Garlic and Rosemary Focaccia

It seems like my sweet tooth is gone on a little vacation.

Cause for once in my life, I am favouring savoury foods instead of my usual staple of cakes, cookies and candies.

Take today for instance, i started out with an ingredient rarely mentioned in this blog.

Garlic.

A neglected and underrated vegetable (or is it root?) here in Crustabakes.

So along with dried rosemary (Well, ideally, i was supposed to use fresh ones), i have taken the garlic and massaged it into a focaccia bread dough to create the most wonderfully smelling kitchen.

And of course the most wonderfully smelling bread too.

The recipe for this focaccia was taken from Sweet Pea’s kitchen. As with most of the recipes on her blog, this recipe was pretty straightforward.  And although this is my first time making focaccia, i thought it went quite well. I pretty much adhered to the instructions, substituting only on the scale to fit the bread into a 9×13 pan instead of the 12×14 pan.  

The resultant bread had a good crisp skin and a chewy interior. And with its dimpled surface and aromatic flavours, this is as focaccia-ish as it could be. Oh, instead of the usual spray of cooking oil on the pan to prevent sticking, i drizzled garlic oil on it, to infuse even more flavour on the bread.

With all the garlic, rosemary and seasalt, this focaccia is actually good enough to be eaten on its own. But i did have some leftover tomato dip which went along very well with the bread.

Oh, and you might want to brush your teeth again after that. Or at least get the breathmints ready. 🙂  

Garlic and Rosemary Focaccia

Taken from Sweet Pea’s Kitchen

Pepperoni and Cheese Pizza

So after days of not turning the knobs of my oven, i decided to crank it up today.

All the way up, at 500 F.

Cranking the oven at such a high temperature is one of the steps to achieving flat, crusty pizza dough.

While some people prefer chewier, thicker dough. I like mine to be on the thin and crispy side.

Not taco shell thin and crispy of course, but just thin enough so that i don’t have to battle the chewy dough with my teeth.

And i read the key to that was to pop the pizza dough in the oven before it had the chance to rise, and the intensified heat of 500F will make sure that the underside of the pizza crisps up.

And as for the filling, i opted the easy way out of using a canned prego spaghetti sauce (How predictable right?). Then i sprinkled some grated mozarella, mixed italian herbs, pepperoni slices, and grated cheddar.

and Voila!

Pepperoni and Cheese Pizza

Taken from Annie’s Eats

Perfect Pizza Crust Recipe

Ingredients:
½ batch of perfect pizza crust

3 TBS canned Prego Spaghetti Sauce

Some dried Italian Herbs

¾ cup shredded mozzarella cheese

A handful of pepperoni

¾ cup shredded cheddar cheese

Directions:
Preheat the oven and a pizza stone to 500° F.  Allow the stone to heat for at least 30 minutes.  In the mean time, cut a round of parchment paper the size of your pizza stone.  (Alternatively, use a pizza peel.)  Sprinkle lightly with cornmeal or semolina flour.

*Note: I dont own a pizza stone, so i just placed a dark cookie sheet at the lowest rack in my oven.

Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust.  Spread the Prego spaghetti sauce in a thin layer evenly over the unbaked crust.  Sprinkle with  Italian herbs, then shredded mozzarella.  Top with pepperoni slices and finally sprinkle with shredded cheddar.  Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone (*dark cookie sheet) and return to the oven.  Bake for 10-12 minutes, or until the cheese is melted and browned.  Slice, serve, and enjoy!

Vanilla Ricotta Fritters with Lemon Curd

At the rate i am going, I think i might soon be ineligible to call this blog CrustaBAKES. I think it’s been almost a week since i baked something.

And today, my oven still laid cold and unabandoned (please bear with me)  as i diverted my attention to the stove.

And deep fried these Vanilla Ricotta Fritters.

Balls of dough soft and fluffy, so very like their airy cousins of donuts.

Except they probably need only 1/4 the effort making donuts need.

No make that 1/8.

Using the muffin method of mixing wet to dry ingredients, these fritters are really a breeze to put together.

