Fried Cockle Omelete

Ingredients

fresh cockles

3 eggs

1 fresh chilli 🌶 (de-seed and sliced thinly)

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 and chilli. 

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 (makes 30 pieces, 6g each)

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 (0.2g)

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 (refer to Note 1 below to include whole wheat flour)

5g potato flakes

225g fresh milk (40g for rehydrating potato flakes, 185g for dough) 

20g sugar

3g instant yeast

5g salt

15g butter

Egg for egg wash (optional)

Method: 

1. Rehydrate 5g potato flakes with 40g of fresh milk. Set aside.

2. In a stand mixer attached with a dough hook, combine rehydrated potato flakes, remaining fresh milk (185g), bread flour, milk powder, sugar and instant yeast. Knead until a smooth dough forms.

3. Add butter and salt, and knead until the dough reaches a strong windowpane stage.

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 (I use Sanneng SN2052), 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, 2nd rack from bottom, and tent with aluminium foil if the top browns. Once baked, 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.

Note 1 (Whole Wheat Option): To include 20% whole wheat flour, use 240g bread flour and 60g whole wheat flour. Perform an autolyse to soften the bran: Mix the flours, rehydrated potato flakes, milk powder and 166g of the milk until no dry flour remains. Cover and rest the shaggy dough for 30 minutes. After autolysing, add sugar, yeast, remaining 19g liquid and knead until dough is smooth and elastic before adding butter and salt.

Note 2 (Water Replacement Option): To use water instead of fresh milk, replace 225g fresh milk with 190g water and 10g milk power. If using whole wheat flour, increase water to 200g and 10g milk powder.

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!