Southern Fried Chicken

When I was looking for fresh pasta recipe online at Food Network ,I found a beautiful photo of Southern Fried Chicken by Paula Deen..I saw it's has many positive reviews and mostly the people who make it like it very much.I adapted the recipe to suit my taste .Since hubby can't eat spicy, I try to use the very mild hot sauce instead of the hot sauce she recommended. But hubby told me it's isn't Southern Fried Chicken that he know..Well,I never taste or try any Southern Fried Chicken before ,so I can argue with him..Anyway,he said the chicken is superb great and taste delicious !! Crunchy Southern Fried Chicken!! Check out the original recipe here!!

Ingredients:

1 whole chicken,about 3-4 lbs,cut into pieces or use any pre-cut chicken parts like thigh (I used roasting type whole chicken which has better meat)
3 large eggs
3-4 tbsp mild hot sauce

1 cup self raising flour + 1/2 cup glutinous rice flour + 1 tsp salt
2 cup canola oil for frying


House seasoning:

3 tbsp garlic powder
2 tbsp ground back pepper powder
2 tbsp seasalt
1 tbsp sugar

Method:

1: Season the chicken with the House Seasoning and hot sauce for 3 hours or overnight(I prefer overnight).
2:Heat fryer or deep skillet with oil at high heat (350 F) .Beat the eggs before add into the marinate chicken,mix well.
3:Coated the marinate chicken with flour mixture,shake the excess flour off before place into the fryer.Fry the chicken for 10-15 or until crisp golden brown
4:Remove cooked chicken to paper towel to absorb the oil first.Serve warm.

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Homemade Fresh Fettuccine Pasta

Marksandspencer



Today I decided to make some fresh pasta from scratch.Actually, I store plenty of dry pasta from different shape and type in my pantry .I think I need the mood or creativity if I decided to make or cook something special or different for the day..I was searching online for fresh pasta recipe and end up with the recipe from Mario Batali from Food Network.I adapted the recipe slightly due to some ingredients I don't have at home.Check out Mario Batali recipe HERE!! Making pasta from scratch is really simple and easy.With pasta machine at home,it's also make my life easier..Even though my pasta machine is a manual type machine (roll my hand) but it's still handy and it's save time for me from rolling and cutting the dough into the shape of pasta..

Ingredients

3 1/2 cups unbleached all-purpose flour ( I used all purpose flour)
4 extra-large eggs (I used 5 large eggs)

1 dash salt *optional*

some semolina flour for dusting*optional*

Method:

1:Mound the flour in the center of a large wooden cutting board. (I used mixing bowl) Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

2:Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. (I dust with semolina flour)

3:Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.I used pasta machine to roll and cut the shape of the pasta.

4:Prepare a large stock pot with water and few drops of oil at high heat.When water rolling boil,add in cut pasta and cook until the pasta floated on the surface.Remove pasta to a collard and run it under cold water until all the pasta is cold.

5:Use paste to cook with your favourite sauce..If there is leftover store the pasta in a ziploc bag and finish within 2-3 days.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
manual pasta machine,rolling out the dough

cut the dough in stripe shape

my 5 years old daughter decided to "help" me cutting out the pasta.

she said it's fun!!

pasta cook in rolling boil water

fresh fettuccine pasta.

Stay tune for more pasta recipe!!

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Fried Potato with Paprika and Rice Flour

Potato is relatively cheap and abundant here..I always keep a bag of Idaho potato at home for raining day..Most of the time I used potato to stewed with meat or to cook other vegetables.Well, I love fried potato from fast food but this time I decided to make fried potato at home with my own recipe..I season the sliced potato with paprika and coated with rice flour before fried.Fried potato with rice flour instead of all purpose flour ,it's can achieve extra crispness on the outer layer.And the crispness texture can stay longer compare with fried potato using only all purpose flour..This fried potato is a suitable side dish pairing with any grilled steak or pork chop..

Ingredients:

5-6 Idaho potato,scrub,washed and sliced
2 tbsp sea salt
2 tbsp paprika
2 tbsp ground black pepper powder
2 tbsp sugar

1 cup rice flour +4 tbsp all purpose flour
2 cup canola oil

Method:

1:Scrub,wash and slice potato,drain in a large sieve basket.Combine all the seasoning in a small bowl.Toss the seasoning over the sliced potato.Mix the seasoning well with potato for 30 minutes..
2:Heat fryer or medium deep stock pot at high heat.Coat potato with rice flour mixture,shake the excess off before place in the hot fryer.Do not over crowded the fryer .Fry potato until crisp golden brown,about 15 minutes..
3:Remove cooked potato from fryer and place on a paper towel to absorb the excess oil .Serve warm as side dish.

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Ham and Egg Tart

Eliot and Mishu loves cold cut from deli.Each week whenever I do food shopping, I must get some cold cut for them to make sandwich.Both of them love roasted turkey and boiled ham.But sometimes,he will eat other food then cold cut,said he don't have mood for it. He always tell me eating needs "mood"!! The fact to the matter is the shelf life for cold cut won't last long then couple of days after the meat was cut in slices.Well,what should I do? These days cold cut price is not cheap at all!! Instead of letting the cold cut expire ,I will store in freezer for future use.Then it's cross my mind I should use it for making tart or pie .Viola!! So a Ham and Egg Tart I baked!! I used the recipe from Nick Malgieri baking book..which is simple and easy to make..not to said savory and delicious!

