Soft and Fluffy White Sandwich Bread

 

Ingredients:

325 g. bread flour

1 tsp. instant yeast

15 g. brown sugar/caster sugar

1 tsp. salt

150 g. full cream milk

85 g. water (reserve 20 g. first, add in later if too dry)

30 g. unsalted butter (room temperature)

Egg Wash:

1 egg + 1 tbsp. water (whisked)

Methods:

1. In a mixer bowl, add bread flour, instant yeast, sugar, salt, full cream milk and water.
2. Slightly combine the mixture by hand with the hook attachment.
3. Attach the hook on the mixer and knead until the dough comes together.  Add in butter and continue to knead until the dough comes together and is smooth.  Tip the dough onto a lightly floured pastry mat.  Give it a few quick knead and form into a ball.  Place the dough ball back into the mixer bowl which is lightly coated with corn oil.  Cover with a kitchen towel and let it proof in a warm place until double in size.
4. Punch down dough and transfer onto a floured pastry mat. Divide into 3 equal portions.  You can use a kitchen scale if you want to be exact, but I did not.  Form each portion into a ball.  Rest for 10 minutes.
   
5. Take a portion of the dough, flatten with rolling pin into a disc.  Fold right to centre and fold left to meet in the centre.  Roll out with rolling pin into long rectangle shape.  Roll up the dough like Swiss Roll until a small log is formed.  
6. Place dough in lined loaf pan.  Repeat with the other 2 portions of the dough.
7. Let it rise at a warm place for another 45 minutes.
8. Preheat oven at 190 degree Celsius for 10-15 minutes.
9. Brush the top of the bread with egg wash.
10. Bake in a preheated oven for about 30 minutes, or until golden brown.
11. Remove bread from oven and pan, let it cool on a wire rack completely before slicing.

Let me share with my readers some photos captured during my process of baking this delicious bread...

This recipe is adapted from 'Bake With Paws' using the Straight Dough Method.

Homemade Signature Wontons With Din Tai Fung Sauce

This homemade Signature Wontons have been in our Kuek Family for a long time.  My children and grandchildren are always happy to be home for a holiday, enjoying this favorite Wontons, especially the fried ones... crunch... crunch!

Once a while, I will buy a packet of wonton wrappers from the wet market, pack tightly, place in an airtight container and freeze them.  For the filling ingredients I am also doing the same, make a larger portions and freeze them.  It always comes in handy, if laziness strike me.

Since I still have some leftover of the Din Tai Fung Sauce in my fridge, as well as the wonton ingredients, I made it for my lunch, adding some blanched green veggies and sprinkle some crispy fried shallots and garlic over the top.  WoW!! Deliciously Spicy & Yummy... buurrrp! 

I am most happy to share my homemade recipes with all who are interested.  Click the link below:-

• Homemade Signature Wontons, click here
• Fried crispy shallots and garlic in oil, click here
• Din Tai Fung Sauce, click here

Hope you all enjoy cooking ~ cheers ~

Double-Boiled Old Cucumber Chicken Soup

 

Ingredients: (serves 2)

1 chicken thigh 

2 chicken drumsticks

4 chicken feet (cleaned and removed claws)

1 old cucumber (peeled, removed seeds and cut into bite-sized pieces)

1 carrot (peeled and cut into bite-sized pieces)

3 dried scallops (rinsed)

3 red dates (rinsed)

2 tbsp. wolf berries (rinsed)

Methods:

1. In a medium pot, boil water.  Blanch chicken parts with boiled water to remove any impurities; drained and set aside.
2. Fill the outside pot of the double boiler with water, half filled and switch on the heat.
3. In the inner pot add blanched chicken, carrot, old cucumber, dried scallops, red dates and wolf berries.  Add 2 1/2 bowls of water (water should at least cover over the ingredients).  Put the lid on and place the inner pot into the double boiler.
4. Double boil for about an hour, or until the chicken is cooked.  Refill the water of the outer pot whenever needed.
5. Season with salt.
6. Serve the soup hot in serving bowls.

