Thursday, November 20, 2014

Watermelon Look-A-Like Raisin Bread 西瓜面包

I've seen a Watermelon Bread post on Facebook not long ago but couldn't recall the website.  I was intrigued by the artistic creation and set off to google for more images and recipes for Watermelon Bread.   I was so pleased and happy when I finally discovered a Watermelon Look-a-like Raisin Bread recipe from Veronica's Kitchen.   Thank you so much, Veronica.   The bread was soft, freshly baked and I had toasted watermelon bread for breakfast the next day.  They tasted great, laced with a layer of chunky peanut butter!

Place all ingredients except butter and raisins into a mixing bowl.  Beat till a dough is formed, then add in the cubed butter.  Continue to beat till an elastic and smooth ball of dough is formed.

Transfer the dough onto a floured surface, lightly knead for a while.  Divide into 2 portions and divide 1 portion into 2, thus making 3 portions.  Lightly knead a small piece of plain dough, form into a ball, place in a lightly greased bowl, cover with clingwrap and let prove in a warm place for an hour or till double in size.  Put a few drops of green colouring onto the other small piece of dough, roll in between the palms of your hands till colouring is incorporated.   Cover with clingwrap and let prove for an hour in a warm place.

Likewise, put some drops of pink or red colouring onto the biggest piece of dough and roll in between the palms of your hands, add in the dark raisins.  Cover with clingwrap, let prove in a warm place for an hour.  After proving, knock down some air in the dough and knead lightly.

Shape the dough into a log, the length of the base of the lightly greased loaf dish (4.1/2 x 8.1/2 x 3 inch).   Knock down some air in the plain dough, knead lightly, roll out to a piece big enough to wrap up the red log.   Brush the dough with some milk, place the log on top and roll up.

Pinch the seams alongside the log and also the seams at the 2 ends.  Knock down some air in the green dough, roll out to a much bigger piece than the plain dough, brush with milk.

Wrap up the white log with the green dough.  Pinch the seams and tuck in the ends.  Place the dough, seamsides down into the greased  loaf dish.  Cover with clingwrap and let prove in a warm place for an hour or so.  Bake in a preheated oven at  180 deg.C for about 30 to 35 mins.   Remove loaf and place on a wire rack to cool.  (To test whether the bread is baked, give a knock on the top and if a hollow sound is heard, then the bread is done).

Recipe for Watermelon Look-A-Like Raisin Bread  西瓜面包


    • 320 gm high protein/bread flour
    • 1 medium egg (50 gm)
    • 3/4 tsp instant dried yeast
    • 1/2 tsp salt
    • 20 to 30 gm sugar
    • 160 ml milk
    • 50 gm butter cut into cubes (room temperature)
    • 100 gm black raisins
    • Red and Green food colouring

    Please refer to the above pictures.

continue reading "Watermelon Look-A-Like Raisin Bread 西瓜面包"

Monday, November 17, 2014

Durian Ice Popsicles 榴莲冰棒。

I've bought this set of ice popsicle moulds quite some time ago and had totally forgotten to put them to good use until lately.   We have had some durians for dessert and I used the leftover to make this yummy frozen popsicle.  Well, enjoying durians is a much acquired taste, it's either you like it or you don't.  Some people just adore the smelly fruit while others are simply repulsed by it!  Which category are you?

Recipe for Durian Ice Popsicles


  • 250 gm durian flesh           
  • 5 Tbsp caster sugar
  • 250 ml full cream milk
  • a pinch of salt
  1. Put all the above ingredients into a blender and blend till thick and creamy.
  2. Pour the mixture into the ice popsicle moulds.
  3. Freeze till firm, preferably overnight.         

continue reading "Durian Ice Popsicles 榴莲冰棒。"

Thursday, November 13, 2014

Braised Pork Belly with Lotus Root 莲藕焖猪肉

Sokehah Cheah | 11:25 AM | | | 9 Comments so far

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice!

