Miss E loves Craisins... and whenever Woolworth has some offer on Craisins (Ocean Spray)... I would buy few packets... and by the weekend... not even a packet could be sighted in my pantry. So what I'd do is to leave a packet out, one at a time ... within her sight and keep the rest away. Otherwise I would not be able to bake this lovely Craisins Bread... recipe inspired by my favourite baker ~ Peter Reinhart...
3 cups of bread flour
3 tablespoon of granulated sugar
3/4 teaspoon salt
3 1/2 teaspoon instant yeast
1 1/2 tablespoon orange or lemon extract
2 large eggs - lightly beaten
1/2 cup of buttermilk *
1/4 cup -1/2 cup of water*
2 tablespoon butter - melted
3/4 cup dried cranberry
1 cup raisins or sultanas
1 egg for egg wash
Mix the flour, sugar, salt and yeast in a large mixing bowl. Add orange or lemon extract, buttermilk, eggs and butter. Mix or if using the benchtop Kenwood - mix on low speed with the paddle attachment and slowly adding just enough water to have a soft pliable dough.
Keep on kneading on medium speed using dough hook for 5 minutes or until the dough is smooth and slightly tacky. Add the dried cranberries and raisins. Mix for another 2 minutes until the craisins are evenly distributed.
Cover the bowl with plastic wrap and leave it to ferment for 2 hours or until the dough doubles in size.
Transfer the dough to the sandwich loaf pan or shape the dough into any shape you desire...Brush the top with the egg wash..
Proof at room temperature for another 90 minutes until the dough doubles in size. Brush the top with the egg wash again before placing in the oven.
Bake at 170C for at least 40 minutes or until the bread is a deep golden brown.
Marinate the beef with lemongrass, sauces, chopped coriander for at least 3 hours or overnight.
Heat up the oil in the wok and pour about 3 tablespoon of oil. Add the marinated beef, and give a quick stir to seal the juice. Transfer to another plate. Heat up another 1 tablepsoon of oil and saute the garlic until fragrant.
Add the bak choy stems and carrots. Give it a stir until the stem slightly wilted. Then add the leafy parts and noodle. Return the beef to the hot wok. Stir for a while or until all is cooked... Mix in roasted peanuts last and leave some for garnishing....
Kids are back to school after 2 weeks winter break... it was a good break for all of us... we visited family and friends... did some shopping in Kuala Lumpur... and eat!!
Now I can get back to what I like to do best... baking and cooking... my suitcase was filled up with recipe books (of local delicacy)... and I am determined to try them all... slowly but surely... :)
But first... I am posting this Donna Hay inspired recipe...
1 whole chicken (about 1.6 - 1.8kg)- butterflied,washed and wipe dry with kitchen papers
3 cloves of garlic - crushed
1 teaspoon chilli flakes
1/2 teaspoon paprika
1 tablespoon fresh oregano - chopped
1 tablespoon lemon zest
1/4 cup lemon juice
1/4 cup olive oil
sea salt and cracked black pepper
Pre heat the oven to 200C. Line a roasting tray with aluminium foil.
Place chilli flakes, garlic, oregano, paprika, lemon zest, juice, oil in a bowl and mix well. Place the chicken on the roasting pan.
Rub the chicken with some salt and black pepper. Loosen the skin gently and carefully spoon the spice mixture in between chicken flesh and skin. Give it a gentle massage. Then rub the remainder of the mixture onto the chicken. Roast for at least 60 minutes (depending on the size of the chicken... rule of thumb: 20 minutes for every 500g and leave it to rest for 10 minutes). Keep brushing/basting the chicken with its juice from the pan... every 20 minutes.
Serve with roast potatoes and steamed vegetables.
Note: Happy 18th Anniversary ...my dear.... (someone forgotten all about today... tsk..tsk..tsk..)
These are some photos taken from our recent trip to Malaysia...
We marched into a Thai Restaurant ~Amarin Heavenly Thai and had to have Mieng Kam... all the condiments goes very well with the betelnut leaf like.. known as daun kadok locally... which can't be found in Perth... its simple and refreshing...
Then we ordered another plate of Thai Entree... kids get to savour the fried food and loving every minute and every bite of it...
Miss E ordered 3 Flavoured Duck... it was Ok and she was a bit dissappointed as it was laden with heaps of capsicum... sigh... she regretted not finding out more about the dish!!! Mr H Jr ordered beef cooked in fermented soy... the beef was quite dry... definitely no Thai element in the cooking
Miss E enjoying her Coconut Drink... from a seafood restaurant in Batu Kawan ...
Miss E trying her hand on making chocolates... with her aunt..
We are still on a 'seafood' diet... and this is not going to be a lengthy post as I am having a bad cold.. :(
The silver fish mentioned and pictured above is not the same as the silverfish ~ the book bug!! I reckoned it is from anchovy family... nice to fry and compliment any Asian dish...like fried rice.
