Basic enriched soft white bread (hand knead method)

Basic enriched soft white bread -Enriched with olive oil and soy protein and flavoured with herbs.
 This simple enriched white bread is one of my favourite  if I were to bake a white bread version.Adding milk and egg to the dough gives a softer crust and a rich texture. While adding 20g of high quality soy protein boost the nutrients value in this humble bread not to mention balancing the otherwise full load of carbohydrate  in every bite.I use a strong,unbleached white flour for the best flavour.


Dry ingredients
500g bread flour ( high protein flour)
2 scoops (20g) soy protein powder
80g castor sugar
1tsp salt
1 teaspoon bread improver
1 teaspoon bread softner
1 pack dry yeast ( i use mauripan 11g instant dry yeast)

Liquid ingredients  ( *you may use 250 warm water + 30g milk powder)
*250 warm milk
1 egg ( lightly beaten)
 Gently whisk all liquid ingredients,put aside for awhile.

Fat----( I prefer to use 80g olive spread-melted, or 80g olive oil)
40 g butter
40g shortening

Method
1.Mix well all dry ingredient in a big bowl.Make a hole in the middle.
2.Pour the liquid mixture in the middle(hole) of dry ingredients. Work from the middle/inside in circular motion and draw the flour mixture into a dough.Take out the dough and work on a lightly floured surface until smooth.
3.Add in fat.Continue kneading until smooth and not sticky to your hand and elastic.
4.Return the dough a clean bowl cover with cling film or damp tea towel.( Going green- I would put in a big tupperware container and put the lid on ---  trying to reduce cling film, save the earth)
5.Leave to rise in warm place for 40 minutes.The dough should double the size.
6.Again, work on a lightly floured surface,knock the air out of the dough and knead again briefly.
7.Divide dough into small ball.Leave for 10 minutes.
8.Add filling,herb of your choice.Shape accordingly. Leave to prove until double the size.
9. Bake in a preheated oven until golden .( mine is at 180c  for 12minutes)

Filling (of your choice )

Sweet filling
1.cube butter with 1/4 sugar + cinnamon powder
2. Kaya - Malaysian favourite spread
3.Kacang merah paste


Herbs
My choice is oregano,olive,sun dried tomatoes  and chicken.

Topping
1.Brush with melted butter.
2. Or pipe in circle of combination sweeten coco+butter paste *
 120 g butter+80g castor sugar+80g flour+ 2eggs + 1 tbsp coco powder

Bonn apetite

Basic soft bread (using bread maker/ bread machine Noxxa)

Basic soft Bread
 Here is a simple and easy way to make your home made bread. My 9 years old daughter had fun in my kitchen yesterday . With very little help, she managed to bake her first batch of yummy dinner rolls in a cup using a bread maker.Check it out. You may want to try too. But if you wish to knead with your hand..i'll up date another entry. We used front loading bread maker (BM). The steps and program will depend on your BM brand.

Method
1. Remove bread pan from bread maker,attach the kneading blade.All ingredients at room tempt except warm water.Then prepare the liquid  and dry ingredients into the bread pan..see steps below.
2. First, pour in liquid mixture into the bread pan, followed by dry ingredients in order.
3.Ligtly tap the pan on counter 3x to settle all ingredients.
4.Slide in the bread pan,close the door/lid.
5.Press # 10 dough program (mine took 1:30 hr on panel)
6. So at half 2nd kneading  time  (which appear 1:15 hr on panel) open the door, take out bread pan, checking the dough ball,using plastic or wooden spoon gently push down any dough or flour that may be on the side.took a few second.then put the pan back into the bread maker.
7. Second kneading will resume.and leave it until the process finish,  wait until the beeping sound stop.
8. Use a mitten and handle to take out the pan. take out the dough and shape to your liking * Now at this stage you can add in herbs or filling than enclose and shape into balls or any shape you fancy of. She just scoop and fill into a cupcake case half full.
8.Leave the dough to double the size.
9. In preheated oven bake at 180c for 15 minutes ( check your oven)

Bonn apetite

Very sorry, I have problem to post pictures that I managed to post on my face book. I'l definitely  post a few photos here.


Dough

A. Liquid ingredients
50gm margerine/butter/olive spread (melted) or any good quality oil
1 egg  @ room temp for warm climate..if your in winter now warm your eggs near heater for short while
210 ml  warm water

 Put all in a bowl, gently whisk until just mix. then pour this liquid mixture into the bread pan. then followed by dry ingredient into the bread pan.

B.Dry ingredients --add in dry ingredients into the bread pan following the order fr up to the bottom of list.

80gm castor sugar
1 teaspoon salt
400g bread flour ( high protein flour)
1 teaspoon bread improver
1 teaspoon bread softner
30g milk powder  -i use baby milk powder
1 pack (11gm dry yeast) i use mauripan

add in dry ingredients into the pan following ( from top ingdrnt to the bottom in the list),then tap the bread pan a few  a few time on the counter to promote better mix of ingdnts.

