Ingredients

Refer to the ingredients in Salted Egg Yolk Red Bean Pastries entry but exclude the salted egg yolk.

Instructions

Refer to the instructions in Salted Egg Yolk Red Bean Pastries entry up to inserting the filing into the dough ball and flatten the ball.

Use a sharp knife to make incisions on the dough.

The incisions should be four deeper cuts and in between the four cuts, make another 2 less deeper cuts.

Finish with the egg wash and garnishing and they are ready for baking.

Zoe, thank you so much for showing us how to make these marvelous Chinese pastries. We look forward for more of such recipes.

© suanne for Chow Times, 2007. | Permalink | One comment
Post tags: Community Kitchen, Pastry, Recipe

You can see the many layers of the pastry which make this dessert so flaky. You must check out the steps in the instructions below to see how it is done. It is a bit time consuming but worth all the effort. Zoe emphasized that many cooks will not spoil this recipe but many hands are needed to do the rolling.

Ingredients

Outer layer dough:

• 450g high gluten (bread) flour (in Canada, all-purpose flour will do)
• 180g water
• 180g lard or shortening

Inner layer dough (flaky dough):

• 300g low gluten (cake) flour
• 150g lard or shortening

Filing:

• 15 egg yolk from salted eggs, divided
• 2 lbs sweet red bean paste

Garnishing:

• 1 tablespoon toasted black sesame seeds (toast on dry frying pan until fragrant)
• 2 egg yolks
• 2 teaspoons syrup
• 1 teaspoon oil

Click on the link below for the instructions.

More after the jump. Click to read the rest of Salted Egg Yolk Red Bean Pastries (637 words)

© suanne for Chow Times, 2007. | Permalink | One comment
Post tags: Community Kitchen, Pastry, Recipe

Baklava is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia. It is made of chopped nuts, usually walnuts or pistachios, layered with phyllo pastry and sweetened with sugar or honey syrup.

Ingredients

• any nuts of your preference, Yvonne used a mixture of almond, walnut and pecan.
• granulated sugar
• a packet of phyllo dough
• melted butter or margarine
• honey or maple syrup
• a long bamboo skewer

More after the jump. Click to read the rest of Baklava (191 words)

© suanne for Chow Times, 2007. | Permalink | 2 comments
Post tags: Community Kitchen, Dessert, Recipe

The result is quite satisfactory. The crust was very flaky and the filling is moist, exactly the way I wanted it. However, it does not look as appealing as it should.

To check out the recipe, just click on the above links on pastry dough and char siew filling. The Siew Pau did not turned out as brown as I wanted even though I did brush the top with egg wash. Perhaps, I should used only the egg yolk with some sugar for the egg wash. I baked the Siew Pau in a 350F preheated oven for 30 minutes.

© suanne for Chow Times, 2006. | Permalink | 6 comments
Post tags: Pastry, Recipe, Snack

Jean who is the leader of the Gilmore Park Church Community Kitchen has the honour to be the first to share her recipes. She shared her Sour Cream Biscuit and Apple Cabbage Coleslaw with us.

The Sour Cream Biscuit is a very simple and quick recipe to prepare. All the ingredients are easily available in our pantry or refrigerator. It took less than 30 minutes from start to end to make it.

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 tablespoons baking powder
• 1 1/2 cups sour cream
• 1 teaspoon milk
• 1/4 cup parmesan cheese
• 1 cup raisins (if desired)

Click on the link below for the instructions.

More after the jump. Click to read the rest of Sour Cream Biscuit (190 words)

© suanne for Chow Times, 2006. | Permalink | 5 comments
Post tags: Biscuit, Community Kitchen, Recipe, Sour Cream

The Simple Fruit Tart is best served warm with ice-cream as a topping. The pastry is flaky and the taste is a mix of sourness (depending on the fruit) and sweetness. I think you will like this.

Ingredients

• 1/2 package frozen puff pastry, thawed
• 2 cups pitted and sliced stone fruit (you may mix the fruit)
• 1/4 cup sugar
• 2 teaspoons cinnamon powder, or to taste
• 2 tablespoons unsalted butter, melted
• turbinado sugar, such as sugar in the raw (optional)

Click on the link below for the instructions.

More after the jump. Click to read the rest of Simple Stone Fruit Tart (172 words)

© suanne for Chow Times, 2006. | Permalink | 5 comments
Post tags: Dessert, Recipe, Tart

The Potato Puffs is crispy on the outside and the potato filing is soft and of the right spiciness. My family loves it, especially Arkensen. He ate the most of it.

It’s kind of like the curry puffs we find in Malaysia. The difference is that the curry puff in Malaysia is deep fried while the Potato Puffs is oven baked which is more healthy.

Ingredients

• 1 box of puff pastry from the frozen section of the groceries stores where you find pie crust, etc
• 3 medium potatoes
• 1 teaspoon cumin seeds
• 1/2 piece cinnamon stick
• 3 black cloves
• 6 whole peppers
• 2 white cardamon
• 2 bay leaves
• 1/4 teaspoon tumeric powder
• 1/2 teaspoon parsley and green chilie paste
• 1/4 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• salt to taste
• chilie powder to taste
• 1/2 teaspoon crush tomatoes
• 1/2 teaspoon tomato paste
• 1 egg

Click on the link below for instructions.

More after the jump. Click to read the rest of Potato Puffs (476 words)

© suanne for Chow Times, 2006. | Permalink | 5 comments
Post tags: Pastry, Potato, Recipe

The dish which Jenny showed me is called Spanakotyropita, The word Spanakotyropita comes from the Greek word spanaki (spinach); tiri (cheese); and pita which is a hand held snack.

Other pitas which you may be familiar with are the round cooked dough type typically filled with cooked meat, onions, tomatoes and a dab of tzatziki and are often served at Greek festivals or tavernas.

Ingredients

• two packages frozen chopped spinach
• one package phyllo pastry (in the Grocer’s freezer section next to frozen pie/pastry shells)
• approximately 1/2 cup and 2 tablespoons extra virgin cold-pressed olive oil or vegetable oil
• one large cooking onion or 1 leek, rough chopped and sauteed or 1 bunch of fresh green onions which can be added directly to the spinach.
• 1 teaspoon bouillon (powder form, not cubes)
• 1/2 fresh lemon
• 1 large sprig of fresh dill or approximately 1 tablespoon of dry dill
• 1 teaspoon salt and ground pepper (or according to taste)
• 1/3 cup grated parmesan chesse
• 1 package (1/2 lb) Greek style feta cheese
• 3 or 4 large eggs

Click on the link below for the instructions.

More after the jump. Click to read the rest of Spanakotyropita (469 words)

© suanne for Chow Times, 2006. | Permalink | 3 comments
Post tags: Recipe, Snack, Spinach