Sunday, January 18, 2015

Pandan Coconut roll with coconut cream filling by Angela Seah Thulin

My son requested for this roll again. Easy and yummy! If you like coconut and pandan taste then this is something for you. The fragrance of pandan and coconut - they are good combination! You ought to try this soft texture roll.

Link - 

Ingredients -
5 pandan leaves
Some water
*Blend the above to achieve 40ml pandan juice

Part (B) - filling
200ml of heavy cream
2 tbsp of granulated sugar
42g coconut cream powder
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), then fold the powder in and chill in fridge.

Part (C)
4 egg yolks
2.5 tbsp sugar
40ml coconut milk
40ml pandan juice
50ml vegetable oil
1 tsp vanilla essence
70g cake flour, sieve

Part (D)
4 egg white
2.5 tbsp sugar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first to achieve pandan coconut milk
2. Then do Part B
2. Part (C) - Whisk the egg yolks n sugar till little frothy.  Then add pandan juice, coconut milk, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour in and whisk till well-mix.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be like this for few mins or chill in fridge for a while just to let it cool faster.
7. Release the roll, spread the chill filling on it and roll the same way again. Back into the fridge again to chill before you cut.


Vege Pot Pie by Angela Seah Thulin

Most, if not all people have heard of chicken pot pie, an easy to make but delicious & sturdy meal for the whole family. Now, my son and husband are not too fond of some of the ingredients such as green peas, so I decided to make a slightly different pot pie. It turned out to be a vege-only pot pie with a few of their favorite ingredients - carrot, potato, mushroom and scallions! The soup is rich with a milky quality to it. Quite a filling meal, it was our lunch!

Link -

Vege Pot Pie (for 2 servings)

Ingredients -
70g mushrooms, diced
70g carrots, diced
300g potatoes, diced
25g butter
3 tbsp plain flour (35g) ...
Some scallions, diced 

Few dashes of dried thyme
450ml chicken stock (i use 1 knorr cube)

80ml heavy Cream
1 sheet of store-bought puff pasty

Steps -
1. In a pot over medium heat, add the olive oil, add the mushroom and cook for a minute.
2. Then add carrots and potatoes and season it with salt and pepper. Cook for 5 - 8 minutes, that the potatoes start to be soft. Keep stirring.
3. Add butter in and stir, once it melts, add the flour in and stir around for a minute to cook down the raw flour taste.
4. Pour the chicken stock in and dashes of dried thyme. Let it come to a boil. Then turn the heat to med-low and let it cook for 10-15 minutes or until potatoes have slightly soften.
*Preheat your oven to 200degree celsius now (according to the puff pastry instructions)
5. Add the heavy cream in and scallions (salt and pepper to taste) let it cook for another 5-10 minutes in low heat.
6. Cut your puff pastry shape, spread the top with melted butter and sprinkle some dried thyme on it.

7. Brush some melted butter at the sides of your pots. Pour your filling equally into each pie pot, let it cool for a minute then cover them with the puff pastry.
8. Into the oven for 12-15 minutes or until the puff pastry turn lightly browned.