PAN de MANO

热腾腾的蒸汽迎面扑来, 还传来红酒,果仁,小麦与酵母的芳香, 欧式面包出炉啦! 夏日, 真是揉面的好季节。

Red wine bread with almonds and figs 

食谱参考Carol自在生活

For the leaven : 75g Bread flour, 40g water and 1/8 tsp dried yeast. 

For the figs : 80g figs and 100g red wine

For the dough : 200g bread flour, 50g wholemeal flour, 100g red wine, about 70g to 90g water, 1/2 tsp dried yeast, 50g leaven, 3/4 tsp salt, 40g chopped almonds

Method : 

For the leaven : Place all ingredient in a bowl, knead for 3-4 minutes, cover the dough with damp cloth and refrigerate overnight.

For the figs : Place the wine and chopped figs in a bowl, cover with cling film and refrigerate for two days.

When use, strain the liquid off, reserving it and making it up to 100g with red wine. Place wine in a sauce pan, bring to the boil, remove from heat and set aside. Meanwhile place chopped figs on a paper towel to absorb excess liquid and put aside.

For the dough: 

1. Combine all ingredients except chopped almonds, knead until the dough is soft and not sticky. Add almonds and figs, continue kneading until the dough feels very elastic and smooth.

2. Cover dough with a damp cloth, leave to rise until doubled in size.

3. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minute. Divide the dough into two equal portions and shape each into a ball. 

4. Rub a clean tea-towel with a handful of flour and use it to line a deep bowl, place one dough, seam-side-up into the cloth-lined bowl, gently fold the ends of the cloth back over the top of the dough and leave to rise until almost doubled in size. Repeat the same for the remaining dough.

5. Preheat oven to 200 deg C. Fill two ramekins with hot water and place in the oven.  Tip the dough out onto a floured tray, sprinkle with water and cut a criss-cross pattern in the top of the loaf. Bake for 25 minutes or until the loaf is brown and sound hollow when tapped underneath.

Chicken Rendang

人在他乡, 对这些曾经是随手可得的食品分外感到稀罕与亲切, 甭管你以前喜欢与否。

Chicken Rendang

Ingredients : 

1 free range chicken, ayam brand coconut cream, water, toasted desiccated coconut

For the rendang paste : dried chillies, red chillies, garlic, shallots, lemongrass, ginger, galangal, fresh turmeric, sugar, salt and water

Method :

1. Cut chicken into medium sized pieces. Marinade chicken pieces with salt and ground turmeric for about 30 minutes. 

2. To make rendang paste, place all ingredients in a blender, blend to a smooth paste.

3. Heat oil in a wok over a medium heat, add chicken pieces, cook until browned all over. Remove from wok.
4. Stir fry the paste until fragrant, return chicken pieces to the wok, cook, stirring for a few minutes, add coconut cream and water.
5. Cover and simmer for 2 hours, stirring occasionally, until chicken is soft and tender, gravy is thick
6. Stir in toasted desiccated coconut and mix well. Season with salt.
5. Garnish with chopped coriander or mint leaves, serve with rice

摩卡海绵蛋糕

结婚二十年称瓷婚, 那结婚二十一年是啥婚呢? 上百度查阅还真有一个特别的名字称乳白石婚。 有道"至近至远东西,至深至浅清溪, 至高至明日月, 至亲至疏夫妻"。悠悠二十一年, 就在这个特别的日子里祝贺咱俩乳白石婚快乐。

摩卡海绵蛋糕

Ingredients for cake batter :

A. 20g dark chocolate, 30g unsalted butter, 50g espresso coffee ( or 2 teaspoons instant coffee powder and 45g hot water ) and 20g cocoa powder

B. 3 egg whites, 1 teaspoon lemon juice and 85g caster sugar

C. 3 egg yolks

D. 60g plain flour and 20g corn flour

Ingredients for chocolate glaze:

60g dark chocolate and 40g thickened cream

Method :

1. Melt chocolate, butter and espresso coffee. Add cocoa powder and stir well.

2. Whisk egg whites and lemon juice until soft peak. Gradually add sugar and whisk until stiff peak.

3. Add egg yolks and beat until mixture is thick.

4. In a separate bowl, sift plain flour and corn flour three times.

5. Add all sifted flour over egg mixture, fold until just combined.

6. Lastly fold in melted chocolate until well combined.

7. Pour mixture into a lined cake tin and bake for 30 to 35 minutes at 170 deg C.

To make the glaze topping, place all ingredients in a bowl over a pot of simmering water, stir until chocolate has melted and the mixture is well combined, smooth and glossy. Pour the glaze over the top of the cake.

糯米饭桃

以前办公楼底层的小食店摆满各式各样的糕点,尤其是粉红色的潮州糯米饭桃更是多不胜举,同事中唯有Ian Chow最爱吃。 忆起当年的旧人旧事, 虽然已经时过境迁, 物是人非, 而这饭桃却唤起心中那段美好的刻度记忆。

糯米饭桃

只须把外皮搞定,内馅则可变化多端, 如糯米与香菇、沙葛或红白萝卜与虾米、椰丝、花生, 素的荤的甜的咸的都行.....隋意

Alfred, Chris, Ian and Rayson 遗憾没有联络上Jeffrey

芝麻馅小餐包

我特爱芝麻是不折不扣的芝麻控, 对所有芝麻制的食品皆无法抗拒。这九个小餐包啊不声不响的全往自己肚子里放, 所以食谱里头的分量就歇尽所能的低脂低糖。

芝麻馅小餐包 

Ingredients : 

For the bread dough : 250g bread flour, 20g ground black sesame, 20g caster sugar, 1/4 teaspoon salt, 1 teaspoon dried yeast, 160g fresh milk and 10g unsalted butter

For the filling : 50g ground black sesame, 1 tablespoon white sesame seeds, 1 tablespoon caster sugar, 3 tablespoons black sesame paste and 2 tablespoons fresh milk 

For the topping : Black and white sesame seeds

Method :

1. Put all ingredients in a mixing bowl except butter, knead well until the dough is soft and not sticky. Add softened butter, continue kneading until the dough feels very elastic, looks smooth and silky.

