Easy Buns (kneading done by Thermomix)

makes 16 

Ingredients

A.

1. Water 280 gm
2. Sugar 90 gm
3. Yeast 10 gm

B.

1. Pau Flour  500 gm
2. Milk Powder 20 gm

C.

1. Butter  70 gm

Others

1. Egg 1 (for glazing)
2. Sesame Seeds 1 tbsp
3. Extra flour for dusting.

Thermomix Method

1. Place ingredients into TM bowl to mix at MC/ 30 seconds/ 37 degree celcius/ speed 3.
2. Add ingredients B.  Knead on interval speed.  1 ½ minutes/ close lid / knead.
3. Add ingredients C.  Knead on interval speed.  1 ½ minutes/ close lid/ knead.
4. Turn it out onto a greased bowl, cover dough with cling foil and let proof for about 30 minutes to an hour at room temperature.
5. Roll out on floured work surface, punch down and give it a knead to release air from dough (the dough will still be soft and sticky so dust work surface generously with flour).
6. Divide the dough into 16 equal pieces 
7. Roll and shape as desire. 
8. Let proof  for 30 minutes.
9. Preheat oven to 180 degree celcius and bake for 18 minutes.

Another way of doing it if you don't have a thermomix will be by hand, manually ^^

**Normal Method**   

1. Mix ingredient A together and let yeast rise for about half an hour.
2. In another bowl, mix flour and milk powder together.
3. Add in raised yeast, knead well.
4. Add in butter and knead again till it becomes a fairly wet dough.
5. Cover it up with cling foil and let proof for an hour.

** continue to do as on No.5 Thermomix method.

Instead of having all plain buns, I decided to divide my 16 buns into 8 potato curry buns, 4 cranberries almond flakes and 4 ham & corn.

Potato Curry Buns

Fills up 8 buns

Potato Curry Fillings

Ingredients:

1. Oil 20gm
2. Bombay Onion 1small
3. Potato 150 gm
4. Sweet Potato 150 gm 
5. Curry powder 2 tbsp
6. Water 250ml or enough to cover all ingredients later when cooking.
7. Salt and sugar to taste
8. Chicken stock granules 1/2 to 1 tsp

Step 1:

1. Heat oil in wok, fry onion till fragrant.   
2. Add in potato & sweet potato.  Toss it around to give it a bit of crisps.
3. In goes the curry powder.  Mix well.
4. Pour in enough water to cover all ingredient.  
5. Add salt, sugar & chicken stock. 
6. Let simmer till water evaporate and potatoes are soft.
7. Dish up and set aside.

Step 2:

1. Take a piece of dough and flatten it with rolling pin to about 6 inches in width.
2. Fill it up with 1 tbsp to 1 ½ tbsp of the prepared potato curry.
3. Gather up the sides of the dough and seal it up.
4. Turn sealed section face down and give it a slight roll before placing it on to paper cup lining.
5. Let proof for another 30 minutes.
6. Brush dough with beaten egg and sprinkle some sesame seeds on top.
7. Bake in preheated oven on 180 degree for 18 minutes.

Cranberries & Almond Flakes Buns

for 4 buns

Ingredients

1. Cranberries 2 tbsp 
2. Almond Flakes 2 tbsp
3. Castor sugar (optional)

Method

1. Roll dough into a long strip about 15 inch long.
2. Swirl it up into a bun.
3. Let proof for 30 minutes.
4. Brush with egg wash, dust some castor sugar on top (optional) and decorate with cranberries & almond flakes.  
5. Bake at 180 degree celcius for 18 minutes.

For Ham & Corn Filling 

for 4 buns     

Ingredients

1. Ham x 4 pcs (Any ham will do, be it square or circle. I toast mine in the toaster for a minute or two to make it drier)
2. Corn kernels, 1 /3 can of  Lego Corn soup (drained)
3. Bombay onion 1 small, diced
4. Mayonnaise enough to blend all corn & onion together

Step 1

1. Add corn kernels and diced onions together in a bowl.
2. Stir in mayonnaise and mix well.  Set aside

Step 2

1. Flatten dough with rolling pin into a 6 inch wide circle.
2. Lay on a piece of ham on flatten dough. 
3. Take hold of the dough and start rolling it up like you would a sushi roll (make sure the ends seals)
4. With the left & right ends of the rolled up dough, bend it till it meets. Turn it face down on to the work surface and by using a knife, slice it in the middle (knife pointing to either the left or right ends) so that it will open up leaving a hollow centre.
5. Let proof for 30 minutes.
6. Brush on egg wash on sides of dough and some in the middle.
7. Top with prepared corn fillings and bake at 180 degree celcius for 18 minutes.

Ta-Daa... my easy buns recipe.  Hope you enjoy it.  Happy trying :)

Thermy.. my German helper

MY THERMOMIX's FOOD JOURNEY

  
The-Day my Thermomix first sits on my counter top.  This little gadget costed me RM5,988.00 which I would say is the most expensive item that I have purchased for my kitchen so far.


During the CNY family gathering I decided to show family members what the thermy can do.. a fast and easy healthy vegan mix vegetable. I just love the color, still bright and fresh. Even mom had to admit the color looks better than those fried in wok  ;D

                                         



                     Thermy fried mee hoon. Doing with what I had in my fridge at that time.  

  

Fried kueh teow with lap cheong and prawns.  Yummy!  :)

                

  Stir fry luffa with egg.  Texture just right.                          

                                               



                                                      Pork Rib rice... so flavourful!

