Homemade Peanut Butter

Some articles claim that store bought peanut butter contain trans-fat.  I am not sure how true that is. I also found this article from National Peanut Board that you may find interesting.

Whatever is it, homemade peanut is still the safest.  

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RECIPE

INGREDIENTS:

500g raw peanuts

1tsp salt

2 tbsp brown sugar (optional)

3 – 4 tbsp peanut oil/coconut oil (optional, added to make the peanut butter more smooth and runny)

Utensil:  A very powerful blender

METHOD:

1.  Roast unshelled peanut in Philips Airfryer at 130C for 10 to 15 minutes OR spread unshelled peanuts in baking tray, bake in the preheated oven at 170C for 15 to 20 minutes.  

2.  Remove peanut into a wide shallow dish or tray to cool completely.   Rub in between your thumb and fingers to remove the skin and blow off the skin.

3.  Pour all the ingredients into the blender container and cover the lid.

4.  Turn the blender on and slowly increase to high speed.  Push down the ingredients by using the tamper provided.  Blend until it turns to peanut butter.  It takes approximately 1 minute for Vitamix machine.

5.  Transfer to an airtight container and keep store in the fridge.

Sesame Crackers

Crispy and healthy crackers suitable for a gluten free diet as it is made from rice and tapioca flour.  Base recipe is adapted from Just as Delish with some modifications.

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.

RECIPE

Yields:  44 cookies

INGREDIENTS:

30g rice flour 

30g tapioca flour

¾ tsp baking powder

¼ tsp salt

30g brown sugar or 2 to 3 tbsp honey

2 egg whites (large size)

22g butter, melted  + 22g coconut oil

120g white sesame, toasted

60g black sesame, toasted

METHOD:

1.  Preheat oven to 170C (150C for fan mode).

2.  Line 2 baking trays with parchment papers.

3.  Sift all dried ingredients (flours, baking powder and salt) in a bowl.  Stir in both white and black sesames.  Set aside.

4.  Whisk egg white and sugar till dissolves with hand whisk.  Stir in melted butter, coconut oil and mix well.

5.  Fold in the flour mixture to the wet ingredients and mix well.

6.  Scoop the batter out on the lined baking tray with spoon.  Approximately 1 teaspoon.  Use the back of the spoon to spread in a thin round shape (5 cm diameter).  Dip the back of spoon with oil for easy handling.  Place them about 1 inch apart to each other.

7.  Bake at preheat oven for 10 minutes.

8.  Remove from oven and let it cool completely before store in the airtight container.

Soy Milk Loaf

I have been working on a recipe for a soy milk loaf. Tweaking it with each attempt I have found a recipe to keep!  This is especially healthy as it is made with my homemade soy milk. The original base recipe was something I found in a Bread Baking book.  My hubby comments that the texture is very close to Gardenia Bread.  Yahooo! I am so pleased.

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.

RECIPE

Yields: 1 loaf

INGREDIENTS:

Tangzhong:

40g bread flour

200g soy milk

Please refer to the method of making Tangzhong here.

Main dough:

500g bread flour

1 ½ tsp instant yeast

30g brown sugar

1 tsp salt

3 tbsp milk powder

50g coconut oil  (you may use butter too or 50% butter and 50% coconut oil)

170g soy milk (I used homemade soy milk)

Utensil:  12x25x11cm pullman loaf pan, lined with parchment paper or non-stick baking sheet.

METHOD:

1.  Put all ingredients and Tangzhong ((first add salt, flour, sugar, yeast, milk powder, coconut oil/butter, Tangzhong and lastly 170g soy 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 too dry, add 1 tablespoon of soy milk 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 60 minutes 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 dough to release the air. 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.

4.  Place in the prepared pullman loaf pan.  Cover the lid and let it rise for another 60 minutes.

5.  15 minutes before baking, preheat the oven to 200C (180C for fan mode).

6.  Bake in a preheated about 45 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.

Note:

I used homemade soy milk which I didn’t filter.  The bread turned out a bit dense.  I think you will get more light texture if you use the ready-made soy milk.

Homemade Granola

I am always looking for something healthy to have for breakfast other than homemade bread or cookies. This is something I discovered recently while on vacation.  It may not be new to most but for me it was a discovery I just loved.  The best part is that I can snack on something healthy instead of junk food.

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.

