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Friday, August 14, 2009, 11:44 PM
Our Thai Dishes (AFP Practical Exam)
PHAD THAI
Thai Stir-Fried Noodles with Prawns
Serves 2 pax.
Ingredients
100g (dried weight) Chandhaburi noodles or small rice noodles
6 medium sized prawns, peeled and deveined
½ bean curd, diced
2 tbsp vegetable oil
4 tbsp roasted peanuts, coarsely ground
2 tbsp palm sugar syrup
2 tbsp tamarind concentrate
½ tsp dried red chili powder
2 eggs
Stock (mix well, to be added during frying)
1 tbsp oyster sauce
1 tbsp fish sauce
2 tsp peppercorns
1/2 tbsp sugar
Method
1) Soak the noodles until soft. Drain dry.
(Tip: Soak noodles in lukewarm water to soften noodles at a faster rate)
2) In a wok, fry the bean curd in little oil until golden brown. Leave aside.
3) Stir-fry prawns until they are cooked and leave aside.
4) Add beaten eggs, and, when they begin to set, fry them with the noodles and scramble well.
(Tip: Reduce heat to prevent complete coagulation of eggs)
5) Add in stock, palm sugar and tamarind concentrate.
6) Reduce heat and simmer for about 2 minutes.
7) Garnish with bean curd, prawns, peanuts and chili powder.
GAI PHAT HOY BAI TOY
Pandan Chicken
Makes approximately 5 pandan chickens
Ingredients
5 pandan leaves
2 boneless chicken leg (palm size)
Marinate
1 cilantro roots
1 garlic cloves
1 tsp peppercorns
1 tsp light soy sauce
1 tsp sugar
½ tbsp peanut oil or sesame oil
Method
1) Soak pandan leaves in tap water until soft enough to bind.
2) Cut chicken leg into bite size pieces.
3) In a mortar, crush cilantro roots together with garlic cloves and peppercorns. Mix crashed spices together in a pot with light soy sauce, sugar and oil.
4) Marinate chicken pieces in this mixture.
5) Remove chicken thighs from marinate, wrap in pandan leaves and refrigerate for 1 hour.
6) Bake pandan chickens in an oven at 210 degree Celsius until cooked.
GAENG SOM
Hot & Sour Curry
Ingredient List
Hot and Sour Curry Paste
4 dried red chilli or red spur chilli
2 chilli padi
2 stalk krachai (Thai Ginger)
4 tbsp shallots
1/2 tbsp shrimp paste
Ingredients
6 medium prawns
2 small tomato
50g cauliflower, cut into small florets
50g long bean, cut into 1 inch lengths
50g white radish, peeled and sliced
50g carrot, peeled and sliced
1 tbsp fish sauce
1 tbsp sugar
2 tbsp tamarind juice
2 tbsp lime juice
Method
Hot and Sour Curry Paste
1) Deseed chillies and cut chillies and krachai into smaller pieces.
2) Blend ingredients for Hot and Sour Curry Paste in a blender with 1 cup of water.
Curry
3) Bring the curry paste to boil and add in prawns and assortment of vegetables (add in the vegetables which takes the longest time to cook first).
4) Cook vegetables throughly till tender and add in seasonings - fish sauce, sugar, tamarind juice and lime juice (note: add lime juice last or just before removing from heat)
5) Serve Hot and Sour Curry hot and garnish with chinese parsely.
[Tip: You may blanch the vegetables seperately and refresh it immediately in cold water so as to prevent overcooking. Blanching and refreshing also retains and enhance colours of vegetables, making it more appetizing.]
Ingredient List
Pudding
120ml pandan water
120ml water
70g sugar
18g rice flour
17g mung bean flour
5 and 1/2 water chestnuts
Topping
80ml coconut cream
20ml water
10g rice flour
4g tapioca flour
1g mung bean flour
1 tbsp sugar
A pinch of salt
Garnishing
3 tbsp tapioca flour
1/2 water chestnuts
A few drops of red colouring
Method
Pudding
1) Stir rice flour and mung bean flour in pandan water to form a slurry and set aside.
2) Dice water chestnuts and place it into a small saucepan with water and sugar. Bring it to boil.
