{Baking Challenge} Chicken a la King Vol au Vents for Fiesta Friday #100

Chicken Ala King Vol Au Vents - TNSCC 4

Baking will always be a challenge for me.

Some might look easy for me and some are not.

It was a dream to make perfect bread. I battled with the yeast beast many times and I finally won.

Taking my dream to a higher level, puff pastry dough came into the scene. I love love croissants, especially the ones with almond and chocolate. Whenever I eat them, I always wish that I could make them someday. I thought that I should learn how to make puff pastry dough first, but I was scared not to get it right. I haven’t pulled my big girl pants yet… until FF #100 came.

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Fiesta Friday #100 came more of a challenge to me because I wanted to bring one of my best efforts and one of my best experiences.

My cousin patiently listened to some of the delicious stuffs I wanted to bring and we ended up with vol au vents. Why vol au vents, you ask? This was inspired by one of the challenges in GBBO during the pastry week. (Hi, Elaine! Thanks for telling me about it.)

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After the six turns, here is it now. (I really need to work on the square and rectangle shape, don’t you think?) This will go to the fridge again before cutting/shaping.
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Cut/shaped dough with egg wash, ready to be topped with parchment paper before placing inside the oven

Chicken Ala King Vol Au Vents - TNSCC 1

Chicken Ala King Vol Au Vents - TNSCC 2

Vol au Vents

  • Difficulty: intermediate
  • Print

Ingredients:

  • 1 ¼ cups (177 g) all-purpose flour
  • ½ cup + 2 tbsp (71 g) cake flour
  • 1 tsp salt
  • 150 ml ice cold water
  • 8 oz unsalted butter, very cold, cut into cubes
  • plus extra flour for dusting work surface

Instructions:

Before proceeding, please check if your food processor is able to hold the quantity of the ingredients. I halved mine and the bowl of the food processor I used can hold 1.2 liters. If you will make the full recipe (you can find it from the source or just double the one I have here), then make the dough in two batches and combine them later on.

  1. Fitted with the metal blade, place all-purpose flour, cake flour and salt in the bowl of your food processor and pulse to mix. While pulsing, add the ice cold water and keep pulsing until the dough forms a ball on the blade. The dough will be very soft and it feels like a Play-Doh.
  2. Remove the dough from your food processor and from into a ball. Using a sharp small knife, slash the top of the dough in a tic-tac-toe pattern. The slash will help relax the gluten in the dough. Wrap the dough in a damp towel and keep in the fridge for about 5 minutes.
  3. While the dough is in fridge, get your very cold butter and place between 2 sheets of parchment paper and beat in a rolling pin until it flattens to about 1 inch thick. If the butter becomes soft, chill it first before proceeding.

It’s time now to incorporate the butter:

  1. Take out the dough from the towel and place it on your work surface dusted with all-purpose flour. Using a rolling pin, flatten the dough to a 10 inch square, making sure to lightly flour the dough when needed to avoid sticking.
  2. Place the flattened cold butter in the middle of the dough. Starting from the four corners of the dough where the pointed corners of the butter is, fold the dough to wrap the butter.

It is crucial to make sure that the dough-butter is cold at all times. If you see the butter starts to ooze out for whatever reason, wrap the dough with a cling film and continue when the dough is properly chilled.

Making the Turns:

Since I halved the recipe, I had to adjust with the measurements of the source recipe. Whatever mentioned 12 inches below, make it 24 inches if you are making the full recipe (double the ingredients above).

  1. Gently but firmly press the rolling pin against the top and bottom of the square, making sure that both sides are floured to avoid sticking. Roll the dough to a 12 inch rectangle. (You can see from my photo above that the butter is visible during my first roll. I kept moving until I reached a 12 inch rectangle. Do not worry about the width – you just have to get 12 in rectangle).
  2. Using a pastry brush, brush off the excess flour from the top of the dough. Make an indention dividing the rectangle into three (do not cut, just make an indention). From the top, fold your dough until the indention at the bottom. From the bottom, fold your dough going to the top. Brush off the excess flour. This is your first turn.
  3. Rotate the dough so that the closed fold is to your left. Repeat rolling again to a 12 inch rectangle and repeat the folding process. This is your second turn.
  4. Wrap the dough using a cling film and chill your dough for 30 minutes to 1 hour.
  5. Repeat the rolling and folding process until you finish six turns, making sure to let the dough rest for 30 minutes to 1 hour in between 2 turns. But if anytime the dough will be too soft or butter is oozing out, keep the dough inside the fridge until chilled again.

