Crispy Korean Pancake

This is a crispy version of korean pancake.  My first attempt I used the proportion according to the packaging instruction. My hubby told me if it is slightly more crispy, it will be nicer. Today I increase the frying mix flour to obtain the crispiness to my family liking. Here sharing the proportion I used to all of you who wish to try.

Pancake mix 150g
Frying mix 75g
1.5 tsp potato starch
255ml water
1/4 tsp salt
16-18 small prawns (removed shell)
2 sotong (slice it thinly)
Some spring onion (chopped)

Method:
1. Mix pancake flour, frying mix, potato starch, water and salt together to become a batter.
2. Add in prawns, sotong, spring onion into the batter.
3. Heat pan with oil.
4. Scoop a ladle of the prepared batter onto the frying pan. Pan fried till light golden brown.
5. Serve hot

Crispy Batter Nian Gao

I was goggling for Nian Gao Batter recipe and come across a website stating Crispy Batter Nian Gao. I decided to give it a try and it is indeed crispy.

Recipe adapted from: https://dayre.me/coasterkitchen

Ingredients:
Nian gao, 年糕
Yam (i did not use)
Kumara/ sweet potatoes( i did not use)

100g rice flour
50g potato/ tapioca starch
25g corn starch
1 egg
1 tsp baking powder
1 tsp cooking oil
1/8 tsp salt
100 - 125ml cold water
1 tsp castor sugar ( I added sugar apart from the website)

Method:
1. Cut the nian gao into equal squares and thickness of about 1cm each. Set aside.
2.  To make the coating batter, add rice flour, potato/ tapioca starch, corn starch, cooking oil, salt and baking powder into a bowl. Mix it evenly.
3.  Then add in the egg and half portion of the water. Mix it well until it becomes a thick yet a little runny batter.
4. The batter should not be too thin until it is not able to coat the nian gao.
Add more water, little bit at a time, to the batter if needed.
5. Heat up pan with oil. Coat the nian gao with the batter and deep fry till golden brown.

French Crepes

Chance upon this recipe on a Facebook link.  As it require lemon juice which I do not have it on hand, I substitute with vanilla extract.  When I done with the cooking, I ganish with sliced banana, hershey chockate sauce and sprinkle icing sugar on it.  My daughter who is a dessert lover, love this crepe with banana so much.

Recipe adapted from https://m.facebook.com/story.php?story_fbid=10154250869703163&id=74052302134

(Half recipe portion, yield abt 7-8 crepes)
1/2 cup + 1/4 cup milk
2 egg
1/2 cup flour
1.5 tbsp butter
1/2 tsp salt
1 tsp vanilla extract
1 tbsp sugar

Method:
1. Blend all ingredients using blender.
2. Heat pan with butter.
3. Scoop batter onto pan and spread batter round the pan.
4. Few second later, flip over to cook till both side slightly brown.
5. Serve with fruits, chocolate sauce of your choice.

Krill fritters

This had always been in my mind to try making krill fritters but krill is not always available in market.  This time I spotted in wet market and I bought and give it a try.  I goggled for recipe for my reference and decided to use recipe from Table for 2 as reference.  I made some adjustment to the ingredients as I am using fresh krill.

Ingredients:

1 cup of plain flour

1/2 cup of water

1 egg

1/2 tsp salt

270g fresh krill

1/2 cup chopped spring onion

Method:

1. Wash, drained and pat dry krill. Set aside.

2. In a bowl, mix water, egg and salt together.

3. Add flour and mix till batter is formed.

4. Add in spring onion and krill and mix well.

5.  Heat oil for deep frying.

6. Using medium low heat, scoop a tablespoon of krill batter and deep fry till golden brown on both side.

7. Serve hot with chilli sauce

Korea Pancake

I saw the video on making Korea Pancake by Just One Cookbook and it seem so easy.  Without much hesitation, today afternoon I made this as tea break snack.  The only thing is need to use rice vinegar as it is mention in the blog that rice vinegar has milder taste so it is advisable to use rather than normal vinegar.  I saw this rice flavour distilled vinegar at my neighbourhood supermart. I went ahead to buy it although packaging is different from the blog recipe.  Anyway it is still belong to mizkan product.

Recipe adapted from: http://www.justonecookbook.com

Ingredients:

10 stalk green onions

1 large egg

100g medium prawns, cleaned and deveined

1-2 tbsp cooking oil

Batter:

72g cake flour

1/2tsp kosher salt (I used normal salt since do not have kosher salt)

120ml cold water

Dipping sauce:

1 tbsp soy sauce

1tsp rice vinegar

1 thinly slice green onion

1/4 tsp chilli flakes

1/4 tsp roasted sesame seeds

1/8 tsp sugar (optional, if vinegar is too strong)

Method:

1. Combine all ingredients for dipping sauce and set aside.

2. Cut the end of the green onion and then cut into half.

3. Beat the egg in a small bowl and set aside.

4. Combine cake flour and salt in a mixing bowl to make batter. Slowly add cold water and whisk till just combined. Do not overmix the batter as it will create gluten and the pancake won't have good texture.

5. Place a non stick pan over med heat and add the oil when pan is hot. Then spread out the green onion on the bottem of the pan and add the prawns

6. Drizzle batter to cover the green onion and prawns and make sure the is batter between the ingredients so that they will held together.

7. Lightly pour the beaten egg over the batter. Cook for 3 mins until the edge of the pancake get crispy and the bottom is nicely golden brown. Flip and cook for another 3 mins, press down the pancake with spatula occasionally until it is crispy and golden brown.

