Wednesday, 22 June 2016

Lor Bak Pau





Making Baos is always a challenge and a good pau recipe that doesn't sticks to your teeth is hard to find. I am really happy with how my Lor Bak Baos turn out. Love ❤❤ my Baos. I  used mymindpatch.blogspot.sg , Goh Ngai Leng's 'Steam redbeans buns' recipe. But made Lor Bak Pau instead of redbeans.

Lor Bak Pau

Starter for the Pau dough

40 gms plain flour or Hong Kong flour
1/2 tsp yeast
35 - 45 ml water

Method:

Mix flour and yeast in a bowl. Slowly add in the water.
Stir to form a paste. Leave aside for 50 mins to proof.

The Pau dough

125gms plain flour or Hong Kong flour
25 gms icing sugar
1/2 tsp double action baking powder
1/8 tsp salt
10 gms corn oil
35 - 45 gms water

Method:

Mix flour, icing sugar , salt and double action baking powder using a hand whisk.
Add in the starter dough and oil.
Mix together, adding the water little by little and knead into a smooth dough.
Divide the dough into 8 portions or 16 portions to make mini paus.
Wrapped with the Lor Bak or made into crescent shape paus.
Roll dough into an oblong shape and brush with shortening.
Fold into a semi circle and place on a piece of square greaseproof paper.
Let the dough proof for 20 mins.
Steam the paus for 5 mins on medium heat and lower the fire and steam for another 2 mins.
Transfer paus to cooling to cool or serve hot.

Lor Bak or Braised Pork Belly

Ingredients:

500 gms pork belly, cut into three long sections
8 cloves of garlics
1 sprig spring onion (sectioned)
1|4 tsp five spice powder
2 tsp sugar
1|2 tsp salt
4 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 litres of water

Method:

Pour water into a heavy bottom pot and bring water to a boil.
Add in the sauces, garlics and spring onion.
Add in the pork belly and let it comes to a boil.
Lower the fire and continue to cook for half to 1 hour for the pork to softens over small fire.
Add in seasonings and adjust the taste to your liking.
Top up water if  necessary.







Tuesday, 21 June 2016

Mamak style Indian Mee Goreng



Mee goreng is a local favourite hawker centre dish. There's a Zhi Char version and Indian version of this dish. Both are fried with chilli but Indian version are fried with mince mutton. This is my own created recipe without mince mutton, I learn how to fry Mee goreng by watching the Mamak fry his mee goreng.

Indian Mee Goreng

Ingredients:

500 gms yellow noodles
50 gms bean sprouts
1 cooked potato, section
1 onion, cubed
2 eggs, beaten
1 tomato, section
1 tbsp sambal chilli
2 tbsp tomato ketchup
1 tbsp light soya sauce

Method:

Heat up 1 tbsp oil in a pan and scrambled the eggs.
Push aside and add in onion. Fry till soft.
Add in noodles and light soya sauce.
Fry to combined and add in bean sprouts.
Add in tomato ketchup and sambal chilli. Add in 2 tbsp water.
Mixed well and break the noodles into shorter strands.
Add in tomatoes, potatoes and sliced red chillies.
Fry till noodles are dry. Serve hot.

Monday, 20 June 2016

Chicken Pie



Yesterday I made some puff pastry from scratch using pastry margarine. I tried with butter but it became a mess so I'm sticking to pastry margarine. You can also use readymade Pampas brand puff pastry avialable at baking supplies store or supermarket. I was thinking of baking tuna puffs but change to Chicken pies at the last minute. I made a roux to bind the ingredients together instead of using canned soup. This is my favourite bake and love to see the layers rising up. Feeling very accomplished.

Chicken Pie

Ingredients for filling:

4 potatoes , steam and cubed
50 gms mixed vegetables
100 gms chicken, cubed
1 onion , cubed
1 tbsp butter
2 tbsp flour
200 ml chicken stock
1/2 tsp black pepper , 1/2 tsp salt

Method:

Heat up pan and add in butter. Add in onions and fry till soft.
Add in chicken cubes to fry till cooked.
Push aside and add in the 1 tbsp of flour.
Fry till brown and pour in the 200ml chicken stock.
Mix till flour is dissolved and mixture thickens.
Add in the potatoes and mixed vegetables.
Stir to combined. Add salt and black pepper to taste.
Mix well, if mixture is dry add in water or stock to desired thickness.
Dish up onto a plate to cool.

Please refer to the other Chicken pie posting for Puff Pastry recipe.









Sunday, 19 June 2016

Curry eggs



Recently I bought this Curry egg dish from one of the Indian restaurants near my home. Really like it but it's really spicy. I wanted to cook something similar to this. So i came up with this recipe that caters to me and my family tastebud.

Curry eggs

Ingredients:

5 hard boiled eggs
2 tbsp curry powder mix with 2 tbsp water
2 tbsp chilli paste
1 onion, 1 tomato, 2 green chillies ( blend together)
1 onion, slice
1 tomato, cubed
1 green chilli sliced
Handful of curry leaves
Salt to taste

Method:

Heat up 2 tbsps oil in a pan and fry onions, curry leaves and tomatoes, add in chilli paste and fry for a minute.
Pour in the curry powder and continue to fry till oil seeps thru.
Add in 150ml water, sliced green chilli and continue cooking until mixture thickens.
Add salt to taste and transfer hard boil eggs to mixture and mix well. Serve with hot rice.

Thursday, 16 June 2016

Assorted bread ( TangZhong Method)



Today I bake assorted buns using the Tangzhong method using my Bread Maker. I adapted this recipe from Christine's Recipes. Tangzhong is a water and flour paste which is added to make soft and fluffy bread. Flour is mix together with water and cook to a paste and leave to cool before adding to the other ingredients and knead into a dough.  As there's a few bottles of kaya lying around, I decided to make Kaya buns. Also with the leftover Haebeehiam I made some Haebeehiam buns. Really am happy to have found this method.

Tangzhong

25 gms plain flour
125 ml water

Method:

Mix the 2 ingredients together till flour dissolves.
Cook over small fire till mixture resembles glue and lines are form when you whisk the mixture.
Cover with cling wrap and leave to cool.

Assorted Buns

Ingredients:

250 gms plain flour
55 gms cake flour
20 gms milk powder or coffeemate
45 gms caster sugar
1/2 tsp salt
6 gms yeast
30 gms beaten eggs
90 gms Tangzhong
25 gms butter

Method:

Measure all the liquid ingredients into the breadmaker ( except butter)
Add in the dry ingredients, make a small well in the middle of the flour and add in the yeast.
Select the ' knead ' mode of the breadmaker and start the BM.
When ingredients come together add in butter.
Let the BM do it's job and repeat this mode 3 times.
Let the dough rest in the BM for 40 mins.
Flour the tabletop and transfer the dough out.
If the dough is sticky flour your hands deflate the dough and divide the dough into 10 equal portions.
Let the dough rest for 15 mins.
After 15 mins roll the dough into little balls, flatten and fill with 1 tsp kaya. Wrapped the other dough with Haebeehiam or any fillings of your choice.
Leave to proof for 40 mins and brush with eggwash.
Place buns on a greased tray in a preheated 150°oven.
Bake for 30 - 40 mins or until golden brown.
Enjoy your buns.

Fillings:
Haebeehiam ( can be found in my blog @ lucindafamilykitchen.blogspot.sg.
Kaya or Otah, store bought or home made