8.9.10
Advanced Food Preparation!
Here's a guide to cooking restaurant food as easy as ABC!Today,I will be demonstrating the methods to cook Thai Seafood Fried Rice and Stir-Fried Thai Baby Kailan.
Thai Seafood Fried Rice
Preparation Time: 15 minutes
Preparation Time: 15 minutes
Cooking Time: 3-4 minutes
Serves: 2 servings
Ingredients
1) 2 tbsp of vegetable oil
2) 5g of diced french onions
3) 15g of baby kailan, end trimmed and halved
4) 1 tbsp of garlic, chopped
5) 1 beaten egg
6) 10g of mix vegetables
7) 30g of white prawns, de-veined and peeled
8) 30g of finely chopped squid meat
9) 5g of fresh tomatoes
10) 1 tbsp of sugar
11) Pinch of salt and pepper
12) 1 tbsp of soy sauce
13) 1 tbsp of MSG
14) 2 cups steamed rice
Garnishings
• Small cucumbers, sliced
• Lime wedges
• Lime wedges
• Fried spring onions
Methods
1. Steam the rice, then spoon it out onto a plate and let it cool.
2. Prepare the seafood.Peel the prawns, removing the heads and legs, and de-vein them. Blanch all the seafood briefly in boiling water, then drain well.
3. Heat the vegetable oil in a wok. Add garlic,stir until golden brown and then add the beaten eggs.
4. Add the baby kailan,tomatoes,french onions,mixed vegetables and stir for half a minute, then add the seafood
5. Add the steamed rice followed by the soy sauce, MSG, sugar, salt and pepper.Stir well on high heat for 3 minutes.
6. Transfer to a serving dish and garnish with crispy sliced cucumber, fried spring onion and lime wedge.
*Note, when cutting a lime, don’t cut vertically through the core. Cut vertically a couple of millimetres to one side of the core, otherwise you won’t be able to squeeze juice from it.
Stir-Fried Thai Baby Kailan
Preparation Time: 5 minutes
Cooking Time: 3-4 minutes
Serves: 2 servings
Ingredients
1) 200g baby kalian, end trimmed and halved
2) 1 and 1/2 tbsp of garlic, chopped
3) 1 tablespoon vegetable oil
4) 2 tbsp of oyster sauce
5) ½ tsp of salt, or to taste
6) ½ tsp of sugar, or to taste
7) 1 teaspoon cooking rice wine
Garnishings
• Fried garlic
Methods
1. Blanch the kailan for about 30 secs.
2. Add the chopped garlic, oyster sauce, salt, sugar and rice wine into the the baby kalian
3. Heat oil in a wok
4. Add the ingredients to the hot wok,add abit of water and fry for 2-3 minutes.
5. Transfer to a serving dish and garnish with fried garlic.
Posted at 14:47
25.5.09
Vari what?
Variations in Pancakes
Enough of pancakes with plain flour,eggs and milk as their ingredients,let us venture into the different types of pancakes that are available in this world.
SOMEWHERE IN SINGAPORE
http://en.wikipedia.org/wiki/Pancake
SOMEWHERE IN SINGAPORE
http://en.wikipedia.org/wiki/Pancake
Does this look familiar to you?
Yes, it is a thosai,a famous authentic Indian dish and yes,it is a variety of pancake.
You can find this at an Indian foodstall almost anywhere in Singapore.
It is prepared by fermented rice batter and its generously spread on a hot large pan before being folded.It is usually made thin and served with 3 different types of Indian gravy.
Reconmended place in Singapore to savour it: Khan Shab(Alongside ITE BEDOK)
SOMEWHERE IN THE NETHERLANDS
http://en.wikipedia.org/wiki/Pancake
It looks like a pizza at a glance,but it is actually a type of pancake!
It is called a Pannekoeken which originates from The Netherlands and is usually eaten during dinner time.
Pannekoeken are slightly thicker than crepes and usually quite large about 12" in diameter. The batter is egg-based and the fillings can include sliced apples, cheese, ham, bacon, candied ginger and many other ingredients
One classical Dutch filling is a combination of bacon and stroop.
http://en.wikipedia.org/wiki/Pancake
Yes, it is a thosai,a famous authentic Indian dish and yes,it is a variety of pancake.
You can find this at an Indian foodstall almost anywhere in Singapore.
It is prepared by fermented rice batter and its generously spread on a hot large pan before being folded.It is usually made thin and served with 3 different types of Indian gravy.
Reconmended place in Singapore to savour it: Khan Shab(Alongside ITE BEDOK)
SOMEWHERE IN THE NETHERLANDS
http://en.wikipedia.org/wiki/Pancake
It looks like a pizza at a glance,but it is actually a type of pancake!
