Ikan Terubok (toli shad/Chinese herring), bitter gourd fritters, otak-otak sausage and other delights @ Eddy’s dinner

Dinner Spread

Eddy is my brother, not by something as accidental as blood, but something much stronger – by choice. He’s always been a solid friend ever since I met him in 2008. He’s usually the one picking me up when I fly back to Sibu and this time was no exception. His wife Jona is a great cook and I went over for dinner the other day.

Fried salted ikan terubok (toli shad)

Terubok Fish

This is ikan terubok (also known as toli shad or Chinese herring). It’s a very popular fish in Sarawak. Toli shad is only available here and there are two varieties – the fresh ones and the dried + salted version. You can see the distinctive pattern here coz the scales are not removed (!!!).

Ikan Terubok

You actually deep fry the entire fish and it comes out very crunchy so you can eat the scales and bones. I thought that was very intriguing – I’ve never had it this way before and wanted to get some for my better half to try. It’s sooooo delicious. You can only get this fish in Kuching though.

Meatball soup

Meatball Soup

I didn’t eat this until after I finished all my rice coz I didn’t grow up with soup so it’s not essential to my diet. I know some cultures like Foochow and Cantonese which accords soup a very important (even essential) place on the dinner table. I found the soup to be very flavorful from the meatballs and the texture of the soft vegetables (from boiling) to be quite heartening.

Stewed pig stomach

Stewed Pig Stomach

This is not for the picky eater but I love it. The hog maw is from Golden Happiness Restaurant. I’ve eaten the same dish before during Chinese New Year and they do it really well. It’s a mixture of organs – pig tail, pig ears, and duck.

Steamed vegetables

Steamed Vegetables

This is the healthiest item for the night. Eddy has two Indonesian maids and he treats them really well. We all eat together during buka puasa (the breaking of fast during the month of Ramadan for them, who are Muslims).

Otak-otak sausage

Otak-Otak Sausage

This is something new for me as well. I was quite hungry when I woke up (fell asleep at his place coz I’ve been working late nights during this trip) and had one of the otak-otak sausages before dinner. It’s very spicy and really tastes like otak-otak, although it’s not made of fish. I’m not sure what kind of protein is inside, let’s just say it’s a lip-smacking package of mystery meat in tube form. smirk

Onion omelet

Onion Omelet

A comfort food that most people has grown up with. It’s large Bombay onions chopped and fried with eggs. The sweetness from the onions make this a very familiar and welcome addition to the meal.

Pan-fried lamb chops

Pan-Fried Lamb Chops

I love lamb chops. My mom used to cook them for us when we she was still alive and all of our family like the taste of lamb. I’m particularly fond of unrendered lamb fat – it’s strong tasting and gamey to a lot of people but these very characteristics are the same reason I love the fatty parts.

Bitter gourd fritters

Bitter Gourd Fritters

Bitter gourd chips! This is thinly sliced bitter gourd that’s been battered and fried. It’s crunchy and slightly bitter – pure awesome! I’ve also never had it this way, that’s why I always like eating at Eddy’s house. Jona always comes out with food that I don’t eat often (or at all) so it’s a pleasure to sample these new dishes.

Group Photo

It was a delightful dinner. I’ve always enjoyed eating at Eddy’s place due to the splendid cooking. I tend to overeat and stuff myself but it’s worth it, coz I hardly ever eat here unless I’m back home. There’s always something interesting on the table and the fare is better than most restaurants out there.

A delicious home-cooked dinner for 8

Pork Belly Tongue

I wasn’t very hungry at that time since I had a very late lunch but the plate of beautiful pork belly slices and pork tongue was staring back at me, begging me to *ravage* it. It would be like saying No to the Borg, resistance is futile and all that. I packed a man tou (fluffy Chinese steamed buns) full of the fatty pieces of meat and tongue and dug in.

Stewed Pork Belly + Pig Tongue

Pork Belly Tongue Burger

This is a combination of fatty pork belly and the leaner tongue served with a side of raw onions, cucumbers and other vegetables which you can eat with rice, or with a Chinese bread called man tou. I opted for the latter and speared two huge pieces of the pork belly, added a generous slice of pig tongue and slapped on a few onion rings before topping it with gravy. Divine!

