Ingredients:
1 hard boiled egg
2 crispy butter rolls
Mayonnaise
Tomato slices cucumber slices
Butter 5 g
Salt
Black pepper
1. Mash boiled egg in a bowl. Season with salt, black pepper and 1 tablespoon mayonnaise. Mix well.
2. Mix butter with 2 tsp mayonnaise in another bowl.
3. Cut butter rolls with a knife.
4. Brush the cutting surface with Butter mayonnaise mixture.
5. Add in tomato and cucumber slices. And mashed egg at last.
I’m a red bean fan. I love almost everything about red bean. This red bean bun needs red bean paste. I used the one bought from supermarket.
Ingredients:
Bread flour 200g
Sugar 18g
Salt 2.5g
Yeast 3g
Butter 15g
Water 100-120g
Red bean paste 300g
1. Mix flour, sugar, salt, and yeast in a bowl.
2. Pour water in and stir with chopsticks at the same time.
3. Knead all ingredients into a dough.
4. Cut butter in. Keep kneading till butter is fully absorbed.
5. Put dough in the bowl. Wrap with plastic and let it rise till 2 times big.
6. Press the air out and divide dough into 6 small balls.
7. Press each ball flat. Put a red bean ball (50g) in the center. Wrap it up. Then place red bean buns on a baking pan. Into the oven with a big bowl of hot water under it.
8. Let it rise till 1.5 times big.
9. Preheat oven to 190 degree C. Sprinkle black sesame on the bun. Place a pan on the top of them to press them a bit.
In the oven and bake for 18 mins.
A little crispy outside but really soft and sweet inside. I love them.
Ingredients:
1 onion chopped
1 potato peeled and chopped
1 small beetroot chopped
1 medium carrot chopped
3 clove garlic minced
2 tsp butter
A little chopped cabbage
Black pepper
Salt
4 tsp tomato sauce
1 box broth
200 ml water
1. Melt butter in the pot. Add in chopped onion and sauté a bit.
2. Add in carrot and beetroot. Stir fry for about 3 mins.
3. Pour in tomato sauce, broth and water. Cover the pot with lid. Boil for 10 mins.
4. Add in potato, garlic, cabbage and a little bay leaf. Put on the lid and boil for another 30 mins.
5. Sprinkle salt and black pepper to season.
Serve with baguette.
Original recipe:
http://www.xiachufang.com/recipe/100571333/
I followed this recipe but changed a little.
Sourdough:
Bread flour 58g
Whole grain flour 58g
Water 71g
Yeast 1/2tsp (original recipe is 1/16tsp)
Mix all the sourdough ingredients. Let it rest for at least 2 hours. Original recipe said let it rest for overnight. That’s why I increased yeast to 1/2 tsp.
Walnut paste:
Walnut 50g
Water 50g
Honey 40g
Melted butter 20g
Salt 1 pinch
Blend all these ingredients in blender till paste.
Bread ingredients:
Bread flour 306g
Whole grain flour 34g
Water 145g
Salt 8.5g
Yeast 2g
Mix all the bread ingredients together into a dough. Let it rest for 30 mins.
Then fold in sourdough and walnut paste. Mix well into a big dough. Let it rise into 2 times big.
Preheat oven to the highest.
Knead it and press the air out. Let it rise again for another 40 mins. Cut the surface with pattern you like.
Turn oven to 230 degree C. Put in 1/4 cup water and let the water steam arise. Put bread dough into oven. Bake for 15 mins. Then take the water out and bake for another 25-30 mins. If the color too dark, cover with foil.
My husband and I love this bread very much.
My husband always keeps talking about soft shell crab. So we bought two packs the other day. And I planned to cook them today. Yet, when they were thawed, I found they were not whole crabs as we expected. Shell was removed and crab meat was tore apart. So I decided to change my recipe and cook fried breaded crab cake instead.
1. Sprinkle some salt and black pepper over crab meat. Mix them evenly.
2. In a bowl, pour in 1/4 cup water, 1/2 cup milk and beat in one egg. Mix them well.
3. In another bowl, add in 1 cup bread crumbs and 1 1/2 tsp thyme. Mix them well too.
4. Heat skillet on stove. Pour in enough oil.
5. Make crab meat into small or medium balls. Dust them with flour. Then dip in milk egg mixture. Dust with flour again. Dip in milk egg mixture again. Roll in bread crumbs at last.
6. Fry in oil till golden brown.
Serve hot with mayonnaise or salad cream.
Crispy outside, and very tender inside. Yummy!
Rou Jia Mo is one of typical Shananxi food in Chinese cuisine. It’s also one of my most missing Chinese food. There are two parts of this dish: Mo (bun outside) and Rou (meat inside).
For the Mo part:
Flour 250g
Yeast 3.5 g
Baking powder 1.5 g
Warm water 135g
Salt 1.5g
Mix all the ingredients above into a dough. Place it in a bowl. Cover with plastic wrap or wet towel and let it rest for 1 hour.
