Ingredient :-
4 pieces chicken thigh
4 lemon grass
3 kaffier lime leaves
1 chilli
6 slices of ginger
1 1/2 cups coconut milk
1 tbsp fish sauce
Coriander to garnish
Method:-
1. Blend lemon grass, chilli, ginger and lime leave to a paste
2. Fry paste till fragrant
3. Add in chicken
4. Add in coconut milk
5. Add in fish sauce and simmer to cook
6. garnish with coriander and serve with rice
Monday, June 27, 2011
Friday, June 24, 2011
Icing Sugar cookie
Ingrediants
2 1/2 cups icing sugar (sift)
1 1/4 cup butter
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/4 cup flour
salt dash
Method :-
mix sugar and sugger
add in 5 egg yolk and extracts
mix
Add in Flour and salt
add to mix
chill for 2 hours
roll and bake
2 1/2 cups icing sugar (sift)
1 1/4 cup butter
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/4 cup flour
salt dash
Method :-
mix sugar and sugger
add in 5 egg yolk and extracts
mix
Add in Flour and salt
add to mix
chill for 2 hours
roll and bake
Brioche
Ingredients
160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash
Method
1.Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2.Whisk remaining milk with egg yolks in a bowl and set aside.
3.Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4.While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5.Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
6.Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
7.Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8.Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack
160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash
Method
1.Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2.Whisk remaining milk with egg yolks in a bowl and set aside.
3.Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4.While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5.Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
6.Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
7.Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8.Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack
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