A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Sunday, 28 May 2017

SOURDOUGH KEFIR LOAF



This recipe is shared by Heng C Chuan

Sourdough Kefir Loaf
250g bread flour
125g sourdough starter fed with kefir water
6g salt
35g sugar
20g milk powder
35g butter
120g kefir water, adjust accordingly

Day 1
1. mix in bread machine until a smooth dough is formed
2. leave at room temperature to proof until double
3. cold retard in fridge overnight 24 hours

Day 2
4. shape into a loaf, let rise 3-4 hours until double
5. bake @180'C for 45-50min


WALKING SOURDOUGH BREAD





There are times 
when you suddenly remember you need a bread 
but you are too busy to be 
waiting around to do the slap and fold

Teresa L Greenway
from Northwestsourdough.com
has this super easy recipe to share
which she fondly calls
Walking Sourdough Bread

It may not be as holey
but
it is well risen 

Walking Sourdough Bread
55g Sourdough
125g water
175g bread flour
25g whole wheat flour  
4g salt

Day 1
1. mix all ingredients, cover & chuck into fridge for 24 hours

Day2
2. shape into a boule & put into a banneton to proof 3.5 hrs
3. bake @250'C, covered, for 25min
4. open the cover, remove parchment 
5. continue baking @220'C for another 15min            

Friday, 26 May 2017

MAI'S EASY RENDANG AYAM



Rendang
many will shy away 
because it is a tedious long hour cooking dish

Yet, it is loved by many.

I have this recipe shared by my Malay colleague, Mai
It is her mom's no fuss recipe

Mai's Easy Rendang Ayam
A) 1/4 chicken, chopped into bite size

B) 2 slices ginger
     2 slices galangal
     5 shallots
     10 dried chili, remove seed & soak in hot water
      
C) 1/8 tsp turmeric powder
     1 pc dried tamarind slice (assam keping)
     1 lemon grass, smashed
     50ml coconut milk
     1-2 Tbsp grated coconut
     1/2 daun kunyit (turmeric leaf), shredded
      salt & sugar to taste

1. blend ingredients (B), no need to be very fine
2. marinate chicken pieces with blended (B) in a stewing pot
3. add turmeric powder, tamarind, lemon grass, grated coconut, mix well
4. add coconut milk & cook in Low fire, stirring often (add more water if necessary)
5. when chicken is soft, add turmeric leaves, salt & sugar to taste.
6. Enjoy

Important Note:
She says if you use packet coconut milk, you need to fry (B) with 2 Tbsp oil
in a wok before adding the rest of the ingredients. This is because oil has been
removed from packet santan! 

JESUS THE PHYSICIAN

Jesus is our Healer
He is the great Physician
Nothing He cannot do
Call on His name and He will hear you from Heaven

God never slumber
He is never too far away
He is waiting with outstretched arms
Call out to Him and He will be right there for you. 

Trust Him, 
Our father in Heaven
His great love for us never ceases
His mercy endures forever

My friend, Melissa Ho has this testimony to share
looking back the route that she has gone through
cannot help but giving Thanks and Praises to 
The Almighty God of Heaven and Earth

Putting her whole trust in God has brought her Peace, Love and Hope
God's unfailing love has restored for her
A life that is meant for her
Knowing God is so wonderful



Good evening all,

My name is Melissa. 11th June, 2016 was an important and memorable date as this was the day that I got baptized in the church.  On that day I became a daughter of God and a disciple of Jesus Christ.  And this was witnessed by all my brothers & sisters in Christ.  As the Pastor was praying over me in the Name of the Father, Son & the Holy Spirit, I was overcome by the love of God.  I feel the presence of the spirit from my head to toe. And I felt such joy that I have never felt before and deep in my heart I felt a sense of liberty.  I quietly told the Lord this ‘O, Lord I am thankful for your saviour and setting me free from sin, suffering and bondages, and for making me a brand new person.  I am willing to follow you, to serve you and to glorify your name with my life.

