Pull Apart Garlic Butter Bread

Posted by Vivian in Bread

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Ingredients:

• 240 ml milk
• 35 gm sugar
• 12 gm salt
• 100 gm whole egg
• 8 g instant yeast
• 500 gm bread flour
• 60 gm cold unsalted butter
• Garlic butter spread

Preparation:

• Add all ingredients into mixing bowl, except for butter and garlic spread.
• Mix well with dough hook on low speed for 3 minutes.
• Scrap down sides and continue to knead for 6 to 8 minutes using medium speed.  Dough will start to pull from the sides.
• Add in butter and mix on low speed for 3 minutes.  Increase speed to medium and knead for 5 minutes.  Up to high speed and knead for another 5 minutes.  Dough will start to form into a ball shape.  If the dough isn't coming together, leave the dough to autolyze for 15 to 20 minutes before attempting to knead again.
• Check on doneness using window pane test.
• Move dough into bowl oiled with olive oil.  Cover and let proof for 60 minutes.
• Divide the dough into 2 equal portions.
• Roll one portion of the dough into a rectangular shape (around L40 cm x W20 cm).  Spread with generous amount of garlic butter.  Using a bench presser, cut the dough down the center along the length side. Divide each half further into 4 pieces, resulting in a total of 8 smaller pieces.  Fold each piece into half.  Stand the folded dough pieces in a loaf pan (9x5 inches), with the folded side facing downwards and the side with opened seam facing upwards, lining each piece against another.
• Repeat process with the second portion of the unrolled dough to fill a second loaf pan.
• Leave the 2 loaves to proof for an hour.
• Preheat oven and bake at 190 degree Celsius for 35 minutes.  Check at 20 minutes mark and tent the loaves if need to to prevent overbrowning.  Place loaf pans on dripping pan instead of rack while baking as there is a risk of the garlic butter flowing over.
• Once done and out from oven, spread the top of loaves with more garlic butter while hot.

Number of servings: 2 loaves

Braised Mushrooms with Sea Cucumber

Posted by Vivian in Chinese, Mushroom

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Ingredients:

• 300 gm sea cucumber (pre-soaked and sliced thickly)
• 10 dried mushroom (soaked overnight)
• 2 pieces of scallops (pre-soaked)
• 5 slices of ginger
• 3 gm fatt choy (pre-soaked, snipped a few times to break up the clump)
• 2 stalks of spring onion)
• 1 ltr of chicken stock
• 1 tbsp potato flour mixed with 1 tbsp of water

Seasoning:

• 2 tbsp of oyster sauce
• 1 tbsp of light soy sauce
• 1 tsp of sesame oil
• 1 tsp of sugar 
• Dash of pepper
• 1 tbsp shaoxing wine

Preparation:

• Heat oil and fry ginger until fragrant.
• Add in mushroom and stir well.
• Add in dried scallops and sea cucumber.  Fry for a minute or two.
• Mix in seasoning.
• Pour in chicken stock and let it boil.
• Reduce heat and let simmer for 45 minutes until sea cucumber is slightly softened.
• Add in fatt choy and spring onion.
• Simmer for another 3 to 4 minutes and thicken with potato starch.

Number of servings: 4 to 5

Heng Hua Beehoon (兴化米粉)

Posted by Vivian in Chinese, Noodles

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 Ingredients:

• Choy sum (cut 1 inch long)
• Chinese parsley (cut into 1 inch long)
• 50 gm dried shrimp (soaked and pounded/minced)
• 12 pieces of tau pok (sliced into 1 inch long)
• 500 gm pork belly (julienned)
• 6 cloves of shallots (minced) 
• Heng hwa beehoon (no soaking required)
• 10 pieces of dried mushroom (soaked overnight and julienned)
• 200 ml of water (reserved from soaking of dried shrimp)
• 1.5 ltr of chicken stock (with extra on the side)

(weight of ingredients purely based on estimation.)

Preparation:

• Heat oil. Add in shallot, allowing it to brown.
• Add shrimp and mix well.
• Lower heat slightly and add in pork belly. 
• Once the pork belly is half cooked, mix in the mushroom, followed by tau pok.
• Add in around 1.5 ltr of chicken stock.
• Mix in choy sum and parsley.
• Season to taste with salt.
• Add bee hoon in batches, allowing the bee hoon to soak up the stock.
• More chicken stock can be added if the mixture is drying before all bee hoon are well cooked. 

Number of servings: 10 to 12