Monday, April 30, 2007
500g pork (bak tau) - Cut into about 1 cm thick slices.
1/2-1 tsp pepper
11/2 piece of preserved red beancurd
1tbsp of cooking wine
1tbsp sesame oil
For deep frying:
2 eggs - beaten
japanese bread crumbs
1. Pound the pork slice with a mallet or the back of a chopper. Marinate pork with the seasonings and place in fridge for a few hours.
2. Pat dry the meat with kitchen towel. Coat the meat with plain flour, shake off any excess, dip in beaten egg then coat with bread crumbs. Deep fry in medium hot oil till its golden brown color.
Monday, April 23, 2007
480g bread flour
120g cake flour
20g milk powder
4tsp instant yeast
300ml cold water
1) Mix (A) till well blended.
2) Add (B) and knead to form a dough.
3) Add (C), continue to knead to form a smooth and elastic dough.
4) Cover dough with clear film. Let it prove for 50-60min, or till double its size.
5) Use finger pressed into the dough. It should show a clear finger tip mark but the dough should not sink. Now its ready to use for making bread and bun.
- I use speed '1' on my kenwood mixer to knead the dough for about 30min to achieve the elastic dough.
Pinch of salt
85g plain flour
1) Prepare Mexican topping: Cream A) till well blended. Add B) and cream till smooth. Lastly add C) and mix till well blended. Set aside.
2) Divide the sweet bun dough into 60g portions, shape into balls and let it rest for 15min. Flatten the individual dough to press out the air. Shape into balls and put them into a 10cm foil pie dish.
3) Leave the dough balls to prove for 45min or till they double in size.
4) Put the mexican topping into a piping bag. Pipe some mexican topping on the bun dough after it has risen.
5) Bake at 190°C in the middle of the oven for 12min. Serve.
Meat Floss Bun
1) Divide the basic sweet bun dough into 60g portions, shape into balls and leave them to rest for 15min.
2) Flatten the dough to press out the air. Roll out into long shape using a rolling pin, roll like a swiss roll and form into a long shape and put them on a greased baking tray. Leave to prove for 45mins.
3) Brush with egg wash and bake in middle of the oven at 190°C for 12min.
4) When cool, spread some mayonnaise on top of the buns.
5) Coat the top generously with meat floss. Serve.
Wednesday, April 18, 2007
Tuesday, April 17, 2007
4 Russet potato
200g streaky bacon
2 tsp parsley flake
dash of black pepper
oil for frying
1. Wash the potatoes, put in pot of water, boil till fully cooked, make sure skewer can go thru the potato when insert into it. Drain away the hot water, peel the potatoes when its still hot. Let it cool a little, grate it using a course grater. Set aside.
2. Cut streaky bacon into small pieces. Pan fry it till fragrant, remove it onto a strainer to filter the excess oil of the bacon.
3. Add the bacon to the potatoes, add parsley flake, mix with hand lightly.
4. Heat up pan with some oil, place desire portion of potatoes in pan, fry for about 5min then flip it over to the other side and fry, fry till both sides are brown.
Monday, April 16, 2007
Wednesday, April 11, 2007
10 small prawns
½ cup corn flour
1/3 cup water
½ cup mayonnaise
½ tbsp white sesame seeds
1 cup lettuce.
To marinate prawns:
1/3 tsp salt
1tbsp egg white
1 tbsp corn flour
oil for deep fry
1. Remove the heads and shells, but keep the tails connected. De-vein the prawns. Rinse and pat dry. Marinate for 10mins or more.
2. Mix corn flour and water to a paste. Heat up oil in wok. Dip prawns in the cornstarch paste, deep-fry in hot oil until golden brown. Drain. Place in a large bowl.
3. Mix the prawns and mayonnaise. Place to platter on top of shredded lettuce. Sprinkle sesame seeds over the prawns. Serve.
Wednesday, April 4, 2007
pinch of salt
170g Golden syrup
2 tsp Ginger powder
½ tsp Cinnamon powder
1tsp Baking soda
1) Mix (A) till well combined and then add in (B). Cream till smooth.
2) Add in (C) then (D) and mix till well blended.
3) Let it rest for 15min. Then roll in to a 3mm thickness and cut it into the required shape.
4) Bake at 180°C for 15 min.
Tuesday, April 3, 2007
125g plain flour
½ tsp baking powder
150g dark chocolate
90g unsalted butter
2 eggs, lightly beaten
185g caster sugar
1 tsp vanilla essence
100g milk choc chips
1. Preheat the oven to moderate 180°C. Lightly grease a shallow 20cm square cake tin and line the base and sides with baking paper, leave the paper hanging over two opposite sides.
2. Sift the flour and baking powder together. Chop the chocolate and butter into small even sized pieces and put in a heatproof bowl. Bring a medium saucepan of water to the boil, then remove from the heat. Sit the bowl over the pan, making sure the bowl doesn’t touch the water. Allow to stand, stirring occasionally, until the chocolate and butter have melted. Leave to cool slightly.
3. Place the eggs, sugar and vanilla essence in a bowl and beat with electric beater for 2 minutes, or until pale and thick. Add the melted chocolate and butter and stir to combine. Fold in the flour with a metal spoon until combined, then add the choc chips and mix well. Pour into the tin and bake for 20min, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10min then lift out onto a wire rack and cool completely. Cut into squares using sharp knife.