Homemade Peanut Butter

自制花生酱

100% pure roasted peanut butter can be made at home easily. No more store bought peanut butter for me!

Ingredients

200g raw peanuts (with skin)

0.5g salt

30g olive oil

Method

1. Roast raw peanuts 200g at 130C for 40minutes until the skin turns reddish brown colour. 

above picture: before roasting

below picture: after roasting

2. Remove the peanut skins once the roasted peanuts have cooled down.

3. Transfer the peanuts to a blender. The first few minutes of blending will be crushing the peanuts. Then as you continue to blend, the peanut oils will be released and the mixture starts to turn lumpy. Keep blending until it comes together into a sticky paste. Add olive oil and and salt, and continue to blend it into a smooth butter. 

3. Transfer to container and keep in fridge. 

Sourdough Pancakes

 

Fluffy sourdough pancakes using unfed starter. So delicious and easy to make. Two key steps to note: do not overmix the batter, and control the heat of the pan.

Ingredients

Wet:

80g sourdough starter (unfed/discard) - 100% hydration

30g milk

11g honey

1 egg (57g without shell)

34g whipping cream

25g melted butter

Dry

80g plain flour

2g baking powder

1g baking soda

1.3g salt

Method

1. Mix all wet ingredients and salt together in a mixing bowl.

2. Sieve plain flour, baking powder and baking soda.

3. Add the flour mixture to the wet ingredients and use a whisk to gently fold in until there is no dry flour. Do not over mix. It is ok for the batter to be lumpy like the texture shown in this video. Rest the batter for 10- 15 minutes.

4. Very lightly oil the cast iron skillet/pan with tiny bit of butter using a sheet of paper towel (folded in half). I use leftover butter wrappers to grease my skillet.

5. Heat up the skillet/pan over low heat. Once it's heated, place the skillet/pan onto a piece of damp cloth to reduce the temperature a little. Then put the skillet/pan back onto the stove and add a ladle of batter. Do not use a spoon/ladle to spread the batter.

6. Cook the pancake until you see bubbles on the surface of the pancake, about 2 minutes. When the pancake edges begin to look dry, use a spatula to slightly lift edge and check the first side. Once the first side is golden brown, flip and wait until the second side is golden brown as well, about another 1 minute. Transfer the cooked pancake to a dish with a lid to keep pancakes warm while you finish the rest of the batter.

Enjoy! Look how fluffy the pancake is! 

Sweet Multi Grain Porridge

 

This is a very healthy and nutritious breakfast dish. It is packed with whole grains and soy protein. To make this, you can buy ready packed multi grains  (五谷米) or put together various grains.

Ingredients

60g pearl barley (from Holland)

60g wheat kernels (小麦仁)

40g buck wheat

20g rolled oats

8 pieces of fresh bean curd skin

1 litre water

600ml unsweetened soy milk

60g rock sugar

Method

1. Soak the grains (excluding rolled oats) using 600ml water and thaw the frozen bean curd skin in fridge overnight.

2. Transfer the soaked grains (including the soaking liquid) to a big pot, add the bean curd skin and remaining 400ml water. Bring to a boil and lower the heat to simmer for 45minutes. Stir occasionally to prevent the grains from sticking to the bottom of the pot.

3. Add the soy milk and stir to mix in thoroughly. Continue to simmer for 10 minutes.

4. Add the rock sugar and continue to simmer for 15 minutes. Stir to mix in the dissolved rock sugar thoroughly. Done! 

Pork Ribs King

排骨王

Ingredients

900g prime ribs (deboned for easier consumption)

Marinade:

1 tbsp light soy sauce

1 tsp baking powder

1/2 tsp baking soda

1 tbsp shaoxing huatiao cooking wine

1 tsp sesame oil

1/4 tsp five spice powder

1 egg

dashes of white pepper powder

Method:

1. Rinse the prime ribs, dry with kitchen towel, remove membrane (refer to picture below) and debone. Use the sharp tip of the knife to poke the meat lightly to help the meat absorb the marinade.

2. Marinade the pork ribs for 1 hour.

3. After marinating, coat each piece of pork rib with corn flour and set aside for 5 minutes to allow the corn flour to adhere to the pork ribs. If you deep dry the pork ribs immediately after coating, the corn flour will fall off the pork ribs easily.

4. When ready to deep fry, heat thw wok with sufficient oil until 160 degree celcius i.e. when streams of bubbles rising slowly around chopsticks that are inserted into the hot oil. 

5. Lower the pork ribs gently into the oil and let them fry undisturbed for a few minutes before flipping over to fry the other side. Fry the pork ribs in batches until light golden colour. Place the fried pork ribs on a wire rack. After each batch of frying, scoop up the crumbs of flour from the oil using a fine-mesh sieve. 

6. When all the pork ribs have been fried, turn up the heat for the stove and heat the cooking oil to approximately 180 degree celcius. Fry the pork ribs again in batches until nicely brown. This will take about 20seconds for each batch. Place the fried pork ribs on wire rack to cool.

Serve hot!