Thursday, April 20, 2017

Tomato Pork in Sweet Chilli Baked Bean Mui Fan 番茄肉丝焗豆烩饭



This is another one dish meal which the kids and adults given thumbs up! "This is so delicious!!" my kids exclaimed. I knew that they will like this tangy tomato gravy, therefore I've made the dish more saucy. The sweet chilli baked beans really goes well in this dish. Its not at all spicy, if you prefer more heat, you can add extra chopped fresh chilli during the cooking process. 


Ingredient
  • 200gm sliced pork tenderloin
  • 300gm ripen tomatoes, sliced
  • 1 can Baked Beans in Sweet Chilli Sauce
  • 3 cloves garlic, minced
  • 2 stalk spring onion, sectioned
  • 150ml water
  • 1 tsp chicken stock powder
  • 1 tsp sugar 
  • fried eggs to serve (optional)

Method
  1. Marinate sliced pork with 1 tsp sesame oil, 1 tsp light soy sauce, dash of pepper and 1/2 tsp cornflour, for at least 30mins.
  2. Heat 1 tbsp of oil in pan. Add marinated pork and fry over high heat till it turned white. Remove from pan and set aside.
  3. With remaining oil in pan, saute garlic till fragrant. Add in tomatoes and fry briefly. Add in water and seasoning. Cover the pan and cook over high heat till tomatoes are softened. 
  4. Add in baked beans, pork and spring onion. Simmer for another minute. Adjust taste if necessary. Remove from heat and serve over warm rice.


Tuesday, April 18, 2017

One Pan Breakfast : Eggs with Zucchini & Baked Bean + High Fibre


Thanks Ayam Brand for the range of baked beans! Look at the varieties of baked beans available! Besides eating it directly from the can, have you tried incorporating baked beans in your cooking? Today I've prepared a hearty one pan breakfast packed with fibre and protein. It's so easy to prepare and tasted awesome too. A great breakfast to start the first day of the week! 








Ingredient (4 servings)
  • 350gm zucchini, diced
  • 100gm carrot, diced
  • 50gm shimeiji mushroom
  • 2 cloves garlic, chopped
  • 1 tbsp tomato paste
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1/2 tsp Italian mixed herbs
  • 1 canned baked beans + high fibre (Ayam Brand)
  • 4 eggs
  • 2 slices toasted wholegrain bread to serve

Method
  1. Heat 1 tbsp olive oil in pan. Add in zucchini and carrot. Saute over medium heat for about 8 mins until vegetables are tender. Add in mushroom and chopped garlic. Mix well and fry for a minute.
  2. Add in tomato paste, salt, pepper, sugar and mixed herbs and stir well to combine.
  3. Pour in canned baked beans and bring to a simmer. 
  4. With a spoon, make a hollow in the beans mixture and crack in each egg. Sprinkle some salt & pepper over the eggs. Cover the pan and cook over medium low heat till the eggs are set to your preference.
  5. Remove pan from heat and serve immediately with toasted bread.


Monday, April 17, 2017

Ham & Cheese Scones





Ingredients (8 scones)
  • 315gm plain flour
  • 1 tsp Knorrs all in one seasoning
  • 1/4 tsp pepper
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 80gm brown sugar
  • 120gm unsalted butter, cubed and chilled
  • 1 large egg, lightly beaten
  • 120gm plain yogurt
  • 2 tbsp milk
  • 120gm shredded cheddar cheese
  • 120gm honey baked ham, diced
  • 50gm spring onion, finely chopped

Method
  1. Combine flour, seasoning, baking powder, baking soda and sugar in a large mixing bowl. Whisk well. Add in cubed cold butter and quickly work it into the flour mixture (using finger tips) until it resembles bread crumbs. See pic. below.

    2.  Add in cheese, ham and spring onion and mix well.


    3.  Whisk yogurt, milk and egg together. Add the egg mixture into butter mixture. Gently fold into dough with a spatula.


   4.  Transfer the dough onto a lightly floured work surface. Shape the dough into an 8" circle. Cut the dough into 8 wedges. Gently transfer the wedges onto a lined baking sheet. Add a little more ham, cheese and spring onion on top of each scone if desired.


     5.  Bake in preheated oven at 200 deg cel for 20-25 mins until golden brown. Cool down slightly and serve warm.

             


Tuesday, April 11, 2017

Baked Cheddar Crackers


Super addictive and cute looking homemade baked cheddar crackers. My kids could not wait to lay their hands on them while these cheese crackers are cooling on the rack! This is also really simple to churn out....no need mixer, just require a manual hand whisk and your bare hands. ^0^ But one thing to note is that while rolling out the dough, try to roll out thin if not you won't be able to achieve a crisp cracker. The texture remains crispy and flaky the next day if you get it right.