Stir Fried Cuttle Fish

Stir Fried Cuttlefish

I had eaten a similar dish by Jona during Chinese New Year – it was grilled on skewers then and it was the most amazing execution of cuttle fish I’ve ever had the pleasure of tasting. It was mind-blowing, how tasty that dish was. I think the recipe for that was scrapped due to the huge amount of food and thus this version was stir fried. It’s still awesome but the CNY one was epically delicious, like a culinary version of Homer’s Iliad.

Peas in a Pod with Garlic Sauce

Peas in a Pod

This is the plate of greens with lots of vitamins and fibre to complement the meat-based dishes. I quite liked it and was munching on these even after I’ve finished my dinner. It’s perfect with rice – the beans are tender, juicy and sweet – it’s like kissing the sweet lips of your lover when you’re both relaxed and lounging in bed just before you turn in for the night. :)

Baked Chicken Thigh

Baked Chicken

I’m calling it this but I don’t actually know what it was since I didn’t ask about this one. The marinade was fantastic though and it gives the entire chicken thigh a saffron like undertone. There were a lot of aromatic herbs thrown in too, and although I was quite full from the large pork belly and pig tongue burger I helped myself too, I managed to take apart one all by myself, picking at the flesh with my fork with nary a care for the faux pas I was committing with the tines of the fork coming into contact with the glass plates with a loud CLINK.

Grilled Garoupa

Grilled Grouper

This huge grouper is a 10 kg beast that was done really well. It’s quite hard to fry fresh and good quality fish well since it’s very easy to overcook it. I’ve eaten a great piece of breaded and fried cod in Sheraton which changed my mind about fried fish and this gives equal lip smacking satisfaction. This fish was freshly caught and bought from the source, and it’s treated with respect, just a short time on the grill caramelizing the sides and producing a white, flaky and moist interior.

There was also a very flavorful soup which I forgot to take a photo of and we had a bottle of wine which someone brought and single malt Scotch from Eddy’s bar to go with the long dinner. I was craving for a cigarette before I had taken my last bite, that was how much I stuffed myself.

Eddy Dinner

I had this wonderful dinner last night at my bro Eddy’s house. He’s a really solid guy, always there for his friends. He picked me up at the airport when I came back for Ching Ming and I saw the huge 10 kg grouper he bought for this meal. I was one of 8 invited over for a feast cooked by his wife Jona and it was one of the best home-cooked meals I’ve ever had, on par with the delicious lamb he came up with during Chinese New Year.

3 delicious pork jerky sandwiches a.k.a. How to use up your CNY bak kwa

Pork Jerky Sandwiches

I bought a lot of bak kwa (pork jerky) for Chinese New Year and we’re still eating them now! Part of the reason is that we’ve gotten gifts of pork jerky as well so the stock keeps on piling up. Fortunately, I like bak kwa and I’ve made three (3) sandwiches made with pork jerky that would satisfy any tastes – one is hot, the other is room temperature and the last one is cold.

1. Open Faced Pork Jerky Sandwich with Gui Fei Meat and Pork Floss in an Omelet

Open Faced Pork Jerky Omelet Sandwich

This is a hot sandwich that I like to make in the evenings. Gui Fei meat is another popular product during CNY – it’s Chinese bacon, smoked with spices. I’ve been baking a lot of bread lately and Red Bean Toast is one of my favorites. I got the idea from a Taiwanese bakery, it makes the bread slightly sweet. I’ll use two eggs with a splash of milk to make the base and add in the pork jerky, Gui Fei meat and sprinkle some pork floss on it before buttering the thick slice of bread and grilling it. It’s delicious!

2. Pork Jerky Sandwich with Pasta and Arrowhead Chips

Pasta Arrowhead Chips Sandwich

The best thing about this sandwich is that it goes very well with arrowhead chips (ngaku chips). I use whatever leftover pasta my better half has and pile it on top of a slice of minced pork jerky. This works best with minced pork jerky instead of the tougher sliced pork jerky for some reason. Just put another slice of regular bread on top and serve with lots of arrowhead chips for a quick late night snack.

3. Bagel with Pork Jerky and Salad

Pork Jerky Salad Bagel

This is my favorite cold pork jerky sandwich! I use a bagel shaped bread (it’s actually more like a brioche) and slice it in half before adding a slice of sliced pork jerky. I like carrots so julienning 1/3 of a stick with a mandolin works for me. I also added some thick sliced cucumbers and mayonnaise on top. There’s lettuce on the bottom of the pork jerky and some sweet corn on the side. It’s a perfect cold sandwich, eat this chilled for the best effect!

