" Chinese Roti"

            These are quite healthy roti because you can have full control of the oil and salt used.

Mini sausage buns

They are super soft and fluffy..
 loved the aroma from the milk powder and butter

   My daughter has been requesting these sausage buns for a long time...

 
   Ingredients
  400g bread flour
  20g wholemeal flour
  30g  castor sugar
  1/2 teaspoon salt
  instant dry yeast  1 teaspoon
  skim milk powder  20g
  Egg ( lightly beaten)  60g
  Lukewarm water  200g
  Unsalted butter  30g

  1 egg lightly beaten for egg wash
  Parmesan cheese for topping

    Method (bread machine):
    1.  Lukewarm water, beaten egg and skim milk powder all mixed together.  Pour into the  container.

    2.  Next, sugar on one side while salt on the other, follows by flours and yeast.

    3.  Set menu to "dough" setting,  press "start".  As soon as everything comes together as a rough dough, add in the soft butter now.  Let machine do the rest of the job for you now.

    4.  When it is done,  transfer dough to your working surface. Punch down air, roll into a ball shape, let it rest for 10 minutes.

    5.  Divide each into 50g dough, roll into a ball.  Let it rest for 10 miutes.

    6.  Flatten, roll each into rectangle shape, place a sausage bun. Roll and seal up the seam underneath.  Brush a little water on the edges to combine two buns together.

    7.  Lay them on baking tray,  make 3 slits over the surface for each. Cover and leave for 40 to one hour or, until the size is doubled.

    8.  Just before baking, egg wash all buns, sprinkle parmesan cheese over the top.

    9.  Bake at pre-heated oven of 180C,  about 18 to 20 minutes ( every oven is different), or until it starts to turn golden brown.

divided them, 50g each

flatten dough and roll into rectangle shape,
place a sausage in and roll it over, seal up the seam underneath

who wouldn't like sausage buns?

Honey Maltose BBQ ( Char Siew)

gluey sticky sauce, really good.

Naan Bread (Dan Lepard)

If I need to try out an recipe, it is always a habit for me to check out Dan Lepard's first.  His recipes are not just good but also reliable, I have learnt a lot from him.  So here I am now and again, using his recipes.

Talking about the bread,  Naan is one of the extra side dishes that I always have whenever I have Indian food here.  It has been a long time since I wanted to learn how to make them.  I am glad I have finally made it.
Dan's Naan here delivers such a favourable coconut aroma that carries on the next morning when I opened up the wrapper!

They are so soft, not dry at all,  the texture is really wonderful. I barely did any kneading at all, very easy indeed.  We had some with the curry, the remaining Naan I wrapped in plastic bag, put some foil over it and kept in the freezer for later use.

Recipe: The Guardian ( Dan Lepard)
Ingredients
200ml warm water
7g fast- action yeast
200ml coconut milk
550g strong white flour
2 tsp salt
Sumflower oil
2 garlic cloves, crushed
Nigella or cumin seeds ( I did not use)
Extra flour for shaping

well-risen dough
It must have something to do with the coconut milk, it is kind of gluey at this stage
just oil hands to do your job here.

divided into 6 

love the flavour of the coconut milk and also the aroma from the flour itself,
I love gluten :)

Method ( makes 6 or 9 small naan):
1.  Pour the water into a large mixing bowl, stir in the yeast and leave till dissolved, then whisk in the coconut milk.

2.  Add flour and salt, mix well to a soft dough then cover the bowl and leave for 10 minutes. Oil workbench and lightly knead the dough, cover and leave for an hour.

3.  Lightly flour the workbench, divide into balls, let them sit covered for about 20-30 minutes, so the dough beocme easier to roll out.

4.  Have a wok ready and hot on the hob, mix the crushed garlic with 2 tbsp oil. If you have a wok lid, it will keep the steam in and help make the naan lighter. Roll out one of the dough balls into a rough triangle, about 5mm thick, then pick it up and quickly flop it against the sides of the work.

5.  As it cooks, lightly dab garlic oil on the upper surface of the dough using a pastry brush or teaspoon, then sprinkle with nigella seeds. Adjust the heat so it bakes and puffs without burning too much on the base. Once it's half baked, use tongs to carefully flip it over and cook the other side. Repeat with the remaining dough.