You can make four turns and do the last two the next day (time of making your vol au vents). Using your fingertips, you can make an indention marking on how many turns you have finished so you will not forget it.

After finishing the 6 turns, make sure to chill the dough first before cutting them.

To cut the dough,

  1. Roll out your dough to ¼ to 1/8 thin on a lightly floured surface.
  2. Using cookie cutters, cut your dough: you will cut full rounds (disc shaped) and rounds with hole in the middle. Place them on a baking sheet with parchment paper.
  3. Take the full round dough and prick using a fork being careful not to prick all the way through the bottom. Now, get the round with hole and brush the bottom with egg wash and carefully ‘glue’ it to the full round dough. Lightly brush the top again with egg wash to brown when baked. Be careful not to drip too much egg wash on the sides with lamination as it will inhibit the rise. Do the same with the others. I used 77 & 78 mm cookie cutters and I got 4 big cases.
  4. When done cutting, place them inside the fridge while you preheat the oven.
  5. Preheat the oven to 350 F.
  6. Get another sheet of parchment paper and place them on top of the cut/shaped dough and bake for 25 minutes.
  7. Remove the parchment paper on top and continue baking for another 15 minutes or until the tops are lightly browned.
  8. Let cool to room temperature if you are using sweet filling or keep warm if using savoury filling.

Source recipe: Vols au Vent by The Daring Kitchen

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Preparing the filling – Chicken a la King

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Chicken a la King

Ingredients:

  • 125g chicken breast, boneless & skinless, cut into small cubes
  • ¼ cup white mushrooms, sliced
  • 30ml heavy cream
  • ¼ cup green peas
  • 2 tbsp red bellpepper, chopped
  • 1 tbsp parsley, chopped finely
  • 2 tbsb butter
  • 125ml chicken broth or 1 beef cube dissolved in 125ml water
  • 1 tbsp all purpose flour
  • Salt & pepper, to taste

Instructions:

  1. In a pan, melt 1 tbsp butter.
  2. Add mushrooms and cook for about 3 minutes.
  3. Add chicken and cook for 3 to 5 minutes.
  4. In another small sauce pan, melt the remaining 1 tbsp butter.
  5. Add flour and stir until the mixture forms.
  6. Add chicken broth. Stir until the butter-flour mixture is dissolved. Let boil and turn off the heat.
  7. Transfer the liquid to the pan where your chicken is cooking.
  8. Add heavy cream, bellpeppers, parsley and green peas. Let boil until the sauce thickens.
  9. Add salt and pepper according to your taste.
  10. Transfer the chicken broth mixture to the pan where the chicken is cooking.
  11. Arrange the vol au vents on a serving plate. Fill with chicken a la king and garnish with parsley.

Source recipe: Chicken a la King by Panlasang Pinoy

Chicken Ala King Vol Au Vents - TNSCC 4
What do you think of this close up?

The vol au vents came out very flaky and delicious. I could just eat them like that or dunk them in chocolate sauce. I also love the chicken a la king filling because the filling was not too runny and it complimented the puff pastry cases. This might take a long time to do, but it’s worth every second. I am definitely working with puff pastry dough again. 😉

I am proud and more than happy to share this with my friends and family here at Fiesta Friday #100 hosted by the amazing Angie with the help of our four lovely co-hosts, Aunt Juju, Ginger, Mollie and Suzanne. I can’t say thank you enough to Angie who has always been so welcoming and who made this amazing weekly party possible.

Looking forward to another year of droolicious foods and amazing friendship!

