Sunday, June 7, 2020

Italian Meatballs

Spaghetti & Italian Meatballs
Italian Meatballs


90g white bread, torn into small pieces (without crusts)
45g milk
990g ground beef
400g ground pork
2 large onion (170g), finely chopped
30g finely minced garlic
30g fresh flat leaves parsley, finely chopped
1 tbsp salt
freshly ground black pepper
3 eggs, lightly beaten
60g grated parmesan cheese

olive oil

  • Soak pieces of bread in milk while you prep the other ingredients.
  • In a large mixing bowl, combine beef, pork, onion, garlic, parsley, salt, pepper, eggs and parmesan cheese. Add in soaked breadcrumbs.  Use hands to mix everything together. 
  • Lightly oil your hands to prevent from sticking and gently compress and shape the meatballs  to your preferred size.
  • Heat a little olive oil over medium high heat in a frying pan and brown the meatballs in batches.  Once browned (but not cooked through), transfer them onto a plate.

To make pasta sauce:

1 large onion, chopped
3 cloves garlic, minced
2 cans crushed tomatoes
1/2 cup red wine (optional)
salt & pepper, to taste
olive oil

  • With the same frying pan, add a little olive oil.  Saute chopped onion until soft. Add in minced garlic and fry until aromatic.
  • Add in crushed tomatoes and bring to the boil. Add in meatballs and simmer for about 20 minutes, turning the meatballs occasionally. Season with salt and pepper.
  • Serve the meatballs on cooked pasta.  Garnish with more parmesan cheese.

Saturday, May 30, 2020

Steamed Rice Cake (Chwee Kuih 水粿)

Steamed Rice Cake

Steamed Rice Cake, also known as Chwee Kuih (literally translated to Water Cake) is a popular breakfast item in Malaysia or Singapore. It is made of a variety of flours and water and steamed in small metal bowls.  It is served with preserved radish topping and chilli sauce or sambal.

200g rice flour
25g tapioca flour/cornflour
12g wheat starch
1 tsp sugar
1/2 tsp salt
250ml cold water
750ml boiling water
3 tbsp cooking oil

  • Sift flours together into a mixing bowl.  Add in sugar and salt; then pour in cold water and mix to combine.
  • Pour boiling water into the mixture. Stir well to prevent lumps.  Transfer batter into a pouring jug.
  • Pour batter into individual moulds.  Steam over high heat for 15 - 20 minutes.
  • Remove cakes from steamer and leave to cool.
  • Unmould the cakes using a small pastic knife.
  • Serve with toppings.  

200g preserved chopped radish (chye poh) 
40g dried shrimps, chopped finely (optional)
3 shallots, finely sliced
5 cloves garlic, finely minced
40ml cooking oil
sugar, to taste
soy sauce, to taste

  • Wash and rinse the preserved radish a few times.  Squeeze dry.  Set aside.
  • Heat oil.  Saute shallots and garlic until fragrant.  Transfer into a bowl and set aside.
  • Stir fry dried shrimps with a little oil until fragrant.  Transfer into a bowl and set aside.
  • Stir fry preserved radish. Then add in the sauteed shallots and garlic as well as the dried shrimps.  Add in sugar and soy sauce and stir to combine.

Saturday, May 23, 2020

Pumpkin Pull-Apart Bread

Pumpkin Bread
Pumpkin Bread


350g bread flour
10g milk powder (optional)
40g caster sugar
5g instant dried yeast
4g salt
140g mashed cooked pumpkin
145g (1 egg + milk)
35g olive oil

For brushing:
30g melted buter
30g condensed milk

Icing sugar for dusting (optional)

  • Fit the stand mixer with the dough hook attachment.  In the bowl, combine all the  ingredients, except oil.  Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in oil and continue kneading until dough is smooth and elastic and passed the "window pane test" (Refer to note below).  
  • Place the dough in a lightly greased bowl.  Cover with cling wrap and let it rise until doubled in size.
  • Punch down the dough to release trapped air.  Divide the dough into 12 equal pieces.  Roll into balls. Cover and rest for 15 minutes.
  • Flatten the dough and brush with melted butter and condensed milk mixture;  fold into half .  Then place into a greased loaf pan.  Repeat with the rest of the dough.  Cover and let it rise until almost doubled (90%). 
  • Preheat oven to 170°C.
  • Sift some icing sugar on the surface of the buns before baking.
  • Bake for about 30-35 minutes or till golden brown.

Window Pane Test:  This is the best way to determine if your bread dough is properly kneaded.  To do this, take a small chunk of dough and stretch it between your fingers.  If the dough tears, that means the gluten has not developed and it needs more kneading. The dough is ready to rest and prove if it stretches without tearing (like the picture above).

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