6.  Let it cool, wrap well and freeze. When ready to serve, simply reheat from frozen in a  pre-heated oven until hot.


Alteration:
Note: I baked it in the oven instead.  I followed up to No 3 above and proceed to the following way:
1.  Pre-heat oven 200C / 400F /Gas 6. Place a roasting tin half-filled with water at the bottom of the oven.  It provides moisture in the oven which prevents the naan from drying out too quickly.

2.  Put the naan on a greased baking tray, bake on the top shelf for 7 minutes, then turn the naan over and cook for another 5 minutes.  While the naan is cooking, shape the next one. If your tray is big enough, you may be able to fit two at a time.  Remove the cooked naan from the oven and cover with a cloth to keep it warm.






 

Pork Jerky ( Bak Kwa )

Rich and sweet Pork Jerky

Roti Canai

    I never thought I would be able to make roti canai, indeed a very good experience for me. We had a good Nyonya curry chicken and roti canai for the dinner, everyone smiled. Thanks to Poh's Kitchen :)

Nyonya Curry Chicken and Roti Canai

             Another recipe from Poh's Kitchen,  truely yummy and again,  real Malaysian taste..

Coffee bread

Recipe from here
Ingredients ( 750g loaf)
Bread flour  350g
Coffee powder  9g
Instant dry yeast  4g
Castor sugar  53g
Salt  4g
Beaten egg  35g
Lukewarm milk  193g
Unsalted butter  35g



Method ( Bread machine)
1.  Dissolve coffee powder in the lukewarm milk, together with the beaten egg,  pour in the bread machine.
2.  Sugar on one side while salt on the other.
3.  Pour in flour, then the yeast.
4.  Set machine to "Basic" mode, light crust, 750g weight and press "Start".
5.  When everything comes together as a rough dough, add in the unsalted butter. Let the machine do the rest of the job for you.
6.  When it is done, remove the bread and continue to let cool on the wire rack.

Pumpkin bread

 
     I have neglected my bread machine for a long long time.., glad that it is still doing a good job:)




Recipe from here
Ingredients ( 750g loaf):
Bread flour  350g
Instant dry yeast  5g
Castor sugar  42g
Salt  5g
Skim milk powder  14g
Mashed pumpkin  105g
Lukewarm water  140g
Butter  35g
Pepitas  70g

Method ( Bread machine)
1.  Lukewarm milk and mashed pumpkin goes in first.  Sugar on one side while salt on the other. Next, add milk powder and flour in.  Yeast stays at the very top.  Pour in pepitas in the nut compartment or if not, add in straight after butter goes in. ( butter goes in right away when rough dough is formed).

2.  Set machine to "Basic"mode, "light crust", 750g weight, press "Start".

3.  When it is done,  remove container out of the machine and let cool on the wire rack.

Taro wholemeal oat buns (egg)

Moist, fluffy and light texture

This is the yummiest Mantou I have made so far.

Wholemeal curry beef bun and Fried Bun

     Love the colour as well as the flavour from the buns.

Water chestnut cake

     Water chestnut cake is refreshing, perfect as Summertime dessert.  It is also one of the usual dessert that Cantonese would like to have for their Chinese New Year celebration.

Steamed banana cake

moist, light cake

I modified Dan Lepard's Banana Bread  for a steamed version here.
Tasted great.

Ingredients
350g very riped bananas
15ml lemon juice
75g unsalted butter
120g dark brown sugar ( you may use 175g if not using very riped bananas)
40ml oil
1 tsp mixed spice
3 eggs medium
325g wholemeal flour
1 and 1/2 tsp bicarbonate of soda

Note: I added in 80g pepitas

Method
1.  Sift flour ( including the bran) and soda. Set aside for later use.

2.   In a bowl, mix well the mashed bananas with lemon juice.

3.  In very low heat, using a small saucepan, gently melt down the butter. Transfer to another bowl, beat in sugar, oil and spice.  Add egg one at a time until combined.

4.  Beat half sifted flour into the egg mixture, fold in the bananas and pepitas mixture, fold in the remaining flour gently.  Meanwhile, set up steamer.