I remember being in church for the first time back in 1995.  It was when I first went to America to visit my brother.  I followed him to church one Sunday.  I felt peace and calmness the moment I stepped into the church.  And the church members were very friendly which made me feel loved.  At that time, listening to the sermon was like listening to a story; very interesting.  That was my first encounter with Jesus.  After that, my brother keeps sharing the word of God with me.  Very quickly, 3 weeks of holidays had ended.  After I came back home, due to my family and work commitment, I stopped attending church.  It was until the year 2000 that I visited my brother again in USA together with my parents to attend his wedding that I stepped into a church again.

In 2003, my brother came back for a visit.  As he came to my house and saw idols, he asked me why I was still worshipping those.  I kept quiet but in my heart I was wondering how come my brother was condemning other people’s religion?  After that incident, it had caused me to dislike Christianity and I had no interest in Christianity or getting to know God.

I had a failed marriage which caused me a lot of suffering and torment.  I had many emotional breakdowns. I cried every day.  I couldn’t concentrate on my job, couldn’t sleep at night.  I even thought of ending my life.  As a result, I suffered from various illnesses.  I needed to get my life back and so I asked for a divorce.  It was a rough journey but eventually me and my unfaithful husband separated.  I was devastated and fell into depression and developed auto-immune disease.  All these health issue caused me even more anxiety and heartache.

After giving birth to my daughter in 1997, I was terribly anemic and was suspected of having thalassemia.  I had to go through some blood tests.  But, since I have very low hemoglobin and also having jaundice, thus unable to proceed with the blood tests. I was on medication for 6 months but only barely managed to sustain to go for blood tests.  The medical report showed that it wasn’t thalassemia but I had a severe iron deficiency.  Only 0.2mcg of iron left in my body which means I could die anytime.  The doctor recommended blood transfusion but I refused, not wanting other people’s blood in me.  I was really unaware that my life was at risk.  After many years of treatment, that wasn’t much improvement.  Until 2006, the doctor found some suitable medications for me.  After consuming it for few months, my hemoglobin shot up.  Oh! I was so happy! At that time although I was still a Buddhist but my thought was that it was God that saved me and he used the doctors to heal me.  Praise God.

So in 2006, I underwent a few operations.  And one of them was to remove an ovarian fibroid.  After that, I bought a health insurance policy but it excluded the coverage for my uterus.  Now, it has been 10 years since the operation and my gynecologist said I am doing well.  Then I did an extensive medical check-up in April 2016 and showed and submitted the result to my insurer.  I requested that they waive the exclusion in the coverage of my uterus.  In August that same year, my insurer informed me that the company has approved my application.  Now, I have full coverage on my healthcare.  I am thankful that God heard and answered my prayers.  One by one God has granted answers to my prayers.  This is my first gift from God after my water baptism.  I am grateful to God for His protection and care.

Before coming to God, I was a pessimist, full of fear and guilt, feeling hopeless and restless.  I would suddenly burst into tears and overcame by my anxiety.  This was the work of the enemy.  One week before my water baptism, I removed all idols from my home and I felt the peace of God fill my heart.  I was free from worries and pain.

The difference before and after my baptism is this:-
Now in my everyday life, I have peace, joy and hope for my future.  Even my colleagues see the change in me.  Now I know that God holds everything in his hands.  Even when there is trouble, I can surrender it to God as I know we have limits to what we can do.  I also understand that God has different ways and means for each one of us to come to know Him.  I can feel God’s love for me eventhough I am a sinner.  I can feel the faith and strength that God has given me.


Thank you all for allowing me to share my testimony with you.


各位来宾,弟兄姐妹们晚上好!圣诞蒙恩!

我叫丽琴。你们也可以叫我Melissa.  2016611日这重要的日子里,我就在我一直想到的桂和园卫理教会受洗;成为上帝的儿女,主耶稣的门徒。我亲爱的女儿以及众多的主内弟兄姐妹一起见证了这时刻。当牧师奉圣父,圣子,圣灵的名为我施洗时,主的爱、神的灵立刻充满了我。从未有过的喜乐和释放从我内心涌流。我轻轻地对主说:主啊!我感谢你救我脱离罪恶,脱离苦难和捆绑而成为一个新造的人。我愿一生一世跟随你、侍奉你、荣耀你!

