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.
Easy to make, very fragrant and tasty!
Ingredients
55g ghee (chilled, not room temperature)
25g ground almond 25g (or ground roasted peanut)
15g semolina 15g
10g icing sugar 10g
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.
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.
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.
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!