Pull apart buns (roti kosong).  Looks like roti canai dough  doesn't it? ;D 

 

Pumpkin soup. All cooked and blended in the thermy.  Easy peasy :) 

Tried out a potato curry for the buns (which I forgot to take pictures of).   I noticed the TM bowl stained.  Worried that an expensive gadget was ruined because of a simple curry dish, I consulted the agent and was told to use vinegar.  I added soapy hot water and a rub-a-dub-dub, ta-daa..!! the stain was gone.   Though you can still see the stains on the sides of the bowl.. that's because I was just experimenting on the base :p                                                

Deep Fried Crunchy Fish

Ingredients:

Fish, 4 small fish, any fish you prefer
Salt, 1 tbsp
Pepper, few dashes
Juice of 1 Lime




Method:

1.     Clean, rinsed & pat dry fish.
2.     Rub salt & pepper over fish.
3.     Coat fish with juice of 1 lime and marinate for at least 20 minutes or longer.
4.     Heat enough oil to cover fish and deep fry till skin is golden in color.
**    Be careful of splattering oil at this stage.  
5.     Drain and serve.

 

Stir Fry Curly Leaf Spinach With Fish Cake

 
Ingredients:

Garlic, 5 pips, leave whole
Ginger, 2 slices, cut into shreds
Fish Cake, 1/2 cake (I used the 2x5 inch type)
Curly Leaf Spinach, 1 bundle
Oil, 1 tbsp
Salt, 1 tsp
Chicken Stock, 100 ml (may use water as a substitute)
Chinese White Cooking Wine, 1 tbsp (optional)

Method:

1.    Heat oil in wok.
2.    Fry garlic and ginger till garlic is golden brown and ginger is fragrant.
3.    Add in fish cake (may add a few splashes of chinese white wine here if you prefer)
4.    Continue with the chicken stock and salt.
5.    Lastly add in spinach and stir fry till cook.
6.    Serve.

Deep Fry Macau Fish In Thai Chillie Sauce

NGREDIENTS:

1. Fish, 1 big slice (any type of fish that you may like)
2. Ginger, 2 slices, julienne
3. Thai chillie sauce, 3 tbsp
4. Water, 250 ml
5. Cornstarch, 2 tsp
6. Salt, half tsp
7. Pepper, half tsp
8. Oil for frying
9. Spring onion for garnishing

METHOD:

• Clean and pat dry fish with kitchen towel
• Rub salt & pepper over fish
• Leave to marinate for at least 10 mins
• Prepare sauce: combine water, Thai chills sauce in a bowl

 

• Pat dry fish once again, coat with cornstarch 
• Fry fish in pre heated oil till golden brown and skin crisp (should be slightly covering fish).
• Remove and set aside
• Leave a tbsp oil in pan
• When oil is hot, fry ginger till golden color
• Scatter over fish
• Heat up the prepared Thai chillie sauce, pour over fish
• Garnish with spring onions to serve 

 

Storing Chicken Stock For Everyday Use

We uses stock in everyday cooking to enhance the flavor of the food. But cooking up our own homemade stock requires time so it is always good to have a store bought stock in hand. 

Store bought stock like the one I'm using here is quite strong in flavor.  Normally for a 3 liter I will use like maybe 1/3 can only.  Otherwise, if you add too much, the dish will be overpowered by the stock.

I keep my stock freezed in ice cube tray where I can conveniently pick a cube to add to whatever dish that I'm preparing anytime I need boost up the dish.

Soy Sauce Steam Fish

Fish is my hubby's favorite food.  Once he is done eating the whole fish, you wont know there was a fish unless you spotted the bones.  He would chew on every single parts of it, even the head is not spared!

I cooked this last night and with the help of my daughter, this dish went to the dining table before me.  By the time i finished clearing up the mess in the kitchen, this is what is left of the fish.  And i haven't even had time to take a snap shot of it.  But anyway, at least they left the garnishing there to make it 'still pretty' :)

Ingredients:

1. Fish, 1  [any fish suitable for steaming will do, medium size]
2. salt, 1 tsp
3. Ginger, 4 big slices

Sauce:

1. Water, 200 ml  [I like sauce to go with my rice]
2. Light soy sauce, 2 tbsp
3. Salt, 1/2 tsp
4. Sugar, 1 tsp
5. Sesame oil, 1 tsp
6. Wine, 2 tbsp  [i used white Chinese cooking wine, you may use Shao Hsing wine too but I don't have that in my kitchen yesterday]

Garnishing:

1. Ginger, 4 big but thin slices, julienned
2. Red chilli, 1/2 pcs, julienne [lengthwise, u may use whole pcs too]
3. Garlic, 4 pips, minced
4. Oil, 2 tbsp
5. Coriander, few stalks

Method:

• Clean and pat dry fish.  Make slanting incisions on fish's body with the sharp bottom of blade facing fish head, and top of blade facing fish tail.  Make two incisions on each side.
• Rub 1 tsp salt over fish, insert a piece of sliced ginger into each incisions and pour prepared sauce over fish and steam for at least 15 minutes, depending on size of fish.
• While waiting for the 15 minutes, prepare the garnishing. 
• A minute or so before the fish is ready, heat 2 tbsp oil in wok.
• Fry remaining 'julienned' ginger till golden brown.  Add in garlic and chilli.  Stir around a bit till fragrant.
• When fish is done, transfer the fried garnishing on top of fish. 
• Top with the coriander and it's ready to be served.

 

* this will remind me to take a snap shot of food faster the next time before it gets eaten :p