记得我第一次去教会就是在1995年,第一次去美国探望我哥的时候。我跟随我哥到教会做礼拜。一步入教会,就有一种舒服、平安、宁静的感觉。教会的弟兄姐妹们全都和蔼可亲,让我感到关怀与爱。那时侯,听牧师讲道就好像听故事一样,很有趣。在美国初遇耶稣后,我哥也开始向我传达上帝的话语。三个星期的旅游很快就过去。回国后,因为工作和家庭忙碌的关系,我就没到教会了。直到2000年的时候,我带着我爸妈去美国参加我哥的婚礼,再次步入教堂。

2003年,我哥回马看望爸妈。他也到我家探望我。他见我家有拜偶像,然后就问我为什么还在拜拜?我没回答他。心里想为何我哥信主后会那样批评别人的宗教信仰?他那句话使我开始对基督教有些反感。从此以后,我对基督教和要进一步认识上帝也不感兴趣了。

我曾经有过失败的婚姻。饱受折磨。甚至崩溃。每天眼泪洗脸,无法专注在工作上,晚间无法入睡。就想着要上吊结束生命。各方面的压力导致我百病缠身。为了活下来而不被折磨下去,我提出离婚。经过艰苦的过程,终于和出轨的丈夫分开。而我也心力交瘁,患了忧郁症,自身免疫系统失调等。那么多的健康问题使我很困扰和悲伤。

 

1997年生产后,我有严重贫血而被怀疑患有地中海贫血。要进一步检查也抽不到血。
吃补药打针六个月才勉强得到一点血。检查报告出来说我不是地中海贫血。而是严重缺铁。
导致造血困难。只剩0.2mcg的铁,随时可以死掉。医生建议输血。但我害怕输入别人的血。
却没想到我随时都会丢命。经过多年的医治,我的贫血问题还不见有好转。直到在2006年,
医生终于找到最适合的药物治疗。吃了多个月后,我的红血球字数上升。太好,太高兴了!
虽然那时我是个佛教徒,但我却想到一定是上帝来拯救我。让医生可以对症下药来医治我。
我感谢上帝。

2006年,我做过多次手术。其中一个手术是切除子宫肌瘤。手术后,我买了一份医药保险。但保险公司排除子宫保险。经过十年的检查,妇科医生说我一切都很好。然后,我就在20164月做了一个详细的检查。拿检查报告呈交给保险公司。申请除去十年前的排除子宫保险。在20168月,保险公司通知我,说我的申请已批。我子宫也受保了。我感谢上帝聆听我的祷告。他一一地回答我的祷告。这是我受洗后,上帝给于我的一份美好的应许/礼物。我感谢上帝他的看护与保守。

其实在我信主之前,我是个很悲观,对人生充满焦虑,恐惧,不安,有罪恶感的人。信主之后还没洗礼前,我还会无端端哭泣,忧郁。也许是撒旦魔鬼在搅扰我。一个星期受洗前除了偶像后,我感觉上帝就在这时空进入我心。我顿然没有了忧郁和悲伤。
对比洗礼后的今天和信主之前,最大的不同是我每天的生活中,多出了很多的平安和喜乐,也对未来抱有盼望。我同事都看到不一样的我。
现在知道是神在掌管一切,有什么问题,全都交托于神。因为我们的力量有限。我也能体会到神给每个人安排了最适合的方式来认识他。我能感受到神的爱尽管我有过犯。我也依然能感受到神给我的心信和力量。
感谢你们在这个特殊的日子同我分享我的见证。谢谢!

Wednesday, 24 May 2017

EASY MUMMY'S CURRY CHICKEN


Curry Chicken 
is a versatile one bowl dish

You can either serve with rice,
soft bread, crusty bread or flat bread.

If cannot finish the same day
you can serve as a sauce for boiled noodles, beehoon or spaghetti
and still taste yummy!

My mom does not like spicy food.
She only likes the curry chicken that she cooks
because it is less spicy
and 
with the minimum spices
and to top it all, 
easy to cook!

If you are interested
this is her version of curry chicken which I fondly call
Easy Mummy's Curry Chicken.

It is really easy!