My Little Helper

It’s quite fun to think of new combinations! I have one hot, one cold and one room temperature sandwich which I can modify around. Best of all, I have my own little helper! Haha.

Mi Sedaap Goreng Ayam Krispi with fried chicken drumsticks and sunny-side up egg

Mi Sedaap Ayam Goreng

I’ve always been a huge fan of Mi Sedaap since it came out. I’m not the only one either – I’ve seen many people at the hypermarket aisles grabbing packets of Mi Sedaap and/or asking their parents to get that particular brand. In fact, all my friends living in Australia wants me to bring over Mi Sedaap whenever I’m visiting down under!

Mi Goreng Ayam Krispi

I think a lot of this is due to the awesome springy noodle texture and the generous 91 gram packs. This is very unusual – in a good way. You’ll notice that no other commercial instant noodle manufacturer has such a large serving – it’s usually 79 grams or less. I can barely manage to eat 3 packets while I can easily eat 3 packets of any other manufacturer.

Mi Sedaap Flavor Sachets

The other important bit is in Mi Sedaap’s flavor sachets – there are five (5) of them in total! There’s the 3 liquid ones – chilli sauce, soy sauce and flavored oil, plus the 2 dry ones – powdered flavor and the dried onions. It’s important to mix everything except the dried onions, that one goes in last, so the crispy element is there.

Now, with the new Mi Sedaap Goreng Ayam Krispi, all these wonderful characteristics are amplified!

Noodle Cake

I just tried the new Mi Sedaap Goreng Ayam Krispi with fried drumstricks and it was awesome! You will need:

  • 1 packet Mi Sedaap Goreng Ayam Krispi
  • 1 chicken leg, portioned
  • 1 chicken egg
  • Flour, baking powder, salt and pepper to taste

I first battered and deep fried the chicken leg and set it aside to rest. You can do this in any type of oil except EVOO (extra virgin olive oil) since the flash point of EVOO is too low for deep frying tasks like these.

Cooking Noodles

I also fried a sunny-side up egg before I set a pot to boil for the Mi Sedaap Goreng Ayam Krispi.

Springy Noodles

The Mi Sedaap Goreng Ayam Krispi just needed a quick 3 minutes in hot water before it’s tossed in all the flavor and oil sachets (except the special Krispi Krezz Krezz bits).

Sachet Trick

Pro tip: It’s highly important that the Krispi Krezz Krezz sachet is only opened and poured on top of the noodles after it’s tossed so that it doesn’t get soggy. It’s meant to provide a crispy contrast to the springy noodles and it’s delicious!

Tossing Noodles

I love the Krispi Krezz Krezz bits! I feel that all the other “Mi Goreng” type competitors are sorely lacking in both getting the flavor profile right and in the crispiness of the fried onions. You’ll notice that once you go Mi Sedaap, you’ll never go back coz the flavor sachets are amazing! It really makes the noodles taste like real Mi Goreng with its robust and full flavors.

Krezz Krezz Krispi Sachet

I also personally like the springy texture of Mi Sedaap’s noodles. I consume a lot of instant noodles and I can wholeheartedly endorse Mi Sedaap’s noodles as the best! Just follow the timing instructions and you’ll never get soggy or “gritty” (from uncooked flour) noodles anymore.

Krezz Krezz Krispi Bits

The latest Krispi Krezz Krezz Yang Lebih Rangup bits brings this to a whole new level! It tastes like fried chicken has been added to the noodle. I’ve always been disappointed with other manufacturers fried onions – they’re either soggy or flat, there’s completely no crunch to the fried onions, which is a very important component in Mi Goreng. The texture contrast that the crispy Krispi Krezz Krezz bits bring to the table (no pun intended) is amazing.

Eating Mi Sedaap

The new Mi Sedaap Goreng Ayam Krispi is a huge improvement that tastes like all Mi Goreng type noodles should – check it out and see what I mean. Remember to put in the Krispi Krezz Krezz bits in last, a lot of people put it in together with the rest of the ingredients prior to tossing due to laziness or ignorance and that’s wrong – it’s meant to be crispy, so think of it as a topping. :)

I heard Mi Sedaap is also giving out tickets for Hot Air Balloon rides now. Check out the Mi Sedaap Malaysia Facebook for more information, tips and recipes!

