Wednesday, 17 December 2014

Yuzu Curd

During my last trip to Japan, I was desperately looking out for Yuzu.  Unfortunately I came home empty handed.  

When M from Dreamer Loft offers to bring these rare gems home for me, I quickly took up her offer.



I never seen Yuzu, least to hold one on hand.  I was so amazed by the fragrance this grumpy looking citrus gives out.  I must say the smell was unbelievable beautiful .  

Despite its size, the seeds were amazingly big and many.  Yuzu is known not to be plump and juicy but I didn't expect it to be so little.  With 6 yuzus, I only managed out 94g of juice.    

Initially I wanted to make yuzu sorbet as I had tasted some really wonderful ones during my recent Hokkaido trip but unfortunately I realized that there was some typo error to the recipe that I wanted to try from.  So I turned my attention to Yuzu Curd instead. 

I have tasted yuzu curd that my friend, D made for one of those macaroon session we had last year .... eeer was it this year?  and it was delicious.



Anyway, according to M from Dreamer's Loft, Yuzu is available only in Nov - Jan.  So if you can get hold of some, try it and will be nice to give this out as Christmas gift.

During this period, you might also want to check out Japanese supermarket or Cold Storage as D managed to buy from there.

For me, until I find yuzu in Singapore, I am going to keep this bottle for myself.




This post is linked to Cook and Celebrate (Christmas 2014)
organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.



and I decided to join this month



Source: Modified from Cake Bible

What you need:

4 egg yolks
125g castor sugar
58g butter
94g yuzu juice
4g yuzu zest

Method:

Whisk egg yolks with castor sugar until well combined.

Add in soften butter and yuzu juice.

On med low heat, stir mixture until thickens.  Do not boil.  Once it thickens and able to pass the wooden spoon test.  

Remove and strain into a sterlised container.

Stir in the zest and wait until it cool before capping.

Store in fridge.









Saturday, 13 December 2014

Kimchi Fried Rice

Near year end, we always have kimchi in the fridge because hubby's friend will courier a box of his mother's home made kimchi.  This is extremely delicious as compared to store bought.

Have not had parties for a long time and after 2 years, we gathered our club's friends over for a potluck.  This group of friends are truly fun to hang out with.  I hope we can one day bring this friendship to another level by travelling together.

For my share, I contributed Kimchi Fried Rice to the table.  I have not been cooking this for a long time and I think I already forgotten how to do so. :(  

Hopefully next year, I will have more fun time in the kitchen.  


What you need:
Serve 12

3 cups overnight rice (if you can't then cook it in the morning like I do).
600g lean pork, cut into small dice
1 kg prawns, cut into small dice
500g kimchi, cut into small dice
Minced garlic

Method:

Best to use overnight rice or you cook it a few hours before, spread out the rice to dry it up a little.

Marinate pork and prawns with soya sauce, sesame oil and pepper for an hour.

Heat wok with oil and sautee garlic until fragrant, add in pork and stir fry until cooked.  Set aside.

Heat wok with oil and sautee garlic until fragrant, add in prawns and stir fry until cooked.  Set aside.

Sautee kimchi for 1 min and add in the cooked pork and prawns.  Mix until combined and recoved.

Using a clean wok, heat up with enough oil and sautee garlic until fragrant,  add in cooked rice.  Spread it out, try to break up clumps of rice gently.  Turn over and continue to cook rice.  Once rice grain starts to loosen up.

Add in the ingredients and stir gently to mix well.

Season with salt and pepper.


Happy Weekend!





Tuesday, 2 December 2014

Muffin (Kids friendly)

For today's bake along session with her friend, D.  My girl wanted to bake this particular recipe which she learnt when young, 

Really easy and idiot proof I must say.  This recipe is good to work with for children.  

Try it since it is school holiday.


What you need:

125g plain flour
¾ tsp baking powder
¼ tsp slat
63g butter
125g sugar
1 large egg
1 tsp vanilla
63g milk

Method:

Preheat oven to 180°C

Line muffin pan.

Whisk together flour, baking powder and salt.  Set aside.

Beat butter and sugar on med high until light and fluffy (about 3 mins)

Add in the egg and beat until combined.

Mix in the vanilla.

Add flour mixture and beat to combine.

Add milk and combine.  DO NOT OVER MIX.

Fill muffin cup to ¾ full. 

Bake for 30 mins or until brown.


Note:

If you want to add in fillings, put 3 tbsp of batter first and then add your choice of flavour and top off with more batter.