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Wednesday, August 31, 2016

Prawns in salted egg sauce

A friend gave me this sauce at the height of the salted egg custard craze. Now that the kid is going back to school in the UK, it is either now or never. The prawns were her suggestions because they were faster to eat than crabs.

My next quest: looking for the Frenzies sauce in Singapore’s stores.

Ingredients :
20 Prawns, shelled and deveined
1 cup sweet potato starch
3 Tbsp Frenzies salted egg sauce

Method :
Heat a big pot of frying oil.
Toss the prawns in potato starch.
Fry until prawns are crispy. Set aside.
Heat up the sauce until it is lava like.
Toss the prawns in the sauce.


Monday, August 22, 2016

Wholemeal bread ( Enjoying it with Pepe Saya cultured butter )

This is a loaf made specially to go with a special gift from my favorite niece. OK, I lied. When it comes to nieces, they are all my favorites.

I have not heard of this particular brand of butter until C hauled a bag of these from Melbourne. It was challenging to carry back 1 kg of butter but the sweet kid who thinks of her aunties and uncles even while on holiday did not consider it trouble at all.

For a handcrafted artisanal butter, it is only justifiable to pair it with freshly handcrafted bread.  The butter has gone places and I shall savor every bit of it with this bread.

Makes 1 loaf.

Ingredients :
Wet –
Cool boiled water       286g
Bananas, mashed      38g
Honey                         1 tsp

Bread flour                 285g
Wholemeal flour         156g
Instant yeast              3g
Fine sea salt               4g

Optional :
Sesame seeds or small seeds

Method :

Preparation :

In a mixing bowl, combine the wet ingredients.
In another bowl, mix dry ingredients then combine with the wet ingredients.
Mix until everything comes into a sticky mass.
Transfer to a bread kneader to knead.
Leave to ferment, 1 hour.

Shaping :
I did not punch down the dough. Nor did I proof the dough again. The final dough is slaggy and I handled it mainly using  silicon sheets.

Remove fermented loaf.
Gently roll the loaf onto a silicon sheet and coat it with (uncooked) seeds.
Transfer the shaped loaf to a lined baking tray ( I use silicon sheet )

Bake :

Preheat the oven to 230C, with a glass with about ¼ cup of water for steam.
Mist spray the bread when oven is preheating.
Slash patterns on the loaf with a very sharp blade.
Bake at 230C for 12 minutes.
Reduce temperature to 220C.
Bake at 220C for 15-18 minutes.
Leave the oven door ajar for 10 minutes.
Bread is ready with the surface does not yield and sounds hollow when tapped.
Cool completely.
Enjoy with Pepe Saya butter.

The bread has a close crumb and a medium crust, very suitabke ti be eaten as it is.

Credits : Artisan Breads, Eric W Kastel

Monday, August 1, 2016

Fluffy banana yogurt cake

Fluffy banana yogurt cake

The difference between this and past recipes lie in the fluffy texture of the cake, even without whisking the batter a single bit. What’s more, I discovered the magic of cooking banana with salt!

Have I mentioned about the texture yet ? Fluffy, light, airy … am I getting overly excited over a fruit I have no desire to eat on its own ?

This is the quickest recipe, best done in between advertisements. Seriously.

Makes a medium tray, for 16.

Ingredients :

A: Combine these :
1 ¼ cup plain flour
1/3 cup caster sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
¼ tsp fine salt ( a must to bring out banana oomph. Do not omit. )

B : combine these :
3 ripe bananas ,mashed
1 cup yogurt ( mine from the Indian mamak store )
¼ cup canola oil
1 egg
1 Tbsp vanilla essence

Method :

Preheat oven to 180C.
Prepare a baking tray with a greased removable bottom.
Combine and mix both A and B.
Bake at 180C for 25-30 minutes or until skewer pierced in the center comes out clean.
Remove. Cool.
Serve as it is or with ice cream.

Friday, July 29, 2016

Quick Kueh Muka

Pea flowers in frozen state about to turn to edible blue dye
More custard and less rice please!
I have 2 pots of blue peas that flowered continuously for many months and the only way to prevent the plant from depleting itself with new pods was to harvest the flowers everyday. It would be a waste to discard something as lovely as these and the next thing I knew, tubs and tubs of frozen flowers in cold storage has overtaken my freezer.

Since the kid back from London yearns for something nonya, it looks like some kueh is in order. At least I clear the freezer of these flowers and the kid gets her dessert fix.

Note : I prefer the rice base to be soft and slightly mushy. If you prefer the old fashioned steamed rice, soak rice overnight , drain, cut back the pea water to 50ml, combine the components in base and steam the rice until cooked.

Makes 4 mini tubs.

Ingredients :

Blue pea color water :
3 cups of blue pea flower steeped in 2 cups boiling water, drained and cooled

Rice base :
125g glutinous rice
250 ml blue pea water
50 g thick coconut milk
1/4 tsp of sea salt
2 Tbsp sugar

Custard :
4 whole eggs
120ml coconut milk
100ml whole milk
80g fine sugar
4 tsp corn flour
3 tsp plain flour
1 drop pandan paste

Method :
Prepare 4 mini containers, good for steaming.
Rinse rice.
Combine components for rice base.
Bring to a boil, uncovered.
Cook for 20 minutes on very low heat, covered, until rice is cooked soft and almost dry.
Leave the  rice to rest for 30 minutes.
Cool completely.

Prepare 4 ramekins.
Spoon 2 spoonfuls of rice to the cups. 
Compact the rice with the base of another ramekin gloved in a plastic bag.

Combine components of custard in a pot.
Cook over medium-low heat, stirring gently with a whisk.
When the whisk makes lines on the custard , pour the custard on the rice base.
Steam on medium heat for another 10 minutes.
Serve cool.