Tempura Chicken and Vegetables #glutenfree #tempura #japanese

Who does not like Japanese Tempura?? This is light and crispy deep fried meal, that melts in your mouth. I have previously worked as a Japanese chef for several years. So. I assure you that this tempura is not any different to the real thing, although we have changed to gluten free ingredients -  the tips are always use ice water and some technology skills when deep frying.
Due to my partner not eating seafood, I have used chicken and vegetables for this meal. The sauce may be made thicker and sweeter to your taste. I will show you the pure tempura prawns and sauce another time...

Ingredients:

A: 

1 Chicken Breast, cut into long, thin slices
1/2 egg, lightly beaten 
1 tablespoon Sake (rice wine)
3 tablespoons gluten-free Corn Flour
1 teaspoon Minced Ginger 
Salt and Pepper
Vegetables you prefer, such as :- sweet potato, pumpkin, potato, carrot, zuchinni, bean, asparagus, brocolli, capsicum, okura, onion....The vegetables that are harder need longer cooking times, so cut them into thinner slices.

B:

1 cup gluten-free Plain Flour
3/4 cup Ice Water

C: 

2/3 cup homemade Teriyaki Sauce (Please check our recipe )*
1/3 cup Water
2-3 tablespoons Sugar
1 teaspoon Hon Dashi (Japanese fish/dashi stock)
Steamed Rice
Pickle ginger, if necessary**
About 1/2 cup extra gluten-free Plain Flour

Method:

Heat hot oil in a large deep pot/wok. If using a  deep fryer, heat to 190C.
Marinate all ingredients A for about half hour.
Mix ingredients B to become smooth tempura batter, I suggest you add some ice in the batter to keep it cooler.
Pour ingredients C in a pot and boil until reduce and thicken sauce to 50%.
Place the extra flour on a plate.
Remove vegetables and chicken from the marinade.
Lightly cover the vegetables and chicken with flour.
Cover in the tempura batter and deep fry in the hot oil. Remember you must shake the chicken and vegetables about 5 seconds in the hot oil before you separate them from your hand - it will let the batter become crispy after cooking.
Due to most home kitchens not having a large deep fryer as in restaurants, break into several batches to deep fry them. Make sure the oil is hot enough each time, when putting batches in the oil. Keep the ready cooked vegetables and chicken warm in the oven on medium heat.
Deep fry all the vegetables same as chicken. Some vegetables may need longer cooking times. Use your eye and finger to check the tempura, the best result is both side are crispy. Let them stand on a tray which has paper towel in the bottom.

To serve: 
 
Place steamed rice to half way up the bowl. 
Plate up with tempura chicken and vegetables. 
Poor over some of the sauce. 
Have some pickle ginger at the side if necessary.
* If you not have home make teriyaki sauce, you can use :-
1/2 cup Water
1/2 cup Japanese Soy Sauce
1/4 cup Mirin
1/2 cup Sugar
1/4 cup Sake
1.5 teaspoon Hon Dashi (Japanese dry fish stock)
Boil all ingredients until reduce thicken to about 40%

** You can buy many kind of pickle eggplant, ginger, cucumber...in local Asian/ Japanese groceries shops.

Tips: 

Home stoves are not as hot as restaurants. You will need to  deep fry for a  longer time.
Use new oil to deep fried tempura so the colour will be better and lighter.
You can use some gluten-free dry rice noodle or spaghetti or angel hair to deep fry with some tempura batter. Sprinkle, then toss, with some salt and decorate on the bowl. 

Contact: lee.leehocklai@gmail.com

Choc Orange Jaffa Cake #glutenfree #glutenfreerecipe #glutenfreebaking

This  is a soft, light and moist cake that is suitable to serve at anytime. This is a two layer cake so you can add any flavour you like :- coffee, vanilla, strawberry, chocolate, green tea.... I baked a large cake (40 x 22cm) and it is still very soft and moist after three days. You can halve the ingredients to make a medium sized cake if you wish.

