Sourdough Focaccia

I have been wanting to learn the making of sourdough bread for the longest time as many have told me about the healthier benefits as compared to instant-yeasted bread. Finally, found one place that fits my time and the syllabus sounds right - TBB (Tiong Bahru Bakery).

Finally I have my sourdough bread!

But, it didn't seem very well received at home due to the "tougher" crust. So I went in search of variations for sourdough and I found a sourdough focaccia recipe on an Instagram account that I was following (@honeybeesweets.sg) and it was a hit!

Ingredients

250g bread flour

65g levain (feed starter 1:1:1 and proof 3 hours)

5g sea salt

185-190ml water

15g butter

100g mozzarella

Toppings

15-18 cherry tomatoes, rinsed and halved

4-5 tbsp roasted garlic oil

6-8 clovers roasted garlic, smashed

small bunch of basil, torn

Method

1) Mix all the dough ingredients together. Leave for 30 mins

2) Coil fold and repeat for 3 more times every 30 mins.

3) Place dough on baking dish greased with garlic oil. Stretch out the dough and leave it to proof for 2-3 hours.

4) Drizzle with garlic oil and dimple the dough. Add cherry tomatoes, roasted garlic & cheese

5) Bake 25-28 mins at 215degrees. Remove and add basil.

Notes

1) Again, my oven has to be at about 200deg

2) I proof my levain for more than 3 hours as my starter is taken out directly from the fridge 

  

Garlic Butter Spread

Nothing beats homemade.

Recently, I chanced upon a recipe/ simple write-up on how to make garlic spread. Seeing that it was so easy, I decided to give it a try and yes! It was very simple and tasted so much better and flavorful than store bought ones. 

<Photo pending>

Ingredients
4 whole cloves of garlic
120g of butter
Salt (to taste)
Parsley/ Oregano/ Rosemary/ Basil (to taste)

Method
1) Heat oven to 190degrees.
2) Cut the top of the entire clove of garlic so that the raw garlic is exposed.
3) Place the four bulbs of garlic onto aluminium foil. Drizzle olive oil all over the garlic.
4) Wrap the garlic up in the foil and roast for about 45 min.
5) Remove the roasted garlic and mash them.  
6) Beat the butter till slightly creamy.
7) Add the mashed garlic, salt and herbs. Continue to mix till well. 
  
Notes
1) The recipe only calls for about 2 bulbs of garlic but I prefer my spread to be more garlicky, so I doubled the amount of garlic.
2) For my oven, 180degree is enough at 40 min

Corn Fritters

One day, my friend was invited on radio to share about a simple easy recipe that she would recommend to the listeners. So, she introduced her Corn Fritters which she had done endless time and were well received. 

I obtained the recipe from her here. Do visit her page too as she had a video demonstrating how to fry the fritters as well.

I am repeating the recipe here for easier reference.

INGREDIENTS

1 ear of corn, sliced to remove kernels

1 cloves garlic, finely chopped
10 shallots, sliced

1 stalk spring onions, sliced

1 stalk Chinese parsley, sliced

1 big chilli, removed seeds and sliced (optional)

1 egg

1 tbsp oil

3 heaps of tbsp self raising flour

3 heaps of tbsp rice flour

50ml water (approximately)

1 tbsp fish sauce

Half tsp salt
Half tsp chicken powder

Pepper to taste

METHOD

1. Mix all ingredients together.

2. Using a tablespoon, scoop a spoonful of mixture and shallow fry at medium heat. Slightly pressed the heaped mixture flatter so that it cooks easier.

3. Drain oil before serving.

4. Double fry for crispier taste.

Notes :

1. After the first time, we found that the taste resembles Korean pancakes. So, we innovated it to the pancake too

  

Pizza

Feeding a family of seven is really no joke, especially when they want to eat pizzas. That would always amount more than $100 per meal! Thought that I should try to make some myself.

Searched up the reliable Google, and wa-la! I found it! 

Yes! One of my good to page @ieatishootipost! 

So long the pizza base is good and fresh, the toppings can be changed and adjusted to individual preference.

