Please bear with me as i yet again put up another sourdough recipe.
This time, i used my sourdough discard to make chocolate chip muffins.
The sourdough here acts as an acidic base for the baking soda, which made the muffins get an extra “oomph” while rising in the oven.
As always with muffins, i was extra generous with my chocolate chips. I loved picking the chips with my fingers when i eat my muffins.
Taste wise, i couldnt really taste the sour twang of the sourdough starter. Neither did Mr.Crustabakes… I know this because he didn’t complain. You see, Mr. Crustabakes isn’t a big fan of sourdough related items. He thinks they are stinky and rotting. Little did he know that he just scarfed a whole muffin of sourdough. Ha!
Sourdough chocolate chips muffins
Yields about 8 muffins
Adapted from Sourdoughhome.com
- 1 C “discarded” sourdough starter
- 1 C All Purpose flour (sift flour prior to measuring)
- 1 egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 C oil
- 1/2 C sugar
- 1 tsp baking soda
- ~1/2 C chocolate chips
Preheat oven to 425F.
Combine dry ingredients in small bowl. Stir in chocolate chips. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.
Line your muffin tins with cupcake wrappers. Mix the wet and dry ingredients quickly and spoon into your muffin cups.
Bake at 425 for about 20 minutes.
U know those little packets of living organisms that you use to make breads? The one that spring to action when it is watered? The one responsible for making your bread expand and rise?
Well, i’ve been trying to grow my own packet of them.
Yup, I’ve been trying to grow my own natural yeast.
I’ve prowled all over internet sites and books.
I’ve joined a facebook group called the “natural homemade bread” club. I’ve asked for opinions, advise, guides from the experts in that group. And I must genuinely thank these people for offering me needed instructions and solutions to caring for my yeast.
So, a little bit about natural yeast, from my short lived “research”….
Natural yeast is a tiny organism. It exists around us. You can find them clinging on the surfaces of fruits, or even on the surface of flour particles.
By soaking your fruits/flour in water, you are giving a media for these little yeast to grow. These yeast feed on starch molecules. Be it the flour or sugar.
So like a pet, you are supposed to feed and water them at intervals to make sure they have enough water and food to thrive.
However, before you feed them, you are supposed to throw away a good portion of it to make sure the yeast population is controlled, and there is enough food and water for the remaining yeast that you did not discard.
The thought of discarding this yeast bothers me. They were afterall good yeast, which I had cared, fed and looked after.
So again, I prowled the internet for recipes which use discard yeast.
So here I am with my first post on a waffle recipe using discarded yeast.
A sourdough waffle.
One of the most flavorful waffle I’ve ever tasted.
Like its name would suggest, these waffles have a slight twang of sourness to it. Just like how sourdough breads are.
These waffles were so good, I didnt really need any kind of topping to eat them with. Maybe just a slight dusting of icing sugar
It really depends on personal preference though.
Mr. Crustabakes on the other hand wasn’t too crazy over these sourdough waffle.
But with maple syrup, he managed to scarf down two slices without any complaints though.
With this yeast project in hand, I foresee myself posting more discard yeast recipes. I wish I could interest everyone into growing their own yeast. Because not only is it healthier, but it is also easier on the digestive system…
But if all these yeasty things arent your thing, please do bear with me…
For instructions on how to grow your own yeast, you can refer to King Arthur Flour’s website HERE
Sourdough discard Waffles
Recipe taken from King Arthur Flour
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk (I used 2 cups of milk mixed with 2 cups of lemon juice)
- 1 cup sourdough starter, unfed
Waffle or pancake batter
- all of the overnight sponge
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3) Cover and let rest at room temperature overnight.
4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5) Add the salt and baking soda, stirring to combine. The batter will bubble.
6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
Hokkien Mee, which translates to “Fujian Noodle” was something I grew up with in Singapore.
Fujian is a province in China. So I suppose this dish probably could trace its origins there.
I grew up in Singapore without my parents, but with a hired “nanny” to watch over us (me and my siblings). At times, this hired “nanny” would take a break from cooking. She would assign us some money, to settle lunch on our own.
I looked forward to these occasions, because back then, I didn’t like home cooking. She wasn’t the world’s best cook. And it was always the same few dishes that came out of her kitchen.