2016-2

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From Selma’s Table: Nutella Espresso Sticky Buns for Fiesta Friday #100

I am super excited today as we are starting to celebrate the two-week long Fiesta Friday #100! Please do link up your yummy treats as I am so excited to devour them! I am sure the others, too! 😀 Don’t forget to link up to Fiesta Friday #100, Angie and our co-hosts – Aunt Juju, Ginger, Molly and Suzanne.

Angie, I am borrowing your beautiful festive photo! 😀 Thanks! xx

100th-Fiesta-Friday

To all my Fiesta Friday Family, 100 parties? Wow! Cheers to more parties and finding new family!

FF100

I couldn’t contain my excitement that I actually made something especially for FF #100 even before Angie announced the two weeks celebration! Well, I planned ahead when I heard rumors about the two weeks. This girl gotta make sure that she brings something special, you know.

Special in a way that this could make us remember The Sparkling Diva – Selma.

We all know that Selma had inspired all of us in some ways and she had always been an amazing woman. So for this FF #100 celebration, I decided that I wanted to bring something from Selma’s Table as I want something of her to be a part of this celebration… and I know you, too. 🙂

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I’ve scheduled the baking of this recipe a month ago, but somehow, I always ended up missing some ingredients – three times! And let me tell yah – I failed twice! I suspected that I overkneaded the dough (electric mixer + my chubby hands = over kneading).

The first attempt was Thursday night: Since they didn’t turn brown like Selma’s, I let them stay too long inside the oven. The result? Burnt bottom and the baked sticky buns were hard as rocks that if I throw them to you, you’re dead! 😛

The second attempt was Friday morning: I let them stay for additional 10 minutes inside the oven as I was waiting for them to brown, but still didn’t. I took them out, but became tough after 5 hours. Still edible, though. You just have to warm them to soften.

The third and final attempt was Saturday morning: This time, I kneaded the dough only by hands. Still, the sticky buns didn’t brown, but I took them out anyway. I loved the texture this time. I was wondering why mine didn’t brown, but later on, I didn’t care! The most important thing is I made everything right and I’ve made a very delicious sticky buns.

So yeah, that’s three days in a row! It was indeed crazy not having the same look as Selma’s, but at the end of the day, who cares if they brown or not?

Now, let me tell you what to expect of these sticky buns:

The dough contains espresso powder which makes it extraordinary. The smell of the dough alone would make you wanna eat them. But no, you silly, learn to wait!

The filling: chocolate with 90% cocoa, brown sugar-espresso mix and Nutella. I know what you’re thinking – you’d want to lie down over that divine filling and roll yourself.

The sliced sticky buns is topped with toasted and chopped hazelnuts, brown sugar-espresso mix and then baked.

Don't you just love those espresso specks?
Don’t you just love those espresso specks?

Now, you can stop at that point or imagine those warm sticky buns with cream cheese frosting. If you think that you can forget about your imagination, then do not proceed. But if you think that you’d have a nightmare if you don’t follow your tummy’s desire, then go ahead and make your frosting!

Warning: You might eat two or three sticky buns right way… just like what I did! 😀 The sticky buns are insanely delicious. Do you want me to repeat that I ate two immediately and other one after an hour?

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Nutella Espresso Sticky Buns

  • Difficulty: Intermediate
  • Print

Ingredients:

For the dough:

  • 60 g butter, melted
  • 1 large egg, lightly beaten
  • 3 tsp golden caster sugar
  • 2 tsp espresso powder
  • 250 g all-purpose flour
  • 6 g instant yeast
  • 100 ml lukewarm milk
  • 50 ml lukewarm water

For the filling

  • 2 tsp brown sugar
  • 1 tsp espresso powder
  • 1/2 cup Nutella
  • 2 tbsp chocolate (90% cocoa), chopped
  • Hazelnuts, roasted and choppped

For the topping:

  • 3 oz cream cheese, softened
  • 1/3 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions:

For the dough:

