Saturday, June 27, 2015

Stuffed Tofu Puff with Fish and Prawn Paste

I love Saturday and Sunday! Not only I can wake up late (I still wake up at 7am), I can also cooked and try different recipe and make some nice food, yum!

I have craving for stuffed tofu puff today, so I went to NTUC to get my ingredients.

Ingredient:
Tofu Puff - I bought Unicurd Tofu Puff as these are softer and nicer.
Fish Paste - I bought Dodo's fish paste, 180gm
XXL Tiger Prawns - 230gm

These are what I bought, you can change the weightage around, but I maintain half half for fish paste and prawns.

I didn't shot the picture of Tofu Puff. This is what I bought last month for my sister, don't misunderstood NTUC for selling expired stuff, hahahaha :P

I prefer tiger than grey prawns as they are sweeter and more bouncy when use as stuffing. The tiger prawns is about 230gm. 

Cut the prawns into small dice and start to chop them into a mash, for about 1 minute. Don't mash them too finely so that you can still feel the texture of the prawns bits. I pick 2 stalk of spring onion from my garden and chop them finely. 

Stir the fish paste, prawns paste and spring onion till fully mix. Then I prepare the tofu puff by snipping the square on top and split them open slowly by hand, careful not to tear them into 2.. Then  using a spoon to stuff enough paste. I did not add anything to taste in the paste as I am not eating them directly but cooking them in soup or steamboat normally.

Steam them for about 10 minutes or till you notice some red colour appearing in the paste, which is the prawns getting cooked. I don't steam them too long cause I'll normally cook them in bee hoon soup. 

See those red red dots in the fish paste? They are the prawns bits that I did not mesh thoroughly.

I cook some bee hoon soup.

My soup base is just a teaspoon of deep fried shallots and a teaspoon of deep fried garlic. Both I got from Sheng Siong that is soak in oil. And then I add a teaspoon of Hao Chi (好吃) powder. A dash of white pepper and sesame oil. I add baby spinach and cook the Stuffed tofu puff till it boil. Then I add beaten egg and off the fire so that the egg will be soft and nice.

Notice the chilli beside the pot? I made it myself too. My favourite chilli, just grind chilli padi, ginger and garlic (1:1:1) and thats it! I added abit of those japanese sasame dressing for salad with the chilli, and it taste superb!

Friday, June 26, 2015

My first Home-made Pizza!

It was a quiet and nice evening yesterday and remembering the dough I made previously for this big day! I am making my pizza!


iPhone Photografreak me, likes to overdo in tuning the picture. Its actually not that burn hahahaha.


I found this recipe in Loft48, thanks a lot!!!

Maybe I can repeat the dough formula over here. But all credits goes to Loft48, you rocks! As for topping, I just add what I have, Salami, Pineapples, Corns, Tomatoes Puree, Smoke Duck Breast sliced etc.

Ingredients
  • 2 cups bread flour
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 1 tbsp instant yeast (1pkt of 11gm)
  • 1 tsp salt
  • 3/4 cup warm water

Method

Preparing the pizza dough


  1. Mix warm water with yeast, oil, sugar and salt
  2. Add bread flour
  3. Beat until a dough is formed
  4. Chill in airtight container for 24 hours


Preparing the oven
  1. Preheat the oven at 250 degrees using top and bottom baking mode


Sheeting the dough
  1. Bring to room temperature 1-2 hours in advance
  2. Divide dough into 3 portions
  3. Scatter bread flour onto clean table top
  4. Roll the dough and scatter bread flour over it while rolling
  5. Roll the dough till thin layer
  6. Transfer to baking tray
  7. Using a fork, dock the dough


Baking the pizza
  1. Using the top and bottom baking mode, bake for 4 mins
  2. Remove pizza from oven
  3. Spread pasta sauce
  4. Add toppings
  5. Add mozzarella cheese
  6. Transfer pizza back into oven
  7. Switch to fan grill mode
  8. Bake for about 7-10 mins or until cheese & pizza base edges turns golden brown
  9. Switch back to top and bottom baking mode
  10. Open oven door
  11. Retrieve pizza carefully as the oven & pizza baking tray are extremely hot
  12. Put pizza baking tray on stove top

Monday, June 15, 2015

Breakfast #2: Pita Bread

I like pita pockets and it has many ways of making into delightful breakfast. I made a pizza on Saturday night.


