Hi dear bloggers. I wish you and your family a blessed New Year with bundles of joy and happiness
Thursday, December 31, 2015
Monday, December 28, 2015
Like this bread very much. The texture is soft and a bit chewy. And it is nutritious also when compared to white plain bread.
Recipe: Adapted from Carol's "Original Flavour" Book
200 g bread flour
100 g whole wheat flour
1/2 teaspoon instant dried yeast
15 g fine sugar
100 c.c. water (room temperature)
30 g unsalted butter (room temperature)
1) Put all the ingredients except butter in a mixing bowl. Beat till form a dough. Add in butter continue to beat till you get a smooth and elastic dough. Place the dough on a lightly greased container or big bowl. Cover with a damp cloth or cling-wrap. Leave to ferment for 60 minutes or double in size.
2) Sprinkle bread flour on working counter, take out the fermented dough and punch out gas.
divide dough into 2 equal portions. Roll them round, and leave to rest for 10 minutes (cover).
3) Roll each dough flat into rectangular shape. Roll from the width. Rest and cover for 10 minutes again.
4) Roll flat till the length is about 40 cm and the width is the same size as that of your baking mould so that it fits.
5) If your mould is not non-stick, grease the mould and dust with flour. Place the dough into the mould with the end of the folded dough facing downwards. Place the 2 doughs at each side of the mould with some space in between them. Ferment for 60 - 70 minutes till the dough reaches 90% of the rim of the mould.
5) Preheat oven 10 - 15 minutes at 210 deg before the baking time.
6) Cover lid (the lid needs to grease with oil too) . Put into the preheated oven and bake for 40 minutes.
7) Take out from the oven and immediately remove the bread loaf from the mould. Allow to cool on the wire rack before slicing them.
Thursday, December 24, 2015
Hi! Dear bloggers and friends. Today is Christmas Eve ,here I would like to wish everyone of you a very Merry X'mas and a Happy New Year.
320 g bread flour
50 egg (whole egg without shell)
3/4 teaspoon instant dried yeast
1/2 teaspoon salt
20 g fine sugar
160 c.c fresh milk
50 g unsalted butter ( at room temperature)
1) Combine all ingredients ( except butter) in a mixing bowl . Mix and knead to form a dough.
2) Add butter and knead till the dough becomes elastic and smooth dough. Put the dough in a lightly greased big bowl, cover with damp cloth or cling-wrap. Leave to ferment for 50 - 60 minutes in a warm place.
3) Divide the dough into 4 equal portions. Roll into balls. Cover and rest for 15 minutes.
4) Sprinkle a little bit of flour on the working surface table, flatten the dough with rolling pin. The shape is slightly square bottom and a sort of tear drop, triangle like a Christmas tree. Roll equal size for each piece of dough (long triangle shape). Got a piece of baking paper lift the shaped dough onto the paper. Spread nutella across the area. Please watch the video for clear instruction.
4) Leave to ferment for 40 - 50 minutes. Brush with egg wash and bake in preheated over at 180 deg for 15 minutes.
Monday, December 7, 2015
Ingredients: (Vary amounts according to your liking)
1. Pa-mee also known as hand make noodle without alkali (1 kg (feeds 8 people)
2. Wong Bok (chinese cabbage)
3. Prawns 300 g
4. Venus clams 1 kg (soak and wash sand away)
5. Pork belly 100 g
6. Lean meat 200 g
7. Flat taupok 5 pieces
8. One chicken breast
1. Stir-fry minced garlic and shallots together with sliced pork belly till fragrant or light brown.
2. Add water (about 8 big soup bowls) and chicken breast. Simmer till broth is slightly creamy (about 1 to 1.5 hours). (Add ikan billis if you like.)
3. Use a strainer to remove residue in the broth.
4. In another pot of water, cook the venus clams till they are cooked (opened). Discard those that did not open. Let this water stand for about 30 minutes so that any residual sand can sink to the bottom of the pot. Otherwise, use a fine mesh strainer.
5. Add this water to the broth and bring to boil.
6. Cook the noodles in another pot of water so that the excess starch does not go into the broth.
7. Slice up all other ingredients. Add ingredients and noodles into broth. Mix in the venus clams.
8. Season with salt.
9. Garnish with coriander, spring onions, fried shallots and serve hot.
10. Mince some garlic and chilli and light soy sauce to make a garlic-chilli dip. This goes very well with the noodles
Saturday, October 10, 2015
Hi dear friends. I have been missing for quite a long time.
Today I am back and I present here pumpkin dough angku kuih with peanut filling. This is my first attempt using pumpkin to make the dough. I would like to mention here my recipe is just a guideline. You have to adjust the water or flour portion when making the dough. I used Malaysia pumpkin which contains a lot of water content. When your dough is dry, add little more of water, or if the reverse happens where the dough is wet and sticky, just add a little more of flour. Knead till you get a pliable and smooth dough.
Recipe: (Makes 10)
Ingredients for filling: (Mixed together)
100 g toasted and ground peanut (available at supermarket)
40 g fine sugar
1/8 teaspoon salt
1/2 tablespoon cooled cooked water or coconut milk
1 tablespoon creamy peanut butter
For the skin dough:
120 g pumpkin (without skin and discard the seed)
80 g glutinous rice flour
15 ml or more water, depends on the pumpkin water content
1) Cut pumpkin into pieces, steam and mash whilst hot.
2) Combine flour and sugar with number 1 above. Knead and slowly add in water bit by bit. Knead till form a smooth and pliable dough.
3) Roll each skin dough into balls. Lightly flatten the dough, wrap in filling and sealed properly. Press it into mould lightly and knock out on a piece of greased banana leaf. Finish the rest. Based on the mould that I used, I used 22 g of the skin dough and 18 g of filling.
4) Steam over medium heat for 8 - 10 minutes until cooked. Lightly brush with oil. Serve.
Sunday, June 21, 2015
This is a revised post. This bread is so good and tasty that I must once again share it with you. I like the fine texture of the bread, its cheesy taste and the sweetness and sourness of the blueberry jam. They are a perfect match.
The recipe is here.
Wednesday, June 10, 2015
Let me tell you, it is not easy at all. How many different recipes can you possibly conjure up? Sometimes, I just run out of ideas and resort to simple dishes. The above - steamed minced pork with lotus root, is one example. My first time putting lotus root and minced pork together, I had come across a similar dish at a food court recently.
Not only is it easy to prepare, this dish is healthy as little oil and sugar are used. In fact, you only need about ten to minutes to prepare the ingredients, and let the rice cooker/steamer do the rest of the job.
The usual lotus roots you find are dark brown and coated in mud. However, I used white lotus root here as I find that the crunch adds variety to the minced pork. Choose the younger (smaller and lighter in colour) ones for added crispiness.
(A)- 300 g minced pork
- 1 teaspoon salt
- 1 teaspoon light soy sauce
- 1 tablespoon water
- 2 teaspoon corn flour
- white pepper powder
(B) - 100 g lotus slices (cleaned and peeled skin and then sliced thinly)
(C) - 2 tablespoon or more of cooked water (adjust to taste)
- 1 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce (for colouring, optional)
- 1/2 teaspoon sugar
1) Combine ingredients (A) and mix well. Use a pair of chopsticks to stir at one direction until the water is fully absorbed by the meat. Once completed the meat becomes gooey, and the texture is smooth. Add in lotus slices, gently crush the lotus root into rough pieces as you blend them together with the minced pork.
2) Steam the minced pork mixture for 15 to 20 minutes.
3) Once done, drain the sauce from the plate. Mix ingredient C into the sauce and pour back into the dish. Garnish with spring onion and serve with plain rice.