Year end countdown party in Penang, 2012 倒数夜

Penang was the last stop for Jessie to meet up bloggers during her short visit back home here. And just so coincidence my hubby has to attend a wedding dinner there, so i grap this opportunity to follow him and joined this countdown party at Eileen's house..We had a great time there , so many yummy foods that prepared by Eileen, Joceline, Mandy, Casey, Angie and San San...

I brought them the macarons and Siew Yok (roast pork), too bad my crispy Siew Yok turned soggy when i reached there..

Lets see what foods they all prepared for us..

Sorry for not able to link recipe to each dish here but you may refer to their blog to get the recipe.I will note their name for those dish that i able to recall who actually prepared them..
Also i realized that i have forgotten to take few other dishes like satay, Nyonya laksa, & etc..

Nyonya Acar

prawn cocktails

by Joceline

noodles

Ondeh-ondeh by Joceline

Siew Mai by Eileen (no recipe as she bought the filling actually)

Otak-otak bought by Eileen from Melaka

dried tofu kerabu

sambal prawn

sardine puff by Angie

mango pudding

egg tarts by Angie

fried chicken by Joceline

Rojak by San San

Herbal eggs by Angie

Opera cake by Angie

They are so thoughtful, even arranged games for us to play..Mandy was the instructor, i was impressed with her that she still remembered those games we played during our schooling times..These games really bring back my childhood memory !! But i feel i am too old to play these games now, my legs were cramped after played the games, hahaha..

First she separated us into 4 groups, Jessie and I were in the same group ^_^..She was so excited and tired also because she has to carry her daughter through out the whole games, pity her..

ok, now games start !!

A sweet couple..

This game was most fun !!

They are cute right? hahaha..

Still remember this game "pass rubber band" during our old time?

This party ended with gifts exchange session and lucky draw session ( no sponsor but expenses was borned by them, they are too sweet and thoughtful !!)

First kids have to burst their balloon in order to know their lucky number to claim their gift..

Desmond was trying hard to burst his balloon, but still scared burst sound, hahaha..

Casey's daughter was crying because she was scared balloon bursting sound, hehehe..

Excited to open their gift..



Eileen and Mandy were busy distribute the gifts..

Lucky draw session..

See Mandy was so excited and "goyang" pula, hehehe..

Joceline's husband got the 2nd grand prize..

And Jessie's son Ethan got the Grand prize- Okashi cookbook, lucky boy ! and lucky mom too who will own this book later ^_^

A group photo at the end of party..

Thank you to Penang gang for your invite and let us have such a wonderful countdown night !!

Earl Grey Macarons with Cherry Compote Buttercream

How was your New Year celeberation? For us, we went up to north Penang to join a year end countdown party which organized by Penang bloggers. We had a wonderful night. But I will post this event a bit later because there are too many pictures to sort out..I also brought them some homemade Siew Yok ( roast pork) and this macaron.

I was busy and keep doing macarons for the past two weeks. This is because some of batches I did were failed and with my never give up spirit, i keep experiment it and now I have more confidence to make nice macarons..Frankly, I don't appreciate macarons because they are too sweet for my liking, but  I like to make them because i feel proud when i have beautiful macarons ^_^ and also there is demand (my niece, my daughter and her friends all like macarons). I also like to admire their nice skirts..

After several attempts, now i have no worry whether my macarons will develop skirt or not, but instead i afraid they crack after baked or macarons shells stick to the paper..

I prefer PH's recipe of using Italian meringue, because we don't need to wait for the macarons to dry the shells till touchable..From my experiences, my macarons never dry to touch even i waited for 1 hour..Now i just rest them for 30mins ( to stable the batter ) then i just proceed to bake..

After google for the reasons why macarons crack, some suggested to use double baking pans. I tried this method but it did not work for me, the macarons did not crack but the bottom still wet and were not able to peel it off with nice surface. Finally i settled this problem by putting double layers of baking paper (one with round macarons drawing for easy piping, another plain paper)..



Even in the same batch, sometime few macarons also do not have perfect bottom..

I also like this Italian buttercream with adding berries like blueberry, cherry or etc, so creamy and yummy..

This was how i packed them and brought them to Penang. I also putting them into a cooling box because i afraid the buttercream will melt during the tranportation. I was glad that it still intact when I reach in Penang.

I have also modified the steps of handling oven temperature, the steps are suit to my oven. I turn on the oven fan after bake for 3mins because i want the macarons to form a thick shell to prevent it cracks later. Then i turn on the oven fan as to let hot air circulate evenly and develop the nice skirt and dry the bottom for easy peeling off from the paper. Every oven is difference, you have to understand your oven and adjust accordingly..Anyway, for sure, you need to have low oven temperature (150C) and baking them at the lower rack of the oven.

