Min Jian Kuih

Made this pancake for today's breakfast, recipe adapt from 'Reviving Street Hawket' by Pang Nyuk Yoon.
I did half recipe.

Ingredients:
600g plain flour
2 eggs
2 tsp baking powder
60g custard powder
300g sugar
900ml water

Filling:
300g peanut (toast at 150 deg C till slight brown, remove skin, grind it and add 150g sugar)
50g sesame seed (I omit it)

Method:
1. Sieve the flour, baking powder and custard powder together.
2. Beat the eggs, add in sugar, flours, water and mix well.
3. Rest the mixture for about 15min to let the gluten in the flour relax.
4. Heat flat pan, grease the pan with little oil, scoop about 1-2 laddle of batter into pan depend on how big the pancake preferred.
5. Level the pancake and fry over v weak fire until cooked. Then add Fillings at on half of the pancake and fold out the other half.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Pandan flavour mantou

I use this recipe and do a batch of pandan mantou for last weekend's breakfast. While kneading the dough thought that add some flavour to give the bun a twist iso of the plain version thus added a little pandan paste to half portion of the dough, then roll each portion of the dough flat with even thickness and roll it up like swiss roll.

Waffle

Have not made waffle for a long time, read this recipe in this book, so try out for Sunday's breakfast, I did double portion of the original recipe, the texture is soft and nice.

Ingredients:
 60g cake flour
65g milk
35g melted butter
30g egg yolk
60g egg white
25g caster sugar


Method:
1. Mix flour, melted butter and milk in a bowl.
2. Add in egg yolk, mix till well combined.
3. In another bowl, use mixer and beat egg white and sugar till stiff peak.
4. Add 1/3 portion of egg white into egg yolk mixture, stir lightly till combined.
5. Pour the egg yolk mixture back into the balance egg white and mix lightly till well combined.
6. Preheat waffle mould, brush mould with some oil, pour batter into mould, cover and let it cook till golden colour.
7. Remove waffle from mould, serve with chocolate sauce, or maple syrup or ice-cream per individual preference.

Scones

Wanted some change of taste for breakfast, made some scones which is fast to do and good to eat...

Ingredients:
2 1/2 cup (310g) self raising flour
1tsp baking powder
pinch of salt
40g chilled unsalted butter, cut into small cubes
1 cup (250ml) milk


 Preheat oven to hot 220 deg C (425 deg F) and lightly grease baking tray or line it with baking paper. Sift the flour, baking powder and salt into a large bowl. Rub butter briefly and lightly with fingertips until mixture is crumbly and resembles fine breadcrumbs. Mixing in 1 tbsp of sugar at this stage will lessen any floury taste. Make a well in the centre. Pour in some milk at time and mix with flat bladed knife, using cutting action, until the dough comes together in clumps. Rotate the bowl as you work. Handle the mixture with great care and very light hands. The dough should feel slightly light and sticky. With floured hands, gently gather the dough together, lift onto a lightly floured surface and pat into a smooth ball. Do not knead. Pat or lightly roll the dough out to 2cm thick. Using a floured 6cm cutter, cut into round. Gather the scraps together and, without handling too much, press out a before and cut out more rounds. Place close together on baking tray and lightly brush the top with milk. Bake in oven for 12-15min, or until risen and golden.
As scones contains little fat, they dry out quickly so are best eaten soon after baking. They freeze successfully.

Lily's Scones

Have not made scones for quite sometime, since need to made something quick for breakfast so I attempt this recipe from Nigella Lawson's Domestic Goddess book, its very easy and quick to do and most important its nice as mention in the book but on one condition best to eat when its warm...

Ingredients:


3 1/3 cups all-purpose flour
1 Teaspoon salt
2 teaspoons baking soda
4 ½ teaspoons cream of tartar
¼ cup cold unsalted butter, diced
2 Tablespoons vegetable shortening,
1 1/3 cups milk
1 large egg, beaten, for glaze (I didn't do the glaze)


Tools:

2 ½ inch round cutter
1 Baking pan, lightly greased
Preheat oven to 425 degrees F.

Sift flour, salt, baking soda and cream of tartar into a large bowl. Using a pastry cutter, add vegetable shortening and butter until the mixture is like fine crumbs. Add milk all at once, mix very lightly until just blended (do no over mix). Turn out onto a floured surface and knead lightly to form the dough.

Roll out to about 1 to 1 ¼ inch thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but you may need to re-roll of the last two. Place on the baking sheet very close together – the idea is they bulge and stick together on cooking – then brush the tops with egg wash. Put in the oven and cook for 10 minutes or until risen and golden.

Always eat freshly baked, preferably still warm from the oven with butter or clotted cream and healthy dollop of jam.
 

Plain Man Tou - 白馒头

Tried this plain bun from 孟老师's new book 孟老师的中式面食 , it was quite easy to do, the book says 'using the basic ingredients and shortest time to make this basic plain mantou', it took me slightly more than an hour and we can have fresh piping hot bun for breakfast...

