Shoyu or Hanjuku Eggs

Ingredients
4 cold eggs
1/4 cup water
1/4 cup light soya sauce
1/4 cup teriyaki sauce
1 tsp dark soya sauce
1 tbsp sugar

Directions

• prepare boiling water & add eggs for 7mins
• scoop & soak eggs in ice water till cool and carefully remove shell... put aside
• in a saucepan, put all other ingredients and bring it to a boil for 10mins then let it cool
• put eggs in a glass container with a cover and pour the liquid ingredients (make sure the sauce cover the eggs)
• cover the container and leave it for 4 hours or overnight before serving

Foodnote: This is a simplified version (my own version) of shoyu egg. It taste like... just like boiled egg hehe. Well, it is not that bad. I like it with my salad because it just look so cool.

Waffles

Ingredients

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tbsp sugar

4 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

Directions

• preheat waffle iron
• beat egg with a whisk till light and fluffy
• beat in the rest of the ingredients till smooth
• or you can blend all ingredients in a food processor
• scoop batter into waffle iron and cook till golden brown
• (I have to cook 5-6min to get it to brown on both sides)

Foodnote
First time making a waffle using my Kenwood sandwich maker that comes with waffle attachment. Saw good reviews but I think the Kenwood waffle maker is not hot enough. The waffle taste like pancake hehe. Nice breakfast though... Will try other recipes next time because I really like waffles. I still have some batter left that I keep in the fridge. Also... I accidentally pour too much maple syrup huhu...

Chicken Curry without Coconut Milk

Ingredients
half chicken
dry spices (cinnamon, cardamom, cloves and star anise)
1 stalk curry leaves
2 red onion
3 garlic
2 cm ginger
1 large tomato
1 cup of babas extra spicy meat curry powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp Adabi tamarind paste
potato or carrot or ladies finger (I only have carrot)
1 chicken cube
salt and sugar to taste
oil

Directions

• prepare by blending onion, garlic and ginger and put aside
• mix curry, cumin and coriander powder with water and put aside
• in a wok or pan, fry 4 dry spices in oil together with curry leaves
• add in onion, garlic and ginger mixture and fry till fragrant
• add in chopped tomato and followed by curry paste
• add about 2 cups of water
• cook till oil separates
• then add in chicken parts and continue cooking till chicken is about 3/4 cook
• add more water to your desired consistency if required
• add tamarind paste, chicken cube and potato, carrot or ladies finger
• add salt and sugar to taste and continue to simmer carrot have soften and chicken in cooked... tasting occasionally
• can add cherry tomatoes for added color and flavor... and done!

Foodnote

I have decided that I like my curry without coconut milk. It is more flavorful and eemmm healthier? Nice to eat with rice, lempeng or jeng jeng jeng... french loaf or baguette.

Kueh Keria Keledek

Ingredients
sweet potato (red or white... potato also can. I use indonesian sweet potato... very sweet)
plain flour
a pinch of salt
oil for frying
sugar or gula melaka

Directions

• steam or boil sweet potato till soft
• once cooled, remove skin and mash it lightly
• add a pinch of salt and fold in flour gradually till dough is formed (it's ok if dough is a bit sticky as long it can be formed into shape)
• take about a handful of dough round and create donut shape
• deep fry the kueh till a bit golden
• cool on a kitchen towel and put aside
• in a wok, cook sugar with a bit of water
• once sugar dissolved and syrup is bubbling add in the kueh and stir till fully coated
• switch off the flame and keep stirring till the sugar crystallized (all water have evaporated)
• if you don't like too sweet... the kueh can also be coated with icing or fine sugar while it is warm

Foodnote
Aaahh... another of my favorite very sweet comfort food besides ondeh-ondeh. I am such a sucker for sweet potato. Give me kueh keria over doughnut anytime. Ooohh... so yumm!

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...