Friday, January 8, 2021

Chicken Pot Pie 美味雞批







If you ask a person what their favorite comfort food is, I guess chicken pot pie might be very high on the list. Not only is it popular in America, it was also one of my favorite foods when I was growing up in Hong Kong, where it is usually served in a personalized size. No matter if it is big or small, it is still very yummy.








 

Ingredients to make 10 small pies (7cm in diameter)

Pie Dough:

150g salted butter, RT

55g milk, RT

55g powdered sugar

280g All purpose flour, sifted

Chicken Filling:

one chicken leg & thigh, boneless, about 350g

200g frozen mixed vegetables (peas, carrots, onion, beans, corns, etc)

20g butter

50g milk

15g AP flour

Egg Yolk Wash: one yolk diluted with a teaspoon of milk or water

Prepare the pie dough:

1) Beat the softened butter with a handheld mixer until creamy. 

2) Add powdered sugar and mix until blended. 

3) Add milk and continue to mix.

4) Add sifted flour and gently mix until no dry flour remains.

5) Divide the dough into two portions: 300g for the crust and 250g for the pie top. Wrap them in plastic and rest in the refrigerator for at least 2 hours or overnight.

Chicken Filling:

1) Dice the chicken meat. Marinate with your choice of seasonings. I used salt, sugar, cornstarch, white pepper powder and oil.

2) Heat up a pan and cook the chicken completely through, then add the defrosted vegetables. Remove and set aside.

3) Melt the butter in a sauce pan over medium heat. Add the flour, cooking until the butter hydrates all the flour. Turn the heat to medium low and slowly add the milk to make a thick, creamy roux. 

4) Turn the heat back up and add the meat and vegetables. Mix well. Let it cool to RT and refrigerate until ready to assemble the pie.

Assembly:

1) Preheat oven to 400F.

2) Roll out the crust dough to about a quarter millimeter thick. Cut out with a round cutter about 1-2 mm larger than your pie tin. Gently lay the dough inside the mold with about half a millimeter higher than the rim. Do not stretch the dough: lift the edges and let it fall into the tin so that it makes complete contact with the bottom and corners of the pie tin.


3) Spoon a generous amount of chicken filling in.
4) Cover with the top crust and seal the edges.


5) Brush with egg yolk wash. Use a toothpick to slightly score lines.
6) Bake in the preheated 400F oven for 25-30 mins or until the crust is golden.










Friday, January 1, 2021

Egg Noodles with Shrimp Roe 手工全蛋蝦籽生麵


This is a continuation of my last post on making homemade noodles. This recipe is a bit different: replace water with whole eggs, and the addition of shrimp roe makes it more flavorable. It can be served fresh or dried for long term storage. Another option or variation is to use whole wheat instead or bread flour for a wholesome goodness.


Ingredients:
300g unbleached bread flour/whole wheat
1/2 tsp salt
3 tbsp shrimp roe
3 eggs, large
3 tsp oil
cornstarch for dusting


1) In a stand mixer bowl, add the ingredients and use the dough hook to knead for 5 minutes. If making by hand, put all the ingredients in a large bowl and hand knead. The dough should be on the dry side.


2) Cover and let the dough rest at RT for 20 minutes.


3) Divide the dough into three or four portions. Use a pasta/noodle machine to roll, from the largest setting to thinner. Dust with cornstarch to prevent sticking.
4) Cut to the desired shape or thickness.


5) Boil a pot of water and put the noodles in. Once it floats to the top, it is done. Remove to a bowl and serve with sesame oil and soy sauce.

Serving suggestion: add scallion and ginger shreds and more shrimp roe on top.

Note:
1) If you prefer a softer noodle, use all purpose flour.
2) Try not to add too much liquid. The wetter the dough, the more difficult it is for the pasta machine to cut and they will stick together.



Thursday, October 15, 2020

It has been an amazing decade: Ten Year Anniversary 十週年紀念

 


"人生有幾多個十年!?" --一句經典的電視戲劇對白,對我個人而言,過去的十年是很精彩的十年,也是很有記念價值的一段歲月。

十年前是這個網誌誕生的日子,它的誕生就像是我的第三個嬰孩(我育有一子一女)出生一樣,我一手一腳把它孕育、養大,記錄了我在烘焙及其他廚藝的成長。由我對攝影、寫食譜、電腦知識等的一個門外漢,一步一步學習,到有過一百萬讀者,雖然現在仍有很多改善空間,但這個網誌令我感到自豪,更感恩上帝百般的恩賜。

我也在這十年學了不少人生寶貴的功課,印象最深刻的便是--[堅持,不放棄]。沒有這信念就沒行到這一步。記得做了超過十多次才成功的馬卡龍,港式拿破崙也反複做了很多試驗才有理想的成品。

人生不就是要這種毅力才能乘風破浪、勇往直前嗎?