Ingredients:

For No-Roll Flaky Dough





1 1/2 cups all purpose flour


1 tsp salt


1 tsp baking powder


1 1/4 sticks cold unsalted butter(10 tbsp)


2 tbsp cold water



For Filling:


300 gm thinly sliced boiled ham,cut into 1/4 inch shreds


1/2 cup milk


1/2 heavy cream


4 large eggs


1 large onion,peeled and sliced


1 cup shredded Cheddar cheese


salt and ground pepper to taste

Method:

1:Combine the flour,salt and baking powder in the bowl of a food processor fitted with metal blade.Add the butter and pulse until the ingredients are coming together but some small pieces of butter remain visible,8-10 pulse.

2:Add the water and pulse a couple of times.At this point the dough will look like separate clumps of dough,somewhat like a crumb topping.

3:Invert the processor bowl over a tart pan to turn out the dough.Carefully remove the blade and transfer any dough to the pan.
4:Use a fork to distribute the dough in the pan.Make an even layer of the crumbly mixture,then go back and push some away from the center outward to make 1/2 inch (1 cm) around the inside of the pan about twice as tall to cover the side of the pan.

5:Using floured fingertips,begin to press down gently on the crumbly mixture so it adheres together as a coherent dough.Use your thumbs,held perpendicular to the pan,to press the dough against the side of the pan.Make sure the dough on the side of the pan is even in thickness.If it's thinner at the top where the heat is strongest,the edges will burn while it's baking.

6:Finally ,using your thumb inside the pan and your forefinger on the rim,press in and down at the same time to make the top edges or just make it without,cut of the excess dough.

7:Set a rack in the lowest level of the oven and preheat to 375 F.Put the ham and onion in a bowl and toss through it with your fingertips to separate the shreds.Arrange then over the prepared crust.

8:Whisk together the milk,cream,salt and pepper in a medium bowl.Taste for seasoning.Whisk in the eggs 2 at a time,then pour into the crust.Sprinkle shredded cheese on the top of the tart before bake.

9:Bake the tart until the crust is baked through ,well colored on the bottom,and the filling is set and puffed,about 30 minutes.

10:Cool the tart for few minutes in a rack before unmolding and cut to serve.

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(Updated)Savory and Sweet Bun(Water Roux Starter)

I think now I'm addicted to use water roux starter for baking bread or bun.. These days whenever I make bun or bread I must use water roux starter to mix with the others ingredients..Personally I think bun make from water roux have better softness texture and moisture then the one without.You can said I prefer Hong Kong style or Japanese style bun or bread texture that have slightly sweetness and bouncy body..Anyway,I adapted the recipe from one of my Chinese chef baking book ..but for now I'm can only post the photos of the buns because I didn't completely drafting this post before I went for my vacation(just uploaded the photos) ..Thousand apologise:) Well, actually we left for our vacation few days ago and now we are in Montreal ,Canada.I promise I will post the recipe and method once I come back from my vacation.(Well, the truth is now I'm in the middle of typing in the dark while Eliot and Mishu was soundly asleep).I better go now.Hope you enjoy the photos for now..

* updated the recipe and method below*

Ingredients:(A)

500 gm bread flour(high protein),plus extra for dusting

1 tsp bread improver(optional)

10 gm milk powder

1 tsp salt

1 tbsp instant active yeast

100 gm granulated sugar

1 egg

220 ml water

(B)

75 gm butter/margarine

Water Roux Starter:

50 gm bread flour

250 ml water

Filling (C)

I can of red bean paste

1 cup of shredded chicken or pork

1 bottle Japanese mayonnaise

1 egg yolk +1 tbsp water for brushing

2 tbsp butter for brushing

Method:

A Tangzhong starter / Water roux starter :

1:In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
2:Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.
Method for Dough:

1:Combine all ingredients (A) in a mixing bowl,use J shape hook to mix the dough until smooth.(I dump (A) in bread maker to mix and knead)

2:Add (B) and 1/2 portion of water roux into the dough,continue to knead until gluten has developed and it can stretched into a very thin layer.(I dump (B) and 1/2 portion of water roux into the bread maker and keep kneading until well combined)

3:Remove dough from BM or mixer and place in a large bowl,cover with a piece of damp cloth.Leave to rise until it doubles in bulk.

4:Punch down the dough and knead again until smooth.

5:Divide into desire portions and shape into balls .(I weigh about 80-100 gm each for bun use for shredded pork and 50-60 gm for red bean filling bun)

6:Cover with damp cloth or saran wrap and rest for 10-15 minutes before forming into different shapes.Flatten 50 gm dough and wrap up with 1 tbsp red bean filling.Shape the dough into round ball shape.Line parchment paper over 2 baking sheet.

7:Pre-heat oven to 360 F.Place shaped bun on the baking sheet 2 inch apart from each others.Brush the top with egg wash before place in oven and bake for 15-20 minutes until cooked and golden brown.

8:Remove buns from the oven,brush top with some butter to give buns the shine look.Leave to cool before cut and fill the filling with mayo and shredded pork. dough

proof in double size and ready to bake

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