Italiano Vanilla Bean Panna Cotta

Italiano Vanilla Bean Panna Cotta, topped with raspberry and grated chocolate. Simplicity is the best as my dear friend once said :)

Ingredient:

1 1/2 cups (375ml) cream

1 1/2 cups (375ml) milk

1  vanilla bean root

1/2 cup (115g) caster sugar

2 1/2 tsp gelatine powder

Raspberries,  and grated chocolate  to serve

Method:

1. Place the cream and milk in the saucepan in medium-low heat

2. On the vanilla bean, massage it first and cut it length-ways and scrape the seeds and add seeds into the saucepan and also the vanilla shell too. 

3. Boil for 5min and then remove from heat and set aside for 10min to cool.

4. Remove the vanilla shell and add in sugar and stir with a egg beater. 

5. Prepare the gelatine with 1-2 tbsp of hot water, until dissolved well and put into the saucepan

6. Lightly oil the 6 x 1/2 cup sized mould or tray, pour the mixture in and refrigerate for at least 4 hours or next day.

7. To serve, use small knife to cut the size to allow air to go to help to remove, top with whipped cream, raspberry and grated chocolate. 

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Cola Chicken

This is very simple recipe to prepare, I like to use chicken wing because it is a good mixture of drumettes and wings or either one is fine; and of course if you wanna go another level is to choose roasting or oven baked :)


Ingredient:

Olive oil
About 750ml Coke
1 Kg of chicken wing ( Seprated drumlets and wing)
3-4 tbsp of soy sauce
5 Garlic cloves (chopped)
1 Small onion (Chopped)
Spring onions (chopped)


Method: (Stir fry)

1. Fry garlic until brown and fragrance, in medium-low heat; then add in onion continue for few minutes until soften.
2. Add in chicken, stir fry it to cook the outside for 5-10 minutes.
3. Pour in Coke just covered the chicken, add in soy sauce.
5. Simmer it at medium heat until the juices is about 1/2  or 2/3 of liquid.
6. Drain it and keep the sauce, and set the chicken aside
7. Cook the sauce in a separate saucepan, add in about 2 tablespoon of corn-starch at high heat, keep stirring until it thicken & season it with salt and pepper.
8. Use the sauce to coat the chicken by tossing it away with a pan
9. Sprinkle with spring onions (optional)


Method 2: BEST method, IF HAVE TIME
- I don't use any oil, unless you want to fried the garlic and onion until fragrance; Or just throw everything into the pot.


1. Boil the the chicken, cooked garlic and onion,in the pot with coke and add in soy sauce, cook while semi covered.
2. Simmer it in medium heat until about 1/2 or 2/3 of liquid.
3. Drain the chicken and separate the sauce, keep the sauce.
4. Cook the sauce in a separate saucepan, add in about 2 tablespoon of corn-starch at high heat, keep stirring until it thicken; season it with salt and pepper.
5.  Place the chicken in the oven tray, pour the thicken sauce over, and bake it for 180C pre-heated oven for about 20-30minutes, keep checking or turning at between those cooking time.
6. Sprinkle with some spring onions (optional)
7. Done!!!

Croquembouche with golden toffee

Story:

I didn't realized that my childhood favorite cream puff that my mom always bought for me from the our neighborhood bakery is actually "Croquembouche". I always want to make them ever since I saw my kitchen rule 2013 Australia, the friends from South Australia made a sophisticated dessert, and about 2 weeks ago my trainer/supervisor from casino was jokingly making a deal with me saying, "either you make me croquembouche or count all this chips (stack of money)", I decided not to count them as I am so tired from the long day training however thinking back, I spend 4-5 hours making croquembouche... I should have count them back then..... haha.

Anyhow this is worth while indeed, I make like 50-70 puff and distribute it to most of my friends, and it make people happy which is the reason why I bake :)

 Ingredient: (20 serve, about 50-70 puff)

Choux Buns

1 litre Water

320 Butter

1 tbsp Caster Sugar

600 (4 cups) flour

12 Eggs

Creme patisserie 

1740ml Milk

3 Vanilla beans

12 egg yolks

280g Caster sugar

200g plain flour 

Toffee: (optional)  **This amount is for 20 people serving, you may divide it by half (1/2). 

4 cups (860g) Caster Sugar 

1 1/3 cups (330 ml) Water

Silver Cachous (optional) 

Method:

Choux Bun

1. To make choux buns, preheat oven to 200C. Line two oven trays with baking paper.

2. Bring water, butter and sugar to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, beat in flour until mixture comes together. Transfer to a medium bowl. Cool 5 minutes. Using an electric mixer, beat in eggs until mixture is smooth and glossy.

3. Spoon batter into a piping bag fitted with a 1cm round nozzle. Pipe 5cm round balls onto prepared tray, 3cm apart. Bake for 25-30 minutes or until dry and golden. Cool completely.

crème pâtissière,

1. Place milk in a saucepan over a medium heat until hot.

2. Whisk sugar, custard powder, egg yolks,  and 60ml of the hot milk in a large bowl until smooth. Gradually whisk in remaining milk.

3. Strain mixture back into a clean saucepan. Stir over medium heat until thickened. Stir in butter. Transfer to a shallow container. Cover surface with plastic wrap. Refrigerate until set.

