Check out the previous post for the egg tofu recipe.
My upteenth time making this Silky Egg Tofu from home. I have readjusted the ingredients to make it less eggy and more of soya bean taste. It turned out smooth and silky and not eggy at all.
Silky Egg Tofu(recipe for 2 persons)
2 eggs
180ml unsweetened soy milk
salt to taste
Whisk ingredients together till well combined,sieve the egg soya milk mixture into a bowl. Steam over medium low heat for 8 mins.
Note:
For deep fried egg tofu
Use cling wrap( that can be used for steaming) to line the base of steaming bowl for easy removal.
garnishing
chopped garlic
oil
light soy sauce
For the garnishing heat up 2 tablespoons of oil, saute the chopped garlic till golden brown, push aside,add soy sauce to the hot oil, let it sizzles for a sec. Off heat and pour over the egg tofu and serve hot.
For our Christmas Eve dinner, we had English Roast (family name for this style of roasting) with two types of Dips a) the homemade Mint Sauce (homegrown mint) and b) Shallots & Ginger Oil, Penang Spicy Pickled Vegetable/Penang Acar, Simple Cucumber and Tomato salad. After dinner dessert was Homemade Fruit Cake and Hot Black Coffee.
Glutinous Rice Ball/Tang Yuan
Ingredients:
250 gm Glutinous Rice flour
55gm boiling water
170 to 180 ml water
Fillings:
Peanut Butter
Ginger Sweet Soup
1/2 cup sugar or to taste
1000 ml water
3 pandan leaves or screwpine leaves tie into a knot
1 piece ginger, peeled and sliced
Method
To prepare syrup, boil the water in a pot. Add pandan leaves , sugar and ginger and bring it to a boil on medium heat until the aroma of ginger and pandan is released.
In a big bowl, mix glutinous rice flour with 55 gm of boiling water and give it a quick stir. Slowly add in the rest of the water and keep stirring till you get a smooth dough. Divide dough into 3 portions, one with thick pandan juice extract, one with added red coloring (food grade) and the other portion leave it as natural white
Pinch a tsp of the dough, flatten it and place center with peanut butter , wrap it up and roll it round. Repeat same process until all the dough are used up. Add these glutinous rice ball to the prepared ginger sweet soup and give it a quick boil. Once the balls are floating, they are cooked. Off heat and served either hot or cold.
Ingredients
290gm bread flour
5gm instant yeast
90gm milk
85 gm water
30gm sugar
5gm salt
45gm butter
Method:
Watch YouTube link on how to make the sandwich bread
This is how I cooked the homegrown mint leaves which I harvested this morning.
This is awesomely delicious especially before dishing up add a tbsp of brandy to it 😋
Mint Egg Omelette With A Splash Of Brandy
Ingredients:
A big handful of Mint leaves
2 eggs - beaten and seasoned with *
A dash of white pepper*
1 tbsp of soy sauce*
1 tsp of ginger (julienne)
1 tsp of chopped garlic
1 bird eye's chilli - slice thinly
1 tbsp cooking oil
1 tbsp brandy
Method:
Saute ginger, chilli and garlic with 1 tbsp of oil till fragrant. Add in the mint leaves and give it a quick stir. Dish up and add to the beaten eggs which has been seasoned with white pepper and soy sauce. Mix till well combined.
Heat up pan again and add in the egg & mint leaves mixture and fry till egg mixture is cooked, loosen the egg omelette. Off heat and add in a tbsp of brandy before dishing up.
Making these springy ramen noodles again with my Marcato and it is getting better each time. Trying out another experiment 😁. This time I will prepare the dough in advance and keep it overnight in the fridge. I just wanna know if the texture remains as good as freshly made or even better.... This is another stayhome project for me.
Fresh Ramen Noodles
Ingredient
2.5 cups AP flour
1/2 tsp salt
3 egg whites
1 tbsp oil
3. 5 tbsp water
Combine all the ingredients together and mix into a crusty ball using a food processor. Take out and knead for 6 mins. Rest the dough for 30 mins. Knead and fold, repeat again for another 10 mins. Put dough into a plastic bag and rest the dough for 2 hrs.
Cut dough into 4 portions and using the Marcato pasta maker, set the adjustment knob to 0 and pass the pasta sheet through just once;
then, set the adjustment knob to 1 and pass the pasta sheet through
once more; then, set the adjustment knob to 2, and so on until you reach
the desired thickness (the recommended thickness setting is no. 5 for
Ramen (no 6 for fettuccine and no. 7 for tagliolini).
Dust with potato starch so that the ramen noodles doesn't stick together. You can cook the noodles straight away or store in air tight container in fridge for two days.
Enjoy!
Back to baking buns again. Saw this recipe on Sonia's blog and I knew I had to bake it for hubby. He loves sausage buns. It has been a while since I baked for him sausage buns. Managed to get mini pork sausages from LSN pork shop. The recipe is so good. Easy to make and the texture is super soft and fluffy. I love making these little buns. Great for afternoon tea snacks or supper. I baked a load of twenties. We ate some for afternoon tea and kept the rest in air tight tupper and leave in fridge till needed. For next day consumption, we took the buns out of the tupper from the fridge, and zapped them in microwave oven for just 30 secs and they were just as good as freshly baked ones. So convenient to have a microwave in the kitchen :)
You can hop over to Sonia's blog...she has lots of wonderful recipes waiting for us to try out. I have actually KIV some of her recipes ...this is one recipe that I have tried out and it is a keeper for sure.
Mini Pork Sausage Bun - adapted from Sonia
200g High Protein Flour or Bread Flour
130g cold milk
35g sugar
3g instant yeast (1/2 tsp + 1/4 tsp)
1/8 tsp salt
25g butter, room temperature
Mini cocktail pork sausages, defrost and pat dry,
sesame seeds,
egg wash (1 egg yolk + 1 tbsp milk)
Method:
Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
Divide the dough into 20g each and roll into small balls, rest for 10 mins.
Take a small dough, use a rolling pin to flatten it, then close two ends to make it look like a cigarette, then keep aside to rest for 10 mins. Take a dough, use hand to roll out into a cone shape ( like making crossaint ) Use a rolling pin , roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll towards the end.
Place sausage rolls on a lined baking sheet. Repeat the rest till finished. Leave it to proof for another 30-45 mins.
Apply egg wash , then sprinkle sesame seeds on top. Bake at a pre-heated oven 170C ( fan forced) for 15-20 mins or 180C (no fan ) for 15-20 mins.
Enjoy!
Back to baking buns again. Saw this recipe on Sonia's blog and I knew I had to bake it for hubby. He loves beef sausage buns. It has been a while since I baked for him sausage buns. Managed to get mini beef sausages from Jusco . The recipe is so good. Easy to make and the texture is super soft and fluffy. I love making these little buns. Great for afternoon tea snacks or supper. I baked a load of twenties. We ate some for afternoon tea and kept the rest in air tight tupper and leave in fridge till needed. For next day consumption, we took the buns out of the tupper from the fridge, and zapped them in microwave oven for just 30 secs and they were just as good as freshly baked ones. So convenient to have a microwave in the kitchen :)
You can hop over to Sonia's blog...she has lots of wonderful recipes waiting for us to try out. I have actually KIV some of her recipes ...this is one that I have tried out and it is good.

