Month: March 2012

Black Sesame Paste 黑芝麻糊

I realized I am starting to crave for the food I do not usually love or even consumed in Singapore. Is it because I am missing home or my taste buds are asking for doses of familiarity and nostalgia? It is almost seven months being away for home. I do admit that home does not seem so far after all. Technology has definitely served me well with the ability to Skype, MSN, What’s App and even play games (“Draw Something”) with my family and friends. However, being physically away from home means I am unable to help my mum in doing cooking, ‘fight’ with my brother or even carry my niece around. But looking forward, we will returning in a couple of months to a very warm place (both literally and metaphorically). Returning home would also means that I will have to return to daily routines and work. I wish work can be more forgiving to the mind and body. Or maybe it is not about work…. it is about one handles work? For a period of time, the term “Work-Life Balance” was much of a talking point by all management bodies but shortly the term was changed to “Work-Life Harmony”, knowing that work and life can never be balanced. So are you in harmony with work and life? 


When I was in Singapore, I would occasionally wait for my hubby to knock off and we would go for dinner together. His work place is near Tanjong Pagar and I enjoyed walking around the area  to explore the shophouses and newly established eateries. The area offers an interesting mix of traditional chinese established businesses and “arty farty” newly mushroomed start-ups. On one of these occasions, I entered a new Chinese Dessert store and ordered a bowl of Black sesame paste. I have never order this dessert before as I understand that it is very difficult to master a good recipe and I was right.  







In my attempt to make this dessert, I aim to duplicate the texture and taste of the Black Sesame Paste. However, the aromatic flavor is still a challenge as the quality and freshness of the sesame seeds is key to an excellent bowl of Black Sesame paste. I would say I would rate this attempt a 4-star (out of 5). 


Recipe (Serves 2-3)
Ingredients:

  • 1 cup Grounded Black Sesame Seeds, toasted
  • 1/8 cup Grounded Peanuts, toasted 
  • 1/4 cup Glutinous Rice Flour
  • 1/3 cup Granulated Sugar
  • 2 cups of Water
Steps:
  1. In a wok or saucepan, fry the glutinous rice flour for about 15 minutes on low heat. This step helps to remove the uncooked flour taste. Set aside to cool.
  2. In a medium saucepan, boil 2 cups of water. 
  3. Add in grounded black sesame seeds and peanuts. Reduce the heat to low. Stir well. 
  4. Add in sugar. Taste and add more if desired. 
  5. In a bowl, mix 2 tbsp of water with the cooked glutinous rice flour. 
  6. Slowly whisk in the flour mixture into the saucepan until the sesame paste reached a thick consistency.  You can use a spoon to check if it coats the back of the spoon.
  7. Once the sesame paste boils, you may remove it from heat.  

For finer texture, you may sieve the grounded sesame seeds and peanuts before use. 

by Categories: Desserts 5 Comments

Coriander and Tomato based Curry Chicken

I am very fortunate to be able to be to learn to cook different cuisines during my stay in Cambridge. My participation in two culinary clubs has been very rewarding. I made many friends from different countries and learn from them how to cook their home country’s delicacies. My friend, D, is from India (Calcutta) and she taught me this dish during one of the culinary sessions. She is a very good cook. Her warm character and generosity is contagious. Her calm and composed disposition makes people around her at ease.  



One of the most delicious dish I have learnt from D (so far) is the Coriander and Tomato-based Curry Chicken. It is not the usual thick, coconut-milk based curry that Singaporeans like to eat. It is lighter and healthier. The gravy is well-flavored with spices, onions and tomatoes, simmered with chicken to bring out the goodness. 


Recipe (Serves 4)
Ingredients:

  • Half a chicken, chopped into pieces
  • 2 large Tomatoes, chopped
  • 2 yellow onions, chopped
  • 1 handful of coriander leaves
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp + 1 tsp Garum Masala
  • 1 tbsp Cumin powder
  • 1 tsp Sugar
  • Water
  • Cooking Oil
  • Salt and Pepper

Steps:
  1. Marinate the chicken piece with salt and pepper for 30 minutes.
  2. In a pot, heat 2 tbsp of oil. Saute onion until it turns translucent. 
  3. Add in ginger and garlic paste. Stir well and add in cumin and 1 tbsp garam marsala. 
  4. Add in tomatoes and fryuntil the oil separates from the mixture. 
  5. Add in the marinated chicken and fry until it turns opaque. 
  6. Add in 2 cups of water and let it simmer for 20-30 minutes. 
  7. Add in salt, pepper and sugar to taste. 
  8. To finish, add 1 tsp pf garum marsala and coriander leaves. 

Recipe is adapted from my friend who is now in Cambridge, MA 
*Her name is not disclosed for privacy purpose
by Categories: Meat, Soup 3 Comments

Fabulous Olive and Parmesan Focaccia

I find restaurants that serve warmed bread, sincere. They provide customers something to fill their empty stomachs as soon they settle down indicates their extra effort to care for their customers. I am particularly impressed if they serve a variety of breads and allow the customers to choose from the spread. One of the breads which I look forward to is Focaccia. It is a flat Italian bread, generally softer and savory in taste. It is flavored with olive oil and salt, and often topped with herbs, cheese, olives and/or other vegetables. Because of it own flavor it is unnecessary to complement it with butter. 

