Wednesday 27 September 2017

Sweet Dessicated Coconut 干煸椰丝

Homemade dessicated coconut prepared from grated fresh coconut toasted in a dry pan to golden and fragrant. It can be used in rendang/dry curry dishes, or topping for bread or cookies 🍛🍞🍪 
As it is quite easy to prepare the dessicated coconut, so I just prepare a small quantity enough for my rendang dish. Use it while it is fresh 🌴

Produced about 40g of sweet dessicated coconut


70g fresh grated coconut
Pinch of salt
2 tsp raw sugar


1. Heat grated coconut in a non-stick pot or pan at low heat till the coconut becomes light and loose. Stir frequently to avoid burning it.

2. Add in salt and raw sugar.

Continue to stir the coconut till the sugar dissolve, or till slightly golden brown.

3. Store the coconut in a clean and air-tight container till needed 😀

Saturday 23 September 2017

Sourdough Light Rye Bread 酸种轻裸麦面包

Continuing from my previous light rye bread recipe, I added a little sourdough to the rye bread to give it a slightly tangy taste. However, the tanginess was not conspicuous. Love the soft brown crust which gave the bread a nice aroma, but not chewy.  Therefore, the bread can be eaten without toasting, though toasting will give a better aroma to it 😁

Raw dough weight:437g
Bread weight: 398g
Bread maker: Mayer MMBM12
Baking temperature: 200°C for 25 to 30 minutes.
Mould: Oval banneton 20x14x8 cm

Rye Sourdough
22g active natural yeast
10g unbleached bread flour
5g organic rye flour
15g water

Dough Ingredients
125g water
28g raw sugar
5g fine salt
180g unbleached bread flour
35g organic rye flour
3g instant dry yeast
above rye sourdough, about 50g

To be added at the 10th minute after the bread maker program started
10g cold unsalted butter

1. Mix all the rye sourdough ingredients in a small container, sealed with cling wrap, and leave in room temperature for about 12 to 14 hours.
 Day 1 evening

Day 2 morning

2. Mix  bread flour and rye flour together in a bowl. Set aside.

3. Pour all the ingredients, except the butter, into the bread pan of a bread maker. Follow the sequence of the ingredients listed.

Select "C-11 Ferment Dough" and start the program. The program, which lasts for 1 hour 30 minutes, comprised of mixing, kneading and first fermentation.

Add the cold butter to the kneading dough when the countdown timer read "1:20".

At the end of the program.

4. Turn out the dough to a floured work top, and deflate it using your palm.

Fold in the 4 sides towards the centre.

Flip over and cover with a lid. Let the dough rest for about 15 minutes.

5. Roll out the dough into a rectangular shape of about 1cm thick. The shorter width of the dough should correspond to the base length of the banneton.

Flip over the dough so the smoother side is facing down.

Roll up the dough, and pinch the edge at the ends to seal.

6. Sprinkle some bread flour over the banneton.

Lower the dough into the banneton with the seam side facing up.

Cover with a tea cloth and let the dough proof for about 35 minutes, or till the dough double in volume, at room temperature.

End of the 35-minute proofing.

7. Preheat the oven to 200°C for about 10 minutes.
Sprinkle some flour over the dough, and place a parchment paper above.

With the help of the baking tray, flip the banneton over onto the baking tray.

Remove the banneton and sprinkle some flour over the top of the dough.

Cut a long slit in the middle using a razor.

8. Baked at middle rack of the oven set at 200°C for about 25 to 30 minutes or till the bread sounded hollow when tapped with a spoon.

9. Let the bread cooled down completely before cutting :)

Potato Chicken Bun 马铃薯鸡肉包

Soft milk bun with tender chicken chunks in creamy whipped potato filling. I used to find this potato chicken buns easily at local bakeries. However, it seems to disappear from the local bakeries' shelves recently 😞

Fret not 😓 From my small kitchen, I managed to replicate 5 potato chicken buns without any proper recipe to fall back 🙂 In my next attempt, I shall include some bit-size button mushrooms and capsicums in the filling to make a more wholesome meal. Although the process of preparing the filling was rather tedious, it certainly worth to serve your family with good healthy meal to start the day 🌅

I was happy to be able to re-introduce this nice and nutritious item back to my family's breakfast menu 😋