5.  Spoon the mixture into the greased 9" round pan and smooth the top.

6.  Steam in high heat for 50 minutes, until a skewer inserted in comes out clean.

Black Beef Nasi Kandar ( Malaysian)

A very good recipe, so yummy, real taste of Malaysia!

Pork Belly with Wood Ear Fungus ( Hakka)

This is a homecook Hakka food.

Black Sesame Mantou ( steamed bun)

                                                         
 More Mantou..

Pumpkin Kuih Kosui ( Malaysian Nyonya)

    I did not use the right sort of tiny chinese tea cups for this recipe.
    But as long as it tastes good, I am happy :)

great dessert

Recipe from: Star Online (Amy Beh)
Ingredients

450g pumpkin
200g castor sugar
200g tapioca flour
50g green pea flour ( lok tau fun)
1/2 teaspoon salt
150ml thick coconut milk
350ml water
150g white grated coconut, from a young coconut mixed with 1/2 tsp salt ( I used fine dessicated coconut, got it steamed with 1/2 tsp salt. Let it cool completely).



Method
1.  Steam and mash pumpkin into a fine paste.

2.  Mix pumpkin mash with sugar, stir until sugar dissolved.  Add in tapioca flour, green pea flour, salt, coconut milk and water.  Mix into a smooth batter.

3.  Steam small Chinese teacups for 5 minutes until hot.  Stir the batter thoroughly then fill the teacups.

4.  Steam over medium heat for 20 minutes.  Cool the kuih and remove from the cups.  Roll in grated coconut mixed with salt.

Easy Chocolate Birthday Cake

      Easy birthday cake for all ages.

    Recipe from: BBC Food recipes ( Dan Lepard)
    Ingredients

    For the cake:
    100g unsalted butter
    250g castor or brown sugar
    50ml sunflower oil
    25g cocoa powder
    2 tsp vanilla extract
    4 medium free- range eggs
    80ml milk
    100ml double cream
    300g plain flour
    3 tsp baking powder


    For the cocoa frosting:
    25g cocoa powder
    300g icing sugar
    50g butter
    50ml double cream


    For the filling
    250ml double cream, whipped until stiff peaks form when the whisk is removed
    150g jam

I know, I have to be better at swirling frosting:)

   Method

   1.  For the cake, line the base of deep 20cm / 9in cake tin with non-stick paper and pre-heat oven to 180C/350F/Gas 4.

   2.  Melt butter over low heat in a small pan, pour into a bowl with sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in eggs followed by milk and cream.

   3.  Sift flour and baking powder into the butter mixture and beat until smooth, spoon into the prepared tin and cover the top of the tin with aluminium foil.

   4.  Bake for 30 minutes, remove the foil and further bake for 20 minutes, or the tops is springy and skewer inserted into the middle comes out clean.

   5.  Remove cake from oven and set it aside to cool completely.

   6.  Meanwhile, make the cocoa frosting. Mix cocoa powder and icing sugar in a bowl. Melt butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.

   7.  To assemble the cake, remove the cake from the tin, trim top of the cake to make it flat, cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with whpped cream. Top with the jam.

   8.  Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake.

Chicken and Mushroom Risotto

    I bought a free-range roast chicken for this recipe.  Risotto is my children's favourite dish, with this homemade food I can have control over the amount of parmesan and oil used.

Never Fail Steamed Taro Cake

I made this quite a few times,  indeed a very good recipe, simple and easy to make, tasted good with lots of shrimps.

Hua Juan Mantou ( Flower steamed buns)

                                                   I finally get to do this experiment :)

Crispy Roast Pork Belly (Siew Yuk)

Moist inside, crispy skin 

  This recipe is adapted from Bily Law, my favourite Australian Masterchef finalist 2011. By the way,  he is originally from my hometown too :)
  You may also like to check out his 2 cookbooks, Man Food and Have you eaten.

Gingerbread People

    My daugther made these cute gingerbread people for her friends in Christmas :)

How to prepare and store pumpkin puree

Pumpkin is good to add in your baking and cooking. 

 It is stress free if you get it prepared once and for all.  

