Monday, January 19, 2015

Curry Potato Buns





I doubled the recipe from here and made 23 buns.



Starter Dough:
210g bread flour
90g plain flour
20g caster sugar
6g instant dried yeast
240g water

Main Dough:
210g bread flour
90g plain flour
50g caster sugar
1 tsp salt
24g milk powder
1 egg (lightly beaten)
90g water
70g butter, softened


Egg wash:  1 beaten egg + 1 tbsp water
  • Mix all the starter dough ingredients until well combined.  Cover and leave at room temperature until the dough rises and becomes sticky, pasty and have a stringy appearance ("honeycomb"-like). 
  • In a mixer, fitted with a dough hook, combine all main dough ingredients, except butter.  Then add in the starter dough and knead until well combined.  Add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the mixing bowl.
  • Place the dough in a lightly greased bowl, cover with cling wrap.  Place it in a warm place to allow the dough to rise until doubled in volume.
  • Punch down the dough to release trapped air.  Divide dough into balls of 50g each.  Cover and let rest for about 15 minutes.
  • Roll out each ball of dough and add the curry potato filling.  Seal tightly and place buns into individual paper casing.  Cover and proof until almost doubled.
  • Preheat oven to 180 deg C.
  • Brush buns with egg wash and place a curry leaf on top of the buns. Bake for about 20 minutes.


Filling:
500g potato, cut into small cubes
1 large onion, minced finely
3 cloves garlic, minced finely
1 pack curry paste (of your choice)

  • Saute onion and garlic until aromatic.  Then add in curry paste and stir fry for a minute before adding in the potatoes.
  • Add enough water to cover the potatoes.  Cover and cook under low heat until potatoes are soft.  
  • Remove the lid and cook until curry almost dry.
  • Transfer potatoes onto a plate and leave to cool completely before using.  (Fillings can be cooked and refrigerate overnight).


Wednesday, January 14, 2015

Sticky Pork on Broccolini

Baby Broccoli
Baby Broccoli


 Ingredients:

2 bunches of broccolini, cut into half, crossway
100g minced pork (marinade with 1/2 tsp cornflour, pinch of pepper and dash of light soy sauce)
1 slice of ham, diced finely
2 cloves garlic, minced finely
3 kaffir lime leaves, shredded
20g walnuts, toasted and chopped coarsely
1 tbsp lemon juice
2 tbsp fish sauce
1 tsp grated palm sugar
1 chilli, sliced
1 tbsp cooking oil

  • Heat oil in a wok and saute garlic until fragrant.  Then add in marinated minced pork and stir-fry until lightly browned.  
  • Add sugar, fish sauce, lime leaves, lemon juice and chilli.  Cook for about 2 minutes.  
  • Meanwhile, steam broccolini until just tender.  Transfer broccolini onto a plate and top with the pork mixture and chopped walnuts.  




Thursday, January 8, 2015

Estonian Egg-White Cake (Munavalgekook)






I stumbled upon this interestingly hard-to-pronounce Estonian cake - Munavalgekook - which is an egg-white cake.  Like the Angel Cake, it only uses egg whites.  Unlike the Angel Cake, it contains butter which makes this cake moist, spongy and soft with a hint of buttery taste.  

Recipe adapted from Nami-Nami

Ingredients:

200g egg whites (about 6), room temperature
1/2 tsp cream of tartar
150g caster sugar
160g plain flour
10g rice flour
1 tsp baking powder
1 tsp vanilla extract
100g butter, melted and slightly cooled


  • Sift together plain flour, rice flour and baking powder.  Set aside.
  • Whisk egg whites until foamy.  Add in cream of tartar and whisk until soft peaks form. Gradually add in sugar and whisk until stiff peaks form.
  • Gently fold in sifted flours.
  • Finally add in melted butter and fold gently.
  • Pour batter into a buttered and floured bundt pan and bake in a preheated oven at 180 deg C for about 45 mins or until cooked.
  • Leave the cake to cool in the pan for about 10 - 15 minutes before turning out onto the wire rack.  


Tuesday, January 6, 2015

A Simple Rice Vermicelli Soup

Happy 2015 everybody! 

After a long break overseas, I am back with my first post for the year.  I know it is a very simple bowl of noodle soup - nothing to shout about - but I just wanted something plain and simple for lunch today.  It is so easy, you don't even need a recipe for this.  


Noodle Soup

Noodle Soup

Rice Noodle




Photobucket

I am linking this post to Little Thumbs Up January 2015 : Pasta / Noodles 
hosted by Anne Regalado - My Bare Cupboard  & 
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.




Friday, December 5, 2014

Garlic Butter Buns




Today I returned to the traditional process of bread making - by hands - a great way to work on building arm muscles!  Not by choice, mind you.  I am on holiday and my in-laws don't bake, so naturally there is no mixer or bread machine in the house.  However, there is a newly acquired turbo broiler.  I wasn't sure how my bread will turn out baked in this little oven but fortunately they were all very soft and fluffy, phew! 

I followed this bread recipe and topped with some garlic butter with some chopped spring onions.

Tuesday, December 2, 2014

Siu Mai [ 烧卖]





Siu Mai (烧卖) is a very popular Chinese dumpling served as part of a dim sum brunch during Yum Cha.  It is very easy to make at home and you can make a large batch and freeze them.  


Ingredients: (Makes 21)

500g minced pork
300g prawns, deveined and cut into small pieces
3 mushroom (about 10g), soaked to soften then finely chopped
2 water chestnuts, finely chopped
2 stalks of spring onions, chopped finely

Seasoning:
1/2 tsp ginger powder
1 tsp pepper
1/2 tsp sugar
1 tsp sesame oil
1 tbsp cornflour
1 egg

Topping:
1 tbsp finely chopped carrots

wonton wrappers, trim into round circles


  • In a big mixing bowl, combine minced pork, prawn, mushroom, water chestnuts and spring onions together. Mix in seasoning.  Stir well to combine.  
  • Refrigerate the filling for at least 30 minutes.  
  • To wrap the siu mai, place a tablespoon of filling in the centre of each wonton wrapper. Bring up edges of the wrapper and shape the dumpling by pressing down the filling and smoothing the surface; then flatten the bottom.
  • Press some chopped carrots on the siu mai as garnishing.
  • Place siu mai on a greased steaming bamboo basket and steam over high heat for about 15 minutes.  
  • Serve hot with chilli sauce.



To freeze uncooked siu mai:

  • Arrange siu mai on a tray lined with clingwrap.  Place them into the freezer for at least an hour.  
  • Then transfer the frozen siu mai into a freezer bag or container.  Continue storing in the freezer.
To cook frozen siu mai:
  • Arrange unthawed siu mai in a steamer and steam for about 20 minutes (depends on the size of siu mai) over high heat.


Tuesday, November 11, 2014

Blueberry Chiffon Cake



Recipe  from  Honey Bee Sweets' Fresh Blueberry Chiffon Cake with slight changes.


Ingredients:  
(A)
5 egg yolks
100g fresh blueberry compote (See below)
60ml fresh orange juice
80ml Rice Bran oil
50g sugar
130g cake flour
3g salt

(B)
5 egg whites
70g sugar
1/4 tsp cream of tartar


  • Preheat oven to 160 degrees C.
  • Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and blueberry compote. Beat until well combined.
  • Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
  • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
  • Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
  • Pour batter into an ungreased 20cm tube pan. 
  • Bake for about 45 minutes or until cook.
  • Remove cake from the oven and invert the pan to cool.
  • Unmould the cake when it is completely cool.


Blueberry compote:  
100g fresh blueberry
1 tsp lemon juice
3 tbsp caster sugar
  • Place all the ingredients into a small saucepan and cook under low heat.  Stir to combine and cook until blueberries start to break down.
  • Continue to stir gently until it thickens.  Remove from heat and let it cool.
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