Gungjung Tteokbokki (Korean Court Rice Cake)

 

Ingredients: (serves 1)

1 portion Rice Cake/Tteokbokki

1 shiitake mushrooms (soaked and cut into thin strips)

1/2 yellow capsicum/bell pepper (sliced)

2 leaves Chinese cabbage (cut into bite-sized pieces)

1 1/2" red carrot (peeled and cut into strips)

1/2 onion (peeled and sliced)

1 sprig spring onion (cut into 2" lengths)

Cooking oil - for stir frying

Gingko Nuts - boiled (optional garnish)

Sauce: (mix in a small bowl)

1 tbsp. light soy sauce

1/2 tbsp. mirin

1 tsp. sugar

Dash of sesame oil

1/4 tsp. white sesame seeds

1 tsp. minced garlic

Pinch of white pepper

Methods:

1. In a pot, bring water to a boil.  Add the rice cake, boil until all the pieces float to the top.  The rice cake will be very soft when cooked, but they will become harder as they cool.  Drain them out using a slotted spatula and place in a bowl.  Mix with some mixed sauce, and set aside.
2. In a lightly oiled and heated pan, stir-fry onion, mushroom, carrot and cabbage.  Then add in capsicum, stir-fry to combine. Add in the rice cake and stir-fry for another minute or two.  Add in the spring onion, stir to mix and turn the heat off.
3. Add in gingko nuts (if using) and the remaining sauce.  Toss to combine everything well.  Taste for correct seasoning.  Add more light soy sauce or sugar, as necessary.
4. Dish onto a serving plate and serve warm.

Note:  

I did not add any meat to this dish.  The original recipe uses beef.

This recipe is adapted from 'Korean Bapsang' with adjustments to suit my cooking preference.

Pork and Prawns Dumpling or Wonton Soup

 

Ingredients: 

Wonton wrappers

Filling:

200 g. ground pork

120 g. prawns (shelled, deveined and cut into small pieces)

2 fresh water chestnuts (peeled and finely chopped)

1 small woodear mushroom (soaked and cut into thin strips)

1 tbsp. spring onion (chopped)

Seasonings:

1 1/2 tsp. oil

1 tsp. Shaoxing wine

1/2 tsp. sesame oil

3/4 tsp. chicken stock granules

1/2 tsp. fish sauce

1/2 tsp. salt

3 dashes ground white pepper

Soup:

3 cups water

1 1/2 tsp. chicken stock granules (to taste)

3 dashes ground white pepper

1 sprig spring onion (cut into small rounds - for garnishing)

Methods:

1. To make the filling, combine all the filling ingredients and seasonings in a large bowl.  Chill in the fridge for at least 30 minutes.
2. To wrap the wontons/dumplings, place a piece of wonton wrapper on your left palm.  Scoop a tablespoon of filling onto the wonton skin.  Do not over fill.  Dip your index finger into a small bowl of water and circle around the outer edges of the wonton wrapper.  Fold the wrapper over and finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and no leakage.   Repeat with the remaining wrappers and filling.  Place the wontons on a plate.  Cover them with a damp kitchen towel to prevent drying.
3. In a medium pot, add 3 cups of water and bring to a boil.  Add chicken stock granules and white pepper.  Taste for correct seasoning of your preference.  You can also use store bought chicken stocks or homemade.  Set aside the soup.
4. In another pot, bring water to boil.  Gently transfer the wontons into the boiling water and boil until they float to the top.  You may have to boil the wontons in more than one batch, according to the size of your pot.  Remove the wontons with a slotted spatula, drain the excess water, place them into a bowl, and cover to prevent drying.
5. Spoon the wontons into separate bowls.  Add some of the soup into the bowl, garnish with some chopped spring onions and serve immediately. I prefers to add some blanched green veggies into my wonton/dumpling soup.  I love to serve these wontons with pickled chilies.  Check out my pickled chilies recipe here.

Wontons ready for cooking

With leftover wonton wrappers and fillings, I normally place them in the freezer.  I will take them out and put into the fridge the night before.  I get to cook for myself a platter of fried pork and prawn dumplings, served with loads of sliced cucumbers and baby butterhead as my lunch.

Ready for frying...

Lunch is served!