So Hokkien Mee was something i liked to order when we had the chance to eat out. I remember the stall owner would fire up his stove, make a hell lot of noise stirring his metal spatula against his giant wok. Minutes later, a plate of steaming hot, soggy noodles would appear.
I especially loved it when the noodles are extra soggy. Because it means, extra broth. This broth is the highlight of this dish. It is bursting with all the flavors from hours of simmering stock.
As a kid, I couldn’t pinpoint as to what made the broth so delicious. It was only after reading the recipes for this dish that i discovered that the stock was made of pork, chicken and prawns.
Yup, that’s three types of meat, combined to make one stock. Can i justify further?
Singapore Hokkien Mee
Recipe taken from Rasa Malaysia
Singapore Hokkien Mee Recipe
250g Yellow Noodle
250g White thick rice vermicelli (I used dried rice vermicelli)
350g Squid (Sotong) (omitted, added sliced fishcakes instead)
200g Pork Belly (omitted)
40g Green chives
750ml Chicken stock
5g Chopped garlic
1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil
1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I omitted this step)
3. Blanch dried vermicelli, fishcake and prawns in boiling water. Drain and set aside
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and blanched rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins) * Note: I had to add a bit of water as my stock wasn’t quite enough
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
I didnt grow up with this dish, but apparently Mr. Crustabakes did.
This is a chinese dish of braised pork belly in soy sauce, or also known as the “tau yew bak”.
I’ve added dried shitake mushrooms, a hard boiled egg and some beancurd puffs. Apparently, these three are the common accompaniment to this dish.
I’ve also been bloghopping to find a recipe for this. But i couldn’t settle on one.
Some required the pork to be browned in a skillet, some don’t. Some add light soy sauce, in lieu of salt.
So I’ve decided to come up with my own recipe.
A recipe scaled for one serving.
Oh, i am also linking this post to Joyce of Kitchen flavours
She happened to be hosting this month’s Little Thumbs Up event
And since this month’s event happens to be “Mushrooms”, so here i go!
Tau Yew Bak
1 egg, hardboiled
2 Tofu puffs, cut diagonally
125 grams pork belly
2 dried shitake mushrooms
Light soy sauce
Dark soy sauce
half of a whole garlic
half a star anise
1/8 tsp five spice powder
500 ml of water
1. Using a little oil, brown the pork belly on all sides. Rub some dark soy sauce over the browned pork belly
2. Bring the water to boil. Add garlic, 5 spice powder, clove and anise seed
3. Add the pork belly, and the shitake mushrooms, let it simmer for 1 hour, or till the meat turns tender.
4. Add the light soy sauce and sugar to taste, and the dark soy sauce for color
4. Add the egg, tofu puffs, simmer for another 15 minutes.
5. Serve with white rice
Lots of cakes out there claim to be sugar free.
But they are laden with synthetic sugar.
I’ve seen cakes that claim to be refined sugar free.
But they are laden with a whole party of unrefined sugar.
This cake however is wholly Sugar Free.
It relies wholly on bananas and raisins to its sweetness.
Perfect for my 10 month old baby Crusta.
Yup, she is still not allowed sugar. Refined, or not refined.
My poor baby.
So till you hit your 12 month mark,
and are finally allowed a moderate amount of sugar
here is something to tide you over.
Sugar Free Banana Bread with Raisins
Makes 2 large muffins
20 grams organic raisins, chopped
40 grams boiling water
40 grams whole wheat flour
12 grams All purpose flour
1/4 tsp organic/natural baking powder
28 grams olive oil
125 grams (about 1) banana
1 egg yolk
Pour the boiling water onto the chopped raisins, set aside for half hour
preheat oven to 180 degree celcius, Grease and line the muffin tins.
Sift whole wheat, all purpose flour with the baking powder.
Drain the raisins, reserving the liquid.
Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.
Pour the processed banana mixture onto the flour mixture and mix till well combined.
Add the chopped raisins and pour the batter onto awaiting muffin tins.
It’s an Egg-citing day for me today,
Because i successly:
1. Poached an egg
2. Made hollandaise sauce.
For tips and instructions to make these two, i refer to KitchenRiffs, here