Gyozas/Dumplings (To mold or not to mold)

This is more of a post on the mold than a recipe. 

It looks more like a bear trap …for teddy bears … it doesn’t look too menacing.

There’s a Japanese store called Daiso, where most everything is RM5 … which translates to about USD$1.50. This contraption caught my attention and was too weird to ignore. 

Normally I like messing about with my fingers, making shapes and out-of-shapes. 

After messing about with this for awhile, I’ve decided that making and shaping dumplings by hand is way faster altho the mold makes it really neat and uniformed.

These Chinese Jicama Dumplings are made by fiddly fingers … not talking about the recipe, just about the shaping and sealing methods. 

The ones in the main pic, I’d used wanton skins and filled it with a stuffing of minced meat, minced shrimp, chopped spring onions, salt and pepper, cornflour to bind it all together and for a silkier texture and the optional beaten egg, also to bind.

You can also fill it instead with sliced bananas and chocolate for a sweet dessert, fried til crisp and served with ice cream or drizzled with maple syrup. 

Wanton skins aren’t just for savouries.

Jaffa Cake Muffins

Orange and chocolate.

One of the best partnership ever created. 

Marsha hates fake orange flavours. So do I. Well, any fake flavour is horrible anyway. 

Marsha made these. Marsha tempted me. Marsha, this is all your fault for ending my no desserts and no sugar diet.

I shall start that stupid diet again after I’ve finished this lot. Maybe I’ll give them away …. but I’ve already eaten two. One more won’t hurt …. maybe I’ll keep 3 and give away the rest. Maybe I’ll keep them all …. just maybe.

My whole place smells so refreshing, so citrusy, so who needs a room freshener anyway.

The recipe is so simple. 

Blitz everything together, stir and bake. 

I’m at a phase where I’m totally not in the mood for creaming butter and sugar. I wanna blitz things together. Stir. And bake. 

You may call me lazy. Go ahead. Lay-zee….

We deserve to be that every now and then. Pamper yourself. Put your feet up. Enjoy some ME time.  Find an easy recipe, quick and simple, not a ton of utensils and bowls to wash after. Have a muffin (or two, or three, oh come on, you know you wanna) with a nice cuppa. (Not necessarily in that order).

I’ve made an orange pudding quite similar to this in that you blitz the whole orange and everything else and just dump it in the oven. That was awesome too!

This muffin turned out light and moist, unlike the usual denser muffin texture. I guess if you’d just put it in cake molds, you can call it a cake. (Marsha said that too).

Meet Marsha Thompson @ The Harried Cook. 

Nah … she’s not that harried. She likes being harried. She’s happily harried. 

INGREDIENTS

1 whole orange (unpeeled, quartered and seeded)

1/2 cup fresh orange juice

1/2 cup butter, softened 

1 egg

1 3/4 cup plain flour

1/2 cup caster sugar

1 tsp baking powder

3/4 tsp baking soda

pinch of salt

3 oz mini dark chocolate chips

METHOD

Preheat oven to 180ºC. 

Grease a 12 cup muffin tray or use liners or muffin cups. (I just pressed a square of baking paper into each hole...maybe that's why it looks so weird. See partial pic at bottom of page)

In a blender or a food processor, purée the quartered orange and juice until smooth. (Mine wasn’t very smooth but it worked out well. Next time I’ll try it a little chunkier for some citrusy bite).

Add the butter and egg and buzz until combined. Transfer mixture into a mixing bowl.

In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.

Fold this into the purée until completely combined.

Stir in chocolate chips.

Spoon batter into muffin cups.

Bake for about 18-20 mins (I baked a little longer, about 25 - 30 mins).

Remove from the oven. Cool in tin for awhile before removing and serving.

* I discarded the liners once out of the oven (they get soggy while cooling) and left the muffins on a rack to cool.

Chocolate Chips Pumpkin Cake

It’s pumpkin season again. 

I love pumpkins. I used to go crazy thinking of unconventional things to make, cook, bake with pumpkins. 