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Double Boiled Nutritious And Fortifying Chicken Soup

Ingredients: (serves 2)

2 whole chicken legs (cut each legs into 2 parts, remove skin) - blanched

Herbs for the soup:

8 red dates (rinsed)

1 tbsp. dried longan (rinsed)

1/3 cup lotus seeds (soaked, remove the germ as it is bitter, and drained)

1/3 cup wolf berries (rinsed)

1/3 cup Foxnut (rinsed)

1 slice dried Wild Yam (huai shan)

Methods:

1. Fill the outside pot of the double boiler with water, half filled and switch on heat.
2. In the inner pot, add blanched chicken pieces and spread all the herbs ingredients over the chicken.  Add 2 1/2 bowls of water (water should at least cover over the chicken.  Put the lid on and place the pot into the double boiler.
3. Let it double boil for about an hour, or until the chicken is cooked.
4. Season with salt.
5. Serve the soup hot in serving bowls.

Korean Banchan: Carrot & Radish Kimchi

 

Ingredients:

250 g. carrots (peeled and cut into bite-sized cubes)

400 g. radish (peeled and cut into bite-sized cubes)

1/2 tbsp. salt

2 tsp. granulated sugar

3 sprigs spring onion (sliced)

1/2" ginger (peeled and chopped)

4 cloves garlic (peeled and chopped)

40 ml. fish sauce

45 g. Bidan Red Pepper Powder/Gochugaru (add more depending on your spice level)

Methods:

1. In a large bowl, add carrots, radish and salt.  Coat the vegetables evenly with the salt.  Let rest for 30 minutes so they have time to sweat.
2. Drain out most of the juice, but leave about 1 tablespoon to 30 ml. in the mixture.
3. Add chopped spring onions, chopped garlic and ginger, sugar, red pepper powder and fish sauce.
4. Mix everything well so the vegetables are evenly coated with the seasoning.
5. Transfer to a glass jar with airtight lid, pressing down the mixture gently as you pour it in.
6. Close the lid and let it sit outside at room temperature for 1-2 days while it ferments, then store it in the refrigerator.
7. Scoop the desired amount onto a serving dish and enjoy....

Recently, I cooked myself lunch of Meatless Kimchi Fried Rice, topped with an egg and a side dish of carrot and radish Kimchi... It's 'Simple Yet Yummylicious!'

The recipe for the Meatless Kimchi Fried Rice can be obtain here.

This recipe is adapted from 'Asian Food Network' courtesy from Sherizan Shahadan, with a slight adjustment to suit my cooking preference.

Simple Homecook Kolo Mee

Kuching's famous Kolo Mee is popular among all Kuchingnites; it's one of the most preferred breakfast food; and for some, they can even have it for lunch and dinner.

I always have a packet of dried Kolo Mee in my pantry.  Whenever I feel lazy to go out for my lunch, I will just grab hold of whatever available ingredients in the fridge and pantry, and cook myself this simple Kolo Mee with fried Chinese Meat Rolls aka Ngo Hiang, Wontons, some green veggies  and a must-have condiment, pickled chilies.  Buurrp...

 

The recipe link for my homemade Chinese Meat Rolls aka. Ngo Hiang can be obtain here.  Click here for my simple homemade Wontons; and  the pickled chilies click here.

An important and must-have condiment to use in this simple Homecook Kolo Mee is 'fried crispy shallots and garlic in oil.'  Click here for the recipe.

Simple steps to cook and assemble this yummylicious plate of Kolo Mee:

• Deep-fry the Ngo Hiang/meat rolls, dish and drain on kitchen paper. Slice and set aside.
• Wrap the wontons, add into boiling water until it floats up to the surface, dish using a slotted spatula, and set aside.
• In a small pot of boiling water, drizzle some cooking oil, add the green veggies and blanch for a quick minute, dish up using a slotted spatula and set aside in a plate.
• In a serving plate, add a tablespoon of oil from the fried shallots and garlic and a tablespoon of light soy sauce. Set aside.  (add a dash of salt, if you prefers more salty, I did not add).
• To cook the dried noodles/dried kolo mee; in a medium pot boil water, add the noodles when the water starts boiling.  Stir with a pair of cooking chopsticks, to test the doneness of the noodles, take a strand of noodles and bite on it (easiest way to tell) or normally, I will just test using my fingers, hold a strand and if it easily breaks then its done.  Do not over cooked the noodles!  Dish the noddles with a slotted spatula, place the cooked noodles over the plate of oil and light soy sauce.  Combine to mix well.  
• To assemble, place the sliced meat rolls over one side of the noodles; place the wontons over the other side; followed by the blanched veggies, and a tablespoon of crispy fried shallots and garlic over the top of the noodles.
• Serve immediately with pickled chilies over the side.
• Enjoy!

