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Macaron Me!

In the last week or so, I have taken upon myself the task of Macaron making. I was foraying into unknown territory and what an adventure! So new was I to these trendy meringue-like confections that I initially got them confused with macaroons! Note the additional 'o'. Although both are made with similar ingredients of grounded almonds or almond-meal, sugar and eggwhites, macaroons have shredded coconut folded into the meringue and is baked till crispy on the outside and chewy inside. Macarons however, has no coconut and are more like shells to be sandwiched with any flavoured creams and fillings. The latter can be incredibly temperamental and success is subject to so many technical elements. But the endless choice of flavoured fillings and textural bliss of a good macaron can make your taste buds sing!

I tasted my first Macaron at a tea-party more than a year ago and noted the interesting texture and flavour but didn't think too much about it. Afterall, I'm not a fan of pure meringues as they're too sweet for my liking. It was not until I went to Hong Kong for my honeymoon and saw for myself that macarons were all the rage in town, so I thought I should see what the fuss is all about. So my hubby and I bought 6 Jean-Paul Hévin macarons ranging from pure chocolate to bergamot and I guiltily admit that we ate all of it in a matter of 2 minutes? But even more shameless is the fact that we turned and walked back to the chocolatier and bought more! Hehe..

Since I took up food blogging, I have been looking at several food blogs on the internet, clicking on their links to more food blogs and I noticed that almost every food enthusiast have attempted macarons. As a newbie to the world of blogging, I too wanted a share of this experience. But like the fool, I jumped straight into my first attempt without researching the recipe and technique properly so my first trial was a SPECTACULAR FAILURE! They weren't macarons at all: more like flat discs with holes, no ruffled feet, a dull complexion and the chewiest consistency ever. Needless to say, the whole batch ended in the bin. I should have taken photos but I was so disappointed at the result that I wasn't in the mood to photograph them. I should have.

5 days later, I decided to try again. This time, I used the recipe from Serious Eats which was in turn adapted from A La Cuisine and other various food blogs. There was a slight improvement (the macarons finally have feet) and I made sure I folded the mixture until it flowed like 'magma' BUT it was my heavy-handedness in piping the batter that made the macarons turn out more like a fudge cake and the feet was too flared out from the crusted shells. I might have overmixed the batter too. This is what it looked like.

Not satisfied, I tried again, this time following everything by the book as best as I could except for point 2:-

• Aged the egg whites for 24 hours at room temperature
• This was not in the recipe but I added cream of tartar when the eggwhites were foamy from beating. This stabilizes the beaten eggwhites and contributes to its volume.
• Folded the dry ingredients into the stiff eggwhite mix until it flows like 'magma' or so I think.
• Piped smaller rounds, apparently the piped mix will spread about 1 cm more.
• Let the piped macarons sit for 2 hours until a crust/skin develops. Apparently some say this is not such an important step. 30 minutes will suffice but I think it depends on temperature and humidity.
• Baked it in a 160C oven with a wooden spoon wedged between the oven and door to prevent the shells from burning. You want them cooked but not browned.

And the results:

• Nice shiny shell
• Nice ruffled feet
• Initial bite was a crunch, followed by a slightly soft chewy meringue-like consistency
• No air-pocket between shell and feet. Phew.....

Notes for improvement:-

• I think the batter was slightly overmixed, so might lessen the mixing time a little next time.
• Process the almond mill and icing sugar before sifting.
• Continue experimenting with different techniques especially with Italian Meringue which requires warm syrup to be poured into the eggwhites. I must experiment with Pierre Hermé's recipes. He's an acclaimed french pâtissier who's considered to be the guru of Macarons!
• Go easy on the rose flavouring. The purple macaron (which was laced with sifted crushed lavender) was overpowered by the rose flavoured buttercream which reminded my friend of Hazeline snow! (That white stuff you put on your face).
• Experiment with various fillings!

Ahhhh...so much to learn! It never ends...

With that, I leave you with pictures of my purple and green macarons. The third batch ones.

Baked shells cooling 

Purple and Green shells

Stack of macarons. Green ones were sandwiched with chocolate ganache laced with orange curacao and purple ones with hazeline snow, er I mean rose flavoured buttercream

Bite!