cute mini beef sausage bread rolls waiting for egg wash and
sesame seeds

these were proofed second time and ready for the oven

out of the oven and it really smells good :)
love the aroma of freshly baked buns

one is not enough, I ate 3...

so soft and fluffy..mmmm yummz
Mini Pork Sausage Bun - adapted from Sonia
200g High Protein Flour or Bread Flour
130g cold milk
35g sugar
3g instant yeast (1/2 tsp + 1/4 tsp)
1/8 tsp salt
25g butter, room temperature
Mini cocktail pork sausages, defrost and pat dry,
sesame seeds,
egg wash (1 egg yolk + 1 tbsp milk)
Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
Divide the dough into 20g each and roll into small balls, rest for 10 mins.
Take a small dough, use a rolling pin to flatten it, then close two ends to make it look like a cigarette, then keep aside to rest for 10 mins. Take a dough, use hand to roll out into a cone shape ( like making crossaint ) Use a rolling pin , roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll towards the end.
Place sausage rolls on a lined baking sheet. Repeat the rest till finished. Leave it to proof for another 30-45 mins.
Apply egg wash , then sprinkle sesame seeds on top. Bake at a pre-heated oven 170C ( fan forced) for 15-20 mins or 180C (no fan ) for 15-20 mins.
Enjoy!
