Year 2012 At A Glance

Pin It Now!

Year 2012 has been a great year for Vivian Pang Kitchen, my humble blog. Thanks for all your supports, comments and encouragement via Vivian Pang Kitchen website, Facebook page and other social networks channels. Ever since I start my blog my baking and cooking skills has been improve a lot. It has been a fun and great journey of having blogger friends around who used to share their great food. Being a follower and reader of their blog I’ve been exposed to many varieties of food and great way of baking, cooking, ideas etc.

 

After looking at my year 2012 posts archive I discover not much cooking I done. Well…I like sweet dessert and I prefer baked goods :D I just can’t resist to add into my ‘To bake’ list when looking at those mouth watering desserts recipes. Well for the coming year I would like to explore different cooking recipes instead of baking. Especially on Asian dishes which I used to grown up with. I know I have a lot to learn to get the dishes done well. I hope after today post I really work on dishes as I promise myself :D If really happen…my hubby will be the 1st person who support because he is the one who prefer savoury dishes instead of dessert. I hope he will happy be my ‘white mouse’ for the dishes I prepared. LOL!

Today I like to highlight some of the recipes which I posted in year 2012.

~Most frequent visit recipes
My family has been enjoying this easy to prepare and great Japanese style pork chops. Now it has been become our family favourite dish especially my kids. 

Japanese style crispy pork chop

Some might not heard of this kueh. I didn’t know its name until I read it in one of blogger friend post. This actually is under steamed bun family which I enjoy very much during my teenage years. Therefore I’m very happy after seeing this hardly find traditional kueh recipe.

Moho kueh 2nd recipe

Moho kueh 1st recipe

I used to bake bread for my family, almost every 2 days! This is a great recipe for soft fluffy bread which my family enjoy the most.

Cream cheese bun with 17hrs pre-fermented method

~My favourite photos
Thanks to my hubby for this wonderful present, DSLR camera which I like very much! Ever since I own it I enjoy taking picture of my food. This are some photos that I like to share. A lot of room for me to improve my photography skills.

My 1st posted photo with DSLR camera, chicken nuggets. It is my kids favourite ^^

Chicken nuggets

 

I like the 'mood' of this photo :)

Zebra pandan cheesecake

Most of the time I hardly get the photos of chocolate bakes. I'm happy with this photo as I can capture the gooey texture of this brownies.

Applesauce brownies

Another great shot of brownies that I like.

Not so checkerboard brownies

~Successful bakes
This year I manage to get quite number of successful bakes from my oven. Knowing my oven temperature really play important role of getting nice bakes.
*Healsio water oven AX-700V(S) from SHARP

A) Cheesecake - I can have nice cheesecake without much cracks at 120C with steamed bake.

Marble cheesecake

B) Sponge cake (in normal pan for birthday cake)- sponge cake rise without much shrinkage at 140C.


Sponge cake

C) Swiss roll-bake at 180C with steam bake gives moist and easy to roll Swiss roll.

Chocolate Swiss roll

~Fun times
My sons are crazy with Angry Birds same as me..not the games. I like to play with the characters :)
 

Special cupcakes with Angry birds characters

 

This year I enjoy having Christmas bakes in my kitchen. I can't believe I make these.



Christmas Log cake

Chocolate cake pops

~Several attempts recipes

Some of the recipes I need to make several times to get it done :D My most attempts recipes are below.

Smilling char siew pau in traditional way

These dumpling require wrapping skills

Dumplings

~Reliable recipes
I found some realiable recipes. Among them I like to hightligh the below.

Great pie crust recipe. Will use it whenever want to make pie.

Durian tarts

Give great texture of red bean filling.

Red bean filling

Indeed very easy to prepare yet give great moist chocolate cake

Easy chocolate cupcake

Have some ripe banana around your house?Give this banana muffin recipe a try. You will love it as much as I do.



Easy banana muffins

Lastly I would like to wish all Happy Cooking and a very Happy New Year. May Year 2013 bring happiness, joy and prosperity for you and your family. Looking forward to share many more delicious recipes in Year 2013.

 

Happy New Year! 

 

Nasi Kebuli with Spiced Roast Chicken-MFF Pahang

Pin It Now!

I never heard of Nasi Kebuli until I read it in MFF-Pahang. By looking at the spices used in the recipe I know I'm going to cook. Coriander seeds, fennel seeds and cumin seeds are the spices commonly used in my kitchen. I used to marinate chicken for roasted chicken which is our family favourite dish. Therefore my kids especially will accept this Nasi Kebuli.

My rice turns out sticky instead of fluffy. I added too much water! Apart from the 'not good' texture this rice is very flavourful. I personally like it but not my hubby and kids :P Since I have made it I don't want to miss the chance to submit for this month MFF-Pahang state hosted by Wendy. 