Easy Mummy's Curry Chicken
(A) 1/2 chicken, chop into bite size
       2 potatoes, cut in wedges

(B) 5 garlic
      10 shallots
      20 dried chili, remove seeds & soak in hot water to soften

(C) add some water to make a paste
      3-4 Tbsp curry powder
      1/2 tsp turmeric powder
       
(D) 4-5 Tbsp cooking oil
      2 lemon grass, smashed
      1-2 cup water
      some curry leaves
     100g coconut milk
      salt & sugar to taste

1) blend (B) garlic, shallots & chili until fine
2) heat oil in a kuali, turn heat down to low and add (B) to fry until fragrant
3) add curry powder paste & lemon grass, fry until red oil has surfaced
4) add chicken, potato & curry leaves, and continue frying
5) add water to cook until chicken is tender
6) add coconut milk, salt & sugar to taste
7) serve

Mom's Notes to me:
1. Do not be stingy with oil, curry gets its colour from oil
2. always use LOW heat to fry chili paste until fragrant
2. must fry until the oil separates from the paste, no short cut!

Monday, 22 May 2017

SOURDOUGH SOFT WHITE BREAD




Sourdough Soft White Bread


Sourdough Soft White Bread
75g sourdough
220g bread flour (can replace 1/2 with plain flour)
25g sugar
25g butter
1 egg (45g)
3g salt
15g milk powder
90g milk

Day 1
1. mix in bread machine for 10min, let rise 2 hours
2. put in fridge overnight
Day 2
3. take out from fridge, divide & rest 15min, 
4. shape & let rise at room temperature until double
5. bake in preheated oven 180'C for 40-45min
6. brush top with butter when warm





SOURDOUGH RAISIN BREAD




Recipe adapted from http://mymindpatch.blogspot.my



Sourdough Raisin Bread
309g bread flout
24g milk powder
28g raw sugar
1 tsp salt
30g butter
28g egg
110g sourdough
180g water

a handful of raisins

1. all ingredients into bread machine, knead for 10min.
    1/2 way, add raisins. Leave to rise until double.
2. divide dough into 3 portions, preshape & let rise 10min
3. shape each ball as a Swiss roll. put into a bread pan.
4. allow to proof until double, do a poke test to confirm if ready
5. mist bread & bake in preheated oven @ 200'C for 40min


SOURDOUGH BAGELS






Bagels 
are chewy buns with toppings
of seeds, nuts or plain
and 
can be served with cheese spread, butter or peanut butter

Sourdough Bagels
(makes 6)
200g sourdough starter
75g water
275g bread flour
19g oil
13g brown sugar
7.5g salt

Day 1
1. put all ingredients into Bread machine, knead for 8-10 minutes.
    leave to rise for 3-4 hours
2. divide into 100g portions, preshape into balls, leave for 15min
3. shape into bagels, retard in fridge overnight
Day 2
4. take out bagels from the fridge
5. boil water in a shallow pan, add a handful of brown sugar
6. put 3 bagels into the boiling water, let boil 3 sec, turn & cook total time 1 min
7. remove bagels, put on a lined tray. add topping
8. bake in preheated oven 200'C for 20min until brown



Friday, 19 May 2017

FOOCHOW LYCHEE PORK



荔枝肉
Lizhi Rou
a traditional dish in Fujian province
and
 loved by the Fuzhou people

In Fuzhou, Lizhi Rou is presented in various forms,
but
basically these are pork meat balls
 in Sweet and sour sauce.

To make the meat balls look like Lychee
the pork is not minced
but
 cut into small pieces
to
 create the uneven sides when fried,
similar
 in appearance to lychee skin

This dish is bright red in colour.
It gets its colour from their signature, traditional rice wine lees or residue.

To let people know that it is Lizhi Rou
Some lychees are used to decorate the sides of the dish
or
stir in canned lychee before dishing up
(make sure not all the lychee get the red colour)

Until now
I am sure you know how to prepare this dish

Marinate pork pieces with fish sauce, sugar, pepper & salt
not forgetting the most important ingredient,
Wine Lees

Tapioca flour or corn flour
together with beaten egg is used to bind the small pieces of pork
to make into balls

These meat balls are then deep fried
and
then cooked in Sweet & sour sauce

Enjoy!

