So here I am, dusting my old blog and making an entry… There really isn’t any excuse for not posting apart from laziness. While i have been cooking and baking up a storm over the past couple of months, I haven’t been posting them up in here.
Nevertheless, it’s 10.38 pm on a Good Friday evening. I didn’t want to miss posting a “Hot Cross Buns” recipe. Because as we all know Hot Cross Buns are made to celebrate Good Friday. And i didn’t want to wait till Good Friday 2015 to post this up!
These buns were made using sourdough starter which i’ve been growing in my kitchen for the past couple of months (more on that on a later post). They were studded with raisins and are refined sugar free with the use of coconut sugar.
“Why the sudden health kick???”, u ask… Well, it’s because these buns were made with my toddler’s health in mind. And you know how paranoid mothers can get… Plus, they are all not that bad for you!
So here’s wishing everyone a Good Friday!
Sourdough Hot Cross Buns
250 gram bread flour
120 gram sourdough starter
50 gram coconut sugar
5 gram salt
1 egg yolk
35 grams butter
50 ml water
100 grams raisins
For the crosses, i just made a paste out of water and flour.
1. Mix the flour, sugar, salt and sourdough starter into a bowl. Make a well in the center, add in the egg yolk, water and milk. Pour the dough onto a kneading table, add the butter and start kneading away till the dough turns elastic and is able to be stretched to thin membrane without tearing. Add the raisins and knead till they are well distributed around the dough
2. Round the dough into a ball and leave it at room temperature, covered, till it doubles in size (about 2 hours, on a hot climate like mine).
3. Gently deflate the dough and cut the dough into balls each weighing 50 grams. Place them on your baking sheet and set aside till it doubles in size again. (about 2 hours)
4. Make a paste with flour and enough water. Pipe crosses across each bun
5. Preheat oven to 200 degree celcius. Bake for about 10-15 minutes till the bread turns a nice golden brown.
A few months ago, we invited some friends over and bought 3 sets of 6 pack beer to share. That’s 18 cans.
Now, without wanting to sound like an elementary school mathematical problem, we finished 14 cans amongst ourselves. There were 4 untouched cans of beer.
Fast forward three months later, there are still 4 cans of beer sitting in the fridge.
The husband wouldn’t touch them because he doesn’t like drinking alone.
And i have been alcohol free for the past two plus years after getting pregnant and currently breastfeeding my toddler.
These beer cans kinda annoy me. They were squatters which i would love to see disappear because they were just taking up precious space in my fridge. And you can say i am pretty possessive when it comes to fridge space because between HUGE watermelons, papaya and cantaloupes, i always find myself running out of refrigerator room.
Gleefully, i pulled open the tab of a beer can, knowing as i did so, i will be freeing 330ml (yes that’s the volume of a can of beer) of space. This beer is going into the batter for my fish and chips tonight.
Since there were only two of us eating, i only had a few slices of fish prepped. This means i had a whole LOTTA batter leftover. And no, i wasn’t going to refrigerate this batter for later use because as i stressed on earlier, i really really like my fridge space.
A brilliant idea came to mind. I chopped up some onions, used up the remaining of the batter
So that was our meal. It’s more fried stuff than i would have ever approved. So i made a lil’ salad bed.
And of course not forgetting a lil mayo and some ketchup.
Beer Battered Fish and Chips
Recipe HERE by Paula Deen,
Taken from Food Network
I remember seeing someone doing this on the internet a few years ago.
And my first thought was…
“Geez, that’s a lot of work for a meal!!!”
And here I am, a few years later, attempting something i thought was so frivolous.
I must have had a personality transplant or something!
Or rather, the process of ageing does funny things to your brain.
So, if you are old and aged like me, and would like to do frivolous things, here’s a step by step pictorial.
One word of advise though, for the sake of your sanity,, please use the shorter grained Japanese rice for this.
Short grained Japanese rice have a stickier quality, which saves you from tearing your hair out when the balls of rice refuse to ball together.
I learned this the hard way using the regular Chinese (or was it Thai?) long grained rice.