Ingredients:

Gently fold whisked egg whites into the mixture

10 large Eggs, separated
180g Caster Sugar (Add more if you like a sweeter cake)
100g Vegetable Oil
80ml Milk
150g gluten-free Self Raising Flour
Orange Juice from 1 Orange, about 1/3 cup
Orange Rind from 1 Orange
40g Cocoa Powder + 1/3 cup Warm Water
1 teaspoon Cream of Tartar
Pinch of Salt

Method:

Preheat oven to 170C
Grease a large baking tray base and line with baking paper.
Sieve self raising flour 3 times
In a large bowl, cream the egg yolk, half of the sugar, oil, milk, salt until smooth.
In another large bowl, whisk the egg white and cream of tartar for 2 minutes, add the other half of the sugar. 
Whisk until stiff peaks form.
Add half whisked egg white and all flour into the egg yolk mixture. 
Fold in well with plastic spatula.
Add the other half of egg white.

Separate the mixture to 2 parts : 

Part 1 -Mix with orange juice and rind. 
Part 2 - Mix with cocoa powder combined with water.

Remember to stir gently when you add the egg white as this makes the cake soft and fluffy after  baking.
Pour the chocolate mixture onto the bottom of the pan and spread well. 
Pour the orange mixture on the top and spread.
Bake in oven 170C first 15 minutes. Then change to 160C and bake another 45 minutes or until the skewer comes out clean from the middle.
Take out the cake from the oven and rest in the tray for 10 minutes. 
Use a small knife to go around the edges to loosen.
Turn out from the tray and let it cool on the rack upside down.
Cut into small pieces and store in airtight container.

Tips:

You can use melted butter to replace the vegetable oil. 
Sprinkle with icing sugar or serve with cream if you like.

Contact: lee.leehocklai@gmail.com

Coca Cola Chicken Wings #glutenfree #fingerfood #starter

This is an easy and delicious meal whether you serve as a main meal or finger food. If you are not partial to bone or chicken wings, use pork belly or chicken fillets to cook this meal too. 

Ingredients:

1kg Chicken Wings (Cook more if you have a large tray)
3/4 cup Coca Cola
2 tablespoons Rice Wine
1/2 cup Brown Sugar
1/4 cup gluten-free Soy Sauce
1 teaspoon Minced Ginger
1 teaspoon Minced Garlic 
Thyme
Cracked Pepper

Method:

Preheat oven to 200C
Mix all the ingredients together in a large bowl.
Add chicken wings and mix to ensure they are well covered in the marinade. 
Place on baking tray and bake in the oven about 1.5 hours until reduced to a thick sauce. 
Turn the chicken wings 3-4 times so they are well covered with the marinade.
If the marinade is still to runny, turn the oven to very hot 220c to get delicious caramelized wings.
Serve with green salad or any side dishes you are prefer.

Tip:

If you use the pork belly to cook this dish, you may need a little extra Coca Cola and cook in 180C for 2 - 2.5 hours until the meat is very soft and melt in your mouth. 

Bon appetit!

Contact: lee.leehocklai@gmail.com

East meets West Tiramisu #glutenfree #italiancooking #japanesegreentea

On my business cards we say our cooking is where east meets west.... In this classic Italian dessert I have used Japanese green tea for decorating. It compliments the bitter sweet chocolate and coffee flavour, to take you to a new and special taste experience.

Sponge

Ingredients:

Fold egg whites gently into mixture

5 Eggs, separated
1/2 cup Caster Sugar
1/3 cup Vegetable Oil or Melted Butter
3/4 cup gluten-free Self Raising Flour
1 teaspoon Vanilla Extract
2 tablespoons Milk or Cold Water

Method:

Preheat oven to 180C
Grease and line the base of 40 x 25cm sponge tray with baking paper.
The sponge needs to be cut into two after baking.
I use a 20 x 15cm plastic container to make this dessert. If you do not have a large sponge tray, make 2 smaller sponges.
Beat the egg yolks, sugar, oil vanilla and milk in a bowl until light in colour. 
In a clean bowl, whisk egg white until stiff peaks form.
Fold the egg whites into the mixture and gently mix well.
Add flour using the plastic spatula to combine gently.
Pour into greased tray and bake for about 20 minutes of until the skewer come out clean in the middle.

