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| Saturday, November 26, 2005 |
| Knot-Buns |
This recipe is a request from my blogger friend after she looked at the delicious and tempting buns I put on my online journal. I'll try to explain some of the bread-making jargon here but if it's still unclear please contact me okay.. I'll be glad to explain it to you. Please follow the instruction closely because if you don't the bread won't look like the picture below.
Ingredients:1 pack of Quick-rise (instant yeast) 4 1/4 cups of unbleached bread flour 1 cup of milk 2 tbsp sugar 2 eggs, beaten 2 tsp salt 4 tbsp butter 1 can of vegetable oil spray (to spray the pans) Egg wash:1 egg + 1 tbsp milk Equipments: Food processor (if available), 1 large vertical tupperware, 2 round cake pans Oven: 425F & 350F (bake for 10 - 15 mins) Method: - Pour the milk in the measuring cup together with the butter. Warm the milk and butter in the microwave for 2 minutes until the butter is soften.
- Then stir the milk-butter mixture and pour the beaten egg into the mixture. Stir gently.
- Pour the flour and salt in the food processor. Pulse the food processor so that the salt is mixed carefully with the flour.
- Then sprinkle the yeast on top of the flour+salt mixture. Then pour the milk a little at the time while pulsing the flour mixture for a couple of minutes or until the dough is soft and sticky. If the dough is dry, add 1 tbsp of milk first a little at a time into the food processor and pulse the dough until it's sticky but not wet.
- Leave the processed dough in the food processor for 5 to 10 minutes to rest. (This is important)
- Afterwards, knead the dough for 10 minutes on floured board until the dough is shiny and elastic. Then put the kneaded dough in a buttered/sprayed large vertical tupperware.Put the tupperware near to the tv or next to the tv for 1 1/2 hrs. The dough must rise double from it's original size.
- Once rise, punch the dough down once but not knead. (This is important). Then put the dough back into the tupperware and let it rest for 10 minutes
- After the resting, divide the dough into half. One dough divided into 8 small balls, and divide the other dough into another 8 balls. Total 16 dough balls.
- Sprayed the pans. Put all divided doughs in the pans.
How to make the knots: - Take one ball and roll it about more than 6 inch long, max 12 inch. Then make a knot carefully without breaking the dough.
- Then put the knotted dough in the pan carefully.
- Do the same to all small doughs. Be creative.
- Then arrange the dough in circular manner with 1" space. Do not overfill the cake pans. If the pan is rectangular, then arrange the dough in rectangular manner.
- Then egg wash all of the knotted doughs. Cover the washed dough and let it rise for 30 minutes. (This is important). Once rise, sprinkle sugar on top of the dough.
Personally, I put the dough that I already made under plastic cake cover. This way it will trap the air from the dough and let the dough rise double from it's original size. Baking: - Fill a pan of ice and put it in the oven for 20 minutes. Then put the cake pans in the oven while the ice-pan fully melted.
- Check the oven making sure that the ice pan already melted and bring the ice-pan out leaving the cake pans in the oven until the doughs are golden brown but not burn.
Once baked, let the buns cool for a few minutes before eating. DO NOT put the buns in a plastic before the buns fully cooled because these may make the buns stale. |
posted by Skater Girl @ 1:19 AM  |
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| Monday, November 21, 2005 |
| Cheesy Lasagna/Pasta Soup |
Ingredients1/4 sliced onion (vertically sliced) 1 tbsp minced onion Mixed broccoli/carrots/snap peas vegetables garlic powder 1 tsp chilli paste salt & pepper to taste 1 can diced tomatoes 1/2 bottle of vegetarian spagetti sauce 2 cups water Soaked dried Shitake mushrooms Boiled lasagna pasta Cooked ground beef Cooked boneless chicken (Optional) Cooked lamb stew (Optional) Mozarella cheese or white cheese Sharp cheddar cheese Equipment: Pot Note: - Use 2 type meats instead of 1 type of meat. If doesn't have spagetti sauce, use tomato sauce.
