German Rye Bread

I have no idea why this bread is called German Rye Bread...perhaps it's originated from German? There's also American Rye Bread too...

Anyway this bread taste great for those who loves rustic kinda taste. H loves its coarseness ....

Here's the recipe :

Ingredient:

200g bread flour

100g organic rye flour

5g instant dry yeasts

190g slightly warm water

10g of molasses.

5 g salt

Method:

1. Put all the ingredients into a dough mixer and let it knead till dough form a thin membrane when pulled
2. Then place the dough in a greased bowl and covered with cling film to rest for 30 minutes.
3. Punch it down after the resting .
4. Place the dough into a bread tin
5. Cover it with a damp towel and let it proof for about 30 minutes  
6. Baked it in the oven at 230'C about 25 - 30 minutes.

* You can also shaped the bread into a big round ball sprinkled with some rolled oats to give it a more rustic look...

Delicious Blueberry Peanut Butter Toast

One nice breakfast menu.  Something different this time.  Try it out, with a cup of Earl Grey tea, that will complete a perfect morning meal.

Ingredient:
Massimo  oat bran sandwich bread      6 pieces
Butter
Blueberry jam
Peanut butter
Eggs                                                    2 pcs
Salt

Method:
1.  Beat 2 eggs in a plate. Add a pinch of salt.
2.  Spread a teaspoon of blueberry jam on a piece of bread
3.  Spread a teaspoon of peanut butter on another piece.
4.  Put the piece with blueberry jam on top of the piece with peanut butter to form a sandwich .
5.  Place another piece of bread to cover the blueberry jam.
6.  Heat some butter in a non stick pan.
7.  Soak both side of the sandwich with egg and fry till brown.

White House Kopitiam's Famous Breakfast Menu

Picture shows the legendary half boiled egg and roti mentega sejuk

White House Coffee Shop, situated adjacent to the Masjid Muhammadi (the state mosque) of Kota Bharu in Kelantan. Operated by a Kelantanese Chinese family since 1935. This famed shop is frequented by all walks of life, from the rank of the Sultan and the Royal family to the commoners like you and me.

White House Coffee Shop (Courtesy of The Kelantan Times)

If you want to have a taste of the famed half boiled egg, you don't have to go all the way to Kota Bharu now. You can make your own, which is as palatable......

The Recipe :
2 Chicken egg (I used grade A eggs)                    
Pepper to taste
Soya sauce (Kikoman)

Method:
1.  Fill a pot of water till it can immerse the eggs.
2.  Heat up the water until boiling point.
3.  Put in the eggs and let it boil for 3 minutes. (Use a digital timer)
4.  Remove the pot from fire and run cold water into it until the water is cooled to body temperature.
5.  Remove the eggs and crack them into a small plate.
6.  Served with pepper and soya sauce.  Enjoy !


The Roti Mentega Sejuk.

Ingredients:
1.  A few pcs Massimo whole meal sandwich bread.
2.  SCS butter
3.  The White House Coffee Shop's Kaya*

Method:
1.  Toast the bread in a oven toaster until crispy n golden brown.
2.  Serve with a piece of cold butter and some kaya.

*  Don't ask me how to make the kaya.  That is their trade secret recipe which only known to the family        who run the coffee shop.

Multi Grain Bread

The perfect bread to make into tuna cheese toast (HL's favorite) or just as delicious to eat it plain....The brown sugar gave the loaf a special kinda fragrant



The Recipe:

Yields 2 medium loaves

5oog   Multiseed Bread Mix

1/2 T  Instant yeast

2 T    Brown sugar

1 T    Milk Powder 

4 T    Margarine

250-280ml (1 egg + water)

Method :

1.  Put all the ingredients except egg, water and margarine in a

    mixing bowl.

2.  Mix at medium speed and slowly pour in the water.

3.  Add in the margarine and knead till form dough form elastic 

    membrane when pulled.(30 mins)

4.  Proof dough for 30 minutes.

5.  Punched out air in the dough, shape it and put it in a baking

    tin.

6.  Let it rest for another 20 minutes.

7.  Bake at 180C for about 15 to 20 minutes

8.  Pour out from the tin and let it cool on a rack.

Curry Barramundi Fish Head

Ingredients:

Barramundi head                   500 g

Shallots                                 200 g
Baba's curry powder for fish  2 packets

Curry leaf                              10 pcs

Asam gelugor                       5 pcs

Tomatoes                              1 pcs (cut into 4)

Okra                                     6 pcs

Green Chilies                         4 pcs

Long beans                            8 strands (cut into pieces about 4 cm)

Belimbing buloh                     6 pcs

Bird Chilies                            4 pcs

Belacan                                 20 g
Evaporated milk                   150 ml



Methods:
1.    Peel the shallots and use a blender to blend into paste.
2.    Heat up 3 tablespoon of cooking oil in the pan.
4.    Put in the shallot paste and fry until fragrant.
5.    Add in the curry powder. Fry until a paste is formed.
6.    Add in one litre of water.  Heat until boil.
7.    Add asam gelugor
8.    Add in all the vegetable and the chilies.  Heat in low fire for 15 minutes.
9.    Add evaporated milk. Stir even.
10.  Add in the fish and cook for another 10 minutes with pan covered.

Fried Belacan Kangkong AKA 马来风光 (The Original recipe)

This is essentially a fusion dish.  Cross cultures between the Malaysian Chinese and the Malays.  This popular dish served all Chinese restaurants and some Malay restaurants ever since no less than half a century ago.  After decades of evolution, today, it is almost impossible to find back the original flavour. 

If you want to go back to the time tunnel to get a taste of  past, here is the recipe.

Ingredients:

Kangkong                    500  g

Dried shrimps                50  g

Red / Green chilies         4  pcs

Belacan                        30  g

Galic                             1 bulb

Method:

1.  Peel the kangkong, take only the younger parts.

2.  Wash and let dry.

3.  Soak the dry shrimps in hot water.

3.  Peel the garlic and chopped fine

4.  Heat up a frying pan with 3 table spoons of cooking oil.

5.  Throw in the garlic and fry till brown.

6.  Add in  the belacan and fry till dissolved.

7.  Add in the kangkong, fry until all leave shriveled. 

8.  add in the chilies, fry for awhile more then pan out and dine.

               

Chocolate Walnut Brownies

yummyliciousss.........



Recipe:

230g   softenend unsalted butter

200g   caster sugar

4           eggs

70g     Hershey dark chocolate (minimum 70% cocoa solids)

110g   pecans or walnut

1 tsp   vanilla extract

2 tsp   baking powder

90g     plain flour

130g   cocoa powder

1 tsp   instant coffee granules (omit- bitter enuf ) 

1 tbsp warm water

Method :

1. Preheat the oven to 180C.  Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
2. Cream  butter and sugar until pale and fluffy.
3. Beat in the eggs, one at a time. Add the vanilla extract.
4. Chop the chocolate and pecans/walnuts and gently fold  into the butter and egg mixture.
5. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
6. Add in the sifted baking powder, flour and cocoa powder. Mix well; the mixture will be quite wet.
7. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
8. Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
9. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

Recipe for Chocolate Ganache :

90g    semi sweet chocolate

80ml   heavy whip cream (35% butter fat)

14g   unsalted butter
1 tbsp cognac or brandy (optional)

Method :

 1.   Place the chopped chocolate in a medium sized heatproof bowl. Set aside.

 2.   Heat the cream and butter in a small saucepan over medium heat. 

 3    Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow  to   stand,    without  stirring, for a few minute .

4.   Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until  smooth.

5.   If   desired, add the liqueur.