Our traditional fish pie for New Year’s Eve dinner

Fish Pie

I wanted to have a traditional British fish pie for New Year’s Eve dinner so I used ½ fresh salmon and ½ smoked salmon with snow crab meat for a pie. I actually modified Jamie Oliver’s fish pie recipe which used half smoked haddock and half fresh salmon for a “smokier” dish than all fresh fish.

Salmon Fillet Steak

The salmon I got were nice fillets meant for pan-frying that costs RM 79.90 per kg. There was another batch of salmon steaks going for half the price but I didn’t like the look of the sad pieces of fish lying about so I paid premium for the fresher salmon.

You will need:

Fish Pie Recipe

  • 300 grams salmon fillets
  • 150 grams smoked salmon
  • 250 grams snow crab claw legs
  • 4 sprigs fresh flat-leaf parsley
  • 3 bunches of spinach
  • 3-4 Brussels sprouts
  • 800 grams of red potatoes
  • 200 grams freshly grated Cheddar cheese
  • 1 lemon

Curly Parsley Flat Leaf Parsley

I bought a packet of parsley and you can see the difference between flat-leaf and curly-leaf parsley. There are equal amounts of each in the pack, I just used the flat-leaf ones, also known as Italian parsley.

Fish Pie Cheese

I chopped up all the vegetables into small pieces and lined the bottom of the baking trays with it before adding the grated Cheddar cheese on top. I used two, and that was a mistake, you can’t split a recipe in half like that, will show you why later.

Red Pontiac Potato

Meanwhile, I peeled the Red Pontiac potatoes for chopping into 2 cm chunks. Red potatoes are perfect for baking but due to it’s starch content, is not so suitable for frying. These aren’t the potatoes for French fries, but it’s good as mash.

Dicing Red Tomatoes

The red potatoes are then dumped into a pot of salted water and boiled for 15 minutes until soft.

Skinning Salmon

I started on the fresh salmon fillet after that – you need to skin it since the recipe calls for the fish to be skinned so the easiest way is to de-skin it is to run a sharp knife under it.

Cutting Fish

I chopped up the fresh salmon fillet into bite sized pieces and did the same for the smoked salmon and snow crab claw legs…

Fish Crab Pie

…before dumping everything into the baking trays.

Mixed Fish Pie

You just need to give it a good dousing of extra virgin olive oil and add some salt and black pepper before mixing *everything* thoroughly.

Fish Pie Topping

The red potatoes are mashed and then put on top of the fish pie as a topping. This is where I went wrong coz I used two baking trays and the potatoes were barely enough to cover both!

Potato Topping

I actually needed a deeper baking tray which would provide the same surface area for the potatoes but I really had to stretch the potatoes to cover both trays.

Baked Salmon Pie

I put both of the fish pies into the oven for 40 minutes and they came out perfect!

Fish Pie Baked

The kids both tried it but declared it to be too salty as I had forgotten smoked salmon is already seasoned and added too much salt to the recipe.

Baked Fish Pie

My better half also thought the same, and I had a huge thirst after eating all that due to the sodium.

Fish Pie Cooked

I think I’ll use cod next time instead of salmon, and hold back on the liberal handfuls pinches of salt. smirk

New Year Eve Dinner

Nevertheless, it was a great New Year’s Eve dinner together with the family. :)

Roasting our Christmas turkey with corn bread stuffing and demi-glace

Christmas Turkey

I got a beast of a bird this year for the annual Christmas roast turkey dinner!

Huge Frozen Turkey

It’s a huge 6.5 kg (14 pound) young turkey for RM 192.71. This is over twice as big as the turkey we roasted last year. I was actually torn between getting this and a capon (castrated rooster) so I asked the kids what they wanted.

Turkey Breast

It was a resounding vote for turkey coz they liked the turkey that I roasted last year for Christmas. smirk

Turkey Cuts

There’s no shortages for non-halal turkey this year so that’s a good thing for us. I have no idea what makes a turkey halal or non-halal (probably due to the way it’s slaughtered) but this was a different brand called Norbest from the US and there were large signs warning of it’s haram (forbidden) status to Muslims which I always found a little strange since Christmas is a Christian (or at least secular) holiday.