Ingredient
  • 165gm plain flour
  • 1 tsp Knorrs 'Hao Chi' seasoning
  • 1 tsp garlic powder
  • 90gm unsalted butter, diced & chilled
  • 200gm shredded cheddar (finely chop if using pre grated cheese)
  • 2 egg yolks
  • 2 tbsp water

Method
  1. Combine flour, Knorrs seasoning and garlic powder into a mixing. Whisk well to combine.
  2. Add in cold butter and rub into the flour mixture until resembles breadcrumbs.
  3. Add in cheddar and knead into the flour butter mixture.
  4. Add in yolks and water. Gently knead together to form a dough. Do not over handle the dough.
  5. Divide the dough into 2 portions and wrap between 2 plastic wrap. Roll out into a flat disc. Chill the 2 disc for 30 mins.
  6. Remove one portion of the dough from the fridge while preheating the oven. Roll out the disc to about 0.5mm thickness. Stamp dough with cookie cutter and place onto a lined baking sheet.
  7. Bake in preheated oven at 180 deg cel for 20-25 mins until golden brown. Cool on wire rack completely before storing in air-tight container.






Monday, April 10, 2017

Matcha Hot Cross Bun

Another twist to the traditional hot cross bun! This matcha flavoured hot cross bun is lightly spiced, no rum infused raisins or mixed peels so that the flavour won't be too overwhelming. You can taste the matcha as well as a hint of mixed spice! 


Encased with red bean paste....so fusion ^0^ Matcha and red bean paste always go hand in hand.

Ingredient (8 buns)
*knead and first proofing using Kenwood BM250
  • 150ml fresh milk
  • 1 egg, lightly beaten
  • pinch of salt
  • 60gm fine sugar
  • 280gm bread flour
  • 1 tbsp matcha powder
  • 1 tsp mixed spice
  • 25gm butter, softened
  • 7gm instant yeast
  • 200gm red bean paste
  • melted butter for glazing
flour paste : 30gm plain flour + 3 tbsp water

Method
  1. Place the first nine ingredients listed according to the above sequence, into the bread maker pan. Select 'dough' function and let the machine knead and complete the first proofing, for 1.5 hours.
  2. After first proofing in bread maker, turn the dough onto a lightly floured work surface. Gently knead the dough and divide into 8 equal portions. Flatten each dough and wrap with 25gm red bean paste. Seal the edge firmly and shape it round. Place into a lined baking pan.
  3. Allow to proof for another 45 mins, until double in bulk. Glaze the surface with some milk and pipe the flour paste over. 
  4. Bake in preheated oven at 180 deg cel for 180 deg cel for 25 mins. Remove pan from oven and brush melted butter over. Unmould and cool on wire rack. 
kneading and first proofing in bread maker 

Shaped and placed in baking pan for 2nd proofing

Freshly baked matcha hot cross bun with red bean paste filling

soft & fluffy!!


Wednesday, April 5, 2017

Chocolate & Spice Hot Cross Bun






Chocolate & Spice Hot Cross Bun
(knead & 1st proofing by Kenwood BM250)
Ingredient (12 buns)
  • 225ml liquid (1/2 orange juice + milk)
  • 1 egg, lightly beaten
  • 1/2 tsp salt
  • 50gm fine sugar
  • 450gm bread flour
  • 1 tsp cinnamon powder
  • 50gm unsalted butter
  • 2 tsp instant yeast
  • 120gm raisins
  • 100gm dark chocolate buttons
  • zest of 1 orange
glaze & paste
  • 1/2 orange juice + 2 tbsp fine sugar
  • 50gm plain flour + 5 tbsp orange juice

Method
  1. Place ingredients according to the above sequence into the bread maker pan. Select dough function and start the mixing process. 
  2. After 10 mins of kneading, add in raisins, chocolate buttons and orange zests. The machine will continue to knead and proceed to 1st proofing.

3.  Remove dough from the bread maker after 1st proofing. On a lightly floured work surface, knead the dough lightly. Divide dough into 12 equal portions and place into a lined baking pan. Proof for another 45 mins until double in bulk.


4. Combine flour and orange juice to form thick paste. Slowly add more juice if needed. Place the paste into a piping bag. Pipe cross over individual bun. Bake in preheated oven at 180 deg cel for 25 mins until golden brown.
5.  Combine orange juice and sugar. Remove buns from oven and brush the glaze over the buns immediately. Remove buns from pan and cool on wire rack before serving. 


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