Curry Pillow Pastries

Curry pillows - Sort of curry puff, sort of samosa but I'm sticking to curry 'pillows' based on their shapely resemblance. Besides, original Malaysian curry puffs are made with a different pastry (with shortening or ghee) and the 'fat' pastry is rolled with a 'water' pastry which contributes to its layers and flakiness. They are then deep-fried like samosas. For my curry pillows, I used short-crust pastry instead and opted to bake them in place of deep-frying. As my colleague requested a vegetarian number, I left out the chicken in this recipe but it's still tasty! And the short-crust pastry is very buttery and melts in the mouth so that works for me.

Next time, I shall make the real deal, curry puffs, fried and with the lot including hard boiled eggs (Think of the RM 1 IKEA karipap..SUPER DUPER YUM - my favourite)

Anyway, Kel, this one's for you. Feel free to adjust the seasoning (salt, sugar and soy sauce) according to taste. I reduced the curry powder because mine is extremely spicy. If you haven't got time to make the short-crust pastry, you can substitute it with frozen puff pastry. 

Ingredients

Short Crust Pastry

400g  plain flour

200 g butter - chilled

1 egg - lightly beaten

1 tablespoon sugar

1 tablespoon cold water (or enough to form dough)

pinch of salt

extra egg - beaten for egg wash.

Method

1. In a large bowl, sift the flour, salt and sugar. Cut the butter into cubes and place in the flour
2. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Make a well in the middle and add in the beaten egg and water.  With a butter knife, work the mixture together until it forms a rough ball or the dried ingredients have absorbed the moisture. 
4. If mixture is too sticky, add a little more flour.
5. Turn out onto lightly floured surface and with your hands, gather the dough into a smooth ball.
6. Wrap pastry in cling wrap and chill for 20 minutes before using.

Ingredients

Potato Filling

5 potatoes - washed and peeled

1 cup frozen peas

1 - 2 onions - finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon black mustard seeds

1 1/2 teaspoon curry powder

1 teaspoon turmeric powder

1 tablespoon soy sauce

1 tablespoon sugar

2 tablespoons oil

1 teaspoon of salt OR to taste

1/2 cup coriander leaves - chopped

Method

1. Boil the whole potatoes till tender.
2. Drain the water and mash the potatoes.
3. In a pan or wok, dry roast the cumin and coriander seeds until fragrant. Be careful not to burn them. The idea is to keep tossing them over the heat for about 1 minute or till the aroma's released.
4. With a pestle and mortar or a spice grinder, grind the seeds to powder.
5. Heat oil in a wok or pan.
6. Toss in the mustard seeds ( Alert~! the seeds tend to pop so don't stand too close)
7. Add in chopped onions and fry until translucent (approximately 1.5 to 2 minutes)
8. Add in the mashed potatoes, peas, grinded spices, curry powder, turmeric powder, soy sauce, sugar and salt and incorporate them well into the potato, in a cut and mash motion. Adjust seasoning to taste.
9. Cook for about 5 minutes, stirring continuously, so the potatoes don't stick to the wok/pan.
10. Stir in the chopped coriander leaves
11. Leave to cool.
12. Preheat oven to 200C and line 2 baking trays with greaseproof paper
13. Split pastry into 2.
14. On a lightly floured surface, roll out the pastry with a rolling pin until about 3mm thick
15. Score straight lines on the pastry and cut out 8 cm x 6 cm rectangles.
16. Place a big tablespoonful of potato filling at the top edge of the rectangle, fold in the sides and roll to the end.
17. Pinch sides to seal and neaten the 'pillow' by squaring it up with your finger tips.
18. Place on lined baking tray.
19. With a fork, make patterns by pressing the sealed edges down and then turning the fork, use the back of it to press it back into the main body. Make a few holes at the top of each 'pillow'
20. Repeat until all pastry (including the offcuts) is used up.
21. Brush each 'pillow' with eggwash
22. Bake in oven for about 30 minutes until 'pillow' is golden brown.
23. Transfer to a wire rack to cool.

Makes 20-25 pieces

Notes/Tips:

• You can substitute the short-crust pastry with store-bought puff pastry.
• Use ice cold water and try not to handle the pastry too much as this might cause pastry to toughen instead of a buttery short texture.
• You must chill the dough for at least 20 minutes to relax the dough and make it easier to roll-out.
• Add curry leaves, chicken or beef mince to the filling for added flavour.
• You can use cumin and coriander powder readily available from stores, but dry-roasting and grinding the seeds just before adding to cooking is much more aromatic. 