RECIPE

INGREDIENTS:

400g old fashioned rolled oats

50g almond flakes

80g sunflower seeds

40g pumpkin seeds

1 – 3 tbsp brown sugar (I used 1 tbsp)

¼ tsp salt

½ tsp ground cinnamon

50g raisins

50g cranberry

1 egg white (Large)

3- 4 tbsp honey

2 tbsp coconut oil

METHOD:

1.  Preheat oven to 150C (130C fan mode).  Line the baking tray with parchment paper.

2.  In a big mixing bowl, combine all the dried ingredients (except raisins and cranberry) and mix well.

3.  In a small bowl, whisk egg white, honey and coconut oil together with a small hand whisk or fork.

4.  Add the wet ingredients mixture to the dried ingredients.  Stir until all well combined.

5.  Spread the mixture onto the prepared baking tray.  Bake at the preheated oven for 45 minutes.  Stir the mixture every 10 to 15 minutes to make sure all are even baked.

6.  Remove from the oven, stir in cranberry and raisins.  Leave the granola to cool completely on the tray.

7.  Store in airtight container. It is best to eat with milk, soy milk or yogurt.

Cheese Bread Rolls

I had some left over of cheddar cheese that was beginning to go hard in the fridge, rather than letting them go to waste I used it to make these delicious 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.

RECIPE

Yields:  16 small rolls

INGREDIENTS:

Tangzhong:

25g bread flour

125g water

Please refer to the method of making Tangzhong here.

Main dough:

350g bread flour

1 ½ tsp instant yeast

50g brown sugar

35g milk powder

1 tsp salt

1 egg, whisked

35g butter

80g water

150g grated cheddar cheese or parmesan cheese

Egg wash: 1 tablespoon of above whisked egg + 1 tsp water

Utensil:  8 inch square baking pan

METHOD:

1.  Put all ingredients (except cheese) and Tangzhong dough 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.

2.  Form the dough into a round ball and let it rise in a warm place for 60 minutes 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 dough to release the air.  Transfer the dough to a clean floured surface then divide into 16 equal portions.

4.  Roll out each dough with a rolling pin into long rectangle shape. Sprinkle grated cheddar cheese on it and roll up like swiss roll.   Place all dough in the square baking pan lining with non-stick baking sheet.  Let it rise for another 50 -60 minutes or until double in size.

5.  15 minutes before baking, preheat the oven to 180°C.

6.  Brush with egg wash and sprinkle with some grated cheddar cheese.  Bake for 15 to 20 minutes, or until golden brown.

7.  Remove from the oven and transfer onto a wire rack. Let cool completely.

 

 

 

 

Claypot Crab Rice

It is rather rare to find someone selling the mud crabs now a day.  My mother in-law found an old auntie selling mud crabs one of the morning at the market in Kuala Lumpur.  She quickly grabbed them. They came home still alive and we on this is what I cooked for dinner that day. I used cast iron instead.  The crabs were simply delicious and they were such treat to have.

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.

RECIPE

Yields:  4 – 5 servings

INGREDIENTS:

2 mud crabs (big), cut and clean

1 cups rice, washed and drained

1 ¾ cups to 2 cups water

3 cloves garlic, chopped

4 shollots, sliced

1 inch ginger, julienned

3 tbsp cooking oil

Seasoning:

1 tbsp dark soy sauce

2 tbsp light soy sauce

2 tbsp rice wine (Shaoxing cooking wine)

1 tsp salt

1 tsp brown sugar

1 tsp sesame oil

Dash of black pepper

Garnising:

1 bunch of coriander, chopped

1 bunch of spring onion, chopped

METHOD:

1.  Heat oil in the claypot or cast iron over medium heat.  Add in shallots and fry till golden brown. Dish out the fried shallot and keep aside.

2.  With the remaining oil, saute garlic and ginger till fragrant.

3.  Add in washed rice and water.  Cook the rice for 5 to 6 minutes with rid on.

4.  Open the rid, stir the rice, then add in the seasoning and stir again.  Place the crab on top of the rice.  Cover the rid and cook at low heat for another 10 to 15 minutes until crab and rice are cooked. In between, give the rice a stir.

5.  Garnish with fried shallots, spring onion and coriander before serving.

Korean Style Buttercream Flowers Cake - 24

Fresh summer colours for the season!

It is 2 layers of 6 inch Banana Pandan Chiffon Cake with Swiss Meringue Buttercream Icing.  The buttercream flowers are made using an Italian Meringue Buttercream you can find here.