2. Cover dough with a damp tea towel. Leave to rise until doubled in size.

3. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minute. Divide the dough into nine equal portions and shape each into a ball. 

4. Gently flatten each ball and spread the sesame filling along the centre of the dough. Fold the dough over the filling to enclose it.

5. For a coating of sesame seeds on the rolls, brush each roll with milk, roll each dough ball through the  sesame seeds. Sit each roll on the lined baking tray, cover the tray loosely with a damp tea towel and leave to rise until almost doubled in size.

5. Towards the end of the rising time, preheat the oven to 180 deg C. Bake the rolls for about 20 to 25 minutes or until the rolls are golden and sound hollow when tapped underneath.

巧克力大理石纹面包

谁活得都不轻松, 可有些事我们永远无法左右。--汪峰

巧克力大理石纹长条面包

巧克力大理石纹花式面包

Ingredients :

A. For the overnight batter : 150g bread flour, 4g dried yeast, 15g caster sugar, 145g fresh milk

B. Main dough : 140g bread flour, 30g wholemeal flour, 20g sugar, 3/4 teaspoon salt, 75g fresh milk and 20g unsalted butter

C. Chocolate paste : 50g dark chocolate, 20g unsalted butter, 20g bread flour, 10g cocoa powder and 20g fresh milk

Method :

1. For the overnight batter : Place all ingredients (A) in a bowl, stir well until combined. Cover and leave in the fridge overnight or until doubled in size.

2. Place all ingredients (B) except butter in a mixing bowl, knead to form a dough, add in A and knead until well combined.

3. Add in butter and knead until the dough feels very elastic. Cover with wet cloth and leave to rise in a warm place until doubled in size.

4. Punch down the dough, then turn out onto a lightly floured worktop, roll out the dough to a rectangle shape. Place chocolate paste over the dough. Fold a flap of dough over the paste. Do the same with the three other flaps. The edges of the dough flaps should lightly overlap to fully enclose the paste.

5. Roll out the dough, fold the dough letter style, cover and rest for 10 minutes. Repeat the rolling and folding two more times.

6. Brush the dough with some water and roll up tightly from the longer side. Place dough into a greased tin and leave to rise in a warm place until doubled in size. 

7. Bake the bread for about 35 minutes at 180 deg C.

Chocolate paste : Melt chocolate and butter over a saucepan of simmering water. Remove from heat, add in flour, cocoa powder and milk. Mix until well combined and forms a paste. Return paste to the sauce pan and cook over very low heat. Cook until paste leaves the sides of the pan. Place chocolate paste in between two non-stick baking paper and roll out the paste to a rectangle shape. Refrigerate until firm.

思念总在分手后 - Apam Balik

犹记得当年我家附近有一档卖了十多年Apam Balik 的小摊子, 路过时偶尔也会驻足解嘴馋, 不为别的.....就是光为了那烤香的花生馅. 星转斗移,一晃几十年, 摊子早已不复存在了, Apam Balik 则烙印在心炊里.

慢煎糕 / Apam Balik / Folded Peanut Pancakes

Ingredients :

A. Batter : 1 cup(150g) self raising flour, 2 tablespoons caster sugar, 1 egg and 1 cup(250ml) fresh milk

B. Filling : combine roasted peanuts ( crushed ), pinch of salt and sugar in a bowl, mix well and set aside

Method :

1. Lightly whisk milk and egg in a jug. Sift flour into a bowl, stir in sugar, mix well. Make a well in the centre, add in milk mixture. Whisk until just combined. Rest mixture for 30 minutes before cooking.

2. Heat a non stick frying pan over medium heat, brush pan with cooking oil. Add a large ladle of batter to the pan and spread it over the base and a little up the sides of the pan. Cover with lid and cook for 2 to 3 minutes or until bubbles appear on surface. When cook, rub the top of the pancake with a little butter and sprinkle generously with peanut mixture. Fold the pancake over and repeat with remaining mixture.

自制咸鸡蛋

在墨尔本的亚洲商店买咸蛋可得靠运气, 品质时好时坏. 今日我可得瑟了.....自制的五香咸鸡蛋腌制成功, 这咸鸡蛋啊还挺贵气的, 为了免於它们百毒不侵,在洗净后腌制前我特意蘸上一层含酒精量高的白兰地酒.

自制五香咸鸡蛋

食谱参考肥丁工作仿

Ingredients :

10 chicken eggs or duck eggs, 175g rock salt, 700g water, 1 tablespoon cooking wine, 2 teaspoons szechuan peppercorn and 2 star anise  

Method :

1. Place water, salt, szechuan peppercorn and star anise into a saucepan over medium heat. Cook, stirring for five minutes or until salt has dissolved. Bring to the boil, simmer, uncovered for about ten minutes. Remove from heat and set aside to cool completely. Add in cooking wine. Stir well.

2. Meanwhile rinse eggs and wipe them dry with a tea towel. Coat eggs with a layer of brandy and set aside.

3. Carefully place eggs in a sterilised jar, pour liquid over eggs. Making sure eggs are completely covered and have no cracks. Secure lid and keep in room temperature for about 30 to 35 days before using.

Note : the ratio of salt and water is 1 : 4