Kōn to Chīzu Mushi Pan コーンチーズ蒸しパン (Corn & Cheese Steamed Cake)

Kōn to Chīzu Mushi Pan コーンチーズ蒸しパン (Corn & Cheese Steamed Cake)

Ingredients:

1 large Egg

2 tbsp Low-fat Milk

25g White Sugar

1 tbsp Canola Oil

75g Cake Flour or All-purpose Flour

1 tsp Baking Powder

1/4~1/3 cup Cheese, grated

1/4~1/3 cup Sweet Corn Kernels

Instructions:

Prepare the ramekins. Place cupcake liners in each ramekins.

Prepare the steamer pan. Place the ramekins in the steamer pan. Pour water in the steamer pan, halfway up the sides of the ramekins; then remove the ramekins.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed cakes later when steaming.

Cover the steamer pan with the lid, and slowly bring water to a boil.

In a large bowl, crack-in the egg, and whisk until frothy.

Add-in the milk, and sugar; mix thoroughly until sugar is well-dissolved.

Pour-in oil, and whisk until well combined.

Sift-in flour, and baking powder in the egg mixture, mix until smooth and lump-free.

Add-in the cheese, and sweet corn; fold until well-combined.

Place a cupcake liner in ramekins.

Divide and pour the mixture into the ramekins.

Gently place the ramekins inside the steamer pan. (Be very careful not to scald yourself with the steam!) Cover with the lid and steam over medium heat for 12-15 minutes.

Turn off the heat, and remove the ramekins carefully from the steamer pan immediately.

Remove the steamed cakes from the ramekins. Serve warm.

Happy Eating!!

Ham & Corn Buns

Ham and Corn Buns

Ingredients:

100ml Water, warm

1 small Egg, beaten

1/2 tsp Salt

200g Bread Flour

20g Butter, unsalted

1 tbsp Refinesd Sugar

1 tsp Dry Yeast

8 slices Ham

Topping:

1 can Whole Corn Kernel

1/2 Yellow Onion, chopped

3~4 tbsp Mayonnaise
Salt and Pepper

1 1/2 tbsp dried Parsley Flakes

Note: All ingredients should be at room temperature.

Instructions:

Make the dough.

In a small bowl, pour-in warm water; then add-in salt and egg together. Mix well.

In a large bowl, add-in bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter.

Mix-in the warm water mixture into the combined dry ingredients. Blend all together with your clean hands until the dough is well-formed.

Transfer the dough onto the clean counter; Stretch the dough for a few times using your palms, then fold it in half, turn it around, and stretch again.

Repeat and continue kneading until smooth, (without adding any extra flour for 10-15 minutes).

The dough then should be very elastic when pulled and stretched, and becomes almost translucent.

Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down.

Then, cover the bowl with a plastic or moist cheesecloth, and leave to proof in a warm place for 60 minutes, or until doubled in size.

Coat your finger with flour and poke the dough.

If the hole stays, it's ready. If the dough springs back, it needs to proof more.

Place the dough onto a floured surface counter, and punch out the air with your palm.

Divide the dough into 8 equal pieces using a scraper or a knife.

Form them into balls, and place them on a baking sheet, cover with plastic wrap or moist cheesecloth. Let it rest for 10 minutes before you reshaping.

Flatten out the dough with a rolling pin.

Place the ham over the rolled dough, roll, and pinch the dough to seal. Bring the two ends together, and pinch the dough to connect and seal.

Then, put the sealed side down; make a long incision on the center, and open.

Place them on a large flattened paper liner, or on parchment paper.

Cover with plastic, and leave to proof again in a warm place for 30 minutes, or until doubled in size.

Meanwhile, prepare the topping.

In a medium bowl, combine the corn kernels, onions, and mayonnaise. Season with a little salt and pepper. Mix well and set aside.

Preheat the oven to 200ºC.

Spread the topping mixture onto the buns, and sprinkle some parsley flakes.

Bake the buns in the preheated oven for about 10 minutes, or until golden.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

Buttered Corn, Carrots, & Beans

Buttered Corn, Carrots, & Beans

Ingredients:

3 tbsp Butter

1/2 tsp Garlic

1 1/2 cup Whole Kernel Corn

1/2 cup Carrot, cubed 1/2"

1/2 cup Green Beans, chopped or Green Peas

1/4 Onion, coarsely chopped

Salt and Ground Pepper to taste

Instructions: 

In a frying pan, melt butter in medium heat.

Sauté garlic in butter.

Add-in the carrots and green beans or green peas, and sauté for 2 minutes.

