SOFT SOFT SWEET LOAF

Soft Soft Sweet Loaf

is made with

Unbleached Bread Flour and Unbleached Wholemeal Wheat Flour.

To make it soft and springy,

I have added 1 egg and fresh milk as liquid.

If you wish to try, this is the recipe:

Soft Soft Sweet Loaf

140g fresh milk

1 egg

40g butter

60g unbleached wholemeal wheat flour

240g unbleached bread flour

60g sugar

1 tsp yeast

3/4 tsp salt

1) all ingredients put into the bread machine, according to the list starting with liquid

2) bread dough cycle 1.5 hours 

3) divide and shape a preferred, and leave in the bread pan to proof until double 60min

4) bake in preheated oven 175'C for 35min

RICE TEA

Fried Rice Tea

is brewed in a flask 
by simply pouring boiling water

over the fried rice grains, 
and let steep in the flask for 10min before drinking. 

It is cheap and easy to prepare.

Many elderly, my mom is one of them, 
drank this Tea during Confinement after childbirth.

They believe that fried rice tea

does wonders to the body.  

It helps to keep the womb warm, 
improve the immune system, 
wash off body fats, 
quench thirst 
and 
drain body fluid.

As drinking plain water is not advised during confinement, 
Rice tea is a good alternative
 to red dates drink
 which can be quite monotonous at times.

A good remedy to ward off chills in the body. 
For coughs having white bubbly saliva, 
try this rice tea.

Toasted Ginger slices may be added to enhance its effectiveness.

It is easy to prepare.

You need only

1 cup white rice or unpolished rice grains

Method

1. rinse rice grains under running water, shake off excess water.
2. Fry at low heat in a hot pan or kuali until dry.
3. After frying 10min or so, the grains turn golden and it is ready.
4. Let cool before storing in a glass bottle until required.

Note: 

If Ginger is preferred, fry the shredded old ginger until quite dry, 

add the strained rice and fry until the rice grains turn slightly brown

CRUMBLY DIMSUM BAO

Crumbly Dimsum Bao

sold in Dimsum Restaurants

either has roasted meat (char siu) or

a mixture of fresh shrimps and chicken as filling.

I have used Curry filling instead, hope you like the change.

Crumbly DimSum Bao

Filling

1 egg, hard boiled & cut into 6 wedges

75g potato, cubed and Steamed until soft

50g pork or chicken, minced

1/2 Tbsp curry powder

3 shallots, sliced

some curry leaves

1/4 Tbsp sugar

1/4 tsp salt

chicken powder to taste, optional

1 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

100g self raising flour, sifted

50g chilled butter, cut into cubes

25g beaten egg

10g sugar

1/4 tsp salt

Egg Wash

remaining beaten egg

Method:

1) combine flour and sugar in a mixing bowl

2) add butter, using fingertips to rub butter into the flour until it resembles crumbs

3) add beaten eggs and mix to form a pliable dough, divide into 6 balls

4) lightly flatten each ball, wrap in 1 Tbsp of filling & 1 egg wedge

5) seal and place on parchment paper

6) egg wash and bake in preheated oven 175'C for 25-30min 

BRAISED PORK AND EGG

Braised Pork Belly and Egg

is one of my favourite.

It is easy to prepare

and nice to eat with steamed rice.

The following are the ingredients required:

Pork belly, cut into chunks

few hard boiled eggs

garlic, whole

dried chillies

star anis

and 

cinnamon stick

 IF in a hurry, I just dump everything & some water into the clay pot and stew.

It may be more fragrant if I heat up the pot,
add a little oil to fry the above,
follow by the pork belly.

Sufficient water is added to cover the pork
and bring to a boil.

Once boiled, turn down the heat and let it simmer until tender

Add hard boiled eggs and seasoning:
dark soya sauce, soy sauce, sugar and pepper to taste.

Cover and leave aside.

Heat up again when ready to serve.

SPIRAL CURRY PUFF

Spiral Curry Puff

has a perfect crispy crust when deep fried!

I choose to bake them

so the colour is not golden brown.

I need to egg wash it to get the darker shade.

However, the egg wash tend to stick the layers together

and

 I cannot see the layers in the pastry clearly.

Oh dear!

If you want to get that golden brown

simply deep fry it.

Filling

1 egg, hard boiled & cut into 6 wedges

150g potato, cubes and Steamed until soft

100g pork or chicken, minced

1 Tbsp curry powder

5 shallots, sliced

some curry leaves

1/2 Tbsp sugar

1/2 tsp salt

chicken powder to taste, optional

2 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

Oil Dough

80g plain flour

40g shortening

1. combine all ingredients & knead to form a dough, allow to rest

Water Dough

120g plain flour

1/2 tsp salt

4 tsp  sugar

20g cooking oil

60g water

1. combine all ingredients & knead to form a dough, set aside to rest

Method:

1. divide both oil dough and water dough into 4 balls each

2. press water dough flat to wrap an oil dough inside, you will have 4 balls

3. roll a ball lengthwise as shown in the photo below

4. roll up like a swiss roll

5. then, roll out again lengthwise a 2nd time to create more layers

6. roll up again as a swiss roll, cut into half as shown in the photo below,
    you will have total 8 rolled rolls like this.