This is the first time making Focaccia bread and the oven in my apartment is very old and cranky. The thermostat is highly inaccurate and insensitive. Despite with an oven thermometer to help to calibrate the moody heater, the dial reads differently after every use. Almost everyone in my building faces the same problem. Luckily, the Focaccia turned out pretty okay. 

Recipe (8 x 10 loaf) For hand kneading
Ingredients

  • 2 1/2 cups of Bread Flour
  • 1 1/4 cups of cold water
  • 1 tbsp and 1/2 tsp of granulated sugar
  • 1 tsp of salt
  • 1/2 packet of instant yeast
  • Extra virgin oil
  • 1/2 cup Pitted Olives, sliced
  • 1/2 cup grated Parmesan cheese
Steps:
  1. In a large stainless steel mixing bowl, combine flour, water, sugar, salt and yeast. 
  2. Knead all the ingredients together for 2 to 3 minutes. The dough will be sticky. To prevent your hand from sticking, wet your hands with lukewarm water occasionally during the kneading process.
  3. Let it rest for 5 minutes. Knead for another 3 minutes to achieve a smooth rounded dough. 
  4. Using a separate large bowl, grease the bowl with olive oil. Put the dough into the bowl and rotate the dough to coat it with oil. 
  5. Hold the bowl with one hand. Wet the other hand with water, grab the dough and stretch it to twice the length. Fold the stretched section back over the dough. Rotate the bowl 45 degrees clockwise. Repeat the process until you make a full 360 degrees. Drizzle 1 tsp of olive oil over the top of the dough and flip it over. Cover with plastic wrap and refrigerate overnight. 
  6. On a baking tray, lay with parchment paper and grease it with olive oil. 
  7. Drizzle 1 tsp of olive it on the dough. Place the dough in the center of the baking tray. Using fingers, gently create hollows and push the dough down and out towards the edges. Keep the dough about 1/2 inch thick. Sprinkle the sliced olives over the dough and push them into the dough. Let the dough rest for 20 minutes. 
  8. Drizzle another 1 tsp of olive oil over the dough. Using fingers, dimple the dough again and push the dough outwards to achieve a thickness of 1/4 inch. Cover the dough with greased plastic wrap. Let it rise for 3 hours at room temperature. It will rise to almost double the size.
  9. Preheat the oven to 475 degrees Fahrenheit. Put the bread to bake at the middle rack. Lower the temperature to 450 degrees Fahrenheit and bake for 10 minutes. Rotate the pan and bake for another 7 minutes. 
  10. Sprinkle grated cheese on top of the bread and bake for another 3 minutes. 
  11. Remove from oven and let it rest for 20 minutes before serving. 
by Categories: Bread 1 Comment

Egg Benedict & Hollandaise Sauce

Egg Benedict… A sinful breakfast/ brunch item made of poached eggs and ham over English muffins, sinfully drizzled with the divine Hollandaise sauce. All faint hearted should avoid this delicious combination because the sauce is rich, buttery and creamy. You may die of a heart attack! Just joking! But well, you got to try it at least once (from a decent restaurant, or make your own!). 

Hollandaise sauce is one of the five mother sauces in the French sauces repertoire. It is difficult to make and does not keep for long. To make the sauce, you need egg yolks, butter, lemon and some seasoning. I had to get my hubby to help me during the preparation process as one has to add melted butter into the mixture while whisking it continuously. In fact, I learnt that it is good to involved your hubby in the cooking process because he will appreciate your hard work in bringing food to the table. Well, my hubby enjoyed his breakfast very much and of course he appreciated the hard work I put in. I guess it will take some time for him to request Egg Benedict again for his breakfast at home.  (In fact, the next day we tried Egg Benedict at Boston. The sauce was a let down :P)
Recipe
Ingredients:

A) Hollandaise Sauce
  • 2 Egg Yolks
  • 4 sticks of butter (2 cups), melted and clarified
  • 1 tbsp Freshly squeezed Lemon juice
  • Salt and white pepper to taste
  • Water
Steps:
  1. Simmer a pot of water over low heat.
  2. Using a mixing bowl (that is able to place over the pot of simmering water for double boiling), whisk the egg yolks over the simmering water. Whisk the eggs till it is creamy and ribbons are formed. 
  3. Remove the mixing bowl from heat, add in the butter a teaspoon at a time and whisk continuously. If the mixture becomes too thick, add some warm water. Continue to add all the butter a teaspoon at a time. 
  4. Add in lemon juice, salt and pepper. Whisk well. 
  5. Set aside. Keep the sauce warm. 

B) Egg Benedict (For 2)
  • 2 Eggs, at room temperature
  • Ham
  • English Muffins, halved and toasted
  • Asparagus, trimmed 
  • 1 tbsp White vinegar 
  • Salt and pepper
  • 1 tsp of oil
  1. Blanch the asparagus in boiling water and put it into ice bath. 
  2. In a pan with 1 tsp of oil, saute the asparagus and season with salt and pepper. Set aside.
  3. In the same pan, heat the ham (optional)
  4. In a pot of simmer water over low heat, add white vinegar. 
  5. Crack an egg into a bowl. Slide the egg using the bowl carefully into the simmering water. Let the egg poach for 3 minutes. Repeat the same process for another egg. 
  6. Using a slotted spoon, remove the poached egg. 
  7. Lay a slice of muffin on a plate, top it with ham, egg, asparagus and drizzle with a generous amount of hollandaise sauce. 
  8. Bon Appetit!

by Categories: Bread, Meat, Sauces, Vegetables Leave a comment