Tasterida

The Recipe Journal

[tasterida]

How to Wrap a Chinese Bun

[tasterida]

BAKED LEMON CHICKEN WITH RED POTATOES

Ingredients

1 pound small red potatoes (halved)

5 chicken thigh/chicken breast without bones

1 onion

2 tsp olive oil

1 lemon

salt and pepper

Seasoning

2 tsps salt

2 tsp olive oil

1 tsp parsley

2 tsp thyme

pinch of sugar

pinch of pepper

Marinade chicken with seasoning for at least 30 mins.

Preheat oven to 450F. Toss potatoes with 2 tsps olive oil and season with salt and pepper in a baking dish. Roast 15 minutes.

Slice onion and half of the lemon.

Add chicken, sliced lemon and onion into the baking dish with potatoes.

Squeeze lemon juice from the other half lemon into the baking dish.

Bake for 30 minutes more.

[tasterida]

Grab-and-Go Banana Cupcake

Ingredients

100g Unsalted butter (soften) 

50g Sugar 

2 Eggs 

200g Mashed Banana 

120 flour 

1/2 teaspoon baking powder 

Steps

Beat butter with electrical mixer until pale white 

Add in sugar and combine well with mixer 

Whisk egg slightly, then add it into the butter. Add mashed banana. Mix well. 

Add in sifted flour and baking powder. Gently combine with the spatula

Pour batter into the cupcake cup (Fill 3/4 cup) 

Preheat oven at 180 degree ( 350 F) and bake for 25 mins until surface turns golden yellow 

[tasterida]

Lemon Buttercream Macaron

INGREDIENTS

For the Meringue

50g  egg white

45g  sugar

few drops of green food colouring

40g ground almond

64g icing sugar

For the Lemon Buttercream Filling

50g butter

60g icing sugar

1 tbsp milk

METHOD

Meringue

Beat egg white until fluffy and light with an electrical mixer, then add sugar in 2 portions. Beat until it forms a stiff peak. Add in few drops of food coloring.

Strain icing sugar, ground almond over the egg white and fold in using a rubber spatula

Use piping bag to pipe small round shape on the parchment paper. Rest for 30 minutes.

Preheat the oven to 150℃. Bake for 4 minutes then turn to 130℃, bake for 3 minutes. Then turn to 120℃, bake for 5 minutes. Lastly, turn to 100℃ for 2 minutes.

Tips:  Leave the Macaron in room temperature until a crust forms on the surface before baking.

Filling:

Place the soften butter in a mixing bowl and beat it with an electric mixer until pale.

Gradually add sifted icing sugar and milk. Blend well.

Assembly

Fill a pastry bag fitted with a round tip with the buttercream or spoon kisses of buttercream onto half of the macaron bottoms.  Sandwich the macaron halves together.

[tasterida]

Lemon Cheese Mochi

INGREDIENTS 

Plain Dough 

15g flour 

30g glutinous rice flour 

30g rice flour 

30g caster sugar 

135g milk 

2 tbsp condensed milk 

2 tbsp shortening oil/ butter 

Lemon Cheese Filling

80g cream cheese 

1 egg yolk 

30g caster sugar 

40g whipping cream (whipped)

2g gelatine powder 

12g icy water 

1/2 teasp lemon juice 

few drops of yellow coloring 

STEPS

Plain Dough 

Mix all ingredients in a mixing bowl 

Pour in a container and place in a steamer to steam for 10 minutes over high heat until solid. 

Take out the dough and let cool.Then wrap it and transfer to refrigerator chilling 15 minutes. 

Lemon Cheese Filling

Place cheese in room temperature and whip with caster sugar to mix well. Put in egg yolk and mix well.

Mix gelatine powder and icy water in a bowl. Sit in a hot water bath and stir to clear.

Put lemon juice, whipped whipping cream, coloring and gelatine solution into the cheese mixture and stir well

Chill in fridge until set. 

Assembly 

Roll 20g of the dough with a rolling pin. Place in a dusted cornstarch ice-cream scoop. 

Put in the filling. Seal the open. 

Place the open at bottom. Transfer to refrigerator and chill for 30 minutes.