 The recipe states the use of baking powder for leavening to create that aerated, fluffy structure. With the acidity from the use of ricotta cheese, i think the reaction from the baking powder was tremendously boosted. Plus, it also must have made this all the more soft and moist.  And if you are worrying about the grittyness of Ricotta cheese, you can set your minds at ease as the grittyness will cook out and disappear into nothingness.

And while these subtly sweet fritters are delicious with a simple sprinkle of powdered sugar. I decided to make a dip for it.

A lemon curd.

That’s like happy sunshine in a cup, which makes everything it touches shines

Including these Vanilla Fritters!

Vanilla Ricotta Fritters

Taken from A cozy kitchen.

Lemon Curd

Taken from Martha Stewart

Fried Shallot and Rosemary Crackers

I am definitely getting ahead of myself with these.

Fried Rosemary Crackers.

Not only are these cookies savoury, but they are also fried.

And that’s something you don’t see everyday in Crustabakes, which up till now has been powered by lots of sugar, flour and happy heat from the oven.

But it’s always good to break out of the shell and try something new.

Plus it’s rewarding too!

These blistered crackers are flavoured with rosemary, fresh shallots and curry powder. 

They are really really tasty and addictive, just like the popcorn, or potato chips that you cant stop at one.

And while they are good enough to eat on their own, you can of course add your own cheese and dried fruits on it.

 

* Note: while the recipe states that a pasta roller is needed, i got by manually with a rolling pin.

Fried Shallot and Rosemary Crackers

(Taken from an Indonesian Cookbook Kue Kering untuk Idul Fitri)

200 grams All Purpose Flour

30 grams Cornflour

1/2 tsp Chicken Powder

1/2 tsp Curry Powder

1 tsp Baking Powder

1/2 tsp Salt

1 egg, lightly beaten

3 cloves of shallots, ground with a pestle and mortar

1 tbs dried Rosemary

2 tbs iced water

Oil for deep frying

1. Knead all the ingredients together. ( This will create a very dry and tough dough)

2. Roll the dough with a pasta roller starting from the thickest setting (#1), till it gets to the setting #7, rolling twice per setting. ( I don’t own a pasta roller and don’t really understand the mechanism. I hand rolled the dough with my rolling pin till as thin as i can get it to.)

3. Cut the dough into pieces ( I used a round cookie cutter)

4. Deep fry in pre-heated oil till they turn golden brown

Baguette and Mushroom Crostini

This is ground breaking.

I think i might have cooked (as opposed to baking) today.

And i think i might have liked it!

In fact, i liked it so much that i am gonna focus on the cooking today, and downplay the fact that the cooking lies over homemade, freshly baked baguettes.

Homemade baguettes. That’s pretty groundbreaking too.

I am always baking Asian breads, so this is a bit out of my area. Literally.

But let’s keep that to another day.

So what was cooking anyways?

Sauteed creamy mushroom, flavoured with cheese and garlic

Sure, it’s nothing impressive. But it’s a mile stone for me (I can barely cook an egg!)

They call this arrangement a “crostini”.

And just as i like these crostinis, i think i am liking cooking too!

Mushroom and Swiss Crostini

Recipe from Tomcat in the Kitchen

Cranberry Pistachio Cupcakes

While the average person tries to spend as minimal time in the grocery store, i am one of those weirdos who loves to walk through each aisle leisurely.  I dawdle, i deliberate, and i drive my supermarket companion (whoever is unfortunate enough to be with me ) nuts at my unprogressive rate.

It was during one of these trips that i spotted this Pistachio instant pudding mix from Jell-o.

I grabbed one knowing exactly what i wanted it for.

A pistachio cream cheese frosting from my Cream Cheese Jelly Berry Pie. The original recipe was for filling a pie, but the texture was so thick and the taste so creamy that i decided that it would work as a frosting too.

But as an insurance, i did omit out the liquid (milk) in the recipe. I wanted this frosting to be really thick and full flavoured.

And since i was going fancy with the frosting, i didn’t one plain vanilla for the cupcakes. So i took an orange cupcake recipe but subbed the orange juice in it for cranberry juice.

Cranberry Cupcakes with Pistachio Cream Cheese anyone?

It didnt work out so well though, i couldn’t taste the cranberry flavours for one bit. I suggest on using cranberry extracts for this.