I'm sharing our family favourite spice roasted chicken too. I used to bake together with cauliflower or any root vegetable (like carrot, pumpkin, potatoes or even garlic and onion) underneath. By doing this vegetables are indirectly seasoned with roasted chicken ‘drips’. In order to avoid direct contact with rack (for easy cleaning and sticking) I place the chicken on lemon grass (serai). If you are using carrots, potatoes; cut them into lengthwise. Put on rack and place chicken pieces on it.

Adapted from Wendy
~Nasi Kebuli
Ingredients:

(A)
350gm basmathi rice (2 ½ cups)
1 red onion, thinly sliced
2 clove garlic, minced
1 inch ginger, bashed
2 inches cinnamon stick
3 cardamom
 
(B)

1 lemongrass
1 kaffir lime leave
1 sprig mint
 

(C)
½ cup coconut milk
2 teaspoon salt
1 tablespoon butter + 1 teaspoon oil
700gm water

(D) Grind finely
½ tablespoons coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon black pepper (whole

(E) Condiments
Chinese parsley
Fried shallots
Fried/toasted cashew nuts
Golden Raisins
Omelette strips
 

Methods:
1. Wash rice and let it drip dry in a colander.
2.  Heat wok on medium heat and put in oil and butter. Saute onions, garlic and ginger, cinnamon stick, cardamom and all the ground spices until very fragrant and the onions are translucent.
3. Put in rice and toss it around.
4. Put in water, coconut milk and salt and bring it to a boil.
5. Add in lemongrass, kaffir leaf and mint.
6. Let rice cook until done. Let rice sit for at least 30 minutes.
7. Fluff rice and then top with the condiments.
8. Serve rice with daging bakar/pacak or preferred dishes.

I’m serving with roast chicken with the same spices as Nasi Kebuli. By the time you had finish cooking the Nasi Kebuli your roasted chicken in oven is done as well!
 

~ Spiced roast chicken
Ingredients:
2 chicken thighs (with skin)
2 drumsticks (with skin)
1 teaspoon salt
1 tablespoon brown sugar
 
Grind finely
½ tablespoons coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon black pepper (whole)

methods:
1. Add in salt and brown sugar into spice powder. Mix well.
2. Coat the spices evenly on chicken pieces. Leave to marinate at least 1 hour or overnight in fridge.

3. Place lemon grass (or vegetable) on rack. Arrange chicken pieces on top with skin facing down. Bake in preheated oven 250C for 30 minutes or till cooked.
* For easy cleaning place a tray with aluminium foil underneath. I place cauliflower and cook at the same time.
* For even cooking (nice brown skin), turn over chicken after 20 minutes in oven. Then continue bake till done.

I am submitting this post to MFF Pahang Month hosted by Wendy, Table for Two.

Chocolate Snowflake Cake Pops

Pin It Now!

I make these cake pops in order to 'rescue' my not so nice to 'see' and 'eat' cupcakes. Initially I plan to bake chocolate cupcake and top with chocolate ganache. So I can clear some of the whipping cream which I used in making Christmas Log Cake. But ...looking at them ... With those mushroom 'head' I have to change my plan. LOL! I can't pour ganache on them!
 

Why not nice to 'eat'? Well the baking soda that recipe called is a bit too much. I can taste it in my cake. Next time should reduce a bit. Therefore I decide to crumb it and make into cake pops.
 

I'm glad I make these cake pops. Aren't they cute and pretty? I really enjoy the process. Thanks to my hubby of taking care my little princess :) Actually you can use any chocolate cake that you have or even the store bought one. Today I'm using Martha Stewart chocolate cake recipe.

Inside look of the cake pop

Some are packed given as present to friends!

Adapted from Martha Stewart chocolate buttermilk cupcake

~Chocolate cake
Ingredients:
(A)
¾ cup all-purpose flour, (spooned and leveled)
1 teaspoon baking powder
½ teaspoon baking soda
(Next time will reduce to ¼ teaspoon as I can taste it in the cake)
¼ teaspoon salt
* Sieve and set aside
90g sugar

6 tablespoons unsweetened cocoa powder
Few tablespoons of hot water

 
(B)
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk
* Replace with milk with added ½ teaspoon vinegar(after mixing set aside for 10 minutes).
1 large egg
1 large egg white
 
Methods:
1. In a large mixing bowl, add in sifted flour mixture and sugar; set aside.

2. Combine cocoa and 3 tablespoons (I used about 4 ½) hot water until a thick paste forms (this process intensifies the chocolate flavour).

3. Add butter, buttermilk, egg and egg white; whisk until combined.

4. Whisk in flour mixture until smooth.

5. Pour batter into 8' round lined pan. Bake in preheated oven at 180C for 20 minutes or until a toothpick inserted in the center of cake comes out clean.

6. Transfer cake on wire rack to cool completely.
 
 
After the cake cool completely let see how to transfer it into cute cake pop ^^ Since I want to clear whipping cream from my fridge I choose cake pop with whipping cream as combine agent.

I can't get the cake pop sticks from bakery shop therefore I used bamboo sticks instead. Just trim off the pointy side to get shorter length.
 

