Steam Fish with Fermented Bean Paste 酱蒸马友

Ingredients;

300 g           Any white meat fish ( I use half a threadfin )

6 pcs            Shallots

6 cloves       Garlic

1 inch          Ginger

1 pc             Green chili

2 pcs            Bird chili

1 tbs             Fermented bean paste

1 tbs             Oyster sauce

1 tbs             Soy sauce

1 tbs             Tomato ketchup

1 tsp             Sugar

2 tbs             Chinese cooking wine (optional)

3 tbs             Cooking oil

Method

1.   Wash and clean the fish, strain dry.

2.    Pour over the fish with cooking wine, rub evenly the whole fish.

3.    Cut three thin slices of the ginger and set aside.

4.     Finely chop the shallots, garlic, the remaining ginger,and the chilies and set aside.

5.     In a frying pan, heat up some cooking oil.

6.     Put in all chopped ingredients, use medium fire, fry until fragrant.

7.     Add fermented bean paste, oyster sauce, soy sauce and tomato ketchup, mix well.

8.     Add sugar.

9.     Fry for about 2 more minutes, scoop out the paste and set aside.

10.   In a plate place the slices of ginger under the fish.

11.   Steam the fish in a steamer. (Put in the fish only when the water starts to boil)

12.   After 6 minutes, open the steam, pour the paste over the fish and steam for another 6 minutes.

Oreo Cheesecake

Ingredients:

Biscuit Base:
220 gr Oreo cookies
100 gr Melted unsalted butter

Cheese Filling:
500 gr Cream cheese, softened
110 gr Caster sugar
1 tsp Vanilla extract
10 gr Corn flour
230 ml Whipping cream
3 Eggs, lightly beaten
60 gr Oreo cookies, chopped

Topping
Oreo Cookies for decoration (optional)

Method:

- For Biscuit base : Blend cookies until fine then mixed melted butter and mix thoroughly.
- Press into 9” round pan. Chill in the freezer to let it harden.
- Preheat oven to 150C
- For Filling : Beat cream cheese until smooth, add sugar, vanilla and corn flour, beat until smooth.
- Add whipping cream and blend until mixture thickens. Slowly pour in eggs and mix until just combined.
- Pour half the filling on the biscuit base. Add chopped oreo cookies on the filling. Pour remaining filling on cookies. Decorate few slices of cookies on top of the cake.
- Place pan in hot water bath. Bake for 1 hour or until filling is set but still soft in the centre.
- Turn oven off. Leave cake in oven for 30 minutes with door slightly open. Remove from the water bath and let it cool completely with the pan before refrigerate it.
- Cover cake and refrigerate for at least 6 hours before removing from pan.
- Slice and enjoy

Oat Carnberries Cookies

Ingredients :

300gm butter
75gm icing sugar
5 egg yolks
337gm flour
75gm cornflour
200gm cranberries
250gm cornflakes (crushed)

Method:

1. Soak the cranberries in the hot water for at least 15 minutes. Set aside.

2. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.

3. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. 

4. Drain the cranberries and stir them into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).

5. Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.

6. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

Garlic Rosemary Herb Focaccia

Ingredients

·         480ml  warm water (between 38-43°C)

·         2 teaspoons granulated sugar

·         2 teaspoons instant  dry yeast

·          60ml  extra virgin olive oil

·         1 Tablespoon kosher salt

·         565g-630g all-purpose flour or bread flour 

TOPPING & PAN

·         75ml extra virgin olive oil or more as needed

·         2 garlic cloves, minced

·         3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary

·         sprinkle of coarse salt and freshly ground black pepper

Instructions

1.     Dough : Whisk 240ml  water , 2 tsp sugar, and 2 tsp yeast together in the bow of  your stand mixer fitted with a dough hook or paddle attachment.

2.     Cover and allow to rest for 5 minutes.

3.     Add the remaining water, olive oil, salt, and  130g  flour. Beat on low speed for 20 seconds.

4.     Add  440g more flour. Beat on low speed for 2 minutes.

5.    If the dough is still sticking to the sides of the bowl, add the last 60g  flour.

6.    Turn the dough out onto a lightly floured surface. With lightly floured hands knead the dough for 3 -4 minutes.

7.  Lightly grease a large bowl with a teaspoon of oil. Place the dough in the bowl turning it to coat all sides in the oil. cover the bowl with aluminium foil, Plastic wrap, or clean kitchen towel.   

8.  Allow the dough to rise at room temperature for 2-3 hours or until double in size. 

9.  Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 tablespoon of olive oil.     

10.   Flatten the dough: When the dough is ready, punch it down to release any air bubbles.

11.   Place on the oiled baking pan, then stretch and flatten the dough to fit the      pan. Don’t tear the dough. If it’s shrinking , cover it with a clean towel abd let it rest for 5 - 10 minutes before continuing.

12.     Cover the dough tightly and let it rest in the refrigerator for at least one hour and upto 24 hours) The longer it rests, the better the flavour. (Recommended at least 12 hours)

13.   Remove the dough from the refrigerator and let it at room temperature.  Keep it covered.  It may rise a little during this time, but not much.

14.   Preheat oven to 232°C.  

15.   Toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.

16.   Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and spread it all over the top. Sprinkle with a little coarse salt and freashly ground black pepper.

17.   Bake for 20-23 minutes or until lightly browned on top. If desired, Broil on high for the last minute to really brown the top.

18.   Cut and serve hot.  Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.

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BUTTER RUM/BRANDY CAKE

Ingredients:

The cake

130g finely chopped pecans (I didn't use)

375g all-purpose flour 

2.5 tsp baking powder

1.5  tsp salt

345g unsalted butter, softened to room temperature

100g packed light or dark brown sugar

50g  granulated sugar

zest from 1/2 orange (about 1 Tbsp)

5 large eggs, at room temperature

120g full fat sour cream, at room temperature

2 teaspoons pure vanilla extract

120ml rum/brandy 

 80ml milk, at room temperature

The Rum/Brandy icing

43g unsalted butter

30ml rum/brandy

1/4 teaspoon pure vanilla extract

small pinch of salt (a bit less than 1/8 teaspoon)

120g confectioners’ sugar

Instructions

1.      Preheat the oven to 177°C and grease a 10-inch bundt pan. Spoon pecans evenly into the bundt pan.

2.     Beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about    2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined.   

3.      Pour the dry ingredients . Slowly pour in the rum and milk.   Batter is thick.

4.      Pour/spoon the cake batter evenly over the pecans.

5.      Bake for 55-70 minutes  

6.    Cool for at least 45 minutes to 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. 

Make the glaze: 

1.      Melt the butter with the rum in a small saucepan over medium heat.  Stir in the vanilla extract, salt, and confectioners’ sugar.

2.    Drizzle warm glaze over cake before slicing and serving. Glaze quickly thickens and sets as it cools. If desired, serve with maraschino cherries.