Perfect Scones June 23, 2011

Fluffy Scones

Scones

• 250g self raising flour
• a good pinch of salt
• 50g butter, chilled and diced
• 50g caster sugar
• 1 medium egg
• 100ml buttermilk (I didn’t have buttermilk, so I mixed 100ml of milk with ½ tsp of white vinegar and let it sit for 5 mins)

Method

1. Preheat oven to 220C or 200C fan-forced.
2. Sift flour, salt and sugar into a mixing bowl. Add diced butter and rub in with fingers. For a lighter texture, lift fingers above rim of the bowl to incorporate as much air as possible. Mixture should resemble fine crumbs at this stage.
3. Beat egg with buttermilk in a small jug. Pour into flour mixture and stir using a round bladed knife to combine into soft dough. If there are dry crumbs at the bottom of the bowl, work in more liquid.
4. Turn dough out onto lightly floured surface and knead gently for couple of seconds, just to bring together. Do not overwork dough as it affect how the scones rise in the oven. The more you work it, the more air you lose.
5. Flour hands and pat dough to 3cm thick and cut out using 6cm round cutter. Press trimmings together and cut more rounds.
6. Set the rounds slightly apart on a greased baking tray and bake for 10-12 mins until a golden brown. Transfer to wire rack and leave to cool slightly.

Home-made Beancurd June 3, 2011

I first came across this recipe in Flavours magazine a few years ago and have always wanted to try it out.  Before I could, work and baby consumed my life.  And now that I have some time on my hand, I decided to give this a go.  This recipe is part of an entire tofu feature on Flavours magazine – how soy milk is made, with recipes for various tofu dishes.

The recipe in the magazine calls for 1.5 litres of fresh soy milk, but I cut it down to 1 litre.  Also, it would be great if you had a soy milk machine to make your own soy milk.  I contemplated making my own, but just couldn’t be bothered.  I got my fresh soy milk from the wet market, without any sweetener of course.

This tofu is not as flavoursome as the ones that they serve at “sze char” stalls, as I suspect they add seasoning (i.e MSG/stock powder) into the mixture.  You can add seasoning if you plan to serve the tofu on its own with a side of dip.  But you are making up a gravy, just give it a little more seasoning than you normally would, so that the tofu absorbs all that lovely flavour.

Home-made Tofu

Ingredients

• 1 litre fresh soy milk
• 10 fresh eggs
• 100g spinach leaves, shredded

Method

1. Beat eggs in a large bowl. Add soy milk and mix well.
2. Pour mixture, through a sieve, into another large bowl, to remove any air bubbles.
3. Line 2 x 8″ square baking trays.
4. Pour mixture into baking trays and steam for 30 mins, or until set. (To tell if it is done, there should not be any excess liquid on the top).
5. Remove from steamer and set aside to cool.

Leek, Potato & Chicken Soup May 26, 2011

I used to like chicken soup cooked with onion, potatoes & carrots, just how my mum made it growing up.  But when I was on “confinement”, she cooked a variation that was so good that it whipped her other chicken soup’s ass.

Leek, potatoes & chicken – items that you will always find in my freezer.  Leek is just lovely, especially when it has been sweating in the pan for a while, and it is all sweet and luscious.

Potatoes – who doesn’t love them?

Chicken – Another essential in my freezer.  I like having frozen chicken thighs on hand, as I can use them for soups, stews or stir-fries.

Here’s the recipe for my Leek, Potato & Chicken soup, that whips up in no time at all.

Leek, Potato & Chicken Soup

Ingredients

• 1 onion, diced
• 2 potatoes, cubed into bite sized pieces
• 3 large chicken thighs, cut into bite sized pieces
• 1 large leek, sliced
• 2 tbsp oil
• 1.5 litres boiling water
• Salt & pepper to taste
• Dash of fish sauce

Method

1. Heat oil in large pot. Add onion and saute for 2 mins. Add in leek. Saute until soft but not browned
2. Throw in chicken thigh pieces and let it brown a little in the pot.  Add in potatoes & boiling water.
3. Season with salt & pepper and fish sauce (Yes, you heard me right. Fish sauce gives the soup just a little bit more ooomph!)
4. Serve hot!

Otah Baguette January 2, 2011

In my last post, months ago, I gave rave reviews to New Moon Muar Otah.

It is something I always have in my freezer.

Another item I always have in my freezer is bread. Bread rolls, bread loaves or baguettes.

On lazy afternoons, with no enthusiasm to whip up something complicated in the kitchen, I go to my trusty freezer and pull out a baguette and otah.

Just follow the instructions for each item on their packaging. Stuff otah into hot, crusty baguette with salad of choice (or none at all).

The husband reckons I could make money selling this.

New Moon Muah Otah March 24, 2010

So, I’ve discovered a new vice – New Moon Muah Otah (Otah is spicy fish paste, typically wrapped in banana leaf and barbequed over a charcoal fire).

It comes frozen in supermarkets and in 2 flavours – Mackerel Fillet and Mackeral Fillet and Prawn.

Great thing about this is that it comes in one ginormous slab, and you wrap it in cling film and pop it into the microwave on medium for 2 -3 mins… and you get piping hot, soft, tender and melt in your mouth otah.

I’m not usually a fan of otah as I don’t take spicy food (I am a disgrace to Singaporeans). But since I’ve been pregnant, I have been craving for all things spicy and coconut-y – curries, spicy coconut rice (nasi lemak), laksa, otah…

I can’t really do this otak any justice with my words… so just go get it people!