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Kucai Bao (Chive Steamed Buns) Recipe

1. In a wok, heat up the oil, add the slices shallot and garlic, fry until fragrant.   
2. Add in dried shrimp, fry until slightly crispy and add in prawn.
3. Then add in mushroom, add some water and stir fry for a minutes. Sesame to taste with salt and soy sauce. Follow by kucai and stir fry until the vegetable are soft. Transfer to a bowl.  Set aside to cool.

1. In a bowl of electric stand mixer, add in all the ingredients. 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 15 - 20 minutes.
3. 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 17 equal portion, approximately 46g per portion.  
4. Shape each dough into a ball.  Flatten the ball with your palm or small rolling pin into a circle.  The edges should be thinner than the centre.  Place about 1 1/2 to 2 tablespoon of filling in the centre.  Gather up the edges to seal and shape into round ball.  Place the bun on the prepared parchment paper.
5. Spread the buns on the bamboo steamer about 1 inch apart as the dough will rise. Let the buns rise for another 15 to 20 minutes in semi warm area.
6. Prepare the steamer, wrap the steamer cover with a clean cloth.  This will prevent steamer water dropping on the bun, to get a smooth skin.  Steam for 8 - 10 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 buns will not shrink after cooling down.

My sister in-law reminded me that it has been a while since I've made this Nasi Ulam.  We happen to have most of the herbs in our garden so I made this for our dinner.  It looks simple but there is quite a lot to prepare.  This recipe is adapted from Nyonya Flavours Cookbook with some modifications.

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1. Let the cooked rice to cool in a big mixing bowl.
2. Add all ingredients in the rice and stir until all well mixed.  Adjust taste accordingly.

Pandan Cotton Cake Recipe

Pumpkin Swirl Open Crumb Sourdough Bread Recipe 

1. Autolyse - In a separate mixing bowl, mix all the pumpkin dough and plain dough ingredients (except levain) individually, stir until there is no more dry flour with a spatula.  Cover and leave for 1 to 3 hours.
2. Levain - Wet your hand, add 40g levain into the pumpkin and hand mixing until incorporated, about 3 - 4 minutes.  Repeat the same to plain dough. Cover and rest for 30 minutes.
3. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer pumpkindough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Repeat the same to plain dough. Cover and rest for 30 minutes.
4. Lamination -  Lightly mist the counter top with water and wet your hand.  Pour the plain dough onto the counter top. Pull from centre out to form a rectangle shape.  Repeat the same to pumpkin dough. Carefully lift up the pumpkin dough and place on top of the plain dough. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
5. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
6. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
7. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
8. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
9. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
10. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
11. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
12. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
13. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

I have been wanting to bake this Butter Cheesecake for long time.  I had some leftover cream cheese from the New York Cheesecake I last baked and I thought I would give it a try. I am very happy with the delicious result. This recipe is adapted from here.

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Butter Cheesecake Recipe

1. Allow butter and cream cheese to come to room temperature before use.  Approximately 30 to 45 minutes for buter.  Cream cheese may take more than 1 hour.
2. Preheat oven to 160C.  Line the bottom of a baking pan with non-stick baking paper.
3. Sift flour and baking powder.  Add in salt and keep aside.
4. Cream butter and sugar with electric mixer till light and fluffy at medium speed for 10 minutes,  then add in cream cheese and mix until well combined. Scrap down the sides of the bowl occasionally.
5. Add egg one at a time and beat until well combined. Gradually add in the flour mixture bit by bit at low speed.  Lastly, mix with spatula until well combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake at the preheated oven at 160C for 50 minutes or until an inserted skewer comes out clean.
8. Remove cake from oven and let it cool for 10 minutes before removing from the cake pan.  Let cake cool completely on wire rack.

1. One night before baking, mix all ingredients in a jar and cover.
2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 165g.

1. Put all ingredients (including the 165g sourdough starter (levain), 120g steamed rice and yudane dough) into the bowl of stand mixer. Using the dough hook, knead for 10 - 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and achieve window pane stage.  I usually don't test the window pane stage as 10 - 15 minutes by machine knead should be enough.
2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  The dough will rise slightly, but not double in size.

1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
4. Brush top of the dough with water and dip into a bowl of rolled oats.
5. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size (This one took approximately 5 - 6 hours).