Thai Chilli Paste (Nam Prik Pao)

 

Adapted from She Simmers' Nam Prik Pao Recipe (น้ำพริกเผา) – Thai Chilli Jam

Ingredients:

160g fresh cayenne chillies
130g garlic, sliced
200g shallots, sliced
60g toasted shrimp paste (belacan)
125g pure coconut sugar/palm sugar, grated
80g dried shrimps, washed and drained
4 tbsp tamarind paste
4 tbsp fish sauce
1 1/2 cup water
200ml cooking oil

• In a dry wok over low-heat,  toast chillies until lightly charred.  Set aside.
• Heat a little oil in a wok over medium-high heat and fry the sliced shallots, garlic and dried shrimps separately until light brown and fragrant.  Set aside.
• Grind the dried shrimps in a grinder until very fine.  Set aside. 
• Using a food processor or a pestle & mortar, process the chillies, garlic, shallots, toasted shrimp paste and water until a thick paste is formed.  
• Heat oil in a wok and add in the paste, dried shrimps, tamarind paste, fish sauce and sugar and cook over medium heat, stirring occasionally; for about 15 minutes or until you achieved the consistency you desired.  
• Store your chilli paste in clean, dry glass jars.  They will keep for months in the refrigerator.

Hot Cross Buns

Adapted from :  BBC Australian Good Food Magazine

450g bread flour
3 tsp dried yeast
40g pure coconut sugar / palm sugar - grated
10g caster sugar
1 tsp mixed spice
50g dried cranberries - roughly chopped
1 tsp salt
150ml warm milk
50ml warm water
1 egg, beaten
50g unsalted butter, melted

50g plain flour + water - to make a thick paste
extra melted butter - brushing

• In a mixer fitted with a dough hook, combine flour, sugars, yeast, mixed spice and cranberries together.  Knead to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).

• Add in melted butter and continue to knead until fully incorporated.   
  [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].

• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]

• Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands.

• Divide dough into 12 pieces.  Shape each piece into a smooth round ball and place on a lightly greased baking tray, allowing room between each bun for rising. 

• Using a small sharp knife, score a cross on top of each bun, then cover with a damp tea towel and stand in a warm place to prove until almost doubled in size.

• Preheat oven to 180 degrees C.  Combine flour and just enough water to make a thick paste.  Spoon into piping bag and pipe crosses on tops of buns.  Bake for about 15 minutes or until golden brown.

• Brush the buns with melted butter.  

White Sandwich Loaf

Adapted from Joceline Lyn' 'Egg White Toast'

220g bread flour

80g plain flour

20g caster sugar

2 tsp active dry yeast
130g Greek yoghurt 

80g (2) egg whites egg, lightly beaten

1/4 tsp salt
45g olive oil

• In a mixer fitted with a dough hook, combine flours, sugar, yeast, yoghurt and egg whites together.  Knead to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).

• Add in oil and continue to knead until fully incorporated.  
  [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].

• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is underproved and needs more time to proof further.]

• Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands.

• Roll the dough into a ball. Rest for 10 minutes. 
   
• Flatten the dough and roll it up like a swiss roll.

• Place the roll into a greased loaf pan and cover with lightly oiled clingfilm.  For final proofing, leave it to rise in a warm, moist and draught-free place until it nearly doubled in size.   

• Bake in a preheated oven of 175 degrees C for about 20 -  25 minutes or until golden brown.

• Brush the bread with melted butter.