Korean Cream Cheese Bun

Bread Dough

250ml milk ~ room temp

5 tbsp sugar

10g instant dry yeast

600g bread flour

1 tsp salt

2 eggs

40g unsalted butter ~ softened to room temp

Cream Cheese

452g (2 pkg) cream cheese ~ softened to room temp

5 tbsp sugar

1/4 cup heavy cream

Sweet Garlic Butter

250g unsalted butter

2 bulbs garlic ~ finely minced

4 tbsp condensed milk

2 eggs

2-3 tbsp honey

3 tbsp parsley/cilantro

Topping

Bread crumb / Coconut flakes

Directions/Instructions:

1. In the bowl of a kitchen aid, add all the ingredients except butter; mix until all combined.  
2. Then add softened butter and knead on high for about 12-20 mins.  Check to see if it passes the window-pane test - when stretching out a small piece of dough, it doesn't break easily, it's very stretchy and light can shine through it.
3. Roll and tuck the dough under to form a smooth ball.  Place in a lightly oiled bowl and cover with a moist towel or plastic wrap.  Let it rise for 1 hour in a warm place.
4. Poke the dough and the indent should stay.  Punch down the dough to get rid of all the air.  Knead with hands for another 3-5 mins.
5. Divide the dough (70g ea).  Roll and tuck the dough under each piece to form a smooth ball for each.
6. On a parchment-lined baking sheet, cover them loosely with plastic wrap or a towel and let it rises for another 30 mins.  Bake at 180 deg C for 18-20 mins until golden brown.
7. For the sweetened cream cheese, in a large bowl smooth out the cream cheese.  Add the sugar and thoroughly mix.  Add the heavy cream and whisk until smooth.  Put the finished product in a piping bag and set it aside.
8. For the sweet garlic butter sauce, in a medium bowl, add all the ingredients (except eggs) and double-boiled to melt the butter.  then add in the beaten egg and parsley.  Whisk thoroughly until combined.  Set aside.
9. Slice each bread roll into 6 sections.  Make sure not to cut all the way for each cut, but still close to the bottom.
10. Pipe in the cream cheese mixture in-between each bread section.  Then dip into garlic butter all over each bread roll, until evenly coated. (Get the insides, corners, and bottom as well).  Then sprinkle the tops with panko/coconut flakes.
11. Place each bread roll on a parchment-lined baking sheet.  Bake for 15 mins at 150 deg C or until the top is crisped and firm.  Serve fresh and enjoy! (Note: To reheat, toast it in the oven or toaster at 180 deg C for 5 mins or so)

Black Pepper Chicken Yoghurt

Ingredients:

1 whole chicken ~ cut pieces

3 green chili

3 cardamon

1 cinnamon stick

1 tsp mustard seed

2 medium onion ~ finely sliced

1 sprig of curry leaves

1 tsp tamarind paste

1/2 cup coconut milk

1/4 cup oil

Marinade

1/2 cup yogurt

2 tsp black pepper ~ crushed

1/2 tsp turmeric

1/2 tsp salt

2 tsp ginger garlic paste

3 cardamon

Direction/Instructions:

1. In a large bowl, add all the marinade ingredients and mix them together.  Place chicken parts in the marinade, rub it over thoroughly.  Cover with cling film and refrigerate for 1-2 hours or overnight.
2. Place a large pan over medium heat, pour in the oil.  Once the oil heats, add curry leaves, onions, ginger-garlic (2 tbsp), green chilies, cinnamon, cardamon pods.  Saute for 2-3 mins until all the ingredients turn soft.
3. Add the mustard seed, cook until they splutter and immediately add the marinade chicken parts with the marinade sauce and let the chicken sear until they turn light brown on both sides.  Leave the pepper chicken until they are slightly brown over medium heat for about 10-15 mins
4. While the chicken browns pour tamarind juice (1 tsp) over the remaining marinade in the bowl and mix.
5. Then pour in the tamarind with the remaining marinade onto the work with the browned chicken parts.  Stir constantly and let the gravy reduce by half.  Check for seasoning.
6. As the chicken absorbs the tamarind and yogurt marinade, pour in the coconut milk and cook over medium heat until gravy is very thick.
7. Serve with warm rice or your favorite type of roti.

Caramel Cornflake Cupcake

 Sauce

250g caster/granulated sugar

125ml water

250ml double cream

1/2 tsp vanilla extract

Chocolate cake

2 eggs

125ml coffee

125ml buttermilk

110g vegetable oil/sunflower oil

140g AP flour

185g caster sugar

35g cocoa powder

1/2 tsp Bicarbonate soda

1/4 tsp salt

35g chocolate chips ~ dust with flour

Buttercream

200g soft unsalted butter ~ soft

290g icing sugar ~ sift

1/4 tsp salt

Approx half of the cooled caramel sauce

Caramel Cornflake

225g caster sugar

150g double cream

75g cold butter

1/2 tsp salt

1/2 tsp vanilla

90g cornflakes

Directions/Instructions:

1. Preheat oven to 160 deg C and prepare a cupcake pan with cupcake liners.
2. In a large bowl, use a whisk to beat the eggs lightly.  Then add in the coffee and buttermilk to combine together.
3. Sift in the dry ingredients into the egg mixture and whisk together to combine into a smooth batter.
4. Pour the batter into the cupcake liner, filling 3/4 of the way full.  Bake the cupcake for between 20-25 mins.  Allow cupcakes to cool completely.
5. Using the paddle attachment whip the butter at medium-high speed for 3-4 mins, scraping down the bowl occasionally.  Beat the butter until it looks lighter in color.
6. Slowly add the sifted powdered sugar, whip to combine.  Then slowly add 1/2 of the cooled caramel sauce.
7. Pipe the caramel buttercream on a cooled cupcake and place a piece of caramel cornflake on top

Chicken Minang aka Ayam Masak Minang

 

Ingredients:

1 whole chicken ~ cut pieces

200ml coconut milk

1/2 cup water

2 dried tamarind sliced

1/2 cup cooking oil

Salt to taste

Blended

1" galangal

1" ginger

1/2" turmeric

2 large red onion

4 cloves garlic

5 candlenuts

12-15 dried chili ~ deseeded, boil to soften

4 lemongrass

1 turmeric leave

4 kafir leave

Directions/Instructions:

1. In a wok, heat oil and saute the blended ingredients for about 5 mins on medium-high heat.  Keep stir till the oil surface.
2. Then add in the chicken pieces and coat well.  Cook for about 10 mins or till the chicken is cook.
3. Add the coconut milk and water, mix well.  Then add salt and dried tamarind sliced.  Continue to cook on medium heat for about 10 mins.  Keep stir to prevent the coconut break out.
4. Remove from heat and serve with steamed white rice.