Crazy moments: 

~ Fried Pumpkin Indian Style

~ Pumpkin Roasted Duck Steamed Kuih

~ Pumpkin Tomato Soup Chicken

~ Pseudo-Chinese Pastry

There must be over a hundred varieties out there. We get a good variety from the local grocers. And to mess about with, I wouldn’t even bother getting expensive imported ones. Our local variety is good enough …. similar to the winter squash, Linus’ pumpkin patch types, the one Cinderella took to the ball and forgot to come back before her curfew and lost her shoe (definitely pretty ill-fitting shoe, I must say, and probably had one too many margaritas … you really have to read between the lines of those fairy tales to get the gist of the saucy substance of what the author is actually trying to say but could not due to childrens’ story books bylaws or whatnots).

Anyway, enjoy this while pumpkin is still in season or just freeze mashed pumpkin and you can have it all year through! 

Oh …. before I go mess about some more ….

For those who do not want to use canned pumpkin puree, you can prepare your own very easily.

Just get rid of the hard skin and seeds. Cut into large chunks and steam them for a few minutes (you can tell when they’re soft. The colour turns a darker orange). 

And, in this recipe, I did not mash the pumpkin too fine (I did call it mash and not puree). It’s good either way. I kinda like the speckled orange look.

(This cake is a combination of recipes. So if anyone feels that this originated from yours, please let me know. I’ll add a link and your cake pic to this). 

INGREDIENTS

1 1/2 cups flour
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup mashed pumpkin
1/2 cup (4oz) butter, melted
2 eggs
1/4 cup milk
1/2 cup semi-sweet chocolate chips

METHOD

Preheat oven to 170ºC.
Generously butter a 9”X5”X3” loaf pan or three 6”X3”X2” mini loaf pans.
Combine flour, salt, sugar, baking soda, cinnamon and nutmeg.  Mix well.
In a separate mixing bowl, beat eggs.
Add pumpkin, melted butter, and milk. Mix well.
Combine wet ingredients with the dry and mix.

Fold in chocolate chips.
Pour batter into prepared loaf pan/pans. 

Bake for 40-50 minutes or until a cake tester inserted in the middle comes out clean.
Remove cake from pan and cool on a wire rack.

Chocolate Banana Cake Un-Griped

No more gripes, people!
And another thing before I go on ... if you happen not to like a subject that I'm talking about, just skip right to the recipe. Don't get worked up just because I'm worked up. That's an advice, not a gripe.


I'd seen this recipe and pix at Yee Ling's and Quay Po Cooks and salivated at each. Gotta make it! 
Made it, ate it and loved it! Of course, being true to my can't-leave-a-recipe-well-enough-alone self. I had to change it around (just a little this time, after a major bingka boo-boo phobia) and am happy to show off this cake in all it's moist, bananasome! Awesome! Yummisome! Gimmesome!

Well, that certainly put me in a good mood. 
Chocolate, the all-time feel-good food.

For the original, untweaked recipe, visit Yee Ling.
For the cupcake version, visit Quay Po Cooks.

And if you trust this isn't another boo-boo, read on ...


INGREDIENTS (CAKE)


240 g plain flour
300 g caster sugar
75 g cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
120 ml milk
3 medium sized eggs
120 ml flavorless oil (I used grapeseed)
4 medium sized, very ripe bananas, mashed
1 cup warm water
1.5 tsp vanilla extract

sliced bananas to garnish


METHOD

Preheat oven to 180˚C.
Line a 9" X 9" pan with parchment.

Mix together flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl.
In another bowl, whisk together the milk, eggs, oil, mashed bananas, water and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until combined.
Pour mixture into prepared pan and bake 35 - 40 mins.
Cool before slathering with ganache.


INGREDIENTS (DARK CHOCOLATE GANACHE)


220 g bittersweet chocolate, chopped (you can use milk chocolate if you like)
180 ml cream
15 g butter


METHOD

Place chopped chocolate in a heatproof bowl.
Heat cream and butter in a saucepan. Turn off the heat just as it starts to boil.
Pour into chocolate pieces and stir until smooth.
*(If you have difficulty melting the chocolate, place the bowl over a pot of simmering water and continue stirring until you get a smooth, glossy mixture ... water bath)
Cool completely. Mixture will be thick and spreadable. 
(I couldn't wait to eat it and didn't wait for it to cool to a frosting consistency, that's why it looks all gooey and oozy. Just as good!)
Eat by the spoonfuls .... uh, I mean, spread onto cake.


TO SERVE:

Split cake into two. Spread some ganache onto bottom half of cake, layer sliced bananas onto that, top with upper layer of cake, spread with ganache and devour!
Or put more banana slices over the top if you like. 
Go Bananas!

