Homemade Matcha Red Bean Cake


The benefits of drinking green tea have been much discussed in the recent years and green tea is known as the "anti-aging beverage" due to its high content of antioxidants.

Green tea vs. matcha
Have you ever confused yourself between green tea and matcha? I was previously :p. I used to think both are different, but later found out that - green tea are in loose tea leave form, while matcha is the the finely ground powder from green tea leaves.

I am a green tea lover and today in my post, I would like to share with all a simple recipe of homemade matcha red bean cake. Red beans and matcha matches each other perfectly. The sweetness from the red beans harmonizes the bitter taste of the matcha and bring the overall taste of your desserts ie. cakes, ice cream, shaved-ice to the next level.

For this recipe, I am using the canned Japanese azuki red bean paste. You may get it from the Asian grocers, alternatively you buy it from Amazon. Check out the link here

Ingredients
Matcha powder 8-10g
Cake flour          120g
Icing sugar           50g
Sugar                    50g
Butter                 120g (in room temperature)
Egg                     3 (egg yolks and egg white separate)

Directions
1. Mixture 1: Mix cake flour, matcha powder in a mixing bowl (sieve and set aside)
2. Mixture 2: Add butter, sugar and egg yolks into another mixing bowl and mix well.
3. Mixture 3: Use electronic mixer to beat the egg white and icing sugar till they turn into meringue. (Add the icing sugar into the mixer by batches - 3 batches.)
4. Combine mixture 1, 2 and 3 together. No over mixing.
5. Pour the combined mixture into the baking tray.
6. In preheated oven 170C, bake for 30-40 minutes.

The matcha red bean cake is prefect for afternoon tea, best to enjoy with a cup of tea or coffee. Sieve some icing sugar on top of your cake for better presentation when serving to your guests. You may store the cake in the fridge for up to 5 dags.

Steamed-egg Kimchi Jjigae aka Kimchi Stew

Asian Home Gourmet

My Hainanese chicken rice was a great hit and I slowly gained confidence with Asian Home Gourmet's products. My 'food experiment' continue further and this time round I was making the Korean Kimchi stew with spice paste by AHG. Kimchi stew a.k.a kimchi jjigae in Korean is tangy and spicy in taste. The sourness and spiciness are mainly derived from the kimchi and fermented chili peppers.

You can create your own version of kimchi jjigae with the spice paste, by adding your favorite ingredients i.e. beef, seafood, vegetables, tofu. I wanted a lighter version of kimchi jjigae, so I added chinese cabbage, kimchi and steamed egg to my stew. My initial plan is to make a bowl of tofu kimchi jjigae. Since only bottled tofu is sold here (which I am highly skeptical to), I then substituted the tofu with homemade steamed egg. The steamed egg was rather soft in texture, so it can break easily. I would suggest you to reduce the quantity of water and steam the egg longer, so it gets harden.

My steamed egg broke apart when I transferred it to the stew. However, it did not impact the overall taste of my kimchi jjigae but instead enhanced the flavor of the soup tremendously. You may crack an egg instead, but trust me that the steamed egg does taste better, perhaps it provided a silky tofu texture.

The soup can be a way too tangy or sour to some, at least for me. So I added some sugar and 1/2 cube of chicken stock to harmonize the tangy taste. Check out the full recipe below.


Ingredients
1 packet Korean Kimchi Soup spice paste
1 onion (cut into bite-size pieces)
2 1/4 cups (500ml) water
1/2 chicken cube
steamed egg or tofu
Chinese cabbage
kimchi
scallion
sugar to taste

Directions
1. Bring water to boil, add onion and spice space, stir to mix well
2. Add cabbage, kimchi and steamed egg*
3. Reduce heat, add scallion and simmer without lid for 2 minutes
* You may use tofu, seafood or beef for this recipe.

Asian Home Gourmet


Hainanese Chicken Rice with Asian Home Gourmet

Spice Paste for Singapore Hainanese chicken rice
Ever since my 'great discovery' at the Asian grocers, I can now make a bowl of Hainanese chicken rice in 15 minutes, with just 4 simple steps.

