Banana Milk Buns

 

Recipe source:  Carol


Ingredients:

180g bananas, mashed

270g high protein flour

30g plain flour

30g condensed milk

1 tsp instant dried yeast

60g fresh milk

1/8 tsp salt

20g butter, cut into cubes

15g butter, cut into thin strips
sugar, to sprinkle on the buns

• In a mixer fitted with a dough hook, combine all the ingredients together, except butter.
• Knead until it forms a slightly sticky soft dough. Then add in butter.  Continue to knead until smooth and elastic.   
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Set aside to proof until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 8 equal portions.  Roll into balls.  Cover and rest for about 15 mins.
• Flatten each dough and roll into oblong shape.  Pinch the seam together to seal.  Place the roll, seam side down, onto a greased pan. 
• Mist the rolled dough with water and loosely cover with cling wrap. Proof until just about doubled in size (90%).
• Using a sharp knife, make a slash at the centre of the rolls and place strips of butter into the incision.  Then sprinkle some sugar over the butter.
• Bake the rolls in a preheated oven (175 deg C) for about 25 minutes or until golden brown.

 

Wholemeal Mantou (全麥刈包)

 

 

Split mantou with Red-Cooked Pork Belly filling.



Recipe from: Carol's 全麥刈包

ed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.
Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99

Steamed Mantou makes for a wonderful breakfast or even a snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.  Nowadays they are also served as fast food or with a spicy dip made with chili crab. Deep fried Mantou is usually served as a dessert with sweet condensed milk dip on the side.

Read more at http://www.ifood.tv/blog/how-to-eat-mantou#rpl8Rw5GRSAbSglh.99
Ingredients:  (Makes 12)

Ingredients:

250g plain flour
50g wholemeal flour
15g caster sugar
1/8 tsp salt
1/2 tsp instant dried yeast
1 egg
130g water
20g oil

squares of baking paper

• In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until dough is smooth and leave the sides of the bowl.
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm and moist place to allow the dough to rise until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 12 equal portions.  Cover and set aside to rest for 10 minutes.
• Flatten the dough and roll into an oval shape.  Brush with oil and fold into half.  Place the bun onto a square piece of baking paper.  Repeat with the rest of the dough.  Cover and proof until almost doubled.  
• Steam mantou in medium-high heat for about 12 minutes. 

Red-Cooked Pork Belly (红烧肉)

Ingredients:

950g pork belly
45g garlic, thickly sliced
9g ginger, thickly sliced
110g shallots, thickly sliced
3 dried chillies
1 cinnamon stick
3 star anise
3 cloves
1/2 tsp Sichuan peppercorns
2 tbsp oil
1 tbsp sesame oil
80 - 100g rock sugar + 1/3 cup water
3 cups water/stock (or enough to cover the pork)
hard boiled egg (optional)

Sauce:
2 tbsp dark soy sauce
3 tbsp light soy sauce
4 tbsp Shaoxing cooking wine
pepper & salt, to taste 

 

• Put pork belly into a pot of boiling water and cook for about 20 minutes. Drain and rinse the pork.  Slice the pork into 1 inch cubes.

• In a saucepan, add in rock sugar and water.  Cook until the syrup turns thick with a tinge of yellow. 

 

• Add in pork and stir to coat with syrup.  Continue to cook until caramelised.

  

• In a wok, heat oil and add ginger and shallots.  Sauté for about one minute on medium heat.  Then add in garlic, dried chillies, cinnamon stick, star anise, cloves and Sichuan peppercorns.  Stir fry until fragrant.  Then add in sauce. Bring to the boil.  Toss in pork and syrup, and combine to coat the pork with sauce.  Transfer all into a saucepan.  Add in enough water to cover the meat.
• Bring to the boil and then reduce heat to a low simmer until meat is tender (about 2 hours).  Stir occasionally.
• Remove all the meat from the saucepan.  Discard the spices and strain the sauce.  Reduce the sauce on medium-high heat until sauce thickens and return the meat into the saucepan. 

 

Pandan Chiffon Cake

Recipe Source from The Kitchen 70's

Ingredients:

(A)
4 egg yolks
75g canola oil
100g coconut milk (heat up to 80 deg C)
10-20g pandan paste

(B)
4 egg whites

75g caster sugar

1/8 tsp cream of tartar

(C)
85g low protein flour

15g corn flour

• Preheat oven to 160 degrees C.
• Beat egg yolks until thick and pale.  Gradually add in oil, coconut milk and pandan paste.  Beat until well combined.
• Sift flours into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches.
• Pour batter into an ungreased 8" tube pan. 
• Bake for about 45 minutes or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Coconut Milk Bread

This is an amazingly soft and moist bread with a subtle coco-nutty flavour that you don't want to pass up!

