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Empal is a very popular Javanese dish, typically made from thinly pounded beef shank, cooked in spices, and finally fried. It can be a pretty laborious dish, and Mom usually just buy them from her favorite empal specialty store. I recreate this dish with shredded chicken thigh meat, which cuts the cooking time significantly, but the taste is pretty much there. I hope you will give this ayam suwir saus empal – chicken in spices & coconut milk sauce recipe a try.

Ayam Suwir Saus Empal – Chicken in Spices & Coconut Milk Sauce Poached chicken thigh meat

If you have any experience cooking with beef shank, you know it is a very tough cut and requires long cooking time to make it tender. Here I use skinless boneless chicken thigh meat, poached in boiling water for 20 minutes. So much faster, plus I get to prepare the spices while the chicken is gently poaching away. Once done, just remove the chicken from the hot water, and shred the meat with two forks.

Ayam Suwir Saus Empal – Chicken in Spices & Coconut Milk Sauce Empal spices

Once you are familiar with Indonesian dishes, you can expect a pretty long list of spices, and empal is no different. You need ginger, galangal, daun salam, tamarind, kecap manis, coconut milk, coriander, cumin, candlenuts (I use macadamia), shallot (I use red onion), and garlic. Daun salam is usually translated into bay leaf, but I think it is more appropriate to call it Indonesian bay leaf since regular bay leaf is wildly different compared to our daun salam. If you cannot find this, it is best to omit instead of sub with regular bay leaf.

Ayam Suwir Saus Empal – Chicken in Spices & Coconut Milk Sauce

Ayam Suwir Saus Empal - Chicken in Spices & Coconut Milk Sauce
Author: Daily Cooking Quest
Recipe type: Main
Cuisine: Indonesian
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 4
 
Ingredients
  • 500 gram (~ 1 lb.) skinless boneless chicken thigh meat
  • 3 tablespoon oil
  • 2 daun salam (Indonesian bay leaves)
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon kecap manis
  • 100 ml (~ 6½ tablespoon) coconut milk
Spice paste (grind the following together)
  • ¼ red onion
  • 4 cloves garlic
  • 4 candlenuts (or 6-8 macadamia)
  • ½ inch galangal
  • 1 inch ginger
  • ½ tablespoon coriander
  • ¼ teaspoon cumin
Instructions
  1. Boil 4 cups of water in a pot, then add chicken thigh meat into the boiling water. Reduce to a simmer, and cook for 15-20 minutes, or until the meat is cooked through.
  2. Remove cooked chicken meat from the hot water, then shred the meat with 2 forks. Set aside.
  3. Heat oil in a large frying pan over medium high heat. Sauté spice paste and daun salam until fragrant, about 4-5 minutes.
  4. Add shredded chicken meat to the frying pan, along with salt, ground pepper, kecap manis, and coconut milk. Stir and cook until the sauce is almost dry and chicken pieces are coated with sauce.
  5. Turn off the heat, transfer to a serving plate, and serve with steamed white rice.
3.5.3251

 

The post Ayam Suwir Saus Empal – Chicken in Spices & Coconut Milk Sauce appeared first on Daily Cooking Quest.

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Here is an easy breakfast idea from Korea, gyeran bbang – Korean egg bread. Make in standard muffin cups, the recipe yields 6, but easily doubled to yield 12 for a full size standard muffin pan.

Gyeran Bbang – Korean Egg Bread Smaller sized eggs are better

In most of my baked goods recipes, I assume most people will default to large eggs. But for this recipe, smaller size eggs, like US small, or US medium, will work better. If you don’t mind with overflowing, you can push it with US large eggs, but definitely not US extra large. Trust me, it will be a messy affair cleaning up your oven afterwards.

Gyeran Bbang – Korean Egg Bread One bowl and one whisk

This is a very easy recipe. To mix the recipe, you only need to put all batter ingredients in a bowl, and hand whisk until smooth. Next, just divide batter to fill 6 standard size muffin cups, and top each with an egg, and sprinkle with salt, pepper, and parsley. After 25 minutes of baking, you will be greeted with a wonderful egg bread for breakfast.

Gyeran Bbang – Korean Egg Bread

3.0 from 1 reviews
Gyeran Bbang - Korean Egg Bread
Author: Daily Cooking Quest
Recipe type: Bread
Cuisine: Korean
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 6
 
Ingredients
Bread batter
  • 100 gram (2/3 cup) all purpose flour
  • 70 gram (1/3 cup) sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ⅓ cup butter, melted
  • 1 egg (medium/large)
  • ⅓ cup milk
  • ½ teaspoon vanilla extract
Toppings
  • 6 eggs (small/medium)
  • salt
  • pepper
  • parsley
Instructions
  1. Preheat oven to 350 Fahrenheit (180 Celsius). Grease a 6 cup standard muffin pan.
  2. Sift together all purpose flour, sugar, salt, and baking powder in a mixing bowl. Add melted butter, egg, milk, and vanilla extract. Whisk until smooth, then pour into muffin pan.
  3. Top each muffin cup with 1 egg, then sprinkle with salt, pepper, and parsley.
  4. Bake in preheated oven for 25 minutes, or until golden brown.
  5. Remove from oven. Set aside to cool for 10-15 minutes, then gently remove the bread from the muffin pan. Enjoy hot or warm.
3.5.3251

 

The post Gyeran Bbang – Korean Egg Bread appeared first on Daily Cooking Quest.

