Wednesday, February 29, 2012

Buncto - #67 Celery, Carrot and Imitation Crabmeat with Hotdog

It was so difficult to wake up today but I proscrastinated till the very last minute and realized I absent-mindedly placed the beef in the Freezer last night! And at the last minute I throw in this this dish which is a do-over. I remember, Buncto - #32 Simple Stirfry was the first time I was trying out slurry. It was a mess and the slurry was too thick and glooey! 

But now I can slurry very well ...
Ingredient : Sliced Celery , Sliced Carrot, Imitation Crabmeat and minced garlic.
Seasoning : Fish sauce, Potato Starch Solution, Sugar, and salt. 
Simple but very healthy right?
Recently Texas just feels very spring! 
The weather is so good it felt just like a windy day in Singapore.
The weather is so good, I can walked TOto in my birkenstocks!
I didn't even see the flower budding last week, but all the flower blooms over the weekend!
Loves SPRING but Spring brings Pollen ALLERGY!

Tuesday, February 28, 2012

A mango cake, sambal seafood and Cuttlefish soup

Didn't manage to wake up today for Hub's lunchbox, hahaha. 
So I have a 'free pass' today!
Let's see what I did yesterday ...

Bought a feel so 'SPRING' jeans last weekend! Hub asked whether I need to get such BRIGHT colour jeans? Haha, the fit was good, and we need some BRIGHT colours to feel and look younger right?
IN the afternoon, I continue to try out a mousse cake recipe but it failed miserably~
It becomes a CREAM cake!
I think the mango puree most people bought are very fine and watery?
I used Canned mangoes to puree and achieved a very different result!
PLUS the fresh mango that I bought are not sweet enough.
But it was still edible~
And my these are both my favorite dish!

Sweet Sambal Seafood with egg.

And my favourite Dried Cuttlefish soup!
Yesterday was indeed a very FULL-filling day!

Monday, February 27, 2012

Buncto - #66 Seafood Chow Mein

I was doing research for Mango cake for the past few days after I gotten my mangoes from Kroger! And thought that a Mango Mousse Cake would be a good idea but I only have a removable base cake tin and don't want to waste money getting a spring-form, hmmmm. I wonder would it work? 

Hub have given the go-ahead to JUST DO IT! 
Wish me good luck! 

My Hub loves my 'Chow Mein' for some reason and I want to 'practice' until I gotten the 'Singapore HK Mee' taste and it is reaching there soooooon. I think I need to add more Dark Soy sauce and sugar!
Ingredient : Prawn, Squid, Imitation crabmeat, eggs, Onion, Garlic, and Spring onion.
Seasoning : 1tbsp Fish sauce, 2tbsp Dark Soy sauce, 1/4cup broth, 2tbsp Sugar and a dash of Salt.
It was soooooo good, I finish ONE BIG plate early in the morning 9am!

Saturday, February 25, 2012

Char Siew again, practice makes perfect?

My first CS experience @ Braised Scorched Char Siew in a WOK.
I bought another batch of shoulder butt because Hub requested for Char Siew again!
Pork butt only sells for 2.58/lb!
All the marinate that I used. Measurement is just eye balling, rough estimation.
Marinate : 2 tbsp Maltose, 2 tbsp Honey, 1 tbsp Hoisin (not in picture), 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Dark Soy Sauce, 2 tbsp Sesame oil, 2 tbsp of rice wine, 2 tsp 5 Spice Powder, 2 tbsp Sugar and 2tsp salt.
tbsp = tablespoon, tsp = teaspoon
In the end I used all 3.32lb of the Pork Butt.
I use medium fire to cook all the marinate sauce before drenching them on the Pork But.
Marinate the Pork Overnight in the fridge.
This time round I used abit more water when I cooked the Char Siew as compare to the last time. I start off with Panfrying the meat with oil to seal the meat first and continue to pour in the marinate sauce, and added water (Water cover at least half of the meat, eyeball estimate 'half cup'). When the water boil turn fire to medium and cover with a lid. Don't forget to turn the meat during the braising.
Because I added more water, and ended up with more Char Siew sauce but a little less caramelized sticky Char Siew meat. You can taste the sauce and add more marinating sauce as per your own taste here. I added more sugar and honey. When the meat is cook. drain the sauce into a saucepan. Continue to charred the pork with high fire.

