Beef Tendon Curry

Ingredients
500g sliced beef tendon
1 cinnamon
2 star anise
2 cardamom
2 clove
2 large red onion
4-5 garlic
2cm ginger

1cm galanghal
4 tbsp spicy meat curry powder

1 tsp fennel powder

1 tsp coriander powder

curry leaves

1 large chopped tomato

1 potato cut into cubes
2 fresh green chilli (cut in half length-wise)

ghee/oil for frying, salt and sugar to taste

Directions

• blend onion, garlic, ginger and galaghal
• in another bowl combine meat curry, fennel, coriander powder and mix well with a bit of water to become a paste
• heat ghee/oil in a wok and fry cinnamon, clove, cardamom, star anise and curry leaves till fragrant
• add blended ingredients followed by curry paste
• add chopped tomato and a cup of water.. keep cooking for about 10-15mins more adding water if it gets a bit too dry
• add the beef tendon and simmer for about 10 mins in low heat.. stir occasionally so that meat is blended well with curry paste
• add salt and sugar to taste
• add a bit more water, potato and green chilli and simmer till meat and potato is tender
• taste again... and add more salt and sugar if necessary

Foodnote

I made this to eat with my bread especially the crispy warm french loaf. I love my curry with thick spicy gravy. First time I tried cooking beef tendon curry and I'm hooked. Will make again... this time to eat with roti kirai! Yummy

White Bread

Ingredients
Group A
400g bread flour
24g sugar
8g milk powder
2g bread improver
6g yeast

Group B
240g water

Group C
6g salt
24g butter

Directions

• mix Group A together by whisking or on low speed for 1min using dough hook
• add Group B using low speed for 2mins
• add Group C using low speed for 1min and medium speed for about 10mins till dough is shiny, elastic and thin membrane is formed
• round and rest dough for 10min
• weigh dough and divide equally into 2 parts
• round each dough, cover in cling wrap and rest for 10mins
• oil working table and roll out dough (punch the air out) into rectangular shape
• roll tightly and pinch dough forward on 'ugly' side
• cut the roll into four and arrange into oiled baking tin (including the lid if using it) for sandwich loaf or just put whole dough into the loaf tin for open top
• proof for about 1 hour (put in oven that is not turn on together with a bowl of steaming hot water) until the dough is about 90% proofed
• preheat oven at 170 degree celcius for 10-15mins (top bottom heat with fan)
• place loaf tin on tray to hold any oil that may drip out from the loaf tin
• use lower rack and if baking 2 loaves, leave a space between them
• bake open top for 30mins or sandwich loaf for 35mins
• remove from baking tin (inside temperature of bread should be about 97°C) and cool on a rack for about 30mins before serving

Feedback

Got this recipe from the chef... so I tried it out. So soft and of course yummy... but the flour used is only 400g vs 500g for milk loaf. So my bread doesn't fill up the covered bread tin. Next time, I will just bake this as open top instead. Still it is super soft and I have bread for my lunch tomorrow.. yeaahh!

Donuts Glaze

Nutella Glaze
200g nutella
50g oil (do not use aromatic oil eg. olive oil, canola oil, sunflower oil etc)

Peanut Butter Glaze
200g peanut butter
50g oil

Hazelnut Glaze
50g hazelnut ganache
100g white chocolate
100g oil

Directions

• combine and melt ingredients in double boiler method (or in microwave)

Creamy Glaze (like Krispy Kreme)

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbsp of hot water

Directions

• heat butter until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency
• can double dip for thicker sugar glaze

Chocolate Frosting

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbps hot water

4 ounces of chocolate chips

Directions

• heat butter and chocolate chips until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency

Foodnotes: Donut recipe here or can try other donuts recipe in this blog.

Donuts

Ingredients
Group A
350g bread flour
25g sugar
21g milk powder
4g yeast
2g bread improver

Group B
21g egg yolk (2pc)
70g whipping cream
77g ice (crushed)
77g ice water

Group C
6g salt
42g butter

crisco (no trans fat) for frying

Directions

• dry mix Group A at low speed for 1min
• pour in Group B at low speed for 3min
• add in Group C and mix at low speed for 5min followed by 8min on medium speed till shiny, elastic and thin membrane is formed
• round and rest for 10min (can be clingwrapped and stored in freezer at this stage)
• roll dough our to about 0.8mm thickness
• cut with floured or oiled donut cutter (or pleat the balance dough)
• put on floured parchment paper and proof for about 25mins or more till dough looks light and fluffy (can leave in oven with a bowl of steaming hot water)
• heat crisco at about 180°C 
• slide donut carefully into hot oil and fry both sides till golden brown (gently scoop hot oil over doughnut while frying)
• cool on rack and use any topping or glaze of your choice

Foodnote
Very nice and soft donuts. Point to note... "scrap" dough cannot be rolled again and reuse immediately. It have to be mixed again on mixer till shiny, elastic and thin membrane is formed... round and rest another 10min and same process continues. However it can be used immediately to form pleated donuts...