Guest Post: One "O" or two "Os"

Hello everyone. I'm back ... at least for a couple of weeks, before I have to run off again to follow up on dad's condition with the doc.

Thanks all for being patient with all this inactivity. Whoo! I can tell you where all the activity was .... back home, at the hospital. But after all the last 10 days' of tests and specialists, we know that it isn't life threatening and not too serious altho looking at the discomfort, depression and distress dad was in really turns my stomach.

Anyway, here I am, with a guest post that is loooong overdue. This was suppose to be set for when I'm gone but things happened earlier than planned and I just wasn't prepared. But thank goodness for this ... I'm so exhausted right now after having just returned home yesterday. So while I recuperate and recharge my old batteries, enjoy!

Veronica, aka, Lucy (as in Lucille Ball), aka Quay Po of Quay Po Cooks, really doesn't need any introduction. She's got tons of fans from all over. And if you need an explanation as to why she calls herself "Lucy", head over to her space and read all about it.

I had the pleasure to meet up with her before all this hoohah happened.

She's such a lovely person to talk to and to be with. It was just the two of us and I don't believe we had even a moment's awkward silence (quite common with first meets) in the hours we had together.

Here's hoping we meet up more times once things settle down on my side.

Here she is, folks! Applause, please .....

One “O” or two “Os”

When Ping asked me to do a guest post for her, I felt honored. I immediately jumped on the offer. It is a great feeling to know that you are regarded as a friend and are trusted to write a post for her. Thanks Ping for thinking of me.

Ping’s blog is one that I love to visit because I always admire her incredible creation of new recipes and also the gorgeous food pictures she puts up on her blog. I also enjoy her humor and the wittiness in her writing.

The last time I met up with Ping, I brought with me some French Macarons, with lemon curd, durian filling, and was so anxious for her to taste the macs. You might guess what happened next. When I told her about the macarons, she said she does not eat durian. Aiyoh, I felt so silly for not inquiring first. I love, love love durian and am clearly guilty of assuming all Malaysians will like it too. I forgot that Ping, while a true blue Malaysian, has worldly taste. I should have made the Macarons with kumquat chocolate ganache fillings for her. Now the kumquat season is over, so I guess I can only make that one for her next year.

So the next time we meet up again, my dear Ping, I will make some of these American coconut macaroons (note, two Os) for you instead.

When I first became infatuated with macarons (note, one O) I mentioned to my Quay Lo (my husband) that I was going to learn to make them but I pronounced it as Macaroons. He was very pleased and when I first produced some from the oven that had not crack into halves, or collapse in a messy blotch in the pan, I proudly took a few to him to try. He took one look at them and said “Darling, what is this? These are not Macaroons. I don’t know what these are.” In fact, my husband’s response was no surprise. The recipe for today is indeed an American concoction which they borrowed from Scottish recipes. The principal ingredients consist of egg whites, sugar and shredded coconut. It is the only confection that my Quay Lo knew to be called Macaroon. It is sometimes called a “Coconut Macaroon” just to be sure the listener knows that it is not the classic French Macaron. Sensing my Quay Lo’s disappointment (which was brief as he was soon devouring the Macarons I had offered) I decided to give the Coconut Macaroon (ala American) a try. Here is the recipe along with the photos and I have to say, I like both confections very much. Still, as I told my Quay Lo, I felt that the Macarons (ala French) is a more refined pastry. “Darling, It has been around since 1791 according to the bible of French culinary wonders, the Larousse Gastronomique” I said to him breezily. “Not when you make it so that it smells like sewer water, my dear” he said dryly back.

So you see my dear Ping, you and my Quay Lo are of the same view and I am out voted. So this recipe is for you and your readers with some assurance that these smell perfectly divine… I promise.

INGREDIENTS

2 large egg whites

3 tbs flour

a pinch salt

1/3 cup sugar

1 (7-ounce) package sweetened shredded coconut

½ tsp vanilla extract

METHOD

Preheat oven to 350 degrees F. In a mixer whip egg whites and salt until they become foamy. Add sugar in slowly. Continue to whip until the egg whites are stiff peaks. Add vanilla extract. Fold in shredded coconut and flour.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

Optional: Drizzle dark chocolate ganache.

