Japanese Purple Sweet Potato Loaf

Tuesday, 15 August 2017




I made this Japanese Purple Sweet Potato Loaf for my step-daughter when she was back for summer holidays recently.  I have made her few different breads but this is her favourite and she always requests this particular bread. I used the same recipe of Japanese Purple Sweet Potato Buns I shared sometimes ago.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Japanese Purple Sweet Potato Loaf Recipe


INGREDIENT:

400g bread flour
250g mashed japanese purple sweet potato (about 300 - 350g potato - peeled, sliced, steamed and mashed)
30g brown sugar
1 ½ tsp instant active yeast
1 tsp salt
40g whisked egg (from 1 large egg, whisked and keep the balance for egg wash)
120g - 150g fresh milk
60g butter

Egg wash:  Balance of whisked egg from the above + 1 tsp water
Some sesame seeds for topping (optional)

Utensil:  25cm X 12 cm X 11 cm  loaf pan


METHOD:
  1. Put all ingredients (first add salt, flour, sugar, yeast, butter, egg, mashed potato and lastly fresh milk) in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes at medium speed.  If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.
  2. Form the dough into a round ball and let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
  3. Punch down the bread dough to release the air.
  4. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up like swiss roll until a short log is formed.  Place bun onto the baking pans lined with non-stick baking paper. Let it rise for another 45-60 mins or until double in size.
  5. Brush the dough with egg wash and sprinkle with some sesame seeds on top.
  6. Bake at pre-heated oven at 180C (160C fan mode) for 30mins or until golden brown.
  7. Remove bread to cool on rack completely.

Notes:
  1. Add 120g of fresh milk first, then slowly add in the rest if dough is too dry.
  2. If fresh milk is not available, you may use 120g - 150g water + 2 tablespoons (20g) of full cream milk powder.

Pandan Mantou (Pandan Steamed Bun)

Monday, 14 August 2017




Pandan Steamed Bun or Pandan Mantou.  This Pandan Mantou is made with the fresh pandan leaves from our garden.   My kitchen was filled with the pandan aroma when I steamed these buns.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Mantou Recipe


Yields:  10 buns

INGREDIENTS:

250g pau flour (low protein flour)
30g caster sugar (please use 60g if you prefer sweeter.  I used brown sugar)
2 tsp instant yeast
1 tsp double action baking powder
20g coconut oil
120ml to 130ml pandan juice 

10 pieces (3” X 3”) baking parchment paper


METHOD:

1.  Mix all ingredients in the bowl of electric stand mixer. Knead the dough until all come together, around 10 minutes with the dough hook attached.

2.  Cover the bowl with kitchen towel or cling wrap and let the dough rest for 30 – 45 minutes.

3.  Shaping Flower Mantou/Bun:

-  Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log.  Cut and divide into 10 equal portion.  
-  Shape the dough into a ball.  
-  Then roll into a rectangular shape with the rolling pin.  
-  Brush thin layer of oil on the dough.  
-  Cut slits onto the dough with pizza cutter or sharp knife. Make sure not cutting through the both ends.
-  Twist the dough.
-  Twist the twisted dough into a knot.  Hide the both ends underneath the mantou.
-  Place each flower mantou on a piece of baking parchment paper.

5.  Spread the mantous on the bamboo steamer about 1 inch apart as the dough will rise. Let the mantou rise for another 15 to 20 minutes in semi warm area.

6.  Prepare the steamer and steam for 10 to 12 minutes over the medium heat.

7.  Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the mantou will not shrink after cooling down.



To make Pandan Juice:

15 to 18 pandan leaves
150ml water

1.  Chop pandan leaves into chunks.  In a food processor, add pandan leave and water.  Blend until fine.
2.  Place pandan paste in a muslin bag and squeeze out the juice.  If you don’t have a muslin bag, use your hand to squeeze out the juice through a sieve.  


Notes:

1.  I normally leave the dough in the same bowl of electric stand mixer after kneading and cover the bowl with kitchen towel for proofing.

2.  The oven is an ideal place for rising the dough. TURN On the oven at the lowest setting for 1 minutes, then TURN IT OFF.

Crab Meat Soup

Friday, 11 August 2017


I used some leftover crab to cook this soup.  Removing the crab meat is a challenge and It took me quite a while.  You may want to use ready frozen or canned crabmeat if you don’t want to go through the trouble.