Having said that, the real star here is the frosting. Really, it could have been just be a piece of stale bread underneath and it will still taste delicious!

Cranberry Cupcakes:
2 eggs
1 stick unsalted butter
1 cup granulated sugar
1/2 tsp pure vanilla extract
2 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup orange juice

1. Preheat the oven to 190°C (375°F). Line your cupcake pans.
2. Beat butter with sugar until light and fluffy.
3. Add in the eggs one at a time, then add the vanilla.
4. Sift the flour with the baking powder and salt. Mix well.
5. Combine the milk with the cranberry juice.
6. Pour one third flour mixture into the butter mixture, then half of the milk mixture. Repeat ending with the flour mixture. Mix well.
7. Spoon batter evenly among cupcake liners.
8. Bake in the oven for 20-25 minutes or until a cake tester comes out clean. Cool before frosting.

Pistachio Cream Cheese Frosting

1 Can (14 ounces) sweetened condensed milk

1 package (8 ounces) cream cheese

1/4 c cold milk

1 Package (3.4 ounces) Pistachio Instant pudding mix

1. In a large bowl, beat sweetened condensed milk, cream cheese, and pudding mix for 1 minute.
2. Spread over cooled cupcakes.
3. Sprinkle chopped pistaschio and dried cranberries over to prettify!

Chocolate Chip Cake with Caramel Glaze

Something is not quite right when the props around the food you take photos with receive more comments than the actual food itself. And lately that has been the case with the friends i hang out with.

The flowers i so often include in my pictures are by far the biggest attention hoggers. My florist of a friend for example was always commenting on the flowers, and never the food. The rest of them were happier commenting on the cups, plates, cutlery i used.

I guess i must have done a poor job on arranging the set-up to make sure that the spotlight is on the food. Or that the props i used were too much of a distraction. But whatever the case,  today, i shall try going propless,

with this oatmeal chocolate chip cake, with caramel glaze.

The original recipe for the chocolate chip cake didn’t ask for the caramel glaze, but without the glaze AND without the props, the pictures turned out so dull and dreary.

No one will grant a second glance at it and see for themselves what a soft, moist, chocolate chip cake this was. That would be a shame.

Plus, i am sure no one would mind the caramel glaze for one bit.

Yum yum. Beautiful golden, and semi molten caramel.

A little seasalt to further bring out the caramel. That will kick this up a notch.

Oh, did i mention that this cake is healthy too? It’s got oatmeal, whole-wheat flour. With such a high fiber content, that bit of caramel over it is totally justified.

Now now, while this post have been fun without the props, i think i still prefer my pictures to have all its “supporting actors” in the background. I will definitely try to tone it down a bit and hopefully everyone’s attention won’t be sidetracked in time to come!

Oatmeal Chocolate chip Cake

Recipe from Haverecipes-willcook

Click HERE

Caramel Glaze*

* You can use melted Caramel Candies, or make your own using the recipe HERE

Souper Quiche

I have recently taken up yoga in my attempt to “counter” all the sinful forces that are lurking in my blog here. And in my journey to yoga-dom, i was introduced to the term “yogic power”.

But instead of taking in that word, and listening to what it signifies, i giggled foolishly in class. Geez, I must have came across as a moron, disrespectful of Yoga and its terms. But please,  please forgive me, for that was not at all my intention. You see when i heard the word “yogic power”, my mind wandered to public parks and stealing picnic lunches, a power possessed by YOGI Bear.

Yogic power. Yogi Bear’s power. See the connection?

Seems like everything eventually comes around to food in here.

Predictably, for today’s post, i had picnic lunches in my mind. While sandwiches are probably the most common items, so are pies. But i decided to take on the savoury road on this one.

and made a broccoli and ham quiche.

As mentioned before, i am not much of a cook. I was therefore more than happy to pop open that can of Campbell soup and SPAM for this. Easy Peasy right?

But before you go all judgemental on me, let me redeem myself by telling you that i did make that pie dough, and boiled those broccolis. 🙂

And what came out of this homemade crust and storebought cans of food was indeed a very beautiful union. The custard was able to set up so perfectly. It was silky smooth and was yet firm enough to slice through. It’s almost like the squares of soft, Japanese tofus you see in supermarket, only waaaaay more tastier.

