PAIN DE MIE

Pullman Pan

This is my new toy-a pullman pan,
busy experimenting with it.

Like to share with you,
a nice, slightly sweet and soft loaf:

Honey Oats Pain De Mie

227g water
1 & 1/2 tsp salt
57g melted butter
85g rolled oats
360g all purpose flour
2 & 1/4 tsp instant yeast
64g honey

1) put all ingredients in a bread maker & let stand 15min to soften oats
2) bread dough cycle 1.5 hours
3) gently deflate dough & shape into a 9" log
4) place log in a lightly greased pain de mei pan
5) cover with plastic wrap & let rise until 1 inch from top (1 hour)
6) slide the pan lid to cover & bake in preheated oven 180'C for 30min
7) remove lid & bake another 5-10 min to brown the top
8) remove from oven & turn loaf out of the pan to cool completely

Source: King Arthur Flour

CRANBERRY LOAF

added some cranberry while kneading

RED BEAN BUN

Bread making is interesting, 

with the various texture and shapes.

Thanks to so many posts in the web, 

that I am able to try out so many recipes.

My husband has a sweet tooth,

he likes everything sweet.

Red bean paste is one of his favourite,

not forgetting the groundnut filling.

I like making red bean paste from the scratch.

Quite often you can buy quite good ones from the shop.

RED BEAN BUN

You need:

200ml milk
1 tsp salt
1 large egg
30g butter
320g bread flour
40g wheat germ
40g all purpose flour
1.5 tsp instant yeast
30g sugar

400g red bean paste

milk for brushing
black sesame seeds for decoration

Method:
1) Put all ingredients into the bread machine,
    bread dough cycle: 1.5 hrs
2) take out from bread machine, and divide dough into 45gm balls
3) flatten and wrap 30g red bean paste inside each ball
4) leave on parchment lined tray to rise 60min or until double
5) when ready to go into the oven, brush buns with milk 
    and sprinkle some black sesame seeds on top
6) bake in preheated oven of 190'C for 15min

Alternatively,
if you prefer curry filling, please refer to:
www.anncoojournal.com/2013/06/curry-potato-buns.html

Filling:
450g potato - diced
150g chicken fillet
3 cloves garlic - chopped
1 large onion - chopped
cooking oil
curry powder+water to make into a paste
seasoning:salt, soya sauce, sugar & chicken powder

1) boil potato until slightly soften, leave aside
2) saute garlic & onions with some oil until fragrant
3) add curry paste and continue frying
4) add all other ingredients to cook until dry
5) cool before using

"I Do Good, Why Can't I Go Heaven?"

I have been doing good all my life.   
I feed the poor, 
I care for the orphans and 
I help the widows and the aged.

Why can't I go Heaven?

Heaven is the home of God.
God only welcome His children to stay with Him.
So, one need to be His child in order to join Him in Heaven.
He gladly receive ALL who are willing to be His children.

How can I become a child of God?

It is simple but it is true:
Simply believe that Jesus Christ is the Son of God
That He has come to the earth to redeem us.
He was crucified, buried and rose again on the third day.

Just believe in your heart and
Say it with your mouth:
That you accept Jesus Christ as your Lord & Saviour,
Heaven will rejoice because of you coming home!

Are you ready?

HEALTHY KIM CHI

Cabbage well stacked into the bottle,  all  juice poured in.
Covered, and leave for 24 hours at room temperature

Ready to enjoy

450g Napa cabbage
1/4 cup sea salt
1 cup warm water
1/2 yellow onion
1/2 ripe apple
1/2 ripe pear
1 cup water
1/4 cup chilli flake (ko chook ah rhoo)
some warm water
1 Tsp minced garlic
1 Tsp minced ginger
3-4 spring onion-sliced

Method:
1) separate cabbage leaves & chop into bite size
2) dissolve salt in 1 cup warm water & pour onto cabbage
3) toss cabbage & leave aside for at least 4 hours
4) combine chilli flake with some warm water to form a paste
5) blend together yellow onion, apple & pear in one cup water
6) when the cabbage is ready, rinse to remove salt. Squeeze out excess water
7) Place cabbage in a large bowl & add the rest of the ingredients
8) wear hand gloves, give everything a thorough toss & rubdown
9) transfer seasoned cabbage into a large glass bottle, pressing down when          
    stacking the cabbage inside the bottle
10) pour in all the juice, make sure to leave 2" of room from the cap
11) cap tightly and leave at room temperature for 24 hours
12) next day transfer to fridge & enjoy anytime.

