Bake Along #33 : Cream Puff With Lemon Rosemary Filling

Ok, guess its really time for me to update my blog just a little more... LOL . So sorry for being away for so long. Not gonna be long winding about my job again this time, guess everyone already knows....Heehee...It's time for our Bake Along again. This time around , we are gonna bake Cream Puff .  I gotta say I was lucky to succeed on my first attempt . The later was history .... gosh , I just couldn't stop baking cream puff ever since.

I knew I didn't do a good job this time around , brain jam for that split second as I was not able to capture the right angle . I keep playing around with the cream puff, arranging it on a plate , a box , a fork , well nothing really impress me . Guess my brain kind of need a break too yeah . Since I have some fresh rosemary in my garden , I have decided to make good use of it .Heehee....... fresh herbs in my garden always makes me feel good to bake ..... the aroma of the fresh herbs goodies baking in my oven makes me feels relaxing ...... 

If you have follow my blog all along, you will know how much I love lemon . I have opted to fill the cream puff with Lemon Rosemary Cream with a dollop of Lemon Curd in the middle. Yum yum.........

Please kindly hop over to Quay Po Cook's blogspot for the recipe . As usual , I am kind of in a rush to finish up everything . Again , I would like to apologize for being MIA . I promise to try to post more recipe as soon as time permits .

                                                            
I am submitting post to Bake Along #33 : Creme Puff hosted by Lena of frozen wings , Joyce of kitchen flavours and Zoe of Bake for Happy Kids

Gyung Dan ( Korean Sweet Rice Balls )

Gyung Dan , what were you thinking when you hear this name ? LOL... I really have no idea as I really know nuts about all this foreign language.  As I was happily browsing thru some "kueh " for Aspiring Bakers #12 ( well I know its over know ) I stumble upon this recipe about Korean kitchen and all. The way the author describe the Korean Sweet Rice Balls makes me have the urgency to make it immediately there and then . Heehee.... I made this on the 28th of October , but unfortunately I was not able to post it since I was down with food poisoning . :( ... Well , no problem , even tho my Gyung Dan can't make it to Aspiring Bakers #12, I will still post it .........

Look at the yummy sesame seed . While toasting the sesame seed, I can smell the aromatic sesame seed being toasted to well......... can't say perfection here ... lol.... whatever. I better cut short my long winding and all before everyone gets bored .. heehee

Ingredients
1cup    Sweet Rice Flour / Glutinous Rice Flour
A pinch of Salt
1/3cup to 1/2cup Boiling Water
Coatings 
Black and white sesame seed ( toasted until fragrant)
Green Tea Powder ( optional )
For the Filling
Red Bean Paste



Method

•  Mix flour and salt in a bowl. Add boiling water one tbsp at a time while stirring vigorously
• Adjust the amount of the water needed depending on the texture preferred. Knead to form smooth dough 
• Divide dough into 16 portion 
• Bring 8 cups of water to boil and prepare a large bowl of ice water to instantly chill the sweet rice balls and stop the cooking 
• Flatten the sweet rice ball and place 1 tsp of red bean paste in the centre . Wrap the filling and twist to seal
• Drop the rice ball into boiling water and boil till the rice ball float on the surface. Remove from boiling water and drop it into the iced water . 
• Dish up to dry on a kitchen towel for a few minutes before coating it with sesame seed or green tea powder . Serve immediately or after chill 

Recipe adapted from Apple Pie, Paties & Patê

KUIH DADAR

I was happily scrolling thru the post submitted for #Aspiring Bakers 11 , when I decided to look at what's coming up on Oct . I was excited when I saw what was coming up on Oct. Honestly , I kind of feel guilty now that I realise its been years since I make any traditional Kuih.

Being a Malaysian , its a norm for us to know how to make Tradiational Kuih. Probably the variety is too wide, I   suddenly do not know which kuih to make . LOL . I was flipping thru one of my favourite magazine when I saw this article about Kuih Dadar / Kuih Ketayap. Since I can't decide which kuih to make at that time, so " Kuih Dadar " will my tittle of the day then .......

I would describe this kuih as simple yet delicious . !!

The aromatic coconut filling makes this kuih irresistible. Well , as usual , my " Kuih Dadar " didn't last more than 1 hour on the serving plate . ;)


KUIH DADAR 

Ingredients

For Crepes
1 cup     All Purpose Flour / Plain Flour
2           Eggs
1 cup    Water
1 tsp     Salt
2 tbsp   Oil
1tbsp    Pandan Paste

For Filling 
2 cups   Grated Coconut
1/2 cup  Palm Sugar
1/4 cup  Water
A pinch of Salt

Method 

• To make the filling : In a sauce pan, combine palm sugar and water . Cook over low heat until palm sugar melted. Once the sugar melted , add in grated coconut and stir constantly until all water absorbed and grated coconut turn glossy and moist. Add in salt and stir for another minute. Dish up and set aside. 
• To make the crepe: Mix all ingredients till smooth then strain . 
• Heat up a non-stick pan , brush some oil on the pan . Pour 2 tbsp crepe mixture on the pan and swirl it to get an even batter . Cook over low heat until the side starts to pull of the pan , flip the crepe and cook for another 20 seconds. 
• Remove crepe fromt the pan and place it on a chopping board. Place 2 tsp of filling on the crepe and roll it up like a spring roll. Enjoy your Kuih Dadar ;) 

Recipe adapted from My Kitchen Snippets

I am submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011 ) hosted by SSB of Small Small Baker

DELICIOUS HOMEMADE VERSION TUNA SANDWICH

Cobwebs covering my blog .... help ... lol .... its been days since I write anything. Feel so lazy to write lately, my demanding job is taking up a lot of my time . Sigh................. now that Ryan has started to learn how to stand , its a big thing to me though. I am proud of him ..heehee..

I was doing some spring cleaning when I found some tuna and sardines which I have bought earlier this year planning to make my own tuna sandwich . Gosh , its been a while since I make this. I simply love the taste of it... Words can't describe the taste of this tuna sandwich till you really taste it .

Deliciously yummy .......... 

Ingredients 

2 cans    Tuna Chunks in Water ( drain and mash ) 

1 can     Sardine ( mash with sauce ) 

2            Big Onion ( cut into cubes ) 

1            Tomato     ( Sliced ) 

6 tbsp    Mayonnaise 

1 tsp      Sugar 

4           Lime ( adjust to your own liking ) 

Method 

1. Remove bone from sardine and mash till fine. Keep sauce for later use . 
2. Combine mashed tuna, sardine and onion in a bowl. Add in mayonnaise and sugar . Mix till well combine . Adjust sugar to your own taste .
3. Add in lime juice and mix till all well combine and chill over-night 
4. Spread margarine on loaf bread and toast it with the margarine side facing down on a non-stick pan till brown . 
5. Spread the tuna filling on the bread and top with a slice of fresh tomato or cucumber . 

Enjoy ..... waiting to hear your comments ... lol ;)