  1. In a small heatproof bowl, place your butter and microwave for few seconds just until melted. Allow to cool a little.
  2. Add the lightly beaten egg and mix. Add in sugar and espresso and mix until blended. Set aside.
  3. In another large bowl, combine flour and instant yeast. Mix well and make a well.
  4. Pour in your lukewarm milk and water. Then add the previous mixture (with butter, egg, sugar and espresso powder). Mix using a wooden spoon.
  5. Once all is blended well, take your dough and knead using your clean hands by holding the dough like a ball and pulling the ends of the dough apart, put it back together and pull apart. (This is the technique I am using and it works perfect for me.) Do this until the dough until elastic and not sticky. (You can do this using an electric hand mixer or stand mixer. Knead until smooth and elastic.)
  6. Place the dough in a greased bowl and cover with cling film. Set aside for 1-2 hours or until the dough has doubled in size.

While the dough is resting, make the filling and topping:

  1. Mix sugar and espresso powder. Set aside.
  2. Grease a 10-inch round baking pan and set aside.
  3. Make the topping: In a bowl, place softened butter and beat until fluffy and pale in color (about 3 minutes). Add in softened cream cheese, vanilla, powdered sugar and salt. Beat again until well combined. Set aside until ready to use. You can keep it in the fridge  or at room temperature. The frosting will lightly melt when its spread on warm bread.

When the dough has doubled in size,

  1. Lightly flour your work surface.
  2. Remove the dough from the bowl and place in on the floured work surface. Shape your dough in a rectangle and slowly roll it out (using a rolling pin) to measure 12 x 16 inches.
  3. Spread the Nutella over the dough, making sure to leave a 1/2 inch border around the edges. (If your Nutella is not spreadable enough, you can warm it up in the microwave. Another trick to warm it up and to get a bowl little larger than Nutella. Pour in hot water to the bowl and place the Nutella jar on it, making sure that the hot water doesn’t reach the lid of the Nutella jar. Take the jar out from the hot water and it’s ready to be spread.)
  4. Sprinkle 2/3 of the sugar-espresso mixture, then the chopped chocolate.
  5. From the long side of the dough, start rolling as tightly as you can.
  6. Cut into 2 inches each. (I cut very small part of the ends and I got 8 rolls.)
  7. Arrange in the greased baking pan and cover with cling film. Set aside again to double in size.
  8. Preheat oven to 375 F.
  9. Sprinkle the top of your rolls with the remaining sugar-espresso mix and chopped hazelnuts.
  10. Bake for 15-20 minutes.
  11. Spread the baked sticky buns with the cream cheese frosting and top again with hazelnuts.

Source recipe: Nutella Espresso Sticky Buns by Selma @ Selma’s Table

And oh, this is how it looks from the inside:

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I hope you try them and let me know what you think. 🙂 But I promise you that this will be one of your favorites!

Have a blessed and full of smiles holidays! 😀 😀 😀

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{Versions & Verdicts} Liz’s Meatballs in Nutty Coconut Curry Sauce

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Shallow fried meatballs, then simmered until cooked with nutty coconut curry sauce – a very tasty dish that goes well with white rice! 

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I know that you experience that feeling that there are recipes that will never leave your mind… even when you are about to sleep. 😀

This recipe is just one of those many recipes floating in my brain and I must say that it’s been there long time ago.

I think the reason of not making this sooner is… the time I saved this recipe, I was just beginning to explore some ingredients and afraid to use them at the same time.

I’ve lost contact with Liz for some time, but when I saw her name on the WordPress reader again, I immediately remembered this recipe I’ve been dying to try.

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I was supposed to make homemade Thai red curry paste, but time did not permit me to. If only I could tell my boss – ‘Sir, can I take one day off because I want to make authentic homemade Thai red curry paste?‘…but I don’t want him to kick me out. So I didn’t. Instead, I got one from the local grocery store and finally made this dish.