Slide in the bread pan, press/select  "dough" according to your bread maker

when dough is done, carefully take out the bread pan, and add i your favourite filling/topping

Just add in your filling/topping

this is so much fun

Our happy baker :D

C.Garnish/ flavour/ filling of  your choice.
 We used aregano,herbs , slices of frankfuter,cheddar cheese and sunflower seeds.

Well if like the easiest version..just put every thing in the bread pan and press bread (according to your BM lah)..your kitchen will smell with freshly baked bread in 3 hours. :D

Kari Kepala Ikan

Kari Kepala Ikan Merah (  fish head curry -red snapper)

Sorry mates if most of my entries in July would kind of flash back ,going through memory lane again and again.July is winter time in Sydney and what would be better dish to keep my soul warm other than soup and curry!! How I wish to  hate wet and gloomy winter,alas.. I can't beat the pleasure of time well spent leisurely all day long crafting, reading great books or doing nothing at all with a very fantastic view from my bedroom looking down the hill..ocean view ..very seductive..very addictive!! But  without my coffee pot!!!Arggh!! I was in last trimester!! I love curry kepala ikan..You  know that time,   I only pay for the fillet,and got the head  free from Randwick fishmongers,they thought it was for my cats ( I don't have any)!! hahah..I like curry without coconut milk.We like to eat this curry with papadum and acar mentah nenas + timun, sometime sambal belacan too whenever food fancy gone over board :D Here is the kari kepala ikan you may want to try:

Kari Kepala Ikan Merah ( fish head curry- red snapper)
1 kepala ikan ( fish head Red Snapper)--600g
8 okra ( kacang bendi)
2 eggplant ( terung)
2 tomatoes
2 red chillies and green chillies
11/2 packs fish curry powder (Babas) or ( 3 tblsp)-- mix with water to make paste
 1 tsp jintan putih-grind to powder--optional
1 teaspoon halba campur - (optional)
10 pc curry leaves
5 onion,2 garlic (blend)
2 onion,1 garlic slice thinly
1/2 tbsp asam jawa paste (adabi)--adjust to your taste, i like my curry a bit sour
1  small tub plain yogourt ( or you may subtitute with 1 cup coconut cream-santan pekat)
3 cups water for the soup/ kuah
1/4 cup oil for frying the ingredients (tumis)

Method
1.Heat the oil and saute the sliced onion,garlic,halba campur,curry leaves over low flame until fragrant.Add in onion and garlic paste,fry until fragrant too.
2.Then add in curry paste,jintan putih, keep on stirring until the oil seperated (naik minyak).
3.Add in asam jawa paste with water, bring to boil.
4.Finally add in all the vegetables and fish head. Cover the lid. Cook until the fish turn opaque/ cooked.

clean the fish and soaked in tamarind juice for a while to remove the smell

saute onions and pounded/blended ingredients until fragrant

add in curry paste and jintan putih

finally add in air asam jawa (tamarind juice) ,brig to boil then add in  vege and fish, cook till opaque.

This head fish curry can be served with plain rice,papadum, acar mentah timun and nanas (cucumber and pineapple salad) and some sambal belacan

jom makan

We are going to have this menu tonight too..because " I don't feel like chicken tonight" :D

Bonn apetit

from my kitchen: Tepong boko ubi kayu - Kuih kelantan (Cassava /Tap...

Tepong boko ubi kayu - Kuih kelantan (Cassava /Tapioca kuih with coconut cream topping)

Tepong Boko Ubi Kayu -Talam ubi kayu ( Cassava/Tapioca pudding with coconut sauce topping)
It is cloudy out side and nak hujan.  Whenever  I crave for everything ubi kayu. Teringat musim( Boh di Kelate and) winter di Sydney when I were counting days waiting anxiously to The Tenth of July twelve years ago. During the final trimester of my first pregnancy my taste bud got out of control.Me wanting everything from Kelantan food.I even indulged in frozen durians which made a huge hole in his pockets, Aust 40 sebijik kecik je!!Durian on its own, durian dalam budu with plain rice ,solok lada (Arrgh!! Crave for solok lada pulak!! sapa suruh flash back!!) and ubi kayu rebus cicah sambal daging never taste so good that time :D..I ate like no other food,like no tomorrow :D Lucky our baby girl is safe and not toxicated with over dose Durians and cassavas :D.I guess all the food toxin  went to mommy..God knows I blooted to the max!Bruurp!! Here is one of my favourite kuih from ubi kayu whenever there was some balance from the ubi kayu rebus or 'tonyoh ubi kayu ( I'll share solok lada and tonyoh ubi next time :D )

Tepong boko ubi kayu berkepala santan.Jemput makan :D

Puding/ base-Kuih
Ingredients
1 large Ubi kayu Cassava(Tapioca) yeild 3 cups pulps.
1 cup sugar
 IDEALLY -- 12 pieces pandanus leaves ( process with 2 cups water in a food processor to get 2 cup pandan green extract) but since I run out daun pandan,I just used yellow food colouring
1/4 tsp salt

Coconut cream topping (Kepala santan)
Ingredients
Thick coconut cream from 1  coconut -fresh or
200ml thick coconut cream /milk KARA
300ml water
2-3 tbsp rice flour
1/4 or 1/2 salt tsp to your taste


What to do


A.How to make the topping ( Kepala santan)
1.Mix rice flour with some water,stir until no lump,run through fine sieve,mix with the rest of ingredients for topping, cook on slow flame,stir until thicken.

