Name: Oreo Churros
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 persons
Ingredients: 6 oreos cookies; 70g all purpose flour (T55) - sifted; 1 tbsp sugar; 1/3 tsp fine salt; 15g unsalted butter; 230ml water; 1 tbsp milk

May 21, 2020

Oreo Churros

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

6 oreos cookies
70g all purpose flour (T55) - sifted
1 tbsp sugar
1/3 tsp fine salt
15g unsalted butter
230ml water
1 tbsp milk

Instructions

1. Remove the cream layer inside the oreo cookies, process the cookies to a fine crumb in a food processor.
2. In a small bowl, sift the flour and then add the oreo fine crumbs from #1 and mix. Set aside.
3. In a medium saucepan, add water, milk, salt, butter and sugar. Heat until the butter is melted and the mixture start boiling (remove from the heat just before it boils). Add the flour mix from #2 and mix them to combine evenly using a wooden spoon. The dough will lump and pull away from the saucepan easily.
4. Spoon the dough into a pastry piping bag fitted with a star tip. Add enough oil to a saucepan and heat to about 180°C over medium heat.
5. Squeeze the dough into the hot oil and cut it to release into the oil with scissors. Fry the churros on each side.
6. Transfer them on a paper towel-lined plate to drain, roll in sugar all sides to coat. Repeat this process with the remaining dough.
7. Enjoy!

November 13, 2019

Lok Lak Beef with Red Rice

Lok Lak Beef with red rice

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

700g beef, sirloin steak or any tender loin area - cut into bite sizes bits

Ingredient A

1 tbsp vegetable oil
3 garlic cloves - finely chopped
2 tbsp oyster sauce (thai oyster sauce is our preferred)
1 tbsp dark soy sauce
1 tbsp sugar
1/4 tsp fish sauce
1/2 tsp fine salt
1/2 tsp balsamic vinegar
1 tsp ketchup
black pepper - grated - as much as you want

For the red rice

3 cups cooked jasmine rice or cooked long-grain rice
3 to 4 garlic cloves - grated or minced
2 tbsp olive oil
1 tsp fine salt
1/2 tsp thai seasoning sauce
1 tsp sugar
70g tomato paste
2 eggs

Instructions

1. Making red rice Lightly whisk 2 eggs. Heat 2 tbsp olive oil in a wok or a frying pan for a minute or so, then add the garlic. Fry until fragrant. Pour in the egg mixture and immediately add the steamed rice onto the egg. Stir the rice to combine with the eggs.
2. Add the tomato paste and stir to coat the rice, stirring constantly until the rice is heated through.
3 Add the seasoning (salt, seasoning sauce, sugar) and continue to fry the rice for another 1~2min, to sear in the flavours. Remove from the heat, taste and add extra salt if necessary. Set aside until the meat is ready.
4. Making the beef In a bowl, add all the ingredient A and marinate the beef.
5. In a frying-pan, heat 1 tbsp oil, then add the marinated beef. Cook until the meat is no longer pink.
6. Serve with hot red rice! Sprinkle more black pepper onto the beef to taste:)

May 16, 2018

Brioche loaf bread – with bread maker

Home Bakery

home barkery

Brioche loaf bread – with bread machine

Persons

Ingredients

150g all purpose flour (or 140g/T55 and 10g/gluten flour)
100g plain flour or cake flour (T45)
1 egg
50g sugar
5g salt
50g butter
10g whole milk powder
70g whole milk
70g water
2.5g saf instant yeast

Instructions

1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select basic or white bread setting and press start.
2. When the bread is done, remove the bread from the machine. Let it cool to room temperature on a wire rack. Once bread has cooled, then slice with a serrated bread slicer knife.
Store the cooled bread in an airtight container at room temperature.

January 4, 2018

Chicken over rice

Persons

Ingredients

300g skinless chicken breasts - cut into bite size

- Ingredient A -

100g yogurt
2 garlic cloves - finely chopped
1 tsp sweet paprika powder
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin seeds
1 tsp olive oil
1/2 tbsp ketchup
1 tsp sugar
1 tsp soy sauce
dash of salt to taste

- Ingredient B -

50g sour cream
1 tsp garlic powder

For the yellow rice

2 cup Japanese rice or thai rice - wash the rice well and drain.
2 cup water
1 tsp turmeric powder
15g butter

For the sauce

35g yogurt
40g sour cream
1 tsp mayonnaise
1 tbsp heavy cream
dash of salt
dash of sugar
some of lemon juice

For the eggplants topping

1 egg plant - cut into bite size
1 tbsp olive oil
30g soy sauce
30g balsamic vineger
1 1/2 tbsp sugar
Lettuce or equivalent for garnish

Instructions

1. In a bowl, add all the ingredient A and mix well. Marinade chicken in this sauce for 2 to 3 hours.
2. Prepare the rice Put the washed rice in a rice cooker pot. Add the water to the rice.
3. Add turmeric powder and butter over the rice. If there are any options on your rice cooker, then choose white rice. Click to start!
4. In a small bowl, combine all the sauce ingredient and mix well. Set aside in the fridge until the meal is ready.
5. Make the white sauce topping In a skillet, heat 1 tbsp vegetable oil and fry the chicken until no longer pink. Add ingredients "B" and continue to stir for another 1 to 2 min.
6. Make the eggplant topping In a frying-pan, heat 2 tbsp olive oil (extra) over high heat and fry eggplants until wilted. Transfer them to a plate lined with paper towels to drain the excess oil. Set aside.
7. Still in the same frying pan (without washing after cooking eggplants), add soy sauce, balsamic vinegar and sugar and bring it to boil. Once boiling, add 1 tbsp olive oil. Add eggplants to marinate for about 1 hour.
6. All together now Serve each plate : First rice, then add chicken, lettuce garnish and eggplant on top of the rice. Finally top with the white sauce.

January 5, 2016

Ice box cookies

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

60g unsalted butter
45g confectioner's sugar
12g egg yolk
1/4 tsp vanilla paste (optional)
85g cake flour - sifted

Instructions

1. In a medium bowl, mix the butter and the confectioner's sugar until pale and fluffy. Add egg yolk and vanilla (optioanl) and mix well.
2. Add the sifted flour and mix well until combined.
3. Divide the dough equally in half. Here I add or coat with sweet potato powder, hazelnut praline powder, white chocolate chips and coarse sugar.
4. Shape each piece of dough into a disc or square shape (your choice) and wrap in plastic wrap. Chill until firm for about 1 to 2 hours.
5. Preheat the oven to 170 C degree.
6. Slice the cookies dough about 0.5cm thick and place on the baking sheet you prepared.
7. Bake the cookies for about 10-12 min or until the edges are lightly browned.
8. Let them cool a little bit on the baking sheets, then transfer to the tray to cool completely. Store in an airtight container.