Thai red curry paste is a fiery paste that is essential in Thai cooking. The said paste consists of red chilies, coriander roots, lemongrass, galangal, kaffir lime peel, cumin and coriander powder. There are variations that use shrimp paste as well. The paste is achieved by grinding the ingredients using mortar and pestle. Using a food processor is also okay, but the labor of love in grinding them by the traditional way will give you the best results. Ahhh – this makes me want to make my own, seriously. Maybe one day! 😉

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Going back to the recipe…

The meatballs are lightly browned in a little oil, then dunked into the creamy, delicious sauce which consists of Thai red curry paste, curry powder, peanut butter and coconut milk. And take note – I used freshly squeezed coconut milk from freshly grated coconut milk. I am not a big fan of canned coconut milk. When it comes to coconut milk, I prefer it fresh most of the times, depending on the recipe.

The dish came out really good – so tasty and so full of amazing flavors! Of course, I served it on top of hot jasmine rice. Oh so yummy! 😀 I added another tablespoon of peanut butter and it gave me a thicker sauce, which I really loved. I love peanut butter based sauces, so that would explain why. 😉

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Meatballs in Nutty Coconut Curry Sauce

  • Servings: 4-5
  • Difficulty: easy
  • Print

Ingredients:

For the meatballs:

  • 500g ground beef
  • 3 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp pepper, or to taste
  • 1/2 tsp salt, or to taste
  • 1 tbsp cooking oil

For the sauce:

  • 1 tbsp cooking oil
  • 1/2 cup onion, chopped
  • 3 tbsp Thai red curry paste
  • 2 tsp curry powder
  • 4 tbsp peanut butter
  • 1 1/2 cup coconut milk
  • 1 beef cube dissolved in 1/2 cup warm water
  • Salt and pepper, to taste
  • Coriander, for garnish

Instructions:

  1. In a bowl, combine ingredients for the meatballs except the cooking oil and mix using your clean hands. Shape into small balls.
  2. In a skillet with medium-high heat, add cooking oil. Fry meatballs until brown. Place them over stack of kitchen towels. Set aside. (I browned the top and bottom sides only and it worked just fine. Make sure not too let them stay in the skillet for a long time or else you’ll get tough meatballs.)

Meanwhile, make the sauce –

  1. In a large cooking pan with medium heat, add cooking oil. When hot, add in chopped onions and cook for about 3-5 minutes.
  2. Add in Thai red curry paste and curry powder. Mix thoroughly until fragrant.
  3. Add in peanut butter and water. Mix until peanut butter is dissolved, then add coconut milk. Reduce the heat to low and simmer for 5 minutes.
  4. Add the meatballs to the sauce and stir carefully to coat. Cover and simmer for another 15 minutes, making sure to stir from time to time to avoid from sticking.
  5. Add salt and peper according to your taste.
  6. Add in chopped coriander leaves.
  7. Serve with white rice.

Source recipe: Meatballs in Nutty Coconut Curry by My Favourite Pastime

Wishing you a day full of smiles! 😀 😀 😀

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I hope my friends at Fiesta Friday #99 will love this delicious dish. I hope Angie and the co-hosts, Caroline and our first time co-host, Linda, will love this, too. 😀 Click the Fiesta Friday #99 link above to join the party. 😉
And before I go, care for a close-up? 😀
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Meet ‘New’ Bloggers #45

So, weekend just flew away in just a snap! Oh how I wish weekends are longer than weekdays! What do you say about that? That means more baking, cooking, photo shoot and enjoying the fruit of your labor. Agree? I know you do. 😀

…but the last weekend was not good to me! Well, I think it was in some point. I was supposed to make salted caramel syrup, but I forgot to get myself some whipping cream. So I told myself to forget about it and make the other one instead. I was about to stick the printed recipe near my workplace, but I found out that I ran out of flour! Booooo! I was not used to it so I never thought of getting flour when at the grocery store. Sigh! But I did make something and they are no-bake bars! Oh yeah! This girl gotta do something about weekends! 😛

Anyway, enough of the weekends and please say hello to these lovely people!

Love the Little Bakery

Hannah started the blog to share her love for sweet things. Baking is one of her passions, particularly in cake decorating.

It may not come as a surprise to you, but I am also a lover of anything sweet, give me a churro dipped in cinnamon sugar and a chocolate dip any day! (Or every day!) And yes, unfortunately, I am that girl that takes pictures of her food before consuming it.

