Sourdough Biscuits

Ingredients

200g sourdough discard

a pinch of salt

2 tbsp melted butter

seasonings

optional toppings: chilli flakes, garlic powder, sesame seeds etc.

Directions

• melt butter and cool to room temperature
• pre-heat oven to 170°C
• mix discard, melted butter and salt till well combined (I added garlic powder and chilli flakes)
• prepare tray with baking paper
• spread the discard mixture as thin as possible to a form a rectangular shape
• sprinkle sesame
• bake for 10min
• remove the tray from oven and using a pizza rolling cutter or sharp knife, cut the biscuits to desired size
• bake for another 15-20min till crispy
• let it cool in the tray 

Foodnote: Saw this recipe online and I tried using sourdough discards and just eyeball the measurements. Turns out very good. Will definitely keep making this biscuits so there is no wastage when making sourdough bread.

Sourdough Bread 2025

IMPORTANT: Prepare a batch of sourdough starter from matured starter to keep in the fridge before preparing the set for baking

Starter Ratio 1 : 5 : 4

10g mature starter

50g bread flour

40g cold drinkable water (distill, tap or bottled)

Directions

• remove starter from fridge and allow starter to grow till it's peak
• feed repeatedly till starter can triple in height
• use immediately

NOTE: microbial activity is best between 24-28°C. Keep starter at this temperate for optimal growth. Eg. starter in cooler bag with ice pack. Do not place starter in the fridge during this process.

Sourdough Recipe

280g bread flour  

35g bread or wholemeal flour

220g water

63g starter at it's peak

6.3g salt

= 604g dough weight, 28°C desired temperature

Directions

• Preparation: have a large bowl with water for wetting finger and cleaning hand
• Autolyse: in a large mixing bowl add flour and water. Use dough whisk and stir till no lump or dry flour left. Use hand to squish when it is difficult to use whisk. Can also use mixer at lowest speed till flour is fully hydrated
• wet a scraper and scrape the sides clean... rest for 20-60min
• Mixing: add and smear starter at peak into bowl and sprinkle salt. Dimple and squeeze dough till salt is fully dissolved
• scrape sides with wet scraper and rest for 30min
• pinch some dough in a measuring cup to gauge how much dough rises before resting
• Slap & Fold: lightly wet working surface, loosen dough from sides and overturn the bowl. With moist hand, pick up top and bottom of the dough, rotate, slap on the counter and fold over to form layers. Repeat till dough is tight and smooth. Round the dough
• if double portion, split the dough into 2 here... do slap and fold till dough is tight, round and rest
• spray container lightly with oil and place dough in to rest for 30min
• Laminate or Dimple Fold: to laminate, drop dough on lightly wet work surface. Stretch starting from the centre and a thin rectangular shape is formed. Add inclusions here if any. Fold in third and form a round dough. For dimple fold, work in the bowl itself. Sprinkle inclusions on the dough. Dimple the inclusions so that it will stick to the dough. Pick top part of dough and fold dough to a third. Fold bottom to cover the dough. Repeat to right and left side. Round the dough and rest for 30min
• Bench/Coil Fold: transfer dough on lightly wet surface. Stretch into thirds top, bottom, left and right till a tight dough is formed. Another option is to stretch the dough and roll from front to back and roll again from left to right. Form a round dough and place in a tall container with markings.
• Bench rest: allow dough to rest and ferment till 50% growth
• Final Shaping: lightly dust work surface with flour evenly. Dust hand and scraper as well. Remove dough to fall onto the dusted surface. Using scraper, loosen edges and form a square. Stretch each corner and stick to the middle. Lift 2 sides to form a hotdog shape. Overlap and pinch the dough. Then stretch, tuck and roll forward to create surface tension. Tuck the edges to the bottom. Squeeze using the scraper to create more tension. Tuck and pinch the open top and bottom dough and seal it.
• Overnight Cold Retard: transfer to a banetton and leave in fridge (4°C) for 8-24hrs. Leave the banetton uncovered.
• Score and Bake: pre-heat oven at 250°C for 40min. (for better scoring, leave the dough in the freezer for 40-60min). Bake for 20min covered
• remove from dutch oven and place on oven tray... bake for another 20min at 230°C till crust is deep dark brown.

Foodnote: Sign up for basic sourdough bread course from Bespoke Bread. Learn some new interesting tips and skill. So I summed up what I learn here and also my first trial bake on 13 Sep. Did some mistake when I left the dough in the fridge at the cooler part haizz... it still turns up ok. Will do better next time because it still comes out good. Below is the summary of schedule and I started Day 1 on a Wednesday.

