Search This Blog


Friday, November 27, 2015

Satay chicken pizza

Seriously addictive
This peanut gravy base is a life saver. It is nothing like the watery sauce that comes in bottles; with this base, I control the water that goes into it and thus its consistency.

Eating satay used to be a big communal event in my family. Now that the family has dwindled down to two, there is hardly a good reason to buy 50 sticks of satay and buying less is not worth the trouble either. So this is the next best thing, satay on a pizza.

I am not sure if cheese is the best thing to hold the meats together but for the meantime, the old man is happy satisfying his satay urge.

Ingredients :

1 cup satay ready-to-cook paste
½ cup water
2 cups sliced chicken thighs
1 Tbsp coconut butter
2 cups pizza cheese

Pizza base :
200g bread flour
25g wholemeal flour
1 Tbsp fine sugar
1 tsp instant yeast
1/8 tsp rock salt, ground finely (  I used Icelandic volcanic salt )
150g cooled boiled water
3 Tbsp canola oil ( avoid olive oil because it clashes with the aroma of coconut butter )

Method :

To make the base, mix all the ingredients in a dough mixer, 15 minutes.
Leave to rise, 1.5 hours.

Meanwhile, stir fry the chicken in coconut butter until almost cooked.
Add satay peanut paste and water.
Cook and reduce to spreadable consistency.

Preheat the oven to 240C.

Roll out the dough to make the base.

Spread the chicken and sauce on the base.

Sprinkle with cheese.

Bake the pizza in a preheated oven at 240C for 12 minutes. Now bring out the beer!

Thursday, November 5, 2015

Japanese Pizza

Good on its own 
Japanese curry has double lives.

It is an adaptation from my usual Italian tomato base pizza. I am a Japanese curry addict and whatever I can’t finish goes to my  pizza. And no, it doesn’t taste disgusting at all. This is one glam curry transforming itself to another glam pizza.

Makes 1 big pizza

Ingredients :

Pizza base –
1 Tbsp fine sugar
2 tsp dry yeast
225 g bread flour
1/8 tsp salt
150 ml water
4 Tbsp olive oil
( flour for dusting )

topping :
leftover Japanese curry
5 slices of ham
Pizza cheese
Pineapple slices ( 1 cup )

Method :

Combine the dry ingredients for the base.

Combine  the rest of the ingredients for the pizza base. Mix until ingredients come together. Transfer to a bread machine and set to dough cycle.

When the dough is fermented and double in bulk, flatten out the dough on a floured worktop.

Transfer the dough to a pizza pan. I use a pan with ventilation holes for a crispy base.

Spread Japanese curry on the  base.

Arrange the ham. Top with cheese.

Top with the pineapple. ( Pineapple goes last so that it will not get soggy and ‘lift off’ the cheese from the base )

Bake the pizza in a preheated oven at 240C for 12 minutes or until the cheese is brown.

Portion the pizza into 8  wedges and return the pizza to the pan.

Serve off the ‘holey’ pan on an elevated rack. This helps the base remain crispy.

Tuesday, October 20, 2015


Out of the world pickle

I have a favorite stall at Bkt Batok where the queue is horrendous and price is heartwarming cheap.  It is at the place where the old man hunches over his gigantic green weighing scale, mumbling calculations and looks up only to tell you how much to pay.  

This morning there was a mini commotion – his helper did a ‘price adjustment’ to the cucumbers. 4 for 50 cents! Like the rest of the housewives, I made a beeline for it!

But what can 2 old folks do with 4 cucumbers the size of my lower forearm ? Achar! Someone back in the queue said. That’s it! Achar! Seize the day – make achar!

What I like about homemade achar is that it is fresh and I have my choice of ingredients. I like it thick with peanuts, sesame seeds and sweet – all these within my control.

The following portions are relative. Be free to adjust the amount of each ingredients except the turmeric. I did an overdose earlier and threw away a bitter lot of achar. Apart from that, anything goes!

Ingredients :
1 Big cucumber – pulp removed, julienned
1 medium carrot – peeled, julienned
2 cups ripe pineapple, bitesize
½ cup Sea salt 

2 Tbsp canola oil
1 Tbsp turmeric powder
1/8 tsp belachan powder
½ cup rice vinegar
4 cups white sugar
2 cups ground toasted peanuts
1 cup white sesame seeds, toasted

Method :

Except for the pineapple, mix the cut vegetables with the salt.
Put the salted veg to drain from a colander, 1 hour.
Wash the veg and spin dry.
Add pineapple.

Meanwhile, heat the oil until hot. Turn off the heat ( this prevents burning the turmeric )
Add turmeric and belachan powder.
Add vinegar and sugar.
Heat again until the sugar starts to melt.
Remove from the stove to cool.

Add vegetables, vinegar mixture, peanuts and sesame seeds. Toss well.
Store in a clean glass container.

Consume in 5 days.

Monday, October 19, 2015

Ovaltine cake

Have your cake and drink it

Ovaltine cake 

This Ovaltine cake is a tad plainer than I want it to be. It is light in texture, though the cake will be better if it is denser ( by reducing the baking powder by 1/8 tsp ).  This recipe pretty much goes through the standard routine – whisk each ingredient for a minute before adding the next ingredient down the list. I sieved the dry ingredients followed by milk before giving the mixture a final whisk. 

Inspired by Diane, with adaptions.

Prepare 2 6-inch AL tray.

Preheat the oven to 160 C.

Whisk in this order :

100g butter, softened
1 cup sugar ( 1.5 cup for sweeter option )
3 eggs 
1 Tsp canola oil
½ cup Ovaltine + 1 Tbsp baking powder + 2 cups plain flour >> sieved
¾ cup low fat milk

Bake the cake in a preheated oven at 160C for 30  mins or until the skewer comes out clean.

Tuesday, September 15, 2015

Sesame seed savory waffle

The last photo from Dr H for this year.

It has been a blessing to cook for Dr H like this for the last 19 years.

With only 6 days away from leaving home, I gave my first ‘cooking’ lesson to the  now not-so-little one. It was almost a no-brainer - we had them for lunch in less than 30 minutes.

This should be the new dorm food.

The choice for ingredients is endless, depending on your creativity. Definitely the way to get rid of leftover food!

Makes 6 waffles

Ingredients :
1 cup flour
1 tsp baking powder
1 cup low fat milk
¼ cup oil
3 pieces of smoked ham
50g cheddar cheese, bite size
¼ cup sesame seeds

Method :
Combine all the ingredients and whisk to combine.
Spoon the batter to a griddle or waffle maker.
Cook according to instructions.