Thursday, June 30, 2016

Spicy chicken teriyaki rice

I've been decluttering the freezer lately to make way for a batch or two of homemade ice cream . Even though it's been raining on and off recently , the temperature is still rising and a stash of frozen desserts are a must .

So I found 3 pieces of boneless chicken legs under the rubble heh ! and decided to make another go at making teriyaki sauce .

Teriyaki is a cooking technique used in Japanese cuisine in which food is grilled and basted with a glaze of mirin , soy sauce and sugar ( Wiki  ) . Nowadays , in some households , the fish or meat is mostly panfried rather than grilled . Panfrying is more convenient as most people don't have a charcoal grill at home .

This dish easy and simple dish to make with only few ingredients . I've tried several online recipes before but I think I found the one that I'll cook over and over again . 

Whenever I have the urge to make chicken teriyaki , I usually paired it with sliced carrots and green beans , as you can see from the photo ,  the same way they served at Yoshinoya lol Taste wise , this homemade one taste way better than what you can have in some resto here . 

Simple meal that you can make in a flash with a big flavour payoff !

Recipe adapted from washoku guide

Serves 1 greedy person 

275 grams boneless ( skin on ) whole chicken legs 
1/2 teaspoon cooking salt 
2 tablespoons cooking sake 
2 tablespoons mirin 
2 tablespoon soy sauce 
1 tablespoon raw sugar 
1 teaspoon chilli flakes 

big bowl of cooked rice 

Toppings : optional 

sliced green beans 
slicd carrots
roasted sesame seeds
roasted nori 
soft-boiled egg(s)

* Rinse and pat dry chicken thoroughly . Season with salt , if using frozen chicken , let sit for at least 30 minutes before using . 

* Boil sliced green beans and carrots for 3 minutes , drain and rinse until cool , drain again . 

* Combine together sake , mirin , soy sauce , sugar and chilli flakes , set aside . 

* In a nonstick pan , over medium heat , add 1/2 teaspoon oil . When oil is hot , add chicken , skin side down first , fry for 6 minutes on each sides , depending on the thickness of the meat , or until golden brown . Wipe off any oil / liquid that comes out while frying . 

* Add in the teriyaki sauce , let boil , cover the pan and simmer over low heat . Cook for 2 minutes , flipping the chicken after , then cook for another 2 minutes . After the last minute of cooking , add in the veggies and stir until heat through . Transfer chicken and vegetables on the plate . Turn heat to high and let teriyaki sauce thicken further , about few seconds . 

* Slice chicken and place into a bowl with rice , add in the sliced veggies , spoon over some teriyaki sauce . Garnish with sliced egg , sesame seeds and sliced nori . Enjoy ! 

Saturday, June 25, 2016

Triple matcha mousse cake

Matcha overload ?! Bah , humbug !

I was planning to make mousse cake next week but my leftover double cream had another idea . With temperature steadily rising , it just a matter of time before it'll turn sour again . The price of cream here is not that much but with all those baking ingredients or paraphernalia that I usually buy together with the cream , yeah , yeah , you can find the cheapest price of cream along Shanghai Street ......

Making mousse cake is pretty easy , you need a base , either a sponge cake or any store-bought biscuits , the mousse itself , which is made of whipped cream , milk , sugar , meringue or sabayon and gelatin . Fresh fruits or jelly are two popular toppings but who can resist matcha-infused white chocolate ganache ? My ganache is supposed to drip but I can't get the right texture or the right white chocolate to cream ratio when I tried it on my first batch last week . This time , I just whipped the leftover and piped it on top of the cakes .

When I made it a week before ,  I used Italian meringue as stated in the recipe , this time though I tried sabayon . Sabayon or light custard is a mixture of egg yolks , milk and sugar that has been whipped until it thickens over hot water , a dessert on its own , if liqueur is used ( ? ) and also a safer way to add egg yolk(s) to no-bake desserts .

Note that the ganache topping will firm up if you chill the cakes in the fridge and it'll be a bit hard to scoop it with a spoon . It's better if you add / pipe it on top of the cakes just before serving .

You can use any mould you have on hand or you can just use some drinking glass(es) instead . I prepared several moulds when I first made it but only used 4 . For the sponge cake base ,  I only used about half of the biscuit sponge and there's enough left for another 4 pieces or 5 . If you want to use it all , double the amount of the matcha mousse recipe .

If you want to photograph these cakes , especially if it's 33ºC , try to finish it within 5 minutes . Mine took exactly 24 minutes and even though I turned the aircon at full blast , 3 out of the 4 mousse cakes wilted , see 2nd photo , left side , good thing it's out of focus lol 

Matcha or green tea powder ? Whatever you have on hand .

Special biscuit sponge cake , recipe adapted from Okashi

40 grams pastry flour ( I used cake flour )
20 grams cornstarch / cornflour
6 grams matcha powder ( my own addition ) 
30 grams unsalted butter , at room temperature
90 grams egg whites
80 grams caster sugar
80 grams egg yolks 

* Preheat oven to 200ºC . Line an 11 x 11-inch cake pan with parchment paper .

* Sift together  the 2 flours and matcha twice . Place butter in a small bowl and melt over a pan of barely simmering water .

* In a clean bowl , whip egg whites until frothy and add in sugar in 3 additions . Whip whites until stiff peaks form and glossy , add in the yolks and beat until combine . Sift in the flours-matcha mixture into the egg mixture , fold using a spatula or a balloon whisk . Pour in the melted butter and mix well  .

* Pour batter into the prepared pan , use a scraper to spread evenly . Bake for 10 - 13 minutes .

* Once cake is done , remove cake from the pan and let cool on a wire rack for 10 minutes . Cover  cake with a plastic wrap or place in a food-grade plastic bag to prevent sponge from drying out .

* Cut out 4 pieces of sponge cake using a 2- 3/4-x 2-inch mould or any mould you have on hand .

Matcha mousse :

Recipe is enough for four 2 3/4 x 2-inch mould with 1/2-inch thick sponge cake base  

6 grams gelatin powder ( I used 7 grams ) 
22 grams caster sugar
7 grams matcha powder
100 grams skimmed milk ( UHT whole milk ) 
20 grams Italian meringue** ( I used sabayon*** )
185 grams whipping cream , whipped

**Italian meringue :

10 grams caster sugar
4 grams water
15 grams egg whites

* Boil sugar and water together . Beat whites at high speed until fluffy and foamy . Add boiling sugar syrup and beat until firm and glossy .

***Sabayon :

1 egg yolk
10 grams milk
10 grams caster sugar

* Combine yolk , milk and sugar in a heat-proof bowl , place bowl over hot water . Beat until foamy and thick .

To make matcha mousse : 

* Mix together the gelatin , sugar , matcha and milk in a small bowl , dissolved mixture over a pan of hot water .

* Combine whipped cream and meringue ( or sabayon ) together , add in the matcha-gelatin mixture and mix well to combine .

* Pour mixture into the prepared moulds , smoothing the top of each . Chill in the fridge for at least 4 hours or overnight .

* Use a hairdryer  to detach mousse cake from mould and gently transfer each cake to a serving plate . Chill for another 30 minutes before adding in desired toppings .

Matcha white chocolate ganache : 

45 grams whipping cream
6 grams matcha powder
150 grams white chocolate chips , finely chopped

* Place cream into a small saucepan , add in the matcha and whisk until it dissolves  . Heat mixture over low heat , when it comes into a simmer , turn off heat and add in the white chocolate . Stir until chocolate is melted , transfer into a bowl , let cool at room temperature . Make this a day ahead .