Tom Yam Bee Hun

Tom Yam is always my favorite flavor, anything either tom yam rice/beehun/soup/maggie whatever with tomyam flavor always my first choice and i am sure will finish all. and of course, i brought tomyam paste here from Malaysia. but it last for 3 months only. finished dy. T___T. anyway, i still can get it in the asian store here. (:
back to topic, tom yam bee hun for today but eh, this fried bee hun looks so easy just put in pan and fry fry fry. but neh, it isn't easy as u thought! i failed for several times due to the sticky bee hun and today abit lucky it is eatable! happily spin with my apron on.

Ingredient:
200g bee hun (rice-vermicelli)
1 egg
1/3 carrots (cut into fine, thin strips)
3 cloves garlic, minced
2-3 tsp vegetable oil
1/2 tsp oyster oil

1/2 cup water
1-2 mushroom
1/3 sugar/salt (i didn't use)
3 tsp tomyam paste

additional: u can add prawn or pork minced. it is costly here so i am more to vegetarian now.

Method:
1. Soak the bee hun for about 15mins with water. Dry it before use. 
2. Chop garlic, carrots strips, mushroom and put aside.
3. Heat vegetable oil in wok add in beaten egg to make Omelette. remove the omelette and cut into small strips and set aside
4. Heat vegetable oil in wok and add in the ingredients in step 2, fry till fragrant on medium heat.
5. Add in 1/2 cup water, tom yum paste, turn to high heat and bring to boil.
6. Add oyster sauce and sugar to taste.(at this point adjust the taste according to your own preference, if you prefer to be spicier add more tom yum paste, if it is too salty or sour add sugar to balance the taste instead of keep adding water). 

7. Add in the softened bee hun.

8. Use fork or chopstick to loosen the mix, fry the bee hun. turn to medium heat and keep doing to prevent the sticky bee hun. cook until the liquid totally absorbed by the bee hun.

And awwww. yummeh!  

Cream Puff

So you know you are getting old when you started to spend more time in kitchen instead of facebooking or outing. Sigh, it is a sign of aging when i am kinda into kitchen nowadays.
My third bake in the UK today after egg waffle and conflakes snack. Tried to get some simple recipe and got this cream puff's recipe. It is really easy for noobie beginner like me.

Again, photo not in good quality coz of my photography skill sucks and I wasn't took it serious. Another reason is my hand get quite oily when so i don't feel like touch on my camera.

Ingredient:
Group A (pastry crust):
50g butter
85ml water
1/4 tsp sugar
1/4 tsp vanilla extract
50g bread flour
20g cake flour (i used plain flour and cornstratch)
2 eggs lightly beaten.

Group B (Custard cream):
240ml milk
5tsp sugar ( i reduce to 1tsp not sweet at all maybe 3-4 will do)
1/2 tsp vanila extract
1 full egg and 2 egg yolks
2tbp cornstarch

Method:
1. cook water, butter, sugar, vanila extract and put a pinch of salt in a non-stick pan until bubbling hot and turn the heat to low. i accidentally put 100g of butter due to the bad mathematic (don't know how to read on scale) and it turned up so watery. anyway, i succeed in second attempt)

2. mix bread flour and cake flour before pour into the pan. stir with a wooden spoon until dough is formed.

3. still at low heat, continue cook the dough for 1-2 mins.
4. transfer dough into a mixing bowl and beat until lukewarm.
5. add the 2 eggs and mix until well blended and smooth. you can use electric whisk if u have.

 6. place the batter into pipping bag and pipe into a line pan. spray some water on it. ( i use sandwich bag and cut a hole at the corner and pipe it out). so damn creative right. hahaha

 7. bake in a preheat oven of 200 degree celcius for 20 mins and 180 celcius for 8-10 mins. immediately turn off after that but don't take it out. leave it for 10 mins or more before  take out.

8. now the custard part. mix 60ml milk with cornstarch until smooth. 

9. add beaten egg and egg york with cornstarch mixture and mix well.

10. boil the remaining 180ml milk with sugar and mix well into a non-stick saucepan until bubbling hot. pour some hot milk into the mixture in step 9 and continue stirring.

11. pour the egg-cornstarch mixture (step 9) through a strainer back into the rest of the boiling milk. stir constantly until the it becomes thicken at medium heat. 

12. wrap the custard with a layer of clingwrap before send it to fridge for ready use. this is to prevent a hard film forming on the custard. 

13. cut the puff and insert the cold custard and send to mouth!

so yay, despite the wrong measurement on butter, it actually turned not bad and really easy la. i would try durian flavor when i back in malaysia next time. love durian puff so much especially the one keep cold in fridge one. hehe.