Defrosting Turkey

I’ve actually cooked with this particular brand of turkey before and since I had just 24 hours to get it right, I used the Fast Defrost method by dunking the entire turkey into water and changing the water every 4 hours.

Trussed Turkey

It was what I did last year too but on a more urgent time scale since this was a heavier bird. Haha.

Cornbread Turkey Stuffing

We also got a pack of demi-glace and corn bread stuffing for a more expedient roast (plus, these two taste really good).

Chopping Vegetables

I chopped up a cup of yellow onions and celery

Onion Celery

…and sautéed them in butter,

Turkey Stuffing

…before adding it to the corn bread stuffing and gravy.

Giblets Bag

Next it was time to clean the bird, take out the bag of giblets (this is arguably where the old school gamer term gibs originated from for those of us who played shooters like Doom, Quake and Unreal back in the days) and pat it dry.

Stuffing Turkey

I stuffed the cavity of the turkey with my newly made corn bread stuffing mix and (with some difficulty) got it into the preheated oven at 200 Celsius.

Turkey Stuffed

I covered the turkey with aluminium foil and took it off after 3 ½ hours to brown the top and here’s what my turkey looks like after 4 hours!

Turkey Oven

This turkey has a built-in meat thermometer that pops out when it’s done, although we used our own to check too:

Turkey Pop Out Device

I started the demi-glace while the turkey was resting and it was lovely – this is restaurant quality demi-glace, RM 14.95 for ½ cup but it’s awesome! It has reduced white wine inside and you can add your own wine in lieu of water for a tastier demi-glace (make sure to cook off the raw alcohol).

Demi Glace

My better half and the kids loved it!

Carving Turkey

The young but large turkey was carved up according to everyone’s preference – the smallest one wanted a drum while I had an entire leg, the biggest one wanted the huge wing and my better half got a slice of prime breast meat.

Little Kid Eating Huge Turkey

Christmas dinner is always my responsibility and I’m glad we had so much fun with our celebrations – it took me quite a bit of planning and shopping to get enough activities to keep the kids entertained. There’s Christmas crackers, eggnog, presents, and more – Christmas is definitely not over yet!

Merry Christmas everyone! :)

Cooking a 3-Course Meal with S&P Santan!

soup ceera

I was fortunate enough to be cooking a complete meal of three courses organized by S&P Santan in Sungai Buloh. The I <3 S&P Santan Cooking Workshop is helmed by Chef Andri Hadi – a very interesting character indeed!

chef andri hadi

I was teamed up with Ceera Noh and I have to admit I couldn’t ask for a better partner. She has solid, practical skills as a mom and seasoned a lot of our dishes to perfection.

team

I was more focused on plating and I tried very hard not to let her down by doing it professionally.

cutting onions

I dare say that our presentation was best – it wasn’t clownish and kid-like on one side of the spectrum it wasn’t sloppy on the other (did three plates for our main course before I was satisfied).

team awesome

The I <3 S&P Santan Cooking Workshop is actually a contest between all the participants. There were 5-6 teams of two in total. I humbly named us “Team Awesome”. smirk

Appetizer: Spinach Broccoli Coconut Soup

appetizer

The first dish that we cooked. I sliced up the broccoli florets and garlic while Ceera did the vegetable soup stock. We didn’t cook the fresh baby spinach but blended it into the soup later, as the chef did.

ceera hb

I also went up to do the Massimo Wheat Germ garlic bread.

butter garlic bread

It’s really easy, just butter one side with butter and twist it, sealing it in with another dab of butter.

spinach broccoli

I love the ease of the S&P Santan Instant Coconut Cream Powder. It comes in 50 gram packs of Original, Omega 3 and Pandan and we used the first for this. You can dilute it with 1 cup of water for heavy coconut cream or 2 cups of thin coconut cream but for this recipe, we just poured it into the saucepan and seasoned it with salt, pepper and nutmeg. I really liked how versatile and convenient the product was.

cooking with ceera

We worked pretty well as a team and since I proofed myself somewhat adept (at least I didn’t burn down the kitchen) – I plated up. Our spinach broccoli coconut soup is a real French style soup – thick and hearty.

layering soup

I floated a tablespoon of S&P Santan Coconut Milk on top for contrast and flavor.

spinach broccoli soup

It received pretty good reviews from the chef and heartened, we moved on to the next dish.

