White Bread...

 I made white bread for our family tea time...served with homeade beef pattie

 The texture was so..soft!

Hahaa..beef burger..for the beef Pattie, i make homemade beef pattie followed  donna Hay recipe..nice!

White bread Ingredients for tangzhong: 

Bread Flour-1/3 cup/50 gms

Water-1/2 cup
Milk-1/2 cup
Ingredients for bread:
Bread flour-21/2 cups/350gms
Caster Sugar-3 tbsp+2 tsp/55 gms
Salt-1 tsp/5gm
Egg-1 large/56gm
Milk powder-1 tbsp+ 1 tsp/7 gm(optional)
Milk-1/2 cup/125ml
Tangzhong-120 gm
Instant Yeast- 2 tsp/5 to 6 gm
Butter-3 tbsp/30gm(softened)
Method of Preparation:
1. Mix flour n water well without any lumps. Cook over medium low heat, stirring constantly  to avoid burning or sticking. The mixture starts to become thick.
2. Once you see some lines appear in mixture when you stir with spoon remove from heat. The temperature of mixture will be 65c/149F.
3. Transfer it to a clean bowl and wrap with a cling film to avoid drying. Once cooled completely this can be used to make bread. You can use it the same day or the next day. Method of making bread:
1. Combine all dry ingredients in a bowl make  a well in center and set aside.
2. whisk egg, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.
3. Knead the dough into a ball shape and keep it in a  greased bowl covered with a kitchen towel to proof till its doubled in size, about 40 minutes or more depending on the weather.
4. Transfer it to a clean  floured surface. Deflate and divide the dough into four equal portions. Knead into small balls, wrap in cling film and let rest for 15 minutes. Meanwhile grease a 9"X 5" loaf pan. Preheat the oven to 350F/170C.
(Adapted from: funwidfud.blogspot.com)

Homemade Chicken Nugget

Still stuck  with my sore throat...for almost a months..huhuhuh.. i'm still drinks honey lemon and green tea..perhaps it;s will be ok soon..insya allah. Here a very simple recipe chicken nugget... and easy to make for sharing!, really hope today onwards.. there is no more ready made frozen nugget in my house...hhhhHhaaaa. Insya Allah!

Baby Eiman my Chicken Nugget Model..hehhehehhe

     Ingredients:

1. 2 boneless skinless Chicken Breasts (that’s 4 breast fillets)..but i only use chicken mince
   1 teaspoon of Salt
   1/2 teaspoon of Parsley flakes
   1/2 teaspoon of Oregano
   1/4 teaspoon of Onion powder
   1/4 teaspoon of Pepper
   2 Eggs, beaten
   1 Cup of Flour
   about 1.5 Cups of Oil for frying (I used Sunflower seed oil)
   2.Directions:
   Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in.
   3.Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
   4.Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.
   5.Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).
   6.Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget.
   Set nuggets aside.
   7. Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil
   (Adapted From For the Love of Food)

Nice  served with chili sauce, mustard or maybe honey!

Lamb curry again.....

               Lamb bone ( boil lamb in half cook first and also for the stock)

oil, to fry
1/2 cinnamon stick
2 star anise
4 garlic , chopped
1 big blended onion ( if u love thick ..maybe can add  more onion)
Dry chillies (blend)
2-3 spoon curry powder ( i use rose brand..made from terengganu..my mom and sis usually use this  spices for nasi dagang)
2 tamarind skin/ puree
pitch of salt and sugar ( i use ...gula melaka)
tomatoes, and potatoes in cube
about 200ml fresh milk ( can use coconut milk..)

1. 1. For the  paste, put the onion,  garlic  into a food processor. Blend to form a smooth puree.
      
   2. Heat a wok and add the oil. Fry the blended chili at medium  heat until the paste turns darker and highly aromatic. i love this style (just like my mom and sis...coz the color texture will more  "sexy!"..heeehehe..) and  also to make sure the chili cook well...(to avoid  stomach ache)
      
   3. Add the cinnamon stick , star anise and  cook for another minute...add in  blended onion and curry powder...  let it simmers  for a few minutes then add the lamb.
      