INGREDIENTS

Dough

500g bread flour

1 tsp yeast

1 tbsp sugar

1 tsp salt

400ml water

Pizza toppings
Semolina flour and extra bread flour for dusting
Olive oil
Mozzarella cheese
Parmesan cheese
Toppings of your choice

Sauce
1 can tomato sauce or whole peeled tomatoes
2 tsp Italian herbs
1 tbsp tomato paste

METHOD

1.  Mix flour, yeast, sugar and water together in a bowl until there is not more dry flour.  It should be a shaggy ball.  Add salt and rest for 20mins.
2.  Knead for 10mins by hand or using a mixer (if kneading by hand reduce water to 360ml)
3.  Turn out the dough onto a floured tabletop and shape into a ball.  Cover with damp cloth and rest for 45 mins.
4.  Divide into four, ball and placed in oiled container.
5.  Leave on table to ferment till double in size (1-2 hrs) or place in the fridge overnight for extra flavour.
6.  Mix 1/2 cup  bread flour and 1/2 cup semolina flour
7.  Turn out the dough ball and cover with flour mixture
8.  Shape the pizza dough by pushing the air to the rim.  Flatten the centre leaving a 1 cm rim.
9.  Oil the Tefal ingenio pan
10.  Place the dough onto pan and continue to shape the pizza
11.  Oil the rim of the dough
12.  Add tomato sauce to the centre of the pizza
13.  Sprinkle parmesan cheese all over the pizza including the rim of the pizza.  (you want it to melt and cover the outside!)
14.  Sprinkle mozzarella cheese and add your desired toppings
15.   Put the pan into a 225 degree oven and bake for 8 mins.
18.  Option:  To create an even nicer char, using a propane torch to lightly char the rim
19.  Slice into 8 pieces and enjoy

Notes:
1) For my family, I need to make a double portion. 

Chicken Satay

While searching for recipes for satay, I came across another @ Rasa Malaysia for chicken satay. So, why not? I tried the recipe out. It was also delicious!

I am repeating the recipe for easier reference.

INGREDIENTS

1 kg boneless and skinless chicken, cut into bit sizes

Bamboo skewers (soaked in water)

oil for basting

Chicken Marinade :

3 tbsps oil

2 stalks lemongrass

2 cloves garlic, peeled

6 small shallots, peeled

2 tsps tumeric powder

1 tsp coriander powder

1 tsp chili powder

1/2 tbsp salt (adjust to taste)

2 tbsps sugar or honey

METHOD

1. Cut the chicken in the bite sizes. Set aside

2. Bland all the Marinade ingredients in food processor. Add water if needed.

3. Combine chicken and marinade together, stir to mix well. Marinate chicken for 6 hours in the fridge or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

4. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce, fresh cucumber pieces and onions. 

Pork Satay

 As inflation kicks in, things start to get pricey. A simple satay that used to cost 20cents (in my memories) is now at least 50-70 cents per stick!

I decided to venture into making some myself and searched online for local recipes and chanced on a Hainanese pork satay recipe @ ieatishootipost. 

I am repeating the recipe here for keeps and easier reference as it was a success at the many rounds of BBQ at home!

Ingredients

SATAY
1kg of pork (900g meat, 100g back fat) (see notes)

Gp A (Rempah)
150g peeled shallots
20g galangal
1 stalk (white part) lemongrass
30g chili paste
1/2 tsp five spice powder
2 tsp coriander powder
1.5 tbsp tumeric powder
1 tsp sand ginger powder
60ml coconut cream
2 tsp salt
1 tsp MSG (optional)
1 tsp baking soda (optional)

Gp B
200g sugar (see notes)
4 cloves of garlic finely chopped (see notes)
Oil for basting

Method
1.  Slice pork meat into 3cm X 2cm x 0.8cm tiles
2.  Slice pork fat into 3cm x 1cm x 0.5cm slivers
3.  Slice lemongrass and galangal into thin slices and pound till fine
4.  Blend add all the ingredients in Gp A together as finely as possible
5.  Add in sugar and blend till smooth
6.  Finely chop garlic and add to the blended spice paste
7.  Add spice paste to meat and fat separately, massage well and marinade for at least 6 hours or overnight.
8.  Soak bamboo skewers in water
9.  Skewer the meat then fat, meat, fat, meat
10 Brush with oil and set aside.

