homemade

Spring Roll Wrappers Recipe

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Ingredients

  • Plain flour – 1 cup (125 gms)
  • Corn flour  – 1/4 cup ( 20 gms)
  • Oil  – 3 tbsp
  • Salt  – 1/3 tsp

Instruction

1. Take 1 cup ( 125 gms) refined flour in a bowl, Add 1/4 cup (20 gm) corn flour to it. Add 1/3 tsp salt and 3 tsp oil. Mix all the ingredients well. Add little quantity of water to knead a soft dough like that of a paratha. To knead this much quantity of dough, we used less than 1/2 cup of water. Knead the dough. Cover and keep the dough aside for 15 to 20 minutes to set.
2. After 20 minutes, the dough is also set and ready. Knead and smooth the dough for 2 to 3 minutes. Once the smooth and soft dough is ready. Break the lumps from the dough then make small dough balls and give them a round shape. Then press it and give it a shape of a peda.
3. To roll out the wrappers take a rolling board. Then Pick up a dough ball. Take a little dry refined flour, dust the dough ball with it and roll it out in a round shape with 3 to 4 inch diameter. Dust it again if it sticks to the rolling board. Once rolled out and ready, place it out on a plate. Likewise roll out all the pooris for wrappers.
4. Spread a little oil over the poori on all sides. Then sprinkle a little dry refined flour over it and spread it. Place one poori over another sticking the edges. Press them with hand and stick them. Lift and dust in dry refined flour and roll it out thin and big. Flip it and roll out as big a poori as you want the wrapper to be.Make sure you roll out the pooris from the sides. We have rolled it out thin in a diameter of 7 to 8 inch.
5. Heat the girdle and grease it with a little oil. Wipe out extra oil with a tissue and keep the flame very low. Once the girdle is hot, place the poori to roast and let it roast slightly from below. When poori is roasted from below and dark from above then flip it to slightly roast it from the other side. Rotate the poori with help of a tissue. Poori is roasted from the other side as well.
6. Place it out on a board and separate the wrappers. Open it from the joints. Transparent and thin wrappers are ready.

Serving

7. Thin wrappers are ready you can use them to make snack for parties. You can keep them in a polythene and keep it in fridge and prepare yummy and sumptuous snacks instantly for 3 to 4 days. You can make this wrapper in advance for any party as it will save the time and effort.

 

Delicious Homemade Flan

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Ingredients

For the pudding

  • 395g sweetened condense milk
  • 395g water
  • 3 eggs
  • 1 tsp vannilla essence
  • pich of salt

For the Caramel syrup

  • 1/2 cup sugar
  • 1/4 cup water

Instructions

  1. Preheat the oven to 320 degrees. Spray a oven safe dish with cooking oil and set it aside.
  2. Beat up 3 eggs and set it aside.
  3. In a small saucepan add in the sugar and water and cook over medium heat. Bring it to boil but DO NOT stir as it can crystallized the sugar.
  4. Syrup mixture will change it’s colour from white, golden to amber colour. Remove it immediately from the heat when it becomes in between golden and amber colour. Pour the syrup to prepared oven dish.
  5. In another saucepan add in the condensed milk and water. Heat it over medium heat until it’s just under boiling point. Remove it from the heat.
    Add in salt and vanilla essence.
  6. Now its time to warm up the eggs before adding it in to the condense milk mixture. take a big spoonful of heated condense milk mixture and add it to the eggs slowly while continue to mix. Then you can slowly add the eggs in to the heated condense milk mixture. Remember to keep mixing while adding the eggs.
  7. By now the caramel syrup should be hard in texture. Pour the prepared mixture in to the oven safe dish on top of the caramel syrup.
  8. Place the dish in another oven safe dish (bigger in size) and fill it with boiling water until halfway.
  9. Bake it in the oven to 35 to 40 minutes or until the centre is lightly set.
  10. Chill it in the fridge at least 3 to 4 hours before serving.

TIP FOR SERVING:

Cut it in to desired slices, flip the slice upside down so the top part will be dark gold in colour. Pour some syrup over the slice.

Delicious Homemade Flan or Cream Caramel Pudding Recipe

Custard Pudding / Crème Caramel Recipe

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Ingredients:

Caramel

  • 40g (1.4oz.) granulated sugar
  • 1 tbsp. water

Custard

  • 3 eggs
  • 300ml milk
  • 60g (2.1oz.) granulated sugar

Instructions

Caramel

  1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.

Custard

  1. Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.

Steam in the Pan

  1. Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.

