Friday, November 21, 2014

Ayam Golek Pekan ~ Pekan's Roasted Chicken







I got attracted by this dish when read Wendy's comment about it. Although I bookmarked immediately but I didn't think of cooking it as looking at the ingredients, they are like aliens to me hahaha...

Until after I cooked Ayam Masak Merak and I have changed my mentality, I thinks that although such dishes may look complicated with the long and unfamiliar ingredients list which I need to jot it down and pass it to the store keepers from the market, they will settle everything for you heeheehee... For the seem long and daunting steps, I  just need some patience to read and follow through, it is not difficult at all. 
So if you are like me, thinking that such dishes are very tough, do give it a try, you might be fell in love of cooking it like me :D.

Like what Wendy has mentioned, this dish just need 4 major steps, it is not difficult to manage even for me.

The 4 major steps are.
1. Blend the ingredients.
2. Boil the chicken in gravy.
3. Roast the chicken
4. Reduce the gravy.

Recipe adapted from Table For Two or More...

Ingredients :
1 whole chicken (1.5-1.8kg) (I used 8 chicken maryland)
10 shallots, peeled
5 cloves garlic, peeled
10 dried red chillies, seeds removed
20gm ginger (clean weight)
20gm galangal (lengkuas, clean weight)
10gm turmeric root (kunyit hidup, clean weight)
1 tsp fenugreek (halba)
1 candlenut (buah keras)
2 lemongrass, smashed
300ml coconut milk
50gm tamarind pulp (with seeds) + 1 cup water
*1 cup water or more
1 tsp salt
3-4 tsp sugar
Banana leaf for lining the tray

Method for whole chicken :
1. Soak tamarind pulp with water for 10 minutes. Rub the tamarind pulp to wash the seeds clean. Strain the tamarind water and discard the remnants. Save the tamarind water.
2. Place tamarind water, shallots, garlic, chilli, galangal, ginger, turmeric and candlenut into a blender and blend until fine. Pour this into a wok.
3. Put lemongrass, fenugreek, coconut milk, 1 cup water (omit if using chicken parts), salt and sugar into the wok. Bring to a boil.
4. Place chicken into the boiling gravy (breast side down, for chicken parts, I face the skin part upwards) and bring to a boil. (gravy should be half way up the chicken, if not add more water) Lower to medium low heat, cover with lid and cook for 15 minutes. Flip the chicken to back side down and cook for another 15 minutes, this time, watching closely so that it doesn’t burn. Bathe the top with gravy and try to scoop some of the boiling gravy into the cavity.
5. Line baking tray with banana leaf (about A4size or broken pieces but overlap each other. Pls grease the banana leaves too as I didn't, the chicken tucked with the banana leaves). Remove chicken from the wok, let the gravy drip off and place onto the lined tray.
6. Bake at 180(fan)/200C for 30 minutes or until the chicken is beautifully golden.
7. Meanwhile, reduce the gravy until it looks thick like satay sauce. Taste it, if it’s too sour, add more sugar. (Wendy used about 1 cup, I used 3/4 cup and my family thinks that is too sweet)
8. Remove chicken from oven and generously brush on the reduced gravy (I brushed 2/3 of the gravy).
9. Return chicken to oven and bake at the same temperature for another 10 minutes.


Method for Chicken Parts: 
1. Soak tamarind pulp with water for 10 minutes. Rub the tamarind pulp to wash the seeds clean. Strain the tamarind water and discard the remnants. Save the tamarind water.
2. Place tamarind water, shallots, garlic, chilli, galangal, ginger, turmeric and candlenut into a blender and blend until fine. Pour this into a wok.
3. Put lemongrass, fenugreek, coconut milk, salt and sugar into the wok. Bring to a boil.
4. Place chicken into the boiling gravy (skin part facing upwards) and bring to a boil. (gravy should be half way up the chicken, if not add some water) Lower to medium low heat, cover with lid and cook for 5 minutes. Flip the chicken to skin side down and cook for another 5 minutes.
5. Line baking tray with banana leaf (about A4size or broken pieces but overlap each other. Pls grease the banana leaves too as I didn't, the chicken tucked with the banana leaves). Remove chicken from the wok, let the gravy drip off and place onto the lined tray.
6. Bake at 180(fan)/200C for 20 minutes or until the chicken is beautifully golden. Start the chicken with skin facing downwards, bake for 10 mins. Then flip the chicken and bake for another 10 mins.
7. Meanwhile, reduce the gravy until it looks thick like satay sauce. Taste it, if it’s too sour, add more sugar. (Wendy used about 1 cup, I used 3/4 cup and my family thinks that is too sweet)
8. Remove chicken from oven and generously brush on the reduced gravy at both side.
9. Return chicken to oven with chicken skin facing downwards and bake at the same temperature for 5 minutes.
10. Remove chicken from oven and generously brush on the reduced gravy at both side.
11. Return chicken to oven with chicken skin facing upwards and bake at the same temperature for another 5 minutes.