Corn Fritters for Dinner?

Given that I've been plagued by weeks of insomnia, my sense of time has gone all topsy-turvy! Even dragging myself to cook today was an achievement as I'm really really tired. But as insomnia goes, no matter how zonked you are, you just can't sleep. My frazzled brain decided that Corn Fritters (usually a breakfast item) would be the order of tonight's dinner menu.

Ok...not entirely true.

My brain is definitely fried from sleep deprivation but I've chosen corn fritters because a colleague at work requested for a recipe of something vegetarian, a snack that could be eaten outdoors like at a picnic and one of the first things that popped into mind was corn fritters: easy, tasty and versatile.

I've adapted a recipe from 'The Australian Women's Weekly, COOK" and used Besan(chickpea) flour instead of Polenta and added some vegetable stock powder to flavour the fritters and it turned out quite yummy. This is not the deep-fried version but more of a patty or pancake. We shall explore the deep-fried one next time.

Here goes.......

Ingredients

1 cup Besan (chickpea flour)

1/2 cup self-raising flour

50g butter - melted

3/4 cup milk

1 egg - beaten lightly

1 1/2 teaspoon vegetable stock powder

1/2 red capsicum - diced

1 onion - chopped

1 cup corn kernels, drained*

1 cup chopped coriander

salt to taste

Optional: 1/2 cup grated cheese.

*I used 2 x supersweet corn on the cob, zapped in their husks in  the microwave for 4 minutes and then cut the kernels off the cob with a knife.

Method

1. Combine all ingredients in a bowl and mix well.
2. Heat up a lightly oiled frying pan ( olive spray will do) and spoon tablespoonfuls of batter onto the pan, spreading into a round.
3. Cook for about 2 minutes each side or until fritter is browned lightly and cooked through.
4. Remove from pan
5. Repeat with remaining batter.

Makes 8 fritters

Serving Suggestions

• Breakfast - Serve with chunky tomato salsa and sour cream, garnished with coriander or flat-leaf parsley, topped with a perfect sunny-side up egg and a side of buttered mushrooms.

• Outdoors - Make a dip of sour cream and sweet chilli sauce and freshly chopped chive.

• Something light - Tear off corn fritters into chunks and toss them in a salad of greens, tomatoes and a light olive oil vinaigrette dressing.

Enjoy!

Note to self: How about making the batter thicker, then roll it into balls, and served with creamed corn  soup. Corny enough? :P

Stack em' high!

Cherry Tomato from the garden.

Cloudy With A Chance of Fluffy Pandan Chiffon Cake...

Today I continued my trip down memory lane; this time with Pandan Chiffon Cake, one that mom used to make very often in the early 90's when we were still living in Old Klang Road. I remember I was only allowed to stir the thick green batter with a wooden spoon and not touch the egg whites. That was when I first mused to myself that eggwhites must be for grown ups only and not to be trusted in the hands of an 8 year old. Mom has often commented that Chiffon cakes are temperamental, "Aihhh, sometimes they rise so high and stay that way and sometimes the cake just sinks immediately after baking". With that in mind, I did not attempt to make any, UNTIL the Chinatown store in Melbourne suddenly stopped selling those Chiffon cakes. I was dismayed. I have to try somehow to make it.

So Chiffon Cake - Dreamy or Nightmare?

Fortunately, mine turned out super dreamy today, so pillowy soft and fluffy and moist. I was thoroughly surprised. I have previously made an Orange Chiffon cake following the recipe from Joy of Baking  and it was good but I did not own the proper Chiffon Tube Cake pan then and I prefer pandan to orange.

I'm still in the process of tweaking the recipe as I've been researching other websites and blogs to have an idea of what makes up the Chiffon Cake. Most of the simple ingredients used are the same but the quantities differ. I've hazarded a guess today with the flour quantity but the end result was worth it! I used 9 egg whites and 8 of the yolks instead of 7 and 6 respectively as listed on Joy of Baking only because I think the chiffon cake pan is bigger than a normal tube pan?

