Bak Kwa (肉干)

Everytime I went back home, I will brought over some favourite local stuff. Bak Kwa is one of my favourite, especially the one in KL. My sister knows where to get me the good stuff, and I will wrap them will layers of plastic bag and put them in between my clothes deep inside my luggage. Bringing back bak kwa is illegal because custome will not allow meat product. I don't want to take any chances, therefore, I went google bak kwa recipe... many recipes out there! And it wasn't hard at all.

For those of us who live aboard, DIY is the only way to ease our craving.

Happy Baking!!


Bak Kwa

Ingredients:

500g minced pork
2 tbsp fish sauce
1 tbsp thick dark soy sauce
1 tbsp sweet soy sauce
2 tbsp shaoxing wine
1/2 cup sugar
1 tsp five spice powder
1 tsp oil

Steps:

1.  Place all ingredients in a mixing bowl, use a pair of chopsticks and stir vigorously in one direction until a gluey paste is formed.

2.  Cover and leave it overnight in the fridge.

The next day:

3.  Pre-heat over to 260F.

4.  Line a parchment paper on a baking sheet, place half the meat on top.

5.  Cover the meat with clingfilm and roll into a thin sheet.

6.  Bake for 20 minutes.

7.  Increase temperature to 360F and bake for another 30 minutes until the sides are charred.

8.  Cool and cut into pieces.

9.  (optional) Place the bak kwa on the grill, keep a close eye, don't overcooked (or place it on the wire tray and put it in the oven for 15 minutes at 300F).

A world of cake: Baklava

No one knows exactly the origin of Baklava. Turks claim filo pastry as their own, Iranians claim their Persian ancestors saw the potential of ths light and layered pastry. Of course, Armenians and Greeks also love baklava and claim to have invented it too, as do other Middle Eastern and central Asian cultures. When it comes down to it, there's no way to be sure - I'm just glad someone somewhere thought of it!

I was first introduced to Baklava by an Iranian couple not long after I came to Canada. I didn't like it then, I found it too sweet for my tastebud. Never thought making Baklava is so easy. Our secretary who country of origin from Egypt gave me the recipe and a package of filo pastry. She assured me that there would be no difficulty about it. And she's right!

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup.

Baklava

Ingredients:

1 pkg. frozen filo pastry (thawed in the fridge overnight)
1/2 lb. melted butter

Nut mixture:

2 cups whole pistachio nuts (or almonds, walnuts), finely chopped

1/2 tsp cinnamon

1/4 shredded cocunut (optional)

1/3 cup raisin (optional)

Syrup:

2 cups sugar

1 cup water

3 tsp lemon/lime (or more)

1/2 tsp vanilla extract

1/2 tsp rose water (found in Middle Eastern stores)

Steps:

1.  Preheat the oven to 350F.

2.  To prepare syrup: place the sugar and water in a heavy pan and stir over medium heat until the sugar is dissolved. Add juice of lemon/lime and bring to a boil and let it simmer on medium temperature for 15 minutes. Add vanilla extract and rose water. Let it cool to room temperature.

3.  Combine all nut mixture together, divided into two portion.

4.  Grease a 13 x 9 x 2 inch baking pan with melted butter.

5.  Open Filo package and take 1/3 of the sheets and lay them in the pan, folding any extra filo back in the pan. (Make sure to cover the rest with a towel or it will dried out). Generously brush the whole surface of the filo sheet with butter, followed by a layer of nut mixture. Repeat these layers until you have stacked three layers of filo pastry and two layers of nut filling. Brush the remaining butter on top.

6.  Use a sharp knife to cut the cake into squares or diamonds, cutting all the way to the bottom.

7.  Bake for 20 - 30 minutes until top is golden brown. Remove from oven.

8.  When the baklava is done, spoon or ladle the syrup over the top a little at a time. Remember: the baklava must be hot, and the syrup at room temperature for syrup to be absorbed. Let it cool. (Baklava can be left at room temperature for up to 4 days).