If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Crab Meat Soup Recipe


Yields:  5 - 6 servings

INGREDIENTS:

200g crab meat 
Chicken - 1 chicken breast with bone, 2 wings & 1 back part of chicken
4 – 5 dried black fungus (mok yee), soak in hot water for 1 hour, drained & julienne
8 – 10 dried shiitake mushroom, soak in hot water for 1 hour, drained & sliced thinly
5 dried scallops, washed
1300ml - 1500ml water

Seasoning:
1 tsp dark soy sauce
3 tbsp Shaoxing wine
1 tsp salt
½ tsp white pepper
1 tsp sesame oil

Thickening:
4 tbsp corn flour, dilute with 150 ml water
1 egg, whisked

Garnishing:
Spring onion, chopped 
Black vinegar (optional)


METHOD:

  1. Blanch the chicken with boiling water.   In a medium size pot, add chicken, scallops and water. Bring to boil, then turn heat to very low and simmer for 1 ½ to 2 hours.  30 minutes after simmering the broth, take out the chicken breast.  Remove the breast meat only.  Return the bone to the broth and continue cooking.
  2. Shred chicken breast meat with hand and keep aside.
  3. Once the broth is ready, remove the chicken.  Add black fungus, mushroom and shredded chicken breast.  Turn to medium heat and let it boil for 2 to 3 minutes.  Then add in the crab meat and all seasoning ingredients.  Adjust the taste accordingly.
  4. Slowly stir in the corn flour mixture.  Keep on stirring until it reaches the desired consistency. Lastly, pour in the whisked egg and stir slowly to create the strand. 
  5. Turn off the heat and serve while still hot with spring onion and Chinese black vinegar.

Roasted Eggplant Dip

Wednesday, 9 August 2017




We had too many eggplants in the fridge and I decided to use them up for an eggplant dip. It is delicious with bread or nachos.    

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Roasted Eggplant Dip Recipe


INGREDIENTS:

3 medium size eggplant, cut into few pieces
5 cloves garlic
1 – 2 tbsp lemon juice
4 tbsp olive oil
½ tsp salt
touch of ground black pepper
2 tbsp greek yogurt

METHOD:

  1. Preheat oven to 180C.  Roast the eggplant and garlic for 45-50 minutes or until tender.  Or you may roast the eggplant and garlic in Air Fryer at 160C for 15 minutes.  Set aside to cool enough to handle.
  2. Transfer roasted eggplant and garlic to a food processor.  Add lemon juice (1 tablespoon first), olive oil and salt. Blend until almost smooth.
  3. Transfer to a mixing bowl, add black pepper and yogurt and mixed well.  Adjust to the taste you like by adding more salt or lemon juice.
  4. Drizzled with more olive oil. Garnish with spring onion and serve with crackers or pita bread.

Potato Burger Bun

Tuesday, 8 August 2017



The ideal use for a potato bun is as a burger bun.  I have shared this recipe before in the previous post here.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Potato Burger Bun Recipe


Yields: 12 Buns

INGREDIENTS:

400g bread flour
250g mashed potato (about 300g potato - peeled, sliced, steamed and mashed)
3 tbsp caster sugar
1 medium egg, whisked
1 ½ tsp instant active yeast
120g - 150g fresh milk
60g butter

Egg wash - 1 small/medium egg + 1 tbsp water
Sesame seeds for topping

METHOD:

1.  Put all ingredients (first add salt, flour, sugar, yeast, butter, egg, mashed potato and lastly fresh milk) in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes at medium speed.  If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.

2.  Set it aside to rise for 1 hour or till double in size.

3.  Punch down the bread dough to release the air.

4.  Divide dough into 12 equal portions and shape into balls. Place bun onto the baking pans lined with non-stick baking paper.  Make sure they are about 1 ½ to 2 inches apart.  Let buns rise for another 45-60 mins or until double in size.

5.  Brush the dough with egg wash and sprinkle with some sesame seeds on top.

6.  Bake at pre-heated oven at 180C (160C fan mode) for 15 to 20 minutes.

7.  Remove buns to cool on rack completely.

Notes:

1.  Add 120g of fresh milk first, then slowly add in the rest if dough is too dry.
2.  If fresh milk is not available, you may use 120g - 150g water + 2 tablespoons of full cream milk powder.
3.  You may make as big as you like by portioning accordingly.

Lepat Pisang Sago & Pandan

Monday, 7 August 2017





Lepat Pisang, also known as Steamed Banana Parcel Cake.