Recipe for Braised Pork Belly with Lotus Root

  • 300 gm pork  belly, cut into bite size
  • 150 gm young lotus root, sliced
  • 4 pips garlic, smashed
  • 20 gm wood ear fungus, soaked, stemmed, cut into strips
  • 2 pices of Nam Yue (fermented bean curd)
  • 1 tsp dark soya sauce
  • 2 tsp Shaoxing wine
  • 3 cups water
  • Salt and sugar to taste
  1. Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry.
  2. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus.
  3. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced.
  4. Toss in the sliced lotus root, stir-fry for a while
  5. Add sugar and salt to taste
  6. Drizzle in the Shaoxing wine, mix well.
  7. Dish out and serve with hot white rice.

continue reading "Braised Pork Belly with Lotus Root 莲藕焖猪肉 "

Monday, November 10, 2014

Orange Chiffon Cake 香橙戚风蛋糕

Sokehah Cheah | 3:14 PM | | | | | 9 Comments so far

I haven't baked mini chiffon cakes before and  with this 4 egg recipe, I managed to get 2 mini chiffon cakes.  These orange chiffon cakes were soft, moist, fluffy and the colour was of a striking bright orange.  I was totally pleased with these 'products' and yes, they were indeed yummy!

Recipe for Orange Chiffon Cake  (Adapted froml Anncoo Journal with modification)

Ingredients  (A)                                          

  • 4 egg yolks
  • 15 gm caster sugar
  • 50 gm corn/canola oil
  • 70 ml orange juice
  • 90 gm plain flour
  • 10 gm cornflour
  • Zest of 1 orange
  • 4 egg whites  
  • 65 gm caster sugar
  1. Sift plain flour and cornflour into a bowl.
  2. Beat egg yolks and sugar with a hand whisk till pale. 
  3. Add in oil, orange juice, zest and stir as you add.
  4. Sift the flour mixture again into the egg yolk mixture.  Stir well till smooth and mixture becomes a thick paste.
  5. Beat egg whites till foamy, add in sugar and continue to beat till stiff but not dry.
  6. Fold the egg whites into the egg mixture, mix well.
  7. Pour the mixture into two mini chiffon cake pans.  Lift and drop pans gently to remove air bubbles.
  8. Bake in a preheated oven @ 160 deg.C on the lower shelf  for 45 mins.  Test with a skewer till it comes out clean.
  9. Immediately invert the pans onto a wire rack to cool completely.
  10. Slide a sharp knife round the sides of the pans to unmould the cakes.

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Thursday, November 6, 2014

Puff Pastry Egg Tarts - 2 酥皮蛋撻

Sokehah Cheah | 7:35 AM | | | | | | | 19 Comments so far

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!

Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),

Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.

After 30 mins., roll out the water dough, place the oil dough in the centre and wrap it up like in the above picture.  Wrap with clingwrap and keep in the fridge for 30 mins.

After 30 mins. roll out the dough and fold into three like in the above pictures.  Wrap with clingwrap and keep refridgerated for another 30 mins.

Repeat this step (3 layers) one more time.  Wrap up the dough and keep chilled for another 30 mins.

 After 30 mins., roll out the dough and this time fold into 4 layers, like in the pictures.  Wrap up and keep chilled for another 30 mins.  Roll out the dough, cut with a pastry cutter.  Lightly press the dough onto lightly greased tart moulds, prick some holes with a fork.  Keep these 'pressed tart moulds' in the fridge for about 20 mins.  Retrieve from fridge and pour in the egg custard, 3/4 full.

Bake on the lower shelf of a preheated oven @ 180 deg.C for 25 to 30 mins.  Let cool in the tart moulds before unmoulding.

(Please check  'here' for details in baking these egg tarts).

Recipe for Puff Pastry Egg Tarts

Ingredients for Oil Dough
  • 140 gm plain flour
  • 180 gm butter, cut into cubes and keep chilled
Water Dough
  • 140 gm plain flour
  • 40 gm/2 egg yolks, lightly beaten
  • 40 to 50 ml ice cold water
Egg Custard Filling
  • 100 ml water
  • 75 to 80 gm sugar
  • 2.1/2 eggs
  • 125 ml milk
  • 1/2 tsp vanilla
Method for Custard Filling
  1. Boil the water with sugar till sugar dissolves.  Let cool.
  2. Lightly whisk the eggs with the milk.  Do not whisk till frothy.  Add in the vanilla.  Mix well.
  3. Pour in the cooled syrup, mix well.
  4. Strain the egg mixture twice and pour into a jug for easy pouring into the tart moulds.
Yield :  12 pieces of 2.1/2 inch diameter and 9 pieces of 3 inch diameter.

continue reading "Puff Pastry Egg Tarts - 2 酥皮蛋撻"


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