Ingredients:

270g bread flour
30g plain flour
40g caster sugar
1/2 tsp salt
1 1/2 tsp dry instant yeast
1 egg
170g coconut milk
1 tbsp vegetable oil

• In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ]. 
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm, moist and draught-free place to allow the dough to rise until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 3 equal portions.  Roll into balls.  Cover and rest for about 10 mins.
• Flatten each dough into a rectangle and roll it into a tight cylinder.    Pinch the seam at the end to close.  Place the dough, seam side down, into a greased loaf pan.  Loosely cover with cling wrap and let them rise until just about doubled in size.
• Bake in a preheated oven (175 deg C) for about 25 minutes or until golden brown.
• Remove the bread from the pan and brush the top with butter.  

Jingdu Spare Ribs [京都排骨]

Ingredients:

500g spare ribs


(A)
1/2 tsp bicarbonate of soda
1/2 tsp salt

(B)  Marinade:

1 egg white
1 tbsp light soy sauce
1 1/2 tsp dark soy sauce
1 tbsp sugar
1/4 tsp five-spiced powder
1/2 tsp pepper
1 tbsp cooking wine
1/2 tsp sesame oil
 2 tbsp cornflour

(C)  Sauce:
 1/3 cup tomato sauce
3 tbsp Chinkiang black rice vinegar (镇江香醋)
1 1/2 tbsp cooking wine
3 tbsp sugar
3 tsp light soy sauce
1/2 cup water

3 cloves garlic, minced 
1 small piece ginger, minced 
1 tbsp sesame oil

• Cut spare ribs into pieces, combine with ingredients (A) and marinate for about 2 hours.  Rinse under running water and pat dry.
• Mix spare ribs together with marinade (B) except cornflour.  Leave aside for at least 2 hours, preferably over night.
• Add cornflour into spare ribs to coat evenly; deep fry in hot oil until golden brown and cooked.  Drain excess oil and transfer onto a plate.
• With about 2 tbsp of oil left in the wok, stir fry ginger and garlic until aromatic.  Pour in sauce (C) and bring to the boil.  Add in spare ribs and cook under medium heat until almost dry.  Add in sesame oil.
• Serve hot.

Frozen Bananas + Berries Ice-cream

Ingredients:

2 frozen bananas, peeled and cut into chunks
a handful of frozen mixed berries

• Place both ingredients into the Spectablend jug and secure the lid.
• Gradually increase speed to High.  Using the tamper to press down the ingredients into the blade, blend until they reached the consistency of soft serve ice-cream. 
• Do not over mix or they will melt.  Serve immediately.

Herb Crusted Chicken Bites

These chicken meatballs made great finger food for parties.  They can be prepared in advance and frozen for future use.


Ingredients:

1 kg chicken mince
1 tbsp dried mixed herbs
1/2 tbsp salt
1/2 tbsp sugar
1/2 tbsp ground white pepper
1/2 tbsp dessicated coconut
1/2 tbsp cornflour
1 egg white
1/2 tbsp ginger powder
1/2 tbsp garlic powder
dash of sesame oil
1 cups fresh breadcrumbs

• Combine together all the ingredients in a large mixing bowl.  Stir until mince becomes sticky.
• Roll tablespoonfuls of mince mixture into balls.  Place meatballs on a tray lined with baking paper.  Cover and refrigerate until firm.  [or you can place the tray of meatballs into the freezer.  Once they are frozen, transfer them into zip-lock freezer bags and freeze them]
• Heat up a wok or saucepan with enough oil to deep fry the meatballs.  
• Fry until meatballs are cooked.  Serve hot.

Roasted Turkey Wings

Ingredients:

6 Ingham turkey wings

Marinade:
1 small knob ginger - grated
2 clove garlic - grated
1/4 cup soy sauce
1 tbsp fish sauce
1/2 tsp sesame oil
1 tbsp Chinese cooking wine
pepper

Combine marinade in a large bowl.  Add in turkey wings and leave to marinate overnight.Preheat oven to 170 deg C.   Line a shallow roasting tray with baking paper. Place turkey wings onto a rack over the roasting tray and roast wings for 35 minutes.   Turn wings over and roast for a further 30 minutes or until golden and cooked through.

Black Pepper Lamb Chops

Ingredients:

3 lamb chops, trimmed off excess fat
5 tbsp freshly cracked black pepper (adjust according to taste)
dash of ground white pepper
1 tsp sugar (or rock sugar)
salt
olive oil
2 tbsp light soy sauce
1 tsp dark soy sauce (optional)
3 stalks of celery, sliced thickly
2 small carrots, sliced thickly
1 small brown onion, cut into wedges

• Press white pepper and cracked black pepper onto lamb chops.  
• Heat a little olive oil in a frying pan over medium-high heat, put in lamb chops and sear both sides until light brown. Dish out and set aside.
• In the same pan, add a little olive oil and lightly saute onion wedges and carrots.  Put back the lamb chops into the pan.
• Add enough water to cover the chops.  Season with salt, sugar, light soy and dark soy. Bring to the boil and then simmer until lamb is tender.  If sauce dries out before the meat is tender, add more water.  
• Finally, add in celery and stir well.  
• Serve hot.