Italian Focaccia Bread

Ingredient (for 6)

300g bread flour
4g yeast
2g fine sugar
5g salt
190 - 210g water
Olive oil - 1 tbsp
4g Spices (Oregano, Thyme & rosemary)

Garnish
Olive Oil
Coarse Salt

Method
1) Mix 150g of flour, yeast, salt, sugar and water in a mixing bowl.
2) Add in Olive oil into the mixture, mix well.
3) Add the rest of 150g flour and mixed spices into the mixture and mix well to form a dough.
4) Knead the dough for 15 min till it does not stick to the hand.
5) Set it to prove in the mixing bowl for 1hr
6) After 1st hr of proving, divide the dough into 6 portion.
7) Roll into 6 balls and set to prove for another 15 mins
8) After 15 mins, roll each dough flat onto the baking pan and prove for another 1hr.
9) After the final 1 hr proving, apply some olive oil on top of the dough.
10) Sprinkle/spray some water on top of the dough before sending it to bake for 14 - 15min in pre-heat over of 210 degree.

Note: This bread be kept for 2 weeks if stored in the freezer after baking. To eat, just taw and reheat in the oven.

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Sambal Kacang

Sambel Kacang (Peanut sauce)

Ingredient
225g raw peanut
4 shallots
2 cloves garli
1 tsp crumpled shrimp paste
1/4 salt
125ml vegetable oil
1/2 tsp chilli power
1/2 tsp brown sugar
1 tbsp dark soya sauce
1 tbsp tamarind water

Method
Shell the peanuts. Chop the shallots and garlic and pound in a mortar together with the shrimp paste, salt and 1 tablespoon of water, to produce a smooth paste.
2) Heat the oil in a wok and fry the peanuts for 4 mintues, stirring continueously. Remove with a slotted spoon and leave in a colander to cool, then grind, or pound, to a fine powder.
3) Discard all but 1 tbsp of oil from the wok, re-heat, and fry the spice-paste for 1 minutes. Then add the chillis powderm sugar, soya sauce and 450ml of water.
4) Bring to boil and stir in the ground peanuts.
6) Cook over a moderate heat, stirring occassionally, for 8 - 10 minutes unitl the sauce becomes thick, then add the tamarind water and stir to mix thoroughly.

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Pineapple Tarts

Pineapple Tarts

200g of pineapple fillings
200g of plain flour
140g of cold unsalted butter
2 tbspoon sugar

Methid
1) Sift the flour and sugar. Mix well.
2) Cut butter into small cubes and add to flour mixtures
3) Use fingertip to rub the butter into the flour.
4) lightly beat egg yolks and vanilla essence and add ot butter mixture. Combine and knead lightly to form a dough. Wrap dough in clingwrap and chill it for 1 hour to firm it up. Chilling the dough makes it easy to handle.

5) Line a baking tray with greaseroof paper. Divie dough into two potrtion to a thickeness of abt 7mm. Dip cookie cutter and cut out shapes.
6) Use a scraper to lift the shapes nad place on the tray.
7) Create a dent in the middle of the cookies shape
8) Brush egg glaze over the edges of the shapes.
9) Pinch abt 1/2 tablesspoon of pineapple filling and neaten it to form a ball. Compress it lightly, then place on a cookies shape.
10) Preheat the oven at 190 degC for 10 min.
11) Bake for 12 to 15 min, Allow the tarts to cook completely before storing in an sirtight container.

Note:

This is the pineapple filings that I made myself. Using 1 pineapple and 3 tbspoon of brown sugar shown below.

Beside that, I recommending this Organic Pure Vanille extract which is so fragnant that u will throw away your artifical Vanilla essense immediately,.

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Hokkien Mee

Hokkien Mee

Ingredient
Shell Lala - 200g
Pork - 30g
prawn - 6 pc
Squid
Minced garlic
Yellow flat noodles
Vegetable

Seasoning
Black soya sauce
Oyster sauce
Fish sauce
Water / Stock - 2 cups




Method
1) Heat up the wok with oil, add in garlic, pork and stir fry for 1 min
2) Add in prawn, then add in 2 cups of water / stock. Bring it to boil.
3) Once boiled, add in prawn and squid, cooked for 1 min
4) Add in lala and vegetable
5) Once the Lala has started to open up, add in the noodles.
6) Season it with oyster sauce, black soya sauce & fish sauce to taste.
7) Cooked abt 5 - 8 mins and dish it out and serve.

Note: I am not using the Singapore Yellow noodles for this dishes as I really dun like the "gi" taste at all. So happen that I got a packet of Fuzhou noodles from Yong Peng during a one day makan trip tour. I used it to cook the Hokkien mee instead. This noodles is really good, it doesnt turn soggy easily and very chewy. Best of all that it doesnt have the "gi" taste at all.

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CNY planning

I have the intention to make some CNY goodies for the coming new year to welcome the Tiger Year. I have a few receipe books to look into and I need a quick experimental period to try out the goodies before I roll up my sleeves and start making in large batch.

Will short list the goodies I wanna make for the coming years soon.......

I have shortlisted this CNY goodies as my 2010 CNY project.

1. Kueh Bangkit
2. Coated Syrup Walnuts with Sesame
3. Golden Rose Biscuit / Honey Bee Hive
4. Baked Spicy Soy Bean
5. Love Letter
6. Coconut Candy
7. New Year Cake

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Wanton

Wanton

Ingredient
Minced pork - $2
1 egg
Wanton Skin

Option
Waterchest nut
Black Fungus.

Seasoning
Soya Sauce
Sugar
Sesame oil

Method
1) Marinate minced pork with the sesaoning & egg for 1hr or more
2) Wrap the meat in the wanton skin.
3) Cook the wanton in boiling water till the wanton floated. Dish out and serve..

Note:
I got my wanton skin from Yong Peng, a Fuzhou noodle making factory. The wanton skin is very thin yet very strong and wun break easily. It doesnt have the "Gee" smell or taste at all.

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Marmite Chicken

Marmite Chicken

Ingredient
250ml oil
2 Chix thighs, abt 500g cut into cube

Marinade
1 tsp light soya sauce
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

Sauce
2 tbsp Marnite yeast extract
1 tbsp maltose, 1 tbsp honey
1 tbsp light soya sauce
dash of pepper and chix stock granules
100 ml of water

Method
1) Mix chicken with marinade and marinate for 1 hour. Deep-fry in hot oil for 2 minutes or unitl cooked. Dish and drain.
2) Leave 1 tbsp oil in wok, pour in sauce and cook at medium heat unitl thick. Put in fried chix and mix well. Dish up and serve.

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