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Sunday, 12 November 2017

OVEN BAKED CRUNCHY CHICKPEA


Thank you Sherry Peris
for sharing this recipe.

Never realised that it could be done so easily!


Oven Baked Crunchy Chickpea

200g chickpea -
1. soak overnight
2. boil until soft
3. dry with kitchen towels & leave to air dry
4. season with garlic salt, salt or any of your favourite herbs 
5. bake in preheated oven 230'C for 30-45 min until browned & crunchy

NATURALLY YEASTED SOURDOUGH ORANGE MINI LOAF


This is Orange flavoured Mini bun
is naturally yeasted,
combining both orange yeast water and sourdough

It has a strong Orange flavour
with added orange peel to enhance its flavour.

No milk and no egg is required.

Just orange yeast water


Sourdough Orange Mini Loaf
200g stiff starter, 50% hydration
250g bread flour
70g wholemeal flour
250g orange yeast water
40g sugar
1 tsp salt
70g orange peel & raisins

1. starter, flours, yeast water and sugar into the bread machine, bread dough cycle 30min
2. 3 min before the programme ends, add salt & fruits
3. remove, shape & place in mini loaf pans
4. allow to proof at room temperature until about 75% more of its original size
5. cold retard 12 hours
6. remove loaves from fridge & thaw for 1.5 hours
7. bake in preheated oven 200'C 1st 15min. another 20min at 175'C (total 35min)

Thursday, 9 November 2017

PINEAPPLE LATTICE PIE



I like pineapples
I like sweet pineapples
Just discovered that I love pineapple pie

The pineapple filling is juicy and sweet with a tint of sour, 
and 
the crust is crispy and fragrant


I have adapted this recipe from 

The preparation in 2 stages
1st the filling, then follow by the pie crust

Pineapple Filling (chunky type)
300g pineapple, diced
60g sugar
1/16 tsp cinnamon powder
2 cloves
1/2 Tbsp cornstarch

1. combine pineapple pieces, sugar, cinnamon powder & cloves in a pot
2. leave aside for 10min for the pineapple to release the juice
3. cook on medium heat until the pineapple turns translucent & soft
4. remove cloves, stir in cornstarch & return to heat
5. continue cooking until slightly thicken
6. allow filling to cool down before using

Pie Skin
150g all purpose flour
80g cold salted butter
1/2 Tbsp icing sugar
25g whipping cream
1 Tbsp water (if needed to bind the dough)
egg yolk for eggwash

1. rub butter into flour & icing sugar
2. add whipping cream when mixture resembles fine bread crumbs
3. gently press dough to form a lump, add water if necessary
4. cover the dough & chill for 1 hour
5. remove dough from fridge & roll 3/4 of the dough between 2 sheets of plastic
6. fit the rolled dough into a 6" pie dish, gently press down the bottom & sides
7. roll out flat the balance dough between 2 plastic also
8. put both the pie base & rolled dough to chill while preheating the oven to 180'C
9. place filling into pie base & level it
10. form lattice top with the rolled dough cut into strips
11. to have a neat sides, go round it with strip of dough
12. egg wash the pie before sending into the oven
13. bake for 40min until done.

CANDIED ORANGE PEEL



Candied orange peels 
are good as a snack
and 
as ingredients for some fruity bakes like cakes and bread

Homemade ones are fresh and the taste is marvelous.

Candied Orange Peel
3 large Sunkist oranges
280g sugar
180g water

1. rinse the oranges & cut the top & bottom off the orange
2. cut the fruit into quarters & remove the skin
3. cut the skin into strips & scrape away part of the white pith
4. bring to a boil the orange strips with enough water to cover it
5. once boiled, drain & repeat (4)
6. stir together sugar & water in a pot, bring it to simmer
7. add the peel and continue to simmer until the peels appear translucent.
    Do not stir to avoid crystalization, but can swirl the pot or press in the peels
8. remove peels & spread to dry, may take a day or 2
9. store in air tight containers or fridge

Wednesday, 8 November 2017

LONG BEAN ONE POT RICE



Long Bean one pot rice
sounds easy

 Not so, if you want to add colour to your meal.

The ingredients are:


Method
1) rinse rice & add sufficient water for working, leave aside
2) fry beaten egg as if a pancake. Then roll up & cut into strips
3) fry long beans until slightly soft, remove
4) add 1 Tbsp oil into the pan & fry garlic until fragrant
5) add soaked dried prawns & continue stir frying
6) transfer the fried dried prawns into the rice pot or steamer to cook together
7) when done, add fried long beans & egg strips & chili (if using)
8) serve 

Sunday, 5 November 2017

ORANGE YEAST WATER FRUITY TOAST





A Soft Toast 
baked with Orange yeast Water.

Besides raisins, cranberries and orange peel
I added grated rind from one orange
to get stronger orange flavour.