SUMMARY

Day 1

- 10pm take starter out from fridge

Day 2

- 5am feed 1:5:4
- leave at counter top (24-28°C)
- let it triple size
- approx 10pm feed again 1:5:4 (double portion if necessary)

Day 3

- 9am mix flour+water to autolyse
- 10am prep new batch of starter to keep
- add starter + salt, dimple and mix till no more salt granule 
- 10:30am slap & fold 
- take some dough into container to check rise
- split dough into 2 portions, slap & fold into separate lightly oiled bowls
- 11:15am laminate with inclusion
- 12:15am bench or coil fold
- rest till rise 50%

- approx 5pm shape dough and keep in fridge

Day 4

- 5am (8 to 24hr) pre-heat oven together with dutch oven at 250°C

- same time place bread into freezer

- 1hr later score and bake bread in dutch oven

- 20min later reduce oven temp to 230°C and remove bread from dutch oven into baking tray

- bake for another 20min

- remove from oven onto grill to let bread cool down for at least 2hr before cutting

Recipe for 2 loaves

630g bread flour

440g water

126g starter at it’s peak

13g salt

each dough approx. 600g

Telur Asin Homemade

Ingredients

chicken or duck eggs

white vinegar

salt

Directions

• wash eggs and put in a bowl
• add vinegar to cover the eggs and leave for 5mins
• slowly clean the egg shells to remove outer layer
• in a clean bowl, layer bottom with salt
• cover the eggs in salt and leave the bowl covered for 5 days
• wash the egg and boil 

Foodnote: tbc

Casava in Syrup / Mun Chuem

Ingredients

1 cassava or ubi kayu

1 cup sugar

2 1/2 cup water

1/2 tsp lemon juice

1 cup coconut milk

1 tsp rice flour

a pinch of salt

Directions

• cook water+sugar+lemon juice till all dissolved
• add in casava and cook till casava is candied
• in another pot, heat, coconut milk, rice flour and salt
• cook till thicken
• ready to eat

Foodnote: Love this dessert whenever I go to Thai restaurant. So of course must try to make it myself. I don't have lemon juice so I just added a bit of ACV. I boil it following the 10-30-10 rules. Once rolling boil for 10min, I switch off the flame and cover the pot for 30min. Start boiling again till soft which should take about 10-15mins. So easy to make and very delicious... yummeh!!

Sourdough Bread with Butter

Ingredients

100g active sourdough starter

330g warm filtered water

25g butter or olive oil

500g bread flour

10g salt

Directions

• 
  combine sourdough starter with water followed by flour and salt
• mix until incorporated and rest for 30min
• add butter and knead again
• rest for 1hr
• stretch and fold 2x every 60min and let it bulk ferment for 2-3hrs
• shape and proof the dough in fridge for 12-14hours
• bake in dutch oven for 20min covered at 240°C and 15min uncovered at 220°C

Foodnote: Finally wanted to try add butter to my sourdough. Got the recipe here. 

I bake it open for 20min but the crumb still look pale ggrrrrr....The crumb texture is very soft. Doesn't taste very butter but really nice. I got too excited and cut it when it is still warm hehe. Ate 3 slices!! So yummy! Next will substitute with olive oil and/or add jalapeno and cheese woohoo.

Moist Persian Date Cake

Ingredients

1 cup soft dates (pitted and chopped)

1 tsp baking soda

1 cup boiling water

1/2 cup brown sugar

2 eggs

1/2 cup melted butter or oil

1 1/2 cup all-purpose flour

1 tsp cinnamon

1/2 tsp salt

Directions

• add chopped dates and baking soda to a bowl
• pour boiling water and let soak for 10min
• whisk eggs and sugar until fluffy
• add oil and date mixture
• sift and fold in dry mixture to date mixture
• pour batter into greased pan
• bake at 180°C for 30-35min
• cool slightly and drizzle with honey for extra shine
• I use bundt cake pan: cool for half hour then slowly remove the cake

Foodnote: Have some leftover dates from Ramadan. Decided to try this cake as it looks quite easy and I have most of the ingredients. It is very nice and soft. Really like this cake. 

Chicken Feet Soup

Ingredients 

chicken feets 

cut 1cm ginger 

chopped garlic or powder

1-2 whole shallot 

salt or chicken cube

white pepper powder

oyster sauce

dark soya sauce

light soya sauce

fish sauce

chopped spring onion or chinese parsley

Optional: carrots, celery, tomatoes, potato etc.