3) Pour slurry into the saucepan and let the mixture simmer, stirring consistently for 10 minutes.
4) After cooking, fill the banana leaf cups to three-quarters full and set aside to cool.
Topping
5) Sieve rice flour, tapioca flour and mung bean flour together.
6) Pour coconut milk and water into a small saucepan, and add in salt and sugar. On low heat, stir the mixture until the dry ingredients dissolve.
7)Combine the sieved flour into the saucepan and bring to a slow boil. Cook, stirring consistently on low heat for 15 minutes. The mixture should be smooth, rich and free of lumps.
[Tip: Remove the saucepan from heat if mixture starts to lump. Stir vigorously until the lumps are dissolved before placing it back on heat.]
8)Fill the banana leaf cups (5cm x 5cm) completely by spooning the topping mixture carefully on top of the pudding.
Garnishing (Red Rubies)
9) Dice water chestnuts, coat it with red colouring, and then toss it with tapioca flour.
10) Cook the water chestnuts in boiling water for until they float on the surface of the water.
11) Drain the water chestnuts and refresh them in a bowl of ice water.
12) Dab the red rubies dry on a kitchen towel. Place one on each tago.
13) Chill before served.
This recipe serves 2 pax.
Ingredient List
Hot and Sour Curry Paste
4 dried red chilli or red spur chilli
2 chilli padi
2 stalk krachai (Thai Ginger)
4 tbsp shallots
1/2 tbsp shrimp paste
Ingredients
6 medium prawns
2 small tomato
50g cauliflower, cut into small florets
50g long bean, cut into 1 inch lengths
50g white radish, peeled and sliced
50g carrot, peeled and sliced
1 tbsp fish sauce
1 tbsp sugar
2 tbsp tamarind juice
2 tbsp lime juice
Method
Hot and Sour Curry Paste
1) Deseed chillies and cut chillies and krachai into smaller pieces.
2) Blend ingredients for Hot and Sour Curry Paste in a blender with 1 cup of water.
Curry
3) Bring the curry paste to boil and add in prawns and assortment of vegetables (add in the vegetables which takes the longest time to cook first).
4) Cook vegetables throughly till tender and add in seasonings - fish sauce, sugar, tamarind juice and lime juice (note: add lime juice last or just before removing from heat)
5) Serve Hot and Sour Curry hot and garnish with chinese parsely.
[Tip: You may blanch the vegetables seperately and refresh it immediately in cold water so as to prevent overcooking. Blanching and refreshing also retains and enhance colours of vegetables, making it more appetizing.]
TA-GO
Pudding with Coconut Topping
This recipe makes 4 tago.
This recipe makes 4 tago.
Ingredient List
Pudding
120ml pandan water
120ml water
70g sugar
18g rice flour
17g mung bean flour
5 and 1/2 water chestnuts
Topping
80ml coconut cream
20ml water
10g rice flour
4g tapioca flour
1g mung bean flour
1 tbsp sugar
A pinch of salt
Garnishing
3 tbsp tapioca flour
1/2 water chestnuts
A few drops of red colouring
Method
Pudding
1) Stir rice flour and mung bean flour in pandan water to form a slurry and set aside.
2) Dice water chestnuts and place it into a small saucepan with water and sugar. Bring it to boil.
3) Pour slurry into the saucepan and let the mixture simmer, stirring consistently for 10 minutes.
4) After cooking, fill the banana leaf cups to three-quarters full and set aside to cool.
Topping
5) Sieve rice flour, tapioca flour and mung bean flour together.
6) Pour coconut milk and water into a small saucepan, and add in salt and sugar. On low heat, stir the mixture until the dry ingredients dissolve.
7)Combine the sieved flour into the saucepan and bring to a slow boil. Cook, stirring consistently on low heat for 15 minutes. The mixture should be smooth, rich and free of lumps.
[Tip: Remove the saucepan from heat if mixture starts to lump. Stir vigorously until the lumps are dissolved before placing it back on heat.]
8)Fill the banana leaf cups (5cm x 5cm) completely by spooning the topping mixture carefully on top of the pudding.
Garnishing (Red Rubies)
9) Dice water chestnuts, coat it with red colouring, and then toss it with tapioca flour.
