No-Frills Recipes ... cooking, baking & excerpts on travel

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add

  This easy stir-fry pork tenderloin or pork fillet  is a quick-fix for dinner and can be served on the table in less than 30 minutes.  This dish may have only a few ingredients but is packed with flavour and the pork is soft and velvety which will please the family. Stir-fry pork fillet with ginger and spring onions  ~    姜葱炒猪肉 Ingredients 200 gm pork fillet, sliced 1 tsp light soya sauce 1/2 tsp oyster sauce 3/4 tsp cornflour 1/2 tsp sesame oil 8 slices ginger 2 pips garlic, chopped 1 onion, cut into wedges Spring onions a pinch of salt a pinch of sodium bicarbonate to tenderise the meat Shaoxing wine to drizzle Method Marinate the pork fillet with the sauces, salt, sesame oil, cornflour and sodium bicarbonate for a hour or more. Saute the chopped garlic with some oil, then toss in the ginger and fry till fragrant.  Add in the marinated pork and stir-fry.  Sprinkle some water to cook the meat, cover with lid.  Once the meat is cooked, toss in the spring onions and onion wedges.  Stir

  It's Wool Roll Bread again ........ and this time I used homemade sweet red beans as filling.  As I wanted to make the dough into six rolls instead of five, I chose to try out with a 9 inch instead of an 8 inch round pan.  The six rolls rested neatly in the bigger pan and the reason why I prefer to make into six rolls is because I find that six rolls can acommodate more filling.  Without any doubt, this bread was soft and yummy and I kept the balance in an air tight container, at room temperature and it stayed soft till the third day.  You can opt to microwave the bread for a brief 10 seconds if you prefer to enjoy a piece of warm bread with your favourite cuppa. Wool Roll Bread with Red Bean Filling  ~   红豆毛线球面包    (adapted from 'here' )                                       Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Sweet re

  This is a simple dish of braised pork belly with beancurd sticks and during braising, the beancurd sticks will absorb the flavours of the braising liquid and will become soft and slightly velvety.  But first the brittle sticks have to be reconstituted in water to soften, before cooking.  Serve this with steamed rice alongside some quick blanched or fried greens. Braised Pork Belly with Beancurd Sticks    ~     腐竹焖五花肉  Ingredients 600 gm pork belly cut into bite size 90 gm dried beancurd stick 1 Tbsp light soya sauce 1/2 Tbsp dark soya sauce 2 Tbsp oyster sauce 1 tsp sugar and rock sugar to taste 1 tsp salt a dash of pepper 4 to 5 slices of ginger 4 pips of garlic, crushed 2 star anise 2 cloves 1 cinnamon stick 2 Bay leaves 1 Tbsp Shaoxing wine Spring onions to garnish (optional) Method Soak the dried beancurd stick till soft, may take about 30 to 45 mins.  Once softened, rinse and cut into 2 inch lengths.  Set aside. Marinate the pork belly with light and dark soya sauces, oyster sau