2 Cups of cooked Japanese Rice
1 TBS of fish sauce
1/2 TBS of soy sauce
2 cloves of garlic, chopped
3 TBS of oil.
Salt and Pepper to taste
Heat the oil in a wok, Throw in the chopped garlic and cook till fragrant
Throw in the rice and the sauces. Mix well to combine. Taste and add salt and pepper if necessary
1/2 TBS mirin
1/2 tsp soy sauce
Oil to coat the pan
Beat the eggs, mirin and soy sauce together in a bowl.
Coat your frying pan with a bit of oil and pour just enough of the mixed egg to form a thin layer of omelette.
Repeat the process till all the eggs are used.
I am really bad with words, so i think it is easier if you refer to the pictorial. Or if you are a youtuber, please head on over to theKKSshow’s video for her comprehensive steps on how to make the rilakkuma omurice
But do take note that her recipe differs from mine. Hers was done with tomato ketchup. Mine was soy sauce.
This cake is made to honor the cows to be slaughtered tomorrow.
And to wish all my Muslim Friends Happy Idul Adha.
Happy Holidays everyone!
When i was making these biscuits this morning. I didn’t think that i was going to write a blog post about them.
All i wanted was to use up the gravy that i made the day before.
My impression of biscuits was never fantastic. Gone were the days where I would nibble on a piece of tasteless, unsavoury Popeye’s biscuits.
In addition to that, biscuits were never photogenic.
Biscuits doused in pale, white-ish sauce were even less impressive.
However, i decided to weather all the negativity. Because it is of utmost importance that i were to journal this recipe.
The recipe that had the power to erase all the bad judgement i passed on all the biscuits that i ecountered before.
I’m sorry Biscuits, I’ve been harsh on you.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup shortening ( I used butter)
- 1 cup milk
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
And in case you were wondering about the gravy, the recipe can be found HERE
Just a short post, to flaunt my cake.
There are flaws in this cake. The straps of the goggles were falling off. Parts of the fondant was wrinkled.
But i choose to ignore them all and reach for a nearby banana.
seriously, the song was stuck to my head as i was creating this
“ba ba ba.. ba ba nana, BANANAAAH, Potato- naaahh”
Happy Birthday to my nephew Brian who just turned 4!
I hope you liked the cake auntie made for you!
And I dont know how Gru creates his minions. But here’s how i created mine:
Besides being swamped with handling the payroll at work on the first day of every month, I like to do a little what i call “blog event browsing”
It’s the time of the month where i poke my nosey nose at the various blogs that’s hosting some of my favourite blog events.
So, the theme of this month’s Little Thumbs Up is Soya Bean
And since Mich, the host, was kind enough to open this event to dishes with at least 2 tsp of soy sauce. Our breakfast of DIY Rice Noodles automatically qualified as they were practically swimming in soy sauce!
The rice rolls came out so silky soft that i decided that they were fitting for my 14 month toddler with +- 8 teeth.
Her version was drenched with carrots, corn and some bone broth.
So here goes!
Homemade Rice Rolls
Makes about 5 rolls
40 grams rice flour
1/2 tbs cornstarch
1/2 tbs wheat starch
1/2 tbs cooking oil
pinch of salt
Sift the rice flour, corn starch, wheat starch and salt into a large bowl
Gradually, while whisking, pour the water into the flour, making sure that there is no lump.
Add the oil and set aside for 30 minutes
Place an oiled tray into a steamer. When the water in the steamer has come to a boil, Give the batter a good stir and ladle a think layer of batter into the oiled tray.
Cover and steam on high heat for 5 minutes.
Remove tray from steamer, let cool.
Using a spatula, carefully lift one edge of the cooked rice roll and roll it up into a cylinder.
Continue to steam the rest of the batter until it is used up.
Soy Sauce dressing
1 TBS oil
4 slices of ginger
2 TBS sugar
50 ml of soy sauce
50 ml water
Heat the oil, ginger and sugar till the sugar turns syrupy. Add the water and the soy sauce. Let the mixture come to a boil
To serve. Place the rice rolls onto a plate and ladle the soy sauce dressing over it.