- For pasta: Besides lasagna, use macaroni or another type of pasta.
- For chilli paste: If you like it hot, add more.
Methods: - Boiled all the pastas until al-dente.
- Saute the onions, garlic powder, pepper, salt, and chilli paste for a few seconds or until the sliced onions are soft and tender.
- Then add the cooked lamb stew and stir gently until all the mixture are blended together.
- Pour the diced tomatoes into the mixture. Add 1 cup of water to the mixture and mix gently.
- Then pour the spagetti sauce and the balanced of water into the same pot. Gently stirred the mixture.
- Finally, drained the pasta completely and pour it into the the pot. Stir gently and add the cooked ground beef into the pot.
- Cover the pot for a few minutes until it boils and sprinkle the cheeses into the pot.
- Once the cheeses melted. The soup is ready to be eaten.
Note: If you like it soupy, add more water or the V8 juice into the mixture. |
| posted by Skater Girl @ 3:52 PM |
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| Sunday, November 13, 2005 |
| Masala Tosey soup |
 Ingredients3 shallots vertically sliced 3 small red potato (quarterly diced) 1 Tomato (cut) Green chillies or Green jalapanos (slice) 1/2 cup dal or lentils 1 tbsp minced onions 1 tsp chilli paste 1 tsp tumeric powder 1 cup coconut milk boneless chicken (cut) (optional) fresh mixed vegetables 3 cups water Methods: - Boiled the potato. Set aside once boiled.
- Cleaned, washed, and diced the chicken. Marinate the chicken with tumeric, salt and pepper.
- Saute the minced onion and chilli paste. Add the marinated chicken into the pot containing the minced onion and chilli paste. Cover the pot so that the chicken is cooked.
- Pour a little water into the pot and add the soaked lentil into the mixture. Saute the mixture for a few minutes.
- Then pour more water into the pot. Once the lentils are soft, use the back of the spoon spatula to mash the lentils. Sprinkle tumeric. Stir gently.
- Then add more water. Add shallots and sliced jalapenos into the mixture. Cooked the shallots and jalapenos until soft. Sprinkle salt to taste.
- Then pour the milk and stir the mixture and add the balanced of vegetables. Sprinkle more tumeric and salt to taste.
- Cooked for a few minutes at low heat until it boils.
Note: - If you want a thin soup use only 1/2 cup coconut milk.
- If you want a tangy and zesty taste, add 1 tsp Thai green chilli
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| posted by Skater Girl @ 9:57 PM |
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| Saturday, November 12, 2005 |
| Tosey or Dosa or Indian Lentil pancake crepes |
 Ingredients1 cup Urad Dal flour or 1/4 cup yellow lentils 1 1/2 cup rice flour 1/2 tsp salt 2 1/2 cups water 1 tsp fenugreek powder or seed Equipment: Round griddle Note: - If urad dal flour and fenugreek powder are not available, you can use either 1/4 cup mung bean or yellow dal/lentils and fenugreek seed. Soak the lentils and fenugreek seed for 1 day and pureed the soaked lentil and fenugreek seed with 6 tbsp water.
- This recipe is based on yellow lentils.
Methods: - After the lentils and fenugreek been pureed. Add the rice flour, salt, and water.
- Stir the mixture until it's semi-thin and not thick. Then leave the lentils mixture to ferment for 1/2 day or 1 day before using it.
- When you're ready to use the mixture, heat the oil in the griddle. Stir the mixture gently and scoop 2 scoop of the mixture onto the griddle pan.
- Use the back of the heat resistant spoon to thin the batter on the griddle as shown in the picture like making crepes.
- Spray some oil on the crepes and turn it over once it's brown. Then fold the crepes once it's brown.
- Ready to serve warm with Tosey masala soup.
If you want a white tosey, use urad dal flour or a white lentils.
