Sausage Rolls

Do your children like sausages? Mine does with a capital L. They l o v e sausages in their bread, in their pasta, in their eggs.

So anyway, this one (schooling) morning I woke up at 4am and couldn't go back to sleep. Tossing and turning in bed with my eyes big wide open, I was feeling rather miserable. Felt as though a headache is coming on if I remain horizontal. So I decided to get up and start my day.

Remembered I had a pack of sausages in my fridge and I set immediately to work. Mix and knead and shape and roll and bake. An hour of labour yielded these beautifully baked rolls.

Just in time, my dutiful alarm clock rang. Time to wake Man and Son1 up 'to watch the dawn with me'... LOL... I wish!

Time they begin their day!

Now, I can't wait to see them off so that I can go back to bed. *Yawn

Here's what you'd need:

* 1 1/2c warm water (warm enough for you to retrack your hand; mix 1c boiling water with 1/2 room temperature water)
* 2tbsp sugar
* 1tbsp yeast (I used 1 sachet of Active Dry Yeast)
* 1/2tsp salt
* 4 - 4 1/2c plain flour

This is what I did:

1. Pour the warm water into stand mixer bowl and preheat oven to 75degC (gas mark 1/2)

2. Into the same mixer bowl, add sugar and yeast.

3. With a dough hook, mix on low for about 30secs to combine ingredients. Let it rest for about 5mins or until it gets all bubbly.

4. Add in salt and 2c flour.

5. Turn on mixer on low and let the flour mix in. Slowly cup by cup, add in the rest of the flour. You have enough when the dough starts to pull away from the side of the bowl.

6. Turn the mixer on medium (KA speed 5) and mix for about 5-8mins. (Hold onto your dear mixer; it does its cha-cha!)

7. With the dough in the mixer bowl, cover it with a clingwrap to let the dough rest for about 5mins. The cling wrap helps to trap the heat in.

8. In the meantime, prepare your work top. Lightly dust the worktop with some flour.

9. Transfer the dough onto the worktop. And roughly divide the dough into smaller portions. I managed to get about 10 portions.

10. Roll each dough into a rough oval or rectangle.

11. Place a sausage into the middle of the oval (longitudinally).

12. Using a scraping knife or pizza cutter or any knife will do (no need to rush out to bakery shop to buy!) cut 6-7 wide strips along both long sides of the oval (to each side of the sausage).

13. Overlap the dough strips into the center of the sausage (liken wrapping the sausage dearly).

14. Beat an egg and brush it over the dough.

15. Repeat with the rest.

16. Let the shaped dough rest in the warm oven for about 20minutes (yes, at that 75degC).

17. Without taking the dough out of the oven, turn up the heat to 180degC and bake for 15-20mins till the bread are golden brown on top.

18. Remove from oven and brush some butter on the hot bread to give it that glossy look.

19. Let it cool and enjoy!

Cold Tofu (Hiyayakko)

Chanced upon this at a friend's place. An avid Japanese cook, she never fail to impress me with her creativity and energy. In this day and age where mothers are often busy and distracted, you hardly meet many young mothers who are dedicated to the children and kitchen all at the same time. Janet is one such gem.

Inspired by her, I went in search for the necessary ingredients to make this quick sure-won't-go-wrong dish.

Went to j-Mart at Star and bought a pack of bonito flakes. I even went as far as to call Unicurd to check out their tofu range and to make sure they are safe to be consumed raw and cold. Of course, the organic tofu would be better for anything raw I reckon. And it'd be doubly-best if I can get my hands on their Yakko Tofu. Unfortunately, they are not readily available at all supermarkets. So I settled on Extra Smooth Silken Tofu.

I like it. Boys love it. Man is cool about it (eyeballs roll skyward). Boys been asking for it and wanted more -- after they have reconciled the savory taste with a cold tofu. Took them two mouthfuls to 'register' the chill because they were half expecting a warm dish, liken a 'tau hwei'.

Here's what you'd need:

* 1 block of Silken Tofu (I used Unicurd Extra Smooth Silken Tofu)
* Spring onions (diced to small bits)
* Grated ginger (small amount; optional)
* Bonito flakes
* Soy Sauce (use a good one, Kikkomann Soy Sauce is recommended)

This is what I did:

1. Remove Tofu from the box*. Rinse and cut to size (one piece per person per bowl)

2. Place cut tofu on a serving bowl. Drizzle some soy sauce over it.

3. Place grated ginger on it, and sprinkle diced spring onions over.

4. Top with bonito flakes.

5. Serve with a sweet Japanese doll smile.


Psst psst... * ok how to do you remove tofu from box in one perfect block?!
i. Slice away the top plastic cover
ii. Run the box under running tap water, at the same time, open up the 4 sides and let water run into box.
iii. Off tap. Turn the box upside down onto your palm and lift box away from tofu. Perfect.

