Mint Egg Omelette With A Splash Of Brandy

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.

Homemade Fresh Ramen Noodles

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! 

Mini Pork Sausage Bun

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!

The Advantages of Using a Dredge Band for Labeling

 

Spices and herbs are important for seasoning food. They are what enhances the flavor of food and makes food tasty and interesting to eat. While most of these herbs and spices are added during meal preparation, there are times when there is a need for further additions after the meal is done. On the other hand, some herbs and spices may need to be added at mealtimes.

As an aside, you can read about the importance of seasoning here.

When spices are needed to be used during meal times, dredge shakers are used to add the spice to the meal. They allow the spice application to be used in a controlled way so that it is not too much to the point that the food cannot be eaten.

Dredger shakers can be made with different materials including metal, plastic and glass. They are ideal for restaurants, diners, canteens, cafeterias, coffee shops and even for use in the home. They are also convenient for use by everyone whether you are a cook, guest at a dinner table or a barista adding cinnamon powder to a latte. Dredge shaker lids come with varying sizes of holes that allow spices to pass through unto a plate of food or a cup of coffee or tea.

Common seasonings or spices that can be put in dredge shakers include salt, chili pepper powder, pizza sauce, cinnamon, flour, black pepper, dried parsley, onion powder, and many others.

Labeling Seasonings

In a restaurant, café or kitchen that uses several seasonings, it is essential that the dredger shakers be appropriately labeled for identification purposes. Some spices are similar in appearance and it may be hard to tell one apart from the other just by looking at them. Tasting the spice may also not be an option as it may be harsh when put directly in the mouth.

Proper labeling helps to quickly and easily identify the correct seasoning to use and to avoid a mix-up that can lead to food having an unpleasant taste. You can make use of a dredge band rather than strips of tapes that can look tacky.

 What are Dredge Bands?

 

These are eco-friendly, silicon bands that are designed to be used for culinary labeling. They are especially useful in large kitchens and restaurants for identifying spices and seasoning. An interesting feature of these bands is that aside from displaying the name of the contents, it is possible to display warnings to show how spicy the seasoning is and also if it is allergic.

Advantages of Using the Dredge Bands

While the immediate advantage of using the shaker bands is for the purpose of labeling and identifying seasoning canisters which you can use any form of labeling to achieve, more advantages of using them include:

It is Neater and Would Stick Better

When you use strips of tape for labeling, you run a risk of the label falling off. Asides from the fact that this will defeat the purpose of using them and you will need to keep replacing them constantly, they may also fall into food or beverages and this is not nice or hygienic. Bands are elastic and stick to whatever canister they are used on without the risk of slipping or falling off.

It is Customizable

Bands can be made in any color and size and carry any information that you desire to put on them. They can carry the name and logo of the restaurant or diner as well as the name of the seasoning and any other information that may be necessary.

They Are Durable and Easy to Maintain

Dredger shaker bands are made with high-quality silicone and this makes them durable; they can last for as long as you want them until you discard them. They can withstand the roughest of conditions. They can easily be washed and sanitized when they become dirty even in a dishwasher without impacting negatively on the quality.

 You can read about silicone and why it is a great material to use in several industries and also for bands here https://en.wikipedia.org/wiki/Silicone.

Conclusion

Seasonings like spices and herbs help us to enjoy meals but they need to be controlled so as not to overuse them. This is why canisters and dredge shakers are available.

Identifying each seasoning is equally important for clarity as well as to be certain that the correct spice is used for meal preparation and dredger shaker bands come in handy here. From the above, you have seen how advantageous they are as compared to other forms of labeling.