7. press down each roll half, and roll into rounds

8. wrap fillings and seal the edges

9. place a a parchment paper if you want to bake

10. egg wash and bake in preheated oven 175'C for 25-30min

Note:

If you prefer deep fried, go ahead

LIGHT NEW YORK CHEESECAKE

New York Cheesecake
is extremely rich!

I love Cheesecake.
I prefer a lighter one but it must
 maintain the flavourful cheese flavour!

This recipe from bakingmom80.blogspot.com
is just right for me,
not too heavy and sweet.

Ingredients

1) for 5" round cake tin with removable base

2) baked in water bath @ 160'C for 60min

(A) Base

100g digestive biscuits, crushed

50g melted butter

(B) Cake

250g cream cheese, soften to room temperature

75g sugar

2 eggs

15g corn flour, sifted

10ml lemon juice

80ml milk

Method:

1. mix (A) and press the mixture into 5" tin, set aside in fridge

2. beat cream cheese and sugar till pale and smooth

3. add eggs, one at a time, mix well after each addition

4. sift in corn flour and mix well

5. mix in lemon juice and milk gradually

6. tap on table top to remove trapped air bubbles

7. pour the cheese mixture into the prepared cake tin

8. bake in water bath for 60min in preheated oven @160'C

9. when done, leave the cake in the oven with oven door slightly ajar (for 30min)

10. cool at room temperature for another 30min before chilling in the fridge overnight.

TEOCHEW SPIRAL YAM MOONCAKE

Mooncake Festival
is just round the corner.

This time Kenneth Goh's
Teochew Spiral Yam Mooncake
has attracted me,
and I have made it with slight modifications.

Teochew Spiral Yam Mooncake

This recipe yields 6 mooncakes.

Filling Ingredients:

250g yam, peeled and sliced 

75g caster sugar

40g cooking oil, fried with sliced shallots for extra umph!

5-10g wheat starch 澄 粉 (optional, depend on the texture of yam after blending)

6 salted egg yolks, steam until cooked

1. steam yam until soft and tender

2. while yam is still hot, mash together with sugar & 1/2 of the oil 

    (Mash as fine as possible) can use a food processor to do the job.

3. if necessary, add wheat starch

4. in a wok, heat up the other 1/2 of the oil 

5. add yam paste to fry @ low to medium heat until it dries up and comes together in a ball

6. remove & set aside to cool 

Pastry:

Oil Dough

90g plain flour

50g  shortening

1) combine all ingredients and knead till well mixed, set aside to rest

Water Dough

100g plain flour

25g cooking oil

15g caster sugar

50g water

1/4 tsp vinegar

1) combine all ingredients and knead till well mixed, set aside to rest

Method:

1. divide yam paste into 6 portions, wrap the egg yolks and set aside

2. divide both the oil dough and water dough into 3 portions each

3. press flat the water dough, and wrap one portion of oil dough in each.

    You should have 3 balls of dough now.

4. take one ball and roll lengthwise as in the photo

5. then roll up as a swiss roll.

6. roll lengthwise a second time to create more layers, roll up again

7. use the spatula, cut the rolled dough in half, total you get 6 rolled dough 

8. press the roll dough down, and roll into a round

9. wrap a ball of filling into the rolled dough, seal the edges

10. place on a small pieces of parchment paper & continue with the rest

11. bake in preheated oven 170'C for 25min until slightly brown

12. leave to cool on wire rack

Note:

Originally, these spiral mooncakes were deep fried until golden brown 

to get that crispy outer skin. For health reasons, many have opt to baking them instead.

HOME REMEDY FOR FLU AND COUGH

Orange for Flu and Cough?

Sounds incredible!

Well. that's what I heard ....

Once I attended a home party, whole oranges were served.

I was then told that oranges could come in handy 

when you were down with flu!

However, it tastes good when served warm as a dessert, haha!

1) wash the orange, whole

2) slice off the top 2cm of the orange, and keep as a cover

3) rest the orange on a small bowl to fit

4) use a chopstick to poke the flesh of the orange

5) sprinkle 1/4 - 1/2 tsp of salt, onto the opening of the orange

6) put back the cover of the orange and steam over medium heat for 15-20min

7) serve warm, eat the flesh and drink the juice

8) enjoy 

LIGHT CHOCOLATE EGG CAKE

Light Chocolate Egg Cake

Traditional Ji Dan Gao was steamed plain.

This recipe shared by Ann Low
is baked Ji Dan Gao
but it is very light.

It is chocolate flavoured
because part of the flour has been replaced with cocoa powder.

Light Chocolate Egg Cake

2 large eggs

1/2 tsp vanilla extract

3 Tbsp caster sugar

2 Tbsp cake flour sifted with

1/2 Tbsp Hershey's cocoa powder

1. beat eggs, vanilla extract and sugar at high speed until thick and fluffy

2. sift the flours a 2nd time into the egg mixture in 2 batches, fold in with a spatula

3. scoop batter into paper lined cupcake pan

4. before sending into the oven, knock the pans to release trapped air bubbles

5. bake in preheated oven 180'C for 30min

6. once out of the oven, drop the cupcake pan onto table top to prevent too much shrinking

7. leave to cool 

STEAMED GLUTINOUS RICE

Steamed Glutinous Rice

is said to be well cooked

if the rice grains are nice and spongy, not soft and stick together!

