Bread Flour And Instant Yeast

I have tried using both "Red Man" and "Prima Flour" BREAD FLOUR which turns out equally good with price ranging from S$2.80 - S$3.00 depending on the supermarkets. Whereas for the INSTANT YEAST I have do a swap on my last two recipes from "Bake King" to "Saf instant"(comes in a box of 5 packets each weighing 11g) upon recommended by Sherie and a few baking friends.

BREAKDOWN OF TIME SPENT 
FOR MAKING THE BREAD

I am sure some of you are just like me, whenever we scan through any bread related recipes we are always hesitate to try out the recipe due to the long proofing hours. But physically what it required is about only 15 - 20 minutes of hands-on such as preparation plus kneading of the dough(for those without bread machine at home) whereas the rest of the time taken is more for proofing of the dough. Below is the breakdown for your reference:-

~ Preparing Tangzhong/Water Roux: 3 minutes

~ Preparation plus Kneading: 15 minutes

~ 1st Proofing: 45 - 60 minutes or double it's original size (you can do other household chore while waiting)

~ Shaping: 5 - 7 minutes

~ 2nd Proofing: 45 - 60 minutes or double it's original size
(Check the dough after 45 minutes by pressing it lightly with a fingertip, it is ready when the dent springs back slowly. But if the dent stays as it is, the bread is overproofed.)

~ Adding Toppings/Baking Time: 20 - 30 minutes depending on the recipe.


Below are some Bread RECIPES:-



OR click HERE for more recipes.

3M Scotch Premium Kitchen Scissors

Recently while sourcing for some kitchen utensils I saw these NEW 3M Scotch Kitchen Scissors at one of the FairPrice Xtra hypermarkets. And base on the description from the packaging it seemed that these scissors are made using high quality Stainless Steel and electro-polished blades to resist corrosion as well as for easily cleaned and thus reducing the risk of bacteria growth.

But as you can see the prices of these premium scissors are slightly higher compared to those that we often purchase which is perhaps less than S$8.00. So with such thought I decide to do a survey on facebook (read more HERE) and ask for suggestions and feedback  from those who had bought or current using these scissors.

And  so coincident, just a couple of weeks back I also received these two scissors as sample for selected household homemakers to try out these products.  These Kitchen Scissors comes in two different designs and functions such as - detachable, shown on the left photo above (S$19.90 with GST) and non-detachable (S$15.90 with GST).

As you can see from the above photos, the Scotch Kitchen Scissors is ergonomically designed with a symmetrical shape for comfortable cutting and shearing compared to the rest of the scissors shown. Their soft and comfort handle make it great for those who has bigger palm as well as provide handy grips on the handle for both left and right handed.

For your information these 3M’s Scotch Kitchen Scissors’ used Japan-made JFE SUS420J2 Stainless Steel that is treated using 3M’s unique electro-polishing process for superior smoothness in comparison to generic stainless steel. The metal’s polished coat not only results in a higher tassle and increased hardness, but also enhances the material’s ability to resist corrosion.

From the above photo you can see the comparison result whereby one of the Scotch Kitchen Scissors is put to test together with another 3 different brands of kitchen scissors on 3 weeks daily kitchen chores experiments.  To my surprised, the cutting blades for the Scotch Kitchen Scissors still remains new and shiny compared to the other three pairs with corrosion blades.

The micro-serration blades of these Scotch Kitchen Scissors also add an extra level of sharpness, so the device is strong enough to cut through meat and bones and yet delicate enough to snip fresh herbs and fruits. Furthermore, the detachable blades of the scissor also makes it easy cleaning and quick drying, thus allowing for longer-lasting hygiene and durability.

So I guess it is still quite worth to invest in a pair of durable kitchen scissors whereby it will served multi-purpose from cutting to snipping chores in the kitchen. Example like the photo shown above, you can easily use the Scissors to cut both raw and cooked poultry instead of the old method on using chopper and chopping board.

Fresh Pandan Juice

Pandan or Screwpine is a type of plant that grows in tropical areas of Asia. This Pandan leaves have a sweet, unique flavor that is commonly used to enhance both desserts and savory dishes. The leaves are long and bright green, and when pounded or grind they will release a sweet taste and aroma that found in most desserts and drinks.