10) Cook the water chestnuts in boiling water for until they float on the surface of the water.
11) Drain the water chestnuts and refresh them in a bowl of ice water.
12) Dab the red rubies dry on a kitchen towel. Place one on each tago.
13) Chill before served.
Sunday, August 9, 2009, 7:29 PM
Mango Cheesecake (Non-Baked)
Ingredient List
Base
150g digestive biscuits (recipe uses oreo), crushed
100g melted butter
50g toasted cashewnuts,chopped
Cream Cheese Mixture
500g cream cheese
60g sugar
1tbsp lemon juice
250g mango, diced
200g whipping cream
1 1/2 tbsp gelatine powder, mixed with
4 tbsp water and double-boil until dissolve
Top Layer
1tsp gelatine powder, mixed with
100ml water, double boil until dissolve
2tbsp fresh mango puree
Method
Base
1) Combine all ingredients and press into a baking tin. Chill until base is firm.
Cream Cheese Mixture
2) Beat cream cheese and sugar until smooth.
3) Add in mango and stir well.
4) Mix in whipped cream gradually.
5) Add in gelatine mixture and stir well.
6) Pour mixture onto chilled biscuit base and chill in the fridge.
Top Layer
7) Mix mango puree with dissolved gelatine.
8) Pour onto the set cheesecake and chill overnight.
Saturday, August 8, 2009, 2:41 PM
Cream Cheese Chiffon Cake & Baked Apple Pies
CREAM CHEESE CHIFFON CAKE
Ingredient List
Ingredients A:
40g softened salted butter
100g softened cream cheese
2 tbsp fresh milk
Ingredients B:
6 egg yolks
1 tsp vanilla essence
30g plain flour
20g corn flour
Ingredients C:
5 egg whites
110g caster sugar, mixed with
1/4 tsp cream of tartar
Method
1) Preheat oven to 170 degree Celsius.
2) Double-boil ingredients A and stir until melted. Remove from heat.
3) Add in egg yolks and mix well. Then fold in the remaining ingredients B and mix well.
4) Beat ingredients C in a clean mixing bowl until white and stiff.
[Tip: It is very important to use oil free and very clean mixing bowl while whisking egg whites. Otherwise the egg whites cannot be whisked until stiff.]
5) Mix 1/3 of egg white mixture with cheese mixture using a spatula. Then add in the remaining egg white mixture and mix well.
6) Pour batter into a 10"/25cm chiffon cake pan and bake for 45 minutes or until cooked.
[Tip: DO NOT grease the chiffon cake pan!]
7) Remove cake from oven, invert and leave to cool completely before removing cake from the tin. Cut into pieces and serve.
BAKED APPLE PIES
Ingredient List
Apple Filling
4 large apples (Red[Sweet]/Green[Sour])
60g fine sugar
30g butter
6 tbsp raisins
1 tsp cinnamon powder
Pastry
500g plain flour
250g cold hard butter
6 tbsp cold water
1/2 tsp salt
Glazing
1 egg yolk
1/2 egg white
Method
1) Peel the skin of apples and chop them into small pieces
2) Heat the chopped apples in a medium saucepan.
3) Add in sugar and stir them evenly. Close the lid and allow it to continue heating until the apple juice leaks out.
*****
4) Meanwhile, sieve the plain flour onto a metal tray.
5) Add in salt.
6) Cut cold hard butter into small pieces over the tray of flour. Using rub-in method, rub the flour and fat into small crumb-like pieces.
5) Add in salt.
6) Cut cold hard butter into small pieces over the tray of flour. Using rub-in method, rub the flour and fat into small crumb-like pieces.
*****
7) By now, the water should have already leaked out from the apples. Add in raisins and cinnamon powder. Close the lid and continue to heat for another 10 minutes.
*****
8) Add cold water to (6) and knead it into a dough. Cover it and allow the dough to rest in the fridge for half an hour.
9) Add butter into apple filling and stir until evenly mixed. Stir occassionally until the apple juice dries up and when the apple mixture thickens.
10) Preheat oven to 200 degree Celsius.
11) Remove dough from the fridge. Flatten it with rolling pin (make use of flour if required) and cut the dough into small squares with the dough cutter.
