EZ BAKED YAM BUNS

Yam is one of my favourite ingredient for cooking and baking. I like the soft and cottony texture and it tastes good either sweet or savoury. Has a unique aroma.

These baked buns are soft, light and fluffy.  They stay soft  even by the third day.  Moreover, the filling is easy to prepare.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients for Filling

300 gm yam

100 gm sugar

50 ml thick coconut milk [you can use dairy whipping cream]

a pinch of salt

1. Steam yam until soft.  Mash it into a paste while still hot.  Transfer to a non-stick wok, add in sugar, coconut cream and a pinch of salt.  Stir over low heat until dry but still moist.  When the paste leaves the side of wok clean, it is ready.  Dish up and leave to cool before use.

Ingredients For Dough

[makes 20 buns]

500 gm bread flour [high protein flour]

15 gm instant dry yeast[I used 4 tsp]

1/4 tsp salt

1 1/2 tbsp milk powder

50 gm castor sugar

1 egg [set aside 1 tbsp for glazing]

200 ml water or more [depending on size of egg]

2 tbsp butter

some toasted black and white sesame seeds

1. Line small tart tins with paper cases.
2. Put all dough ingredients [except butter] into a mixing bowl, beat at medium speed until a rough dough is form.  Add in butter and continue to knead until soft, smooth and elastic.  Shape into a round ball, cover to rest for 20 minutes or double in size.
3. Punch down and divide into 20 equal portions.  Shape each into round, flatten and wrap filling.  Seal the edges well and roll into round.  Place on paper cases.
4. Leave to proof for 40-50 minutes or double in size.
5. Brush with egg glaze and sprinkle some sesame seeds.
6. Baked in preheated oven at 180 degrees C for 15-20 minutes.
7. Remove to cool or serve warm.

This post is linked to Cookbook Countdown #5 hosted by
Kitchen Flavours and Emily's Cooking (Makan2) Foray

FRIED BELACAN CHICKEN

The original recipe for this dish uses chicken wings but I seldom eat chicken wings cos' I feel it is too fatty.

Switching to chicken whole legs is a better option for me.
These fried shrimp paste [belacan] chicken tastes sweet and has the aroma of the belacan.  The spiciness depends on the pepper powder added. 
Overall, I find that it tastes good, a different version from my mum's recipe [here] which has wet belacan paste and some chilli paste.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

The marinade ingredien below is enough for 6 chicken wings but I used 2-3 chicken whole legs.

Ingredients

2-3 chicken whole legs - cut bite size pieces
Enough oil for deep frying
Marinade2 tbsp toasted belacan powder
1 1/2 tbsp sugar
1/2 tsp salt
1 tsp pepper
3 tbsp plain flour
1 1/2 tbsp cornflour
50 ml water 

1. Put all the ingredients into a bowl and mix well. Leave to marinate for 2 hours in the fridge.
2. Heat up enough oil in wok or deep saucepan, deep fry marinated chicken in batches until golden brown and cooked.
3. Dish up on serving platter lined with salad leaves and garnish with some sliced tomatoes. Serve immediately.

 

 

This post is linked to Cookbook Countdown #5 hosted by

Kitchen Flavours and Emily's Cooking (Makan2) Foray

EZCR#55 - STREAKY PORK FILLET SESAME SALAD

The hot and dry weather season does affect my mood for cooking and baking. What more with my hubby away from home, it is good time for me to prepare simple and easy dishes like salads and soups or even One Dish Meals.

This salad is rather easy to prepare. I can use any combination of vegetables that can be eaten raw or suitable for salads and serve it with the blanched meat slices with a dressing. 

Here, I used a sesame flavour salad dressing and it turns out well. 

It is aromatic, savoury and sweet. Chilli oil can be added to increase the spiciness.

Ingredients

1 small zucchini – washed and shredded

1 yellow onion – peeled and finely sliced

1/2 red carrot - peeled and shredded

1 tomato - cut thin strips

1 red chilli – seeded and chopped

1 stalk coriander – chopped

Some toasted sesame seeds

150 – 200 gm streaky pork belly – cut in 2 inch lengths

Dressing [combined]

2 tbsp sesame paste

1 tbsp each oyster sauce, light soy sauce and sesame seed oil to taste

1 tsp sugar

2 tbsp cold water

1. Soaked shredded ingredients in boiled cold water for a few minutes, drain in colander.  Place them on serving platter.
2. Combine dressing ingredients, taste to adjust.
3. Bring a pot of water to boil, blanch meat slices until cooked through [when the water turns clear, the meat is cooked].   Dish up and place over vegetables.
4. Drizzle over the dressing. Sprinkle toasted sesame seeds.
5. Serve immediately.
   
   
   
   

MINCED CHICKEN MUSHROOMS BUNS

Savoury baked buns for a change after having mostly buns with sweet fillings.  This filling is savoury sweet and aromatic with the pasta sauce.  The bun skin is not too sweet with this amount of sugar.  These buns stay soft and moist on the next day.  I kept some in the fridge for days and steamed them before serving.  It's soft and chewy.

This time, I shaped the buns elongated in shape and the filling was not at the centre.  I suppose, this is typical of home-baked buns, not that professional, hahaha!  Needs practice and further improvement.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients for Filling
250 gm chicken breast meat - minced
1 yellow onion - peeled and chopped
1 small can button mushrooms - diced
4 tbsp pasta sauce
3 tbsp water
salt and ground black pepper to taste

1. Heat 1 tbsp oil in a non stick wok, saute onions until aromatic, add in minced chicken.  Stir fry until meat turns white and firm, add in button mushrooms and remaining ingredients.  Add water, bring to boil.
2. Stir fry until almost dry.  Dish up to cool.

Ingredients for Bun Dough

[makes 16 buns]
500 gm bread flour
1/4 tsp salt
15 gm instant yeast [I used 1 tbsp]
1/5 tbsp milk powder
50 gm castor sugar
2 small eggs [set aside 1 tbsp for glazing]
180 - 200 ml water [add gradually]
50 gm butter [original uses 80 gm]
Some dried oregano - garnishing

1. Put all ingredients [except butter] into a mixing bowl, beat at medium speed until well mixed.  Add in butter and continue to knead until soft, smooth and elastic.
2. Shape into round, cover and leave to rest for 20-30 minutes or until double in size.  Punch down and divide dough into 16 equal portions.
3. Shape each portion into oval shape.  Flatten and wrap filling [about 1 heaped tbsp], seal the edges well and shape into an elongated shape.  Place on paper case.  Repeat the same for the remaining ingredients.
4. Place bun dough on baking tray.  Leave to proof for 40-50 minutes or double in size.  Brush egg glaze and sprinkle some dried oregano.
5. Baked in preheated oven at 180 degrees C [middle rack] for 15-20 minutes or until golden brown.
6. Remove to cool on wire rack before storing or serve immediately.

This post is linked to Cookbook Countdown #5 hosted by

Kitchen Flavours and Emily's Cooking (Makan2) Foray