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Archive for March, 2010

Wife pastry ‘lou por paeng’ is sweet while Husband pastry ‘lou kong paeng’ is savory. They are both Cantonese pastries. This is my first attempt making ‘lou por paeng’. I’m not into sweet stuff so I find it a little too sweet. However, I gave some to two of my neighbors and they both said the pastry is not too sweet. Please note this version of ‘lou por paeng’ uses more candied winter melon and thus producing a more chewing texture, which is different from some bakeries’ version that is more of a paste texture.

Probably because I was only making a small amount, I didn’t think the procedure is that time consuming. I had ‘lou kong paeng’ recently and I like it much better than ‘lou por paeng’. I should try the savory ‘lou kong paeng’ next time.

Wife Pastry 'Lou Por Paeng'

Wife Pastry 'Lou Por Paeng'

Wife Pastry ‘Lou Por Paeng’ Recipe (makes 14 pieces)– original recipe from Corner Café

Ingredients:

Water dough:
1/2 cup bread flour
1/2 cup all-purpose flour
1 1/2 tbsp icing sugar
5 tbsp shortening or lard
1/3 cup water

Oil dough:
1/2 cup cake flour
3 tbsp shortening or lard

Filling:
1 1/2 cup candied winter melon
2 tbsp roasted sesame seeds
1 tbsp sugar
1 tbsp dry grated coconut
4 tbsp cooked glutinous rice flour
1/4 tsp salt
1/2 tsp oil
1/4 cup water

1 beaten egg for egg wash

Method:

  1. Prepare water dough: Combine all flours and sugar in a bowl, rub in shortening to a crumbly stage. Slowing add just enough water to form a soft and non-sticky dough. Knead until smooth. Shape into a ball and wrap with plastic wrap. Rest for 30 minutes. Divide into 14 portions.
  2. Prepare oil dough: Rub shortening into flour and knead to form a soft dough. Rest for 30 minutes then divide into 14 portions.
  3. While both doughs are resting, prepare the filling: Finely chop together candied winter melon, sesame seeds and grated coconut. Transfer to a bowl and add sugar, glutinous rice flour, salt and oil. Stir to combine. Slowly add just enough water to form a ball. Divide into 14 portions.
  4. Take 1 piece of oil dough to wrap inside 1 piece of water dough and seal well. Be sure to wrap tightly and eliminate any air pocket. Flatten the dough with your palm then roll it out into a long oval thin dough using a rolling pin. Roll the dough up like a Swiss roll.
  5. Turn the dough 90°, flatten it and roll it out thin. Then roll it up like a Swiss roll. Repeat step 4-5 with the remaining water dough and oil dough.
  6. Take 1 piece of pastry dough, pinch the long ends together then flatten it so the dough is roughly round shape. Roll the dough out to a circle. Wrap in 1 piece of filling and seal tightly (be sure no air pocket inside). Flatten the wrapped pastry with your palm the roll it out slightly to 1/3 inch thick. Repeat with the remaining pastry doughs and filling.
  7. Cut 2 parallel slits on the top (seal side down), brush with egg wash. Place pastries on a baking sheet and bake in preheated 400°F oven for 16-18 minutes.

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This is not really a new recipe.  The filling recipe is from Tart Tatin; the tart shell and almond cream recipe is from Tarte aux Noix.

The result is very rewarding: The almond crust is flaky, the almond cream is rich with hint of rum, but not too sweet. The tartness of the apples offset the richness of the cream. We couldn’t wait, decided to dig in 5 minutes after it was out of the oven, and the four of us finished more than 3/4 tart in one serving. This recipe is a keeper!

Apple Tart with Almond Cream

Apple Tart with Almond Cream

Apple Tart with Almond Cream

Apple Tart with Almond Cream

Apple Tart with Almond Cream Recipe

Ingredients:

Tart shell:
1 cup cake flour
5 tbsp ground almond (with skin)– toasted
3 tbsp sugar
5 tbsp unsalted butter (room temp.)
2 tbsp beaten egg (see note below in almond cream ingredients)

Almond cream:
1 tbsp cake flour
2/3 cup ground almond(with skin)– toasted
1/3 cup brown sugar
6 tbsp unsalted butter (room temp.)
1 tsp rum
1 beaten egg(I beat in a bowl, scoop 2 tbsp for tart shell plus bit extra for brushing tart edges, and used the remaining for almond cream)

