Fruity Bread by Breadmaker

I never wanted to buy a breadmaker as I am I am a strong believer of making bread manually as in  kneading the dough by hand. And the bread will turn out to be more fluffier and softer. But I was wrong and had to eat back my words after using the breadmaker to make bread during the lockdown due to Covid-19 pandemic. Hubby ordered a breadmaker just to prove that Breadmaker will save time and energy and that the bread will turn out beautifully soft too . And seriously it is a great buy. It saves a lot of time and energy. Just need to weigh out the ingredients and adding them into the breadmaker according to the instructions. It takes 3 hrs only and from the adding of ingredients to baking. So happy to own one . It has made life easier. I normally set the Breadmaker to work as soon as I wake up, that is about 5.30am in the morning so that it will be in time for breakfast. 

I like to make fruity bread using the breadmaker as the texture is soft and firm. When toasted it is even more fragrant with the dried fruits in it. Cranberries, raisins and black current and dried peaches. Can eat them with homemade sausages and sunny side up for a western breakfast.

Soft and firm texture, how hubby likes it

Or eat with handcrafted tomato basil butter

 

I love the Bali bought basket with netting

Ideal for storing freshly baked bread

while it cools down

Recipe for bread made in machine in proper order

275 ml water

2tbsp milk powder

1.5 tbsp sugar

1 tsp salt

40gm butter

3 cups Japanese Bread Flour

1/2 tsp yeast

3 tbsp Tangzhong Roux starter

Dried fruits

1/2 cup dried cranberries

1/2 cup blackcurrants

1/4 cup jumbo raisins

1/4  cup dried peaches

Add dried fruit after 1st beep sound or before 2nd sound,after the knead stop after

Set machine to 

Basic Bread - 1

Color -Light

Bread Weight - 2 lb

Baked Chicken Curry Puffs

This is one healthy chicken curry puffs. Love the buttery pastry and the delicious curry chicken and potato fillings which I prepared a day ahead, so as to cut down the work load.  This curry puffs are baked in the oven for a healthier snack. I made a big load so that I can freeze them as emergency food.  First freeze them on a tray, make sure they are sticking to one another, for two hours a least. After that you can stacked them together and packed them in Ziploc bag. Can store up to 2 months. This pastry you can oven baked or deep fry them in oil but I prefer a healthier version that is baking them in oven for 30 mins. Flip them over so that both sides are evenly browned. 

 after baking they look glossy

I double egg wash the puffs

Egg wash before and after baking makes them looks glossy.

Pleating has improved ;)

This pastry is easy to handle,I have adjusted the recipe to my liking

Recipe for the fillings

1/2 chicken breast - diced into small cubes

5 potatoes - diced into small cubes and boiled till soft

2big red onions - diced

1 sprig of curry leaf

4 tbsp if meat curry powder

1tsp chilli flakes

1tbsp of sugar

Salt to taste

3tbsp of cooking oil

1clove of garlic

1 cup water

1/2 tbsp tamarind paste/ Assam Jawa

Method:

Heat up oil in a wok, saute garlic and diced onion till fragrant, add in diced chicken breast, potato ,curry powder , curry leaves and continue stir fry till chicken meat is almost cooked. Add in water and tamarind paste. Lower heat and simmer till water has evaporated. Add sugar and salt for taste. Off heat and cool the fillings before chilling in the fridge . It is easier when fillings is chilled overnight.

Recipe for the crust pastry 

( 18 pieces of puffs ) the puffs can be frozen/ bake or deep fry

Bake for 30 mins @190 Deg.C

400 gm AP flour

1 tsp sugar

3/4 tsp salt

150 gm unsalted butter

150 ml ice water + or -

Rub butter into flour mixture till it resembles bread crumbs, slowly add in ice water. Gentle form into a dough. Rest for 30 mins. Divide dough into equal portions of 38gm balls. Wrap with curry chicken potato fillings ( I prepared a day before)

Stir Fried Rice Cake/ Char Koay Kak

Previous post was on how to make steamed rice cake for this street food called ' Char Koay Kak ' .   Fried Rice Cake  / Char Koay Kak in Hokkien language,literally means Fried Squares of Rice Cake. I made the plain rice cake from scratch. We had ' Char Koay Kak' for lunch the day I made this steamed rice cake.  