[tasterida]

HOKKAIDO MILK COOKIES 

INGREDIENTS

50g unsalted butter (soften) 

80g icing sugar 

50g Hokkaido Milk 

1/4 tsp vanilla extract 

170g flour 

1/4 tsp baking soda 

STEPS

Beat butter with electric mixer until pale yellow. 

Add sifted icing sugar and mix well with rubber spatula. Beat with electric mixer until even.

Add vanilla extract and milk in a few portions and beat until even.

Add sifted flour mixture in a few portions. Gently combine with rubber spatula. Fold and press dough until well combined. Place dough on a parchment paper and put it into a rectangular container. Flatten dough to an even 1cm thickness. Cover it with plastic wrap. Chill in fridge until harden.

Remove from fridge and cut into squares. Bake at 165 degrees for 15 mins. 

[tasterida]

PINEAPPLE CURRY FRIED RICE 

INGREDIENTS

1 fresh pineapple

3 bowls coked rice

100g chicken fillet

100g shelled shrimps

1/2 cup diced pineapple 

1 egg (beaten) 

1 tbsp shallot (chopped) 

Marinade (For chicken/shrimp) 

1/4 tsp salt 

1/2 tsp cornstarch

Pinch of pepper and sesame oil 

Seasonings (For rice) 

1/2 tsp salt

1/2 tsp sugar 

2 tsp curry powder

做法

Rinse pineapple and wipe dry. Halve horizontally and dice the pulp. Soak diced pineapple in diluted salt solution for a while.

Cut chicken fillet into cubes, rinse shrimps and wipe dry. Mix with marinade.

Heat 2 tbsp of oil, sauté chicken cubes for a while, add shrimps, fry well then take out.

Heat 2 tbsp oil and sauté shallot. Add in cooked rice until heated. Put aside. Pour in beaten egg and fry until a bit solid. Stir-fry with rice. Put in all the ingredients, then seasonings. Stir well. Put rice in the halved pineapple. 

[tasterida]

HAZELNUT CHOCOLATE SWIRL COOKIES

INGREDIENTS

80g unsalted butter (soften) 

80g fine caster sugar 

48g egg

200g flour 

40g hazelnut powder 

Some nutella 

STEPS

Soften butter under room temperature

Whisk the butter with an egg whisker until it gets smooth

Add in sugar and mix well

Add in sifted flour and hazelnut powder and combine everything with a rubber spatula. 

Press and knead dough repeatedly until shiny and smooth. Divide into two equal portions. 

Roll out one portion on a parchment paper and spread on nutella. 

Roll up into a cylinder.

Shape dough into a square cylinder. Repeat this with the second portion of dough. Cill in fridge for about an hour until dough hardens.

Remove from fridge and cut into 7mm thick pieces.

Preheat the oven at 165 degrees.

Put into oven and bake at 160 degrees for 13-15 minutes.

When it come close to 10 mins, place a aluminum foil on top to preheat over burning. 

Tips**Leave an inch space on top while spreading on nutella. This prevents the filling from being squeezed out when the dough is rolled up.

[tasterida]

CHOCOLATE CHIPS COOKIE

INGREDIENTS

50g butter

50g caster sugar

1/4 tsp vanilla extract 

10ml whipping cream 

50g flour 

50g almond powder

15g chocolate chips 

STEPS

Soften butter under room temperature

Whisk the butter with an egg whisker until it gets smooth

Add in sugar and mix well

Pour in cream. Continue mixing. 

Add in sifted flour and cocoa powder and combine everything with a rubber spatula. 

Lastly, add in chocolate chips  and there's your cookie dough. 

Use any plain board to shape a cylindrical cookie dough

Wrap it with plastic wrap and freeze it for 1 hour 

Slice the cookie dough with every piece of 1cm thick 

Line them properly on a baking tray. Preheat the oven with 170degree. Bake for 10 mins.

When it come close to 10 mins, place a aluminum foil on top to preheat over burning. Lower the temperature to 150 degree and bake for another 5 minutes. 

