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

  Looks like I'm hooked on making bread and trying to 'perfect' the recipe through trial and error.  Needs a lot of practice and I've tried bread making using the tanzhong (aka 'water roux') method with the help of the breadmaker.  Ever since the breadmaker died on me, I have switched to using the stand mixer to try the tangzhong method.  Bread made using the tangzhong method is soft and fluffy and here I have made a Chocolate and Matcha marble loaf. Marble Chocolate Matcha Bread (Tangzhong method)   ~   (汤种大理石面包） Ingredients for Tangzhong (aka 'water roux') 25 gm high protein flour 120 ml water Method Mix the flour with water and  cook on low flame till it forms a paste and lines can be drawn. Cover with cling wrap with the wrap touching on the surface of the paste to prevent it from drying.  Let cool or preferably chill in fridge overnight.  Bring it to room temperature before using. Ingredients for Main dough 300 gm high protein flour 1 tsp dry yeast

  This is a mild gingery and tangy dish, not too spicy and with the correct amount of sweetness to whet your appetite.   This a very appetising dish as I like to cook it till semi-dry so that the sauce can be nicely infused into the meat to make it more tasty. Mild Tangy Braised Pork Shoulder  ~  酸红烧猪肩  Ingredients 650 gm pork shoulder, cut into bite size 4 pips of garlic, chopped 3 slices ginger, chopped 4 dried chillies 2 pieces tamaraind skin 1 Tbap dark soy sauce 1.1/2 Tbsp light soy sauce 1 Tbsp brown sugar or rock sugar and to taste Method Soak the dried chillies in hot water to soften. With some oil in a pan saute the chopped garlic and ginger till fragrant.  Add in the pork shoulder, stir fry, add in the dried chillies and tamarind skin.  Add in the dark and light soy sauces, sugar and enough water to cover the meat.  Once it starts to boil, switch to medium flame, cover with lid and let it simmer till the pork is tender.  Cook till semi-dry and test for taste. Dish up and serv

  These hearty cupcakes are packed with grated carrots, crunchy walnuts and soft mashed bananas.  They are full of texture, taste like carrot cake but yummier because of the addition of bananas which makes them soft and moist. These cuppies are made with oil instead of butter which is more 'heart-healthy' and is an easy grab-and-go at breakfast. Moist Carrot Banana Walnut Cupcake  ~  胡萝卜香蕉核桃 杯子蛋糕                   Ingredients 158 gm plain flour 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp vanilla 1/4 cup oil 150 gm brown sugar 2 'L' eggs 100 gm over ripe bananas (mashed) 148 gm shredded carrots 50 gm walnuts, slightly toasted and chopped Method Whisk flour, baking soda, salt and cinnamon.  Set aside. Whisk oil, brown sugar and eggs.  Stir in mashed bananas, vanilla and shredded carrots, mix well. Add the dry ingredients into the wet ingredients, add in chopped walnuts and mix till just combined. Divide batter evenly into a lightly greased muffin pan. Bake in

  I have blogged  'Kaya' or Coconut egg jam and  'Pandan Kaya'  before but it was indeed a tedious job as it entails a lot of standing and stirring for long hours in order to achieve the golden and creamy kaya.  I was very eager to try out the Easy Kaya Recipe when I stumbled upon Bake with Paws blog.  Compared to the authentic, traditional way of making kaya, this is truly a Godsend recipe.  The trick is to only use whole egg yolks with no trace of egg whites plus coconut cream and palm sugar.  For more details regarding this 'short cut' kaya recipe, do take some time to read 'here'.   Quick Fix Kaya ~   十五分钟咖椰    ( adapted from 'here' ) Ingredients 3 'L'egg yolks 30 gm cane sugar or granulated sugar 30 gm gula melaka (palm sugar), chopped fine 150 gm Kara coconut cream 4 Pandan (screwpine) leaves Method Separate the egg yolks from the whites and try to remove as much egg whites as possible.  Or you can sieve out the whites.  Traces