Directions

• in a saucepan bring the chicken feet, ginger, garlic and shallot to rolling boil for 10min
• switch off the stove, cover the saucepan and let it sit for 30min
• turn on the fire and boil for another 10min
• add in the rest of the ingredients
• ready to serve

Foodnote: Once or twice a month, I will cook chicken feet for my collagen fix 😍 Can add other chicken parts also especially the bones. Some people may find this gross... but it is super delicious to me hehe.

Roghini Naan

Ingredients

520g bread flour (4 cups)

1 tbsp sugar

1 tsp salt

2 tsp yeast

1/2 tsp baking soda

45g ghee or butter (3 tbsp)

180g warm milk

180g warm water

2 tbsp yoghurt

sesame seeds

1 egg yolk + 1 tbsp milk for egg wash

ghee or butter to brush cooked naan

Directions

• 
  mix all ingredients in a stand mixer and knead with dough hook for 7-8min till smooth and stretchy dough formed
• transfer to a lightly oiled bowl and cover
• rest for 2hrs till double in size
• punch down the dough and divide into 8pcs (approx 120g each)
• cover in wet towel and rest for another 20min
• pre-heat oven to 220°C
• on a parchment paper, flatten each dough to flat round shape
• using finger tips, punch down to create holes
• brush with egg wash and sesame seed
• bake for 10-12min till golden brown
• (bake for 8min to keep in freezer for another day consumption)
• brush with ghee or butter once cooked (skip this step if freezing naan)

Foodnote: Bought instant roghini naan from Mustafa and it is so delicious. There is no sesame seeds topping and I just popped it into the air fryer at 200°C for 3min straight from the freezer. Once cooked, I brush it with Lurpak butter and sprinkle with chilli flakes. So yummy!! Found this recipe so I decided to try it. Since I don't have the bread stamp, I punch using my finger tips following reference from this video.

This recipe is easy to make and quite flexible. From the freezer, I can just pop it in the air fryer at 200°C for 3-5min. I can also add topping to make into pizza.

Acar Jelatah / Cucumber, Pineapple, Carrot Salad

Ingredients

carrots

cucumber

pineapple

onion/shallots

lime juice + skin

cili padi

sugar

salt

Directions

• cut or slice or chop carrots, cucumber, pineapple and onions and place in a large bowl
• squeeze lime juice using a strainer to remove seeds and cut the skin thinly
• add to bowl
• add sliced cili padi salt and sugar up to taste
• mix all together and keep acar in fridge

Foodnote: This is nice to eat with rice especially nasi minyak. However I like to just eat it like salad hehe.

Usually vinegar is added so sometimes I added Apple Cider Vinegar. Really yummy and refreshing.

Jemput-Jemput Berongga

Ingredients

plain flour

ikan bilis or dried shrimp or geragau or fresh prawns

veg of choice or spring onion

sliced onions

cili padi

tumeric

salt

yeast

Directions

• mix all ingredients together in a bowl
• let it sit for 30min to 1hr and stir again
• fry in enough oil

Foodnote: tba

Dark Brown Sugar Ma Lai Koh

Ingredients

3 large eggs

160g evaporated milk

3 tbsp pandan juice (or plain water)

180g plain flour

190g dark brown sugar

1 tsp instant yeast

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

50g corn oil

Directions

• prepare and line bamboo steamer with parchment paper
  
• in a bowl, beat egg lightly with evaporated milk and pandan juice
• in another bowl, mix flour, dark brown sugar, yeast and salt using a whisk till combined
• add in the pandan egg mixture and mix again
• sieve the batter, cover the bowl and proof for 2hours
• after 2hours, get ready the steamer and bring the water to a rolling boil
• take out 3-4 tbsp of the proofed batter into a small bowl and add in the baking powder and baking soda
• mix in the oil till evenly combined
• add to the rest of the batter and fold till well blended
• pour batter into steaming basket and steam in medium high heat for 40mins (do not open the steamer for 30min or the cake will collapse)
• unmold the cake and cool on a wire rack

Foodnote: Saw the recipe from youtube and got the recipe here. Turns out soft and fluffy. Not very sweet. Delicious.

Bening Bayam / Spinach Soup

Ingredients

spinach

dried anchovies

onion

garlic

chilli

salt

sugar

msg (optional)

Directions

• in a pot, boil water with chopped garlic, onion and chilli
• add in washed dried anchovies
• add in spinach in boiling water together with salt, sugar and msg to taste
• turn off the heat

Foodnote: Simple nutrituous comfort soup. Nice to eat with just fried egg, sambal belacan and fried fish. I was gifted the japanese spinach by my niece. Cooked half into soup and planning to add it to fried noodle the following day.