Wendy tried marinating the parts for 2 hours and the chicken flesh turned slightly mushy due to being in contact with the raw ginger and galangal for too long.

Verdict:
This is tasted almost like Ayam Percik but not as strong lemongrass taste as my Ayam Percik. This is a sweet version type, dear son love it a lot, he kept asking for more. The chicken meat is very tender probably due to the boiling. A keeper as well.

Wednesday, November 19, 2014

Blue Angry Bird Ice Cream Cake

  







Dear son likes Mickey Mouse and Angry Birds a lot. Everyone he will just wear his angry birds and mickey mouse clothes until people thinks he has no other clothing hahahah.... and he is such a funny boy, he must wear in suit, means that if is angry bird top, bottom must be angry bird too, cannot top angry bird and bottom mickey mouse, he will make a fuss if that's happen lol. And because he is boy, his color must be blue, he always say, pink for gal, blue for boy, pink for jie jie, blue for didi. Even if teacher want to use hand towel to dry his hand, he will insist her to use the blue color instead of pink color hand towel hahahah....

Since he requested Mickey Mouse for his birthday cake for his school celebration, I decided to make the blue angry cake for home celebration. But I am so lazy to frost the cake again, so thinking why not use M&M chocolates to form an angry bird figure, lazy mum hahaha...

But it is not easy to use M&M chocolates to form a picture, especially a small cake of 7". I almost wanna give up half way cos it didn't look like angry bird :P. But after the Mickey Mouse cake, I was too drained so I decided to just finish it up, dun look alike never mind lah, think dear son still will appreciate M&M chocolate, moreover this is a ice cream cake heeheehee....


Chocolate Sponge Cake


Recipe adapted from Mickey Mouse cake

Ingredients : for 8"
(A)
4 large eggs at room temperature
120g castor sugar

(B)
90g cake flour, sifted
1/4 tsp baking soda, sifted

(C)
50g corn oil
17g cocoa powder



(D)
40g chocolate milk

Method :

1)Heat up (C), slightly warm, add in cocoa powder and mix well, set aside to cool.

2) Beat (A) in high speed till ribbon stage, batter become thick and able to write word on the batter, turn to low speed to whisk for another 1-2 mins.
3)Add in (B) and fold till mix well.
4. Add a small portion of flour mixture to the warm cocoa mixture and mix well. 
5. Pour the cocoa batter into the egg batter and fold to mix well, pls fold gently not to burst the bubbles.
6. Add in (D) and mix well, pour the batter into the cake pan.
7. Slightly bang the cake pan to release bubbles and bake at pre-heated oven at 170C for 30 mins or until skewer comes out clean.
 
* can mix milk and oil to heat up then add in cocoa powder to mix well.




Chocolate Ganache :
100g chocolate, chopped into small pieces

50g milk


Heat up the milk and remove from fire, pour in the chocolate and stir till chocolate is melted.

Ice Cream Filling :
700g store-bought vanilla ice cream
100g nutella

1. remove the vanilla ice cream from freezer and stay at room temperature till soft and whisk until cream or mayonnaise texture.
2. remove 400g ice cream and put aside.
3. Pour nutella into the remaining cream and mix well.

Assemble :
1. Slice the cake horizontally into 3 pieces, brush with sugar syrup (sugar melted in water).
2. Place one slice of the cake into the cake pan (I am using removable base cake pan), pour 400g of vanilla ice cream on it. 
2. Place another slice of cake on top of the vanilla ice cream, pour the nutella ice cream on it.
3. Freeze the cake for at least 6 hours and remove from the fridge,  remove the cake from the cake pan. I used hair dryer to blow at the size of the cake pan. Put the cake pan on top of a glass jug with flat top, then slice the cake pan out, leaving the ice cream on the glass jug.
4. Put the ice cream cake back to the freezer again to freeze for another 2-3 hours.
5. Bring the cake out from freezer and pour the slightly warm chocolate ganache on the cake.
8. Put the cake back to the freezer again for another 2-3 hours. 
9. Bring the cake out to deco as your desire, you have to be fast as the ice cream melt very fast.
10. Put the cake back to the freezer again for another 2-3 hours before serve.


