 small paper cups.
credit:http://thaicuisinerecipe.blogspot.com/2007/02/pui-fai-thai-cake.html
Khanom Tua Baep
Ingredients:
◦250 g. glutinous rice flour
◦200 g. mung beans
◦2 tbsp sugar
◦2 tbsp roasted sesame
◦1 tsp salt
◦200 g. scrape coconut fruit
◦1 cup concentrated pandanus juice
Preparation:
◦Soak mung beans for overnight or soak its in warm water for about 4 hours.
◦After steam its for 30 – 50 minutes.
◦Steam scrape coconut fruit for 5 minutes.
◦Add mung beans, scrape coconut fruit which has been steamed and 1 tsp. salt then mix its together.
◦Place its on the plate.
◦In the bowl, put the glutinous rice flour in there, add pandanus juice little by little as you knead it.
◦Mold it to 1.5 inch ball.
◦Boil the dough ball when it float to the top then dip it up.
◦Next, put its into cold water. (for easy to form the dough)
◦Flatten it out and then place the filling in the center.
◦Fold the dough over and pinch it closed at the edges.
◦Garnish with some more mixed mung beans.
◦Mix sugar, roasted sesame and salt together.
◦Now, ready to serve.
Refer http://www.thaifoodstyle.com
Credit: www.allthaifood.com
Double-Crust Deep Red Raspberry Pie
Filling:
7 cups fresh red raspberries, preferably local
2/3 to 3/4 cup granulated sugar, depending on the sweetness of the berries
4 tablespoons cornstarch
3 tablespoons Crème de Cassis, Framboise or another red or black berry liqueur
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 large egg, lightly beaten
2 teaspoons coarse white or granulated sugar
1. Preheat the oven to 400°. Take one disc of pastry dough out of the refrigerator and let it warm at room temperature for 15 minutes or so, until it is just soft enough to roll. Roll it out to a circle of about 12 inches in diameter and 1/8 inch thick, then use it to line a 9 1/2-inch glass pie plate. Gently ease the pastry into the bottom of the plate and trim the overhang to 1 inch. Cover the pastry with plastic wrap and return to the refrigerator for at least 45 minutes, and up to 2 days if well covered.
2. Remove the second portion of dough from the refrigerator 15 to 20 minutes before you plan to bake the pie. Meanwhile, in a large bowl, combine the raspberries, sugar, cornstarch, liqueur, lemon zest and lemon juice. Using a big rubber spatula or mixing spoon, very gently fold the berries together with the other ingredients, trying not to crush the fruit too badly. Remove the chilled shell from the refrigerator. Spoon the filling into the pastry, spreading it evenly, then mounding it slightly in the centre. Try to keep the edges of the shell clean. Brush the edges of the pastry with the lightly beaten egg.
3. When the remaining disc of dough is pliable, roll it out to a circle of about 10 inches in diameter and 1/8 inch thick. Use the rolling pin to help you lay this circle over the filling, centring it on the top of the shell: fold the edge of the circle of dough over the length of the rolling pin and gently roll the pin through mid-air towards you, bringing with it the pastry, now folded over the pin.
When the pastry is suspended at about the mid-point, slide the filled shell underneath the hanging dough and use the rolling pin to centre the circle and ease it down onto the top of the pie. Press the edges of the pastry together, sealing the top and bottom crusts. Trim the overhang with a sharp knife, then crimp the edges decoratively, if desired. You can also use the trimmings from the edges to stamp or cut out shapes of pastry to decorate the top of the pie.
4. Allow the pie (and any decorations, wrapped in plastic wrap) to rest in the refrigerator for 15 minutes, then place it on a baking sheet. Combine the remaining beaten egg with 1 tablespoon water and brush the top of the pie with a thin glaze. Apply any decorations to the top crust and brush these with the egg wash as well. Sprinkle the entire top of the pie with the 2 teaspoons of sugar and use a thin-bladed knife to cut four 2-inch-long slits in the top of the crust to allow the steam to escape.
5. Place the baking sheet into the centre of the preheated oven. Bake for 45 minutes to 1 hour, or until the crust is golden and crisp and the filling is bubbling through the slits in the top. Transfer the pie to a rack and cool at least half an hour before cutting and serving. I don’t think this pie needs anything except a fork (and I have been known to proceed without even this!), but those who wish to can add a scoop of ice cream.