STEAMED SOURDOUGH PUMPKIN PAU


I am having so much fun exploring with Sourdough.

Using Sourdough in Chinese steamed bun 
needs longer time to proof

I have adapted this recipe from
Sonia a.k.a Nasi Lemak Lover

Steamed Sourdough Pumpkin Pau
300g plain flour
180g sourdough starter
180g mashed pumpkin
50g sugar
30g water, adjust according to wetness of pumpkin
15g corn oil
1/4 tsp salt

1. In a bread machine, mix & knead together all ingredients to a smooth dough
2. leave to rise until double
3. divide and shape into paus, allow to proof until double
4. steam pau at low heat for 15min
5. do not open cover immediately, but let pau rest in steam for 10-15min






Monday, 15 May 2017

CARAMELIZED ONION FISH


A mixture of sweet, sour & slightly spicy 
fish slices
or
whole fish 

simple and nice

Caramelized Onion Fish
fish slices 
1 large onion, shredded
2 slice ginger
1 chili, cut
spring onions

seasoning: vinegar, salt, sugar & pepper to taste
colour: dark soya sauce
thickener: 1/2 Tbsp corn flour+1/2 Tbsp water

1. marinate fish with some salt
2. pan sear the fish slices until brown, push to the side of pan
    If use whole fish, fry the fish in more oil until dry
3. add onions, ginger and fry until soft & fragrant 
4. add some water, seasoning & dark soya sauce
5. add spring onions & thickener 
6. dish up, enjoy

SOURDOUGH RAW OAT ROLLS


I was skeptical about adding Raw Oats
to these little rolls
worry that it may affect the texture.

I want it to be soft and spongy
little sweet rolls

To my surprise they came out just the way I want it.

Recipe adapted from Adelinealy's sourdough baguettes


Sourdough Raw Oat Rolls
A) 470g Bread flour
     50g raw oats
     230g milk
     90g water
     40g sugar
     100g sourdough starter

B) 1 tsp salt
     40g butter

1. mix A and knead in bread machine for 15min
2. add salt & oil, continue kneading for another 15min
3. cold retard 24-48 hours
4. thaw at RT for 30min, preshape & rest 15min
5. shape & cover loosely to proof until double
6. preheat oven 200'C for 15min
7. score, mist bread & bake on middle rack (total baking time 30min)
Bake at 200'C 10min, mist bread
             200'C 5 min, mist bread again
             continue baking another 15min  


ORANGE CHOCOLATE SPONGE CAKE


Orange Chocolate Sponge Cake 
is adapted from
Sonia ~ Nasi Lemak Lover's Basic Chocolate Sponge Cake
which makes a 7" round cake

Orange Chocolate Sponge Cake
A) 2 egg yolks (large)
     10g sugar
     25g corn oil
     30g orange juice
     orange zest from 1 orange   
     45g cake flour, sifted

B) 2 egg yolks (large)
     10g sugar
     25g corn oil
     30g milk
     8g cocoa powder sifted with
     37g cake flour

C) 4 egg white (large)
     1/4 tsp lemon juice or cream of tartar
     60g sugar

Method:
Mix (A) & (B) separately as follows:
1. lightly whisk egg yolk with sugar
2. add corn oil & liquid, stir to combine
3. add in sifted flours, mix well & set aside

Meringue
1. add lemon juice to egg white, beat until foamy
2. gradually add sugar in 2 additions, beat until stiff peaks
3. divide meringue in 2 portions, 1/2 mix into (A) & the other 1/2 to (B)
4. pour batter (A) to a 7" pan (do not line)
5. pour (B) on top of (A),  (can mix as marble cake if prefer)
6. bang lightly on counter to remove trapped air bubbles
7. bake in preheated oven at 150'C for 45-50 min at lower rack
8. remove cake from oven & invert cake onto wire rack to cool.
    Once cooled down (10-15min), remove cake from cake pan 
    using a flat spatula to run around the cake, and leave to cool completely. 
   


