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Saturday, September 16, 2017

Whole meal mee hoon kueh (MHK)



Before kiddo heads back to the land of fish and chips, I made the noodles so that she can remember what home cooked goodness tastes like until the next summer. This noodle is made with 100% whole meal flour. Although it lacks the silky smooth texture plain flour offers, whole meal flour noodles is robust and holds well in soup for the slow eater.

Admittedly, I cheated a little with store bought fried shallots but there’s nothing to prevent anyone from making it from scratch. I microwaved the ikan bilis crisps to save myself from the headache of ‘what to do with the oil huh?’ problem.

Sayur manis vegetable goes well with whole meal MHK but if you wish to let the robust noodles stand out, any tender leaves will do pretty well too.

For 2, as mains

Credits : Adapted from  Zoe’s blog

Ingredients :

Dough -
250g whole meal flour
100ml water
1 Tbsp oil
pinch of fine salt
1 large egg

Misc –
1 fistful of ikan bilis, washed
1 handful of dried prawns
6 cups of water
2 shitake mushrooms, hydrated and thinly sliced
200g of minced pork, seasoned with pinch of salt, pepper and 1 Tbsp of corn starch
1 Tbsp of wolfberries
1 egg
2 cups of vegetables

Method:

To make the dough, combine water, oil, salt and egg.
Add flour and knead until dough is pliable.
Rest the dough in an oiled bowl, covered, for at least 1 hour or overnight in the fridge. I tried both timings and it was wonderful.

To make the noodles, transfer the rested dough to a lightly floured work top.
Flour a rolling pin.
Roll out the dough to desired thickness.
Cut out strips using a pizza cutter.
Dust with flour.
Transfer to a floured plate using a pastry scrapper.

To make soup, fry dried prawns in a tiny amount of oil until fragrant.
Add water and mushrooms.
When water is about to boil, add spoonfuls of seasoned minced pork. Boil until pork is cooked.
Add wolfberries.
Add egg and drag it along the broth with a chopstick like making egg drop soup.
Add vegetables.
Add cut out dough strips.
Bring soup to a boil.
When noodles are al dente, remove from heat.
Serve immediately.
Garnish the dish with shallots and every of your favorite condiments.



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Sunday, September 3, 2017

Cheese cake in a chiffon pan






I am on a baking frenzy. A huge feast last night that was eaten up without any leftovers motivated me to go back to the kitchen for more baking. The task is made more urgent because my baby will be going back to London in days and who knows when the next time she eats any home baked stuff?

I bought a monster tube of cream cheese and after using it for frosting a carrot cake, I had the urge to make another cake totally different with the remaining cheese. I wanted a cheesecake that is neither too airy or dense and this fits the bill. The experiment with the lemon juice caused me to lose my calm because the batter curdled but the end result was a beautiful, moist cake with very close and fine texture. Whew!

I had a piece while the cake was cooling because the crust was irresistibly crunchy. My verdict? Some cheddar will be wonderful to put the cake into a bit of sweet and savoury zone.

Eat it with cream cheese frosting if any is lurking in the fridge for a decadent touch.

Inspired by cakeblog

Ingredients:

240g unsalted French butter, softened
1 cup fine sugar
280g cream cheese, softened
6 eggs ( abt 60g each )
juice of 1 wedge of lemon
3 cups plain flour, sifted
1 Tbsp baking powder

Method:

Preheat oven to 170C.
Prepare a chiffon pan. Do not grease.
Whisk butter until pale and fluffy.
Add sugar and whisk.
Add cream cheese and whisk until light and airy.
Whisk eggs, one at a time.
Add lemon juice and whisk for a second.
Add sifted flour and baking powder, whisking slowly, in 3 portions.

Transfer batter to the pan.
Bake at 170C for 1 hour or until the skewer pierced in the thickest section comes out clean.
Remove the cake carefully and cool before storing.


Wednesday, August 23, 2017

Souped up potato salad



This is the same old potato salad that I have been making all these years but is made fancier so as to be shared on  instagram. It is also a good chance to use up leftover bits of odds and ends in the fridge.

For 1.

A-
1 cup of baby potatoes, steamed and halved
¼  cup of cheddar cheese cubes
1 Tbsp of mayonaise

B-
1 handful of tender asparagus tips
dash of garlic powder

C-
4 slices of salami, toasted until crispy

D-
Onsen egg

Method:
Cook a medium sized egg in cold water. When the water comes to a boil,reduce to barely simmering for 6 minutes. Remove and chill in cold water. Remove shell careful and halve. Reserve.

Mix potatoes, cheese and mayonnaise.
Reserve.

In a mini pan, sear asparagus over 1 tsp of canola oil.
Sprinkle garlic powder.
When asparagus turns bright green, transfer them to the serving plate.

Spoon the potato salad over the asparagus.

Top it with the egg halves.

Crush the crispy salami slices and garnish.

Serve with a dash of parmesan if desired.


Tuesday, August 15, 2017

Lemon dinner rolls




This lemon roll was so good that I forgot I was on a low carb diet and ate an entire roll while ‘testing’ it. Perhaps it will go well with a touch of rosemary and its sturdy open texture makes it a good mop for meat stews and thick soups.

Credits : Artisanal Breads by Eric W Kastel


Makes 20 rolls

Ingredients :
540g warm water
4g malt
23g olive oil

400g Bread  flour
60g durum flour
100g rolled oat, milled to flour
11g instant yeast

fine zest of 1 big lemon, 2  if you prefer a more citrusy aroma

Method :

In the bowl of a stand mixer, add water, malt, oil.
Top with flours, yeast.

Knead with hook until partial gluten forms.

Sprinkle zest. Knead until dough comes together, medium speed.

Transfer dough to oiled bowl. Leave to ferment.
When dough is double in bulk and springs back halfway when poked with a floured finger, transfer to work top.
Stretch and fold the dough into thirds. Rest 15 mins.

Lightly flour work top.
Divide the dough to 2 portions.
Make out 20 similar rolls and place on 2 lined trays.
Leave to ferment for 1 hour.
When dough buns spring halfway back with a floured finger, preheat oven to 230C.
Place a tray of steaming water under the baking rack.
Lance an X on each roll, mist spray.

Bake each tray at 230C for 19 minutes or until crust is golden brown.