MAPLE-GLAZED SWEET POTATOES WITH PECAN TOPPING

This is one of my niece's best sweet potatoes casserole which she found from the internet at Simply Recipes. I make it with korean sweet potatoes with yellow meat and the picture shown is only 1/2 of the ingredients.



INGREDIENTS :

4 lbs korean sweet potatoes, peeled and cut into 1/4" round
1/2 cup pure maple syrup
8 tbsp (1 stick) chilled butter, cut into 1/2" pieces
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 cup coarsely chopped pecans


METHOD :

1. Preheat oven to 400F. Butter a 13x9x2 inch glass baking dish. Bring a large pot of salted water to boil. Add the sweet potatoes. Cook until water returns to simmer, about 4 minutes. Drain and rinse in cold water.

2. Arrange sweet potatoes in the prepared baking dish, overlapping pieces. Sprinkle with salt. Pour maple syrup over the sweet potatoes. Dot with 3 tbsp of butter. Cover with aluminum foil and bake until the sweet potatoes are almost tender, about 25 minutes.

3. Mix flour and brown sugar in a medium bowl. Add remaining 5 tbsp of butter. Rub in with fingers until mixture resembles a coarse meal. Mix in pecans.

4. Sprinkle pecan mixture over the sweet potatoes. Bake the sweet potatoes until tender, about 20 minutes.

Serves 12.

CHAI KUIH / VEGETABLES DUMPLINGS

I'm so happy to found this recipe on the website by Amy Beh. Since I was in the States, I couldn't find this kueh and really miss it. This kuih is so good with chili sauce and a cup of tea.


INGREDIENTS :

Pastry skin:
100 g tapioca flour
200 g wheat starch
50 g glutinous rice flour
1/2 tsp salt
450 ml hot boiling water
6 tbsp vegetable oil

Filing :
500 g yam bean/pang-kuang, skin removed and shredded
1 small carrot, shredded
1/4 cup water
1 1/2 tbsp vegetable oil
1 tbsp chopped shallots
1/2 tsp chopped garlic
25 g dried shrimp, soaked, drained and chopped

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
1/2 tsp white pepper
1/2 tsp sesame oil

some garlic oil for brushing



METHOD :

1. Heat oil in a wok and fry shallots and garlic until lightly browned. Add dried shrimps and stir-fry for 40-50 seconds until fragrant.

2. Add shredded yam bean, carrots and seasoning and stir-fry for 4-5 minutes. Add water and continue to fry until the gravy turns thick. Dish out, drained and set aside to cool.

3. For the pastry skin, put tapioca flour, wheat starch, glutinous rice flour and salt in a mixing bowl. Add boiling water gradually and stir with a long wooden spoon. Add in the oil and knead into a smooth dough.

4. Remove dough out onto a lightly floured tabletop and roll into a long sausage roll. Cut into about 30-35 equal pieces then flatten each piece of dough with the use of a rolling pin. Roll out to form a thin round piece of about 7-8 cm in diameter.

5. Put a tbsp of filing in the center of the pastry skin, gather up the edges and pinch to enclose the filing.

6. Arrange the dumplings on a lightly greased steaming tray. Steam for 7-8 minutes.

7. Brush the hot dumplings with a little of garlic oil before taking them out.

BUTTER CUPCAKES WITH SWISS BUTTERCREAM

This is the Swiss butter cream.....has to be fluffy.




This is my recent post of Marble Butter Cake. Today I decided to make some cupcakes and top with some butter cream. And wow....it's turn out to be better than store brought. The Swiss butter cream is so creamy and it just melt in your mouth.


Follow the butter cakes recipe and just bake at 350 F for 25 to 30 minutes.

For the Swiss Butter Cream Recipe as follow;


INGREDIENTS :

1/4 cup sugar
1 large egg white
6 tbsp butter, softened
1/4 tsp vanilla


METHODS :

1. Whisk egg white and sugar together in a big metal/glass bowl over a pot of simmering water. Whisk occasionally until you can't feel the sugar granules when you rub the mixture between your fingers.

2. Transfer mixture into the mixer and whip until it turns white and about doubles in size.

3. Then add in vanilla.

4. Finally, add the butter and whip for about 10 minutes.

BUTTER AND JAM THUMBPRINT COOKIES

INGREDIENTS :

1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp fine salt
3/4 cup unsalted butter ( 1 1/2 sticks ), softened
1/2 cup sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam



METHOD :

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.

2. Whisk the flour, baking powder and salt together in a bowl.

3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

4. Scoop the dough into 1-inch balls with a cookie or ice-cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 tsp jam.

5. Bake cookies until the edges are golden, about 15 minutes.

6. Cool cookies on the baking sheets. Serve.

SALMON IN LEMON BRODETTO WITH PEA PUREE

This is the recipe I make with Onion Soup with Fontina and Thyme.



INGREDIENTS :


Lemon Brodetto

2 tbsp olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tbsp chopped fresh mint leaves


Pea Puree

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese


Salmon

1/4 cup olive oil
4 (4 to 6 ounces) pieces salmon
Kosher salt
Freshly ground black pepper



METHOD :

1. To make the Lemon Brodetto, warm the oilve in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

2. To make the Pea Puree, combine the peas, mint, garlic, salt and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

3. To make Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

4. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree.

5. Serve immediately.