This time round the Char Siew's bite is dryer and less sweet and salty.

But with the Char Siew sauce, everything tasted alright.
I prepare the rice with a packet of Pre-mix Hainanese Chicken rice sauce and the Whole Char Siew rice taste just like what we get outside!!
But Hub prefer the last batch which are more charred and sticky. I told him,'The last time was a MISTAKE!' 

I am determined to find out what is the difference and to perfect them so Idecide to finish braising the leftover Pork Butt in the fridge which I cannot fit in the wok the first time round.

I took out the wok and start working again.
I realized if you add LESS water (1/4 cup?) to the marinate sauce when you are cooking the Pork Butt, you end up with a Stickier, more Caramelized surface. You can add additional marinate or water (little by little) here if needed.When the Pork meat is cooked, just drain off the sauce but still left abit in the wok to Charred the Pork with. There is NO NEED to switch to BIG FIRE, just medium fire and you can slowly charred the surface of the meat.

2nd batch prepared with less water in the marinate sauce when I start to braised the pork. You can see the surface is shinier and the meat is more charred.
The 2nd batch that I made today just takes me about less than 30minutes.
3.32lb and end up with about 2.5lb of Char Siew.
If we get them outside, 1 lb sells for USD7.99.

Practice do make perfect!
More practiced to come or 烧肉 (Roast Pork Belly) next?

Friday, February 24, 2012

A Ugly Simple Choc cake!

Today Hub will be eating out with his colleague at lunch so there is no need to prepare his lunchbox. I can sleep awhile longer, wheeeee ~

Hmmm then let's chat about the sponge cake I did yesterday!
I use the Sponge Cake recipe from the Blackforest Cake from My-sweet-hut.blogspot and this time I beat the eggwhite so well, the cake rose very nicely with a good height. I think I forget to add in Baking Powder!!
Ingredients :
4 egg Yolks, 35g Sugar - whisked.
2 tbsp milk, ¼ cup Oil - (microwave 20 sec), ½ tsp Vanilla Essence.
70g Cake/ Top Flour, 10g cocoa powder, ½ tsp Baking power - Sifted.

4 egg whites, 90g Sugar

160C/320f for 40-45minutes
But it was not 'FLAT' on top but the Bump was pretty too!
Hmmmm, I need to control the heat better and I should have brush butter to the side of the pan. I didn't do that and result in this ugly looking side.
I whipped up 200ml of whipped cream with Cocoa powder using Joybaking's Whipped Cream Frosting recipe with some changes.
Ingredient Chocolate Whipped Cream: 200ml heavy whipping cream, 1/2 teaspoon pure vanilla extract, 3tbsp Confectioner sugar, 2tbsp unsweetened cocoa powder.
I know it look UGLY, it look better initially but then the more I fidget with them the uglier it gotten! And I am in a hurry to bring TOto out for his walk; Sun is setting and the weather will get real cold.
BUt it is for HOME so as long as everything is ON the cake, it is ok with us hahaha. But I will try to make them look better!!
But taste wise they are GOOD, just like those cheap cakes we can get at a Bakery downstairs.
And the Chocolate whipped cream is SO GOOD! Ok my standard for cakes are LOW, but definitely how we like them to be and we finished HALF the cake at night.

Thursday, February 23, 2012

Buncto - #65 Ham and Egg Sandwich

I struggled to wake up today, and only prepare a simple sandwich for him.
Hopefully this is enough for him.

I LOVE sandwich!
If Subway is just next to me, I can have them everyday.

Wednesday, February 22, 2012

Buncto - #64 Just something simple

The meat didn't thaw in time so I prepare a simple lunchbox today.

I think if my mom would prepare lunchbox, it would definitely look like this.
Simple menu : Stir fry veggies with prawns, sunny-side-up and hot-dog.
Ingredient : Prawn, Broccoli, Carrots, Shiitake mushroom and minced garlic.
Seasoning : Oyster sauce, fish sauce, water, potato starch solution, sugar and salt.
Anything taste good as long as there is prawns in them!
Something simple but filling?