Add-in onion and corn and cook. Add the carrots. Sauté for 2 more minutes.

Season with salt and ground pepper.

Serve and enjoy!!

Note:

Best classic side dish for Rotisserie Chicken or BBQ Baby Back Ribs.

Buttered Corn, Carrots, and Beans + Hash Brown Patties~ yum!

Bacon & Corn Buns

Bacon & Corn Buns

Ingredients:
Bun Dough:
200g Bread Flour
1/2 tsp Salt
20g refined White Sugar
1 1/4 tsp Instant Dried Yeast
100g warm Water
20g Egg
20g Butter

8 strips Honey Cured Bacon

Topping:
1 small Yellow Onion, minced
1/2 cup Sweet Corn Kernels
2-3 tbsp Mayonnaise
1/4 tsp Salt
a dash of black pepper

Garnish:
Parsley Flakes

Instructions:
To make the dough:
Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.

In a large bowl, put the flour, salt, sugar, and butter. Pour the foamed yeast and egg.
Bring the ingredients together to form a sticky mass.

Move to a kitchen table.
Knead with clean hands. Throw the dough on the table, and fold in half; Repeat this process of folding and kneading for 10 minutes.
When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.
Put the dough in a lightly oiled bowl and leave to rise in a draught-free place for 1 hour, or until double in size.

Press a finger into the dough. If indentation remains, the dough has properly risen.

Knock back the dough by punching it gently.
Turn out the dough, and fold it into thirds.

Divide the dough into 8 equal portions, and shape each piece into a ball lightly.

Cover loosely with a damp cloth and leave for 10 minutes.

Meanwhile, prepare the topping.

To make the topping:
In a bowl, combine all the ingredients for the topping. Mix well, and set aside.

When the dough is ready, Roll it out into an oval 15 cm (5.9 inch).
Place the bacon strip.

Roll the dough up, and pinch the seam shut.
Shape into a ring and pinch both sides together.
Make 6 incisions with a knife, and connect both ends.

Place on the baking tray with wax paper.

Leave to rise for 40-50 minutes, or until 2 times in size.

Place the topping into the center of the dough, and garnish with parsley flakes.

Bake in preheated 200ºC oven for 10-15 minutes, or until golden.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

Crab & Corn Soup 蟹肉玉米汤

Crab & Corn Soup 蟹肉玉米汤

Ingredients:
12 oz crab meat, cut-up (or imitation crab meat, shredded)
1 tbsp cornstarch dissolved in 3 tbsp water
2 large egg whites beaten with 1 tbsp water
4 cups chicken broth
2 tbsp rice wine or white wine
1 tsp salt
1 (17 oz.) cream style corn
1 tbsp cooking oil
1 tsp sesame oil

Crab Meat Marinade:
1 tbsp rice wine or white wine
1 tsp ginger, minced
1/2 tsp salt

Instructions:
In a bowl combine 1 tablespoon rice wine, ginger and salt.
Add crabmeat and marinade for at least 20 minutes.

Heat frying pan, and add 1 tablespoon oil.
Stir fry crab meat for 1 minute.

In a large kettle, combine chicken broth, 2 tablespoons rice wine/white wine, and 1 teaspoon salt.
Bring to a boil.
Add cream corn, and bring to a boil.

Stir in cornstarch mixture, cook until thickened slightly.
Add crab meat with marinade juice, and heat a bit.
Remove from heat and stir-in mixed egg whites in a stream stir with chopsticks.
Stir in sesame oil.

Serve hot and Enjoy!!

Filipino Chicken Curry with Sweet Corn

A spicy Filipino-style Chicken Curry dish with sweet corn.

Filipino Chicken Curry with Sweet Corn

Ingredients:

2 lbs chicken, cut into serving pieces

1 large potato, chopped

1 medium carrot, chopped

1 medium onion, chopped

1 tbsp garlic, minced

1 thumb ginger, cut into strips

½ cup sweet corn

1 tbsp fish sauce

2 tbsp curry powder

1 cup coconut milk

1 cup water

Instructions:

Pan-fry the potatoes, and set aside.

Pan-fry the carrots, and set aside.

Pan-fry the chicken, and set aside.

In the same pan, Sauté the garlic, onion, and ginger

Add the pan-fried chicken.

Add-in fish sauce, and curry powder.

Add water, and simmer until the chicken is tender.

Put-in the pan-fried potatoes and carrots, then simmer for 5 minutes.

Add the coconut milk and mix well. Simmer for 5 minutes.

Add the sweet corn, mix well. Simmer for 5 minutes more, and turn off heat.

Serve hot and Enjoy!!