Cool on a rack. 

Filling

 Ingredients:

250g Mascarpone Cheese
1 cup Thickened Cream
2/3 cup Caster Sugar ( you can add more if you like )
3 Egg Yolks
4 Egg Whites
2 tablespoons Galliano Liqueur ( or Marsala, Tia Maria, rum...)

Method:

In a large bowl, beat mascarpone, Galliano liqueur and half of the sugar until smooth.
In another bowl, whisk the egg yolk and remaining sugar until light creamy colour.
Add mixtures together and mix well.
In separate bowls beat the thickened cream and egg white until stiff peaks form.
Add to the mascarpone/egg yolk mixture and gently mix in with a spatula.

Coffee Liqueur

1 cup Strong Black Coffee
1/2 cup Tia Maria or Kahlua liqueur

Mix the coffee liqueur together.  Keep aside

Decorating

Ingredients:

Bitter sweet chocolate powder
Japanese green tea powder

Method:
.
Cut the sponge into 2 (if you use the large tray).
Place one sponge into the plastic container.
Brush with the coffee liqueur until sponge cake is wet.
Pour half the filling mixture on top of the cake and spread well.
Place another sponge on the top and brush with coffee liqueur.
Spread the remaining mixture on the top.
Cover with the baking paper or lid, refrigerate over night.
Cut into small pieces and put on the plate.
Sieve half coco powder and half green tea powder on the top.
Decorate with seasonal fruit and cream.
Use a spring form tin to make a whole tiramisu as a special occasion cake.

Contact: lee.leehocklai@gmail.com

Ham Hock, Bean and Vegetable Soup #glutenfree #winterwarmers

I don't know what the weather in your part of the world is like at the moment but it has been both cold and wet in Brisbane. This means for us, it is hot soup weather. I like to add the ham hock when making this soup to give it a rich, smoky flavour. This soup can be cooked in the pressure cooker if you are pressed for time or, cooked slowly on the cook top. What could possibly be better on a miserable cold afternoon than a kitchen filled with the fantastic, mouth watering smells of good food. 

Ingredients:

1 Ham Hock
2 cups Dry Bean Soup Mix (Make sure there is no barley in the soup mix as this is gluten-free meal.)
1 Onion - diced
1 large Carrot - diced
1-2 Celery Sticks - diced
2 Zucchini - diced
2 -3 Potatoes - peeled and diced
3 cloves Garlic - finely chopped
1 400g tin peeled,crushed Tomatoes  (If you prefer a deeper richer colour, add extra 1/2 - 1 tin of crushed tomatoes)
1/2 cup White Wine
3 Bay Leaves
Flat Parsley - chopped
Salt and Pepper

Method:
 
Add a little olive oil to the pressure cooker or large saucepan.  
Stir fry garlic, bay leaf, onion, carrot, and celery for 5 minutes on medium heat.
Add white wine and cook for another 2  minutes. 
Add ham hock and dry bean mix. 
Add water until the saucepan is half full or the ham hock is covered.
Cover with lid  and cook 45-60 minutes on medium heat (If using a normal saucepan, cook for 45-60 mins, then simmer for 2 hours.)
Remove the lid, add more water (I use approximately double the amount of water as the pressure cooker is unable to tolerate a large volume of liquid.)
Add tomatoes and potatoes, cook for another 45 minutes, 
Add zucchini and cook for another 30 minutes or until the ham hock is soft.
Add salt and pepper to taste. 
Place some chopped parsley over before serving. If you like, add a little Parmesan cheese. 

Tips:-

• ***Make sure the pressure cooker is not under pressure before removing the lid. Trying to remove the lid while it is under pressure will result in terrible burns.

• For a vegetarian soup cook without the ham hock.

• This soup becomes richer on storing. If too thick, add water when reheating 

Contact: lee.leehocklai@gmail.com 

Using a pressure cooker shortens the cooking time

Pineapple Steam Pudding #glutenfree #steampudding #winterwarmer

Pudding time again.... Steam Puddings are such comfort food in winter, all warm and syrupy served with creamy hot custard. If you think you cannot enjoy these puddings because they are gluten-free, I assure you this steam pudding compares to those in any restaurant - soft, moist and delicious. Why not make one using this recipe - you will love it....

