SourCream loaf

Finally, I found time to try out a new recipe from Bakespace. However, I added some bal Gelatinized Dough (烫种面团) in order to utilize whatever that’s left from previous baking. End result was ok because it’s soft enough to make some sandwiches out of it, but still not as soft as d Hokkaido loaf.

½ cup low-fat milk
1/3 cup sour cream
1 large egg
1 tbsp butter, softened
3 cups bread flour
3 tbsp sugar
5g / 1 tsp salt
2 tsp yeast
60g Gelatinized Dough (烫种面团)

Put all d ingredients into my ABM & select basic white loaf setting

Buttersquash Loaf

I found out abt Happy Flour’s blog thru BH’s blog & have alrdy tried few of her recipes. However, not every one turns out ok.

So here’s 1 that turn out really, really soft & fluffy - sweet potato crown bread.

Overnight Sponge Dough: (yield about 150g)
100g bread flour
60g water (room temperature)
1/4tsp instant yeast

1. Mix yeast with water until well blended.
2. Add in flour & knead to form dough.
3. Cover & set aside to prove for 30mins.
4. After 30mins, keep it in d fridge to rest overnight or up to 48hrs.

Bread Dough:
(A)
300g bread flour
40g sugar
3g salt
1 1/2tsp instant yeast

(B)
140g water
30g egg

(C)
60g overnight sponge dough

(D)
120g sweet potato (steamed and mashed) (I replaced with buttersquash)
30g butter

(E)
100g golden raisins

Being lazy me, I just put all d ingredients into my ABM & select basic white loaf setting.

Miso Clam Soup

After d 1st try-out using clam as soup base, I starting searching d web for more clam broth recipe & decided to try this recipe out. Hubby & Hayden loves it!

• 2 dozen clams, scrubbed
• 1½ tbsp Miso paste
• 2 tube egg tofu, cut into 1/2 -inch cubes
• 1 med scallions, thinly sliced crosswise

1. Rinse d clams at least 3 times to rid d sand/grit. Fill a pot with just enough water to cover d clams be4 bringing it to boil. Off d heat & remove d meat for later usage, discard d shells.
2. Pour d clam broth through a strainer into a bigger pot. Add more water to make up 1.8l & whisk in d miso until smooth. Bring soup to a simmer over moderate heat. Add tofu & cook for 4mins.
3. Return clams to soup to heat through. Sprinkle the scallions on top and serve immediately.

Sneaky Chef's Fried Rice

Was trying to lower the utility cost for d household so am trying not to use the slow cooker too often. And with my recent new part-time job, am running out of new ideas/recipe for dinner. So for tonite, I was browsing through my recipe ‘book’ (actually it’s the notes that I have on my iphone), I saw this recipe from Sneaky Chef’s book that I have never try be4. Even though I don’t have some of the ingredients, I decided to go ahead & substitute with whatever I have in d fridge. Hayden helped with the scrambled egg & because he helped, he actually mgd to finished his bowl of rice. Guess that shd give this recipe a thumbs up???

• 1 large egg
• ¼ cup white puree (subs w/green puree)
• *whisk to2g be4 scrambling it with ½ tbsp oil
• ½ small onion, minced/puree
• 1 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 cup cooked ckn/ham/beef/pork/shrimp (subs w/3ckn hotdogs)
• 2 cups cooked rice, cold
• ½ tbsp soy sauce
• ½ cup peas (subs w/thawed mixed veg)

Heat 1 tbsp oil & stir-fry minced onion/garlic/ginger for abt 2mins
Add meat & stir-fry another 2mins
Add rice & soy sauce. Toss to combine well
Add scrambled egg & veg only 1 min be4 finish cooking.

Green Puree – Serve 2 cup (I usually freeze them in batches of ¼ cup)
2 cup raw baby spinach leaves
2 cup broccoli florets + 1 cup sweet green peas
* steam broccoli for abt 10mins; add peas @ d last 2mins
** or microwave broccoli in a bowl covered with water on high for 8-10mins; add peas @ d last 2mins

Pulse spinach 1st, then add broccoli/peas & puree with 1-2tbsp water till smooth.
Can be freeze for up to 3mths
Can be added into beefy soups or stew

Waterchestnut Carrot Soup

I have tried quite a few water chestnut soup recipes & this is just another simplified version. Very suitable for d recent weird weather.

• 10 cups water
• 12 water chestnut
• 8 red dates, stoned
• 1 big or 2 med carrots
• 500g lean pork (subs with black ckn)

Simmer for 2-3hrs

Light Mac & Cheese pasta

This is another Sneaky Chef’s recipe. Very easy & fun to prepare. In fact, it’s so easy, Hayden help made this dish.
End result – a very cheesy dish, definitely a kid’s fav!

• 1½cup evaporated skim milk
• ¼cup white puree
• 113g white cheddar
• 2 tbsp Parmesan cheese
• 1 tbsp unsalted butter
• ½tsp honey mustard (I omitted this)

*Cook all over low heat.
Then add 4 cups of cooked elbows/small pasta & stir to combine well. Serve hot.

Teriyaki Veg/Mushroom

Another lazy day, didn’t really want to try anything new so I used a tested recipe with new ingredients.

End result – a very tasty veg dish served on top of rice. Very nice..

2 tbsp olive oil + 200g fresh veg + 200g fresh Shiitake
1/3 cup teriyaki sauce + 1/3 cup white puree + 1 tbsp honey (whisk to2g)
4 green onions, sliced
Heat oil over med heat & sauté shiitake/onion for abt 3mins.
Add sauce mixture & veg, cook for abt 2mns or till onion is cooked.
Serve over rice.