[tasterida]

JAPANESE CHOCOLATE ALMOND COOKIES

INGREDIENTS

75g of Butter 

25g of caster sugar

25g of brown sugar

25ml of whipping cream

90g of plain flour

10g of cocoa powder

50g of sliced almond 

STEPS

Soften butter under room temperature

Whisk the butter with am egg whisker until it gets smooth

Add in sugar and mix well

Pour in cream. Continue mixing. 

Add in sifted flour and cocoa powder and combine everything with a rubber spatula. 

Lastly, add in sliced almond and there's your cookie dough. 

Use any plain board to shape a cuboid cookie dough

Wrap it with plastic wrap and freeze it for 1 hour

Slice the cookie dough with every piece of 1cm thick 

Line them properly on a baking tray. Preheat the oven with 170 degree. Bake for 10mins.

When it come close to 10 mins, place a tin foil on top to preheat over burning. Lower the temperature to 150 degree and bake for another 5 minutes. 

[tasterida]

Mango Mousse Parfait 

INGREDIENTS

(a) Crunched Orea Crumble  40g

(b) Sabayon 

1 egg yolk 

12g milk

12g caster sugar 

(c) Meringue 

90g Cream Cheese 

15g Caster Sugar

80g Whipping Cream 

1/2 tsp lemon Juice

(d) Mango Jelly 

25g Mango Gelatine Powder 

2g Gelatine Powder 

20g mango puree 

100g water 

(e) Mango Mousse 

60g Mango Puree

5g Caster Sugar 

120g Whipping Cream 

6g Mango Gelatine Powder 

3g Gelatine Powde

(f) Decoration 

40g Mango Puree 

50g Fresh Mango Cubes 

STEPS

Place oreo crumbles at the bottom of the cup. Put (b) into a stainless steel bowl and place it over  a pot of hot water. Whisk until foamy and smooth to form Sabayon. 

Add in sugar into cream cheese from (c)and whisk until foamy. Pour in whipping cream and continue whisking until foamy. Add in half of the sabayon and mix well. Pour in mango mousse into cup and freeze it until set for about 20 minutes. 

Combine (d) and place it over a pot of hot water until melts. Let chill. Pour it into the cup and freeze it for 20 minutes until set.

Mix gelatine powder and sugar, place it over a bowl of hot water until melts. Add in the rest of the sabayon and mix well. Add in puree and beaten whipping cream. Pour the batter into the cup. Let chill in fridge until set. Decorate it with (f). 

[tasterida]

Raspberry Mousse Cake 

Tools: 15cm diameter cake ring 

INGREDIENTS

a slice of chocolate sponge cake 

120g Raspberry Puree 

190g whipping cream

15g caster sugar

6g gelatine powder

20g water

1tsp lemon juice 

STEPS

Wrap the cake ring with aluminium foil, put in a piece of card paper and a piece of chocolate sponge cake 

Whisk whipping cream until soft peak forms. Let chill in fridge. 

Mix gelatine powder and water. Melt over hot water into gelatine solution 

Mix well with sugar and raspberry puree until sugar are completely melted. Add in gelatine solution and lemon juice. Mix well. 

Add whipping cream into the batter in 2-3 portions. Pour batter into cake ring. Chill in fridge until set. 

[tasterida]

Sweet and Spicy Porkchop

INGREDIENTS

400 g Spare Ribs

2 red chili (finely diced)

2 tbsp of minced garlic

SEASONING

2 tsp of soya sauce

1/2 tsp of pepper salt

1 tsp of corn starch

1 tbsp vegetable oil

pinch of five spices powder

SAUCE

3 tbsp of oyster sauce

1 tbsp ketchup

1 tsp of sugar

1 tbsp of L&P Worcestershire sauce

4 tbsp of water

STEPS

Dice Chili. Chop spare ribs into small piece and wash them thoroughly. Marinade with seasonings for 30 mins

Pan-fry them both sides until it turns brown. Dish it up.

Heat the pan with oil in high heat. Stir-fry garlic and red chili. Add in sauce and fried spare ribs . Done! Dinner is served!

[tasterida]

Vanilla Chiffon Cake (for a 17cm chiffon cake tube pan)

INGREDIENTS

Egg yolk batter

3 egg yolks

20g Caster sugar

30ml Water

30g vegetable oil

1/2 teaspoon of vanilla extract

50g flour

Meringue

3 egg white

50g Caster sugar

MAKING OF EGG YOLK BATTER

Add sugar to egg yolk and mix it well with an egg whisk

Add water, oil and vanilla extract into the mixture and continue mixing until it gets smooth.