For the Rou part:
Pour enough water in a pot. Also put pork belly in. When water boils, turn off stove and take pork out. Rinse and drain.
Place pork in a deep pot again. Pour in enough hot water. Add in 2 tsp light soy sauce, 1.5 tsp dark soy sauce, 2 tsp cooking wine, several sugar cubes, Chinese scallion, ginger slices, star anise, bayleaf and 1 tsp salt.
First turn to high heat. When it boils, turn to low heat. And braise for 2 hours. So that pork will be really really soft and can melt in your mouth.
While pork is on stove, prepare Mo again.
Devide the dough into several small ones. Brush them with a little oil on the surface. Let them rest for 15 mins. Roll it with rolling pin into a long one. Then roll from one side to the other. Make it into a small dough ball again. Let them rest for another 10 mins. Then press them gently to become thinner.
Heat a pan on a stove with medium heat.
Place Mo into the pan.
Fry each side for 2-3 mins or till lightly golden brown.
Preheat oven to 150 degree C. And bake for 10 mins.
Then the Mo is ready.
Back to Rou again.
When the pork is cooked.
Chop them into a bit minced. Add in a little chopped spring onion or green chili. Sprinkle pork’s sauce.
The Rou part is also ready.
Cut Mo in the middle, not completely cut them open.
Stuff pork inside.
And the Rou Jia Mo is ready.
I must confess that mine Rou Jia Mo is not as good as the ones I had in China. But my husband still loves them.
Original recipe:
Original recipe:
http://www.amuse-your-bouche.com/blueberry-shortbread-bars/
I followed this recipe strictly.
Ingredients:
Flour 125g
Sugar 50g
Butter 100g
Fresh blueberries 150g
1. Preheat oven to 180 degree C.
2. Mix flour and sugar in a bowl. Cut in butter.
3. Rub them with fingers till become coarse crumbs.
4. Press 2/3 crumbs into baking pan. Sprinkle blueberries over crumbs.
5. Spread the rest crumbs on the top also with a little extra white sugar.
6. Bake for 30 mins.
Meatballs I used are made by myself. Here is the link:
https://chewbaccascook.wordpress.com/2017/02/19/homemade-meatball-meatball-spaghetti/
Preheat oven to 200 degree C.
Heat skillet on the stove. Add in some oil. Fry meatballs till they turn golden brown.
Pour in half bottler of pasta sauce ( around 170g) with 2 tsp water. Heat for a little while to let each meatball coated with condensed sauce.
Put skillet into oven. Bake for 15 mins.
Then sprinkle cheese shreds over it. And heat for another 5 mins or till all cheese melts.
Take skillet out. Sprinkle grate Parmesan and parsley.
It tastes really grate.
Also the cheesy tomato sauce is a terrific match for bread.
Last time when my husband and I went back to my hometown in Shandong, China. I mentioned that I needed some chestnuts to bring back to Singapore for cooking. My auntie kept that in mind and bought me a big box of organic chestnut. I was really surprised. So I brought many packs back to Singapore.
Recently, this chestnut bread just came to my mind. So I tried with those chestnuts full of my family’s love.
Ingredients:
Bread flour 150g
Whole grain flour 100g ( I used rough whole grain flour)
Yeast 6g
Sugar 12 g
Warm water 170ml
Salt 3g
Chestnut ( cooked already. I used many around 200g. They were chopped in blender, not very finely, but roughly)
1. Dissolve yeast in warm water.
2. Mix bread flour, whole grain flour, sugar and salt in a large bowl.
3. Add yeast water in dry ingredients.
4. Knead all ingredients into dough. Keep kneading for 20 mins. That takes a lot energy.
5. Fold in chestnut.
6. Place dough in a big bowl. Cover with plastic wrap. Let it rise till 2 times as big as before.
7. Knead the dough and press air out. Let it rest for 5 mins.
8. Make the dough into shape you like. I divided it into two smaller ones. Sprinkle some flour. Cover them with plastic wrap and let it rise again till 1.5 times as big as before.
9. Preheat oven to 190 degree C. Bake for 20 mins.
They smell so good. And my husband loves them.
Very crunchy outside but soft inside.
And I believe they are healthy too.
It’s super easy and delicious.
Original recipe:
https://www.google.com.sg/amp/www.food.com/amp/recipe/dried-cranberry-shortbread-340103
Ingredients:
1 cup unsalted butter softened
3/4 cup icing sugar
1 tsp vanilla
2 cup flour
1/2 tsp salt
1/2 cup dried cranberries finely chopped
1. Preheat oven to 160 degree C.
2. Mix butter , sugar, vanilla, flour and salt by hand in a bowl till just combined.
3. Fold in dried cranberries.
4. Press dough into baking pan.
5. Bake for 30 mins till pale golden.
6. Cool and cut.
Cooking For Fun 