It is called a Pannekoeken which originates from The Netherlands and is usually eaten during dinner time.
Pannekoeken are slightly thicker than crepes and usually quite large about 12" in diameter. The batter is egg-based and the fillings can include sliced apples, cheese, ham, bacon, candied ginger and many other ingredients
One classical Dutch filling is a combination of bacon and stroop.
http://en.wikipedia.org/wiki/Pancake
Posted at 03:59
24.5.09
Chemi what?
Have u ever wondered what happens to the ingredients when they are cooked?For an instance,the pancake.
What happens when the batter is placed in the hot pan?
What changes occur within?
As you know,cooking is one big chemical reaction.
Obviously,there will be chemical changes that's brewing in the batter when it is pan-fried.
So what are the chemical changes?
Firstly what is pan-frying?
It is a dry heat cooking method that is characterized by the use of less cooking oil as compared to deep frying.The oil used,at most,cover the food to be cooked only half way.It exposes the topside which allows some moisture loss and contact with the pan bottom creates greater browning on the contact surface.The heat eventually melts the fat,gelatinizes the starch,coagulation of flour and browning reactions like Maillard reaction and Dextrinisation.
Maillard reaction is a chemical reaction between a protein and a carbohydrate.It requires heat and it is a form of non-enzymatic browning.In context to pancakes,the protein group comes from the egg and milk whereas the carbohydrate group comes from the flour.
Dextrinisation is the browning process produced by dry heat on starch. The starch molecule breaks down into dextrin.
As we know,pancakes are made from a batter consisting of flour,eggs,a pinch of salt and milk which is then pan-fried.
Flour consists of two proteins known as gliadin and glutenin.This two proteins form a gluten network upon hydration and kneading.The higher the protein content in the flour,the more water will be absorbed.Upon hydration,it forms a complex intertwined network(gluten network) which is filled with water in the spaces.
As wholemeal flour contains a higher amount of protein content,it gives a more characteristic texture like being more tender and less chewy as compared to plain flour
Eggs are the connectors to all ingredients.When the batter is heated,egg white proteins in it bounce around and slam into surrounding water molecules.It breaks the weak bonds that keep the protein curled up.New chemical bonds are form,these bonds connect one protein to another.Eggs also acts as a tenderizing,flavouring and emulsifying agent in this context.
Salt are natural flavour enhancers.It also affects the pancake from the moment its added in the batter.It slows down chemical reactions that are happening in the batter and also makes it a little stronger and tighter.
Milk has different roles in the batter.It functions as water(solvent),fat binder,incorporation of air,viscosity,gelation,nutrient content and flavour.
http://books.google.com.sg/books?id=Nze8hLpVmasC&pg=PA296&lpg=PA296&dq=effects+of+milk+in+baked+products&source=bl&ots=Ai-C0Bmc-G&sig=aBcvc2buZZ0mA3sX9jKkI3SVqtk&hl=en&ei=8aQZSqaJJYaG6wPtq5mXCg&sa=X&oi=book_result&ct=result&resnum=1#PPA293,M1
Posted at 22:21
Nutri what?
Well, enough of practical work,lets talk about the science behind it.Now the question is,
Which pancake is more nutritional?Wholemeal or plainflour?
Firstly we have to take in consideration that both pancakes were made of the same ingredients,except the flour used.
Hence, the limiting factor here is the type of flour used.
Let us now probe into the contents of a wholemeal and plainflour.
So what is flour?
Flour is a powder made from cereal grains.It contains a high proportion of starch, which are complex carbohydrates.
bmimedical.blogspot.com/
Plainflour is processed by the removal of the bran and germ in a wheat kernel,leaving only the endosperm.It contains about 10-11% of protein.
Wholemeal flour or whole grain is made from the entire grain,including the bran,endosprem and germ.It contains about 14% of proteins.It contains more nutrients and has a higher percetage of fibre as compared to plainflour.
In a nutshell, wholemeal flour has more nutritional content as compared to plainflour.
UNDERSTANDING FOOD;Principles & Preparation third edition, Amy brown
Posted at 21:37
Pan what?
Introduction to Pancakes
Pancakes,as the word suggests, is a cake made on a pan.It is a thin and flat cake which is prepared by pouring a batter on a hot griddle or a frying pan.They are usually eaten during breakfast with maple syrup or jam, deliciously spread around. Pancakes also exist in several variations in many different local cuisines.
So,
Where was the last time you ate a pancake?
Let me guess. Macdonalds Hotcakes?
https://www.mcdelivery.com.sg/wos/jsp/menu/staticMenu.do Now, you can savour your very own pancakes made from scratch at your own crib!