12) Glaze the sides of the square with beaten egg. Put the apple stuffing in the centre. Cover with another sqaure of dough which is slightly bigger (as it will be used to seal the apple pie!)
13) Create patterns with a fork on the sides of the apple pie and poke holes on the top.
14) Brush the top generously with beaten egg mixture.
15) Bake for 30 minutes until it turns golden brown.
9) Add butter into apple filling and stir until evenly mixed. Stir occassionally until the apple juice dries up and when the apple mixture thickens.
10) Preheat oven to 200 degree Celsius.
11) Remove dough from the fridge. Flatten it with rolling pin (make use of flour if required) and cut the dough into small squares with the dough cutter.
12) Glaze the sides of the square with beaten egg. Put the apple stuffing in the centre. Cover with another sqaure of dough which is slightly bigger (as it will be used to seal the apple pie!)
13) Create patterns with a fork on the sides of the apple pie and poke holes on the top.
14) Brush the top generously with beaten egg mixture.
15) Bake for 30 minutes until it turns golden brown.
For steps 11-15, you can refer to this illustration for better understanding!
Friday, August 7, 2009, 2:23 AM
Fruit Custard Tarts
Ingredients
Tart Pastry
250g butter
100g sugar
1 egg
500g plain flour
Custard
500g water
500g fresh milk
200g sugar
110g custard powder
1 egg
Fruit Filling
Canned peaches/ Fruit cocktail
[Tip: Use an assortment fresh fruits like kiwi, strawberries and grapes instead of canned peaches. Fresh fruits enhances nutritive values and gives more interesting colours.]
Apricot Glaze (*optional)
2 tbsp apricot jam
2 tsp water
Method
Pastry
1) Preheat oven at 180°C.
2) Cream butter and sugar till pale white.
[Tip: Ensure that butter is at room temperature to optimise creaming.]
3) Add in egg to mixture.
[Tip: Ensure egg is at room temperature so it will not cause the egg to curdle. Add in gradually to prevent curdling of egg.]
4) Add in flour slowly and knead well.
[Tip: Adding flour slowly will prevent flour pockets and even distribution of flour.]
5)Place dough into tart moulds, poke with a fork and bake till golden brown.
[Tips: Bake blind to prevent the base of the tartlet shells to rise. To bake blind, place a piece of baking sheet/ parchment/ greaseproof paper and tip in some beans.]
Custard
6) Boil water and sugar together.
7) Mix fresh milk, custard powder, and egg together and pour into boiled water and sugar.
[Tip: By adding the ingredients together, it prevents lumping of custard powder and curdling of egg.]
8) Cook till a think consistency is reached (use hand whisk).
Apricot Glaze
9) Heat apricot jam and water until liquid.
10) Strain the mixture.
11) Glaze on fruits using pastry brush.
[Tip: Glazing fruits prevents them from drying out.]
Serving technique
Divide the filling evenly among the tartlets.
Line the canned peach slices on top of the custard filling.
Tuesday, July 21, 2009, 9:21 PM
Egg Tarts
This recipe makes 32 egg tarts.
Freshly Baked Egg Tarts :)
Ingredient List
Pastry
500g Plain flour
340g Salted butter
100g Icing sugar
30g Custard powder
2 Egg yolks
Filling
110g Fine sugar
2cups Boiling water
100mL Carnation milk
1 tbsp Condensed milk
1/8tsp Vanilla essence
6 Eggs
500g Plain flour
340g Salted butter
100g Icing sugar
30g Custard powder
2 Egg yolks
Filling
110g Fine sugar
2cups Boiling water
100mL Carnation milk
1 tbsp Condensed milk
1/8tsp Vanilla essence
6 Eggs
Method
Pastry
1) Beat butter and icing sugar with medium speed in a mixer until creamy.
2) Add in the egg yolks and mix well.
3) Meanwhile, sieve plain flour and custard powder.
4) Pour in the sieved flour and custard powder into the mixer and mix with low speed until lumpy.
5) Cover the dough with plastic food film wrap and allow it to rest in the fridge for half an hour.
1) Beat butter and icing sugar with medium speed in a mixer until creamy.
2) Add in the egg yolks and mix well.
3) Meanwhile, sieve plain flour and custard powder.