And did I say she loves cake decorating? Check these Stiletto Cupcakes. Oh such pretty, pretty cupcakes!

Cooking at Sabrina’s

Sabrina considers her grandmother as her first teacher. She grew up being an assistant in the kitchen and grew up with healthy eating.

While working as a dietitian, I created new recipes for the hospital’s cafeteria and performed cooking demos for our health and wellness program, which I’m still involved with today. My cooking demos helped inspire me to share my recipes with a wider audience, hence the creation of cookingatsabrinas.com! Some of my recipes might not seem so dietitian-friendly, but I believe moderation is key. Food should be fresh and delicious above anything else.

Her latest post as of this moment, Honey-Ginger Glazed Carrots with Brown Butter, just makes me want to leave my workplace and make it now! Ugh! My mouth is watering! 😀

Spatula in My Pocket

We all have something we consider our favorite kitchen tools. Noor considers spatula as her magical kitchen tool. (If you may ask, ice cream scoop is mine for my even muffins and cupcakes.) Noor think that the ‘real’ interest in the kitchen kicked in when she was in 10th grade:

But the real love, I think, really kicked in after 10th grade, when we were given of about five months’ worth of holidays. That’s when I started watching this cooking show, Masala Mornings, every morning at 11. I’d sit on the sofa, notebook and pen perched on my lap, ready for the show to begin. The first notebook started getting filled up with recipes. Then another. Then another.

So… you know me – I have every love for brownies. So I would never turn down these bars of Dulce De Leche Brownies! 😀

Smidgen of Savory

Katya prefers healthy choices when it comes to food. But she also believes in sweet confection in moderation.

Oh, and I love food—especially healthy food, fresh produce, and the occasional sugary confection (I do my best to ignore the cravings, but sometimes a girl just needs some melty chocolate with a heaping scoop of peanut butter!).

And Chocolate Cups with Chickpea Cookie Dough? Wow! So interesting and they look delish, too!

Feed the Baker

I’m the type of person who’s always thinking about what they’re going to eat next. Even if I’m already stuffing my face full of tacos, I’m thinking about how great a hot fudge brownie would be. I’m always hungry and (almost) always baking.

Ha! We have something in common here. 😀 And as a macaron-obsessed, Feed the Baker made these such cute Fruity Pebble Macaron.

Wishing you a day full of smiles! 😀 😀 😀

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Pineapple Fried Rice

I don’t take breakfast lightly.

The truth is – breakfast is my favorite meal of the day. So I eat like a queen.

The truth is – I eat like a queen even for lunch and dinner.

To sum that up, I don’t take meals lightly. 😛

Breakfast means fried rice and sunny side up. But this time, no sunny side up!

You think no eggs this time? Nope! I have them in the fried rice, of course! 😀

This recipe is inspired by the pineapple fried rice I have eaten in Macau. I loved that a lot and I missed how delicious it was. It was simple, but I love how the pineapple shines. This pineapple fried rice is so tasty and flavorful from the coconut milk and pineapple. You can serve this with deep fried fish fillet with honey-mustard sauce (oh yum!) or this can be eaten alone.

Pineapple Fried Rice - TNSCC

Pineapple Fried Rice

Ingredients:

  • 2 scrambled eggs
  • 1 cup jasmine rice
  • 1 cup coconut milk, preferably fresh*
  • ¼ cup pineapple juice, canned or fresh**
  • ¼ cup water
  • 5 tbsp cooking oil
  • ¼ cup red bell pepper, chopped
  • Small onion, chopped
  • 4 cloves garlic, crushed
  • Few shrimps, shelled and deveined, heads removed
  • 2 cups pineapples, cubed (fresh or canned)
  • 1 tsp soy sauce
  • Spring onion, sliced
  • Optional ingredients for pineapples: butter and brown sugar

Instructions:

