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.