Muah Chee

Brings back so much childhood memories.

I thought muah chee is a real toughie thing to make. Only now then I realise, it's a piece of cake really. Thus I shan't yak too much here. Let's get down to making it.

Here's what you'd need:

200gm Glutinous rice flour
250gm water
2 tsp granulated sugar
Shallot oil / cooking oil

Ground peanuts
Sugar
(ratio of peanuts : sugar is 2:1)

This is what I did:

1. Mix flour and sugar together with water. Stir and mix till there is no lumps.

2. Steam for 15-20mins till cooked. Test the centre with toothpick to be sure it's cooked through. Remove from steamer and brush some shallot oil / cooking oil on it. Let it cool completely.

3. In the meantime, prepare the peanut powder. Mix peanut powder with sugar. Taste and adjust sugar accordingly to taste.

4. When ready to serve, scoop small piece of muah chee with a fork and cut them in the peanut powder mixture. Serve.

Psst psst... To store, keep the leftover (uncut) muah chee tightly in a container (or wrap a clingwrap tightly over the steam pan) in the fridge. Bring to room temperature before cutting and tossing in peanut powder mixture. I find it doesn't keep well beyond two days, one day is the max it should go.

Dinner Rolls

It just occurred to me that this is my first post of the year. Oh my oh my!...

I wasn't loafing around for sure. This year has been a hectic one I must say. My helper left in Feb, and since then I have been managing the chores mostly on my own. It sure was a h*ll of a ride. No wonder I lost my password, and my mind along with it; no wonder I haven't had much chance (or time) to try out new recipes / dish, lest to talk about blogging them here.

Now that I have recovered my lost memories, (it feels like I have emerged from some black hole really), I better put this down as fast as I can.

Dinner rolls!... Love them? I do. I loved the warm small tear-apart buns. Soft and fluffy. Warm and nice. Love it in the mornings, in the afternoons, I love it in the evenings, under the moon*... on its own, with butter, or with stew. They are really your best best friends once you master them. Cross my heart.

This recipe is a sure keeper. It cuts away the proofing and 2nd proofing and trust me, all's done in less than an hour.

All I had to do was the dump the shaped dough into a preheated oven for 15-20mins.

Really, you should give this a shot.




Here's what you'd need:

* 3/4c milk
* 60gm butter
* 3/4c warm water (warm enough for you to retract your fingers from the heat)
* 4 tbsp sugar
* 1 tsp salt
* 1 sachet yeast (I used active dry yeast)
* 4 - 4 1/2c plain flour

This is what I did:

1. If you have a microwave, heat up the milk and butter together. Or boil the mixture over low fire to melt the butter in the milk till it is bubbling slightly. Turn off the fire and remove saucepan from the heat.

2. At the same time, preheat your oven to 75degC (ie. gas mark 1/2)

3. Into your mixer bowl with the dough hook, add in the toasted milk/butter mixture, warm water, sugar, salt and 2c flour. Mix on low for a minute.

3. Add in the sachet of yeast and mix it further for a minute.

4. Add in flour a cup at a time, mixing the dough as you go. Once the dough starts to pull away from the bowl and is no longer tackily sticky, you have added enough flour. (I used about 4 1/2c flour).

5. Knead on medium (KA speed 5) for another 5-8 mins (h o l d onto your precious KA; it can walk!)

6. Use a cloth or cling wrap to cover the bowl for a minute. This is to trap the heat and at the same time, allowing the dough to rest.

7. Take dough out on to your lightly floured worktop and cut the dough into portions. I manage to cut 20 portions of 50gm each, or 30 portions of 30gm (ya, I know it doesn't add up. Plus and minus a bit here and there. Uniformity is not a rule here.)

8. Shape them into round balls and place them on the roasting pan about an inch apart; barely touching each other.

9. Place pan into the oven at 75degC for 15mins, till the dough has risen and doubled in size.

10. Without removing the pan from the oven, turn the heat up to 180degC for 20mins. This 20mins include the time it takes for the oven's temperature to rise.

my little baker @ work

11. When the buns are nicely browned, remove pan from oven and brush butter onto the bread buns to given them that healthy, glowy, glossy finish (see see see the gloss!!!)

12. Let it cool and serve. Curtsy!

Psst psst... I tried substituting 1/2c plain flour with cake flour. And the result was a batch of ever fluffier buns. Lovely.

My newly found blog: Jamie

Unbelievable!

Can you believe it?!!

The reason why I was silent for so long was because I FORGOT MY PASSWORD!! And USERID!!!

Appalling