Monday, June 7, 2010

Potato Buns with Chicken Curry Filling : ขนมปังมันฝรั่งไส้ไก่

When I was in Thailand, I used to eat potato bread from the bakery "Yamazaki" for breakfast almost every morning. Since there's any Yamazaki Chains in Germany, so I need to bake it myself. At the beginning, I used the recipe of potato bread from my dear friend Nong . It tasted fantastic, really tender and soft the same as what I used to eat from Yamazaki.

Well, after I used this recipe for a couple times, I thought I need a bit new challenge. So, I tried to creat my own potato bun recipe by adapted from my sandwich bread recipe. And I have to say that I am really satisfied with the result. The texture of the bread is so soft both inside and outside , get really well with the chicken curry filling. If you love curry, you really need to try it.

Ingredients for the filling
  • 1/2 onion, peel and chop
  • 150g chicken breast, cut in a small cube
  • 150g potato, peel and cut in a small cube
  • 1 tbsp butter
  • 20g sugar
  • 1 tbsp soja sauce
  • 1 tsp curry powder
  • 1/2 tsp pepper powder
  • 1/4 tsp salt
Melt the butter in the pan, then add choped onion, chicken and potato in to the pan. Stir all together until the potato is cooked. Finally, add in all the rest of ingredients, stir well and taste. Turn off the heat and let it cool.

For the dough
  • 250g bread flour
  • 10g yeast cube (3g active dry yeast)
  • 50g milk, warm
  • 130g mashed potato
  • 40g sugar
  • 40g melted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla

In the large bowl, dissolve the yeast in the lukewarm milk, add in the flour. Mixed together mashed potato, melted butter, sugar, salt and vanilla, then add into the bowl, stir until well combined and knead by using dough hook with high speed about 5-6 minutes or until the dough is smooth and elastic. 

 Shape into the ball and cover with the towel, let rise about 45-60 minutes or until double. Then, knead the dough about 2-3 minutes to get rid of the gas before divide in 12 portions, round them into the ball and rest about 10 minutes.

Roll out the dough, put the filling in the middle and fold the edge of the dough cover the filling. Put into a greased tin and let it proof for 20 Minutes, thereby don't forget to cover with the towel.  

 After 20 minutes rising, warm the oven to 180C. Light brush the surface with milk and decorate with parsley and chili.

Bake at 180C about 15-18 minutes until goldbrown. Take out of the oven and immediately brush the surface with butter. Remove from the tin and cool on the wire rack.

I find they tastes best when they're a bit warm and fresh. If you've something rest in the next day, you can just warm in the microwave by low heat just for 15 seconds and they're become tender and so soft just like fresh from the oven. 

Well, enjoy baking and hope you like this potato buns the same as me.

Thursday, May 27, 2010

Deep fried fish with Chili Sauce : ปลาราดพริก

I guess, I was a cat in my previous life. Why? Because I do looooove to eat fish, namely all kind of fish dishes. And this deep fried fish with Chili Sauce (Pla rad Prik) is one of my favorite. Every year when I went back to visit my family in Thailand, my sister and my mother would always cook Pla Rad Prik for me almost every three days. Too bad that I have to cook it myself when I'm in Germany :-( 

Ingredients :
  • 1 whole fresh tilapia (weight about 600g) 
  • 1 pinch salt 
  • 1/2 cup oil for deep frying 
  • 1 clove garlic 
  • 3 shallots 
  • 7-8 Thai chilis (prik chi fa) 
  • 1/4 cup tamarind marinade 
  • 2 tbsp. fish or meat stock 
  • 1 tbsp. palm sugar 
  • 1/4 cup fish sauce 
Instructions : 
Clean fish, wipe it up with the paper towel, cut both sides like a crisscross and sprinkle with salt. Heat oil in a wog or pan on high heat, as soon as the oil is hot, put the prepared fish to fry and immediately reduce the heat to meduim. Keep deep frying until both sides are crispied. Take it out from the pan, drain in a paper towel and lay on the serving plate.

Peel garlic and shallots. Wash chilis and remove stem from chilis. Then pound garlic, shallots and chilis together. Take 1 tbsp. of fried fish oil and heat in a pan on medium heat. Stir fry the pounded mixture in oil until fragrant. Add in tamarind marinade, fish stock, palm sugar and fish sauce. Stir well until the sauce is cooked. Taste, the sauce should has 4 full-flavoured tastes : spicy, sour, sweet and salty. (If you prefer sour, add more tamarind marinade, if you'd like to get more sweet then add more palm sugar or if you think it isn't salty enough, just add more fish sauce.) Reduce the heat to low, let it gently boil and further cook whereas occasionally stirring until the sauce is getting thick.

Pour the sauce on top of the fried fish and decorate with chili and spring onion. Have a nice meal!