Apple Filling:
4 medium golden delicious apples
fresh lemon juice of 1 lemon
4 tbsp butter
1/4 cup sugar
1/4 tsp ground cinnamon

Method:

To make apple filling:

  1. Peel apples, Cut in halves and remove stems. Remove core using a melon ball scooper. Put apples in a big bowl and sprinkle generously lemon juice, toss to coat apples with juice.
  2. Melt butter in a frying pan. Add sugar and cinnamon, stir to combine. Continue to cook the sauce on med. high heat until it turns to med. caramel color. Remove from heat. Arrange apples halves(discard lemon juice), standing up around the pan and in the middle, tuck in apples tightly as they will shrink during cooking. Return to med. heat and cook until the bottom half is colored. Using a spoon gently turn apples up side down to cook the other half. About 20-25 minutes total cooking time.
  3. Scoop out apples. If there’s still lots of liquid in the frying pan, continue to cook down the sauce until it thickens. Pour the thickened sauce over apples.
  4. When the apples cools down completely, slice into 1/2 inch thick wedges.

To make tart shell:

  1. Combine cake flour and ground almond then set aside. Using a whisk, cream butter and sugar until fluffy. Slowly add beaten egg, whisk to combine.
  2. Sift in 1/3 of flour mixture. Using a spatula gently mix the flour on the top, then press down the flour to the bottom of the bowl to combine. Repeat with the remaining flour in 2 batches. When all mixture starts to form a dough, take it out and shape it to a ball with both hands (avoid kneading the dough!).
  3. Put the round dough between 2 pieces of plastic wrap, roll it out large enough to fit tart pan. Remove plastic wrap and transfer the dough to tart pan and fold inwards any extra dough so all sides have same thickness. Chill in freezer for 20 minutes.
  4. Brush the edge with egg wash, prick the bottom and side of tart and blind bake at preheated 350°F oven for 10-12 minutes until edge is slightly brown. Cool the tart in the tart pan.

To assemble:

  1. Cream butter and brown sugar with a whisk until fluffy. Slowly add beaten egg and whisk to combine.
  2. Add ground almond. Using a spatula, mix until all incorporated. Sift in cake flour and mix gently until just combined. Add rum then mix gently to combine.
  3. Pour filling into baked cool tart shell. Smooth the surface and arrange apple slices on the top.
  4. Bake in preheated 350°F oven for 35-40 minutes until almond cream is nicely browned. Cool tart in the pan on the rack for 10 minutes before removing tart pan. Serve warm.

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Soy Sauce Chicken

Soy Sauce Chicken

The recipe is from Rasa Malaysia; I just change the ingredients amount for 4 chicken leg quarters instead. The chicken is indeed very delicious, tastes just like the ones sold in the Chinese BBQ stores. Thanks again Rasa Malaysia for sharing the recipe. Don’t let the kind-of-long ingredient list scare you; it’s pretty simple– just throw everything into a big pot. I do however need to master the skill of cooking/boiling chicken in a broth– mine is always over cooked and/or the meat is too tender. Any tips of cooking/boiling chicken so the skin is QQ and meat is not overcooked, please let me know.

Soy Sauce Chicken (original recipe from Rasa Malaysia)

Ingredients:

4 chicken leg quarters
2-inch ginger (skin peeled and lightly pounded)
5 cloves garlic (lightly pounded)
3 stalks scallions (cut into 2-inch lengths)
2 star anise
2 dashes of ground cinnamon
1 dried Chinese honey dates
2/3 cup soy sauce
1/4 cup dark soy sauce
2 tbsp Chinese rose wine (preferred) or Shaoxing wine
3 dashes white pepper powder
6 oz. rock sugar or 2 sticks if rock sugar is in stick pack
5 cups water

Method:

  1. Add all ingredients (except the chicken) into a deep pot and bring it to boil on high heat for 15 minutes.
  2. Add the chicken quarters into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for about 30 minutes. Partially cover with lid. Turn off heat and let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor. When meat cools down, chop into pieces and serve at room temperature with steam rice.

Note: The soy sauce broth leftover is also good for making stewed eggs and stewed tofu. Just remove the oil from the the surface so the broth lasts longer in the fridge.

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