CHICKEN STEW


This dish can either be cooked over stove 
or 
oven baked in a casserole

Recipe adapted from Delishar

Chicken Stew
1 chicken leg or 1/4 chicken cut into pieces
few cloves of garlic, peeled
1 potato, cut into wedges
1/2 cup water or stock
thyme 
salt & black pepper to taste

1. heat oil in a pan
2. pan sear chicken, leave it on the pan without turning
3. add potato wedges & garlic to the sides, sear together
4. turn chicken over after 5-10min when the skin has turned golden
5. when both sides are done, transfer to a stewing pot or casserole 
6. add stock. thyme, salt & pepper to taste
7. cook in preheated oven 180'C for 20-25min 
8. or simmer over fire until cooked


Sunday, 14 May 2017

PRESERVED CALAMANSI DRINK









Calamansi is
from the Citrus family
and 
it is rich in Vitamin C

It is good for throat & respiratory illness.

As such, these fresh calamansi are then preserved
and 
made available at any time
in 
either hot or cold drink

One can also order a glass from the coffee shop
and they call it Kumquat,
which is another yellowish species

Instead of the usual preservation in salt water,
these drinks are preserved in sugar solution 
and
 they call it
Honey Kat Drink!

The above is another way of preserving-
salted sour plum
is put inside the calamansi
and 
then soaked in sugar solution for a month or so before using



328 WILD YEAST BREAD






328 Wild Yeast Bread

Recipe is from Cheryl Banaena

328 Wild Yeast Bread
300g bread flour
200g sourdough
200g water
2g wheat germ/wheat bran (optional)
8g salt (dissolved in 1 Tbsp water from above)

1. pour water into a mixing bowl, add starter
2. blend in flour & wheat germ with a plastic scraper
3. rest dough for 45min to 1 hour
4. now the dough should look smoother, gently rub in salt solution
5. transfer dough to a rectangle container to rest 45min
6. do 1st stretch & fold from 4 sides to tug in to the centre, rest 45min RT
7. repeat & let rest 45min @RT or fridge
8. remove from fridge & thaw for 30min
9. shape & leave to proof until 2.5X in size
10. heat up metal pot @250'C for at least 20min
11. put dough into pot, bake covered, for 25min
12. open cover, remove parchment & bake for another 15min @ 220'C
13. when done, bread should be brown & sound hollow when knocked

   

NATURAL STARTER MILK LOAF



This recipe is adapted from
monoandco.com's 
Natural Starter Milk Loaf

Natural Starter Milk Loaf
120g starter
165g fresh milk
240g flour
1 Tbsp milk powder
2 Tbsp raw sugar
1/4 tsp sea salt
20g cold butter, cubed

1. into a mixer, mix together starter & milk
2. add flour, milk powder & sugar, 
3. mix until all ingredients come to a ball, leave aside for 15min
4. add salt & knead for another 1 min
5. add cold butter & knead until window pane stage, Bulk rise 3 hrs
6. shape dough into 3 rolls to fit into a bread pan, proof 90min
7. bake in preheated oven 200'C for 20min

SOURDOUGH CROISSANTS




Croissants is one bread 
that I can never get tired eating

I only like those
made with a good butter
so that I can get its fragrance that comes with the taste of butter

I came across this recipe
from Shipton-mill.com


To make the perfect tasting croissant takes 3 days:
Day 1 - make the initial dough
Day 2 - roll, laminate, cut and shape the dough
Day 3 - bake

Cold butter is the key to successful lamination,
keeping the butter cold stops it from being incorporated into the dough

Sourdough Croissants 
for 15 croissants
(A) 437g untreated strong bread flour
       77g cold water
       140g scalded milk (cooled)
       125g active starter
       55g castor sugar
       10g salt

(B) 55g unsalted butter, cubed & at room temperature

(C) 220g COLD unsalted butter for laminating

Method
To make very strong starter 
by discarding most 
and then feeding a couple of times over 24 hours

Day 1
1. in the morning feed your starter
2. at the same time, heat milk gently until it starts to simmer.
    remove from heat & allow to cool
3. in the evening around 6pm mix the flour, salt & sugar together.
    then add milk, water, starter & form into a dough
4. knead dough for 1min & then add 1/2 of the 55g butter
5. knead until butter has been incorporated & then add the rest of the butter & knead again
6. cover dough & leave to proof at room temp for 2-2.5 hours
7. put dough in fridge overnight

