Hainanese Kopi-O A place to share, keep events and thoughts.

January 18, 2008

New Orleans Beignet 3

Filed under: Kitchen — agnes @ 2:38 am

Recipe #3 from YatCuisine

INGREDIENTS:
1 package active dry yeast
1 1/2 cups warm water (105°)
1/2 cup sugar
1 teaspoon salt
2 eggs
1 cup undiluted evaporated milk
7 cups all-purpose flour
1/4 cup soft shortening
oil for frying
confectioners’ powdered sugar

PREPARATION:
In large bowl, sprinkle yeast over water; stir to dissolve.
Add sugar, salt, eggs and milk.
Blend with beater.
Add 4 cups of the flour; beat smooth.
Add shortening; beat in remaining flour.
Cover with plastic wrap and chill overnight.
Roll out on floured board to 1/8-inch thickness.
Cut into 2 1/2-inch squares.
Deep fry at 360° 2 to 3 minutes until lightly browned on each side.
Drain on paper towels and sprinkle heavily with powdered sugar.

Yields 5 dozen.

 End of Recipe #3

New Orleans Beignet 2

Filed under: Kitchen — agnes @ 2:34 am

Recipe #2 from New Orleans Cuisine

INGREDIENTS:
1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 – 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

PREPARATION:
Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook
(You could also make this in a food processor, or the old fashioned way, by hand).
Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it’s a touch thing.
Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
Place the dough into a large oiled bowl, loosely cover and let rise
(I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2″ thick.
With a very sharp knife working at a diagonal to the rectangle, cut into 2″ wide strips.
Now cut into diamond shapes by making diagonal cuts in the opposite direction.
Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
Remove to paper towel lined plates to drain.
Serve hot topped with plenty of powdered sugar (because the dough doesn’t contain much sugar, you will want a lot!).
Best served with Cafe au Lait. Enjoy!
Makes about 2 dozen.

End of Recipe #2

January 17, 2008

New Orleans Beignet 1

Filed under: Kitchen — agnes @ 5:04 pm

Recipe #1 from About.com

INGREDIENTS:

  • 1 envelope active dry yeast
  • 1 1/2 cups warm water (approx. 105°)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • 1/4 cup shortening, softened
  • oil for deep frying
  • powdered sugar

PREPARATION:

In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes.
Add sugar, salt, beaten eggs, and evaporated milk.
Whisk or use electric mixer to blend thoroughly.
Add 4 cups of the flour; beat until smooth.
Add shortening; gradually blend in remaining flour.
Cover with plastic wrap and chill at least 4 hours or overnight.
Roll out on floured board to 1/8-inch thickness.
Cut into 2 1/2 to 3-inch squares.
Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides.
Drain on paper towels and sprinkle generously with powdered sugar.
Serve hot with coffee.
Dough can cut and frozen, separated in container with waxed paper.

Makes 4 to 5 dozen.

End of Recipe #1

January 11, 2008

Sarawak Laksa, Hakka Abacus at Oasis, MidValley

Filed under: Eating Out — agnes @ 6:43 am

dscf7000.jpgdscf7001.jpgdscf7003.jpg

Price $$ Food 4/5 Ambience 1/5

Great Thai Food at Happy Mansion

Filed under: Eating Out — agnes @ 6:31 am

dscf6988ee.JPGdscf6988e.JPGdscf6987e.JPG

Price $ Food 4/5 Ambience 4/5

January 8, 2008

What is What

Filed under: Writing — agnes @ 6:18 am

ART is FART

FART is ART

January 2, 2008

Home Project #1: In Law Moving In

Filed under: Personal — agnes @ 1:44 am

I have massive spring cleaning to do. 4 members of the family is moving into the house we are staying. This is good news to us that we have more people in the house of 6 bedrooms. Both of us have to give up some luxury of privacy. No more walking around naked or without undies. We will need to practise living like nun and monk with other people….

 Watch Persepolis, an animated movie about a child’s experience of freedom and struggle.

Back to Normal Life

Filed under: Personal — agnes @ 1:39 am

I admit I do not like holidays. Miserable.

We thought today is the first day of school. Woke the boys up early. Dressed the older in school uniform.

Sent them to the day care for breakfast and school transport pick up.

But….

Today is not a school day, tomorrow is…

The older was grinning from ear to ear, must be thinking how silly his parents are

I am glad tomorrow is a school day.

I have a super tight deadline which 9th January 2008.

Wish me luck…

January 1, 2008

Hello 2008

Filed under: Personal — agnes @ 1:22 am

New Year has arrived

House is in  disarray

Looks like spring cleaning was done

Micro management is still not truly successful

Powered by WordPress