Friday, September 30, 2016

Chicken Nanban

Chicken Nanban is actually western style food adapted to suit Japanese tastes.  This succulent chicken dish originated in Miyazaki Prefecture.  It is actually fried chicken 'soak' in soy sauce and vinegar sauce and topped with tartar sauce.

Ingredients

Chicken
1.  400g chicken breast
2.  1 beaten egg yolk
3.  corn flour
4.  salt and pepper

Nanban sauce

1.  1 tbsp soy sauce
2.  1 tbsp vinegar
3.  1 tbsp sugar
4.  2 tbsps. water
5.  1/2 dried red chilli , remove seeds (optional) 

Tartar sauce

1.  1/2 cup diced carrots
2.  1/2 cup diced prickle cucumber
3.  1/2 diced onion
4.  1 hard boiled egg ( cut into small pieces)
5.  1/2 cup mayonnaise
6.  pepper to taste

Method

Nanban Sauce

1.   Combine soy sauce, vinegar, sugar and water into a bowl.  Stir them until sugar dissolves.   



Tartar Sauce

1.  Add salt to chopped onion and let it set for a while.  Squeeze out excess water from the onion, 
2.  Combine carrot, prickle cucumber, onion and egg in a large bowl.
3.  Add mayonnaise and mix well.
4.  Season with pepper.


Chicken
1.  Butterfly chicken


Butterfly chicken breast
2.  Season chicken with salt and pepper.  Dip chicken into lightly beaten the eggs. Coat chicken with cornflour.
3.  Deep fried chicken until golden brown.  I do not like to use too much oil so I shallow fried my chicken. 
4.  Dip chicken in Nanban sauce.
5.  Top chicken with tartar sauce.  Serve with salad. 




Thursday, September 8, 2016

Sweet Potato and Ginger Dessert Soup 番薯姜糖水


My grandma used to make this dessert.  Whenever, she cooked it, I would always eat more than my share.  I like the warm and slightly spicy taste of the ginger and the nice aroma of pandan leaves.   


Ingredients
1.  1 big sweet potato or 2 medium sweet potatoes (You can use different types of sweet potoates.)
2.  2 to 3 pandan leaves (optional)
3.  2 inches ginger
4.  some rock sugar (adjust to taste)
5.  1.5 litre water


Add caption
Method

1.  Peel, wash and cut sweet potato into chuck.
2.  Mash ginger to bring out the flavour. 
3.  Bring water to boil.  Put ginger, sweet potato and pandan leaves.  Boil for 15 to 20 minutes using medium heat.
 
4.  Add rock sugar and simmer until sugar dissolves.
 
5.  Serve hot or cold.



Tuesday, September 6, 2016

Non Baked Coffee Mousse Cake


I wanted to bake a coffee mousse cake.  I know my challenge....that is how to prepare gelatine.  In my first try, the gelatine became lumpy.  My cake did not set in my second try.  Despite two unsuccessful attempts, I was determine to learn how to handle gelatine.  I finally discovered a simple way to deal with the 'innocent looking' gelatine.




Ingredients

Base
1.  10 pieces Graham Crackers  or 5 to 6 pieces  Digestive Biscuits
2.  30g melted unsalted butter
3.  1/2 tsp cinnamon powder (Optional)

Mousse
1.  8g gelatin
2.  45ml  cold water
3.  12g coffee powder
4.  2 tbsp hot water (to mix with coffee powder)
5.  300ml heavy cream
6.  40g sugar
7.  Cocoa Powder for dusting (optional

 
Method
Make: 11 cm by 20cm rectangular baking tin / 6 inch ring cake tin

Base (Place a piece of baking paper so that the cake can be removed easily when done.)

1.  Crush biscuits and mix with melted butter and cinnamon powder. 
2.  Lay mixture into a baking tray.  Press mixture down with something heavy or using the back of a spoon until firm.  Place tray in the refrigerator for 30 mins.


Mousse

Gelatine
1.  Pour cold water into gelatine.  Stir well and allow it to bloom.
2.  Place the bowl of gelatine mixture into a big bowl of hot water.  This will prevent gelatine from turning lumpy.

Mousse Mixture
1.  Mix coffee powder with 2 tbsp of coffee powder.
2.  Pour cream into a large mixing bowl.  Whisk it for about 1 min (medium speed).  Add sugar gradually in 3 parts.  Whisk until it becomes yogurt-like texture. 
3.  Add gelatine and mix well.
4.  Add coffee and mix well.
5.  Pour mixture into baking tray.
6.  Refrigerate cake for at least 3 hours before consuming.
7.  Dust the top of the cake with cocoa powder.



Foolproof Hollandaise Sauce


It is always prefect to top poached eggs with hollandaise sauce.  Here is a foolproof hollandaise sauce recipe for your prefect brunch.



Ingredients

1.  100g unsalted butter
2.  2 egg yolks
3.  1 tbsp lemon
4.  1 tbsp water
5.  a pinch of salt


Method

Step A
1.  Blend egg yolks, lemon juice, water and a pinch of salt.  Set aside.






Step B

1.  Melt  butter in a small pan.  Then transfer the melted butter to a jug or measuring cup.

 
2.  Pour melted butter gradually into the A in 3 batches.
Add melted butter to eggs and water
 
3.  Blend until butter is incorporated into the egg yolks.

Smooth hollandaise sauce
 
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