All I did is just spread tomatoes puree on it, add baby spinach, add grated mozzarella cheese, add cheery tomatoes and some slice of Italian Salami, then bake it in a oven for about 7 minutes.

I also made a sandwich this morning with mix spring salad, ham and smoke duck breast with some mayo and add some feta cheese and cherry tomatoes as a side.


Yum yum, convenient breakfast!

Strawberry Milk Pudding

I like pudding,

But buying from those fancy restaurants or outlets are dame expansive and the amount may be just a little..... so I make them!


Ingredient:
  • 2 Cup of Milk (I use Strawberry milk)
  • 5 Tbsp of Corn Flour
Optional:
  • Sugar (amount up to your sweet tooth. I use none here as the Meji Strawberry are already sweet)
  • Vanilla Extract (I didn't use it here since I am using flavored milk)
  • Blue Berry or any Berry or Nets (I use frozen blue berry here)
Method:
  1. Pour the milk into a pot and add the corn flour into the milk and start stirring until all the corn flour melts into the milk and no lumps present. All these with medium fire and bring it to a boil.
  2. Lower the fire to medium low and continue stirring and stirring  and do not stop for about 5 minutes.
  3. Until the milk is thick enough to be dripping from your spoon in a slightly gluey manner.
  4. Off the fire and pour it into the container using a sift to remove unwanted material or lumps.
  5. Leave it on the table top and let it cool until a temperature that you can put in your fridge for at least 3 hours.
  6. Serve with and berries and nuts!


Friday, June 12, 2015

Miam Miam @Bugis

It is a rainy afternoon while feeling like eating something great to kill this rainy mood (although it is just a very light rain, not those stormy days), decided to go to Bugis Junction to eat at Miam Miam again.

This is not the first time here. Last 2 visit, I have tried the Soufflé Au Nuage and Riz Noir Black Rice respectively, but left in a wonder why it is so salty on both encounter. At the bottom of the rice, I can even feel the salt crystal (i hope! And not some char!).

The lady who bring me to my seat had a little chat with me after my order (she sounds like the restaurant manager) which I told her if the kitchen could just not add any salt to my dish this time (I order Riz Au Curry this round). She politely told me that they do not add salt to Riz Au Curry, but to the last 2 order I made there will be. She politely ask me to try this time and see if the taste suits. I ordered another Iced Matcha Latte to go along (I really like these Matcha latte and they did it very well!)


My food came just 15 minutes of wait (I think) and the view of it just make me ssssoooooo hungry! At the first taste of the curry (suppose to be Japanese Curry), I felt the salt level is too high base on my food intake standard. Other than that, the 2 piece of sausage is really salty too. Thank goodness the egg and the broccoli in the dish helps to kill that saltiness and also thank god for the Iced Matcha Latte!

On the whole, I think the food is tasty and nice, if something can be done on the saltiness. They could have just lower the amount of salt they use in the central kitchen and allow customers to add their own salt by providing it on the table. I guess it could be due to my taste buds and eating habit that I usually does not put salt in my cuisine (only light soya sauce at its minimum and maybe some oyster sauce only, at times. The last package of salt I buy is in 2012 and it is only half used!) and the reason of the uses salt could be a reason on the target market from my observation of the crowd and restaurant deco. And after all, looking at the menu, the highlights seems to be on the dessert more than the main course of spaghetti and rice dishes.


I will go back again, but maybe to try the dessert.