Flaky Pie Pastry
2 single-crust 9- to 9 1/2-inch pie shells or top and bottom for a double-crust 9-inch pie
A tender, flaky, yet flavourful pie crust. All ingredients should be very cold, and if the dough becomes too warm at any point during the process, pop the whole batch of ingredients in the refrigerator for a few minutes. Using lard will produce a flakier crust, but vegetable shortening will make a very close second.
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup lard or vegetable shortening, cold, cut into small pieces
5 tablespoons unsalted butter, cold, cut into small pieces
1/4 cup ice water
1 large egg, lightly beaten
1. By-hand method: sift flour and salt into a large bowl. Using a pastry blender or two knives, cut in the lard or shortening and butter until the largest lumps are about the size of fat peas. In a small bowl, combine the ice water and lightly beaten egg. Add a little more than half of this mixture to the flour mixture, then use your fingertips to gently incorporate the liquid into the dough. If the mixture appears too dry and crumbly, and does not hold together when pressed, add a little more of the egg and water. The dough should be neither sticky nor at all crumbly. Mix lightly but do mix enough to evenly distribute the moisture.
2. Food processor method: sift the flour and salt together and combine in the bowl of a food processor. Add the diced lard or shortening and butter and pulse until the largest lumps are about the size of fat peas. In a small bowl, stir together the ice water and lightly beaten egg. Add slightly more than half of this liquid to the flour mixture and pulse two or three times. Feel the dough: if it does not hold together when squished, add more of the liquid. The dough should be moist but not sticky or crumbly and dry.
3. When the dough feels soft and comes together easily, divide it into 2 portions and gently form each into a flattish disk (remember, if you are too rough with the dough, you will be rewarded with a tough crust). Wrap tightly in plastic wrap and refrigerate until needed, at least 2 hours. The dough at this point can be refrigerated up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator and remove from the refrigerator about half an hour before you plan to roll it.
4. For blind baking: preheat the oven to 350°. For a partially baked shell, on a lightly floured board, roll out one portion of the pastry dough, then line a 9-inch pie plate with it. Prick the bottom of the shell all over with a fork. Line the pastry with a circle of parchment paper or aluminum foil large enough to hang over the shell by an inch or so and fill the shell with dried beans or pie weights. Place the shell in the centre of the oven and bake for 12 to 15 minutes, until the edges appear dry and the bottom has begun to cook. Remove the weights and liner and return the shell to the oven for another 5 minutes or until the bottom looks dry, but has not coloured. Cool completely on a rack before filling.
5. For a completely baked shell, return the shell to the oven for 7 to 10 minutes after removing the weights and liner. The baked shell should be completely dry and lightly golden on the edges and the bottom. Cool completely on a rack before filling. The pre-baked pie shell can be prepared several hours ahead of time or even overnight, if kept uncovered in a dry place at room temperature.
credit:http://www.citytv.com/cityline/food/recipes/article/74098–double-crust-deep-red-raspberry-pie
French Rhubarb Cake
Ingredients:
* 6-7 cups (about 700 g) rhubarb, medium diced
* 8 tablespoons or 1 stick (114 g) butter
* 1 1/4 cups (200 g) sugar
* 1 teaspoon vanilla extract
* 3 eggs
* 1 2/3 cups (200 g) flour
* 2 teaspoons baking powder
* 1/8 teaspoon salt
* about 1/2 cup of sliced almonds
Directions:
Preheat oven to 400 F Convection. Grease a 10 inch (26 cm) spring pan.
Mix flour, baking powder and salt. Set aside.
In a stand mixer cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer on low and slowly add the flour mixture. Don’t over mix. Fold in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
Bake for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.
credit:http://thecastlerockincook.blogspot.com/2011/05/french-rhubarb-cake.html
Stuffed Chicken Wings
Thai Recipe Ingredients
* 8 – 10 chicken wings
* 200 grams minced pork
* 200 grams medium-sized shrimps, cleaned, shelled, deviened, and cut into small pieces
* 5 coriander roots
* 10 peppercorns
* 3 tablespoons minced garlic
* 2 tablespoons soy sauce
* 1/2 teaspoon sugar
* cooking oil
* dipping sauce (tomato sauce, chili sauce, plum sauce)
* fresh vegetables (cucumber, tomato, etc.)