Earl Grey Macarons with Cherry Compote Buttercream
(Recipe source: modified from old recipe here , by Sonia aka Nasi Lemak Lover)
*makes about 25 filled macarons

Almond mixture
100g almond meal or almond flour
100g icing sugar
38g egg whites
A pinch of salt
1/2 sachet Earl Grey tea leaves, chopped finely

Meringue
38g aged egg whites
100g caster sugar
25g water

Food colouring, I use green

Method
1. To prepare aged egg white-separate egg white and egg yolk (keep egg yolk for other use). Keep egg white in a container and cover with a cling film. Store inside the fridge for 1-2 days.
2. Remove aged white eggs from fridge, let them return to room temperature.
3. Sift almond meal and icing sugar in a mixing bowl, set aside.
3. To prepare syrup, cook sugar and water until it reaches 118C.
4. When the syrup reaches 70C, start beat egg white until medium peaks (work with hand mixer)
5. When syrup reaches 118C, quickly pour it into egg whites on low speed.
6. Turn speed to medium high and beat meringue until stiff and glossy. While beating meringue, mix almond mixture with egg white, salt and earl grey tea, set aside.
7. Fold meringue into almond mixture,add in colouring, mix until it looks shinny and creamy.
8. Place batter into a piping bag with a plain 1cm nozzle. Pipe dollops of batter onto a lined baking tray (line with two sheets of non-stick baking paper) . Rest for 30mins.
9. Bake in a preheated oven at 150C (fan off) for 3mins at the lower rack.
10. Turn on the oven fan, continue to bake at 150C for 11 - 12mins.
11. Remove from tray and let it rest on a rack to cool down before peel them off.


Cherry Compote Italian Buttercream
(to fill about 50 macarons)100g fresh cherries, chopped finely
1 tbsp caster sugar
2tbsp lemon juices

36g egg white
70g caster sugar
15ml water
120g butter
pinch of salt

Method
1. To make cherry compote. Place chopped cherries, sugar and lemon juice into a pot. Let it cook for 2-3 minutes or until thick. Set aside to cool.
2. Before you start making buttercream, remove butter from fridge and cut butter into knob sizes and keep aside, then proceed next step. If you are not doing buttercream right away, then keep the butter inside the fridge until you want to make buttercream.
3. In a pot, add in caster sugar and water. Bring to a temperature of 118 C. When the temperature reaches 70 C, whisk the egg whites in a hand mixer. By the time the sugar reaches 118 C, the egg white should be in medium peaks. Gradually stream in the sugar syrup while the mixer is still on medium speed whisk.
4. Whisk till it’s somewhat glossy and that the bowl is not so hot, add in a knob of butter into the mixer (while the whisk is still running) one at a time. If you add the butter when the meringue is still very hot, it turns soupy. If you add in the butter when the meringue is cold, you get a split buttercream. After all the butter has been added, whisk for another further 2-3 minutes.
5. The buttercream should be glossy and buttery. Now, add in the cherry compote and mix well. ( If the buttercream turned runny, take a big bowl fill with ice and water, continue to beat the buttercream, it will turn creamy and glossy again).
6. Pour buttercream into a piping bag and start piping dollops of creamy buttery goodness on the macaron shells.
7. Sandwich with another macaron shell, ligtly press it to secure. Then arrange them on a tray or container and let it rest in the fridge for overnight. This will make them crisp on the outside and tender on the inside, and taste much better.

Chinese Popiah (crepe with mix vegetables filling), Happy New Year 2013

When i try to look back through my blog for what i have posted in year 2012 as i was thinking to make a post on 2012 recap..It was fun to look back all those old posts and be reminded of the many wonderful new recipes i tried. Anyway i have hard time to choose what favourites post to put into this recap post. So this year i decided not to do a recap..Instead i sign off year 2012 with this Chinese Popiah (Crepes with mix vegetables filling) and looking forward to a wonderful 2013 and hoping for many better days.

Thank you for your support given to Nasi Lemak Lover blog, I see you in 2013, hope all of you have a better year ahead.

I like to prepare Popiah especially in any gathering (recently i just prepared this for a bloggers gathering,) ..Every filling assemble on a popiah (crepe) skin, roll it up, like we all gather together, very meaningful..

Here come my own version of Popiah. I did not follow my mom's version, her version is "ham pa lang" version, that means she cooked all ingredients together into one filling, hehehe..Instead I prefer to separate into few fillings and gather together, so we have more fun to roll this popiah!

Chinese Popiah (crepe with mix vegetables filling)
(recipe source: by Sonia aka Nasi Lemak Lover)

1kg of fresh popiah skin (crepes)

Yam bean filling
1.6kg yam bean or jicama, shredded
1 carrot, shredded
2 and ½ tbsp light soy sauce
1tbsp dark soy sauce
1 and 1/2tsp salt or taste
Pepper

Method
- Heat shallot oil (oil from deep fry shallots) in a wok, add in yam bean and carrot, stir and mix well.
- Add in seasonings, continue to stir (don't need to add water) and cook until dry and no gravy.

Green bean filling
400g French beans, cut into small pieces
150g fresh shrimps, cut into small pieces
1 and 1/2tbsp light soy sauce
1tsp salt or to taste

Method
- Heat shallot oil (oil from deep fry shallots) in a wok, add in shrimps and sprinkle with light soy sauce, stir fry till color changed.
- Add in beans and add little water, continue to cook.
- Add in seasonings and mix well.

6 Chinese sausages- deep fry and chop into small pieces

3 firm tofu – soak in salt water, deep fry till golden brown, cut into small slices.
4 eggs (season with salt and pepper) – cook into omelette and shredded

1 cucumber, shredded

Leafy green vegetables ( I use Yau Mak)

150g shallots, thinly slices, refer recipe here to deep fry crispy shallots

Chili sauce and sweet sauce ( usually I buy from Yong Tau Fu store)

To serve:-
Smear a little sweet sauce and chilli sauce onto a popiah skin. Put in 1-2 tbsp of yam bean filling and 1tbsp of bean filling. Then add in little tofu slices, sausages, omelette, fried shallot and top a small piece green vegetables and roll it up. Roll can be served whole or cut into 2 or 3 pieces.

See you in year 2013 !!