Tipsy Cranberry-Chocolate Cupcakes

Remember that bottle of Jamaican Rum I had to open and use for the Carrot Cocktail? Even after several servings *hic*, there's still plenty left and I'm starting to enjoy using rum in my kitchen adventures.

I was browsing through some recipes and came across Ann's gorgeous Chocolate Cranberry Cupcakes.

With some dried cranberries leftover from all the Christmas baking, I knew I had to make this immediately. (Especially when I read that this had rum in it.)

And get this! For the first time (first time for as far as I can remember anyway), I followed a recipe to the letter and made no changes ... oh, except maybe for the squiggly white chocolate decoration and the recipe title.

One thing I'd do different to this already perfect recipe would be to add more rum (sorry, Ann, I'm a closet alcoholic in denial. Oh, did I just admit to it? Guess I'm not in denial anymore! Yay! Let's drink to that!) and to soak those cranberries longer than I did. I just couldn't wait to make them, I guess. (Ya, right).

There's something seriously wrong with the weather here. The evaporation rate is crazy. Each time I add rum, it seems to evaporate really quickly *sip* and I'd have to add more *sip* and there seem to be never enough *sip* to soak the cranberries in *sip* *hiccup*. (Exshquish me).

For Ann's original, less tipsy and sane post, click here.

Otherwise, continue reading for recipe ....

CUPCAKE

INGREDIENTS

80 g dried cranberries

3 tbs rum (more! more!)

175 g butter, softened

150 g icing sugar

45 g good quality cocoa powder

90 ml hot water

1 tsp vanilla extract

3 large eggs

75 ml whipping cream

175 g plain flour

1/2 tsp baking powder

1/2 tsp baking soda

METHOD

Preheat oven to 170˚C.

Soak cranberries with the 3 tbs of rum for an hour. (Will try soaking them overnight next time).

Mix sifted cocoa powder with hot water. Set aside.

Mix together flour, baking powder and baking soda.

Beat butter and icing sugar until pale and fluffy.

Add in cocoa mixture and vanilla extract. Mix well.

Add in eggs, one at a time. Beat well after each addition.

Whisk in cream.

Fold in flour and then add in soaked cranberries together with whatever juices it's been soaking in (if there's any left after all the sipping). Mix well.

Spoon batter into lined muffin tins 3/4 full.

Bake for about 20 - 25 mins or until skewer comes out clean when inserted into middle of cupcake.

Remove from tins and cool on racks.

Top with ganache to serve.

Decorate with white chocolate squigglies, sprinkles, sugar shapes, etc.

(Okaaay ... this part I didn't follow 100%)

GANACHE

INGREDIENTS

125 g semi-sweet / bitter chocolate, chopped

100 ml cream

20 g butter

1/2 tsp vanilla extract (I didn't add this)

1/2 tbs rum (optional) (what do you think I did?)

METHOD

In a microwave-proof glass container, heat the cream and then mix together with the chopped chocolate.

Stir until smooth and all chocolate have melted. (If you find it to be lumpy, give it a short zap in the microwave and stir. Take care not to burn the chocolate).

Stir in butter. Mix well.

Chocolate Dipped Candied Ginger

This'll spice up your love life. No, not talking about weird toys or little blue pills. Just something sweet, something spicy, something different.

I had made some candied ginger at the post before this. And it occurred to me to turn this plain little cube-like things into something a little more exotic than the usual chopped-up-and-put-into-cakes-or-cookies.

Valentine's Day is just around the corner. And may I remind everyone that this day isn't just for the head-in-the-clouds folks, but also for old fogies like me to appreciate and to send out some appreciation and some platonic love (in case some folks get the wrong idea here).

Ok, shutting up now .... going to get some spice in my life ... going to chew on some chocolate ginger. What were you thinking?

INGREDIENTS

candied ginger (see previous post)

good quality dark chocolate (sweet, semi sweet, bitter, white, whatever)

METHOD

Melt chocolate however you want. I zapped mine in the microwave in short bursts (so that it doesn't burn).

Stir in between zaps.

Dunk candied ginger pieces halfway into chocolate. (You can dunk the whole thing if you like).

Allow to cool and set in fridge.

*Tip: Skewer the ginger pieces, dunk them in chocolate and then stick the skewers into a styrofoam block while they cool and set (like a pin cushion) so that they don't get smeared.

February is #chocolatelove month! Check out all the gorgeous yummies!