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Thursday, 25 September 2014

Hamburger Bun

Yield: 8 x 8cm diameter  buns

90g fresh milk 鲜奶
15g condensed milk 炼乳
1/2 tsp instant dry yeast 即发酵母粉

180g bread flour 高筋面粉
10g top/cake flour 低筋面粉
30g multigrain soya pulp 五谷豆渣*
30g fine sugar 细糖
20g beaten egg 蛋液
1/2 tsp salt 盐

30g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液
1 tsp sesame seeds 芝麻粒

* you may replace the 30g soya pulp by 30g fresh milk and 10g top/cake flour.
* 30g 五谷豆渣可由 30g 鲜奶和10g 低筋面粉取代。

1. If you are using fridge-cold milk, you can warm the whole milk and condensed milk in rice cooker for 10 minutes.
Or, you can leave them in room temperature for about 20 to 30 minutes.

2. Sprinkle yeast over the surface of the warm milk without stirring it. Let it stand for about 10 minutes till foamy.
The temperature of the warm milk should not exceed 38 degree Celsius.

3. Mix all the remaining ingredients, except yeast milk mixture and butter, in a mixing bowl. 

4. Slowly add in the yeast milk mixture and stir in one direction till it combine into a lump. Let it rests for 20 minutes to allow the flour to fully absorb the liquid.

5. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 10 minutes.

6. Spread out the dough and apply softened butter. Knead to incorporate butter into the dough.
摊开面团,涂上奶油 ,将奶油搓进面团里。

7. Continue to knead till you can stretch out the dough into a thin membrane. This takes about 10 minutes.

8. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom. 

9. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes, or till the dough doubles in size.

10. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.

11. Divide the dough into 8 equal portions, about 41g each. 

12. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.

13. Coat the dough ball with flour and place on a floured non-stick baking sheet.
Spray some water over the dough,
allow the dough to proof in a close oven for 40 to 50 minutes.
You may raise the oven temperature slightly by turning on the minimum temperature for 1 minutes.

14. After the proofing, transfer the tray of dough out of the oven, and preheat the oven to 170 degree Celsius.
Apply beaten egg over the surface of the dough, 
and sprinkle some white sesame seeds on top.

15. Bake the dough for 18 to 20 minutes at 170 degree Celsius, or till the top turn golden.

16. Allow the hamburger buns to cool down completely before slicing them.

Serve with beef patty coated with teriyaki sauce,
or with cucumber, tomato and toasted onion. Enjoy :P

Or spread some Monterey Jack Cheese over and toast :P

Tuesday, 23 September 2014

Pan-fried Beancurd with Spicy Peanut Sauce

This is a simple vegetarian dish which uses simple and readily available ingredients to prepare. The mee siam paste consists of the major ingredients needed, so I do not have to buy assam paste and belachan which I hardly use. The lime juice helps to compensate the tangy taste which the mee siam sauce slightly lack.
When I put all the ingredients together, it gives me a very appetizing and light dish to enjoy :)

Yield: 4 adult servings

Peanut sauce
2 tbsp onion, chopped
3 cloves garlic, chopped
1~2 tsp Mee Siam or sambal chilli paste

50g peanut, crushed coarsely
1/2 tsp sweet soy sauce
30g palm sugar
60~80g water

Juice from 1~2 limes
1/2 tsp coriander leaf, chopped

1. Add 1 tbsp of olive oil to a medium hot pot. When the oil is hot, add in onion and garlic, stir-fry till frangrant.

2. Add in palm sugar and Mee Siam or sambal chili paste. Stir-fry till palm sugar melted.

3. Add in crushed peanut, sweet soya sauce, and water. Heat over low flame, stir regularly, till thickens.

4. Squeeze in lime juice and stir in chopped coriander leaf. 

5. Transfer to a bowl and set aside.

2 medium size soya beancurd 
50g bean sprout, blanched
50g japanese cucumber, julienned
10g carrot, julienned 

1. Trim the edge of the beancurd and cut into halves. Soak in salt water for 15 minutes.
Trimmed away the uneven sides of the beancurd allows the beancurd to stand upright in the pot while pan-frying.