  1. Using a rice cooker, cook the jasmine rice along with its required liquid. Instructions on the packaging of the rice are given, so the amount of liquid may vary. If you don’t have rice cooker, you can cook the jasmine rice in a saucepan or thick pot. Bring to a boil. Lower the heat, cover and simmer until cooked. This may take about 20-minutes. Let cool down before proceeding to the fried rice.
  2. Optional: Before cutting the pineapples into cubes, you can fry them for a super delicious taste – (a) slice pineapples and dip in brown sugar; (b) get a frying pan; (c) add butter when it slightly hot; (d) fry both sides of pineapples until edges turn brown. Let cool down a bit and cut into cubes. If you don’t want to do this step, it’s your loss! 😛 Just kidding – you can just immediately cut your pineapples into cubes and set aside.
  3. In a large skillet/wok with medium heat, add small amount of oil and make the scrambled eggs. Break the scrambled eggs apart so you will have smaller (bigger) pieces. Transfer to a plate and set aside for later.
  4. In the same skillet/wok, add about 1 tbsp of oil. Add onions and garlic and cook until soft. Add in red bell peppers and shrimps. Cook until shrimps turn orange in color. Transfer to the plate of scrambled eggs.
  5. Again, on the same pan, add about 2 tbsp of oil. Add in the cooled jasmine rice, stirring them to keep them apart. Keep stirring until light golden brown. This may take about 5 minutes.
  6. Add soy sauce and the cubed pineapples. Mix.
  7. Add the plate of eggs and veggies. Add in sliced spring onions.
  8. Serve and enjoy!

Notes:

* I prefer fresh coconut milk to avoid the overpowering taste of the coconut. But if you prefer the one in can which is hassle-free, choose the light one. If you cannot fine light canned coconut milk, you might want to cut down the amount and adjust the rest of the liquids.

** If using fresh, make sure you know how to choose the sweet ones. I don’t… so unlucky me! But you can use the technique in step #2 to make your pineapples sweeter.

This can be served alone, or with deep fried fish fillet. Or whatever you think pairs well with this delicious fried rice.

Source recipe: Pineapple Cashew Fried Rice by How Sweet Eats

You think the ‘pineapple boats’ are beautiful, eh? Thanks to my cousin who did the carving for me! 😀

So, what do you think of this dish? Let me know and write them on the comment box below. As always, thank you for being with me today!

Wishing you a day full of smiles! 😀 😀 😀

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I hope my friends at Fiesta Friday #98 will love this Pineapple Fried Rice. I hope Angie and the co-hosts, Sadhna and Natalie, will love this, too. 😀 Click the Fiesta Friday #98 link above to join the party. 😉
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In My Kitchen – December 2015

I am glad to take part in In My Kitchen series hosted by Celia @ Fig Jam and Lime Cordial which took place over five years ago. Really an accomplishment, I must say. Sad to know that this month will the final month where Celia is hosting the series. Starting January 2016, it will be hosted by Maureen @ Orgasmic Chef.

My life was unorganized the past few months, thus, missing to IMK posts. But I am glad that I am back in the circle now.. and I am hoping that it will continue like that. 🙂

In my kitchen…

…are these cute little tins of different kinds of teas. Some are gifts and some I bought for me when we were in Hong Kong. I saw these from the airport and I just couldn’t resist. We were on a package tour, so I was not able to roam around and enjoy more teas… so… I thought it was right to take these.

IMK - Dec 2015 6

In my kitchen…

…is another tin of black tea – a gift from a lovely friend. She knows me very well. 😀

IMK - Dec 2015 5

In my kitchen…

…is this ceramic dish – also a gift from a generous friend. She gave this together with a salad, but the salad dived into my tummy… so it didn’t reach the next day to do the photo shoot. 😀 IMK - Dec 2015 2

In my kitchen…

…are these sort of cereal bowls (?). I really love the design of these bowls. If only I could manage to carry all of the cups and plates with this design, I should have taken them all. 😀

IMK - Dec 2015 3

In my kitchen…

…are these cups and saucers. I loved the ‘style’ of the saucer and I’ve been eyeing on these for months. I promised myself not to stuff the cupboard with everything, so I only took these.

