Showing posts with label Sauce/Jam 酱料. Show all posts
Showing posts with label Sauce/Jam 酱料. Show all posts

Tuesday, May 22, 2012

Random Tuesday ~ Banana Ketchup Anyone?

Has anyone tried banana ketchup before?

D saw this in the Philippines during his bsiness trip there in March and he thought this was interesting so he bought one bottle home for me to try.

I have not opened the bottle yet. According to the locals, this is eaten just like the usual tomato ketchup as dipping sauce. If you have tried this before, do share with me what you have done with it ya.

Friday, April 20, 2012

100% Natural Pandan Kaya (by bread machine) 全天然班兰咖椰(面包机)



用比例的话,当然要先设定其中一种材料的份量。我打算用两盒Kara盒装椰浆(家里常常会收一两盒以备不时之需),两盒是400ml, 那么鸡蛋和糖的份量也就是400ml的量。



100% Natural Pandan Kaya (by bread machine)

Ingredients: (make 3 cups)
400ml coconut milk (I used Kara brand, box type)
400ml whole eggs (see note 1)
330g sugar
About 10 pandan leaves (it’s ok to use more or less, I didn’t count actually)
1 tbsp home-made pandan essence (optional)

1) Cut pandan leaves into small pieces. Blend pandan leaves with 200ml of coconut milk and squeeze through a fine strainer (I didn’t blend with water because I didn’t want to dilute the coconut milk). Mix with the balance 200ml of coconut milk and pandan essence (if using).
2) Beat eggs and sugar lightly till sugar dissolved. Add into bread machine pan together with the pandan coconut milk. Select "Jam" function.
3) Once done, let jam cool in bread pan for a while before transferring to a blender to blend till smooth (a few pulses with do, depends on how fine you want it to be, I prefer little coarse texture).
4) Store in sterilized glass jars and keep in fridge after completely cool down.

1) Crack eggs in a measuring jug to measure. I used 6 extra large eggs of each net weight between 62g-69g.
2) The last jar of kaya is already  almost 3 weeks old and it is still looking good. Make sure use clean and dry utensil to pick up the kaya each time.
3) Refer to my first bread machine kaya post HERE for more kitchen notes.

Saturday, January 22, 2011

How To Make Store-bought Pineapple Jam Taste Better? 让现成黄梨馅变好吃的简单好方法

In this post, I will be sharing how I modify store-bought pineapple jam to suit my own taste (more home-made like in a way).

I have seen how my Ah Ma and Gu Gu prepared and cooked pineapple jam when I was young, the process is so tedious and time-consuming that I don’t think I would want to go least not alone. That’s the reason why I decided to go for ready made one when I first made my own pineapple tart in year 2009 even though I truly aware that store-bought pineapple jam can never beat home-made ones.

Store-bought pineapple jam is usually dryer (harder in texture) and sweeter as compared to home-made ones. Personally I prefer my pineapple jam to be little tart and moister, therefore, before using it I take one extra step to modify it to suit my own taste.

................(The picture was taken in year 2009)

You need a can of canned pineapple juice and a fresh lemon (as shown in picture) and of course the quality of store-bought pineapple jam mustn't be too bad (bad as in really jam/jelly like, it should have retained some fiber from the raw fruit).

First take out the amount of pineapple jam to be used for one baking session, and then add in some pineapple juice (start from ½ tbsp) to make it slightly moister (mix well with a spoon or spatula). Then add in a drop of lemon juice (yes, only add the lemon juice drop by drop because a little means a lot, you don’t want your pineapple jam has lemon taste in it).

Keep repeating the process (adding little pineapple juice follow by a drop of lemon juice), taste the pineapple jam during mixing and adjust according to your taste buds.

This is what I did in year 2009. Last year I didn’t make any pineapple tart due to pregnancy. This year I bought the same brand of pineapple jam but instead of adding pineapple juice I add rum. Yes, you hear it right. The same bottle of rum which I used in this fruitcake.

The end result? The taste of rum is not prominent but I think this is something different.

The amount of pineapple jam in the picture is 500g, yields about 64 balls. Always remember to divide the jam into equal size and roll into ball before proceed to assemble. To keep the pineapple jam ball moist, roll it with a pair of wet hand or dip the measuring spoon in water once in a while.

Instead of weighing each ball on the scale I use measuring spoon. The size of each pineapple ball is slightly less than ½ tbsp.

I had experimented different proportion of pastry and jam. I tried one level teaspoon to half level tablespoon of pastry and I found that the jam was too little.

I also tried half level tablespoon of jam to half level tablespoon of pastry (i.e one to one ratio, for beginner this is difficult to wrap) and I found that the jam was too much.

Then I tried half level spoon of jam to one level tablespoon of pastry, this time the pastry was too much. So what is the perfect proportion?

To most of my recipients, they found that slightly less than half tablespoon of jam to slightly rounded half tablespoon of pastry is just nice.

(The brand of pineapple jam I used is Bake King. This year I bought it from NTUC at promotional price SGD4.50/kg. I checked it out again this week it has already gone back to its original price at SGD5.60/kg.)