Thai Food Preparations
1. Grind coriander root, garlic and peppercorn in a mortar and pound until mixed thoroughly (or using food processor). Then mixed with minced pork, shrimps, soy sauce and sugar. Let marinate for 30 minutes.
2. Wash chicken wings in clean water and take out the bone (be careful not to make the skin torn).
3. Put in the marinated mixture inside the chicken wings (already deboned).
4. Heat oil in a wok over medium heat. Add stuffed chicken wings, and fry until golden and crispy. Remove and drain.
5. Arrange fried stuffed chicken wings with prepared vegetables. Serve immediately with dipping sauce and hot steamed rice.
Refer :http://www.eazythaicooking.com
Credit: www.allthaifood.com
Fried Wontons ….wowowwowo
Ingredients
– 1/2 package wonton skin
– 1/2 cup vegetable oil
– 1 tablespoon soy sauce
– 1/2 cup ground pork
– 1 pinch ground pepper
– 1 clove garlic
– 2 sprigs cilantro Optional
Steps…..
Make sure you don’t over stuff the wonton. The skin will get burned before the pork is cooked.
For filling: Mince garlic and cilantro. Mix all ingredients together, except for the wonton skin and vegetable oil.
To make the wonton, put half a teaspoon of the filling in the middle of the skin. Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger. Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.
Heat up the oil in a frying pan or wok at medium heat. To test when the oil is hot enough, stick a wooden chopstick in the oil. When the oil is ready the bubbles will come up from the chopstick. Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked.
This recipe will make 25 wontons. Serve hot with the sweet and sour sauce below.
Refer http://www.thaitable.com
Stir-Fried Chicken with Cashew Nuts
Ingredients
1. 200gr Chicken breast meat, cut into bite size pieces
2. 1 Medium size onion, cut into thin slices.
3. 3-5 Large dry chilies, deseeded and cut into 1.5 cm (1″) length
4. 1/2 cup unsalted cashews nuts
5. 2 Red long pepper, cut into thin julienne
6. 1 Green banana pepper, cut into thin slices
7. 2 Large cloves garlic, crushed and roughly chopped
8. 3-4 Spring onions, cut into 4cm (1.5″) lengh
9. 1 tbs all propose or tempura flour
10. rice bran oil (or any neutral taste cooking oil)
Seasoning sauce
- 1 1/2 tbs Fish sauce or Light soy sauce
- 1 tbs Black soy sauce
- 1 tbs Oyster sauce
- 1/4 tsp Salt
- 1/4 tsp Granulated sugar
- 1/4 cup Stock or water
- Pinch of ground white pepper
Steps
Prepare seasoning sauce by mixing all the ingredient. Set aside. Deep fry on medium-low heat the cashews nuts until light golden, drain oil and set aside. Lightly fry dry chilies until shiny and get beautiful deep red color. Set aside. Toss chicken pieces in flour, and fry until light golden. Set aside with the nuts and dry chilies.Cut the long red peppers into julienne, the onion into thin slices and the green banana pepper into thin slices. Set aside On medium heat stir fry the garlic lightly until fragrant.Add onions, and stir fry until slightly transparent.Add fried cashews nuts, fried dry chilies and fried chicken, toss everything together and stir-fry for 30 seconds. Add seasoning sauce, stir fry until all the ingredients get a nice color. Add red and green fresh chilies julienne and spring onion. Fast toss everything together, stir frying for another last 30 seconds. Serve hot with white rice.
Satay Pork in Peanut Sauce
Ingredients
| 1/4 cSoy sauce | |
| 1/2 tsChinese chili sauce; or 1/4 ts dried chili flakes | |
| 2 Garlic; chopped | |
| Dried Red Chili; or 1 ts Chinese chili sauce | |
| 1 tbBrown sugar | |
| 1 tbBrown sugar | |
| 12 ozPork tenderloin | |
| 1/4 cFresh lime juice | |
| rind and juice of 1 lime; grated rind | |
| 1 tbVegetable oil | |
| 3 tbCoriander; chopped | |
| 1 smOnion; chopped | |
| 1 1-inch pieceGinger root; chopped | |
| 1/4 cPeanut butter | |
| 1 tbRice vinegar | |
| 2 tbSoy sauce | |
| PEANUT LIME SAUCE |
Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur?e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.
Credit: Picture: http://www.enjoythaifood.com/sataypork.php
Information: http://www.bigoven.com/recipe/7567/pork-satay-with-peanut-sauce
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