Tricolor Quinoa Salad With Buttered Pumpkins & Green Peas

Recently, I came across a salad recipe online, using Tricolor Quinoa  by: The Devil Wears Salad.com.  To be frank, this is the first time trying out a salad dish using quinoa.  What interest me most is, how to cook fluffy quinoa.  I managed to get it right by following the recipe of 1/2 cup quinoa with 1 cup of water.

Since I am using whatever available ingredients in my fridge, I create my own bowl of 'Simple Yet Yummylicious' Salad for my lunch.

The ingredients I used are indeed very simple: pumpkin, green peas and green olives.

Steps: (serves 1)

1. To prepare the quinoa; rinse 1/2 cup (rice cup) of quinoa through a colander.  Add the quinoa to a small pan with 1 cup of water.  Bring the mixture to a boil and then reduce to low and simmer gently.  Let it simmer until the water has absorbed.  Remove the pan from heat and cover with a lid.  Let quinoa steam for about 5 minutes.  Remove the lid and use a fork to fluff up the quinoa.  Set aside in a bowl for assembly.
2. Next, peel the pumpkin and cut into small cubes, and set aside in a bowl.
3. Set aside some green peas in a small bowl.
4. Slice the green olives (seedless) in half and set aside.
5. Prepare 2 cloves garlic, peeled and chopped.
6. To cook, add 2 tablespoon unsalted butter into a heated pan, add in pumpkin and garlic, stir-fry until pumpkin almost soft but not mushy, then add in the green peas.  Stir to mix and add dashes of chicken stock granules or salt, and ground white pepper, give it a quick stir and taste for correct seasoning.  Remove from pan into the bowl with the cooked quinoa.  Add in the green olives, and combine all the ingredients.  
7. Transfer to a serving plate, sprinkle some chopped spring onion, and serve.

Delicious Saucy Chicken Served In Claypot

 

Ingredients: (serves 2)

280 g. chicken thighs (deboned and cut into bite-sized pieces)

2 large shiitake mushrooms (soaked and thickly sliced)

3 large button mushrooms - canned (quartered)

1 sprig spring onion (sliced into 1 1/2" length) - I did not use

5 slices ginger

1 red chili (cut in an angle)

4 garlic cloves (peeled and sliced)

1 tbsp. cooking oil

Marinade: 

1 tbsp. light soy sauce

1/2 tbsp. egg white

1/2 tbsp. Shaoxing Wine

1/4 tbsp. tapioca starch

1 tsp. cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1 tbsp. Shaoxing Wine

1/2 tsp. sugar (to taste)

Methods:

1. In a bowl add chicken and all the marinade ingredients.  Set aside.
2. In a heated wok, add 1 tablespoon cooking oil.
3. Add in chicken and stir-fry until lightly brown.
4. Add in spring onion (if using), ginger, chili and garlic.  Stir-fry to combine.
5. Then add in mushrooms and continue to stir-fry.
6. Add  in the sauce ingredients; stir to combine.  Stir-fry until chicken is fully cooked.
7. Remove into a clay-pot and serve!

This recipe is adapted from YouTube 'Y Cooking' with slight adjustment to suit my cooking preference.

Spiced Roasted or Baked Chicken Masala

Ingredients: (serves 2)

2 chicken whole legs (cleaned and pierced all over with a small knife)

3 cloves garlic (peeled and minced)

1/2" ginger (peeled and minced)

1/2 tsp. ground chili

Juice and zest of 1/2 small lemon

1 tbsp. tomato paste

1/2 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. ground coriander

Methods:

1. Place chicken into a large bowl.
2. In a medium bowl, mix garlic, ginger, ground chili, lemon juice and zest, tomato paste, salt, cumin and coriander.
3. Rub mixture thoroughly into the chicken.  Cover and place it in the fridge to marinate overnight.
4. To roast or bake, place chicken legs, skin side up in a roasting pan, and roast in a preheated oven of 200 degree Celsius for 40 minutes, or until done; turning the chicken over once the top side is golden.
5. Remove onto a serving dish and let it rest for 10 minutes.
6. Serve!