Ingredients:

Water 260g

Instant yeast 5g (1tsp+1/4 tsp)

Plain flour 500g

Fine sugar 25g

Salad oil 5g

Method:

1. Mix water with yeast.

2. Mix all the rest of the ingredients in a bowl, pour in 1 and mix till well combined using a spatula.

3. Use hand to knead the flour in the bowl till it form a dough.

4. Bring the dough to table and continue kneading till it becomes a smooth dough.

5. Rest dough for 5 min.

6. Roll the dough into a rectangular shape, about 5 mm thick.

7. Roll the dough like a swiss roll from the long side of the rectangle, cut into 8 equal portions, place each dough on a piece of baking paper/grease proof paper.

8. Place the dough in steamer, cover and let it proof for 20 min.

9. Start boiling the water in the steamer, steam over medium high fire for 15min ( timing count from water starts boiling)

Waffle

Randal have been requesting waffle for breakfast as I have been making it for quite a while. This round I tried Kuali's recipe, I replace the rum with 1 tsp of pandan paste.

Sweet Pancakes

I remember my mum used to make this snack for the family when we were kids, her recipe was very simple, just add water, sugar and an egg to flour and mix into a thin batter, spread a layer of the batter into a greased wok and fry it. I saw this recipe from a book, this pancake is thinner than the american style type.


Ingredients:
250g plain flour
pinch of salt
4 tbsp sugar
2 eggs, lightly beaten
500ml milk
4tbsp melted butter or oil
oil or butter for greasing the pan

Method:
1. Put the flour, salt and sugar into a bowl and make a well in the centre. Pour the egg and a little of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the butter or oil, then the remaining milk until smooth. Allow to rest, if liked.

2. Put 1 tbsp oil or butter in a heavy based frying pan and heat until it starts to smoke. Use a ladle to scoop the batter into the pan, tilting the pan until the base is coated in a thin layer. Cook for 1-2 min until the underside is turning golden.

3. Flip the pancake and cook for a further 30-45 seconds until golden on the second side. Remove the pancake out of pan and make the remaining pancakes, greasing the pan as necessary. Serve plain or any sauce per individual preference.

Roti John

Bought two baguette while shopping at carrefour on Saturday, used it to make roti john for Sunday breakfast. I used canned tuna in stead of minced meat because its more convenient...



Ingredients:

2 slim baguette

1 can of tuna fish (170g)

1/2 onion --diced

5 eggs

1/2 tsp salt

dash of black pepper


Method:

1) Cut bread into about 10-12inch length. Slice baguette lenghthwise from the side into 2 pieces.

2) Heat 1 tbsp oil in frying pan, stir fry onion till fragrant. Remove and set aside.

3) Pour away water in the canned tuna fish, pour fish into a mixing bowl, add in beated eggs and onion. Add in salt and pepper, mix the ingredients till well combined. Make sure the fish is broken into smaller pieces if using canned chunk tuna.

4) Heat frying pan with 3 tbsp oil, scoop some egg mixture onto frying pan, quickly place bread face down sticking onto egg, press the bread while frying inorder to let the egg stick to bread. Turn the bread while frying, fry till the egg side is crispy and brown.

5) Repeat the process for the rest of the bread. Serve warm with chilly sauce or ketchup.

Crepes

This have been in my to do list for a long time, saw it again in a book just bought from popular. So attempt the recipe for Sunday breakfast, it was easier to do than I thought, but the sides was a bit dry but the kids like it very much, only manage to keep 1 piece for the picture taking. Thinking that crepes are very versatile so I didn't do the syrup from the recipe, we just ate it with maple syrup and nutella. There's even request to make this more often, looks like they prefer this to pancake...LOL.

125g(4oz) plain flour
pinch of salt
1 egg, lightly beaten
300ml milk
vegetable oil or butter for greasing the pan

1. To make the pancakes, put the flour and salt into a bowl and mke a well in the centre. Pour the the egg and a little of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a jug. Allow to rest, if liked.

2. Dip a paper towel with oil and grease the frying pan, heat the pan until it starts to smoke. Pour a ladle of batter into pan, tilting the pan until the base is coated in a thin layer. Cook the pancake for 1-2 min until the underside is turning golden.

3. Flip the pancake with a palette knife and cook for a further 30-45 seconds until it is golden on the second side. Slide the pancake out of the pan and make the remaining pancakes, oiling the pan as necessary. Set the pan cake aside.

Tuna Cucumber Salad

Last weekend saw an easy tuna salad recipe on TV, I twisted the recipe a little by using what's available in the fridge, and serve it with toasted baguette for breakfast...

Ingredients:

1 can of tuna

2 tomatoes - diced

200g cucumber - diced

Seasoning:

Olive oil

Dash of salt and ground black pepper

Juice from half lemon

some chopped parsley

Method:

- In a big bowl, add in the tuna, cucumber, tomato. Add in olive oil (I use sesame oil thats available at home), salt, pepper, lemon juice, then add in chopped parsley(I use dried parsley which is available at home), toss the content in the bowl and serve with toasted baguette.

American Breakfast Pancake

Always like to try and test different recipe especially pancakes cos its fast to cook and good to eat. This recipe was in my to do list for quite a while, this recipe was from one of Nigella Lawson's book, think is Domestic Goddess, got it from her forum...