Day 2
sometime during the morning/early afternoon..
1. take your cold butter out from the fridge & pound it lightly to form into a 20cmx20cm square. 
    Put your butter in some cling film & put back into the fridge to keep it COLD.
    Do not put it in the freezer! too cold







2. take the dough out of the fridge & roll it into 30cmx30cm sqaure..
    Dust dough with flour if necessary. 
    Rotate dough so that you have a point towards you.
3. take the cold butter out from the fridge & place with long edge facing you, onto the dough.
4. take one corner of the dough, stretch & fold it over the butter. 
    repeat for all 4 corners until the butter has been totally encased in the dough
5. roll dough from centre outwards, to approx. 20cmx60cm, keeping the sides straight.
    Now fold the dough, letter style in 3.
    Wrap the dough in clingfilm & out in fridge for 30-60min to cool down
6. take dough out from fridge & roll out to 20cmx60cm.
    Fold in 3 again, wrap & put back into the fridge for 30-60min
7. repeat (6) one more time so that you have 27 layers in all
8. to cut & shape your croissants
    Take dough out from fridge & roll out to 100cmx20cm. 
    Make marks 13cm apart along the top and bottom of dough, 
    Using a pizza cutter to 'join the marks', actually cutting through it
9. make a slit 1-2cm at the end of the triangle, 
    stretch it as you roll the dough up to the tip, nice and tight!
10. put croissant onto a lined baking tray, & repeat for the rest of the dough
11. allow the dough to proof in room temp for 4-5 hours until double or 75%
12. put the shaped dough into the fridge overnight

Day 3
1. take croissants out of the fridge & preheat oven to 220'C for 20min
2. egg wash croissants with beaten egg
3. bake @200'C fan mode for 30min. Turn tray round 1/2 way
4. cool for 15min before eating





SOURDOUGH BUNS



This recipe is taken from
Adelinealy's Sourdough Baguettes

Sourdough Buns
A) 400g AP flour
     120g HP flour
     230g cold milk
     90g water
     40g sugar
     100g starter (100% hydration)

B) 1 tsp salt
     40g oil

1. mix A and knead for 15min
2. add salt & oil, continue for 30min until window pane texture
3. cold retard for 24 - 48 hours
4. thaw at RT for 30min, preshape & rest 15min
5. shape & cover loosely to proof until double
6. preheat oven 200'C for 15min
7. score bread, spray water & bake on middle rack
8. bake at:
    180'C for 10min, spray bun with water
    180'C for 5min, spray water again
     lower to 150'C 15min, done


QUINOA SOURDOUGH BREAD






With thanks to Yossi Hazan
for this recipe

Quinoa Sourdough Bread
(A) 80g active sourdough
      365g water
      375g bread flour
      125g whole wheat flour

(B) 11g salt
      40g red quinoa

1. mix (A) well & left to autolyse for 1.5 hours
2. add 11g salt, mix well & leave for 30min
3. pour boiling water over quinoa and leave to soak for 30min, drained
4. do 4 sets of stretch & fold @30min interval, add quinoa during the 1st snf
5. after 4 sets snf, leave on counter for 2-3 hours until it grows about 75% & you see bubbles
6. put dough in fridge for 24 hours
7. next day, pre shape straight from the fridge, rest for 20min 
8. do final shaping & final proof 1-1.25 hours at room temp.
9. score & bake with steam 25min @250'C
10. continue baking without steam 15min on 225'C
11. enjoy



FOOCHOW PEANUT DUMPLING


It is the time of the year again

5th Day of the 5th month of the Lunar calendar
Duan Wu Zei
or
Zhongzi Zei as many prefer to call it


There is a story behind it, as Ellie Lee puts it:




Foochows 
make their savoury rice dumpling 
with 2 simple ingredients,
glutinous rice & peanuts.

Today in Sitiawan
you can find Foochow dumplings with red bean paste filling
sold throughout the year

My late mother in law 
usually bought one big bundle of 30 dumplings 
to celebrate the occasion

Whereas, my mom used to make her own
because it was not available in Ipoh where we resided.
This was the time when all of us girls in the family learn to wrap these dumplings.