>>Upcoming post: “Pineapple” Pineapple Tart

Friday, November 26, 2010

Custard Fresh Cream 卡士达鲜奶油

30g egg yolk (2 medium egg yolk)
30g caster sugar
10g low protein flour
140g fresh milk
¼ vanilla pod (I replaced with ½ tsp Madagascar Bourbon pure vanilla extract)
5g unsalted butter
40g dairy whipping cream

1) Whisk egg yolk and sugar with an eggbeater (balloon whisk).
2) Sieve in flour, mix well.
3) Gradually add in milk and mix well before each addition. Add vanilla.
4) Cook the mixture over medium low heat and whisk constantly with an eggbeater till it thickens, remove from heat and mix well (this is very important to prevent burn bottom), continue to cook till it firms up and reaches soft boil.
5) Remove from heat, add butter and mix well. Custard is done.
6) Whisk custard over ice cubes to lower the temperature. Cover surface tightly with cling wrap if not using immediately. Whisk custard again till smooth before using.
7) Whisk whipping cream, then add into the cool custard and mix well to form custard fresh cream.

(Recipe reference: 薛纪娟《美味糕点新主张》)

Wednesday, July 14, 2010

Pandan Kaya with Honey (by Bread Machine) 班兰蜂蜜咖椰面包机轻松做

I used to see my 姑姑(aunt) cooking kaya in the kitchen when I was a child. Whenever my 姑姑 cooked kaya I liked to stand beside her watching her. I knew I would be rewarded, that was the finger-lickin' ood hot kaya. Yes, just eat by itself.

No recipe is needed. Just using one bowl of coconut milk, one bowl of eggs and one bowl of sugar. Besides that, pandan leaf is often used in kaya making to make the kaya more aromatic.

Besides this vegetarian pumpkin kaya, I have never tried making traditional kaya before. So when the store bought kaya at home is going to finish, I volunteer to make my own kaya.

My very first home-made traditional kaya was cooked in a non-traditional way. I used my bread machine to do the job. It is so simple and effortless. This is also my first time using the "Jam" function of my bread machine.

I didn' follow the one bowl rule. Instead, I twisted the recipe a bit to suit my own taste bud. Verdict? The kaya tasted very good, not overly sweet even if eaten by itself. Just like a child, I like to scoop a spoonful of kaya and eat by itself but I do it secretly now. :P

300ml coconut milk
4 medium size eggs
60g brown sugar
140g sugar
2 tbsp honey
1 tsp pandan paste (use a good one, I strongly recommend this brand)
OR 8-10pcs pandan leaves
*If using pandan leaves, blend them with coconut milk and strain to discard the pulp.

By bread machine
1) Beat eggs and sugar lightly and add to bread machine pan together with the rest of the ingredients. Select "Jam" function.
2) Once done, let jam cool in bread pan slightly before transfer to a blender to blend till smooth (1 second will do).
3) Store in jar (preferably glass jar) and keep in fridge after completely cool down.

Traditional way
Generally there are 3 methods that I know of.
(1) Cook in a wok and keep stirring till become thick. Kaya will be done faster but the outcome is not as smooth.
(2) Cook in a double boiler and stir occasionally till become thick. Kaya will be smooth but take longer time.
(3) Using a slow cooker. This method takes very long time but do not need to stir regularly. Kaya will be smooth.

1) Kaya is done in 1 hrs 20 mins time by my bread machine. The first and last 15 mins is heating only without stirring.
2) When done the texture is not as smooth and there is some excess liquid. Not to worry, after blending the kaya will become very smooth. At this point of time, the kaya may be a bit watery but after cooling down it will become thicker.

3) I actually prefer a coarser texture, so next time I may not use a blender, will just whisk till slight smooth and remain the little bites.
4) You may scoop away the excess liquid if you like your kaya to be thicker and dryer. I like mine this way as it is easier to spread on bread.
5) Made 2 jars.
HaPPy KaYaing!

Tuesday, January 19, 2010

Pumpkin Kaya (Coconut Jam) 金瓜咖椰

Something different from the traditional Hanainese Kaya (the brown colour one) and Nyonya Kaya (the green colour) one. And, it is eggless, i.e. vegetarian can also has it.

I came across this recipe quite some times ago and it always stayed top of my to-do list. Only until last Sunday I managed to get all the ingredients (except fresh coconut milk, so at the end I used the box type) and made it at night after a long day out.

Though I was tired I still proceeded with my plan. It paid off - the outcome was good. The kaya was very fine and smooth. I was also glad that I decided to cut down the sugar from 200g to 150g; the sweetness was just nice for me to eat with bread.

Just in case you think that it's a difficult task to make kaya at home, I can assure you that this is very easy and generally I don't think it requires any kitchen skill.

Ingredients 材料:
500g pumpkin 金瓜 (net weight)(净重)
300g pure coconut milk 纯椰浆
½ tsp salt 盐
200g brown sugar 黄糖 (I reduced to 150g)(我减至150g)
2 tbsp custard powder 蛋黄粉
4pcs pandan leaves 香兰叶 (I used 10pcs)(我用10片)

Method 方法:
1) Peel pumpkin skin, cut into thin slices, steam till cooked and soften (about 8 mins), remove, mashed while hot. 把金瓜去皮, 切成薄块, 送入蒸笼蒸熟(约8分钟), 取出, 乘热压烂成泥。
2) Add B, mix well, strain into a wok. 加入材料B搅至糖溶, 过沥在锅内。
3) Add C, over low flame, stir cooked till thicken (about 15 mins). 加入C, 以小火不停搅煮至浓稠。(约15分钟)。

(Recipe reference: 我的厨房笔记)

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