I actually want to put another sponge cake on top of the nutella ice cream but my cake pan is not tall enough to put another slice of cake, so I have to give up last min lol.

Monday, November 17, 2014

Mickey Mouse Cake - Chocolate Sponge Cake





 
see how lousy my frosting skill is lol.
 



 


I am down with flu and cough, head is spinning now, so wish I can rest at home but too much works to clear, especially big boss just back from oversea trip so I must be presence at office :(.

I made this Mickey Mouse cake for dear son's birthday celebration at school, as per his requested. Initially he asked for blue angry bird cake, I did a lot of research looking for right design and just a few days before his birthday, he changed his mind and asked for Mickey Mouse cake :(... oh no here gone my effort and I have to start to google again lol. 

Everyone were so impressed when they knew the cake was done by me, dear son's teacher told me even the school cook went to the classroom to admire the cake lol.

I didn't do a good job for the frosting, still need a lot of practising especially the last big birthday cake project was almost a year ago, Dec 2013 for dear daughter's birthday, I made her a barbie doll cake. On top of that, dear son kept disturbing me, he wanna sit on my lap to admire his cake hahahah.... ok lah all are excuses, main reason is because I am lousy at frosting and also I am too too clumsy. Anyway I am happy with the outcome, at least the cake looks quite like Mickey Mouse, and most importantly, dear son loves it to bit :D. 

Dear son likes chocolate cake and I know most kids will appreciate chocolate cake than other flavour. I searched for easy chocolate sponge cake as I need to prepare 3 birthday cakes for dear son. One for school, one for my mum's place and one for home. I remember Karen posted the whole eggs method and has praised about it too. Quickly went through my folders and found it :D.


Chocolate Sponge Cake

Recipe adapted from Karen's kitchen

Ingredients :
(A)
4 large eggs at room temperature
120g castor sugar

(B)
90g cake flour, sifted
1/4 tsp baking soda, sifted

(C)
50g corn oil
17g cocoa powder



(D)
40g chocolate milk
Method :

1)Heat up (C), slightly warm, add in cocoa powder and mix well, set aside to cool.

2) Beat (A) in high speed till ribbon stage, batter become thick and able to write word on the batter, turn to low speed to whisk for another 1-2 mins.
3)Add in (B) and fold till mix well.
4. Add a small portion of flour mixture to the warm cocoa mixture and mix well. 
5. Pour the cocoa batter into the egg batter and fold to mix well, pls fold gently not to burst the bubbles.
6. Add in (D) and mix well, pour the batter into the cake pan.
7. Slightly bang the cake pan to release bubbles and bake at pre-heated oven at 170C for 30 mins or until skewer comes out clean.
 
* can mix milk and oil to heat up then add in cocoa powder to mix well.
* I doubled up the recipe to bake for one 10" and two 5" round cake pan. 10" for mickey mouse's face and 2 5" for mickey mouse's ears.


Chocolate Butter Cream 

Recipe adapted from my Lightning McQueen Car cake

Ingredients :
500g butter (soften)
60g sugar
300g melted chocolate
10 oreo cookies - crushed

Beat butter and icing sugar till light. Then pour in melted chocolate and mix till evenly mixed and pour in crushed oreo cookies.



Whipped Cream 
400g non dairy whipping cream
2 tbsp icing sugar
Whip the colored whipping cream until stiff and use immediately.


Notes : 

* I used non dairy whipping cream cos is much more stable and soften much slower than dairy whipping cream. You will need a lot of times when frosting the cake, the cake and whipped cream need to be in and out fridge very frequently until you completed frosting the whole cake.
* for the Mickey Mouse's chin, I used the left over cakes from trimming to form it.
* for black color, I used Wilton black icing color + charcoal powder, prepare to use a lot a lot until you scare off lol
* for the face color, I used a bit of Wilton brown icing color, mix in the color bit by bit till your desire shade (I used tooth pick to dip the color).
* I asked the teacher to scrape away the whipped cream before serve the cake to the kids, too much coloring that I do not want the kids to consume it.
* I used 16" cake board and 16" cake box, that is the biggest size I can find in phoon huat. This size is just nice for my Mickey Mouse cake, lucky man....

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