The cake kept it's height and most importantly, it was light. I suppose to obtain that result, there shouldn't be too much flour and the cooking oil does contribute to the moistness of the cake. Other basic pointers are to ensure the egg whites are well beatened and volumnised, folded gently and not stirred, not opening the door whilst the cake is baking and inverting the cake immediately after it's cooked. Oh and do not grease the tube pan at all! This will help the batter cling to the cake pan to achieve its height.

I will post a finalised recipe soon. Until then, enjoy the photos of my latest endeavor.

Pandan (Screwpine leaves). Got a more concentrated extract by pounding the leaves with a little water and then squeezing the juice out by hand through a muslin cloth rather than blending it in the machine. 

I bought these frozen from Wing Cheong Asian grocery store in Chinatown. If you're in luck, you might find fresh ones at Springvale and Footscray markets.

Natural green aromatic extract from the leaves

Cumulonimbus cloud of beaten egg-whites folded into the green batter.

Chiffon Cake Tube Pan

The finished product

The texture is akin to "Boing!" "Boing! fluffiness.

Murukku - The Experiment

Last night my kitchen looked like a war zone, gooey strings of dough splattered on the benchtop, tiny pools of oil coating the surface, layers of paper towels excessively saturated. I would describe my first-time attempt at Murukku as awkward!

Murukku is a deep-fried savoury Indian snack often made during Deepavali (Festival of lights) and these crunchies are so tasty that they've also been made to order and sold during the Chinese New Year in KL. I vaguely remember helping my aunty at my grandma's house almost 13 years ago, rolling the warm dough into little cylinders so she could add them into a special wooden mold and then press them out onto the back of an oiled metal plate and plop them straight into the hot oil. The powers of observation have eluded me because I don't remember my aunty making such a mess plus she pressed out the dough with such ease! Then again, it was my first time so practice makes perfect I suppose. Whilst I've got the flavour box ticked, I wished my Murukkus looked more presentable. I do not own a Murukku mold but my mother-in-law gave me a very vintage SAWA 91 Icing and Cookie Cutter set which at that time, I thought would not see the light of day. But turns out, it is a very useful tool and with over 22 nozzle and mold plates of all shapes: star shaped holes, jagged ones, single and multiple holes, round, square etc, it was ideal for this attempt.

I've made some brief notes of this experience for future reference.

• Alter the water to flour ratio. Dough was too gooey so initial batch was a little soft and not crisp. Dough somehow firmed up (or dried up a little) later and was much easier to work with. Murukku turned out crunchy.

• Don't be stingy with the oil for frying. Too little and the murukku will soak up excessive oil. Too high and I ended up with a couple of burnt ones. Lower to medium flame after initial high flame. 

• A single star-hole plate will do. Just coil the dough as you press it out onto the oiled plate. (Tried 4 different molds and it was a mess)

• Next time - measure the salt and write it down. Could not judge at all what salt to taste meant as the saltiness differed when I tasted it in the flour and when I've added water to it. The latter was so much saltier which is risky because water goes in after the salt

Chocolate Cheese Muffins

I love baking muffins and eating them whilst hot.  Warm, steaming muffins oozing with melted chocolate or hot blueberry compote, chunks of spicy fruit and toasted nuts or even lemon zest and grated ginger. Any combination works. And all under 30 minutes.  As they are so quick to make, I usually bake them the night before and pack them for breakfast or eat one when three-thirtyitis hits. Given, muffins have a denser makeup than cupcakes but unlike the latter, you don't have to wait for the butter to soften and there's no need to cream the butter and sugar with electric beaters which means less washing!

And now to the chocolate cheese muffins. "Chocolate CHEESE??" I often hear people quiz. I can see the wheels spinning in their heads, trying to marry chocolate and savoury cheese. And a sigh of relief when I say "Cream cheese my friend, cream cheese"

Anyway, this is another Aunty Jane special and though I have no idea where the recipe originated from, these muffins are most certainly yummy to eat!