Below is a simple recipe on how to make your very own fresh Pandan Juice for making flavour dessert, rice and cake.

Ingredients: (makes 3 Tablespoons Juice)
10 - 12 Pandan Leaves
50ml Of Water

Method:-

1. Rinse and clean the pandan leaves, cut into 1cm size pieces and blend it together with 50ml of water.

2. Using the electric blender, pulse the pandan leave mixture for about 3 minutes till it form paste like shown in the photo above.

3. Strain the leaves mixture over a sieve to obtain the fresh Pandan Juice.

Alternatively:

*3. If you do not have a blender, use the stone pounder to pond the juice from the leaves without add the 50ml of water.

Asparagus

Asparagus is high in vitamins B6 and C plus fiber, folate and glutathione as well as with anti-carcinogen and antioxidant. Although asparagus comes in three different colours such as: white, green or purple but the the green variety is the most common to be found.

Asparagus spears can be thick or thin but most important factor is to select those straight, firm, uniformly sized spears with closed tips. Since asparagus deteriorates rapidly try to select bundles that are refrigerated or on ice. And take note is it best to used it within two or three days of purchase.

You can eat asparagus with nothing more than a drizzle of good-quality olive oil or use them in different dishes like: in soups, salads, stir-fries, scrambled eggs, pasta and etc. Do check up my latest recipe on Caramel Olive Asparagus shown below.

Fermented Black Bean - 豆豉

Douchi(黑豆豆豉)is a fermented black beans commonly used as a flavoring in most Chinese cuisines as well as an key ingredient to make black bean sauce. These fermented black beans are especially used to flavor fish or stir-fried vegetables such as Steamed Spare ribs with Fermented Black Beans(豉椒排骨)and Fermented Black Beans (豆豉鯪魚).

Some of the RECIPES featuring Fermented Black Bean:-



OR click HERE for more recipes.

Yacon - 冰山雪莲果

Yacon(冰山雪莲果) is a sweet and crunchy vegetable that has a flavour similar to an apple. The actual vegetable is called a "tuber" which is a thick stem or root that grows underground which similar to a potato. Yacon grows in a variety of different colors including pink, orange, white or purple. In the United States, Yacon that is sold in markets is typically white compared to the orange type that we have in Singapore.(if you seen any purple colour Yacon do share a photo of it with me as I am curious on how it looks like)

According to some google read-up this vegetable is very high in fiber and low in calories which makes it a healthy and nutritious snack. Furthermore Yacon has also been known to improve digestion by promoting the growth of bacteria beneficial to human health in the intestine too.(more information HERE)

I have used this Yacon to make two different type of soup such as "Yacon And Lotus Roots Peanut Soup" and Yacon with Sweetcorn Pork Ribs Soup. Both these soup taste refreshing with a light and sweet fragrant from the Yacon.

Fried Shallot Oil - Microwave Version

Shallot Flakes Oil is a common fragrance oil use is cooking or as an condiments impart a particular flavor to the dish or dessert which gives it a special touch to perfect the taste. You can always find the dried version of the prepacked crispy shallot(without the oil) from any local supermarkets or grocery stalls in the wet market.

To make this Condiments in a quick and simple without "perfumed" your whole kitchen with oil smell, you may want to try this microwave method which can be done in about 4 minutes depending on your microwave voltage.

Ingredients:
5 Red Shallots (小红葱头)
100ml of cooking oil
Pinch of Salt

Method:-
1. Removed the outer skin of the shallots and sliced it thinly.

2. Place the shallot and oil in a microwave safe bowl. Cook on HIGH heat for 3 - 4 minutes, pause every 1 minute and give it a quick stir till the mixture starts to appear slightly golden brown in colour.

3. Carefully remove the bowl from microwave, add in pinch of salt and stir well.

4. Set the mixture aside for another minute or two as it will continue to cook from the heat to make shallot slightly darker brown in colour.


STOVE METHOD:-

1. Removed the outer skin of the shallots and sliced it thinly.

2. Preheat a small saucepan or frying pan with cooking oil, add in sliced shallot and saute them on medium low heat (stirring on and off to prevent burning) till slightly golden in colour.

3. Remove the pan from heat, add in pinch of salt(this will make the flakes more crispy) and give it a quick stir.

4. Set aside to cool and later use.