1 ½ cups all-purpose flour

1 tablespoon baking powder

pinch of salt

1 teaspoon sugar

2 large eggs -- beaten

2tbsp butter -- melted and cooled

1 1/3 cup milkbutter for frying


The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter in a bowl, make a well in the flour, baking powder, salt and sugar; then beat in the eggs, melted butter, and milk, and transfer to a pitcher; it's much easier to pour the batter into the pan than to spoon it. I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you're frying in the blini pan, so it runs right to the edges.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling, it's time to cook the second side, and this needs only about one minute, if that.I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.

Variation: Sprinkle blueberries onto the uncooked side of the pancake just after you've poured the batter into the pan.

Buttermilk Scone

Have not made scone for a long time, so try another recipe for Sunday's breakfast. Can't decide to make half or full recipe cos afraid that the kids may not eat it, still make full recipe cos too lazy to calculate the ingredients....luckily the kids like it and ate 2 each probably because its sweet...



350g/12oz self raising flour
100g/4oz sugar
85g/3 oz butter, cut into small pieces
about 175ml/6 fl oz buttermilk or natural low-fat yogurt
strawberry jam, butter to serve

Method:
1. Preheat the oven to 200°C/gas 6/fan oven 180°C. Mix together the flour and sugar in a bowl. Rub the butter in with your fingertips until mixture resembles fine breadcrumbs. Make a well in the centre of the ingredients and tip in the buttermilk, all in one go, then mix lightly to form a soft dough.

2. Tip the dough out on to a lightly floured surfaced and knead briefly. Press the dough out to a 2.5cm/1 in thickness, then stamp out 5 cm/2in rounds with a cutter. Gather up the trimmings, knead again briefly and stamp out more rounds.

3. Transfer the buttermilk scones to a baking sheet, spaced a little apart, and bake for 12-15 min until risen and lightly golden. Leave the scones to cool on a wire rack and serve with the jam and butter or desire spreads.

Blueberry Buttermilk Pancake

Wanted to use the buttermilk before it expires, so made some pancake for breakfast. I use frozen blueberries as I always keep some in the freezer just in case I need it. Picture is abit ugly but taste was ok...
Ingredients:

1 cup plain flour
2 tbsp sugar
1 ¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 large egg
3 tbsp melted unsalted butter
125gm of blueberry

Maple syrup, honey, or jam and butter

Method:
1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Mix well. In another bowl, whisk together the buttermilk, egg, and melted butter to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk till everything is just combined. Add in blueberry and mix till combined.
2. Heat up a frying pan, lightly oil the pan, spoon ¼ cup of batter onto pan, allowing space for the spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles, flip the pan cakes over and cook until the other sides are lightly brown. Serve warm with maple syrup and butter or as desire.

Waffle

I have tried a few recipes still prefer this one. Recipe adapt from Betty Saw's More Kitchen Secrets book...

Ingredients:
150g plain flour
pinch of salt
1 tbsp castor sugar
125ml whipping cream
125ml milk
2 small eggs, separated
1 tsp pandan paste
60g melted butter

Method:

Grease waffle plates with corn oil or margarine.

Sift flour into bowl of an electric mixer fitted with a whisk. Stir in salt and castor sugar. Beat in cream, milk, egg yolks and the pandan paste. Lastly fold in the melted butter.

In a separate bowl, whisk the egg white with cream of tartar until just stiff. Gently fold egg whites into cream mixture.

Heat the waffle iron until hot. Spoon batter into the hot plates, spreading to cover the surface. Cook until golden brown.
Repeat until all the batter is used up. Serve with maple syrup, honey, jam and butter or ice-cream.

Tau Huay

Its been a long time since the last time I made tau hauy for breakfast, since have bought a pack of organic soy bean on Saturday, use it to make some tau huay for Sunday morning breakfast. Recipe from Zu's blog :http://quickneasytreats.blogspot.com/2005/05/sweet-soya-bean-curd-dessert.html.

Chwee Kuih

Tried to make chwee kuih again last weekend, using Leong Yee Soo's recipe, both Kenny and I feel that the texture was too chewy, very different from the traditional ones, will not do it again.

Ingredients:
565ml water
140g rice flour
1 heaped tbsp sago flour
½ tsp salt
2 tbsp oil

oil
2 cloves garlic, lightly bashed
115g chopped, preserved, salted radish
dash of pepper

Method:
1. Mix well 225ml of the water with the two types of flour and salt in a bowl. Add the oil and mix till well combined. Set aside.
2. Bring the rest of water to boil and pour gradually into the rice mixture, stir all the time to prevent lumps forming.
3. Arrange the moulds in a steamer tray over boiling ware and steam empty moulds over moderate heat for 5 minutes.
4. Pour rice mixture into each mould and steam for 10-15min or till well cooked. Remove the rice cake from steamer and allow to cool for about 10min, before taking them out of the mould.

To cook the radish:
Add about 2 tbsp of oil into wok, and fry garlic till fragrant and light brown, add in radish and fry over low heat, add pepper and stir occasionally to prevent burning, cook radish for ½ hour.

Place a spoonful of cooked radish on top of the steam rice cake and serve.