Click link below for the recipe

http://www.elinluv.com/2021/07/night-market-street-food-char-koay-kak.html?m=1

Steamed Plain Rice Cake

Since the pandemic started, I have learned to make my own rice cake. Found one recipe that produce soft   firm and,springy . Perfect for making 'Char Koay Kak'... which is our all time favourite street food. Stir fried with preserved radish, bean sprouts , egg and lots of garlic.  Easy to make rice cake and the recipe is a keeper for sure. The recipe is from  Instagrammer  Sonia.  I will share her recipe below.

love the soft springy and light chewy texture

Steamed Rice Cake Recipe:

ingredients 

(A)

200gm overnight cooked rice

300g water  

(B)

100g corn flour

80 gm All Purpose Flour

1 tsp salt

60g water

Method:

Blend (A) in blender till smooth, Add in (B) and continue to blend till well combined and smooth.

Pour into a greased steaming tray and steam for 30mins.

Keep aside to cool before cutting.

Most Popular Restaurants of Whistler, BC

Whistler is a fantastic skiing and snowboarding resort town and offers a lot to do and see. When the slopes close at the end of the day, and you need somewhere to chase the chill away, a restaurant is often what comes to mind first.

These are the most popular restaurants in Whistler, and why their fare is worth plunging down mountainsides to get to!

Quattro at Whistler

Rating: 4.9 stars out of 5 stars.

Where to find it: 4319 Main St.

Average meal cost: $$$$.

In-hotel restaurants have been a classic part of fine dining for centuries, so it's no surprise that the highest-rated Italian restaurant is at home in the Pinnacle Hotel Whistler! Quattro at Whistler is a fantastic restaurant offering familiar and new dishes in some of the best flavor combinations you'll find in Whistler. Although it's the most expensive restaurant on this list, every dish and drink on this menu is good enough to warrant that price. This is a restaurant worth buying real estate for sale in Whistler, so you can come back time and time again. 

Pasta Lupino

Rating: 4.5 stars out of 5 stars.

Where to find it: 4368 Main St #121.

Average meal cost: $.

If you want to try homemade pasta in a restaurant that feels like you’re being welcomed into a family’s home: it’s time to go to Pasta Lupino. Not only is every dish more delicious than the last, but this is also the most affordable restaurant on the list. When placed against Quattro at Whistler, it might be hard to compare because of the clear quality difference, but if you want comfort, it's here. This is the best place to end a day of physical activity and enjoy some carbs while your body catches up with all of the skiing and snowboarding you did.

Red Door Bistro

Rating: 4.8 stars out of 5 stars.

Where to find it: Lake Placid Rd C.

Average meal cost: $$$.

This high-end French and Fusion restaurant has a lot to offer. Not only is the kitchen open behind the bar, so you can watch your food getting cooked, but it's also a fantastic place to enjoy intimate conversation and gathering with friends and loved ones. The menu may have pieces you don't recognize yet, but once you try them, you'll fall in love with the idea of ordering them time and time again.

The Wildflower

Rating: 4.6 stars out of 5 stars.

Where to find it: 4599 Chateau Blvd Unit 210.

Average meal cost: $$.

This sophisticated restaurant offers breakfast and Canadian classics in an upscale restyling. Although it's preferred that you reserve a table, you can still usually grab seating during most weeknights. Not only is the food locally sourced and delicious, but it's all cooked to order and displayed beautifully. This has been voted the most instagrammable restaurant in Whistler multiple times over!

Whistler Dining is Set to Stun

Whether you're in town for the weekend or you're moving to town, these restaurants should be some of the first places you visit once you arrive. Not only is the fare delicious, but the locals are friendly, and the environment is one of the best you'll find.

Vegetarian Dish - Cabbage With Fermented Red Beancurd

Yesterday was Sunday and I thought perhaps I should cook a vegetarian dish with half cabbage, the balanced half actually after cooking the first half with sea prawns . A very delicious vegetarian dish with a combination of two types of canned mushrooms - straw mushrooms and button mushrooms, fried beancurd skin, wood ear fungus, glass noodles, carrots and cabbage. The most hero ingredient is the fermented red beancurd. Hubby likes it with not too much gravy but yet every piece of ingredients are well coated with the thick gravy of the fermented red beancurd . Of course, ginger slices and chopped garlic are important ingredients too , without them, the dish will not be flavour, they h add flavours to the dish. My late mom cooked this dish well. I couldn't recreated this dish like hers but will do for now.  Hubby enjoyed the dish eventhough he is a meat eater. I added a meat dish for him - canned Beef Curry ( Adabi brand ) A complete meal for two person.