 Method

1.  Heat oven to 200C / 400F.

2.  Remove fiber and seeds, cut pumpkin into big wedges, place them on baking tray, roast until a knife can be easily inserted and removed from the pumpkin, about 30 to 45 minutes. 

2.  Let it cool on wire rack for about an hour.  Using a knife (or a large spoon), removed the roasted flesh of the pumpkin and place it to the bowl of food precessor.  Process until the flesh is smooth, about 3 to 4 minutes. 

3.  Keep them in zip lock bags, covered with another layer of aluminium foil, store in the freezer for up to 3 months.
( Or just store in the fridge for up to 1 week).

roasted pumpkin just removed out from the oven,  the flesh is tender now.

just the flesh, get it processed until it is smooth, 3 to 4 minutes.

this is how I do it.

Cekodok Pisang ( Deep Fried Banana Balls)

    My favourite Malay kuih..

    Recipe from:  Nyonya Cooking ( Malaysian Recipes)
    Ingredients
    300g ripe bananas
    50g rice flour
    50g wheat flour
    1/4 teaspoon salt
    1/4 baking soda
    1 tbsp sugar (adjust according to sweetness of bananas)

    Method
    1.  Mash the bananas.

    2.  Mix all ingredients (except sugar) to the mashed bananas,  By adding just before frying, the     cekodok will be crispier on the outside.

    3.  Heat up oil at medium to high heat.

    4.  Put in a spoonful of banana mixture into the hot oil.  Allow it to sink, use another spoon and try to separate the cekodok pisang from the pot. It shall float by itself.

    5.  Before it browns, shape the cekodok pisang quickly into the shape of balls using a spoon.

My children love having it with homemade Matcha ice-cream

White Bak Tong Go (steamed cake)

     After the muscovado Bak Tong Go, we are craving for more now:)

Walnut bread

Lots of flavour from the nuts..
It has this beautiful pale colour like the  Simple Walnut Tin Loaf I made before,  I have no idea how is this happened :) Anyway, it is a good healthy bread.

From: The Complete Bread and Baking book
Ingredients
Makes 2 medium loaves ( I made a large one)

455g whole wheat bread flour
230g unbleached white bread flour
2 and 1/2 teaspoon salt
2 and 1/2 teaspoon instant dry yeast
460ml lukewarm water
1 and 1/2 tablespoon flavoured honey
1 tablespoon walnut oil or melted butter (optional)

extra flour for dusting
230g walnut halves, toasted, cooled and roughly chopped

1 or 2 baking sheets, greased

Risen well at room temperature

I made a few slashes just before baking

 Method (with alteration)
1.  In a large bowl, stir together the whole wheat and white flours and salt.  Make a well in the centre.
Stir in half of the lukewarm water and honey in a small bowl containing yeast.  Let it stand for about 5 to 10 minutes until foamy. Pour yeast mixture into the well in the flour. Re-heat the remaining water to lukewarm and pour into the sponge.  Mix until it become a thick batter.  Add in walnuts and mix evenly.  Cover and leave for 10 minutes. Knead, fold and stretch for 10 seconds. Cover and leave for 10 minutes. Do twice more for the 10 minute interval. Dough should be smooth and glossy.
(Note: I noticed my dough was a bit sticky still, so I added in a little extra flour also,  I used Dan Lepard's kneading technique here instead).

2.  Shape dough into a ball. Oil the bowl, return dough to the bowl. Turn the dough over so the top is oiled.  Cover with a damp towel and let it rise in room temperature, until doubled in size, about 2 hours.

3. Punch down the dough. Knead gently for 1 minute. Roll like the way you would do to a swiss roll, seal the seams, tuck two ends in.  Cover with damp towel and let it rise again in room temperature until it doubled in size , about 1 and 1/2 hours.  During the last 15 minutes of rising, heat the oven to 425F/ 210C.  Cut three slashes in the top of the loaf.  Bake for 15 minutes.  Lower temperature to 375F/ 190C  and bake for 20 to 30 minutes longer, or until the loaf sound hollow when tapped underneath. Cool on wire racks.
(Note:  If you are making two loaves, divide dough in half and shape into a neat ball and place on the baking sheet.  For my loaf, I used steam baked method, meaning a pan filled with hot water is placed at the bottom of the oven ).