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Saturday, July 23, 2016

Fluffy butter waffles

A failed salted caramel project created this. The browned butter could not emulsify with the caramel and so it ended up in these gorgeous waffles.  To make it special, I whisk the eggs separately to give it the lightest texture possible.

What a perfect day to start the day!

Makes about 10 pieces.

Ingredients :

A: Combine these :
1 cup plain flour
1.5 tsp baking Powder
1/4 tsp sea salt
1/8 cup caster sugar

B: Combine these :
1/2 cup fresh milk
2 yolks
½  Tbsp vanilla extract
1/8 cup browned butter

C: Whisk to soft peaks :
2 egg whites

Method :
Preheat waffle iron.
Combine contents in B into A.
Fold in whisked egg whites.
Ladle batter to the waffle iron.
If the waffles are meant for breakfast the next day, undercook slightly ( light tan ). Toast when ready to eat.

Thursday, July 21, 2016

Mini pan pizza

I call this a whatever-ingredient pizza. The highlight is actually these cute pans I bought from Takashimaya for $25 each. The one dish meal is a series of projects to show my girl that fancy meals need not mean lots of dish washing. But basically, I love the cute pans. And fancy meals in that order.

4 personal sized pizzas

pizza base :
225 g bread flour
7g instant yeast
140g cooled boiled water
1 Tbsp caster sugar

topping :
4 Tbsp tomato sauce ( not paste )
4 handful of ham, bite size
2 handfuls of brie
4 handfuls of pizza cheese
4 slices of gouda , strips
4 handful of sliced pineapple
4 handful of red peppers


Oil 4 mini pans.
Mix contents of pizza base and mix.
Knead until the dough is smooth on the counter top, about 10 minutes, only lightly flouring the hands if needed.
Let the dough rise, covered, for about 1 hour or until dough doubles in bulk.
Return the dough to the worktop. Knead for 1 minute.
Divide to 4 portions.
Oil pan well.
Flatten and roll out the dough to fit the pan snugly.
Let the dough rise, about 30 minutes.

Assembly :
Preheat the oven to 240C.
Spread the paste on the 4 pans evenly, avoiding side of the pans.
Place topping in this order : ham, brie,cheeses, pineapple, peppers in 4 equal portions.
Bake for 12 minutes if you are eating later or 13 minutes if you are eating immediately.
To reheat if eating later, place the pizza under the grill for 5 minutes or cheese gets bubbly.
Top with parmesan cheese.
Eat straight out of the pan.

Monday, May 30, 2016

Daiso beef noodles

Except for the fresh ingredients, the rest of this meal is sourced from Daiso. My mum will react with horror to know I get my food supplies from a household store but seriously, I thought I was quite clever.

It doesn’t take much effort to do. A word of caution: do not to boil the soya milk else it forms curds .

For 1.

Ingredients :

Bonito broth made from 15g bonito steeped in 1 cup of hot water
1 tsp of Miso
1 tsp of peanut butter
1 cup of unsweetened soya milk

60g of udon
3 sprigs of bokchoi
1 cup of beef slivers marinated in soba dip for 5 mins

Method :
Bring the drained bonito broth to a boil.
Stir in miso and peanut butter.
Turn off the heat.
Add soya milk.
Set aside.

In another pot, cook the udon according to instructions.
30 seconds before turning off the stove, scald the vegetable until it turns jade green.
Add beef slivers. Beef is ready when it turns to a light pink.
Drain immediately.
Transfer udon and its contents to a serving bowl.
Add broth.
Serve immediately.

Sunday, May 29, 2016

Fried beef udon

Looks meek but packs a punch
I am in countdown mode for my holiday and the last thing I want is to leave home with a fridge full of food. This recipe is essentially a pre-holiday meal which means anything useful in the fridge makes its way to our stomach.

For this dish, I use my treasure stash of beetroot udon ( it looked like any normal udon after boiling though ).  For the coming week, it will be my frozen meats and dry goods until we head for the airport.

I seldom fry noodles because I break them so much they become meetakmak. When HappyHomeBaking shared the tip of using wee amount of water to fry noodles to prevent them from sticking to the pot, my repertoire of dishes expanded by quite a bit.

Substitute chicken for beef and the effect is just as good. For me, I like the challenge of a tender beef in my stir fry. In the case of chicken, make sure the meat is thoroughly cooked because of the ever present risk of salmonella poisoning.