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Pineapple jam sticky rice flour bread rolls. I have plenty of pineapple jam leftover from making pineapple jam squares, so I turn them into fillings for this bread rolls that is slightly unusual than my regular ones because the addition of sticky rice flour (a.k.a. glutinous rice flour) to make it slightly chewier, but ultimately, still very delicious.

Pineapple Jam Sticky Rice Flour Bread Rolls Homemade pineapple jam

Maybe because I grow up eating homemade nastar (Chinese pineapple tart), where the pineapple jam is heavily infused with cinnamon and cloves, I can never dig store-bought pineapple jam. It must be home made, or I would rather use other kind of jam, or filling for this bread. Whichever route you take, just make sure you have about 1 cup of jam for filling. And the jam needs to be chilled first, so they are not too runny.

Pineapple Jam Sticky Rice Flour Bread Rolls Bread dough with sticky rice flour

This bread dough has sticky rice flour in it to give it a slightly chewier texture. I usually use the one from Erawan, but I guess other brands should work just as well. If you want to ditch the sticky rice flour, just substitute with the same amount of bread flour. In which case, the bread roll texture will be more like regular Asian bakery style bread. So don’t worry too much about it.

Pineapple Jam Sticky Rice Flour Bread Rolls Egg wash and black sesame seeds

I like applying egg wash to my bread because the sheen once baked is just very attractive, and to me, they make the bread looks delicious. It is not a must, so if you are not used to applying egg wash to your bread, you can definitely skip it. Also, the black sesame seeds are purely for decoration. You can use slivered almonds if you wish, which I think is another great option.

Pineapple Jam Sticky Rice Flour Bread Rolls The recipe: pineapple jam sticky rice flour bread rolls
Pineapple Jam Sticky Rice Flour Bread Rolls
Author: Daily Cooking Quest
Recipe type: Bread
Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
Serves: 16
 
Ingredients
Yeast solution
  • 1 cup warm milk (38 Celsius / 100 Fahrenheit)
  • 7 gram active dry yeast
  • 10 gram sugar
Bread
  • 300 gram bread flour
  • 60 gram sticky rice flour
  • 40 gram sugar
  • 5 gram salt
  • 1 egg
  • 45 gram (~ 3 tablespoon) unsalted butter, soften
  • 1 cup pineapple jam, chilled (or use other jam/filling of your choice)
Optional
  • 1 egg, lightly beaten
  • black sesame seeds
Instructions
  1. Mix together warm milk, active dry yeast, and 10 gram sugar. Set aside until foamy, about 10 minutes.
  2. In a large mixing bowl, whisk together bread flour, sticky rice flour, 40 gram sugar, and salt. Make a well, then add the yeast solution and egg. Knead for about 10 minutes. Then add the butter, and knead again for about 15-20 minutes, or until soft, smooth, not sticky, and elastic (what bakers termed window pane stage).
  3. Divide the dough into 16 equal portions, and set aside for 15 minutes.
  4. Rolls each portion into a circle, top with about 1 tablespoon of pineapple jam, pinch to seal, and gently roll into ball shape. Place in a greased 8"x8" square pan. Repeat for the other 15 portions.
  5. Cover the pan with a wet kitchen towel/saran plastic. Let the dough proof until volume is doubled, about 1 hour in a warm kitchen.
  6. Preheat oven temperature to 180 Celsius (350 Fahrenheit).
  7. Optional: brush the top of bread dough with egg wash, and sprinkle with some black sesame seeds.
  8. Bake the bread in preheated oven for about 20 minutes, or until golden brown.
3.5.3239
Pineapple Jam Sticky Rice Flour Bread Rolls

 

 

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Most Indonesians prepare nastar (pineapple tarts) for festive occasions, such as Chinese New Year, Christmas, or Idul Fitri. They are delicious, but can be time consuming to make. I only make nastar once a year, and for any other day when I need a quick nastar fix, I make this pineapple jam squares instead. They are just as delicious, but come together very easily and quickly.

