Friday, September 30, 2011
Thursday, September 29, 2011
Wednesday, September 28, 2011
Saturday, September 24, 2011
Recipe from Wendyywy
Purple Sweet Potato Rose Mantou
250gm steamed purple sweet potato
500gm pau flour
1 tsp baking powder
1/4 tsp salt
11gm instant yeast
1. Mash sweet potato, or blitz sweet potato with almost all the water to get a fine paste. Purple varieties tend to be firmer than orange ones.
2. With balance of water, mix with yeast.
3. Combine everything except shortening and mix to form a dough.
4. Put in shortening and knead until dough is smooth. Add slightly more flour is dough is way too sticky to handle. If the dough is sticky but can retain its form, like not slacking down, just continue to knead, the gluten just hasn’t form, there’s no need to add extra flour.
5. Cover and let dough proof until double, about 1 hour.
6. Punch down dough and knead for 1-2 minutes.
7. Divide dough into 50gm ( I use 100g) portions and form as you wish. For rose bud formation method, please read instructions below.
8. Cover and let the formed dough proof until doubled for another 45 minutes.
9. Steam on high heat for 12 minutes.
Rose Shaped Buns.
1. Make small dough balls of 15 gm (for me 16-17 gm) each.
2. Flatten each ball and roll out flat.
3. With fingers, press the sides of the circle to make them flatter and to create ripples (unevenness) .
4. Arrange 6 pieces of flattened dough, half stacking on top of each other.
5. Start rolling from the first piece on the bottom.
6. With a chopstick, saw the roll, it will roll while you saw, creating a fatter center than the sides. Eventually it will break into 2.
7. Place rose buds upright on a piece of paper.
8. Let buns rise to double and steam on high heat for 12 minutes.
*Tip : Flatten out enough dough balls for one round of steaming before flattening out the rest. Keep dough in fridge to prevent over proofing while you slowly form the rose buds. And keep the formed rose buds in the fridge(covered) to slow down the 2nd proofing while you shape. This method does take time to complete.
Friday, September 23, 2011
Thursday, September 22, 2011
Wednesday, September 21, 2011
Tuesday, September 20, 2011
Monday, September 19, 2011
- 5 tbs cooking oil
- 2 large onion, finely chopped
- 1 can of button mushroom (cut into slice)
- 1 tsp dry oregano (more to taste) or 1 tsp fresh
- 1 can (big) tomatoes purees
- 600g chicken or beef, minced
- 1 tsp salt or chicken stock to taste
- Heat the oil. Add the chopped onion over medium heat until just translucent.
- ADD the minced chicken/beef to cooking pot, breaking it up with a fork. Add salt to taste, stir until cook.
- ADD the button mushroom, tomato purees and the oregano, salt and stir thoroughly.
- Served with pasta (Cook for 5-8 min- put pasta in boiling water with 1 tbs salt till pasta soft)
Wednesday, September 14, 2011
Noodles Pancake - Ingredient
2 packs Instant noodles of choice
100gm bacon (or chicken) or sausage
1 small carrot, grated
2 sprigs of spring onion, sliced
2 slices of cheddar cheese, chopped
1 pack of noodle seasonings(from the pack)
Cooking oil or butter
1. Boil a saucepan of water and cook noodles until they just loosen up, no need to be soft. Drain. Snip noodles to shorter lengths (just chop the noodles a few times, or use scissors and snip snip snip)
2. In a pan, fry bacon on medium heat until golden. Dish up.
3. Divide bacon, carrot and spring onions into 2 parts.
4. Combine one piece of noodle with half the bacon, carrots and spring onion. Put in chopped cheese, ½ tsp of seasoning and 2 eggs. Mix it all around.
5. Heat pan and put in oil or butter.
6. Pour the noodle mixture into pan and cook on medium low heat. Cover the lid.
7. When the egg in the middle looks cooked and the sides are golden, flip noodle pancake and cover and cook again until golden.
8. Repeat step 4-7 with the other piece of noodle
9. Serve warm with sweet chili sauce or any other sauces you prefer. I could just eat it like that.