IMK - Dec 2015 4

In my kitchen…

…are these pretty measuring cups – gift from a wonderful friend. 🙂 I must say that these are my new favorite measuring cups.

IMK - Dec 2015 1

I used them already and so excited to make the post, but I got a major meltdown of the frosting that the photo did not look so appealing. So I will have to bake another batch soon. Oh well, that’s good news, I guess – I get to eat them again! Oh my, they were delicious. Will share them soon! 😀

IMK - Dec 2015 7

And did you say you saw a Nutella spoon?

In my kitchen…

…is this beautiful Nutella spoon – another gift from a wonderful friend. She also knows me very well. Good timing, I had a big jar of Nutella. 😀

IMK Dec 2015 10

I am also sharing these lovely foods in my kitchen which were inspired by my travel to Hong Kong and Macau.

The Char Siu Chicken (Chinese BBQ) which pairs very nice with Chili Garlic Oil.

I made Char Siu Chicken in the first place to fill these Asado Buns. Oh, they were so delicious – with all those tasty chicken BBQ filling and sweet buns.

Asado Buns - The Not So Creative Cook 3

‘Boats’ of pineapple fried rice. They are so tasty and delicious. Don’t tell me I am creative in doing the pineapple cuts because I didn’t do that. My cousin did. 😀

Pineapple Fried Rice - TNSCC

Not but not the least –

I was invited by a lovely friend to their home and offered to teach me on how to do Brioche. She showed me everything and I did half of the work. Bonus – she let me took the Brioche with me. 😀

IMK dec 2015 11

I am so glad to have you in my little kitchen today. You can still show us yours until 10th of December and be sure to link it up to Celia. 🙂

Wishing you a day full of smiles! 😀 😀 😀

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Asado Buns

Sweet buns filled with meaty, sweet, tasty filling. 

Asado Buns - The Not So Creative Cook 2

This is the reason why I made Char Siu Chicken in the first place.

Asado Buns are sweet buns with meaty, sweet and tasty filling. Asado is another term for barbecue in some countries. It is said that Asado Buns originated from China, thus, having Char Siu filling. Some fillings are red in color, most especially at the restaurants because red food coloring or beet juice is used.

Asado Buns - The Not So Creative Cook

You will notice in the recipe that I used the Char Siu Chicken I made, but you could completely used shredded cooked chicken or rotisserie chicken.

Asado Buns

  • Servings: 12 Asado Buns
  • Print

Ingredients:

For the buns:

  • 3 1/2 cup all-purpose flour (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 egg yolk

Instructions:

For the buns:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands.
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

While your dough resting, prepare your filling:

Asado buns filling:

Ingredients:

  • 3 cups char siu chicken, diced*
  • 1 1/4 cup water
  • 2 1/2 tbsp rice vinegar
  • 5 tbsp brown sugar
  • 1 1/2 tbsp sesame oil
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp corn flour dissolved in 2 tbsp water

Instructions:

  1. In a pan, add diced char siu chicken and water. Bring to a boil.
  2. Add rice vinegar, sesame oil, oyster sauce and brown sugar. Simmer for 3 minutes.
  3. Add corn flour and water mixture. Cook until thick (about 1 to 2 minutes). (The filling should not be too runny or thick.)
  4. Set aside until ready to use.

When the dough is ready,

  1. Prepare couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Divide the dough with each measuring 50 grams. Flatten each and fill the a heaping tablespoon of char sit filling. Seal the edges. Place on the baking sheet, loosely covered. Let them rise again until doubled in size.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.

Note:

* Cooked shredded chicken or shredded rotisserie chicken can be used instead of Char Siu Chicken. Or even your left over chicken barbecue.

Source Recipe: Asado Buns by Adora’s Box

Asado Buns - The Not So Creative Cook 3

This is my first time to make filled-buns and I must say that I am very much proud of myself. 😀 These are so good and I am sure that I will be making this all over again.

I hope you try this and let me know what you think. Have a wonderful weekend!

Wishing you a day full of smiles! 😀 😀 😀

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