PEANUT SAUCE
Gp A (Rempah)
150g peeled shallots
10g peeled garlic
25g lemongrass
15g galangal
3 tbsp cooking oil
100g chili paste
1 tsp cumin powder
15g candlenuts

Gp B
500g roasted peanuts
200ml coconut milk
1 cup cooking oil
80ml assam paste (adjust to taste)
200g sugar (adjust to taste)
1 tsp salt (adjust to taste)

Method
1. Slice lemongrass and galangal finely
2. All all the ingredients from Gp A in a blender and process till smooth
3.  Add rempah into a pot with 1 cup of oil and using low heat fry till the rempah turns dark and the oil is released
4.  Add the rest of the ingredients in Gp B and simmer for 15-20mins until the red oil is seen on the top of the gravy

PINEAPPLE PUREE
Grate honey pineapple by hand and set aside.

Notes:
1. For the pork, I have been using 不见天. It was really a good choice! Recommend to use it.

2. For the past few times, I did not make the peanut sauce as I was lazy. So I have not tried out the recipe yet.

 

Chicken Rice

This is definitely a staple food for Singaporeans.

Whenever we leave Singapore for longer holidays, we will come back home and rush to get our chicken rice fix. Whenever we asked the brood what they would like for dinner, chicken rice will definitely be in the list. 

Naturally, this is one of the dishes that I have to master! Recently, I fumbled on the chicken rice blog spot on my favourite site for recipes, Rasa Malaysia and tried it out. It was the best recipe that I have tried!

(I have repeated the recipe below so that I can easily make reference to it when I need it. But please visit the site :)! )

Ingredients

For the Rice

3 cups uncooked rice

5 tbsp vegetable oil

4 cloves finely chopped garlic

4 finely chopped shallots

2 +1/2 cups + 2 tbsp chicken broth

4-6 blades of pandan leaves

1 small thumb of ginger, cleaned and bruised

1 tbsp of garlic and shallot oil

70g chicken fats

1 + 1/2 tsp salt to taste

For the Chicken

1 whole chicken

1 small thumb of cleaned ginger, cleaned and bruised

5-6 stalks of scallion, washed

10 bowls chicken stock

4 blades of pandan leaves

1 carrot, roughly chopped

2 + 1 tsp of salt

10 bowls of cold water

1 cucumber, peeled, halved and sliced diagonally

For the Sauce

2 tbsp light soy sauce

2 tbsp chicken broth

3 tsp sesame oil

3 tsp garlic and shallot oil

For Chicken Rice Chilli Sauce

90g red chillies

15 g garlic

50g ginger

1 tsp salt

1 tsp sugar

50 ml chicken broth

60 ml lime juice, to taste

To Garnish

Few sprigs of cilantro 

Method

For the Chicken

1. Wash chicken, drain well, stuff ginger and scallion into the chicken's cavity, Using 2 tsp of salt as scrub, rub all over the chicken for smooth looking skin.

2. In a pot that fits the chicken, boil the chicken stock (enough to cover the entire chicken) together with pandan leaves, carrot and salt.

3. Submerge the whole chicken, breast side down in the boiling water for 35-45 min depending on size of chicken. Lower the heat to gentle simmer immediately.

4. When chicken is cooked, remove chicken and plunge it into cold water at once for 20 minutes. Keep the chicken broth for later use.

5. Drain the chicken, discard ginger and scallion from the cavity and set it aside the cool before chopping it neatly into desired serving size.

For the Rice

1. Heat oil in wok, fry chopped garlic and shallots till fragrant and golden in colour. Add rice and stir well. Transfer rice mixture into rice cooker.

2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker's manual instruction.

To Present the Chicken Rice

1. Line a serving plate with cucumber slices.

2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro

3. Serve chicken rice, side soup and chicken rice chili sauce
 

Notes:
1. I used ready-made 1L chicken broth to cook the chicken. Water is added till it covers the entire chicken.

2. For the chili, I tried using those packets of garlic chili that were always given with MxxDonxld meals. In order not to waste them, I will keep them and 're-use' them. With these packets of chili, I add rice vinegar, sesame oil, chicken broth, lime juice and some shallot oil.