Dark Chocolate Chip Cookie

 

Ingredients (makes 15 cookies)

115g butter

70g brown sugar

40g white sugar

1 large egg (room temp) 62.8g gross weight, 54.5g nett weight

15g vanilla paste or 1 tsp vanilla extract

160g plain flour

3g (1/2 tsp) baking soda 

0.2g salt

130g to 225g chocolate chips (chopped)

Method

1. Melt butter in a small pot over medium-low heat, swirl the pot ocassionally until brown bits form on the bottom of the pot. Transfer the brown butter to a mixing bowl and let it cool down.

2. Sieve plain flour with baking soda.

3. Add sugar, vanilla paste/extract and salt, and whisk to combine.

4. Add egg and whisk well.

5.  Add flour mixture and fold until most of the flour is mixed in. Add chocolate chip until just mixed in.

6. Chill dough in fridge for half hour for it to firm up a little. 

7. Use ice cream scoop to portion the dough into 35g balls and continue to chill the cookie dough balls (in air tight container for up to 2 days.

8. When ready to bake, line parchment paper on baking pan. Take the cookie dough balls out from fridge and sprinkle sea salt flakes. Bake at 190C (fan mode, middle rack) for 6 mins until edges are just browned. Let cookies cool down on baking pan.

Stir Fry Mushrooms

 

This is a vegetarian dish packed with super food - mushrooms.

Ingredients

400g Mushrooms (Shiitake, Enoki, King Oyster and Shimeiji - or any of your preferred mushrooms)

2 cloves of garlic (chopped)

1/2 tsp salt (or 5 tablespoons of sauce from cooking braised pork belly, if available)

Method

1. Prepare mushrooms:

. enoki - trim away roots and tear into bite size

. shiitake - separate the stems from the top, then slice the tops and stems thinly

. shimeji - trim the roots and separate into individual mushroom stalks

. king oyster - trim the roots and cut into thin slices

2. Heat the wok with a little oil, then sauteed the garlic until fragrant. Transfer the garlic to a plate.

3.  Heat the wok until smoking, and add all the mushrooms. Stir fry until softened. No need to add water during stir frying as the mushrooms will release some water. Add salt and mix in. Turn off wok fire.

4. Stir in the garlic and dish up.

Oats Bun

 

This recipe is adapted from Greg Wade. 

Ingredients (makes 9 buns)

Poolish: 45g bread flour, 45g water, a pinch of yeast (about 0.1g)

Oats Porridge: 35g old fashioned rolled oats, 105g water, a pinch of salt.

200g bread flour

60g fresh milk

20g water

25g honey

4g salt

1g instant yeast

Method

1. Make poolish: In a small bowl, combine flour, water and yeast using a fork. Mix until completely combined (no lumps of dry flour left), cover and leave it at room temperature to ferment until the mixture has ripened - look for these signs: bubbly on the surface, volume more than doubled. It will also pass the float test i.e. take a very small portion of poolish,  drop it into a cup/bowl of water and it should float). My poolish was ready in 4 hours (from 5.30pm to 9.30pm).

2. Cook oats porridge: Put the oats, water and salt in a small pot and cook over low heat for 2 mins until the porridge is thick. Stir the porridge to prevent scorching. Set aside to cool down.

3. Combine all ingredients, except butter and salt, in a stand mixer and knead at medium speed until it comes together in a smooth ball of dough.

4. Add butter and salt, and knead until dough is smooth and elastic. Do the window pane test (for gluten development). Remove the dough from the mixing bowl and form a smooth dough ball. 

5. Lightly grease the mixing bowl with olive oil and transfer the dough ball into it. Cover the bowl and let it proof at room temperature for 45mins or until double in size, whichever is earlier. 

6. Meanwhile, line your baking tin with parchment paper. 

7. After 1st proofing, punch down the dough and divide into small pieces. I divided the 566g dough into 9 pieces and shape them into balls to fit my baking pan. Rest the balls for 15 mins. After that, reshape into balls, cover and let it proof at room temperature for 1 hour or until double in size.

8. 15mins before end of 2nd proofing, preheat oven to 190 deg cel. Bake the buns for 25mins. Cool on wire rack.

Fried Cockle Omelete

Ingredients

fresh cockles

3 eggs

Method

1. Remove cockles from their shells. Refer to my post here.

2. Crack the eggs, add a bit of salt and use a fork to beat the eggs well. 

3. Heat up wok over high heat with 4 tablespoon of cooking oil. Pour the eggs into the wok and add the cockles. Tilt the wok slightly to allow the egg to coat the wok evenly. As soon as the sides begin to cook, flip the eggs over. 

4. Continue to cook the eggs until the omelete is set. Dish out and serve immediately.

Sugee Cookie

 

Easy to make, very fragrant and tasty!

Ingredients

55g ghee (chilled, not room temperature)

25g ground almond (or 75g to 90g ground roasted peanut)

15g semolina

10g icing sugar

65g plain flour (Prima Brand)

pinch of salt

Method

1. Put all ingredients in mixing bowl.

2. Use dough scrapper to mix, then use hand to bring dough together. Work quickly as the dough will be sticky once the ghee softens at room temperature. Do not overmix.

3. Chill in fridge overnight or cover and rest for at least 30mins (if making on same day).

4. Shape into 6g balls each (around 30 pieces) and flatten the top slightly with the back of a round teaspoon (measuring teaspoon also works). Or roll flat to 1cm and use preferred cookie cutter to cut. Place on baking tray lined with parchment paper. Chill in fridge for 30mins if necessary.

