Tuesday, 31 May 2016
Making bread pudding is pretty easy to do. It was one of my earlier conquest when I started blogging. If you ever have trouble following a bread pudding recipe, just forget the recipe. You don't have to memorise. All you have to do is understand the dish. There are two main components in a bread pudding: the bread itself and the custard. Use any breads and cut it into decent sizes so that it could be soaked easily. As for the custard, use one large egg for every cup of milk (240 ml) and I guarantee you you won't go wrong. Cook for how long? This isn't an issue either. Use the old reliable skewer. If it comes out clean, it is cooked. Generally, it would take 15-20 minutes in ramekins at 170C.
Wednesday, 25 May 2016
Guess what I did to my yummy pumpkin kaya that I made yesterday? Yes, I paired it together with my Japanese milk bread recipe to make this Pumpkin Kaya Wholemeal Milk Bun. In line with the healthy nature of the pumpkin kaya, I braved myself to adapt my Japanese milk bread recipe to include wholemeal flour for a wholesome recipe. The experiment paid off handsomely. It was super delicious! A perfect combination. The bread remains soft and fluffy for two days because of the use of tangzhong method. Don't know about Day 3 though because we have already finished all the bread!
Pumpkin Kaya Wholemeal Milk Bun 金瓜加椰全麦面包Makes 8 individual bread
25 g plain flour
120 ml (1/2 cup) whole milk
2 tsp instant yeast
120 ml (1/2 cup) warm whole milk
300 gm bread flour
50 gm wholemeal flour
60 gm sugar
1 1/2 tbsp milk powder
1 tsp salt
1 large egg
40 gm butter
one portion kaya jam (recipe here)
black sesame seeds (optional)
Mix all ingredients together and stir until there is no lumps left. Put it in medium heat. Stir until the mixture thickens. Continue to fully cook the roux. Remove from fire, cover and set aside to cool .
1. Meanwhile, mix yeast into warm milk and sugar. Stir and set aside for 10 minutes until it becomes foamy.
2. Mix wholemeal flour, bread flour, milk powder and salt into a mixing bowl. Stir to mix. Make a hole in the middle. Add egg, tangzhong and yeast mixture into flour. If you have a bread machine/mixer, now is a good time to use it. Combine everything. Dough should be very sticky at this point. Knead for 10 minutes until dough is elastic and less sticky. Add in butter and continue to knead until butter is well incorporated. Form dough into a ball, brush with oil and cover loosely with clingwrap or cloth. Set aside for dough to proof. Dough should at least double the size before the next step. Depending on external conditions (temperature), it will take about 1 to 2 hours (I proofed overnight in refrigerator).
3. Punch dough to deflate. Divide into 8 portions. Roll one portion into a ball, roll into a disk and apply kaya jam. Seal the edges to make a ball again. Flatten and cut into 8 portions like the diagram. Twist individual portion to make patterns. Cover and set aside to proof for another hour or until the dough doubles in size.
4. Preheat oven to 170C. Meanwhile, brush top of dough with some eggwash and sprinkle some sesame seeds into middle for garnishing.
5. Bake in preheated oven for 15 to 20 mins. Remove and cool in wire rack.
Sunday, 22 May 2016
I know there are many recipes for pumpkin kaya and I am not surprise one bit how popular it is. This kaya is a keeper! For a start, it is way healthier than the normal kaya we consume. It uses lesser sugar as the pumpkin itself is already naturally sweetened. But most of all it is eggless. Not only do you save on consuming bad cholesterol, it also means that people who are vegan or allergic to eggs could have a chance to savour this wonderful Malaysian delicacy called kaya. Blessed be the one who invented this pumpkin replacement! It is ingenious.
Thursday, 19 May 2016
I am going all artsy-fartsy today. It took me a long time to come out with this dish. I had this idea dancing in my head to reinvent our good old roti jala or lacy pancake into something sweet and upscale. If you are clueless about what roti jala is, you can click here to know a little more.
I was inspired to make a chocolate flavoured roti jala for a sweet dish instead. I then paired it with bananas that has been caramelised in sugar for that sugary glaze and bittersweet taste. Lastly, I topped the roti jala with some wholesome yogurt and a sprinkle of crushed nuts that are bursting in nutritional goodness. How is that for breakfast? Any takers?
Sunday, 15 May 2016
I was flipping some old recipe books for inspiration when I came across this recipe on curry chicken tart. What I really liked about the recipe was the flaky pastry that involves combining a water dough and oil dough. Unlike western pastries, that is short and crumbly, this type of crust is flaky with many layers. This type of crust is used in many Chinese pastries like egg tarts and ham tan sou.
To make this flaky tart, an oil dough is first wrapped with the water dough. It is then worked like a puff pastry to get the nice layers. I didn't really get very distinct layers. Maybe I worked the dough too thin. I was, however, very satisfied with the taste and crunch.
Tuesday, 10 May 2016
I had my first taste of Thai green curry many years ago, not in South East Asia but in London. I was a student then and one kind friend brought this Thai takeaway and shared it with me on a cold winter's night. Needless to say, I was hooked from that fateful day. There is something about the blend of aroma from the herbs and spices with that creamy coconut milk that makes this so aromatic. It is not as intense a dish as its other curry counterparts, yet it holds its unique taste that is utterly addictive.
Thursday, 5 May 2016
Many years ago, I had the opportunity to stay with my late grandmother in Ipoh. I remember vividly that she made me this humble egg custard dessert that I loved so much. As humble as it was, it was deemed a luxury to us back then. It was silky smooth. It was saporous sweet. And I was a hungry kid. There couldn't be a better match.
Now that I am all grown up, I realised what this dish is all about. Steamed egg with ginger juice is actually a very traditional Chinese dessert of the Cantonese clan. No wonder my grandmother had this dish up her sleeves. She was Cantonese. This steamed egg with ginger juice is a pretty famous dessert in Hong Kong too. My grandmother's steamed egg with ginger juice, which I totally adore and vouch for, used whole eggs and ginger only, unlike other recipes whereby milk is also added. Some of nowadays recipe even reduced the egg yolks to make it healthier. But I only like it one way, that is how my grandmother made it. In case you are wondering what does it taste like, the custard tasted like Tong Kee's famous egg tart minus the tart shell.
Tuesday, 3 May 2016
Just yesterday, I was having a conversation with my old school mate. I was thrilled to know that she was following my blog ardently. Unfortunately, she did not try out any of the recipes. I asked her why and she told me the recipes were too complicated for her. On a hindsight, I might have overlooked readers who favours the simplest of methods. A lot of my recipes previously emphasized on authenticity. Therefore, for this week alone, I am going to introduce some shortcuts to make popular recipes quickly and easily.
This friend of mine adores apple crumble. This quick and easy apple crumble tart is a shortcut without having to make pie crusts. I hope that she will find this recipe useful. Either way, this is one worthy recipe as it uses a healthy, fatless ingredient to replace the rich pie crust. Leftover bread slices were used here. Not only did I managed to use up those extra stale slices that I kept frozen, I also used wholemeal for a healthier alternative. The result was a crunchy toasted crust that was absolutely wonderful to bite on.
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