Tuesday, February 21, 2012

Buncto - #63 Baked Minced Lamb and leftover

This morning is easy peasy for me! 
Just pop the Spiced minced lamb from last week into the oven and leftover Fried beehoon from yesterday night. 
Sprinkled some sliced scallions and the buncto looks like new and fresh right out of the wok!

Monday, February 20, 2012

Buncto - #62 Cajun Fish Fillet & Sautéed Pea Shoots

I thought I would have Char Siew for a few days but my Hub finished them in ONE DAY!
Freaking 1lb++ of Pork Butt for 2pax finished in ONE DAY!
I thought I would have Char Siew leftover for me to try out Char Siew Bao.
Anyway, let's move on, I would definitely prepare Char Siew again.

Today's menu : Cajun pan-fry fish,  Sauteed Pea Shoots with Shiitake Mushroom and Sunny side up.
Let's see what I did, erm dry and then floured and sprinkled the fish fillet with cajun seasoning, and simple panfry the fillet. Sauteed the Diao miao with Shittake Mushroom, garlic and seasoned them with Oyster sauce, soy sauce, sugar and salt.
Looks so healthy, hahaha.
Yesterday, after Braising the Char Siew, I baked a Simple Chocolate Chip Butter Walnut cake right away.
I feel so OBASAN!
So this is Hub's breakfast and lunch.
I am getting good at this right!
Erm, cross finger the fish is cooked; hahahaha ...

Sunday, February 19, 2012

Braised Scorched Char Siew in a WOK

Yeah I finally did it, I have always wanted to do this since like a few years ago!!! But I don't seems to be able to see the type of marbled pork meat I wanted. It is recommended PORK BELLY but what to do with the SKIN and it will be too OILY right? Loin are too skinny which will leave the meat DRY! And I finally found the Marbled Pork Butt that I wanted, @ Walmart!
I always thought that home cooked Char Siew can only be Baked for the charred effect, luckily I researched one more time and found's Char Siew tip! Who know you can braised Char Siew and still get that charred/scorched effect!? I decide to take the risk because I thought braising the meat will give the meat a more tender bite than oven-baking them.
Ingredient : 1lb+ Pork Shoulder Butt
Marinate : Maltose, Honey, Hoisin, Soy Sauce, Oyster Sauce, Dark Soy Sauce, Sesame oil, 5 Spice Powder, and salt.
Don't ask me the exact measurement, everything depends on tongue tasting. It is hard to measure out 2 TBSP of maltose. I really wonder how people do that because it is so STICKY! I just use a butter knife and scoop it out and stir together with the sauce! If you really need a guide, can use Rasamalaysia's or foodcanon recipe has a real simple list of marinating ingredients too. Don't be too hardup about how many tbsp of these and that, if you want it sweet add more the sweet marinate like sugar or honey; saltier add more Oyster sauce, or salt. I think I would omit Hoisin sauce the next time.

Anyway, I just 'humtum' all the basic marinate I see online.

I marinate the meat overnight and pan-fry just the meat to seal them before dumping in with all the rest of the marinate sauce PLUS about 1 cup of water.
When the sauce comes to boil, switch to medium fire and braised them till liquid evaporated and the sauce caramelized. I cut and tried the meat to make sure they are cook through and tender as according to instruction. Then I drained out the caramelized sauce in a separate sauce pot, and scorched the meat on high fire in the wok.
I thought it will take some time for them to char BUT it takes only a few minutes or should I say seconds? Hahaha and they really become CHAO TAR (burnt)! 
And the whole cooking process takes maybe about 40-45 +- minutes?
Really tender and yummmmy!
I added some water to the drained sticky caramelized Char Siew sauce and cooked them, thinning the very thick sauce.

My very precious Char Siew Sauce.
Woah, I thought I the wok would be burnt badly but 'tadah' minumum washing!
I tell you,"It is better than some 'Restaurant' BBQ Char Siew"!
Definitely better than what we have here.
OMG, I think we are never going to have Char Siew outside!
And it is really CHEAP like almost half price of what we have outside and tasted so much BETTER!
Seriously both of us just snacked away the Char Siew with a toothpick!
WTH, 1lb of Char Siew ...


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