B.Prepare a steamer, and boil water.


C.Preparing the puding/base/tepong boko

2 ways you can get the cassava/tapioca pulp:
1-Easiest-Remove the skin,clean,cut it into half lengthways,remove the vains,cut into smaller pieces, process in a food processor/blender (with a little bit of water) to a smooth pulp.
2-Or remove the skin, clean BUT DO NOT CHOP,easier to hold,grate it finely.
3.No need to squeeze the water from the pulp like you have to do for Bingka Ubi.as this kuih/puding is meant to be jiggly/lembik.
4. Mix ubi parut/blend/smooth pulp in a mixing bowl together with all puding ingredients(pandanus extract and salt) mix well.
5.Grease a tray/loyang/boko-(Have I told you she got her name from the tray?-kelantanese call this tray boko:D).Pour the mixture and steam until done around 30 minutes.
6.Scoop to serve and top it with coconut cream sauce.

After a few trials I prefer to cook this kuih in a casserole dish,lid on, in a microwave on 10minutes high on steam mode.It tastes as delicious as steam on  the stove.Just faster and less cleaning.What a bliss:D

Bonn appetit

from my kitchen: Pulut Lepa inti sambal daging kelantan (Pulut Pang...

from my kitchen: Pulut Lepa inti sambal daging kelantan (Pulut Pang...: "Pulut Lepa Inti sambal daging ( Pulut panggang with serunding/ beef floss filling) Whenever fancy of making pulut lepa, let's do not dish..."

Pulut Lepa inti sambal daging kelantan (Pulut Panggang with beef serunding floss)

Pulut Lepa  Inti sambal daging ( Pulut panggang with serunding/ beef floss filling)
https://www.facebook.com/photo.php?fbid=735695153113676&set=a.735695149780343.1073741884.100000195931898&type=3&theater

Whenever fancy of making pulut lepa/ pulut panggang/pulut bakar , let's do not dishearten by long list of ingredients and steps to prepare

the fillings serunding daging (beef floss) . If you like short cut but no compromise with the delicious outcome,why not use your serunding or sambal daging.The only down side is?You can't keep it all to yourself.However reluctant to share,my kids love it too!!! And  I am addicted to make this easy version of pulut lepa and never feel guilty of asking my family to keep on sending sambal daging from Kelantan to replenish my stock.(Pisst: the biggest culprit is still sandwiching sambal daging in between my bread  for breakfast or even "ratah saja" wooots!)

Steamed pulut ( after being soaked 1 hr,drained,then steamed for 20 miutes)

steamed pulut,serunding  (beef floss and banan leaf for making pulut lepa

 pulut lepa  di panggang on slow flame (I used a pot lid /tudung periuk)

Speedy Pulut Lepa

What do you need
1 small bowl of Sambal daging ( beef serunding floss)
300g glutinous rice ( beras pulut)-soaking in water for at least 1 hr.Soaking allow the grains to absorb moisture,making them easier to be cooked.
50ml thick coconut milk
1 tsp salt
2 pandanus leaves( daun pandan)
Banana leaves

What to do


A.Filling
    Sambal daging (serunding/beef floss)- ready to use

B. Banana wrapper
    Rinse the leaves,scalding over low flame till soft. cut into size 12x15 cm ---16 pieces

C. Pulut lepa with sambal daging filling/ Glutinous rice with beef floss fiiling
1.Rinse glutinous rice.Soak in water at least 1hr.Drain well.Steam for 20 minutes.
2.Season coconut milk with salt.Mix well.Slowly pour coconut milk onto cooked glutinous rice.Stir to coat the rice.Add in pandanus leaves and steam again until for a few minutes.Set aside.Let it cool a bit.
3.Spread 1 tbsp of cooked glutinous rice over prepared banana leaf,followed by filling (sambal daging/beef floss),then press tight and roll up to form a cylinder.Use tooth pick to secure the both ends.(i stapled it)
4.Grease a flat-based pan( I use a  flat pot lid, tudung puyok cap boyo .. no brainer, perfecto  for a mad scientist in the kitchen..hhaha..).Place wrapped glutinous rice on  it.and grill over low flame till fragrant.Burnt here and there is fine. nope!.hehe:D

Just share  some with your troops however reluctantly :D