The custard was not only creamy, but it was so full bodied and rich. With Campbell soup, i dont think you can err in terms of taste. They must have spent a gabazillion dollars and years upon years of research perfecting that.  You can be sure to bank in on that.

As for the crust, i have used Martha Stewart’s patee brisee, which almost always produces the flakiest and tenderest of pie crusts. It’s one of my favourite pie crusts recipe to date.   

So between the reliable Martha Stewart pie crust, and the uncontestedly delicious Campbell soup in the custard, this quiche is soupberply good. In fact it is so good that i am thinking of organizing a picnic lunch around it.

For Pate Brisee Recipe, Click HERE

For Filling Recipe:

Taken from Cooks.com

4 eggs
1 can (10 3/4 to 11 oz.) condensed soup
1/2 c. light cream
1 c. shredded cheese
SPAM
1/2 c. Broccoli

1. In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well.

2. Sprinkle cheese, meat and vegetable evenly over pie crust. Pour soup mixture over all. Sprinkle with nutmeg.

3. Bake at 350 degrees F. 50 minutes or until center is set. Let stand 10 minutes before serving. Makes 6 servings.
* Note: I blind baked my pie crust before adding in the custard and baked it a second time.

Green Tea Cupcakes with Red Bean Paste

I know i shouldn’t be mentioning words like “boils” in a food blog, but this cupcake really looks like it has boils all over it.

Well, it wasn’t supposed to be like that.

Before i go any further, lemme just put your minds at ease and clarify that the “boils” were rounded red bean paste and the cupcakes, are green tea cupcakes.

Green tea and red bean- another classic combination.

But the real reason why i baked these today was because i wanted to finish my tub of  expiring yogurt which I know for a fact will cook to the most moist and delicious cupcakes.

Plus, the pictures didn’t show anything wart-like.

Because I was just supposed to pinch the red bean paste and drop it into the batter, NOT make rounded balls. What a pair of overzealous, idle fingers i’ve got this morning!

Green Tea Yogurt Cupcakes

A

120 gr butter

60 gr icing sugar

50 gr unflavoured yogurt

B

135 gr plain flour

1 tsp baking powder

1 tbs green tea powder

C

100 gr red bean paste filling

1. Beat butter and sugar of ingredient A until smooth. Add eggs in slowly and then yogurt. Mix well. Next mix in ingredient B.

2. Add in ingredints C, mix well. Spoon into paper cups, three quarters of the way up. Arrange on a baking tray. Bake in a preheated oven at 150 degree celcius for 20 – 25 minutes. Cool on a wire rack.

Cream Cheese Jelly Berry Pie

I’ve never seen a pie like this.

 A graham cracker crust, a jell-o layer, and a cream cheese layer.

All in a pie.

Fresh strawberries are arranged on the baked graham cracker crust before a layer of jell-o was poured over it. The jell-o would set and hold the strawberries in place. Then, a layer of cream cheese filling gets frosted over it.  

And boy, what a creamy creamy cream cheese filling that was.

By blending an instant pudding mix into the cream cheese, this was not only fuss free but was also tasty. We all know how delicious those pudding mixes are right?

And if you think that’s where it ends, u’ve got another thing coming. Beside the instant pudding mix, a whole can of condensed milk also goes into the cream cheese. Yes, you read that right, a whole can. A pretty bold but befitting move, for not only does the condensed milk add on to the creaminess of the cream cheese but also was able to sweeten it without the grittyness that powdered sugar has.  

And I think i might just have found myself a favourite cream cheese filling recipe.

Cream Cheese Jelly Berry Pie

Pies ( Taken from Taste of Home)

1-1/4 C graham cracker crumbs

5 Tbs melted butter

2 Tbs sugar

1 Tsp ground ginger (I omitted this)

Filling

3/4 C sugar

2 Tbs + 3/4 tsp Cornstarch

1 Tbs Strawberry gelatin

3/4 C cold water

2 C sliced fresh strawberries, divided

1 Can (14 ounces) sweetened condensed milk

1 package (8 ounces) cream cheese

1/4 c cold milk

1 Package (3.4 ounces) Banana Cream instant pudding mix ( I used white chocolate flavour)

1. Combine graham cracker crumbs, butter, sugar and ginger. Press onto the bottom and up the sides of n ungreased 9 inch pie plate. Bake at 350 for 8-10 mins or until lightly browned.  Cool onwire rack

2. For filling, in a small saucepan, combine sugar, constarch and gelatin. Stir in water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Cool slightly. Arrange 1 C strawberries over crust. Pour gelatin mixture over strawberries, Refrigerate for 2 hours or until set.