2010 十月 第一篇文章





There's a famous line from a classic Hong Kong drama-- "There are only a limited number of decades in a lifetime!" To me, the past ten years is unforgettable. 

This blog is like my third child (I have two adult children). It is ten years old now. The growth of this child is a collection of my learning in culinary skills, especially in the area of baking. From a novice in photography, recipe writing and computer knowledge, I gradually learned and grown. I know I still have a lot to improve on. But it is my proud accomplishment with more than a million page views. I am very thankful to God's gracefulness.

I have also learned some valuable life lessons. One of them is the virtue of 'persistence, not giving up easily.If I gave up after a few failures, I would not have been successful at all in mastering macarons. And finally through much trial and error, I have finally produced a good Napoleon pastry.

I look forward to another rewarding decade!

First post in October 2010



Monday, September 14, 2020

2020 Mid Autumn Festival 中秋快樂


2020--What an unprecedented and unforgettable year! I believe everything happens for a reason. What have you learned new about life? 

Life is helpless? brief? 
Or resilient? Full of hope?

2020--是充滿挑戰及前所未有的一年,我相信事情發生不是偶然。
你今年對生命有些什麼新的體會呢?

人生是無奈?短暫?
還是生生不息?充滿盼望?





Friday, August 14, 2020

Cold Green Bean Noodle with Shredded Chicken in Sesame Sauce 涼泮麻醬雞絲粉皮



In hot summer days, this cold dish is welcomed by my family. With the homemade sesame sauce, it is comparable to restaurant quality!

炎炎夏日,要食得清啖簡單,這味雞絲粉皮便是最佳選擇,配上自混麻醬,一家大細都鐘意。



Tuesday, June 23, 2020

Chinese Sesame Cracker 中式芝麻脆餅



More sesame snacks! This is one of my childhood favorite snacks. It brings back a lot of childhood memories. I tried a few recipes and this one comes closer to what I had as a child.

What is your childhood favorite snack?


Wednesday, June 3, 2020

Black Sesame Classic Sponge Cake 黑芝麻古早味蛋糕




"沒有最好,只有更好" 用來形容這蛋糕真是最貼切。口感鬆軟、細膩,有入口即溶的感覺。成份沒有牛油,只用液體菜油。健康簡單,不用什麼裝飾或餡料,它已是一款很受歡迎的甜品 (特別在台灣、香港等地方)。今次我加入黑芝麻粉,香味濃郁,吃完一件又想吃多件。

If I were to describe this cake in a few words, it would be that it bested the best. But as they say, there is always room for improvement, and I know that in the future I will find a way to make a cake even better than this one. But for now, this cake only uses vegetable oil. Without the use of any butter at all, it is incredibly light and soft and gives you a feeling of melt-in-your-mouth cotton candy. No wonder it is so popular in Taiwan and Hong Kong. The addition of black sesame powder not only makes it more healthy, but it also imparts an irresistible aroma. 


Thursday, May 14, 2020

Chinese Black Sesame Pancake 黑芝麻燒餅

Are you eating more snacks these days because of the pandemic? You are not alone. Snacking is very common when we have more time at home or in front of the TV or computer.
 
This is a healthy snack that every one loves.



Friday, May 1, 2020

Roast Pork Belly with Air Fryer 氣炸鍋燒腩仔


I have tried different recipes and ways to make roast pork but so far this is the most trusted, reproducible and satisfactory recipe. It takes a little planning but very little hands-on time. Using an air fryer produces crispy skin every time and there is less mess to clean up as compared to a regular oven.

Tuesday, April 14, 2020

100% Whole Wheat/Grain Sandwich Bread 全麥/穀麵包




I think most of us know eating whole grain is beneficial to our health. However, making 100% whole wheat/grain bread is really a challenge. The sharp edge of the bran cuts short the gluten and makes the bread dense rather than soft. One way to tackle this is to allow the whole wheat flour to soak enough liquid so the bran is softened.
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