Cabbage With Fermented Red Beancurd

Ingredients:

Half cabbage - soaked,rinsed and cut into smaller pieces 

Fried beancurd skin- for vegetarian dish

Canned straw mushrooms - cut into halves

Canned button mushrooms - sliced

Half Carrot -sliced

Wood Ear Fungus - soaked

Glass Noodles - soaked

Saute ingredients

3 cloves of Garlic - chopped

3 slices of ginger

3 cubes of fermented red beancurd + 3 tbsp of  fermented red beancurd liquid

Seasoning:

salt and chicken powder to taste.

method:

Heat up 2 tbsp of cooking oil, saute garlic and ginger till fragrant, add in fermented red beancurd cubes and liquid, stir fry till cubes are mashed up.

Add in the mushrooms, wood ear fungus, fried beancurd skin. Continue stir fry for a few minutes, add in cabbage and stir fry till well combined. Add in water enough to soften the cabbage ( adjust accordingly- I added just enough for a thicker gravy )  and add in salt and chicken powder to taste. Once the cabbage has soften, add in the soaked glass noodles and carrots. Once carrot has slightly soften ,off heat and serve with rice.

Enjoy !

Chicken Schnitzel

Chicken Schnitzel for lunch. The Meaning of Schnitzel - a thin slice of veal or other light meat, coated in breadcrumbs and fried. Easy to prepare and taste good. It has been a long time since I last made them for my Meat Eater. We have extra brown sauce from Tuck Kee Restaurant when we bought Roast Duck , so I used the extra sauce for this Chicken Schnitzel. No wastage!

I need to improve on the texture

the breadcrumbs too fine. 

Chicken Schnitzel

1 large chicken breast - sliced horizontal across into three pieces on each side of breast . Rub Salt  and Pepper on each slices. Season for a few minutes. Coat with AP flour, then dip into whisk egg. After which, coat with breadcrumbs. Fried on shallow oil till golden browned and cooked through. Drain off excess oil on paper towel. Serve with brown sauce of your choice .

Chocolate Hot Cross Buns - Happy Easter

Today is Good Friday ..our Redeemer Lord  Jesus Christ was crucified. His Blood to redeem our Sins in order that we have Eternal life. "Thank you Lord Jesus for dying on the cross for us, which we do not deserved at all "

I have baked a load of Chocolate Hot Cross Buns to remind myself of His sacrificial love for all.

Happy Easter Holiday to all Christians and my loved ones .

Soft and fluffy buns

this recipe taken from Apron You tube channel...easy to make and delicious too

one portion of recipe can make 16 small buns

once the dough has proofed, divide into 16 equal portions

Recipe taken from You Tube Channel

Apron... Click link below for the full video

https://youtu.be/WTCeMn-_Pkk

Ingredients :

Dough

(A)

280gm High Protein Flour

30gm sugar

30gm chocolate powder

1/4 tsp salt

1egg

150gm fresh milk

1/2tbsp instant yeast

(B) 

30gm unsalted butter- room temperature

(C)- white cross

2tbsp flour

2tbsp fresh milk

Fillings

100gm dark chocolate - chopped

Spinach Egg Noodles

The Covid pandemic started in 2020 and since then I have started learning how to make fresh pasta noodles and egg noodles. The starting was more difficult as I do not possess any pasta maker to help roll out the dough into thin and even thickness. Once the fresh noodles making addiction hits me, I decided to get a good pasta maker. Ordered online for a Marcato Pasta Maker and since then , there is no stopping me from making fresh noodles a few times in a month. I have been adventurous trying out new recipes and methods. I have tried making  fresh Spinach Fettuccine but have not tried Spinach Egg Noodles. Yesterday, I made a load of fresh Spinach Noodles using basic egg noodles recipe but added 2 tbsp of spinach juice in the dough making. It turned out great. Springy and has a slight chewy texture. I added the spinach pulps too for a more deep spinach taste. The green colour was not that outstanding but after cooking it has a deeper colour than when it was in raw noodle form. The recipe which I am going to share below will be a keeper for sure.

beautiful natural green colour

from the spinach juice

it is a joy to feel the thin strands of noodles in my hand....

 

Spinach Egg Noodles

Dough recipe- One full recipe = 4 bundles of 115 gm of noodles each bundle for 1pax. 

 

1 cup AP flour

1cup High Protein Flour

2eggs

1tsp salt

2tbsp of blanched spinach juice + pulp

Knead into a dough. First knead the dough will not smooth. But after resting for 30mins, it will have a smoother texture. Leave to rest for 30 mins. Knead again for 7 mins (fold and press method)

Leave to rest for another 30mins. Repeat process for the 3rd time.

Use a pasta maker and roll into sheet from #0 to #7. Dust with potato starch. Crank out noodles using the Tagliolini press.