5. [optional] Apply egg wash on the cookies and add a piece of sliced almond flake/peanut.

6. Bake at 150C for 30mins or 160C for 15 mins until golden brown, 2nd lowest rack.

7. Cool on baking tray completely before storing in airtight container.

Potato Milk Loaf

牛奶面包

Ingredients

300g bread flour

8g potato flakes

225g fresh milk (45g for rehydrating potato flakes)

10g milk powder

40g sugar

3g instant yeast

3g salt

30g butter

Egg for egg wash (optional)

Method: 

1. Rehydrate potato flakes with 45g of fresh milk.

2. In a stand mixer attached with a dough hook, combine all ingredients except for butter and salt. Knead until it comes together in a ball of dough.

3. Add butter and salt, and knead until the dough is smooth and elastic. Do window pane test (for gluten development).

4. Gently fold the dough into a ball, lightly oil the mixing bowl with olive oil and place the dough into the bowl with the seam side down. Cover with a plastic wrap and proof in a warm place for 40 minutes (first proofing) or until dough is double in size.

5. After first proofing, transfer the dough to benchtop. Divide into 2 or 3 equal portions and shape/roll into a ball. Cover and rest 15 minutes. Then, shape each dough ball (watch this video). Place the shaped dough in the baking tin, cover and proof for 45 minutes-1 hour until dough reaches the top of the tin.

6. 15 minutes before the end of second proofing, pre-heat oven to 180°C.

7. Bake for 30 minutes and remove the tin from oven. Bang the tin on counter top before tipping the bread loaf onto the wire rack to cool down. Slice the bread when it has completely cooled down.

How to cook tamban fish

When we go fishing at kelongs, we may catch tamban fishes (rainbow sardines) which we would use as fishing baits. If we catch a lot of tamban fishes, we would bring home. 

Tamban fishes are very small but they have a lot of bones! The best way to cook them is to fry them until they are crispy and eat the whole fish from head to tail. 😅

1. Clean the tamban fish (remove scale and gut) and tap dry.

2. Steam the fish for 10 minutes.

3. After steaming, set the fish aside to cool. Then tap dry with kitchen towel.

4. Deep fry the fish till crispy. 

Enjoy!

Celery salt

  

Celery salt is a key ingredient in American Southern-Style fried chicken. It is easy to make and more fragrant than store bought ones.

1. Pick the leaves from each celery stalk.

2. Wash them and use kitchen towel to dab dry.

3. Place in a single layer on a baking dish and dehydrate them in the oven (fan mode) at 70 degree celcius. Turn the leaves a few times for even dehydration. 

4. Once the leaves are crispy but not brown, remove from oven and set aside to cool. Weigh the dried leaves to determine the quantity of salt using this proportion: 1 part leaves, 2 parts salt.

5. For small amount of leaves, crush them with your fingers. For bigger batch, transfer the dried leaves to a blender and grind the leaves until they are fine. Mix in the salt. 

6. Store celery salt in an air tight container.

How to cook brussel sprouts

Brussel sprouts are rich in vitamin C and K, antioxidants and fibre. It takes only 10 mins to cook them to reap these nutrients.

1. Rinse brussel sprouts and slice  them into halves.

2. Heat up wok or frying pan over medium heat and add some butter or cooking oil.

3. Add the brussel sprouts and some salt. Toss the brussel sprouts to coat them evenly with butter/oil.

4. Turn them with the core facing down onto the pan to brown. Leave the brussel sprouts undisturbed for a few minutes until they are cooked through (i.e. the tip of a sharp knife can be inserted easily).

Cantonese Congee / Porridge

粵式粥

Unlike Teochew or Hokkien congee/ porridge which are grainy, Cantonese congee is thick and smooth. Cooking a good pot of Cantonese congee takes time but most of it is passive i.e. waiting for the rice to fluff up using residual heat.

Ingredients (2 servings, each in a 7 inch diameter bowl - refer to above fish porridge picture)

100g Thai rice

1.4 litres water

1. Rinse rice and put in a deep pot with water. Bring to boil over medium fire, then lower fire and simmer for 15mins. Then turn off heat. Porridge texture at this stage is as per this picture:

2. Cover the pot with lid and let the porridge fluff up further residual heat for 30 mins. Cover the pot with a towel to trap heat within if you are not using a ceramic/clay pot.

3. After 30mins, porridge texture will look like this:

4. Use a ballon whisk and whisk the porridge rapidly to break down the grains. This is the porridge texture after whisking for 5mins - the longer you whisk, the smoother the porridge. 

If porridge is too thick for your liking, add a bit of water and whisk to incorporate. 

5. To make sliced fish porridge, cook the porridge with fish or chicken stock. After step 4, season the porridge with salt and bring the porridge to a gentle boil over medium fire. Add in fish slices, one by one (do not add the fish slices at one go as they will clump up), use a ladle to gently stir in the fish slices, then turn off the fire. 

6. To make pork meatball porridge, prepare the pork meatballs (click here for recipe) and boil them in a pot of water (about the same amount for cooking porridge). Then use this water (pork broth) to cook the porridge. Once step 4 is completed, season the porridge with salt and add the pork meatballs into the porridge. Here's a picture of pork meatball cum dried oyster porridge: 

Note: Dried oysters added for more unami flavour. Just rehydrate them and replace some of the stock with the soaking liquid.