9.  Serve.

   

 

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HAPPY BAKING!

Covering a cake with fondant

This cake was made specially for a girl at work on her birthday. A girl who has strong affection to everything purple. When she sees purple, her eyes sparkle.

Val is originally from Eastern Europe. She is the most positive thinking person I've ever seen. Being with her make me realize what is the positive energy. Have you ever feel drained when you're with someone? She would tell you because that person is sucking up your energy. Don't worry, she is not phychic or anything like that. She loves yoga and read books related to health, foods and well being. She would tell you life is good, life is beautiful, you're beautiful...

She is one of my favourite person in the office, and of course she is liked by many for her positive and playful characters.

Happy Birthday Valeriya and Many Happy Returns!!



How to cover a cake with rolled fondant.

1.  Prepare a cake by applying thin layer of frosting, this is called crumb coat. It seals in the moisture of the cake. Chill the cake in the fridge (or freezer) before you cover them with fondant for a few minutes.

2.  Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of color in several spots.

3.  Knead color into your fondant ball. Continue kneading until color is evenly blended; add a little more color if needed to achieve your desired color.

4.  Knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your work station or mat and rolling pin.

5.  Roll out fondant sized to your cake. (for a 8"cake with 4" height, the optimal size will be a fondant circle about 17" across, with a thickness of about 1/8" - use rolling pin rings for consistent thickness)

6.  Gently lift the mat and fold the opposite side, and position on cake.

7.  Shape fondant to sides of cake with smoother (if you don't have smoother, use your hands, make sure you dust your hands with confectioners' sugar). Beginning in the middle of the cake top, move the smoother outward and down the sides to smooth and shape fondant to the cake and remvoe air bubbles. If an air bubbles appears, insert a pin on an angle, release air and smooth the area again.

8.  Trim off excess fondant using a spatula or knife.

9.  Your cake is ready for decoration.

  

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Homemade Marshmallows

Homemade marshmallows are nothing like the store bought marshmallows. Homemade marshmallows are so perfectly light and springy. They just melt in your mouth.

Tossed a few homemade marshmallows into a cup of hot chocolate or coffee. Mmmmm...perfect!

Homemade Marshmallows

 

Ingredients:

3 packets unflavored gelatin

1 cup cold water

1 1/2 cups granulated sugar

1/4 cup confectioner sugar

1/4 cup corn starch

1 cup light corn syrup

1 tsp vanilla

cooking spray

Steps: 

Coat a 9 x 13 baking pan with nonstick spray.

In a small bowl, combine the corn starch and confectioner sugar. Sprinkle some of the mixture into the pan and set the rest aside for later. Shake the pan around so that the mixture completely coats it. Pour the excess sugar mixture back into the bowl.

Combine the gelatin and half of the water in the bowl to allow to bloom. Set aside.

In a small saucepan set over medium high heat, combine the remaining water, sugar, and corn syrup. Cook for 4 minutes. Place a candy thermometer on the pan, and continue cooking until the mixture reaches 240 degree, about 8 minutes.

Remove the thermometer. With the mixer on low speed, pour the candy mixture into the bowl. Slowly increase the speed to high, being careful to prevent splatter. Whisk on high for 10 minutes, adding the vanilla towards the end of the process.

Using a spatula sprayed with cooking oil, transfer the fluff to your prepared pan. Generously coat your hands with remaining starch/sugar mixture and press the fluff into the pan until it's evenly distributed. Allow the marshmallows to sit in the pan for everal hours or overnight.

After the marshmallows have set up, remove them from the pan, and place them on a cutting board, or countertop, lightly dusted with the starch/sugar mixture. Using a pizza wheel, cut strips into the marshmallows. Periodically dust your wheel, as needed. After cutting the marshmallows into strips in one direction, cut them into cubes by crosscutting in the opposite direction. Pull apart the cubes, tossing them in the sugar mixture to coat them.

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Happy Baking!