Ingredients:

150g Butter, melted
90g Caster Sugar
4 Eggs
1/2 cup Pineapple Juice
300g gluten-free Self Raising Flour
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1/2 tin Crushed Pineapple,approx 250g, drained.
3 tablespoons Golden Syrup
Extra butter to grease the pudding tin

Method:

Grease the pudding bowl with extra butter.
Place the crushed pineapple and golden syrup into the base.
In another big bowl, mix all the remaining ingredients and combine until smooth.
Pour into the pudding bowl.
Wrap the top with a baking paper, then aluminium foil.
Close the lid.
Put the pudding bowl in a deep saucepan with a rack in the bottom.
Pour boiling water into the saucepan till halfway up the pudding bowl.
Cover with lid and boil on medium/low heat for 90 minutes.
Keep a check on the water level in the saucepan as extra boiling water may need to be added to the saucepan.
Turn the pudding out onto a plate when it is still warm. 
Cut into slices and serve with gluten-free custard. (Please check the recipe from our gluten-free Lemon Steam Pudding)  
Also can be served with vanilla ice cream with maple syrup poured over the top. 

Contact: lee.leehocklai@gmail.com 

Roast Pork with Apple Pea Puree and Roast Vegetables #glutenfree #roastdinner

This is an traditional home roast but, we will show you how to cook a prefect crackling skin but still be able to serve a succulent, moist roast. Serve with our special apple, pea puree and gravy and roast vegetables. This is a perfect roast meal to share with your family.  Cook this perfect Roast Pork, along with a Turkey for Christmas dinner, so save the recipe to your favourites so it is easy to find.

Ingredients:

1 Leg of Pork, about 1.5 - 2kg. You can use pork belly too.
3 Granny Smith Apples - peeled and halved
1 Onion - cut in half
4 cloves Garlic
1/2 cup White Wine
1 cup Water
1/2 cup Frozen Peas
Salt and Pepper

Roast Vegetables:

Potato, sweet potato, baby onion, carrot, pumpkin..... as you like.
Cut into medium size pieces so can cook with pork and ready in 2.5 hours.
Selection of herbs - thyme, oregano, rosemary and parsley

Method:

Preheat oven to 200C
Score the pork skin, rub with salt.
Place apple, onion and garlic on a large deep tray.
Place the pork on top of the apple and onion.
Pour the wine and water into the tray, cover with aluminium foil, put in the oven for 45 minutes.
Remove the foil, add the vegetables that require a longer cooking time (like carrots, potatoes and baby onions) in the tray.
Bake in 180C uncovered for 30 minutes.
Remove the apple and onion from the baking tray.
Drain the wine juices into a bowl (Save to make delicious gravy later)
Turn potato, baby onion and carrots.
Add other vegetables which require a shorter cooking time, like pumpkin and sweet potato.
Brush with olive oil, sprinkle with salt, pepper and herbs.
Place in the oven, cook for another 45-60 minutes or until vegetables soft and pork skin crispy and dark brown.

Apple Pea Puree:

Boil the frozen peas and drain. 
Blend or food process peas, apple, onion and 1/3 cup wine juices from cooking the pork. Blend until smooth, add salt and pepper. If you like a hint of sweetness in your puree add a little sugar.

Gravy:

Bring the wine juices from the cooking of the pork to the boil on medium heat. (Remove the fat from the top before beginning to boil)
Add pepper and salt.
Mix a little potato starch with water, add to the boiling juices to thicken the gravy.
Add about 20g butter before removing from the heat.
This will make about 1 cup of gravy. If you require more, add extra water and white wine when beginning to cook the pork.

To serve:

Remove the Pork Crackling from the meat. Cut into slices.
Put some of the apple pea puree onto half of the plate.
Place some of the sliced pork onto the puree.
Place some of the cut Pork Crackling on the top.
Pour a little gravy over.
Serve with roast vegetables on the side.
Enjoy....

Contact: lee.leehocklai@gmail.com