4) Pour in the sieved flour and custard powder into the mixer and mix with low speed until lumpy.
5) Cover the dough with plastic food film wrap and allow it to rest in the fridge for half an hour.
*****
6) Stir and dissolve fine sugar in boiling water with a whisk. Leave aside for cooling.
7) Preheat the oven to 190 degree Celsius.
8) Meanwhile, remove dough from fridge. Press dough into disposable aluminium pastry cup.
[Tip: Ensure that the bottom is firmly pressed down before doing the sides. Poke holes on the pastry with a fork.]
9) Bake for 15 minutes.
9) Bake for 15 minutes.
*****
Filling
10) While the pastry is baking in the oven, beat the eggs with a mixer at low speed.
11) Mix in condensed milk, carnation milk and vanilla essence.
12) Pour in the sugar solution and continue to mix well.
13) Strain the mixture twice.
14) Pour custard mixture into newly baked pastry. Bake for 20 minutes.
10) While the pastry is baking in the oven, beat the eggs with a mixer at low speed.
11) Mix in condensed milk, carnation milk and vanilla essence.
12) Pour in the sugar solution and continue to mix well.
13) Strain the mixture twice.
14) Pour custard mixture into newly baked pastry. Bake for 20 minutes.
[Tip: Do this step without hesitation, as the custard mixture will stick better to the pastry while it is hot.]
Thursday, October 9, 2008, 1:00 PM
Spaghetti & Cereal Prawns/Squid
Both receipes serve up to 4 pax.
SPAGHETTI
Ingredients
200g Spaghetti
4 medium Tomatoes
6 Button Mushrooms
200g Minced Beef
3 Sausages
1 small tin Tomato Puree
2 tbsp Minced garlic
2 small Onions
2 tsp Oregano
2 Bay Leaves
Salt & Pepper to taste
Parsley for garnishing
Method
1) Remove skin of tomatoes and blend with tomato puree to paste form.
2) Stir fry onions and garlic in olive oil till fragrant.
3) Add in tomato mixture and leave it to simmer for a while.
4) Add in sausages, beef and button mushrooms.
5) Off the flame after ingredients are cooked.
6) For the spaghetti, cook in water with salt and oil for about 10 mins (or cooked).
7) Serve spaghetti with sauce and garnish with parsley.
CEREAL PRAWNS & SQUID
Ingredient List
1 medium sized Squid
200g Prawns
1 Red Chilli
1 Green Chilli
1 Stem Curry Leaves
100g Instant Cereals (Nestum)
3 tbsp Rolled Oats
1 tbsp Fish Sauce
Pinch of Sugar to taste
Parsley for garnishing
Method
1) Pan fry prawns and squid with butter and remove from heat.
2) Fry garlic, chilli and curry leaves in butter till fragrant.
3) Add in rolled oats and cereals and fry for a short while.
4) Add in fish sauce and sugar. Fry till evenly mixed and off the flame.
5) Sprinkle over prawns and squid and garnish with parsley.
Monday, September 29, 2008, 1:42 PM
Abacus Seeds 算盘子
Serves up to 8 pax
Abacus Seeds
1.5kg Yam
500g Tapioca Flour
1 cup Oil
1 pinch Salt & Pepper
1 pinch 5-Spice Powder
Other Ingredients
80g Minced Meat
2 medium Red Onions
4 large pieces Chinese Mushroom
1 piece Tau Kua
2 tbsp Dried Shrimps
2 tbsp Oyster Sauce
1 tbsp Sesame Oil
1 tsp Corn Starch
Chilli and Coriander leaves for garnishing
Method
1) Remove the skin of the yam and slice them into equal thickness.
2) Put into the steamer for about 30 mins (or until soft).
3) Mash the yam throughly.
4) Add in salt, pepper, 5-spice powder and mix with tapioca flour. Add in oil and continue mixing.
5) Roll into small balls of equal sizes and gently press in the middle giving it a shape of an abacus.
6) Cook the abacus seeds in boiling water. Remove from heat when cooked and place it into a basin of iced water.
7) Stir fry all other ingredients till fragrant and add in cooked abacus seeds.
8) Garnish with chilli and coriander leaves.