You can prepare the potato chicken filling following your preference. Below recipe is just my simple version. I was happy that the filling was prepared in exact quantity and used up by the 5 buns - no leftover despite using intuitive estimation 🤓  To be healthier, try not to substitute the fresh chicken meat by luncheon meat or sausage 🚨

Potato Chicken Filling (220g)


80g poached chicken fillets 水煮鸡胸肉

20g onion, chopped 洋葱,切碎
25g carrot, diced 胡萝卜,切丁
100g russet potato, peeled, diced and soak in salt water 马铃薯

20ml fresh milk 鲜奶
60ml water æ°´

sugar, salt, garlic powder, and black pepper to taste 糖,盐,蒜头粉,和黑胡椒适量

1 tsp spring onion, thinly sliced 青葱,切粒
1 tsp coriander, chopped 芫荽,切碎


1. Rinse chicken fillets and set aside.
Add 1 slice of ginger and about 1 stalk of white scallion, to about 400g of water, and heat till bubbles start to gather at the bottom of the pot, and light steam can be seen.

Submerge the chicken fillets in the hot water, turn off the heat, and let the chicken fillets simmer for about 10 minutes, or till tenderly cooked.

10 minutes later

2. Cut the poached chicken fillets into 1-cm chunks and collect about 80g of them in a bowl.

Sprinkle a little salt and black pepper over the chicken chunks. Cover and set aside.
It's okay if the meat is only 90% cooked, the later heating and baking will compensate it.

3. Heat up 2 tsp of olive oil and 1 tsp of butter till the latter melted.

Saute onion till fragrant, then add in some black pepper and garlic powder.

Stir fry diced carrot and potato chunks till the latter turn a little translucent.

Pure in the milk and water. The liquid should just submerge the potato chunks. Bring to a boil, cover with a lid and simmer for about 20 minutes, or till the potato soften.

Break down the softened potato and stir the ingredients into a paste.

Remove the pot from the stove. Add sugar, salt and black pepper to taste.

Add in the chicken chunks from (2).

If the content is too dry, adjust the moisture by adding fresh milk

Finally, add in the chopped spring onion and coriander leaves.

Transfer to a bowl, seal with cling wrap, and let it cool down till needed.

Sweet Milk Bun Dough (296g)


95g fresh milk 鲜奶
10g condensed milk 炼奶
1/4 tsp instant dry yeast 速发干酵母

140g unbleached bread flour 无漂白高筋面粉
10g superfine wholegrain flour 超细全麦面粉
20g fine sugar 细砂糖
15g beaten egg 蛋液
1g salt 盐

10g unsalted butter 无盐牛油


As the quantity of the dough was relatively small, so I preferred to hand knead it instead of using a breadmaker.  

1. Sprinkle instant dry yeast over the mixture of fresh milk and condensed milk. Cover and set aside for about 15 minutes.

2. Mix the rest of the ingredients, except the butter, in a mixing bowl.

Pour in the milk-yeast mixture from (1) and mix into a lump.

Cover and let the mixture rest for about 15 minutes.

3. Knead the dough till smooth, then knead in the unsalted butter.

Stop kneading after the dough has achieved window-pane when stretches out.

Shape the dough into a ball,

 place in a slightly-oiled bowl, spray some water, and cover with a lid. Let the dough proof for about 1 hour or till double in size.

4. Turn out the dough onto a floured work top, flatten and divide into 5 portions.

Shape the doughs into small balls, cover and rest for about 15 minutes.

5. Take a dough ball, roll out into a round flat dough with the edge thinner than the centre.

Scoop about 43g of the chicken potato paste onto the dough skin.

Wrap up and seal.

With the seam side facing down, place the dough into a paper baking mould.

Arrange on a baking tray, spray some water over,

and proof in a closed oven for about 45 minutes, or till the dough double in size.

6. Select 5 coriander leaves for decorating the dough. This step is optional.

Apply some egg wash over the dough, and place a piece of coriander leaf over the top. Brush another layer of egg wash to coat the leaf.

Use a pair of kitchen scissors to cut 4 small openings at the four corners.

7. Bake at the middle rack of a preheated oven at 180°C for 5 minutes. Reduce the temperature to 170°C and bake for 15 minutes, or till the top turns golden.

End of baking

8. Let the buns cool down slightly before serving.