I would like to express my thanks 

to Har Yean Cheng's mom

for this yummy and right texture recipe.

Steamed Glutinous Rice

300g glutinous rice, soaked overnight & drained

2 Tbsp oil

3 shallots, sliced

few slices old ginger

1 Chinese sausage, remove skin & sliced

3-4 dried mushroom, washed & soaked till soft, sliced

2-3 Tbsp dried shrimp, washed & soaked till soft

1/2 cup water gathered from soaking dried shrimps and mushroom

Seasoning

soya sauce

dark soya sauce

salt & pepper to taste

chicken powder (optional)

Garnish

char siew or braised pork, sliced

fried egg, sliced

spring onions, chopped

fried shallots

fried peanuts (if you prefer some crunch)

1. fry shallots and ginger in oil until fragrant

2. add dried shrimps, mushroom and Chinese sausage

3. add glutinous rice and fry together

4. add seasoning to taste

5. transfer to a steaming pan, add 1/2 cup water

6. steam for 25-30min on high heat until cooked

7. garnish before serving

IKAN BILIS POWDER

Ikan Bilis 

is a good source of Calcium for Bones.

The normal pratice is to boil the Ikan Bilis,

discard them afterwards

and use the water to cook porridge for the little ones.

I prefer to grind them into powder

and add to the porridge.

The steps may be long

but you are feeding the baby the whole fish without bones and head!

If you are interested,

here is the recipe:

Ikan Bilis Powder

300g ikan bilis

Method:

1. remove the head of the ikan bilis, split open and discard the centre bones & stomach

2. rinse the ikan bilis in a sieve, under running water, drained

3. using the kitchen towel to soak up as much water as possible

4. spread out on the baking sheet

5. bake in preheated oven 80-100'C for 1 hour, until dry and crispy

    - turning the ikan bilis a few times while baking.

6. let cool & blend until VERY VERY fine!

7. keep in a bottle & refrigerate until required.

GINGER MILK PUDDING

Ginger Milk Pudding

is a Hong Kong Delicacies

fondly called 

Hong Kong Style Ginger Crush Milk Curd. 

If the porcelain spoon

can stay on top of the milk, you have succeeded.

Thank you Ah Chee
for your recipe and your detailed explanation.

It is indeed an easy and wonderful recipe.

Ginger Milk Pudding

1 cup full cream fresh milk (240g)

1.5-2 LARGE PORCELAIN SPOON old ginger juice (Bentong) 

1-2 tsp sugar

1. put ginger juice in a bowl

2. heat up milk and sugar in a small pot, until bubbles appear at the sides of pot,

    make sure that it must be hot enough but not to let the milk boil!

3. Then, pour the milk into the ginger juice bowls

4. Do not stir. Let sit for few minutes to set.

    Test with a spoon. If the spoon stays on top, you have succeeded!

LEMONGRASS CHICKEN SOUP

Lemongrass
is widely used as a herb in Asian Cooking.

In Indonesia
lemongrass is extracted to make mosquito repellant.

How many of us are aware that 
Lemongrass is also a Traditional treatment of coughs and cold?

I only know that Lemongrass can expel wind 

& 

it is good to the new mother 

This is usually boiled in soups.

Smashed shallots are sometimes added 

to enhance the effect 
and also for added flavour 

Lemongrass Chicken Soup
1 chicken thigh, cut into bite size (or chicken bones and feet)
3 lemongrass, smashed
4 shallots, smashed

1) all ingredients into the pot
2) add enough water to cover the ingredients
3) simmer until cooked, 2-3 hours
4) serve hot

Note:
Chicken bones and feet are usually used for cooking this soup.
Whereas the meaty parts are used to cook the main course for the new mother

HERBAL DRINK FOR EYES

Eyes

nowadays need to work extra hard for us.

As such they get tired easily.

With so many electronic devices,

like handphones, tablets, laptops and desk top computers etc.

it is really taxing on our eyes!

I have consulted several

Chinese Sinseh,

and they recommended brewing a cup of this herbal drink regularly

for your eyes.

The herbs are easy to get.
If you like to give it a try, just follow the list below:

 Herbal Drink For Eyes

1 tsp Black Goji Berries 黑枸杞

6 Chrysanthemum Buds 胎菊

1 Dendrobium Nobile 石斛

2 Red Dates 紅棗

Method:

1) put Chrysanthemum, dendrobium and red dates in a cup

2) rinse the herbs by pouring boiling water over it and drain immediately

3) Pour 1 cup fresh boiling water over the herbs, cover and leave for a minute

4) rinse Black goji berries with water, drain

5) add gojiberries into the cup and steep together with the herbs for 15-20min

6) sieve and remove the herbs, drink the clear drink

Note:

If you only have some black gojiberries,

go ahead and steep one or two teaspoon of it 

with a cup of  warm water.