GELATINIZED OVERNIGHT DOUGH SOFT LOAF

Many of us like white bread

especially when it is soft and flavourful

This loaf 

baked with overnight dough

is nice and soft

Recipe adapted from Lynn Lim's

simple Milk Bread

A) Overnight Sponge Dough 

     100g bread flour

     70g water 

     1/4 tsp instant yeast

B) Gelatinized Dough

     50g bread flour

     35g hot boiling water

Prepare 1 day in advance:

1) mix all ingredients in (A) and let proof 30min @ room temperature,

    cover & refrigerate overnight

2) (B) pour hot water over flour and mix well, cover & refrigerate overnight

C) Main Dough

     75g bread flour

     25g cake flour

     35g sugar

     1/2 tsp salt

     10g milk powder

     30g butter

     65g cold milk

     1/2 tsp instant yeast

3) remove A & B from fridge & leave outside for 30min before using

4) add (C) to bread machine, follow by (A) & (B)

5) bread cycle 

FOOCHOW BAMBOO SHOOT PORK

This dish is cooked 

with fresh bamboo shoot bought from the market

When you cannot find fresh ones

subsitute with canned bamboo shoot

Bamboo Shoot Pork

Have you ever tasted

 this traditional Foochow dish?

My late mother-in-law's 

favourite dish

served ONLY

during Chinese New Year re-union!

She used the de-hydrated Bamboo shoot from China

soaked it for days 

before stewing with pork slices

She usually cooked very large portion

and

we could only finish by the end of the 

CNY 

celebration

Believe me,

it tastes better each day after re-heating!

Dried bamboo shoots are not easy to come by.

I use fresh ones if I happen to find in the wet market

if not

canned ones are fine 

Ingredients:

300g pork belly, cut in bite size

1/2 can bamboo shoot, sliced coarsely

3 Tbsp foochow rice wine residue

few slices of ginger

1 Tbsp sugar

1.5 tsp salt

pepper to taste

1 Tbsp cooking oil

1) heat oil & fry ginger slice until fragrant

2) add pork slices and fry until meat shrinks

3) add rice wine residue, taking care not to burn

4) add water & simmer until meat is tender and gravy thickens

5) add bamboo shoot, salt, sugar & pepper to taste

6) serve 

EGG CUSTARD/PUDDING

This soft and smooth 

texture of egg custard 

is loved by many of us in the family

Steamed Egg Custard

A)   For Caramel:

             3 Tbsp sugar

             2 Tbsp water

             1/2 tsp lemon juice

B)  For Custard:

             320g milk

             2 large eggs

             1/4 tsp vanilla

             3 Tbsp sugar

1) heat 4 ramekin in boiling water

2) To prepare custard, lightly beat eggs with sugar

3) add milk, vanilla & mix to dissolve sugar

4) strain custard mixture & leave aside

5) heat (A) in a small pot to caramelise, taking care not to burn

6) when colour turns amber, remove from heat

7) divide caramel into 4 heated ramekin

8) divide the egg mixture into the 4 ramekin

9) steam at medium low heat for 15min

10) remove & let cool

11) cover with cling wrap & chill, serve cold