Recipe taken from 
http://drbenkim.com/how-make-kim-chi.html

PARENTAL ROLE

Parents should be very careful about how they speak TO and ABOUT their children.  Being a parent is an awesome responsibility.  God attaches authority to the parental role.  As parents, couples have authority over the lives of their children until they are old enough to lead their own lives. Because of this authority, the parents' words can greatly ENCOURAGE or DISCOURAGE a child.  The words of parents can HEAL or WOUND.

When a child has been emotionally wounded by a teacher or another child, the parent can be used by God to help the child recover quickly and to restore his or her confidence.  However, harsh words, or words that lack understanding, can deepen the wound even more.

When children make mistakes, which will occur thousands of times during the childhood years, parents need to know how to "train them up" (Prov. 22:6 KJV), how to bring them up in the nurture and admonition of the Lord (Epf. 6:4 KJV).

It is very important that parents not make a child feel STUPID, or CLUMPSY, or like a FAILURE.  If they are not wise with their words, this can easily occur.

Children are fragile. To a certain degree, they are tender in their young years.  In the formative years, it is vital that parents help them feel secure and loved.  Today many parents have tremendous problems and pressures of their own that often they do not take the time to minister to their children concerning their challenges.  There is tendency to think, "that's just kid stuff, I have some real problems to attend to."

If you have children, when they are hurting, remember to speak "a word in season" to them, a word that will HEAL and ENCOURAGE them.

Sharing from,"Me And My Big Mouth" by Joyce Meyer

"I Do Not Know God. Does He care for me?"

Of course He cares!

He loves you before you know Him.



Why am I so sure?

Let me tell you my testimony ....

     When I was younger, I did not know God
     When difficulties and problems came my way, 
     I believed it was my fate
     When problems solved, 
     I thought I was lucky

     I had frozen shoulder & pain in my left arm for about a year.
     So painful that I could not move my arms forward or backward.
     Doctors gave me pain killers & told me to bear with it.
     I had to endure the pain as nothing much could be done. 
     I applied heat rub & pasted plasters to relieve the pain temporary.

     In the year 2004, on one fine evening
     God brought me into His presence of Jesus Heals Rally.
     Knowing nothing about spiritual healing,
     I fell on the floor when a prayer was said.
     I could feel heat in my left shoulders moving towards the fingers.
     

    When I got up from the floor,

     No more pain!

     I could freely move my left arm! 

      See, I was like you, did not know God
     but He still loves me unconditionally
     He healed me & brought me out of my difficulties
     He works in His own way behind the scene 
     All because He cares for you and me.
     
      
Be assured that God loves you and 
He cares for you even you do not know Him.

"How can I leave my hubby in hell while I enjoy myself in Heaven?"

"I can't leave my hubby in hell while I enjoy myself in Heaven!  I would rather be with him and suffer together!"

1) Are you sure he is in hell?
     At any point of his life on earth, even at the last moment,
     he could have met a Christian who told him about the good news.
     He could have given his life to God, 
     but have not the time & opportunity to tell you!
     So, you can't be sure that he is in hell, can you?
     
2) Even if he is in hell:
     Are you sure he wants you to suffer with him there?
     If he loves you very much, and having experienced the suffering,
     He would definitely want to stop you from meeting him there!
     He would be sorry to see you joining him in eternal torment!
     So, you better make a decision that he would be thankful.

KUIH BANGKIT

Ever since I started to learn baking,

I have been trying to bake these little crunchy white biscuits

which melt in the mouth but not in your fingers!

I tried many recipes,

both written and from words of mouth of elders...

After years of searching and trying,

finally I GOT it!

I have to give special thanks to my sister-in-law's family in Penang.

Ah Gaik Chi gave me this recipe and some invaluable tips.

My sister-in-law's mom took the trouble to buy me these wooden moulds!

And these are my little white biscuits which melt in the mouth!