Entrée: Baked Cajun Chicken Wings

entree

This is something that both of us knew how to do and the chef did a demonstration while asking us to work at the same speed – no problems there.

fritter batter

We shared an oven with another group of two girls and thus we put in our chicken together. There is a great irony somewhere here.

cajun chicken

I carefully arranged my chicken wings so that the tips were facing *outside* on the baking tray. This is done so that the heat of the convection oven won’t burn the meat.

perfect wings

Unfortunately, we didn’t know that the oven hasn’t been pre-heated and when the chef came over to everyone’s station to look at their chicken, ours was the very best in the entire class. It’s browned to perfection!

cooking ceera

We made the Coconut Pandan Cheese Sauce with Blue Key Superfine Flour, S&P Pandan Santan Coconut Cream Powder and 2 tbsp grated cheddar cheese. Both Ceera and I tasted the sauce and it was good – I made sure that sufficient time has passed so that any raw flour has been “cooked out”.

coconut milk cheese

I plated the chicken in a smear of the coconut pandan cheese sauce and stood two chicken wings up, supported by each other.

same oven

…and when it came judging time, it turns out that our chicken was raw. -_-

chef andri

It needed 3 more minutes in the oven due to the lack of pre-heating (we both thought the other team had done it).

judging

Oh well.

cajun chicken wings

Here’s our dish!

Dessert: Cavendish Coconut Fritters

dessert

I learned a very nifty trick during the I Love S&P Santan Cooking Workshop. Banana fritters tastes a lot better if you dip it alternately into batter and desiccated coconut. We used 1 cup of S&P Santan Sejati Desiccated Coconut and 1 cup Blue Key Superfine Flour for the dry coating. The desiccated coconut really comes in handy as it has a longer shelf life and comes in a convenient pack.

bananas

We actually learned from the previous mistake and made sure to make two batches. I sliced up one banana for the first test batch while Ceera did the second batch.

coating fritters

Our Cavendish Coconut Fritters were deep fried for 2 minutes in boiling hot oil before we plated up in front of the judge.

deep fryers

I did the plating and I had planned to do a quenelle of vanilla ice cream to show off my skills.

banana fritters

Unfortunately, the ice cream was way too solid and despite heating two ceramic Chinese soup spoons on the burner, I could barely make a passable quenelle. I’m glad I did it though, no one else did and I saw from the blank looks that not many knew what a quenelle is either (except for the chef, of course).

hot spoon

I also finished with a flair with some toasted desiccated coconut and a smear of caramel and passed it to the judge. We were the first team to finish.

quenelle

Although we didn’t win anything (the winner was a female duo from Weibo) it was fun to cook with someone with a Malay heritage and a practical background as opposed to my more recent and modern interpretation of cuisine. Ceera was the one who seasoned and tasted everything and I felt bad that we didn’t win.

cavendish fritters

Nevertheless, it was a fun morning and afternoon learning about the various uses of S&P Santan products. Coconut oil and milk is a source of healthy HDL cholesterol and has numerous health benefits. This is something that Australians and people from the United States are finding out and they’re using more coconut milk in their cooking. The S&P Santan products are easy to use and cater for health conscious consumers as they do not contain artificial preservatives and flavorings.

fritters

It’s a very trendy ingredient and I have a whole range of S&P Santan products at home now. I’ll share more when I cook soon!

keep calm

Do you have your own recipes using S&P Santan coconut milk? Share your recipes at the S&P Industries Facebook page and win more than RM 1,900 worth of prizes!

spinach soup

Thanks to S&P Santan and Chef Andri Hadi for a great time! A big thank you to FFM Marketing for providing the superb venue – I loved the clean and well-equipped kitchen islands. It’s open for rental too – contact marketing@ffmb.com.my or 03-61457888 for enquiries.

spinach leaves

Props to Denise and Michele for their tireless photography and cheers to my team-mate Ceera Noh for being awesome! :)