 

 

 

Homemade Chinese Sausage Cantonese Lap Cheong Recipe

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INGREDIENTS

  • 2 kg of pork (I combined 1 kg of pork shoulder and 1 kg of pork belly together)
  • 40 grams (2 tbsp +1 tsp) of salt
  • 130 gram (10 tbsp +1 tsp) of sugar
  • 5 grams (1.5 tsp) of red yeast powder (optional, you can skip it or use food coloring)
  • 60 grams (4.5 tbsp) of high-level alcohol (at least 30%)
  • 40 grams (2 tbsp +1 tsp) of soy sauce
  • Lamp or pork sausage casing
  • A sausage stuffer
  • Some rope to tie the sausage

INSTRUCTIONS

– You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together. Pork belly is about 50% fat and the pork shoulder is pretty lean. By combing 2 kinds of cut together, you control the fat ratio in between 25-30%. You don’t want to use completely lean meat because the sausage will dry out as the day goes by. Without the fat, it will be tough, dry, and difficult to chew. The more fat it has, the juicer it will be. If you do want to use 50% fat ratio, go ahead but it just not something that I prefer.

– Cut all the pork into thick strips first. Then slice it into small pieces. Use half frozen pork, it will be easier to work with.

– The reason I don’t use ground pork is that it does make a big difference. I prefer the sausage that when you take a bite, there are real meat pieces inside. This is the way how the traditional Chinese sausage is made for centuries. You could use ground meat thought but it does come out differently in texture. It might look like too much work but it is definitely worth it to me.

– Next, combine all the seasoning together and mix well: 40 grams of salt, 130 gram of sugar, 1.5 tsp of red yeast powder, 40 grams of soy sauce, 60 grams of high-level alcohol.

– Red yeast powder is an optional ingredient, you can skip it or use food coloring. It doesn’t affect the taste at all.

– The alcohol content needs to be at least 30%. The higher, the better. Also, you want to use the alcohol that doesn’t have that much flavor so it doesn’t affect the final taste. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by.

– Pour the sauce into the meat. Mix this until well combined. Let it sit in the fridge for 2 hours and we are going to prepare our sausage stuffer and casing.

– There are many types of casing. For this recipe, you want to use lamb or pork casing. It stored with a lot of salt. Wash off all the salt then soak it in clean water.

– Besides that, you will also need some rope to tie the sausage.

– Take one casing. Find the end and put it on the sausage stuffer tube. Make sure you don’t have sharp nails or else you might cut the casing by accident. Keep doing it until you reach the end. Tie a knot at the end to close it.

– Put the meat into the container. Tug it tightly so you don’t get too many bubbles. Start pressing the sausage stuffer and the sausage will come out. You want to do this evenly. Once it reaches the length that you like, Pinch the sausage a little bit and tie it with the rope. We are not using ground meat making sausage so the pinch and twist method won’t work here.

– You just keep doing this until all your meat is filled. It is a bit time-consuming. It took me about 40 minutes to fill up 2 kg of sausage.

– Use a toothpick to poke all the air bubbles so the sausage can be firm and tight.

– Put all the sausage on a drying rack. and let it sit in the fridge uncovered for 10 – 15 days. Depends on the humidity and the temperature. If you see the surface is completely dry, that means it is good. The final product looks a little bit darker than the ones you buy from the store, that is because I used the nature red yeast powder for color instead of food coloring. Also, the store-bought sausage contains much more fat. Lean meat usually courses darker result but it is definitely delicious.

– Just simply store them in a sealable bag. It will last 2 months in the fridge and 6 months in the freezer.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

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Mango Pudding Recipe

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Ingredients

  • 3 egg yolks
  • 3 tbsp sugar
  • 1 cup mango pulp
  • 500 ml milk
  • 1 tbsp gelatin
  • 2 tbsp water
  • Garnish
  • Few tbsp whipping cream
  • 1/2 cup diced mangoes
  • 1/4 cup pomegranate
  • Mint

Instructions

  1. Whip some cream and keep in refrigerator for 40 minutes.
  2. Let the gelatin soak in water for few minutes
  3. In a saucepan add milk, egg yolks and sugar.
  4. Keep it on medium flame and whisk continously
  5. Add the gelatin into the mixture and gently whisk it with spatula until the gelatin dissolve
  6.  Keep whisking until the pudding mixture cools down to room temperature
  7. Add the mango pulp to the pudding mixture and keep stirring
  8. Add the mixture to the bowl and set in refrigerator for 2 hours
  9. Once the pudding is set.Garnish it with whipped cream,pieces of fresh mangoes, pomegranate seeds
    and mint leaves.
  10. Mango Pudding is ready to be served.

Mango Pudding Recipe | Homemade Pudding Recipe | The Bombay Chef – Varun Inamdar