Orange Yeast Water Fruity Toast
(A) 10g each of raisin, cranberry & orange peel
       enough yeast water to cover & soak the fruits for an hour

(B) 120g active Sourdough, fed with orange yeast water
       200g bread flour
       100g (1 egg + fresh milk)
       1.5 Tbsp sugar
       1/2 tsp salt
       25g butter

(C) zest from 1 orange

1. knead all ingredients in the bread machine, bread dough cycle
2. before the machine stops, add the strained fruits & orange zest
2. when the machine stops, rest for 15 min, shape & put into an oiled loaf pan
3. allow to proof until 2.5 the volume, about 3 hours at room temperture
4. bake in preheated oven 175'C for 35min

PRUNE BUTTER CAKE



If you like prunes and butter cake
combine them and
you will get Prune Butter Cake
2 in 1

This Prune Butter Cake 
is quite dense & moist
and 
is flavourful.

It can either be served warm or at room temperature,
and are just as nice.

I have adapted this from Ann Low's recipe

Ann Low has it baked with rum liqueur or brandy, with prunes cut into small pieces
whereas
I prefer it to be fruity with large pieces of prunes.

Prune Butter Cake
A) 100g pitted prunes
      1 small orange, juiced

B) 170g cake flour sifted with
     1 tsp baking powder

C) 150g butter, softened
     125g caster sugar
     3 AA eggs
     1 tsp vanilla extract
     1 Tbsp fresh milk

1. Soak prunes in orange juice for an hour, steam over low heat to soften.
    Remove from heat & let cool. When cooled, drain & slice open the prunes.
2. Line a 7" round pan with parchment & preheat oven to 180'C
3. Cream butter & sugar until light
4. add eggs, one at a time. Mix well after each addition
5. add vanilla extract & juice from steam prunes
6. Gently fold in sifted flour & baking powder
7. add 1 Tbsp fresh milk and fold the batter until smooth
8. pour 1/3 batter into prepared cake pan, arrange 1/2 of the sliced prunes over it
9. repeat (8), and finally topped with the balance 1/3 batter
10. bake in preheated oven 180'C for 35min, or until done
11. Leave cake to cool in pan for 10min, remove & cool on wire rack.      

MUA CHEE



Thank you Emily Koh
for such an easy recipe

Steaming in an Electric Lunch Box 
is simply fuss free.

Once everything is mixed 
and put into the steamer,
switch on,
you can come back anytime to serve it!

Like to try Emily's Recipe?

Mua Chee
100g glutinous rice flour
90g water
1 Tbsp oil

1) mix them up in a steaming bowl
2) steam it until light goes off 
3) serve with grounded peanuts and caster sugar

Note:
If you do not have an Electric lunch box, just steam it for 20min, or until cooked



Friday, 3 November 2017

YEAST WATER SWEET POTATO BREAD


Calamasi (Asian Lime)
takes longer time to ferment - 5 long days
and more sugar is required to speed up fermentation.

As a result
the yeast water is on the sweet side.
Moreover, the orange sweet potato that I bought also sweet!

Now I have a sweet bread. 

Watch out! It browns easily when baked.






Yeast Water Sweet Potato Bread
180g Bread flour
150g Sourdough fed with yeast water
70g yeast water
30g water, may need to adjust amount depending on the sweet potato 
50g steamed sweet potato, mashed
1 tsp salt

1. combine bread flour, sourdough and water, autolyse 45min
2. knead in salt & mashed sweet potato, allow to rest 45min
3. SNF twice at interval of 45min
4. cold retard 10hours
5. remove from fridge & shape, leave in banetton to proof 2.5hrs until risen
6. bake in preheated oven 250'C for 20min, covered
    bake another 20min @ 200'C  with cover opened.

Note: tent bread when necessary

Wednesday, 1 November 2017

PINEAPPLE FRIED RICE


Pineapple Fried Rice
is a popularThai Delicacy.

It is loved by many because of its
1) colourful presentation in the shell of a pineapple
2) mixture of taste, spicy, sweet & sour
3) mixture of texture, soft and yet crunchy because of the added cashew nuts

I have some sweet pineapples in the fridge
and
with the inspiration of Serena Kuan
I have come out with this simply pineapple fried rice
served in a plate.

Toasted Cashew nuts  must be added to get the authentic Thai

Pineapple Fried Rice
1 bowl cooked rice
a handful of prawns, skin removed
1 egg, beaten
1/2 Tbsp garlic, minced
1/2-1 Tbsp oil for cooking
ripe pineapples, cut into small slices

seasoning:
soya sauce, fish sauce, pepper

garnishing/topping:
spring onions, diced
red chilli, diced
fried shallots (optional)  

1) heat oil in a wok, fry garlic until fragrant
2) add prawns & fry
3) push ingredients to side of wok, pour beaten egg to the centre to cook
4) turn the egg when it is cooked, add rice 
5) stir fry everything together, add seasoning
6) lastly, add pineapple slices & garnishing 
7) dish out to serve

Note: reserve some garnishing for topping