Easy Creamy Coleslaw

Ingredients

cabbage

purple cabbage

carrot

Japanese mayonnaise

apple cider vinegar

white pepper powder

honey

condense milk (optional)

Directions

• shred cabbage, purple cabbage and carrot into a large bowl
• in another bowl, mix mayonnaise, acv, pepper, honey and condense milk to taste
• mix all ingredients together and keep refrigerated

Foodnote: Bought shredded veggies to eat with peanut sauce given by my cousin but decided to make coleslaw with the balance. This is just a basic recipe but still tasted so good to me. Original recipe added dijon mustard but I just use whatever I have on hand. Added condense milk because that is what I have it in the fridge and I want a creamy coleslaw. Will make this more often. Can just keep it refrigerated and munch whenever I feel lazy 😅

Sweet Corn Custard Pudding (SIL Recipe)

Ingredients

380g del monte sweet corn cream style

600g Kara coconut milk

600ml water

Bird's brand custard powder (fill the sweet corn pack)

castor sugar (fill the sweet corn pack)

Directions

• in a large pot, mix all ingredients together before turning on the fire on medium heat
• keep stirring and scraping the bottom of the pot for about 10-15min till the mixture become thick and heavy
• pour the custard into any mould and leave to cool for few hours till custard is set (once a bit cool, can leave it in the fridge to set)

Foodnote: Trying a recipe from my SIL as it is quite easy. I'm just using leftover custard powder and no castor powder so I just used up the balance icing sugar *oops*. Turns out well though hehe... will use this recipe in the future and next time will try to measure the custard powder and sugar. Will stick to this recipe next time

Naan Bread

Ingredients

(make 17 naans)

500g plain flour

285g water

5g yeast

50g yoghurt (sub 45g whipping cream + 5g vinegar)

20g oil

5g salt

Directions

• combine all ingredients together in a mixing bowl, using the paddle attachment, mix for 1min at low speed and 4 min on medium speed
• divide to 50g and round into balls
• put on a tray and rest for 2-6 hours (can be kept in chiller for up to 2 days)
• using a rolling pin, softly flatten each dough to round shape of about 4mm
• bake at 240°C until puff up or edges turns light brown (1-2 min only)
• ready to serve or grill over open fire to get that slightly charred look
• can also brush top with fragrant oil or garlic butter once out of the oven or cooked

Ingredients for fragrant oil

fresh coriander (chopped the leaves and keep the roots)

chopped garlic

olive oil for frying

Directions to cook the fragrant oil: in a pot put oil with coriander roots and chopped garlic. Start the fire and fry till garlic is golden and crispy (about 8min). Put in the coriander leaves (the oil will create bubbles) and quickly remove the pot from the stove and place it in a big metal tray filled with room temperature water. This is to cool down and not to overcook the oil. Discard the coriander roots.

Foodnote: This naan bread is really soft and can last few days in the chiller or frozen. Very nice to eat with curry... yum yum. Can also use it as pockets since it will puffed up especially when baked in the oven to fill it with vegetables or anything of your choice.

Crusty Sourdough Bread (Italian Biga Method)

Ingredients 

(can split into 3 portions)

Group A

800g bread flour

10g yeast

400g water

300g levain

Group B

200g bread flour

22g salt

150g water

10g malt flour (dark malt or diastatic malt flour)

Directions

• 
  add all Group A ingredients in a mixing bowl and using a paddle attachment whisk until a firm dough is form (add levain first followed by dry ingredients and water last)
• transfer to working surface and knead the dough lightly till smooth
• transfer the dough into a large bowl and fill with water till dough is submerged
• covered with clingwrap and leave to proof for 1 1/2 hour... till dough is bubbly and double in size
• remove the bubbly mass into the mixing bowl and add ingredients from Group B
• beat on low speed for 2min and medium speed for 10min till dough reach window pane stage
• round and cover with clingwrap in an oiled bowl and let rest for 1 hour
• split the dough equally into 3 parts, round it and place on a baking tray
• proof for another 45min
• 
  using plain flour, powder the surface of the bread and use a sharp scoring knife or razor to score the surface to any pattern desired
• leave for another 15-20 minutes, spray the tray with water and bake at 220°C for 30mins (using lower tray) till desired bread color and percentage
• during baking, after 10min open the oven door to release steam and reduce temperature to 200°C... at 20min reduce the temperature to 180°C
  

Foodnote: Ok this is something really new and interesting to me. First time I see bread dough submerged in water and poof... it just gets bubbly and jiggy. The bread also turns out super soft and delicious. Yummy!!!

Note: Sponge Biga = 800g bread flour + 1g low sugar yast + 600g water (27°-30°C) mix and leave overnight 12hrs

Practice this on 16th July but instead of dark malt, I used diastatic malt. I practice shaping of sticky dough from youtube and am very satisfied with the end result. So happy...

The Killer Toast

Ingredients
260g bread flour (I use Japanese bread flour)
3g instant dry yeast
160g egg (one extra large egg) + full cream milk mixture
30g sugar
2g salt
30g salted butter

Directions

• mix all dry ingredients together in a mixing bowl then add in egg+milk mixture using paddle attachment till it comes together (5min)
• add in butter and mix till window pane stage (20min low and 10min high speed)
• round and rest dough for 10min
• divide into 3 portions and roll flat like a swiss roll and place in bread loaf pan
• proof till dough reaches 90% of pan height (about 1hr in the oven with hot water)
• bake in oven at 175°C for 45-50min (for open top, cover with aluminium foil if the top gets too brown around 20-25min)

Foodnote: Came across this recipe here and I just have to try it because I have all the ingredients on hand and it looks so simple and easy. However, I only have a small egg weighing 45g hehe... but it still comes out good. This recipe is a keeper!! Love that the portion is for a single loaf. I ate it warm with melted butter yum yum... love the crispy tasty crust. Oh yeah... store the bread in airtight container.

Check out how I use this recipe to make cat loaf.

Apam Balik Power (Favorite recipe)

Ingredients
2 cups flour
1/2 cup sugar
1/2 tsp bicarbonate soda
1 tsp baking powder
1 egg
1 1/2 cup water
1/4 tsp salt
1/4 tsp of egg yellow coloring (optional)

1 tsp vanilla butter (optional)
2 tbsp (28g) melted butter

Fillings (up to taste)
ground roasted peanut
coconut
cream of corn
grated cheese
nutella
butter
sugar

Directions

• sieve together flour, bicarbonate soda, and baking powder
• in a separate bowl (I use a 1.4L glass bowl) whisk egg and sugar together (sugar don't have to dissolve)
• add in water, salt, vanilla and coloring till combined
• whisk in the flour mixture slowly till all combined and no lumps
• finally add in the melted butter
• cover the bowl and keep for an hour or more at room temperature
• grease pan very lightly with oil and pre-heat it or use non-stick pan
• scoop batter into the pan and spread it out till the edge
• cook on low heat.. it will take a while but you will get crispy edges
• once the top looks cook with bubbles, brush with butter and drizzle a bit of sugar(optional) and peanut (or other toppings of your choice) over it and fold it into half
• use spatula to loosen the edges and place it on a wire rack to cool (so that it will stay crispy on the outside)
• enjoyzz

Foodnote: I think this is the best recipe I have tried so far. The edge is crispy and really tasted good. Initially when I tried the recipe I replace water with milk but I think water will do just fine. This recipe is also good for lempeng (pancake) or WAFFLE!! woohoo... so yummilicious.

I use this recipe to make Obanyaki too.

To make dorayaki or doraemon pancake, increase the baking powder by 1 1/2 tsp