Kuih Bangkit

500g tapioca flour

500g sago flour 

3 pandan leaves (cut)

100g icing sugar

2 egg yolk (use only egg yolk)

100ml santan (use top layer cream only)

1) fry together tapioca flour, sago flour & pandan leaves until light

    & set aside for 2-3 days! 

    It is ready when the flour becomes so light that it flies as you

    lift the spatula, and the pandan leaves become crispy.

    Keep the flour covered for 2-3 days to cool down.

Please take note:

the flour

that goes into the kuali for frying is lumpy,

the pandan leaves are green

After frying 1/2 an hour or so

the flour becomes loose and limp, very light

flying all over as you lift it with the laddle

the pandan leaves are dry & crispy

2) sift 320g flour from the batch

3) beat egg yolks & add sugar, whisk until WHITE

4) stir in santan cream & strain the mixture

5) slowly by the spoonfuls, add liquid to flour to bind

    When the flour starts to come together, STOP adding more liquid,

    use fingers to knead to form a FIRM dough. No need to knead so long, 

    as over kneading will cause the cookies to become hard!

6) cover & let the dough rest while you prepare the baking sheet

7) line baking sheet with parchment paper

8) roll dough out & cut into shapes or press into moulds & knock out

9) 'wind' or air the cookies awhile before baking

10) bake in preheated oven of 170'C for 20-25min.

Important Notes:

1) make sure the flour is perfectly dry & cooled

2) leave the santan to stand awhile before taking the top layer cream 

     because some santan is sold with added water.

3) the dough must be Firm, not soft! 

     

Joeen Chew's

Kuih Bangkit

made with 50 year old molds

Lovely butterflies & bees with red dotted eyes

Well done Joeen Chew!

FOOCHOW MEAT YAN

Foochow Meat Yen

is also known as "Yen Nguong" in Fuzhou Dialect

This is a traditional delicacy from Fuzhou, China.

It is only eaten during festive seasons

or 
on special occasions like birthday celebrations.

This is the wrapper YEN PEI

rectangular, use scissors to cut 1/2 to square

Can check the importer at the back of the box

It is made from pork!

The Fuzhou people make these by hammering
 a large piece of pork.

While hitting and flattening the pork 
they add some flour
 to prevent it from sticking.

MEAT YAN 
1/2 box yen pei
1/2 kg minced pork
20g dried shrimp, minced
4-5 chest nuts, peeled & chopped
1/2 chicken cube (optional)
2 tsp salt

1/2 tsp pepper

2 tsp fried shallots

1 tsp sesame seed oil

1 tsp cornflour (optional)

Method:
1) mix all the above ingredients
2) use hand to lift up the ball of meat & slap down on the side of the bowl
3) repeat a few times so that the meat can be stiff & binding
4) leave in fridge for 15min
5) cut the wrapper into squares
6) dip wrapper in a small bowl of water, wrap a heap teaspoon of the meat with it
7) arrange on an oiled tray
8) steam for 15min on high
9) let cool before removing from tray
10) cook a clear stock and add some of the nyen nguong
11) to serve, just add some spring onions on top.

Note:
1) I have tasted in Fuzhou "3 lane 7 alley", they cut some of the wrapper into strips to make noodles. So, in the bowl we have some meat balls and some noodles as well. How about trying that?
2) these meat balls keep well in the freezer

If you happen to be in Fuzhou - 3 lane 7 alley
can buy this: (the wrapper is very thin, so it is nicer)

SWEET TAKUWA

If you like pickles you may like this!

It is crunchy, juicy and sweet!

Good as an appetiser, wonderful as a side dish!

You can never have too much!

If you like to make some for yourself.....

1 kg daikon (radish)

1.5 Tablespoon salt

1.75 cup sugar

1/2 cup white vinegar

pinch of tumeric extract (optional)

Method:

1) peel and slice radish into rounds

2) combine salt, sugar & vinegar & pour over the sliced diakon

3) let it soak overnight, stir occasionally

4) next day, squeeze the diakon and pack into glass bottles

5) boil the liquid and remove scum if there is any

6) add a pinch of tumeric extract to give yellow colour if prefer

7) boil until the water is clear, remove and let cool

8) pour cooled juice into the bottles to soak the diakon.

9) leave these bottles in the fridge for 2 weeks

10) enjoy!