If  you are interested 
I would like to share you the following recipe



Foochow Peanut Dumpling
1 kg glutinous rice, soaked overnight or at least 4 hours
200g peanuts, with skin on (boiled until slightly soften)
2 tsp salt
2-3 tsp alkali water
400g red bean paste, divide into 20 balls of 20g each (optional)*

Bamboo leaves & hempstring
soaked in boiling water overnight to soften, cleaned

1. drain rice, add salt & alkali water, mix well
2. mix in 1/2 soften peanuts
3. fold bamboo leaf into a cone, add 1 Tbsp rice
4. put 1 ball of red bean paste in, & cover with more rice
5. fold the leaf to cover the cone & fold in the sides
6. use a hempstring to secure the sides. 
7. cook in a pressure cooker (beans function)
8. when cooked, remember to hang the dumplings up so that it will not be soggy

Homemade red bean paste filling
250g red bean
165g sugar
50g oil

Day 1
1. boil red bean until soft, use pressure cooker
    let cool overnight
Day 2
1. blend the beans until fine
2. fry blended beans with sugar & oil until mixture leaves the side of pan
3. let cool overnight

Wednesday, 3 May 2017

ALOE VERA DRINKS

2 Ways of cooking Aloe Vera Refreshing Drink
1) Honey Lemon or Lime 
2) Longan Honey Dates


Honey Lime Aloe Vera 




Longan Honey Dates Aloe Vera



Matured Aloe Vera Plant, watch out the torns!


Aloe Vera cut into 2" chunks and peel off skin



Aloe Vera pieces are brought to a boil twice:

1st time to remove stickiness, drained
2nd time to remove the smell if there is any

When you are ready to cook,
add drained aloe vera pieces & knotted pandan leaves to cold water,
bring to a boil.

For honey lime
once boiled, remove from heat, add sugar/honey & squeeze in the lime juice

Otherwise
add dried longan, honey dates or red dates & boil together.
Finally, add sugar to taste

FOOCHOW WANTON SKIN SOUP


Huchiew Bek Nuk Pui Toong
is 
a soup cooked with dried wanton skin.

Alkali water is used in making the wanton skin.
So, the vegetables becomes soft & tender
when added to this soup



These are large pieces of wanton skin,
purposely cut and dried for cooking this dish.

You can get it from most Sundry shops in Sitiawan
and 
even in some of the shops selling grains & rice in Ipoh

When more wanton skin is added to the soup
it becomes a meal

This is my mom's favourite

Nothing fancy about this dish.
Just a simple soup base 
with pork slices, shrimps and vegetables


FOOCHOW DEA LONN OR OYSTER OMELETTE


Dea Lonn
is a popular Foochow dish in Sitiawan.

You can only find this in a few restaurants that serve traditional dishes.

Many modern restaurants in Sitiawan
have adapted this dish 
to suit the taste buds of the majority 'foreigners' 
who came hunting for authentic Foochow dishes.

By this I mean,
 they add shredded onions, parley, chili & spring onions.
Some even added shrimps!

Originally it was just egg and oyster
fried in a pool of  fuming hot oil!

The fragrance of the crispy omelette
and
the taste of juicy interior was simply irresistible.

It is served hot
straight from the frying pan!

I used this frozen oyster
because I could not get fresh ones.


If you are interested in the recipe:

Dea Lonn
a handful of oyster, cleaned & drained
1 egg beaten
1 Tbsp corn flour
1/2 tsp fish sauce
salt & pepper to taste
4-5 Tbsp oil for frying (the omelette will not absorb all the oil)

1. add seasoning to beaten egg, then beat in corn flour (ok to have lumps)
2. add oyster & mix well, set aside
3. heat oil in a wok to very hot
4. to test oil, drop a little egg into it. If it floats immediately, it is ready
5. pour egg into the hot oil, swirl the pan to allow oil to crisp up the sides
6. when the bottom is golden brown, turn over to cook the other side
7. dish up with a slotted ladle to allow excess oil to drip through.
8. serve hot with chili sauce