4. Make a small cut in base of each choux bun. Pipe in crème pâtissière.

5. To make the toffee, stir all ingredients in a medium heavy-based saucepan over medium heat until sugar dissolves. Use a wet pastry brush to brush any stray grains on side of pan back into mixture. Bring to a boil. Cook, without stirring, until mixture turns golden brown.

6. Dip choux buns in toffee and arrange in a tower. Drizzle with any remaining toffee. Decorate with flowers. Dust with sifted icing suga

Toffee: (optional and professional) 

1. Combine water and sugar and cooking it at boiling point unstir for 5-10min. 

2. Switch it to medium heat and stir for 15min or until it extremely bubbly and start turning into golden yellow. 

3. Work fast,Use tongs to pick up 1 profiterole and dip the base in the toffee (if you wanna stack it up professionally).

4. When finished stack, spun the toffee around with 2 fork, stick the 2 fork together and pull it apart, it would leave a line of sticky golden toffee like spider web, spun it around the tower quickly. 

Note for toffee:

• It is extremely hot, it need a careful and fast hand to work with, and place baking paper around to protect your place.

Note for croquembouche:

• If you want make it a day before, make cream first then the puff on the day that you want to serve, because it would flatten in next few hours of not using it. 

Note for everyone and myself.

• I don't write this recipe, I re-write it from all the research notes that I collect it, took most of it from my kitchen rule website. (it is too much to write from myself with short time) 

Disney jokes for hokkien lang

This joke created at 2335 - 02/09/2013
at our home at Adelaide.

From our conversation about Disney turned into jokes because of knowing languages, we kind of destroy our lovely Disney.

By David, Frank, Lilian and Chen Ning (When semi-drunk)


Note: this may consist racist and jokes, don't read further if this upset you. 

The little mermaid

Frank: Ursula is half human and half taco right? (Japanese for octopus)
David: Then Ariel is half human and half Sashimi?

Frank: I think Ursula is fat taco and morgana is bony taco.

Lilian: .....and Sebastian, crab in japanese is "Kani no mi"
David: excuse me? Ka ni na ma?? (rude words in hokkien)




David: I think the name Mulan is suitable for her...
everyone: why?
David: because she the only Bo Lan in the army.. (speaking without thinking)

Lilian: (listening to "colour of the wine") explaining the cartoon
Frank: Pocahontas is a aboriginal (Orang Asli) right?

for some reason, me and Lilian burst out laughing............

My very own recipe: Moist hamburger with apples

I learned how to make burgers patties which is moist and great balance in flavors, compliment to one another. This is simple one of the best burger I tasted that I made myself, and I am sharing this to you all. Don't let me catch you selling my recipe guys haha.


Ingredient:

500g Minced (chicken/turkey)
2tbsp worcestershire Sauce
1/2 Apples (diced)
2 cloves of Garlic (diced)
1/4 big onion (diced)
1tbsp Thyme leaves
1/2tbsp  Rosemary leaves
2tbsp Olive oil
Optional: salt & pepper


Method:
1. Mixed it all together well
2. Shape it as a patties before cook it in a medium heat with additional olive oil, for about 5 min

each side.
3. Serve with burger breads or bread of your choices.

Adobo~ A Filipino cuisine

Adobo is a simple home Filipino cuisine that was taught by my dear filo friend, I am surprise that this amazing tasty meal is so simple to make, for me personally it is a perfect balance of flavours, sweet and sour. Simplicity is the best :)


Ingredient:

1kg       Meat (pork/chicken)
1cup     White Vinegar
1cup     Soy Sauce
1/2cup  Sugar
1          chopped onion
2tbsp    Olive oil (depends how much fats it is in the meat)
5          bay leaves

Optional
1          sprig of rosemary

Method:
1. Optional: to fried onion and olive oil first. Or just put it all together in a pot, cook in boiling point temperature and then for 30-40 minutes in medium low heat.

Note:

• Basically the liquid of vinegar and soy sauce suppose to be covered the meat or almost covered.
• Add in flour at the final stage, if you want it to be thicken in sauces. 

My Tagalog languages (Wikang Filipino)

I am learning~ I am learning please don't make fun of me. I just writing this down for my own references. haha



Pronunciation:

a b k d; a e i o u

Words:

Him/her = Sya
That/it   = yan
me,I = Ako, akin
you = Mo
we = kami
father = papa, tatay (tatai)
mother = mama, nanay (nani)
husband = asawa * asawa-ko (boyfriend-ko)
friend = kaibigan
buddy = barkada


No = Hin Di
Yes = O O/ O po
Really? = talaga
why? = Bakit
food = paka-in
drink = inumin
tasty = ma-sarap
Thank you = Selamat
Sorry = potawad
hate = Galit
Beautiful = maganda
cute/handsome = pogi/gwapo(M)/gwapa(F)
       *He is handsome = Siya-ay pogi/ pogi sya

My name is = Ako si "david"/ Ako po is "David"
What your name = Anong(what) pangalan(name) - mo
How are you = Kumusta ; Kumusta po (refer to "po" elder)
I am well = Mabuti naman ; mabuti po (refer to elder)
Good bye = Pa-alam

I love you = Mahal kita
Do you love me = Mahal mo ako
Please get.... = Pakikuha
Please do it... = Pakigawa
Do you like it = Gus to mobayan?
Do you like this = Gus to mo? (while holding on the item)
Do you hate him/her = Galit kaba sa-kanya (refering to)
Are you mad at me? = Galit kaba sa akin
I am well = mabuti; mabuti po (refer to "po" elder)