A glance at this photo wouldn’t have you guessing of the crazy that went behind making it.
This donut combines two of the most unfitting ingredients ever thought of in a challenge.
Cassava and Yogurt.
The Indonesian Foodblogger has outdone itself by challenging its members to use these two ingredients in a dish.
And if you think things couldnt get any worse, I’ve further outdone myself by choosing another fermenting component on top of my fermenting milk product (read: yogurt).
Yup, you guessed it, this donut is made from fermenting cassava.
While i would love to go on and on about the benefits of food that has been fermented, this donut is not it.
Because all the goodness in eating live organisms went out the window when i drowned these donuts in a pool of hot oil.
But what about the yogurt, you ask?
Well, the yogurt was sugared, egged and cooked to make pastry cream!
Oh wells, YOLO !
So while this donut may not be the healthiest snack.I am glad I took up the challenge to combine two incomplementary product to make a mind blowing dessert.
Here’s to you, IDFB!
Donut tape Singkong (Recipe in Indonesian)
Taken from Sajian Sedap
300 gram tepung terigu protein tinggi
100 gram tepung terigu protein sedang
6 gram ragi instan
35 gram gula pasir
15 gram susu bubuk (Saya pake creamer)
1/2 sendok teh baking powder
200 gram tape singkong
1 butir telur
175 ml air es
40 gram margarin
1 sendok teh garam
minyak padat untuk menggoreng
- Campur tepung terigu, ragi instan, gula pasir, susu bubuk, dan baking powder. Aduk rata. Tambahkan tape singkong. Uleni rata.
- Masukkan telur dan air es sedikit-sedikit sambil diuleni sampai kalis. Masukkan margarin dan garam. Uleni sampai elastis. Diamkan 15 menit.
- Kempiskan adonan. Timbang masing-masing 35 gram. Bulatkan. Diamkan 10 menit.
- Pipihkan adonan. Bentuk bulat lagi. Letakkan di loyang yang ditabur tipis tepung terigu. Diamkan 45 menit sampai mengembang.
- Goreng dalam minyak padat yang sudah dipanaskan di atas api sedang sampai matang. Dinginkan.
Yogurt Pastry Cream
- 2 cups strawberry flavoured yogurt (Heavenly Blush)
- 1/4 cup sugar
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- In a medium saucepan, combine milk, sugar,and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, and cornstarch. Whisking constantly, slowly pour hot-yogurt mixture into the egg-yolk mixture. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens (about 2 minutes).
- Add the butter, and stir into the mixture. Let the mixture cool.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled. Pour into a pipping bag fitted with the longest pipping tip you can find at home.
Take a piece of the donut. Push the tip of the pastry cream filled pipping bag into the middle. Squeeze gently to fill the donut with the pastry cream
For the garnish, melt some hot chocolate over a double boiler. and dip the donut tops into it.
Ree’s blog at the pionerwoman always gives me the giggles. She’s always so witty in her description.
And when i was vacationing in the US two years ago, I was lucky enough to catch snippets of her cooking show. In fact i made sure i stayed back in the hotel just to catch her show. Imagine, passing the opportunity to sight-see Times Square in New York to catch Ree Drummond!
So when this month’s cook like a star chose Ree to be their featured chef. I was more than willing to pitch in.
So here goes my Penne Alfredo.
I’ve made this dish quite a couple of times. But i’ve never blogged about it because the final pale color of this dish never inspired me enough to pull out my camera. Don’t get me wrong. This dish tastes amah-zing! just that the colors was a bit drab.
Today however was different. I was armed with parsley leaves and tomatoes. They make the perfect garnish.