Here's my version

Ingredients

for the muffin mix
165g Self-raising flour
25g good quality cocoa powder
120g (or 6 tablespoons) caster sugar
80g chocolate chips
70g unsalted butter
2/3 cup milk
1 egg
1 teaspoon vanilla extract/essence
pinch of salt

for the cream cheese
125g Philadelphia cream cheese - softened at room temperature
2 tablespoons caster sugar

Method

1. Preheat oven to 180◦ C and grease a 12 cup muffin tray (Only grease 7 of the cups). Alternatively, just line the tray with 7 muffin paper cases.
2. Place butter in a small heatproof bowl and melt in the microwave for about 40 seconds.
3. Mix the flour and cocoa powder and sift together into a mixing bowl.
4. Add chocolate chips, sugar and pinch of salt.
5. In the measuring cup containing the milk, add the egg and vanilla extract and lightly beat with a fork.
6. Make a well in the centre of the flour mixture, pour in the milk and melted butter.
7. Fold the batter quickly until just combined. Do not overmix.
8. In a smaller bowl, vigorously mix the sugar into the cream cheese.
9. Spoon the batter in to fill half of each muffin case. Make a slight indent in the centre of each and with a teaspoon, dollop the cream cheese mixture on top.
10. Top up all muffin cases with remaining batter to cover the cream cheese.
11. Bake in oven for 20 minutes until muffins are slightly cracked on top.
12. Let muffins rest for a few minutes before transferring them to a wire rack to cool.
13. Dust with icing sugar.

Note: Do not pour HOT butter directly into dry ingredients. You'll end up with rocks. Wait for butter to cool slightly or to make things safer, pour the slightly cooled butter into the cold milk before mixing.

Five-Spice Pork Ribs with Hard Boiled Eggs & Taufu Pok

Mom used to cook this so I've associated this dish with home in Malaysia. Naturally, when I first came to Australia for my studies and after the initial months of great Italian food, souvlakis, burgers with the lot, and even Chinatown food, I started to pine for this heart-warming all-in-one stew. My then Thai housemate must have shared the same sentiments too for there was this one day, we were both in the kitchen with our little soup pots on the stove (all of us in the sharehouse cooked separately) and I asked, "Oh, what have you got in there?" She lifted her pot lid and revealed hard-boiled eggs! With an amused look, I lifted mine and showed her my hard-boiled eggs! And then I said I was cooking five-spice pork and to that she replied excitely "Me too! me too!". We then both whipped out our five-spice powder packets and learnt that we just spent probably a good 30 minutes on the phone with our moms, pleading for cooking instructions. How coincidental. :)

Anyway, with this dish, I believe it tastes better with pork belly but since it's a week night, I'll save the belly fat for a more special occasion. There are many types and brands of five-spice powder sold in asian grocery stores. I used to buy the Thai one (can't remember the brand) but I believe my mother-in-law is right when she said this mixed-spice powder from Penang (ahem..Kedai Ubat Cina Pok Oy Thong - pictured below) is the best and it certainly has been the most fragrant out of all the ones I've purchased. I think it's only available in Malaysia but whatever it is, any five-spive powder should be fine. Just briefly, the mixed-spice powder I used contains finely grinded spices of cinnamon, cardamon, aniseed, star anise, lime peel, cloves, coriander seeds, nutmeg, rice and pepper. Ok that's more than 5 spices. Oh well!

Ingredients

1kg - Pork Ribs/Pork Belly - chopped to 3cm pieces

5 eggs - washed thoroughly.

4 cloves of garlic - bashed

4 star anise

1 packet (160g) Taufu pok - or bean curd puffs

2 tablespoons oil

Chopped coriander leaves and spring onion for garnishing

Wolfberries (Goji Berries)

for the meat marinate

2 1/2 teaspoons five-spice powder

3 tablespoons light soy sauce

1 tablespoon rice wine

4 teaspoons sugar

1 tablespoon sesame oil

for the sauce/gravy or 'chap'

2 tablespoons light soy sauce

1 tablespoon oyster sauce

1 tablespoon thick caramel sauce (or dark soy sauce)

1 1/2 teaspoons five spice powder

2 teaspoons sugar

6 cups water

Method:

Note: If using pork ribs, you need to do steps 1 and 2 first.

1. Place pork ribs in a soup pot and scald the meat with enough boiling water to cover. Place the pot on the stove and bring it to boil for a few minutes until pork scum (the brownish bubbly dirt bits from the bones) have surfaced
2. Discard this water and rinse the ribs with cold water. You may have to repeat rinsing until the water's clear. Discard water and wash and dry the pot for later use.
   
