We miss our multigrain bread from uni days when we were in Melbourne. But nothing ever beats a good homemade bread. To make it packed with nutrients, we added Good Morning V18 grains powder which is full of colourful phytonutrients as stated in my previous post here.
Ingredients
310ml water
1 tablespoons/15g butter, softened
170g high protein flour
160g wholemeal flour
120g Good Morning V18 grains powder
1 tablespoons packed brown sugar
1 teaspoons salt
2 teaspoons instant yeast
Place the ingredients in that order into the bread pan. Be careful to separate yeast from sugar and liquid.
Choose preset 3 wholemeal bread, light crust and 750g loaf. Start the bread machine.
Make sure the dough is well mixed when the machine beeps.
We love to make fresh soy milk at home. But what to do with the leftover bean paste? Sometimes we add some rice flour and deep fry the dough made into small balls. But making them into bread loaves is probably much healthier.
Ingredients
Cooked Soy Bean Paste (wet)220g
High protein flour 250g
Instant yeast 2 tsp
Sugar 2 tbsp
Salt 1/2 tsp
Sunflower oil 15g
Place the ingredients in that order into the bread pan. Be careful to separate yeast from sugar and liquid.
Choose option 1 basic bread, light crust and 500g loaf. Start the bread machine. I love my Kenwood BM250.
Make sure the dough is well mixed when the machine beeps
Use preset 3 wholemeal, light crust. Be sure to add the ingredients in according to the listed sequence.
Be careful to separate yeast from all liquid and sugar in the beginning.
Tips for using coconut flour
If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe, substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product).
Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.
When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.
Kaya is something we really crave for sometimes but it's so tedious to make. It's practically impossible to find a commercially prepared sugar free version. And We usually have to take turns to stir the coconut custard jam on the stove to avoid the bottom from burning. But with Kenwood breadmaker this is so easy! When consumed in moderation, coconut milk can be a great source of nutrition as it's free of cholesterol and rich in medium chain triglycerides.
Ingredients
4 medium/large eggs
300ml coconut milk
1/2 cups sugar (12 tablets of coles sweetener+1/4cups of erythritol)
4 pieces of Pandan leaves
Methods
Cut and wash the pandan/screwpine leaves (mom planted 2 trees at home so it's organic! Yay)
Add pandan leaves to coconut milk and blend. We use cholesterol free Ayam Brand coconut milk. You can also choose skim coconut milk.
Add eggs to sugar.
Whisk gently to combine till sugar dissolves.
Sieve.
Pour into bread machine and chose jam mode (preset 10). I'm using Kenwood BM 250.
After an hour, done! If the jam turns out to be too stiff, simply add 50ml of coconut milk and spin it down using a food processor.
This jammy gooeiness is so good and versatile.
Kaya can be used to spread on bread, make into tarts, puffs and Pao fillings.
When my mother in law sent over some home grown chives, it means Oysters Chive Pancake time! This is a crowd pleaser and a foolproof recipe. All you need is a tad more oil to pan fry and remember do not squish your pancakes or they will become too dense.
Ingredients
225g miniature oysters
75g Chinese chives
2 eggs
2 tbsp tapioca starch
Seasoning
1/2 tsp Salt
pinch of fish sauce
pinch of pepper
Yields 2 pancakes
Method
Wash the oysters. Mix with a little salt and corn flour and rinse thoroughly.
Pan Fry oysters for 1-2 mins then set aside.
Chop chives; beat the eggs in.
Add oysters, salt, then tapioca starch to make a batter.
Fry pancake over medium heat until golden, flip the pancake over and fry the other side.
Before removing the pancake, turn the heat up, the strong heat helps to 'drive out' some of the oil that has been absorbed by the cake.
Sprinkle with pepper and serve with fish sauce or sweet chilli sauce.
I belanja you No-wrap Glutinous Rice Dumpling this dragon boat festival! I have no skills to wrap it to be honest but we want a healthier homemade version so I improvise to create this No-wrap version using lean meat. All cooked within 45mins. Are glutinous rice dumplings too high in calories? Not entirely, refer this article how to enjoy it the healthy way.
800 gr pork or boneless skinless chicken thighs - dice into small pieces
6 salted egg yolks - cut into 12 small pieces, optional
2 Tbsp cooking oil
1 Tbsp soy sauce
2 Tbsp oyster sauce
1/4 tsp white pepper powder
Marinade for meat:
1 Tbsp oyster sauce
1 Tbsp soy sauce
1/4 tsp white pepper powder
Others
12 bamboo leaves
Method
The night before:
Marinade the meat.
Soak bamboo leaves in water.
Weigh it down with a heavy bowl or pan so the leaves won't float.
Discard the water the next day and rinse them clean.
Soak rice, mung beans, chestnuts and Shitake mushroom in water. Keep refrigerated until use.
Cook the filling:
Stir fry garlic for about 10 seconds and dried shrimp until fragrant.
Add meat to caramelize.
Add mushrooms.
Add rice.
Add mung beans.
Season.
Use the soaking water for the rice (top up to 360ml if necessary), simmer until glutinous rice absorbs the liquid. That way we get all the umami taste of the mushrooms yum yum!
Line a small stainless steel bowl with bamboo leaves, overlapping to cover the base and the side.
Add the fried ingredients.
Slot in salted egg yolk if used.
Gently pack it down with the back of the spoon.
Pour 2 cups of water into the pressure cooker.
Place the trivet in.
Arrange the bowls on the trivet.
Boil at high heat until the pressure cooker starts whistling then turn to medium heat and cook for 30mins.
Wait 30 minutes for it to cool down and then serve.