Taken from The pioneerwoman
- Prep Time:
- 5 Minutes
- Cook Time:
- 20 Minutes
- 12 ounces, weight Bowtie Pasta (farfalle)- i used Penne
- 4 Tablespoons Butter
- 2 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 cloves Garlic, Minced
- 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
- 1/2 cup Half-and-half
- 3 Tablespoons Heavy Cream
- Low Sodium Chicken Broth, As Needed For Thinning – I used homemade bone broth
- 3/4 cups Parmesan Shavings Or Grated Parmesan
- 2 Tablespoons Fresh Parsley, Minced
Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
It’s such a shame if i were to miss this month’s Little Thumbs Up chosen theme of Pandan. Especially since i have an overgrown pandan shrub at my mini garden, outside my house.
I didn’t want to make a pandan chiffon cake. That’s a bit overdone
I wanted to make a cool refreshing cup of cendol, an Indonesian (or is it Malaysian?) dessert of coconut milk sweetened with palm sugar.
I’ve been reading a lot of blogs which contrary to our long standing beliefs, regard that coconut milk is good for you. especially when it’s served raw. Ditto for palm sugar in relation to our common out of the mill white sugar.
I didn’t have a problem with those findings. In fact, i am ecstatic. Indonesia is like a coconut depot. i can get a whole coconut for less than USD 50 cents and get:
- 1. coconut water (another superfood),
- 2 coconut milk,
- 3. coconut shavings (which can be ground into coconut flour).
Talk about making your dollar stretch!
So, back to my cendol adventure. I just had a very tiny, insignificant problem: I didnt have that fancy tool needed to make the cendol strands!
*image taken from alatapa.blogspot.com
right, like i would let that get in the way.
So here i go, showing you a step by step pictorial on making cendol. If you’ve been following this blog, you probably noticed that i almost never do a step by step.
A good reason for that is my kitchen is like a hot mess each time i am in it.
a better reason is that i was always too lazy.
But here i am, laziness cast aside.
First, we snip the pandan leaves like so. Drop them into a blender and…
When all the leaves have been blended to pulp sized, and your water is a nice shade of green, you strain it to catch all the water, and discard the pandan leaves pulp.
Pour the green pandan water into your flour which is made up of hunkwee flour, rice flour, and sago flour. Whisk the mixture till well combined.
Restrain this flour mixture, to get rid of any lumps that might form during whisking.
Next, find the biggest cooking vessel at your home.
For me, it’s my giant chinese wok.
Cook over low heat while whisking till the mixture thickens like so:
If you have that fancy cendol tool, good for you!
If you dont, you just have to be extra creative.
Today i used a pipping bag.
Get out your oven mitt! Because you are gonna squeeze the hot pandan mixture into an awaiting bowl of ice cold water. Do not wait for the mixture to cool or it won’t gel!
Next we go to assembly.
A nice serving of melted palm sugar (gula melaka)
Spoon some of that cendol you just made in…
Okay, without the cendol maker, these may be fatter than your average cendol. That’s ok. No one minds. I’m cool with it. You’re cool with it. We’re cool.
Top with coconut milk, freshly squeezed of course.
All the way to the top! *In my haste to taste the drink, I don’t have a picture of the finished glass of cendol with coconut milk all the way to the top.*
50 grams of Pandan Leaves snipped
325 grams of water
Blend the pandan leaves with the water till the leaves are pulped, and the water turns a nice shade of green. Strain the mixture.
The dry ingredients:
25 grams hunkwee flour (Mung Bean flour)
20 grams rice flour
5 grams sago flour
1/4 tsp salt
1 TBS sugar
Whisk the flours together. Add the sugar and salt. Stir to combine.
Pour the pandan water into the flour mixture. Give a good stir. Strain the mixture for any lumps.
Prepare a basin of ice water, ice cubes are welcome. Prepare oven mittens and a pipping bag.
Pour strained mixture into a wok. Cook over low heat till thickened
Pour it into a pipping bag. Using the oven mitts, gently squeeze the cendol into the basin of ice water.
1 L of Freshly squeezed coconut milk, salted with 1tsp of salt.
2 blocks of gula melaka, melted (add water if too thick).
Ladle some of the gula melaka onto an awaiting cup. Ladle some of the cendol, and top the glass with the freshly coconut milk. Enjoy at room temperature or with ice :)