Tuesday, October 28, 2014

pumpkin spice macarons



Is October I thought about make something with pumpkin but I don't have any recipe idea until I saw this pumpkin spice cream cheese spread  hmmh how about macarons fill with this yummy spread ? Yes it was perfect so I don't have to make the filling,just transfer into piping bag and ready to go.









Ingredients :
- 1/2 cup almond flour
- 1/2 teaspoon pumpkin spice powder
- 1 cup confectioner's sugar
- 2 egg white
- 3 Tbsp granulate sugar
- 3 drop yellow  food coloring

Filling :
pumpkin spice cream cheese spread




Preparations :
- Line two cookies sheet with parchment paper
combine powdered sugar,almond flour  and pumpkin spice powder in a food processor,pulse into fine powder
sift mixture into medium bowl,discard large pieces

- Beat egg whites in large bowl with electric mixer at medium speed until foamy add 3-4 drop yellow food coloring,gradually add 3 Tbsp granulated sugar,beating at high speed 2-3 minutes or until mixture foam stiff,shiny peaks.

- mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula,mix well ( not there is no need to fold the mixture )
Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going back and forward,to press out the oxygen from the white,Do this for 2-3 minutes until you have smooth mixture.

- attach 1/2 inch plain tip to piping bag,scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets,tap cookies sheet on flat surface to remove air bubbles and set aside,let macarons rest uncovered,until tops harden slightly,this takes from 15 minutes to an hour in more humid condition,when the batter does not stick,macarons are ready to bake.

- preheat oven to 350 F, Place rack in center of oven,bake 15  minutes,rotating cookies sheets halfway trough baking time. cool completely on cookies sheets

-  Transper pumpkin spice cream cheese spread into piping bag
- Match same size cookies,pipe or spread filling on flat side of one cookie and top with another.

Friday, October 24, 2014

Steamed chicken dumpling


This steamed chicken dumpling is similar with Chinese Indonesian dish siomay serve with asian style spicy peanut sauce with sweet soy sauce on top, normally the wonton skin fill with fish  or seafood mixture but this time I just want to try with minced chicken.


Ingredients :
- 1 lb minced chicken
- 1 egg lightly beaten
- 4 Tbsp cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 3 stalk green onion/ chop
- 20 sheets wonton skin

Peanut sauce :
- 1/2 cup peanut / toasted
- 3 shallot
- 2 clove garlic
- 2 Thai chili
- 1 teaspoon salt
- 1 teaspoon
- 1 teaspoon lime juice/zest
- 2 Tablespoon sweet soy sauce
- 1 cup water

Preparation :
Turn the rice cooker,set on steamer, or steam on the stove
In a bowl mix ground chicken with egg,cornstarch and season with salt,pepper,garlic powder,cumin and green onion mix well with hand until all ingredients combine.
fill wonton skin with a tablespoon chicken mixture and wrap them, steam for 15-20 minutes

Meanwhile, in a food processor mix peanut sauce ingredients until smooth,transfer into sauce pan add  water and simmer until the smooth,set aside.
drizzle the sauce on top of  hot chicken dumplings add more sweet soy sauce on top and ready to serve.