3. In a large bowl, beat sweetened condensed milk, cream cheese, milk and pudding mix for 1 minute. Spread over the top of pie. Refrigerate for 2 hours or until set. Garnish with remaining strawberries. Refrigerate leftovers.

Chicken and Cheese Buns

My incompetence in cooking magnifies itself whenever i make savoury buns.

With so many choices for a filling out there, i had to fall back on either frozen sausages or canned Spam.

Just because i didnt know how to grill, sautee, or stir fry for the life of me.

Today’s chicken and cheese buns are not any different. I’ve suckered and used frozen chicken nuggets.
I know… frozen chicken nuggets. How lame can i get?

Well, at least i wrapped some cheese in it,

piped tomato sauce on the surface, and sprinkled some dried herbs over.

And my family will just have to swallow the unfortunate situation and stomach these for now.

Chicken and Cheese Buns

For the Bun recipe, CliCk HERE

Caramel Drenched Chocolate Loaf

U know that pot of gold beneath the rainbow?

I think i may just have found it.

My very pot of molten golden caramel.

And like all basic commodity, you can pretty much apply it in anyway you fancy.

Like on a bed of lusciously dark, and almost black gold.

The good people at Wall street term “black gold” as anything ranging from coal, oil, or even coffee.

They must have unintentionally missed out on chocolate. What a shame.

But for us bakers, chocolate might be worth more than their weight in gold.   

And with this  lush chocolate cake topped with molten, sweet golden caramel.

I think we have hit a double gold mine here!

Caramel drenched Double Chocolate Loaf

Recipe taken from How sweet it is

Click HERE for recipe

Orange Creamsicle Cookies

Each time i make something so sinfully rich and luxurious, i feel the need to repent. Yesterday’s rich brownies with the coffee buttercream was one of those wicked dessert that i needed to right.

So how do i remedy such a situation anyway?

I bake something fruity.

Okay, i admit, they are not exactly the kind of healthy food that i needed to undo a previous naughty treat. But, by adding a fruit component (orange zest), at least i tried. LOL.

And just like its name suggests, these cookies delivered all the creamy-vanilla goodness, thanks to the white chocolate.  I believe creamy-vanilla goodness is like the bedrock in baking. They also make me wonder why i wouldnt bake more with white chocolate.

I guess with all the fancy flavours that has been popping out all over the place, vanilla has taken a very undeserved backseat.

What a shame.

I need to get seek and get re-acquainted with my inner (baking) core. (* Please pardon the language, i just got back from my yoga lesson and thats the kind of words the trainer used.)

So here’s to  white chocolates and creamy vanilla desserts!

Orange Creamsicle Cookies

Taken from Sweet Pea’s kitchen

For recipe, Click HERE

Coffee Cream Brownies

Here in Crustabakes, we tend to get a little over-indulgent.

Take these brownies for instance.

They are pretty much delicious as they are. Chewy, fudgy, and moist.

But we just had to go the extra mile,

And spread some coffee flavoured buttercream. YUM!

Then, we like to go further and push the limits,

with this poured on chocolate ganache.

Chocolate brownies with coffee frostings and chocolate ganache. Can you really say no to that?

Coffee Cream Brownies

(Taken from Brownies  & bars from Taste of home )

1/2 C butter

3 Ounces chopped Chocolate

2 eggs

1 C sugar

1 tsp Vanilla extract

2/3 C All purpose Flour

1/4 tsp Baking Soda

Filling:

1 TBS whipping cream

1 tsp instant coffee granules

2 tbs butter, softened

1 C confectioner’s sugar

Glaze:

1 C ( 6 ounces ) semi sweet chocolate chips

1/3 C heavy whipping cream

1. In a microwave, melt butter and chocolate. Stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and baking soda, gradually add to the chocolate mixture.