3. Place cleaned pork ribs in a bowl
   
4. Mix all marinade ingredients and pour onto pork-ribs. Coat meat completely.
   
5. Set aside marinated meat in fridge, anywhere from 2 to 3 hours.
   
6. Heat oil in the pot used earlier. Add the bashed garlic cloves and stir-fry until browned and fragrant.
   
7. Add the marinated meat and lower to medium flame
   
8. Cook for 2 to 3 minutes, stirring constantly until sauce is thick and slightly caramelised.
   
9. Pour in the water and add all sauce ingredients.
   
10. Gently lower the eggs into the pot to avoid breaking the shells. Make sure they're submerged in the sauce.
    
11. Lower the flame to simmer for 30 minutes
    
12. Remove the eggs and let cool before shelling.
    
13. Add the shelled hard-boiled eggs back into the pot and continue simmering the stew for 1.5 to 2 hours until meat is tender.
    
14. Add the wolfberries and let it soften (about 15 minutes)
    
15. Add in taufu pok and bring to the boil for about 2 to 3 minutes.
    
16. Garnish with coriander leaves and spring onion. Serve with steamed rice and other vegetable dishes
    

PS: I love biting into the taufupok. They're like sponges that absorb the yummy sauce. I totally dig them in curry laksas too!

Scones with Foodsze's Quicky Strawberry Conserve

Scones have a special place in my heart as this was one of the first few things I learnt from my late Aunty Jane who often whipped these in no time at all and the aroma of scones baking in the oven is just so tantalizing. I actually do not have her recipe but it was more of observing how the chilled butter and milk is cut into the flour, how you must have a light touch to ensure a fluffy result; basically more about technique. But I recall her putting paprika, sultanas and cheddar cheese, so I followed suit. I've seen other recipes use lemonade or 7-Up instead of milk such that the fizziness of the carbonated drinks lends a light and fluffy texture to the scones.

One of the easiest and quickest tea-time treats to make, serve these scones with clotted cream or even dollops of double thick cream and your favourite fruit conserve. These are perfect for any lazy Sunday afternoon. Add a pot of full-bodied black tea (any of the Darjeeling, Ceylon or Assam variety), a cute jug of milk and a sugar-cube pot and voila! treat your friends to a session of oh-so-fancy Devonshire tea.

Ingredients

2 1/2 cups (375g)  Self-raising flour
55g chilled butter - cubed
1 tablespoon caster sugar
1 1/4 cup cold buttermilk or fresh milk
1 teaspoon ground sweet paprika
2 tablespoons sultanas
A little bit of grated tasty cheddar (optional for that extra bite)
pinch of salt
extra flour for dusting

Method

1. Preheat oven to 220C. Grease 2 baking trays and dust with a little plain flour.

2. Sift flour into a large bowl and rub in the chilled butter until it resembles bread crumbs.

3. Add the caster sugar, salt, sultanas, sweet paprika and grated cheese and briefly mix.

4. With a butter knife, make a well in the centre of the mixture and pour in the buttermilk. Using the same knife, quickly stir the mixture ( in a cutting motion) until well incorporated.

5. Turn onto a lightly floured surface. With your hands, shape dough into a round. Very very gently roll the the dough till 2 - 3cm in thickness. Alternatively if you are heavy handed, ditch the rolling pin and gently pat the dough to the mentioned thickness.

 

6. With a 68mm cookie cutter (for bigger scones), cut scones and place on baking tray, making sure there's adequate space between the scones.

7. Gather remaining dough gently each time and repeat cutting the scones out onto the tray.

   

8. Dust scones with extra plain flour for that rustic look.

9. Bake in pre-heated oven for 15 minutes.

10. Cover baked scones with a tea towel to soften the crust.

11. Serve with strawberry conserve, your favourite jam and a dollop of double thick cream.

Makes about 12-14 scones.

Foodsze's Quicky Strawberry Conserve

This will cover only about 6 scones.

250g punnet of strawberries

3 tablespoons of sugar (or to your liking)

Method

1. Place both ingredients in a pot and stir through, making sure strawberries are well coated with the sugar.

2. Stir over medium flame on stove

3. Continue stirring and cook for 20 minutes or until jam looks thick and glossy. (You may mash some of the fruit). Add a little water if you prefer it a bit runnier.

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