Strain the flour over the mixture. Mix well

MAKING OF MERINGUE

Whisk egg white until foamy with an electrical mixer. Add sugar in 2-3 portions.

Whisk until soft peaks are formed and bent slightly forward at an angle

COMBINATION

Fold in meringue into the egg yolk batter in 2-3 portions. Mix well with a rubber spatula until it gets smooth

Pour cake batter into the chiffon cake mould

Smoothen the suface by gently taping the cake ring towards the table.

Use a toothpick to circle around the batter to remove the excess air bubble

Preheat the oven with 170 degrees. Bake for 35 mins.

Invert to cool. Remove the mould until it is completely cooled.

[tasterida]

Strawberry Chocolate Hazelnut Macaron

INGREDIENTS

For the Meringue

50g  egg white

45g  sugar

few drops of pink food colouring

20g ground almond

20g hazelnut powder

70g icing sugar

For the Filling

85g semisweet chocolate, chopped

1/3 cup heavy cream

1 tablespoon unsalted butter

1/4 teaspoon raspberry extract

METHOD

Meringue

Beat egg white until fluffy and light with an electrical mixer, then add sugar in 2 portions. Beat until it forms a stiff peak. Add in few drops of food coloring.

Strain icing sugar, ground almond and hazelnut powder over the egg white and fold in using a rubber spatula

Use piping bag to pipe small round shape on the parchment paper. Rest for 30 minutes.

Preheat the oven to 150℃. Bake for 4 minutes then turn to 130℃, bake for 3 minutes. Then turn to 120℃, bake for 5 minutes. Lastly, turn to 100℃ for 2 minutes.

Tips:  Leave the Macaron in room temperature until a crust forms on the surface before baking.

Filling:

Place the chocolate and butter into a mixing bowl.

In a small saucepan, heat the cream until it comes to a simmer.

Pour the hot cream over the chocolate and allow it to rest for five minutes.

Stir the chocolate until the mixture is smooth.  Continue stirring and add in the strawberry extract.  Let stand at room temperature until cooled completely and thickened.

ASSEMBLY

Macaron

Fill a pastry bag fitted with a round tip with the ganache and pipe or spoon kisses of ganache onto half of the macaron bottoms.  Sandwich the macaron halves together.

[tasterida]

Molten Chocolate Lava Cake

INGREDIENTS

Chocolate Filling

50g  whipping cream

50g  milk

25g  sugar

100g dark couverture

Chocolate Cake

100g  dark Couverture(65%)

90 g  butter

50g  Sugar

3  eggs

12g  plain flour

4g  baking powder

Method

Boil cream, milk and sugar in a small sauce pan. Then pour the mixture into chocolate and gently stir until the chocolate completely melts. Fill a pastry bag fitted with a round tip with the ganache.

Place dark couverture in a bowl. Stand the bowl in hot water. Add soft butter and gently stir until well mix.

Mix sugar and egg and add in to the batter in 2-3 portions. Fold in sifted flour and baking powder.

Pipe cake batter inside silicon mould bottom and side. Fill with chocolate ganache in the middle. Lastly, pipe in cake batter over the chocolate ganache.

Bake at 180℃ for 10 minutes.

[tasterida]

Lemon Cheesecake

INGREDIENTS

250g Cream cheese

220g Cream

1 1/2 tbsps gelatine

3 tbsps water

1 egg ( separate egg yolk and egg white )

80g castor sugar

2 1/2 tbsps lemon juice

STEPS

Whip cream until firm peaks form. Chill in fridge.

Mix gelatine with water in a bowl. Stand the bowl in hot water until gelatine has dissolved

Beat cream cheese until smooth by using electric beater. Add egg yolk and sugar. Beat well.

Stir in gelatine mixture and lemon juice

Add cream and mix until well combined

Beat egg white until firm peaks form. Fold in cheese mixture. Pour mixture into prepared cake mould.

Chill until firm and decorate.