8. Transfer to plate. Cut with a scissor and serve with dipping sauce.

Pumpkin Donut Ball 金瓜甜甜球

Whenever I crave for donut balls I will go to bread shop to buy it.  It is not that I do not know how to make it but sometime feel very lazy to make.  Since I did not make it for very long time, today I decided to be hardworking to make donut balls on my own.

Recipe adapted from: http://gpf5666.blogspot.sg

Ingredients:

140g bread flour

10g milk powder

1/2tsp yeast

40g pumpkin pureer

20g castor sugar

15g butter

30g beaten egg

30g water

For coating:

Castor sugar

Plastic bag

Method:

1. Mix all ingredients in mixer bowl except butter.  2.Using a electric mixer, knead the mixture.  When all ingredients come all together and become a dough, add in butter. Continue to knead till smooth.

3. Proof it for 30mins or till it rise to double of it original size.

4. Shape every 10g of the dough into ball.  Place it on lined baking tray.  Let it proof for another 30mins.

5. While waiting for it to proof, heat a pot of oil for deep frying the donuts.

6. Once proofed, deep fry the donut balls till golden brown. Dish up.

7.  Pour castor sugar in a plastic bag. Place the donut balls into the plastic bags while it is still warm. Give the donut balls a few shake to thoroughly coat it with sugar.

8. Using satay stick, poke the donut balls through it.

Muah Chee

I missed this snack alot and since I did not make this snack for almost 1 year, I made it for myself.  After making, my girl also want to try and after trying she like it too. This is a very simple and easy to make snack.

Ingredients:

(Portion for 1 pax)

1/2 cup glutinous rice flour

About 95ml water

(Mix the above ingredients well.  The paste must be watery)

Peanut Coating:

1/2 cup Roasted peanut powder

1.5 tbsp sugar

Some roasted sesame seed

(Mix this together in a bowl)

Method:

1. Grease pan with peanut oil.

2. Pour the watery paste in and cook on very low heat for about 2-3 mins.

3. See that it has set and use a chopstick to roll the paste together to form a lump.

4. Toss around for awhile to ensure totally cooked.

5. Remove the cooked paste and put into the bowl of peanut mixture.  Coat the paste thoroughly and cut the paste using scissor.

6. Serve

Popiah

Popiah is a nice yummy snack but need lots of slicing of ingredients.  I am very happy that I manage to prepare this for own family.  Hubby said it is very nice.  All preparation made me busy for the whole afternoon.

Bangkwang, carrot and mushroom for frying

Seasoning needed for frying the ingredients for popiah filling

Ingredients:

About 25 sheets of Popiah Skin

850 - 900g jicama (bang kwang), grated

1 large carrot, grated

4 pieces of shitake mushroom, sliced thinly

1tsp light soya sauce

1.5 tsp salt

1.5 tsp chicken powder

550-600ml water

Dash of pepper

lettuce

2 pieces of tofu, diced and pan fried

Some bean sprout, blanched

2 hard boiled egg, cut into small pieces

2-3 chinese sausage, diced and panfried

Some small prawns, shelled and deveined, blanched

Grounded roasted peanuts

Minced garlic

Sweet sauce

Chilli(optional)

Method:

1. Heat oil in wok and fry minced garlic till fragrant. Add in jicama, carrot and mushroom and stir fry for few minutes till they turn slightly soft.

2. Add water. Then add soy sauce, salt, pepper and chicken powder. 

3. Bring to boil and then simmer for 2hrs.

4. Now ready to wrap the popiah.

Kueh Tu Tu

This is my best favourite snack since young. Kueh tutu with coconuts filling is my favourite.  I have been always wanted to try making it few years ago but the mould is really expensive.  This time after seeing my friends post kueh tutu thus made up my mind to buy the mould without thinking much.

Mould for kueh tutu

This is how I steam the kueh tutu

Ingredients:

1 cup rice flour

1/4 tsp salt

3 pandan leaves (cut into short section)

75-80ml hot water

Filling:

1/4 cup grated coconut (white portion only)

Half of 1/4 cup orange sugar

1.5 tbsp water

Method for filling:

In a saucepan, melt sugar with water on low heat. Add grated coconut. Stir fry till almost dry and set aside.

Method for flour:

1. Stir fry rice flour in a wok with pandan leaves for about 7 to 8 mins on low heat.  As you fry, the pandan leaves will get drier.

2. Mix salt with hot water and sprinkle over fried rice flour with a hand whisk or the back of a fork.  Mix salt solution together with fried rice flour until it become small lumps.

3. Sieve it

4. Fill the mould with a little sieved rice flour. Do not press. Add coconut filling in. Top up with rice flour and lightly press it.  Cover with muslin cloth, flip over and knock onto steamer.

5. Steam with cover under med low heat for 7- 8mins

Hawaiian Pizza on Bread

Today decided to make pizza bread for tea break. This is called "cheating" pizza as I made it using gardenia thick slice.

My simple recipe:

Gardenia thick slice breads

Bolognese pasta Sauce

Picnic Ham

Pineapples slice, from can type

Mozzarella Cheese

Method:

1. Spread pasta sauce on bread

2. Add picnic ham, pineapple slice on top of the pasta sauce on bread.

3. Spread mozzarella cheese on top.

4. Bake in oven at 180 deg for about 10-15min or till cheese turn slightly brown.

"Mian Jian Kueh" 面煎糕

Finally i made this "Mian Jian Kueh" 面煎糕 after kiv the recipe for 2 yrs. Original recipe from mymindpatch.blogspot.com.sg use happycall pan to do it. I used normal round pan to do the job

For recipe and step by step guide, please refer to mymindpatch.blogspot.sg

NOTE: I use peanut powder and sugar as filling