Pork Trotters Braised In Black Vinegar

Found a packet of frozen Pork Trotters at the base of my chest freezer. Been sitting in the freezer for almost 2 months. Had been wanting to braise the pork trotters with black vinegar but had been procrastinating . So time to cook it the way we like. I did a cheat one and skipped a few steps. Did a fast and simple one. First, saute slices of ginger with sesame oil till fragrant. Add in the blanched trotters and continue to stir fry for a few minutes. Add in 4 cups water and simmer till trotters are soft. Add in 1 cup of black vinegar and continue to simmer under low heat until trotters are tender soft. Add sugar and seasoning and salt to taste. Serve with rice.

 

Pork Trotters Braised In Black Vinegar.

Ingredients:

1/2 of a pork trotter

Ginger slices 

2tbsp sesame oil

1/3 cup Brown sugar 

1/2 cup Black vinegar

4 cups water

Salt to taste

Method:

Blanch pork trotters. Drain dry. Leave aside.

Heat up 3 tbsp of sesame oil and saute ginger slices till fragrant. Add in water and blanched trotters. Simmer under low heat till trotters are soft. Add in black vinegar and brown sugar and continue to simmer further. Once the trotters are tender soft, add in salt to taste. Off heat and leave the trotters to further  absorbed in flavours . Serve with piping hot rice.

Crispy Banana Fritters

Ever since the pandemic has started, tea snack is a must have for the hubby. So I tried out a new recipe for banana fritters.  The batter recipe is good, but I re read and missed out a step. I forgot the step whereby I have to chill the batter before frying the banana in hot oil. It was crispy though but it would have been better if I had chilled the batter for 15 mins in the fridge before using. A keeper for sure. The recipe is from You Tube Channel Spice And Pans .

 

Crispy Banana Fritters

3 bananas  cut into halves

Recipe for the batter :

100gm rice flour

2 tbsp wheat flour

2 tbsp custard powder

1/3 tsp salt

1/3 tsp baking powder

15 gm margarine or butter

110 ml water

For the full video click link https://youtu.be/eVkj_POEL-o

The Types Of Electric Commercial Vehicle Already In Use

A huge amount of the traffic on our streets is commercial. This makes the eradication of fossil fuel powered commercial vehicles extremely important for both the environment and the health of people living in cities. Here are some examples of electric commercial vehicles currently in production.

Milk Floats

Although the milk trucks doing the rounds in American cities are powered by gasoline, the ‘milk floats’ used in England have been electricity powered since 1889. Milk floats are a great example of how electric vehicles can be used in a financially sustainable way to deliver a product.

HGVs

Electric heavy goods vehicles were deemed an impossibility until recently. There is, however, a steady stream of innovative new heavy EV designs being released into the market that seem set to change the course of trucking history. Long distance car and motorbike transport from companies such as https://www.shiply.com/vehicle-delivery/cheap-motorcycle-transport.php, container delivery and refrigerated trucking loads may soon be hauled by electric trucks producing huge amounts of power. Electric motors have one distinct performance advantage over diesel engines when it comes to trucking: torque. Electric motors are far more torquey than their gas guzzling counterparts, which means that future trucks will be able to do away with the complex gearboxes that are needed to get today’s vehicles up hills. In theory, this could compensate for some of the high prices associated with the latest batteries.

Delivery Vans

We are not yet at the point where diesel powered fleets of delivery vans are fading away – but there are signs of the electrification revolution that is to come. Companies with vast logistical budgets like Amazon have invested heavily in the electrification of their delivery fleets. Although electrification currently only makes sense for companies with a great deal of money to invest, the more uptake there is the more affordable future systems will be. Amazon recently collaborated with EV startup Rivian to produce the first fleet of electric delivery vans. If there is one thing you can count on it is that Amazon will try and squeeze every penny it can out of the collaboration, so expect the vans to be offered up to smaller companies in the future.

Motorbikes And Scooters

Take a walk around any major European or North American city and you’ll notice a rather startling new trend if you pay attention: two wheeled electric courier and delivery bikes. Battery powered vehicles are perfectly suited to this role. Light motorbikes are already very efficient due to their low weight, which means that relatively cheap batteries can be used to power them. City deliveries are also usually completed after a very short journey, so operatives rarely have to worry about running out of juice during a job. Because the batteries that power electric two wheeled vehicles are so small, they can be charged using conventional mains chargers and do not require scarce high voltage charging points like larger zero emissions vehicles. In some cities, this electrification has created a stark change in audible atmosphere. No longer are the streets of Paris buzzing with the sound of two stroke engines powering Vespas or Honda C90 type bikes.