2. Spread into a greased 8 inch square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

3. For the filling, combine cream and coffee granules in a small bowl. Stir until the coffee is dissolved. In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture, spread over brownies.

4. In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

This post has been submitted to 
Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

Cranberry Almond Yoghurt Cupcakes

These might not be the prettiest cupcakes around,

But please, don’t let their modest appearance deceive you. For these are one of the most delicious cupcakes i have ever tasted.

I was quite surprised myself at how much i loved these cupcakes. Then i took a closer look at the recipe, and understood why the cupcakes turned out so great.

It’s quite a brilliant recipe me thinks.

For one instead of using regular sugar, these cupcakes call for icing sugar to be beaten with the butter.This results in a cake texture with the tightest crumbs and finest texture.

  

See what i mean?

Also, instead of regular milk, the recipe also call for yoghurt. And we all know how yoghurt always makes cakes so much more moist and soft. Plus i think the acidity in the yoghurt might have reacted better with the baking powder to result in a better rise in these cupcakes.

Of course, all these deductions are  just shallow observations from a home-baker and i might be gravelly wrong. I have never been professionally trained in baking and am no expert when it comes to how ingredients react with each other.

But i think i might have eaten enough cupcakes to know that these are good!!

Cranberry Almond Yoghurt Cupcakes

(Recipe from Cupcakes by Coco Kong)

110 gr butter

80 gr icing sugar

1 egg

50 gr unflavoured yoghurt

30 gr almond powder

120 gr plain flour

1 tsp baking powder

50 gr dried cranberries, chopped

1. Beat butter and sugar till smooth. Add egg in slowly before adding in the yoghurt.

2. In another bowl, sift flour, baking powder and almond powder together. Stir flour mixture into the butter mixture. Add in cranberries

3. Spoon batter into paper lined cupcake tins till they are three quarters full.

4. Bake at 150 degree celcius for 20-25 minutes, or till they are cooked.

Tres Leches Cake

I am such a bad bad daughter. I didn’t even know that today was mother’s day until late last night. Between that and having just came back from my Singapore vacation, there was no way i could have whipped up a fancy cake to celebrate the occasion.

Nevertheless, i make do.

With this Tres Leches cake, or in English, The three milk cake. Three different types of milk that is.

Due to religious beliefs, my mom is a vegetarian. While she doesn’t eat meat, she does take in animal products like milk, cheese and even eggs. So i’ve decided to milk (no pun intended) on that with this cake.

Besides, Three milk cake, doesnt it sound enticing?

So we start off with a chiffon cake. But unlike most chiffon cakes, this cake has no oil.

NO oil? I know i know, you must be ready to condemn this cake with its predictable dry and rough texture from the lack of fats, but trust me it’s for a good cause.

But on the way to goodness, we have to first take plunges,

Plunges with a fork that is. This is to ensure even distribution in the goodness.

Next, the goodness

See, i told you there is no need to worry. Because that  dry desert of a cake is about to be inundated with a mixture of condensed milk, evaporated milk, and heavy cream.

Oh, and I’ve also added my own homemade vanilla extract into the milk mixture, just because i dont see why not.

And, make sure you get to all  parts of the cakes, the edges especially where it’s the driest.

… Don’t be shy with the pouring. I poured mine till i had a pool of milk mixture around the cake.

While the suggested frosting for this was whipped cream, i had some leftover pastry cream.

I decided to use that instead.

Yummmm, can you see how much of the milk the cake has soaked up?

Milky, moist, pudding-like cake.

And yet it still cuts well!

Have a happy Moo-ther’s Day everyone!

Tres Leches Cake, from Pioneer Woman

Recipe HERE

On a hiatus

Hi all!

Just a quick pop to say hi ! I am currently vacationing in Singapore now (YAYYSS!) . Does anyone have any recommended Singaporean baking books by local authors they would recommend to me?

Thanks in advance!

Hidden Cheese and Spam Burgers

Just the usual bread dough, stuffed with cheese and SPAM

And it’s pretty easy too. I just rolled the bread dough into a square, lay the cheese and Spam on the bottom half of the square, fold the top half over the filling, and seal it at the edges. Bake, and

cut them as desired!

It’s like having a hidden Burger!