2. Drain away the water and let the beancurd sits on a pile of  paper kitchen towels to dry.

3. Heat up 1 tbsp of olive oil in a medium hot pot or pan. Pan-fry all the sides of the beancurd to golden. Set aside.

Cover the pot with paper kitchen towel to "catch" the splattering oil.

4. Transfer the golden beancurd to a plate and garnish with bean sprout, cucumber and carrot. Pour the peanut sauce over and serve :)

Tips for pan-frying beancurd to golden:
1. The pot and the oil must be hot. After pouring oil into the hot pot, wait for 1 to 2 minutes for the oil to rise in temperature.

2. The very first face of the beancurd will take the longest time to fry to golden, as the beancurd needs time to raise the overall temperature. Try not to flip it before it turns golden, as it will stick hard to the pot, and you may risk breaking the beancurd  while forcing it to flip. When the face turns golden, it will allow you to flip it over at ease.

3. A non-stick pot or pan will do a better job.

Peanut sauce recipe adapted from

Sunday, 21 September 2014

Rice Cooker Chicken Vegetable Stew

The new generation rice cooker is able to do more than rice cooking. With good temperature control and timer, it can work like a pressure cooker to cook food to soft, yet retaining its form and moisture. The Philips Avance rice cooker has a thick base inner pot which works like a couldron, good in retaining heat and keeping temperature constant.
By utilizing the soup functions of the rice cooker, it can help to free up your stove by taking care of slow-cooking dishes :)

Yield: 3 adult servings

3 chicken thighs
5 button mushrooms
1 russet potato
1 carrot, peeled & cut into chunks
2 large size tomatoes
16cm celery stalk , peeled & sliced
1 yellow onion, peeled, cut into strips 
1 slice ginger 
3 cloves garlic, sliced
2 tsp raw sugar
1 tsp light soya sauce, low salt

1 tbsp tomato paste
1 tbsp dark brown sugar
Seasoning powder

A few twigs of coriander leaves

1. Peel and cut potato into 2cm-cubes. Rinse and soak with salt water for about 15 minutes.

2. Roast button mushroom in oven toaster at 150 degree Celsius for 10 minutes to bring out the aroma of the mushroom.

3. Peel and cut tomato into chunks.

4. Rinse and pat dry chicken thighs. Coat with a little salt and black pepper.

5. In a medium hot pot, pour in about 1  tsp olive oil. Wait for the oil to become hot, add in ginger and garlic to fry till frangrant. Then add in the onion to fry till soften.

6. Add in raw sugar, follow by light soya sauce, and wait for them to bubble.

7. Add in the thighs and let them cook till the meat turn slightly whitish., 

8. Drain away the salt water, and add the potato chunks into the pot. Let the ingredients cook for about 2 minutes.

9. Add in the roasted button mushrooms celery slice, and tomato chunks. Stir-fry for about 2 ~ 3 minutes at medium heat. 

10. Pour hot water to cover about 1/2 of the height of the ingredients in the pot. Cover with a lid and wait for the ingredients to boil.

11. When the water starts to boil, off the heat and transfer the hot content to a rice cooker. Select "soup function" and 1-hour cooking time. Close the lid and start the slow-cooking process.

You can continue to let the ingredients simmer at low heat in the pot for 1 hour.

12. When the rice cooker "beep" indicating the completion of the cooking process, open the lid and add in the tomato paste, dark brown sugar, salt, black pepper powder and seasoning powder according to your prefer taste. 
Close the lid and let the content simmer for 30 to 60 minutes using the remnant heat of the rice cooker.

After 1 hour of simmering ...

10. Transfer the stew out into another pot, and garnish it with coriander leaves. 
Serve with warm rice. Enjoy :)