I have been a loyal fan of Prima Taste's ready-to-cook sauce kits. I especially like their mee siam and laksa. They do have spice paste for the legendary Hainanese chicken rice, unfortunately it is not available in the Asian grocers here. The only available Hainanese chicken rice paste I can find is by Asian Home Gourmet. I gave it a try, since it is 2x cheaper than Prima Taste.
(Note: Prima Taste - Fragrant Hainanese Chicken Rice Paste 80g is EUR3.51
           Asian Home Gourmet - Spice Paste for Singapore Hainanese chicken rice 50g is EUR1.20)

I was pleasantly surprised by how delicious my chicken rice turned out to be, and most importantly, it was so easy to prepare. 4 simple steps: Wash rice -> add water and spice paste -> mixed well -> set to cook.


Hainanese Chicken Rice with Asian Home Gourmet

Getting the right water measurement is the key for a bowl of fluffy chicken rice. I managed to get the desired rice texture after my second attempt. The instructions on German is meant for stove-top cooking. If you are using the rice cooker, please reduce the quantity of water. Instead of adding 2 1/2 cups, add only 1 3/4 cups.

Ingredients
1 packet of Singapore Hainanese chicken rice spice paste
1 1/2 cups uncooked rice
1 3/4 cups water
(with rice cooker) or 2 1/2 cups water (stove-top cooking)
sliced cucumber
chili sauce

 Spice Paste for Singapore Hainanese chicken rice


Asian Home Gourmet

Asian Home Gourmet

Heart Warming and Simple Rice Porridge Recipe

rice congee

The above-freezing temperature continues, snow piled up with no signs of abating soon, but there comes the snow again. Chill weather like this makes me crave for a bowl of warm porridge to keep my body and soul warm. 

My version of chicken porridge is packed with goodies - shredded chicken, seaweed, pickled vegies, scallions, sesame seeds and ginger strips. Seasoning is kept simple: a sprinkle of white pepper, a dash of sesame oil and soy sauce. I added no sugar to my porridge. The sweet flavor stems purely from the natural sweetness of sweet potatoes. 

Ingredients
150g of chicken breast
100g sweet potatoes (cut into cubes)
1 cup rice
8 cups water
1 chicken cube
salt to taste

Garnish or toppings
seaweed
scallions
pickled vegies
sesame seeds
ginger strips
white pepper
sesame oil
soy sauce

Directions
1. Wash and soak rice for over night.
2. Add rice, water and chicken cubes into the pot and bring to boil.
3. Once the rice is boiling, turn heat to medium low and add-in the chicken breast and sweet potatoes.
4. Once the chicken breast is cooked, scoop it up and set aside to room temperature.
5. Continue to boil the porridge until it becomes thick and creamy texture. Remember to stir it often.
6. Shred the chicken breast.
7. Add in the shredded chicken and salt into the porridge and mix well.
8. Serve the rice porridge with the desired garnishes and toppings.

Rice rolls with bacon and meat floss

rice roll


I crave for carbo, particularly rice. While I was thinking of making some kimbap to satisfy my cravings, I realized that I was running out of seaweed wrap or kim (seaweed in Korean). With outdoor temperature firmly below 0 degree, I was too lazy to step out from my cozy cave to 'hunt' for seaweeds from the nearby supermarket. I was totally fine to go without seaweed for my kimbap. So, instead of making kimbap, I created rice rolls.


Rice is plain in taste, so we usually wrap a layer of seaweed to further flavor the kimbap. Since I will go without the seaweed wrap for my rice rolls, I am selective with the filling. Tamago (egg roll) can be a little bit mild in taste, so, I opted for bacon strips as they paired perfectly with plain rice. I added other ingredients to my rice rolls too. Let's check out the recipe.


Ingredients

cooked plain rice
bacon strips
cucumber slices
sweet chili sauce
mayonnaise
sesame seeds
meat floss with seaweed flakes (optional)

Directions

1. Pan fried the bacon strips and set a side.
2. Spread a layer of cooked rice on a cling film, 15x15cm.
3. Place the filling (pan-fried bacon strips, chicken floss, cucumber slices) in the middle of the rice spread.
4. Sprinkle some sesame seeds on top of the filling.
5. Top generous amount of sweet chili sauce and mayonnaise.
6. Roll the rice together with the fillings and sauce to form a rice roll.

For healthier version, you may oven baked the bacon strips. Meat floss is not a must for this recipe, but it does help to enhance the overall flavor of your rice roll as they match perfectly well with mayonnaise.





Related Posts Plugin for WordPress, Blogger...
Loading...