2 cups of long grain rice -cooked as per packet instruction and leave it to cool
3 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon sesame oil
20 prawns - shelled and clean
1/2 cup of silver fish - or small baby anchovies
1 cup broccolli florets
1 carrots - julienne
1 brown onion - thinly sliced
2 garlic - chopped
In a small frying pan, add 1/2 cup of cooking oil. Fry the silver fish until it is golden and crunchy.. drain the oil.
Heat 2 tablespoon of canola oil in a wok. Swirl the oil around. Toss in prawns, give it a quick stir and dish out onto a plate as soon as the prawns turn pink. Do not wash the wok. Add in another 2 tablespoon of oil, and saute the garlic until slightly brown, toss in onions and carrots and broccolli. Keep stirring until the vegetables slightly wilted. Add in rice, followed by the sauces and salt to taste. Mix well and keep stirring until the rice heated through. Lastly add in sesame oil, cooked prawns and the crunchy silver fish. Serve with coriander and lime sauce.
I have been away again ... its winter break, so I decided to take the kids on holiday to Malaysia... we did a lot of shopping, spending time with family and friends... A visit to Malaysia will be incomplete without indulging in local cuisine... will post some photos soon...
After indulging so much of spicy food... and of course too much of meat... the three of us (we went off without Mr H... he has to work and earn $$$ for us to spend..hahaha!!!)...we are on seafood diet for a week...Mr H Jr will be green without his meat!!!
425g canned tuna in springwater
1/2 cup frozen peas - thawed
200 g butternut pumpkin - cut into 1cm size
1 medium leek - thinly sliced
1/2 cup lite sour cream
1 sheet ready rolled shortcrust pastry
Preheat the oven to 200C. Line a 23cm loose base flan with the shortcrust pastry. Blind bake for 15 minutes until its light brown. Leave it to cool. Reduce the oven to 180C, line a baking tray with aluminium foil..... mix the pumpkin with 1 tablespoon of olive oil and roast for 20 minutes.
Arrange the vegetable in the prebaked pastry. Mix the eggs in a jug with the sour cream. Pour onto the prebaked pastry. Baked for 45-50 minutes until the centre is set. ~sfi
Miss E had her first Harp Recital on Sunday 27th June 2010. It was held at St Hilda's School in Mosman Park. Miss E (of course... the star for the day), Mr H Jr and I, sat through the whole recital... Mr H couldn't make it as he was busy working (chasing deadlines ... sigh).
We received an invite from the organiser together with a small note... 'to bring a plate to share'... I decided to make Lemon Bars (recipe adapted from Joy of Baking).... as I still have lemons left from our backyard.. and it is easy to make...
100g cold butter
1 cup plain flour
1/2 cup icing sugar
1/8 teaspoon salt
Mix all until it resembles breadcrumbs. Line a baking dish 8inch x 8 inch with baking paper. Spray some cooking oil onto the baking paper. Press the breadcrumbs firmly onto the baking dish. Bake at 180C for 15 minutes... until golden in colour.
2 large eggs
3/4 cup castor sugar ot more if lemon juice is sour
2 tablespoon plain flour
1/8 teaspoon salt
2 teaspoon lemon zest
1/4 cup lemon juice
Whisk all the above ingredients until combined. Pour onto the crust... Bake until the top is set approximately 15 minutes.
Cool completely before serving... and dust with icing sugar...
This is another Nonya dish... known as Fish Belanda... The word Belanda means Netherland or Holland..
Why it is called Fish Holland/ Netherland??... my guess would be ~ back in 1641 when Dutch conquered Malaya (now Malaysia) from the Portuguese (referring to what stated in the history book... I am no expert in history as it was my worst subject in school!!!) :).. The Dutch settled down in Malacca... some married to locals... perhaps influenced the cuisine hence the name... hahaha... I am guessing here... :)
Dutch or Portuguese... we love this dish... tangy, sweet and the golden fried shallots and garlic gave this dish the extra 'ooomph'....
White fish cutlets - I used Hiramasa
3 cloves of garlic - thinly sliced
some golden fried shallots - from Asian grocer
1 cinnamon stick
2 tablespoon of tamarind juice
1/2 cup of water
sugar and salt
optional : cornflour as thickener
Heat the wok with 1/2 cup of oil. Saute the garlic until golden... Dish it out and put it aside. Fry the fish cutlets using the same wok until golden... dish out and drain the oil.
Heat up 2 tablespoon of oil in the same wok (remove all the oil ...if the oil turns darker in colour). Add cinnamon stick and swirl around for 1 minute. Then add the tamarind juice and water. Bring to a simmer and season with salt and sugar. Add half of the sauteed garlic and about 2 tablespoon of shallots. Turn off the heat.
Drizzle the sauce over the golden fried Hiramasa.... and garnish with the remaining golden fired shallots, garlic and some cut-up chillies...Serve with steamed rice.