Today I make Doraemon’s favourite snack, the Dorayaki.
The Recipe and how to was from the great lady chef from Cookingwithdog http://www.youtube.com/watch?feature=player_detailpage&v=11rMEA0_L8
Unlike the lady chef, I do not have patience to make the Red Bean paste so I substitute with whatever ingredients that I have in my fridge chocolate and peanut butter jam as well as grated cheese.
Below please find the copy paste of the recipe from Cookingwithdog.
Ingredients for Dorayaki (Sweet Red Bean Paste Pancakes) – (6 pieces)
80g Johakuto White Sugar or Raw Sugar (2.82 oz)
1 tbsp Honey
1/2 tsp Baking Soda
50ml Water (1.69 fl. oz)
130g Cake Flour (4.59 oz)
1~3 tsp Water to adjust the thickness of the batter
100g Premade Anko (Red Bean Paste) for whipped cream anko (0.220 lb)
150g Premade Anko for regular Dorayaki (0.331lb)
** Please watch our “How to Make Zenzai & Anko” video. http://www.youtube.com/watch?v=6Iy-0ncwzlA
50ml Whipping Cream chilled in a fridge (1.69 fl. oz)
1/2 tbsp Sugar
** When baking pancakes, set the griddle at about 340 degrees °F (170°C). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
A friend of mine complained about my Bento being cute and girlie and she can’t copy the idea for her son.
So today I decided to accommodate her and create non girlie Bento, the villain aka gangster Bento. An advance disclaimer that I did not encourage children to be violent or bullier. The original idea was to create something with angry eyes to represent “I hate Monday” however I can’t resist to add a scar on the face which eventually turn it into a gangster.
Happy Monday !!!
Bento # 58 – Villain/Gangster pancake Bento
What’s in the box :
- 1 chocolate hotcake – decorated with cheese and Nori
- 1 Jambu air (English name : Rose Apple/ Champoo)
- 1 butter corn (cut into 2 smaller pieces)
- few cherry tomatoes
If you wonder what is the gangster pancake man holding in his hand, it was a bat.
I try make the villain in fighting mode and I use the rose apple for the bat, but seems that it wasn’t long and thick enough… LOL…
Been reading about the hotcake from Japanese manga and I found that those hotcake drawing always looks thicker than the usual pancake. So when I stumble upon Morinaga instant hotcake flour I was so excited to try. The hotcake flour cost about Rp 38,000 / box (approx USD $ 4).
A box contain 2 sachets and the recipe for each sachet is to add 1 egg + 100 cc milk to make the batter that serves about 6 medium size hotcake or 4 large size hotcake. And as you can see from the image in the box, those hotcake look so fluffy and soft despite its thickness.
I made my first batch yesterday ,resulted to Rilakkuma Bento but in yesterday attempt I kind of accidentally pour more than 100 cc milk (it was probably about 120-130 cc), which made my batter looks alright but I did not able to get the thickness that I desired.
So today I really make sure it was 100 cc and today I use chocolate milk instead of the standard skim milk and below was the result. Thick , warm and yummy chocolate hotcake with chocolate sauce.
Creamy Pesto and sausage fettuccine
Went for Sunday brunch with fellow girl friends and one of us order the pesto pasta, however the waiter came back and inform that pesto sauce was not available yet, took time to blend the basil and they can’t make it yet since kitchen was very busy and we were ask to order other pasta instead.
Personally I think it was not too good for them for not putting an effort to try to meet customer demand, especially it was a rather hi-end and reputable restaurant manged by a company which own many hi-end restaurant and clubs.
Well…since can’t have pesto pasta for lunch, then I decided to cook something pesto related for dinner and of course as usual I used the bottled pesto sauce and whatever ingredients that I stock in the fridge which resulted to Creamy pesto and sausage fettuccine.
- 2 table spoon bottle pesto sauce
- 3-4 table spoon cooking cream
- a portion of fettuccine – boil with salted water until al dente
- 3 cocktail sausage
- olive oil
- Mix pesto sauce with cooking cream and set aside.
- Cut sausages into slices and toss them with olive oil on cooking pan over hi heat.
- Add the cooked fettuccine into pan and add the mixed pesto and cream, stir until all fettuccine coated with sauce.
- Add pepper to taste.
I know many of you grow your own herbal or green garden at home and basil is one among so many, just wonder whether you make your own pesto sauce? How long does it take you to make it?
In many cooking channel show, it seems to be quite easy for professional chef to make own pesto sauce so I just wonder why the restaurant chef did not able to prepare it in short time.
Anyway this is just out of curiosity… since I never made any then I dare not comment that the resto chef was not pro/skilled enough, but really… I am very curious because if it is me (though I am not a chef) yet I think I will put the extra effort instead of turning down request. How about you?
It’s been a while since my last post.
I was moving to a new place and had not yet organized the new kitchen.
But finally… it was done, so now Rabbit is back to cook…
And I don’t always cook or eat healthily, matter of fact I always love to eat something unhealthy yet yummy… hence my all time favorite ..the crispy fried chicken skin.
- 250 gr of chicken skin -> rinsed and dried
- 1/4 cup corn flour
- 1 tea spoon salt
- 1 tea spoon pepper
- Drizzle the dried chicken skin with salt and pepper, mix well and then tossed them into corn flour, mix well.
- Deep fry until golden brown and look crispy , set aside on kitchen towel to drain excess oil and attack them while still hot.
Note : I love to dip or drizzle my crispy chicken skin with a little Worcestershire sauce (cook over low heat until simmer : 1 table spoon Worcestershire + 2 table spoon water + 1 table spoon sweet soy sauce or honey + 1 table spoon butter)
Yam and sweet potato dessert
Late posting of this yam sweet dessert which cooked by mum on the weekend.
This Yam/Taro dessert said to be the origin dish of Teochew tribe and it is known in South East Asia by different name. In Indonesia we call it Bubur Talas (Bubur = porridge , Talas = Yam), and I know some friends in Spore and Msia will call it as Bubur Cha Cha.
This sweet porridge dessert can be served both warm or cold and there are many variation to the recipe but the main ingredients are Yam/Taro.
Mum’s recipe :
- 1 big size purple Yam/ Taro -> cut into cubes
- 2-3 medium size orange color sweet potatoes -> cut into cubes
- 2-3 pisang kepok -> steamed and cut into slices
- 1 can of sweet corn -> drain the water
- 8 cup of coconut milk (mix the shredded coconut with 3 cup of water and squeeze to get 5 cups of coconut milk)
6 Tablespoons granulated sugar (to taste)
- few pandan leaves
- Steam the Yam and sweet potatoes until tender, set aside for cooling.
- In a medium / big pot, combine coconut milk with pandan leaves and sugar and cook under low heat until it boil, occasionally keep stirring the coconut milk to ensure the sugar did burn at the bottom and to ensure the consistency of the coconut mixture.
- Once the mixture start to boil, reduce the heat and remove the pandan leaves.
- Add in the steamed ingredients into the coconut milk and stir for about 5 minutes until the coconut milk boil again.
- Remove from heat