This recipe is low salt. Feel free to increase increase the amount of soy sauce to suit your taste. As for me, there’s nothing that a little dish of sambal chilli can’t do.

For 2.


2 cups of thinly sliced beef
1 Tbsp corn starch
1 Tbsp light soy sauce
2 Tbsp rice wine
1 Tbsp oyster sauce
1 Tbsp sesame oil
1 tsp sugar

2 cloves of garlic, flattened
5 shitake, soaked and thinly sliced
100g of udon, boiled and cooled in cold water
2 cups thinly shredded cabbage

Marinate the beef with ingredients in A for 10 minutes.
Heat oil, just enough to cover the base of the pan.
Sear the beef until beef is about to turn from pink to brown.
Set aside.

With the same pan, fry garlic and shitake until garlic is translucent.
Add cabbage and fry until the cabbage turns jade green.
Add 1 Tbsp of water to create steam if the pan is dry
Add udon. Toss to mix.
Add 1 Tbsp of water to create steam.
Toss and refrain from stirring the udon.
Add beef. Toss again.
Cover for 2 minutes to let flavor infuse.
Serve hot with chilli.

Saturday, May 21, 2016

Polo salted yolk custard buns

I am late on the salted egg yolk custard bandwagon. But I am glad this plain porridge side dish is now elevated to posh status and assimilated in all sorts of dishes around Singapore. The grainy texture of steamed salted yolk is indescribable and every mouthful still brings me to childhood days when a meal of plain porridge and salted egg is a luxury for most households.

This recipe is lengthy but the end result is satisfying. The most handy tool here is my trusty silpat and my breadmaker dough function. Read through the instructions and visualize the process before starting.

I used some leftover salted butter which is too savory for my liking on the first try. My friends liked the custard filling but could feel the denseness of the bun because I didn't wait for them to rise enough the second time. There is still room for more tweaking of bake temperature and duration so that the bun is cooked but the awful explosion of custard 
can be avoided.

Mostly adapted from yellowfingers

Yolk custard :
50g butter, room temperature
40g caster sugar
30g whipping cream
7g corn starch
3 salted egg yolk, steamed and mashed to tiny bits
25g custard powder
30g milk powder

Whisk the butter followed by sugar.
Add cream, yolk and whisk.
Add the rest of the ingredients and whisk to combine.
Portion out 12 portions with a piping bag on a plate.
Flatten the custard with a wet finger to make it as uniform as possible.
Freeze until solid.

Polo topping :
20 g butter, softened at room temperature
25 g caster sugar
1 egg yolk
1 Tbsp whipping cream
60 g cake flour
8g milk power
1/8 tsp baking powder

Whisk butter followed by sugar.
Add yolk and cream. Whisk.
Whisk in the rest of the dry ingredients. It should hold together when pinched with 2 fingers and not fall apart.
Transfer to a silicon sheet and roll into a tube. I used a sushi bamboo sheet to ensure uniform thickness.
Chill until very firm.

Tangzhong / Roux :
10g of bread flour
50g of water

Combine the above ingredients in a pot. Whisk to combine.
Whisk over medium heat until the roux forms streaks.
Remove immediately from the stove.
It should yield 60g of roux.

Bun dough:
175 g bread flour
20g caster sugar
2 g salt
25-30g egg white ( leftover from polo topping )
10 g milk powder
3 g instant dry yeast
60 g tangzhong /roux
60 ml milk
15g butter, softened at room temperature

Method :
The dough is on the wet side and it is more manageable using a kitchen aid.
Combine bun ingredients in a kneading machine.
Knead until the dough is elastic and not sticky, about 10 – 15 minutes. If dough is wet and unmanageable to come together after 2 minutes in the KA, sprinkle in 1-2 tsp of bread flour.
Leave it to rise until double in bulk.

Portion out 12 buns. Rest the dough for 5 minutes.
Encase the frozen custard with the dough.
Cut out the (tubed) topping, 12 portions. Flatten between 2 silpat sheets.
Drape the flattened topping over the bun.
Leave to rise, 15 minutes, until it is doubled in bulk, 30 min.
Glaze with egg wash.

Bake the buns at 220C for 8 mins and until the buns are lightly tanned.

A number of buns burst with flowing custard due to uneven thickness around the custard so ensure the frozen custard is as uniform as possible for even coverage all around.