Flap Hops: Emu and kangaroo jerky buttermilk pancakes with homemade dark chocolate sauce and wildberry jelly

flap hops kangaroo emu pancakes

I have had this idea knocking (hopping?) in my head for a while. I’ll stop with the bad puns and say that this is a take on flap jacks – instead of the usual pancakes, it’s made using emu and kangaroo meat, thus it’s a flap hop. Geddit? smirk

buttermilk pancakes mix

I bought this gluten-free buttermilk pancake mix during my last trip to Sydney and haven’t used it. I could have made our own pancakes from scratch but since it was a Sunday morning, I thought I’ll just shake this bottle instead. Plus, I wanted to see how gluten-free pancakes made from rice/tapioca flour and potato starch stacks up with the real deal.

buttermilk pancakes kangaroo

You will need:

  • Buttermilk pancake mix
  • Emu jerky
  • Kangaroo jerky
  • Dark chocolate buttons for baking
  • Butter
  • Wildberry jam

buttermilk pancakes emu

I got the wildberry jam (or jelly, as Mel would call it) from an import grocery shop here a while ago – it’s a mixture of strawberries, blueberries and blackberries made by Hank’s Jam (also of Australian origin) and thought it’ll go well as an acidic counter-balance to the dark chocolate sauce.

emu kangaroo jerky

I did a few test batches of the buttermilk pancakes before finally settling on a size I wanted. Just before one side is done I inserted pieces of the emu and kangaroo jerky into the still-bubbling pancake mix.

melting chocolate

My better half also set up a bain-marie for melting the chocolate buttons. Keep in mind that when melting chocolate, the boiling water should never touch the bottom of the receptacle you put the chocolate buttons in. These are high quality dark chocolate buttons meant for baking – you can find them in any bakery provisions store. I also put in a dab of butter.

kangaroo emu jerky

After my buttermilk pancakes have set with the emu and kangaroo jerky inside, I flipped them over to brown the other side and added a smear of dark chocolate sauce on it.

chocolate smear

My dear also cut up some kiwifruits, which I added into the “crater” where I started the chocolate smear from.

emu kangaroo pancake

It was a very delicious breakfast that we made yesterday morning – I would have liked some sunny-side up eggs with it too but the kangaroo and emu jerky added that savory taste and the sweetness of the dark chocolate is balanced by the wildberry jam. :)

I baked my own Poppy Seed Bread with organic Macadamia Butter from scratch!

poppy seed bread

Yup, I went out and did a little shopping at the local baking supplies shop yesterday to make my own Poppy Seed Bread! This recipe requires:

baking supplies

  • High protein flour (250 g)
  • Poppy seeds (28 g)
  • Milk powder (6 g)
  • Salt (4 g)
  • Granulated sugar (12 g)
  • Egg yolk (1 yolk)
  • Vegetable oil (2 tbsp)
  • Water (170 ml)
  • Instant dry yeast (¾ tsp)

even bread

I had this freshly baked and still warm – the thick slices were slathered with organic macadamia butter (it’s just 100% crushed macadamia nuts) and it was so delicious!

taking loaf

(and it just took me 2 hours to bake)

baking water

I did not need to knead or proof the dough coz I had a Panasonic Bread Maker. Haha! I just:

1. Dumped all the ingredients into the loaf shaped bread maker

yeast dispenser

2. Measured out the yeast and poured it into the automatic yeast dispenser

menu

3. Selected “Rapid Bread” and “Medium” crust

perfect bread

4. Sliced the bread

poppy seeds

It was sooo easy that we wanted to make a second batch immediately. However, one minor issue with the bread maker is that it’ll come out with a U50 error code if you try to do that without waiting 1 hour (officially) for it to cool down. However, I managed to achieve that in 20 minutes by putting it under a fan in a 16 degree Celsius room (my living room is air-conditioned).

egg yolk

I have always heard that baking was a very exact science and you cannot mess around with it. Ingredients are supposed to be measured out to the exact gram or milliliter – no more, no less. However, I wanted to make another Nutella loaf since I thought the kids will enjoy eating that. I also forgot to put in the salt (!!!) the second time around.

nutella

My better half told me that the bread will not rise, but the Panasonic Bread Maker prevailed! Even though yeast requires salt and sugar to proof, I used honey in lieu of the sugar in the second loaf and poured in 2 heaped tablespoons of Nutella. It really made the bread fragrant and taste of hazelnut.

knead nutella

Even better, the bread came out fine despite me forgetting the salt (and no, Nutella does not contain sodium) and I didn’t put any vegetable oil in (we used canola for the first batch) since I reckon it’ll have enough hazelnut oil to and I was right!

bake

The poppy seeds are spread so evenly throughout the bread too! It’s unlike other bread makers which can have uneven ingredient distribution. I really like the ambient temperature sensors of the Panasonic Bread Maker for optimal proofing too!

nutella bread

There’s nothing quite like eating freshly baked bread without any preservatives or artificial additives coz you control what you put in. It tasted absolutely fabulous!