And its as simple as ABC,123!
Dont waste $3.95 for 3 pieces of hotcakes when you can make more!
What are you waiting for?Grab your pen,copy the following recipe and lets get started!
Recipe
Ingredients
100g plain flour,sifted
1 small egg
250ml water/milk
Pinch of salt
Oil for greasing the pan
*Add ons:100g wholemeal flour
100g plain flour,sifted
1 small egg
250ml water/milk
Pinch of salt
Oil for greasing the pan
*Add ons:100g wholemeal flour
*note:I used milk instead of water, it gives a creamy taste in the pancakes,trust me!
Equipments
Methods
1)Sift the flour into a mixing bowl
2)Make a hole in the centre of the flour
3)Break the egg into the hole and pour 125ml of the milk
4)Incorporate the flour by stirring gently
5)Beat in the rest of the milk slowly until a smooth mixture is achieved
*A pinch of salt was added when a smooth mixture was achieved
6)Heat a pancake pan,grease it very lightly and heat it again.
7)When the pan is hot, pour in sufficient batter to make a thin layer.Tilt the pan around to ensure that the thickness of the pancake is even.
8)Lower the heat and lightly brown the underside of the pancake
9)Use a palette knife to loosen the edges and underside of the pancake
10)Turn the pancake over and brown the other side
11)Transfer the cooked pancake to a clean plate and repeat the process for subsequent pancakes
Now now,there u have it.
A pancake at your very own eyes!
If sham zikky can do it,so can you!
Well, ever wondered how a wholemeal flour pancake is done and looks like?
You basically have to repeat steps 1-11,swapping plain flour with wholemeal flour.
Its so easy!
Plainflour pancake VS Wholemeal flour pancake
So as you can see,there are differences on the appearance of the two pancakes.Plainflour pancake obviously leaks out saliva in our mouth as compared to the wholemeal.The wholemeal pancake has a rough surface,flatten and looks grainy whereas the plainflour pancake has a smooth surface and looks fluffy.
We can safely conclude that by using different flour, the appearance of the product is affected.
With that said,what else is affected?
This are my sensory evaluations after consuming these two pancakes.
TOUCH: Plainflour pancakes has a smooth and spongy texture whereas wholemeal flour has a rough and gritty texture.
TASTE: Both had a creamy milky taste but plainflour pancake taste definitely much better as the wholemeal pancake tastes bitter and grainy due to the wheat.
MOUTHFEEL: Plainflour pancake has a better mouthfeel,it is moist and is easy to be swallowed whereas wholemeal flour has a gritty mouthfeel.
AROMA: Both had a creamy smell but wholemeal flour has a smell of wheat as well.
So have you done yours today?
5)Beat in the rest of the milk slowly until a smooth mixture is achieved
*A pinch of salt was added when a smooth mixture was achieved
6)Heat a pancake pan,grease it very lightly and heat it again.
7)When the pan is hot, pour in sufficient batter to make a thin layer.Tilt the pan around to ensure that the thickness of the pancake is even.
8)Lower the heat and lightly brown the underside of the pancake
9)Use a palette knife to loosen the edges and underside of the pancake
10)Turn the pancake over and brown the other side
11)Transfer the cooked pancake to a clean plate and repeat the process for subsequent pancakes
Now now,there u have it.
A pancake at your very own eyes!
If sham zikky can do it,so can you!
Well, ever wondered how a wholemeal flour pancake is done and looks like?
You basically have to repeat steps 1-11,swapping plain flour with wholemeal flour.
Its so easy!
Plainflour pancake VS Wholemeal flour pancake
So as you can see,there are differences on the appearance of the two pancakes.Plainflour pancake obviously leaks out saliva in our mouth as compared to the wholemeal.The wholemeal pancake has a rough surface,flatten and looks grainy whereas the plainflour pancake has a smooth surface and looks fluffy.
We can safely conclude that by using different flour, the appearance of the product is affected.
With that said,what else is affected?
This are my sensory evaluations after consuming these two pancakes.
TOUCH: Plainflour pancakes has a smooth and spongy texture whereas wholemeal flour has a rough and gritty texture.
TASTE: Both had a creamy milky taste but plainflour pancake taste definitely much better as the wholemeal pancake tastes bitter and grainy due to the wheat.
MOUTHFEEL: Plainflour pancake has a better mouthfeel,it is moist and is easy to be swallowed whereas wholemeal flour has a gritty mouthfeel.
AROMA: Both had a creamy smell but wholemeal flour has a smell of wheat as well.
So have you done yours today?