Pineapple Jam Squares Homemade pineapple jam

I prefer making my own pineapple jam because I can control the sweetness, and also because I like infusing the jam with cinnamon and cloves. If you have favorite pineapple jam recipe for making nastar, feel free to use that, but do stop the cooking process while the jam is still quite spreadable. Unlike nastar, the pineapple jam for this recipe needs to be spreadable. If your jam is too stiff, you can always add a bit of water to soften. Or, if it is spreadable but cold because it is just out from the fridge, simply scoop out the required amount, and microwave for 30 seconds or so to soften it a bit.

Pineapple Jam Squares Cookie dough

The second part of the recipe is the cookie dough. It is a very simple dough, almost short-bread like, but healthier because of oats! You need all-purpose flour, oats (old fashion is best, but use whatever you have), brown sugar (dark is best, but light is okay too), baking powder, salt, unsalted butter, and egg. Just mix everything together into a coarse crumbly texture to make the dough. A spatula is all you need, very simple.

Pineapple Jam Squares Putting it together

Grab an 8″ square cake pan, line it with parchment paper. You want the paper to overhang so you can just grab the overhang to release the baked cookie. Press 2.5 cups of cookie dough into the pan to make the base, then spread the 1 cup of pineapple jam, and cover the jam by crumbling the remaining cookie dough on top. Bake in preheated 180 Celsius (350 Fahrenheit) oven for about 40-45 minutes until golden brown. Be sure to let the cookie cool completely before removing it from the pan, and cut neatly with a knife into squares. Cut into tiny 1″ squares to get 64 squares. Or go bold and cut the whole pan into large 9 squares!

Pineapple Jam Squares The recipe

Pineapple Jam Squares
Author: Daily Cooking Quest
Recipe type: Dessert
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 9-64 squares
 
Ingredients
  • 225 gram (~ 1½ cup) all-purpose flour
  • 135 gram (~ 1½ cup) oats
  • 100 gram (~ ½ cup) brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoon (1 stick) unsalted butter, melted
  • 1 egg
  • 1 cup pineapple jam (*)
Instructions
  1. Preheat oven to 180 Celsius (350 Fahrenheit), and line a 8"x8" square cake pan with parchment paper with an overhang to make it easier to release from the pan later.
  2. In a large mixing bowl, mix together all-purpose flour, oats, brown sugar, baking powder, and salt. Pour melted butter and mix well, then add the egg and mix again. This is our cookie dough mixture.
  3. Place 2½ cup of the cookie dough mixture into the prepared pan, press to make the cookie base.
  4. Spread the pineapple jam over the cookie base, then crumble the remaining cookie dough mixture on top of the jam.
  5. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown.
  6. Remove from oven and let the cookie cool completely in the pan.
  7. Gently remove cookie from pan (that's why you want the paper overhang, to make this step easy), cut neatly into squares.
  8. You can cut however large or small you want, from 1"x1" tiny squares (64 tiny squares total), all the way to large 9 squares. Store leftovers in air-tight container.
Notes
(*)Store bought, or use my recipe (http://dailycookingquest.com/by-category/vegetarian/pineapple-jam)
3.5.3239

 

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If you take classic teriyaki sauce and amp it up with onion and garlic, you get this even more delicious onion teriyaki sauce. Here I pour the sauce over simple pan chicken breasts to get this pan fried chicken onion teriyaki sauce, and I serve this with steamed white rice to soak up all the sauce. This onion teriyaki sauce is definitely a keeper and you will want to pair it with beef steaks, or pork chops, or even pan fried tofu!

Pan Fried Chicken Onion Teriyaki Sauce

Pan Fried Chicken Onion Teriyaki Sauce
Author: Daily Cooking Quest
Recipe type: Main
Cuisine: Japanese
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 4
 
Ingredients
Pan fried chicken
  • 1 pair skinless boneless chicken breast, cut into 4 steaks
  • salt
  • pepper
  • all-purpose flour
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil
Onion teriyaki sauce
  • 4 tablespoon each: soy sauce, sake, mirin
  • 2 tablespoon each: rice vinegar, sugar
  • 1 onion (~ 200 gram), diced
  • 1 garlic, grated
Instructions
Pan fried chicken
  1. Sprinkle each steak of chicken breast with salt and pepper, and dust lightly with all-purpose flour.
  2. Heat butter and olive oil in a frying pan over medium high heat. Fry chicken until golden brown, about 2-3 minutes per side. Set aside.
Onion teriyaki sauce
  1. In the same frying pan, boil together all onion teriyaki sauce ingredients.
  2. Reduce heat to a simmer and continue cooking until sauce is halved and thick.
  3. Turn off heat.
To serve
  1. Cut chicken into bite size pieces and arrange in a serving platter. Pour onion teriyaki sauce over chicken. Serve immediately.
3.5.3239

 

The post Pan Fried Chicken Onion Teriyaki Sauce appeared first on Daily Cooking Quest.

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