This is my own version of Lepat Pisang with steamed sago, banana and pandan wrapped in banana leaf.  The original Lepat Pisang is made with just plain flour and banana instead. This is not a traditional lepat pisang but I am sure you’ll enjoy it!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Lepat Pisang Sago & Pandan Recipe


Yields:  13 parcels

INGREDIENTS:

200g sago
40g coconut milk
50g grated coconut
¼ tsp salt
30g brown sugar (Please add more if you like it sweeter)
2 – 3 tbsp concentrate pandan juice (screw-pined leaves juice)
3 medium size banana, mashed
13 banana leaves (7” X 6”)

METHOD:

1.  Cut banana leave according to the size above and wash.  Scald in boiling water to soften and pat dry.

2.  Rinse and soak sago in water for 30 minutes.  Drain and strain.

3.  In a mixing bowl, add soaked sago, grated coconut, coconut milk, pandan juice, sugar and salt. Stir and mixed well.

4.  Wrapping: –
     a.  Brush some oil on the banana leave.
     b.  Scoop about 1 tablespoon of mixed sago onto the banana leave. Then place 1 teaspoon of             mashed banana and cover with another 1 tablespoon of mixed sago.
     c.  Fold both sides to the middle and overlapping. Then tuck in both end to secure.  It looks               like a parcel.

5.  Steam for 20 minutes or until all sago pearls turn translucent.

6.  Transfer to a dry clean plate to cool.


Penang Nyonya Acar (Spicy Mixed Vegetables Pickle)

Wednesday, 2 August 2017





I have always wanted to make Acar but after seeing the recipe for the first time I was put off as because it had so many steps. I finally attempted it recently using the recipes from Nonya Flavours Cookbook with some modifications.  I chose this recipe because I prefer the Penang style of Acar which has a little more herb and aromatics.

I was happy to watch the Acar disappear as soon as I put it on the table!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Penang Nyonya Acar Recipe


INGREDIENTS:

600g (3 medium size) cucumber
1 tbsp + 1 tsp salt

300g (3 medium size) carrot
300g cabbage
200g long beans
100g pineapple

100g peanuts, roasted and coarsely pound in the pestle & mortar
5 tbsp sesame seeds, roasted

¾ cup cooking oil

For scalding vegetables:
600ml water
400ml white vinegar
2 tbsp salt
2 tbsp sugar

Spices paste (ground):
100g (10) shallots
5 cloves garlic
25g dried red chillies, soak in hot water for 30 minutes and remove the seeds
6cm fresh turmeric
3cm galangal
1 stalk lemongrass
3 tbsp coriander seeds
3 candlenuts (I did not use)
20g belachan, toasted (I did not use)

Seasoning:
2 tbsp salt or to taste
9 tbsp sugar or to taste
2 tbsp vinegar


METHOD:

Prepare the vegetables:

1.  Cucumber – Cut lengthwise to quarter and remove away the core.  Cut into 3 cm long strips.        Knead 1 tablespoon & 1 teaspoon of salt into the cut cucumbers.  After 30 minutes, squeeze out as much liquid as you can with a clean muslin cloth.  Set aside.

2.  Carrot – Quarter lengthwise and cut into 3 cm long strips. Knead 1 ½ teaspoons of salt into the carrot.  Squeeze out the liquid as above after 30 minutes.   You may skip this step if you prefer the carrot to softer bite.

3.  Cabbage – Cut into 3 cm square.

4.  Long beans – Cut into 3 cm length.

5.  Pineapple – Cut into small pieces.

6.  Lay all the vegetables on the trays and dry under the sun for 2 to 3 hours.  But, I dried the vegetables in the oven with fun mode (without turning on the temperature) for 2 to 3 hours.

7.  Scalding the vegetables – In a medium pot, bring water, vinegar, sugar and salt to rapid boil. Blanch the dried vegetables, one type at a time.  3 to 4 seconds for cabbage and about 10 seconds for the rest of vegetables.  Drain them in a colander.

Prepare the spice paste and acar:

1.  Blend all the spice paste ingredients in a food processor. 

2.  Heat oil in a wok,  stir fry the spice paste until fragrant and the oil begins to separate.

3.  Season with sugar and salt.

4.  Off the fire and add stir in the vinegar.

5.  Add in all vegetables and stir until thoroughly mixed.  

6.  Stir in the roasted peanuts and sesame seeds and mixed well.

7.  After cooling, transfer the acar to air tight container and keep in the refrigerator up to two weeks.  

8.  You may serve immediately.  But, the best is overnight to allow the flavours to develop.