   4. Fry the meat and the paste......keep stirring all the time, until it is well browned red.Pour over the lamb stock.. for a few minutes then add in  fresh  milk/coconut milk and tamarind skin/puree and bring to a gentle simmer. Remove the dish and serve.
      

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      Hot and served with oyster vege....yummy..

Lamb Pizza...

Tomorrow is sunday..and It's late!... i'm still ..hungry....hahahha..12am i made this pizza..and there is not more stock in my fridge...only left some lamb  and i am dreaming of a delicious..crunchy pizza....   after  1 hr and 15mins , 2 pieces of crunchy pizza are ready for me and hubby and the other one for the kids' b.fast  tomorrow...yahooo! time for movie now.....btw..really love this recipe (recipe u can find it in my gallery...) and for the paste, i blend fresh tomatos....

Banana Fritter

Banana fritter batter

3 spoon plain flour, 2 spoon self raising flour, 1/2 spoon rice flour...some salt, some turmeric powder....mix all them!

eimaan....

Fish soup or Ikan singgang for dinner

Drop by at fish market on the way back from miri,...we bought  3 tunas for only $10. The fish just come out from the sea...yummm

Baby arugula with salted olive (ala grecque)

Creme Caramel...

 

I make twice for this recipe...ummpph! really like it and will do it again...


Ingredients:

160 ml whipping cream
160 ml milk
1/2 tsp vanilla extract
2 lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
2 whole eggs
1 egg yolks
50 gm caster sugar
hot water

Caramel：

100 gm caster sugar
50 ml water


Prepare a large baking tray
To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
Preheat oven to 160C/320F.
Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
Run a knife around the edge of the custard to unmould onto serving plates, served with fresh fruits.

Adapted From, Christine recipe

Cheddar Cheese Marble Cake

 

Still in school break... emm i'm baking  cheddar cheese cake for our hi tea.....and the texture was so soft and easy to bake!

Ingredients

8 grade A eggs (use only 6 egg whites..just follow rima)

250g butter (i used unsalted butter)

250g caster sugar

220g cake flour

100g cheddar cheese (grate)

30g hazelnut (chop) - (optional)

1 tsp baking powder

1 tbsp ovalette

1 tsp vanilla extract

1 tbsp cocoa powder

1 tsp chocolate paste/emulco (optional)

1/8 tsp salt (i added) 
    
Method

Melt butter using double boiling method.. put it aside

Sieve flour with baking powder and salt in a mixing bowl

Add eggs, ovalette and sugar to flour mixture

Whisk on high speed for abt 10 mins or till batter turn thick and fluffy

Using rubber spatula add in vanilla and melted butter and mix till well blended

Add in cheddar cheese and hazelnut and continue to mix well

Scoop 3 ladle of batter and add cocoa powder and chocolate emulco and put it aside

Pour plain batter into a 10 x 7 pan (i used 9" round pan)

Add 1tbsp of chocolate batter at a time all over the plain batter

Swirl using chopstick and bake on a preheated oven of 180C for 50mins  
(Adapted from bisous a toi)  
                                                       

Sweet Bun

Sweet Buns

Ingredients:

370 gm bread flour
65 gm caster sugar
5 gm salt
12 gm full cream milk powder
6 gm instant dry yeast
1 egg yolk
30 gm whisked egg
125 gm milk
120 gm tangzhong/water roux *
28 gm condensed milk
75ml whipping cream
35 gm unsalted butter, softened

Method:
Add all ingredients (except butter)  first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. (The time of kneading in my breadmaker is about 30 minutes.) Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions. Cover with cling wrap, let rest for 15 minutes at room temperature.
Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press . Then roll to the bottom. Pinch to seal. Turn seal downward. Roll and stretch to about 20cm in length . With seal downward, place in the loaf tin. Repeat this step with the rest of the dough. Let proof in the tins, covered with cling wrap. The best temperature for 2nd round proofing is 38C, humidity 85%.
When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.                         (Adapted from christinerecipe)

*Method of making tangzhong/water roux:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong/water roux  can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong/water roux should return to room temperature before adding into other ingredients. )                                                                             (Adapted from christinerecipe)