It’s just so convenient to have my own Panasonic Bread Maker at home and we look forward to a lot of baking in the future. I love bread! I love eating it, I love baking it, and I love looking at it. You might call that a tad obsessive but I’ve even come up with lots of weird recipes for sandwiches. smirk

Molecular Gastronomy Experiments: Silkie Black Chicken “Soup” Jelly

black chicken jelly

Black chicken soup gellification. Yeah, this is a solid jelly black chicken “soup” I made for my dear! There’s nothing that sounds more appealing than suspending the beautiful black meat of the Silkie chicken in a jelly with wolfberries, dried scallops and other ingredients usually used in cooking this Chinese soup.

hb ling sick

I came across this idea when my better half had a sore throat and didn’t want to eat any solid food. It’s known as a curative food in traditional Chinese medicine.

silkie chicken

I’ll make her Silkie black chicken soup, with a twist! It’ll be *entirely suspended in clear agar* so you can see the distinctive black meat and black bones of the Silkie chicken!

silkie chicken jelly

You will need:

  • 1 whole black chicken
  • Goji berries
  • Dried scallops
  • Chinese dates
  • Agar or gelatin

silkie chicken flesh

I bought one of the small Silkie chickens you can find in wet markets here. This is the famous black chicken (which is entirely black – bones, flesh, organs) that’s commonly sold here for soup although it can be cooked like a regular chicken. I know of other black chicken breeds out there – a USD 2,500 per chicken Ayam Cemani made the headlines last year, but the ones we get are Silkies (which has contrasting white feathers when alive).

silkie black chicken

You need to portion the chicken by cutting it up as you normally would – there’s eight edible portions (2 x drums, thighs, wings, breasts) plus the carcass. I wrote a guide on how to French cut a chicken last time for a poached chicken with beetroot and nectarine dish I made but you can cut this anyway you want since it’s going into a soup.

black bones

Do make a nice cut for the parts you want visible in the jelly though – I used a drum in one and a wing (minus drumette) with a chicken leg in another.

chicken toenails

Silkie black chickens are always sold whole here, and undressed, so remember to take the pieces of cartilage (?) off the feet. I don’t know what they are called, so I call them chicken toenails. smirk

silkie chicken soup jelly

I put a 1 litre pot of water to the boil and added in all the goji berries, Chinese dates, dried scallops etc. You can also add ginger if you like.

silkie chicken soup

Once the water is boiling, I added in the pieces of chicken and set the timer for 30 minutes. That’s all you need for the black chicken soup – it’s ready to drink (and I did take some out so she can have the soup first).

agar gelatin

Next up, comes the fun modernist cooking bit – gellification! I used agar instead of gelatin since I wanted it to set only when it has totally cooled. I used clear agar but you can try out other colors like blue or green to play tricks with your mind while eating – it’s flavorless anyway, but I reckon clear would showcase the beautiful black chicken and bright red goji berries well.

agar

I poured the agar into the black chicken soup and carefully stirred it before portioning it out. It’s important to remember that the dates, scallops, and goji berries will set so you can actually move it around since the viscosity of the liquid has changed slightly.

black chicken soup

I arranged it so that it’ll come out in one square and one round mould.

setting chicken soup agar

…and my dear accidentally drank one of the agar-infused bowls while it was cooling coz I asked her to finish the soup. Haha! Oops! ;)

black chicken agar

No worries, I still had one and here’s how it turned out after putting it in the fridge for 2 hours to set the agar. It can be helpful if you have sore throat since a cold jelly is probably easier to eat than anything else.

jelly black chicken

I thought it was nice but I could have improved on the dish since my dear had cooked porridge so ideally my next version would look like this:

black chicken jelly draft

Yes, I drew it on a napkin.

jelly chicken soup

It’s fun to incorporate easy molecular gastronomy and modernist cooking ideas to even the most traditional dishes to spice it up! :D

Related Posts Plugin for WordPress, Blogger...