 

Homemade Wonton In Soup

Breakfast this morning.....each of us had a bowl of Homemade Wontons soup. Testing out this batch of thicker skin wontons supposedly for deep frying . This thicker skin wontons are great for soup as well. ( made and frozen ) So the end result of my experiment for homemade wonton wrapper, roll dough sheet to #8 for soup and #9 for deep frying. Opposite of what the author of the recipe advised.  I just need to perfect the meat fillings 😂 one that the Meat Eater approves. He is one food critic! 

For the wonton wrappers recipe click here

Have a great day !

Wonton Wrappers Recipe

I decided to try out a new wonton wrapper recipe , recommend by a friend from Perth. She gave me the link and knowing me ,anything to do with noodles and wonton wrappers making, I will not hesitate to try out. This is my third try in making wonton wrappers. It turned out easier when I used the pasta maker to roll out to consistent thickness. Had a fun day making these wrappers. I was also adventurous and did a batch of wonton noodles too. Click  Wonton Noodle for the noodle recipe. The wrapper recipe is at end of page. The Kitchen is my Laboratory where I do my experiments and test it on my hubby the Meat Eater. I just need to perfect a better meat fillings. This filling is a bit compact though it is tasty.

pasta maker gives consistent thickness 

Thicker wrappers for fried wonton

Thinner wrappers for soup wontons

Freeze them for future use as emergency food

Tried the thinner wrappers for fried Wontons and they turned out having softer crisps but good too

Recipe for the Wonton wrappers

300 grams AP flour

160 grams of water

1/4 tsp salt

Mix them together and knead for 6 mins. Rest 30 mins. Knead again till smooth. Roll dough from #0 to #9 into thin sheet. Cut into 2.5 inches square. Use potato starch as dusting flour.

To watch the  whole video, click here

English Muffin - Remake

Woke up early and made these beautiful fluffy English Muffins for the hubby. He requested for English Muffins some days back as the last time I made them was quite a while ago. The recipe is from Apron's You Tube Channel. Easy and fuss free kind of recipe yet producing the fluffiest texture. Great for butter and jam and as a sandwich muffin with corned beef or egg omelette. Very versatile where fillings are concerned. I am happy with the result. The recipe link can be found at the bottom page.

the dough rises fast and ready for

cooking in the pan

I normally leave them in the microwave

Oven to proof 😃

Recipe link

http://www.elinluv.com/2021/05/english-muffins.html?m=1

'Yong Tau Fu' / Stuffed Vegetables With Savoury Sauce

I made some ' Yong Tau Fu ' ( stuffed chillies, bittergourd, okra and eggplant ) unfortunately there were no tofu because I left them out during my grocery shopping. So actually this dish should be called 'yong liew' 😂 cooked in savoury sauce. Our one dish meal for today's lunch and dinner . The meat fillings comprises of minced pork ( fat and lean), dried shrimps, chopped garlic, chopped green onions, chopped chilli, white pepper, light soy sauce, chicken powder,  sesame oil and corn flour.  Just give it a quick stir till all are mixed well and texture of filling has turned slightly sticky.  Stuffed veggies and pan fried them in shallow oil till both sides of the fillings has turned golden brown and the veggies is partially cooked . Made a simple savoury sauce and add in the fragrant stuffed veggies and simmer for 15 mins. Dish up and served with rice. 

 

Add in the pan fried stuffed veggies

into the thickened sauce

and simmer for a further 15 mins

before dishing up

Meat fillings:

500gm minced meat ( Half fat and half lean)

2 tbsp of dried shrimps

100gm of fish paste

1 tbsp of chopped spring onion

1 tbsp of chopped garlic

1 tbsp of chopped chilli

1tsp of light soy sauce

1tsp of sesame oil

1/2 tsp white pepper

1 tsp chicken powder

1tbsp of corn flour

Mix the ingredients together till they turned slightly sticky.

The meat filling is ready for stuffing.

Pan fried the ' Yong liew' in shallow oil till cooked. Dish out and place the ' Yong liew' on paper towel to remove excess oil. Add to the savoury sauce once the sauce is ready.

Savoury sauce:  measurements of ingredients depends how much 'yong liew' you have

Ingredients for making sauce

fermented soybean( tauchu)

Thick soy sauce

Sugar

Garlic

Oil

water 

Corn flour thickening

Saute the garlic and fermented soybean with vegetable oil till fragrant. Add enough water and let it simmer for 15 mins. Add in sugar and corn flour thickening. Add in the young liew' and let it simmer for 5 mins. Dish up and serve with rice.

Enjoy!