~Cake pops
Adapted and modified from Lauren of Fredellicious
Ingredients:
Chocolate cake from above recipe
* You can used store bought chocolate cake as well

* I make 20 cake pops with 6 cupcakes as shown)
1/2 cup +/- whipping cream
 
Melted chocolate for coating

Some candy sprinkles to decorate
Styrofoam to hold cake pops
Cake pop sticks (I used bamboo sticks; trim away the pointy side to get shorter sticks)
 

Methods:
1. Tear the cake into pieces and put into big bowl. Then rub with both hands till all cake pieces become fine crumbs.
 
2. Start adding the cream.  Add in 1/4 cup first. Mix together. Add the rest of cream little at a time so you don’t add too much.
* Start mixing with a spoon, then with hands. It is much easier to get it all mixed up.
* The crumb should not wet or too dry. One it can easily form into ball and hold its shape, it is ready.

3. Now start rolls the balls. Use a tablespoon to measure. Or any other tools that can help you get an even size of balls.
 
 4. Place the balls on a pan which can be fit into your fridge. Let the balls set (about 1 hour) before coat with chocolate.
*I shape the balls one day ahead. Keep inside container with lid on in fridge.
 
5. Just before coating melt the chocolate (with double boiler method). Dip the stick into the melted chocolate, then into the ball.  This will help the ball stay on the stick. Keep in fridge again to set (about 1/2 hour).
 
6. Dunk the ball into the bowl of melted chocolate and coat the ball completely. Rotate cake pop over the bowl, letting the excess drip off. Then place the stick into your foam and let it harden completely.
*use shallow bowl/ cup to ease the coating process.
*remove the balls few (3-4 sticks) at a time from fridge while working on coating. Chilled balls won’t fall easily while dunking in melted chocolate. It helps chocolate set fast too.
*if you want to add sprinkles, do it before chocolate set.

~Cake pop with snowflake design
I use egg-free royal icing (which I used in decorate my gingerbread cookies) for the snowflake. Refer here for recipe. After the coated cake pop set, pipe the icing on surface to create snowflake. Leave aside to set.

I'm submitting this post to

~ Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies 

~December AlphaBakes challenge with letter 'S' hosted by The More than Occasional Baker and Caroline Makes

~Tea Time Treats Blogging Challenge 'Chocolate' hosted by Karen from Lavender and Lovage and Kate from What Kate Baked.

~Cook like a Star, Martha Stewart, organised by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats

No-Knead Dinner Rolls (Martha Stewart)

Pin It Now!

I see Lora of Cake Duchess sharing this no knead bread recipe of Martha Stewart. She gave tumps up for this incredible easy to make bread with incredible soft and fluffy texture! Without much consideration I decide to try. 
 
As Asian we prefer soft and light bread. In order to achieve that bread flour with strong gluten is being used. The bread dough has to be kneaded till can be stretched into very thin membrane. But for this recipe all-purpose flour is used and no kneading is required! Therefore I really curious how soft this bread will be.
 

I used half of the recipe. I sprinkled some white sesame seeds on top of buns before send into oven. As you can see the dough is very sticky. Even after the proving time the dough still too sticky to handle with hand. With the help of scraper and spatula I manage to divide and transfer the dough into baking pan.



After done mixing. Very sticky dough.

After 1 hour proving...still sticky...

The result...Yes ! The texture is soft even the next day! However don't expect getting same texture like bread made with high gluten flour. I would say these no knead bread texture is fluffy and crumbly. If you give it to child do remember to sit them at easy cleaning station. Or else you will end up collecting crumbs all over your house :D My kids and I enjoy these fluffy buns but not my hubby. He still prefer those 'real' bread :D

 

Adapted from Martha Stewart No-knead dinner rolls
Half the recipe
Ingredients:
(A)

1 cup warm water
7g active dry yeast 
 

(B)

40g sugar
2 tablespoons melted butter (replace with vegetable oil) 
1 egg, lightly beaten
½ teaspoon salt
3 cups all-purpose flour (spooned and leveled), plus more for shaping dough

Methods:
1. Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.

2. Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms.

3. Brush top of dough with butter (I omit, could it be the reason why my dough still sticky to handle after proof ?); cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
 
4. Turn dough out onto a well-floured work surface. With scraper divide the dough into half. Each half divides into 3 portions. Then, each portion cut into 2 parts. Repeat the same for the other half. Each half has 6 pieces of dough (total of 12 pieces).
 

 

5. Generously grease a round 9' baking pan. Place dough balls in and let it rise in a warm place until doubled in bulk, 30 to 40 minutes.
*The dough is very sticky. I used scraper and spatula to 'shape' and transfer into pan.
 

6. Apply egg wash. Sprinkle the top with some white sesame seeds. Bake in preheated oven 180C for about 30 minutes. Bake until golden and rolls sound hollow when tapped on bottom (tent with aluminium foil if browning too quickly).

I'm submitting this post for this month :

 

~ Wild Yeast Blog @ Yeastspotting

 

~ Bake Your Own Bread

 

~Cook like a Star, Martha Stewart, organised by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats