Monday, 31 October 2016

Dumplings (Shui Jiao/Guo Tie)








Ingredients:
220g minced meat
2 leaves of nappa cabbages
4 black mushroom - chopped finely
2 stalks spring onion - chopped
1/2 thumb size ginger - minced
1 tbsp shao xing wine
1 tbsp oyster sauce
1/2 tsp sea salt
1 tsp cornflour
1/4 black pepper

1 packet of ready made dumpling/guotie skin

Method :
1. Blanch cabbages in boiling water for about 2min. Remove from water and squeeze out as much water as possible. Finely chopped.

2. Put all ingredients together. Mix well.

3. Use wrapper and wrap into shiu jiao/guo tie

4. Boil water in a pot. Place the shui jiao in once the water is boiling. It is cooked when it float on the water. Let it boil for another 1 minutes. Remove from water and serve.
I serve it with kimchi soup. 😊

For Guotie/panfry dumplings:
1. Heat up some oil in a flat-bottom pan. Prefer non-stick pan. Arrange dumplings on the pan and pan fry until one side is lightly golden brown.

2. Add in some water. Cover the pan with the lid and let it simmer until the water dry up and dumpling is fully cooked. Remove from pan and serve with shredded ginger and black vinegar dip.








Saturday, 29 October 2016

Palm Sugar(Gula Melaka) Japanese Sweet Potatoes Bread






Ingredients:
110g Cooked Japanese Sweet Potato(room temperature)
176g Pandan water + 1 egg, I use the water from boiling the potato
3/4 tsp salt
35g Gula Melaka
2 tbsp coconut oil
240g Bread flour
40g Wholemeal flour

1 Tsp Instant yeast

Soft bread mode 1 light crust 750g. 2.55hr

Method:
1. Cut sweet potato into small pieces 3x2x1cm..or any sizes (purpose is to enable potatoes to soften faster). Put water enough to cover the sweet potatoes and put also pandan leave and cook approx. 5-10min or until it is soft. Once potatoes is soften . Off fire. Remove potatoes from water. Keep the water. Use a fork to smash potatoes while it is hot. Set aside to cool.



2. Blend 1-2 pandan leaves with half cup water. Filter the fibre or squeeze out the pandan water and set aside. (This round I did not use pandan water. Instead, I use the water which I used to boil the sweet potato from above item 1)

3. In the BM baking tin, add egg, pandan water, mashed sweet potatoes, salt, gula melaka, coconut oil and flour in sequence. Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

4. Set "Soft Bread", "Light" crust, weight 750g. My bread maker take 2hrs 55min. When the timing is at 1:30 after 2nd beep. I paused the BM and took out the dough and paddle. Flatten the dough on a floured surface. Spread some mashed sweet potatoes onto the dough and rolled it up. Place it back into BM. Continue the program.
However, today I have accidental hold onto the Start/Stop button too long. Instead of continue program. I actually stop the program. So, I let the dough continue proof in the BM for 40min manually at off mode. Then set cake function and bake this bread. It turn out very tall and nice too.



5. When the bread is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. 1-2 hour. Slice it and serve.

Tuesday, 25 October 2016

Miso Stew Beef







Ingredients :
1kg short rib beef or beef brisket  cut into cubes
1 raddish/ daikon into cubes
1 carrot cut into cubes
1 big yellow onion cut into 8 pieces
3-4 garlic remove skin (no cutting)
1 thumb size ginger sliced into pieces
Some fresh swiss brown mushroom

Seasoning:
2 tbsp miso + 2tsp korean honey critron tea + 1tsp dried garlic mixed together
1 tbsp light soy sauce 
2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp shao xing wine
1 tbsp rock sugar(roughly 5 or 6 pieces)
1/4 five spices powder
a dash of pepper
10 black pepper corn
1 star anise seed
2 bayleaf (optional)

2 tbsp oil

1 litre of water

1-2 tbsp of cornflour / potato flour + 2tbsp water

Method :
1. Sear beef brisket in the wok with 1 tbsp of oil. Once it is slightly brown, transfer into pressure cooker.

2. In the same wok, add another 1 tbsp of oil, put in the big onion, garlic, sliced ginger, peppercorn, bay leaf and star anise and fry till it is fragrance. Transfer them into the pressure cooker.

3 Add all the rest of seasoning into the pressure cooker except cornflour. Add water that cover the meat.

4. Close and lock the pressure cooker and set to cook for 15min.  After min 15, off the pressure cooker and  release the pressure.  Unlock, add raddish and carrots and mushroom into pressure cooker. Close and lock the pressure cooker and set to cook for another 25-30mins. 

5. Once it is cooked. Switch off pressure cooker. Release the pressure. Unlock,  add the cornflour water. Stir well. Serve with rice.

You may adjust the seasoning accordingly.

This is another way of cooking  Stew beef over stove







Saturday, 22 October 2016

Sundried Tomatoes and Black Olive Rye Wholemeal Bread




Ingredients:
200g Water * + 1 tbsp water
1 Egg approx 50g*
3/4 tsp Sea salt 
1 2/3 tbsp Dark brown sugar
1 1/2tbsp Olive oil 
240g Bread flour 
50g Wholemeal flour
40g Rye flour
1/2 tsp oregano

1 tsp instant yeast

1-2 tbsp chopped sundried tomatoes
1-2 tbsp chopped black olive



*Note: total egg and water to be 250g. 

Method:
Directions using Bread Maker:
1)Place water, egg, sugar, salt, oil, breadflour, wholemeal flour and rye flour and herbs into the tin of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

2) Select "Soft Bread"  "Function 1" with "Light" crust. Select weight 750g.  Press start button to run the program. My BM indicated it take 2hrs 55mins for soft bread to complete the whole cycle.

When the dough started to form, I added 1tbsp water as I saw the dough seems a little dryer than usual. As rye and wholemeal flour require little more water.

3)After 2nd beep when the timer indicate 1:30, gently press start/stop function to pause the function. Remove dough from tin. Remove also the paddle. On a clean and dry board, sprinkle some bread flour(not too much). Place dough on the floured board. With oiled or floured hand, flatten and spread the dough just like you are working on a prata or pizza dough on the board.  Spread the chopped tomatoes and olive onto the dough. Roll up the dough and fold into half. Place the dough back into the BM tin without paddle. Press start/stop button to continue the process.

Note: if you do not wish to do this step, you can omit it by putting in chopped tomatoes and olive into the BM after the BM has started for approx 20min.  I do this sometime. 



4) When the loaf is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. an hour. Slice it and serve.







31Oct2016:
Today I made some changes in the sequence. Ingredients are the same. But I put in the sundried tomatoes and olive earlier. Instead of after 2nd beep, I changed to just before 1st beep at timing 2:30. The bread is a little light tomatoes colour and it is very flavourful. Full of tomatoes flavour...yum.





2Nov2016 Notes :
Adding the sundried tomatoes and olives before the 1st beep made very flavourful bread.The bread remain soft on the 1st 2days. But the bread become hard on the 3rd day. So, would suggest to spread the tomatoes and olive after 2nd beep if you are keeping the bread more than 2days. 

Thursday, 20 October 2016

Gula Melaka Purple Sweet Potato Bread




I was at a shopping mall on last sunday and a promoter of a departmental store was promoting the gula melaka sweet potato bread. I tried their sample. It tasted good. But it cost $8.90 for a very small loaf. It is too expensive. Because of this, I am inspired to bake a loaf myself. Came home google and hoping to find a recipe. However, unavailable.

By the way, gula melaka is coconut palm sugar.

Today, I used my golden sweet potato recipe to modify and baked this Gula Melaka Purple Sweet Potato Bread. It taste good. The aroma is super! I am happy with this bread.


Ingredients:
100g Cooked Purple Sweet Potato(room temperature)
130g Pandan water + 1 egg + 1 tablespoon water, I use the water from boiling the potato
3/4 tsp salt
40g Gula Melaka(Coconut Palm Sugar)
2 tbsp coconut oil
240g Bread flour
40g Wholemeal flour(can replace by bread flour)

1 Tsp Instant yeast

Soft bread mode 1 light crust 750g. 2.55hr

Method:
1. Cut sweet potato into small pieces 3x2x1cm..or any sizes (purpose is to enable potatoes to soften faster). Put water enough to cover the sweet potatoes and put also pandan leave and cook approx. 5-10min or until it is soft. Once potatoes is soften . Off fire. Remove potatoes from water. Keep the water. Use a fork to smash potatoes while it is hot. Set aside to cool.

2. Blend 1-2 pandan leaves with half cup water. Filter the fibre or squeeze out the pandan water and set aside. (This round I did not use pandan water. Instead, I use the water which I used to boil the sweet potato from above item 1)

3. In the BM baking tin, add egg, pandan water, mashed sweet potatoes, salt, gula melaka, coconut oil and flour in sequence. Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

4. Set "Soft Bread", "Light" crust, weight 750g. My bread maker take 2hrs 55min. In between the dough mixing process, I have added 1 tablespoon of water as I see it was a little dry. It could be I have used the water from boiling the sweet potatoes instead of pandan water. The water from boiling sweet potatoes is a little starchy.



When the BM timer beep at 1.30, paused the BM by pressing on start/stop button. Took out the dough and remove the paddle. Cut the dough into half and rolled them into 2 rolls and put them back into the BM. Press start/stop button to continue the function.



5. Though I used only 280g of flour,but it rise until the top almost touching the cover. When the bread is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. 1-2 hour. Slice it and serve.



This is the texture. It is light pink although I have used purple sweet potatoes. The aroma of the bread is very nice. And most important it tastes real good and it is quite chewy.😊

Enjoy baking!

You may like this too :
Golden-sweet-potato-bread
Soft-bread-with-rolled-oats
Pumpkin-bread
Homemade-pancake