Monday, 23 July 2007

Brenda's Bergerdils

Otherwise known as potato patties, these Bergerdils are easy to make and oh-so-yummy! The addition of chopped onions into the patties give these little potatoes a nice kick.

Brenda's Bergerdils

3 largish Russet Burbank potatoes (steamed and peeled)
3 1/2 tbsp dried shrimps (washed, blended, and fried with a very little amount of oil)
1onion, chopped
1 egg
1/2 tsp pepper
3 pieces of cream crackers, crushed (I use Hup Seng brand, and they come in packs of 3 crackers. See pic below.)

1 egg beaten with 40ml water for coating
Oil for deep frying

1. Mash the potatoes and leave them to cool. You don’t have to mash them especially fine.
2. Throw in the dried shrimps, onion, crushed cream crackers (hey, alliteration! *g* I just smash the packet around and throw in the crushed crumbs into the mix), egg and pepper into the potato and mix the lot well. The ingredients flavour the potato enough that you do not have to add any more salt.
3. I like even-sized bergerdils, so I weigh them to about 50g and shape them into flattened balls. It helps in shaping if your hands are slightly wet, so after shaping about 3 or 4 bergerdils, I wash my hands to wet them. If you're making these as finger food, weigh them in at about 30g to make smaller bergerdils.

4. In a wok or pan, make sure the oil reaches about half the height of the bergerdil. Since most of the ingredients of the bergerdil cooks rather fast, the idea is to brown the bergerdil, rather than to deep fry them.
5. Dip the bergerdil into egg mixture and fry till golden brown.

6. Once removed from the wok, let the bergerdils cool on a wire rack to retain most of its outer crisp. You can eat the bergerdil warm or at room temperature (although I love eating them warm).

Bergerdils make excellent party food because they can be made in advance and warmed up before serving. And who doesn't love fried potatoes? heh

Tuesday, 10 July 2007

Baked Teriyaki Chicken

Delicious over rice, this baked Teriyaki Chicken is quite simple to make.

Terikayi Chicken
1 pieces of Chicken thighs (Or any other meaty parts, or boneless parts if you like)

1 tbsp dark soya sauce
1 tsp light soya sauce
1 tsp Chinese cooking wine
1 tbsp sugar
1 tbsp cooking oil

Teriyaki Sauce:
3 tbsp mirin
1 1/2 tbsp Kikkoman sauce
2 tbsp Japanese sake
1 or 1 1/2 tbsp sugar (depending on how sweet you want)
50 ml of water

1. Marinate the chicken with the marinate ingredients for at least an hour. It's best if it's marinated overnight.
2. Bake the chicken on a wire rack in the oven set at 200 deg C, for about 10 minutes on each side. Use the leftover marinate to baste the chicken while baking.
3. While chicken is being baked, put all the ingredients for the Teriyaki Sauce into a frying pan and allow the mixture to simmer. Once the sauce thickens to your liking and taste, put the sauce aside.
4. Arrange the baked chicken pieces on a plate and pour the Teriyaki Sauce over the chicken. Serve hot with rice.

Watercress And Honey Agar-Agar

I had a glass of Watercress and Honey drink for the first time in a restaurant that specialised in Macau food. For the first time ever, I dawned on me that watercress, a veggie that almost only appeared in a savoury soup, could be enjoyed in a sweet drink.

The second time I had Watercress and Honey was in June this year. Edna absolutely loved the drink, and I thought to recreate it at home.

The quantities for the drink is just a suggestion - I suppose it's more to do with 'taste' than a hard and fast rule. Also, I really went by feel in this first try.

Watercress and Honey Drink
1 bunch watercress, roots removed
5 red dates
1/4 cup rock sugar
Honey to taste
3-4 litres of water

1. Simmer the entire lot in a large pot for about 1 hour.
2. Pour the golden coloured liquid through a sieve.
3. The drink can be drunk either hot or iced. (I love it hot, but everyone else loves it iced.)

Because I made so much of the drink, I used 1.5 litres of it to make Agar-Agar. It was lovely because it wasn't too sweet.

Watercress and Honey Agar-Agar
1.5 litres Watercress and Honey drink
15g Agar-agar strands

1. Boil the two ingredients together until the agar-agar strands dissolve.
2. Pour into jelly moulds and place the agar-agar into the refridgerator to set.

Both the drink and the agar-agar are lovely on hot, hot days. They'll cool you from inside out!

Eh, What's Up Doc?

Carrots! That's what.

Ethan's favourite veggies, but Edna absolutely won't touch them... unless they're hidden in yummy, moist, spicy, crunchy Carrot Cake!

Carrot Cake

250ml vegetable oil

150g brown sugar
3 eggs
500g coarsely grated sweet carrot (sweet, as oppose to bland. I like to use the Aussie medium-size carrots found in NTUC supermarkets that are "brandless".)
120g coarsely chopped walnuts (I crush the walnuts individually because I like coarser bits in the cake.)
375g self raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice

1. Preheat oven to 180 degrees C.

2. Grease a 9" x 9" pan and line with baking paper.
3. Sift the flour, bicarbonate of soda and mixed spice together in a bowl.

4. Whisk eggs and sugar on MED till thick and creamy.

5. Fold in the oil lightly. Don't worry if the oil doesn't bind into the mixture at this stage - because it won't. Therefore, you don't need to stir the mixture too long.

6. Fold in the carrot and the walnuts. Again, don't worry if the carrot and walnuts don't get mixed evenly; the mixture still won't bind well until you...
7. Add in the dry ingredients. In this case, add in a few spoonfuls at a time, until the batter is more or less even.

8. Pour mixture into the pan and bake for about 1hr or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil.

9. Stand cake in pan for 5 minutes before turning onto wire rack. Turn cake top-side up to cool.

Lemon Cream Cheese Frosting
30g butter
80g cream cheese
lemon zest from 1 lemon
120g icing sugar

1. Cream butter, cream cheese and lemon zest till light and fluffy.
2. Gradually add in the icing sugar.
3. Cream till smooth.

After the carrot cake is cooled, frost the cake with the Lemon Cream Cheese Frosting. Then sprinkle the with extra lemon zest and coarsely chopped walnuts.

Voilá! Carrots even non-carrot eaters would give a second look. heh.

ETA on 11 July 2007:
If you want to reduce the recipe, or just as a variation, a great way of making this cake is to make cupcakes! Just follow the above method and then fill up the cups 3/4 to the top.

Make sure you bake for only 40min!

You can decorate those cuppies with carrot slices shaped into carrots, like so:
A close-up look - that's a spring onion stalk! heh

Ethan Loves Baking!

This post has no recipe... only lots of Mummy's pride. heh.

Ethan came home from school yesterday with great excitement. Apparently, he had a "Math Fun Day" in school, wherein his class engaged in different Mathematical activities in a different locations in the school. There were areas where Ethan played with logic puzzles, shapes and matchsticks, but his favourite, and the reason for this post, is the area where the kids followed a Chocolate Chip Muffin recipe to bake 2 muffins that they can bring home.

Alas, the recipe remained in school, but I'm happy to report that my little baker's muffins are moist and yummy - "because we added some milk and an egg!" according to Chef Ethan.