I adapted this recipe from 'Christina Ariokiasamy' with slight adjustments to suit my cooking preference.

Greek Bread (Tsoureki)

 

This Traditional Greek Bread have an additional step to prepare before you make the dough, which is the Sponge...

After 30 minutes of resting

Ready for first proofing

After first proofing

Divide into 3 portions

Ready for second proofing

Just before baking, brush the bread with an egg white beaten with 1 tablespoon of water, and top generously with almond slices.  Bake in a preheated oven of 176 degree Celsius for 35-40 minutes, or until the top is golden.  If the top is browning too quickly, cover the top loosely with foil during the last 5-10 minutes.  I did not cover mine.

Let's enjoy this delicious, tasty and slightly sweet bread any time of the day....

I adapted this recipe from 'Woman Scribbles'.  If any of you are interested to try out this beautiful bread, click the recipe link here.

Chewy White Chocolate Oatmeal Cookies

Ingredients:

290 g. butter (softened)

3/4 cups caster sugar

1 egg

190 g. plain flour (sifted)

3 tsp. baking powder (sifted)

1/2 tsp. salt

280 g. quick cooking oats

145 g. White chocolate chips

Methods:

1. In a large bowl, add butter and caster sugar and beat until creamy.
2. Add the egg and continue to beat until combined.
3. Add flour, salt and baking powder.  Beat using low speed until combined.
4. Add the oats and white chocolate chips, and mix well with a rubber spatula until well combined.
5. Place golf ball-sized dough on a lined baking sheet.
6. Bake for 11 minutes until golden brown.
7. When done, leave on the baking sheet for a few minutes before transferring to a cooling rack.
8. Store in an air-tight container.
9. Let's enjoy this yummylicious cookies which is crispy on the outside, soft and chewy on the inside.

This recipe is adapted from 'lovefoodies.com' with a slight adjustment to suit my baking preference. 

Steamed Chicken With Cordycep Flowers

Ingredients: (serves 2)

260 g. chicken thighs (deboned, cut into bite-sized pieces)

4 pieces buttom mushrooms (whole)

3 pcs. red dates (rinsed and drained)

1/2 tbsp. Wolfberry (rinsed and drained)

5 g. black fungus (soaked and trim off hard part)

5 g. Yuzhu (rinsed and drained)

5 g. cordycep flowers (soaked and drained)

1/2 tbsp. ginger (peeled and shredded)

Some chopped spring onion (for garnish)

Marinade:

1 tsp. chicken stock granules

1/2 tsp. sesame oil

1/2 tsp. light soy sauce

1/2 tsp. cornflour

1/2 tbsp. Shaoxing Wine

Methods:

1. Marinate the chicken with the marinade ingredients for at least 30 minutes.
2. In a steaming plate, add chicken pieces and spread them over the dish.  Top with ginger, red dates, wolfberry, black fungus, yuzhu, cordycep flowers and button mushrooms.
3. Steam over high heat for about 10-15 minutes, depending on the size of your chicken pieces, and if you are using bone-in chicken, will need more steaming time.
4. Remove from heat and serve immediately.

This recipe is adapted from YouTube, click this link here for viewing the full recipe.

Honey Oat Bread

Freshly baked breads are always so tempting, especially, with the delicious aroma of it flooding the whole house.  I just can't help not slicing a slice or two as soon as it is cool enough to slice, and enjoys it plain.  So Yummy!

I adapted this recipe from Olivia's Cuisine.  To check out the whole recipe click here.  

Let me share in pictures, the process of my baking, with all my readers....

Ready for first proofing

After first proofing

All set for second proofing

Ready to bake

Breakfast is served!

Simple Avocado Smoothie

Ingredients: (serve 1)

Half Avocado

3/4 cup milk

1/2 tbsp. liquid honey (add more if you prefer sweeter)

1/2 tbsp. chia seeds

Some crushed ice

Methods:

1. Place all ingredients into the blender jar.
2. Blend until smooth.
3. Enjoy immediately.