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| posted by Skater Girl @ 8:48 PM |
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| Sunday, November 06, 2005 |
| Homemade Sweet Star Bread |
This is a complicated recipe/method. If you're a 1st time bread maker or likes to experiment, I would suggest you read or buy a bread-making book. The one book that I like best is this book:'Bread' because it gives you the step-by-step techniques. Please refer to this book or go online to look up for some of the bread making terms that I am going to use here. This recipe came from this book with modifications being done to the ingredients.
  Ingredients1 pack of Instant yeast 1/2 tsp sugar 1 cup buttermilk 3 cups of unbleach bread flour 1/2 tsp baking soda 1/2 tsp salt 2 1/2 tbsp butter (melted) Egg wash: 1 egg + 1 tbsp milk/water + pinch salt Equipment: Food processor (if available) Oven: 400F
Methods: - Pour the flour, baking soda, sugar, salt, and yeast into the food processor. Pulse the food processor so that mixture is mix.
- Then add buttermilk one at the time. Pulse the mixture until the dough is smooth, soft, and moist. Then add the melted butter and pulse the food processor again for a few seconds.
- Let the mixture stand in the food processor for 5 minutes. (This is the resting period).
- Turn the dough mixture onto floured pastry board. Knead the dough for 10 minutes until it smooth, glossy, and elastic.
- Put the dough in a bowl and cover it with towel. OR Put the dough in a buttered spray tupperware and cover it. Let it rise for 1 1/2 hrs making sure that the dough is doubled from it's original size.
- After that punch the dough once or twice and put it back into the tupperware for another 10 - 15 minutes to rest.
- Then roll out the dough and using your hands pinch the dough roundly. Shape the dough using a shape cutter and make it into balls.
- Sprayed the small springform mold with butter and lay the dough balls into the shape you want.
- Snip the center of each small dough after you finish laying them out. Then egg wash the shape dough.
- Let it proof for 1 -1 1/2 hrs. The balls should rise double from its original size.
- Then final egg wash the balls and sprinkle the granulated sugar on it.
- Bake for 25 minutes or until golden brown. Before putting the springform into the oven. Ice steam the oven so that the oven is moist. How to ice steam the oven?
Ice steam the oven: - Put ice into a rectangular pan and put it into the oven.
- Let it melt half way.
- Then put the springform into the oven.
- 25 minutes from the time you put the ice pan into the oven or when the ice is fully melted pull out the ice pan from the oven.
- Let the dough bake until golden brown.
Enjoy the bread!!.. Make sure that the bread is fully cool before storing it.
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| posted by Skater Girl @ 4:13 PM |
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| Thursday, November 03, 2005 |
| Karipap American style |
 The recipe for this karipap skin is taken from marthastewart.com.
If there is confusion on the method of making the karipap skin, please contact me. I'll be glad to assist you. |
| posted by Skater Girl @ 11:25 PM |
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| Tuesday, November 01, 2005 |
| Squid in soy sauce or Sotong masak kicap |
 Ingredients8 cleaned squids Sweet soy sauce 1/2 Lime green thai curry pasteTomato cut quarterly salt & pepper minced onion minced garlic and ginger chilli paste 1 stalk scallion (sliced) 1 1/2 cups water Methods: - Cleaned the squid if it's bought fresh from the fisherman. Then marinate the squid for a 30 minutes with lime juice, salt and pepper, 2 tbsp soy sauce, and 1 tsp green curry paste.
- Heat the soi in the wok and saute the onions, green curry paste, garlic, ginger, salt and pepper, chilli paste for a few minutes.
- Add 2 tbsp soy sauce and stir gently. Pour the marinated squid and water into the wok and cooked for a few minutes.
- Then add more soy sauce to taste into the wok's mixture. Cover the wok and let the quid cook for a few minutes.
- Finally, add the tomatoes and scallion and 2 stalks of Thai's fresh chilli into the wok and cook for 4 minutes.
- Served with rice.
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| posted by Skater Girl @ 3:01 AM |
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