Friday, 7 December 2018

Sweet Soya Sauce Mid Joint

Using simple ingredients like light soya sauce and dark brown sugar to create a caramelized glaze coating the juicy and tender wings - without a long list of spices. Simplicity is the key in savoring the true flavour of the ingredients 😄

Servings: 2 to 3 persons


300g mid joints

2 tsp dark brown sugar
2 tsp low-salt light soya sauce.
1/2 tsp honey
1/8 tsp fine salt
A few shakes of pepper

Leftover marinade
2 tps golden syrup/honey

Some chinese coriander leaves


1. Rinse the wings.

2. Marinate the wings with the marinade.

Marinate the wings for an hour or more. For long hours of marinating, seal with cling wrap and keep them in a fridge. Remove the marinated wings from the fridge about 30 minutes before cooking.

3. Line the baking tray with parchment paper. To prevent the heating elements of the toaster oven from over-browning the base of the wings, I lined two sheets of tissue paper below the parchment paper. 

4. Arrange the marinated wings in a single layer over the tray.

5. Cook the wings in a pre-heated toaster oven at 180℃ for about 20 minutes.

Remove the wings from the toaster oven, and brush a coat of the leftover marinade over the wings.
Return the wings to the oven and bake at 170℃ for 10 minutes.

Mix the leftover marinade with about 1/2 to 1 tbsp of golden syrup/honey.

Brush the marinade over the wings, and bake at 160℃ for  5 minutes. Repeat this step till you use up all the marinade (about twice), and bake at 150℃ for 5 minutes.

6. Garnish with some Chinese coriander leaves, and serve it hot with warm rice 🍚🍛😋

Purple Corn Soya Milk Bread 紫黍豆浆吐司

Another purple soya milk bread but using purple corn powder instead of purple wheat flour. Besides the purple corn powder, the dough was mixed with multigrains soya pulp too. The mulitgrains involved organic soya beans, red kidney beans, almonds, black beans, pumpkin seeds, and walnut. The aroma of the bread was fantastic towards the end of the baking 😍

Yield: one loaf
Pan size: Jamie Oliver Bread Pan 1.5L 21x13x10 cm
Raw dough weight: 655g
Baking temperature: lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 25 minutes or golden.


235g Prima bread flour
20g Prima superfine wholegrain flour
10g organic raw purple corn powder
30g multigrain soya pulp
50g active natural yeast/sourdough
15g raw cane sugar
20g caster sugar
3g fine salt
1g instant dry yeast

160g sweetened soya milk, cold

20g unsalted butter, cold


1. Add all the dry ingredients into the mixing bowl and mix briefly.

Add in the cold soya milk and mix till the content form into a smooth dough. Add the cold unsalted butter and let it stands for about 5 minutes.

Knead at Speed 5 of a Kitchen Aid stand mixer for about 15 minutes, or till reaching window pane.

Transfer the dough to a lightly oiled plastic bag, tie a loose knot, and let it stands in room temperature for about 30 minutes.

Cover and store in the chiller for about 16 hours for overnight cold fermentation.

2. Remove the dough from the fridge, invert with the plastic bag, and let it stands in room temperature for about 1 hour.

3. Transfer the dough to a floured work top,

deflate the dough, and roll into a flat dough.

Fold in the four sides, turn it over, and let it rests for about 15 minutes.

4. Roll out the dough

and roll it up.

Transfer to the bread pan coated with a thin layer of butter.

Cover with a tea towel and let it proofs for about 90 to 100 minutes, or till double in size.

5. Dust a thin layer of bread flour over, and score the top with a razor.

6. Bake at lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 25 minutes or till golden.

7. Transfer the bread to a cooling rack immediately after leaving the oven.

Cut after the bread has cooled down 😋

Thursday, 6 December 2018

Korean Spicy Tofu 韩式甜辣豆干

A very appetising Korean side dish which I learned from RasaMalaysia Korean Spicy Tofu shared on Pinterest. Very simple ingredients and steps, yet it's a very delicious vegetarian dish 😋

Servings: 2 to 3 persons


220g organic firm bean cake/tofu/tau kwa
Some fine salt

2 cloves garlic
1 stalk spring onion

2~3 tsp sesame oil
8g low-salt light soya sauce, 2 tsp
8g rice wine 花雕酒, 2 tsp
1 heap tsp Korean red pepper paste
15~20g raw sugar

2 tsp roasted sesame seeds


1. Rinse firm soya bean cake/tofu/tau kwa and cut into 3 portions. Let the soya bean cake stands on a rack to drain away the excess liquid. I let the soya bean cake stood for about 30 minutes.

2. While waiting, chop the garlic into fine bits, Separate the spring onion into two parts - the green leaf and the white stem. Cut the spring onion into fine bits.

3. Mix light soya sauce, rice wine and korean red pepper paste in a small bowl and set aside.

4. Pat dry the soya bean cake over a paper kitchen towel, and rub some fine salt over the upper and lower faces of the soya bean cake.

5. Pan fried both faces of the soya bean cake till golden over medium hot olive oil. I used a sheet of parchment paper to save the time from washing the sticky pan later 😉

6. Transfer the soya bean cakes to a plate. Pour about 2 to 3 tsp of sesame oil into the pan and heat up at low temperature.

Pan fry the garlic till golden before adding the white spring onion stem. Wait for the spring onion to become fragrant.

Pour the sauce mixture from Step 3 into the pan,

followed by the raw sugar.

When the sauce starts to bubble, add about 1 tps of roasted sesame seeds to the sauce. Continue to heat at low temperature till the sauce thickens.

7. Turn off the heat, return the soya bean cake to the pan, and coat evenly with the sauce.

8. Garnish with cut green spring onion and more roasted sesame seeds. Serve with warm rice 😋