Rice Noodles with Vegetables.

All in one meals are a life time saver for me. I always makes my dinners as one pot meals. It saves my time and also gives my family a well balanced meal.  I did this as a vegetarian meal but I served some poached eggs with this meal.

Instead of the vegetables I used,  try adding other vegetables you like. To give more flavour you can add chilli or tomato sauce too.

This recipe will serve 4 people. This is 250 g rice noodles.  I used 3 cups Chinese cabbage, 1 leek sliced.

I used 1/2 cup sliced capsicum, 1 carrot sliced,  Tomato (This is optional)

For stir frying the vegetables one onion sliced, 2 inches ginger sliced, and some garlic. Get one cup of stock water and two table spoons soy sauce and some oil for stir frying.

Add some oil in to a pan and leave it to be hot. When the oil is hot add the sliced onion, garlic and ginger in to the hot oil and stir fry very well. Add all the vegetables later.

Stir fry the vegetables very well. Add the stock water and some soy sauce in to the vegetables. After add the noodles and stir fry well.

 

Serve hot.

Chicken & Vegetable Fried Rice

Its really handy to have some left over rice in fridge sometimes.  We can make different types of  rice dishes from leftover rice. This is one way of doing it. Instead of making with raw chicken you can always use the left overs from a roast too.

Adding lots of vegetables in to this dish  makes it more colour full.

This recipe will serve 4 people. Cut 300 g chicken thigh fillets in to small pieces. Take about 4 cups of cooked left over rice. For sauteing chicken  prepare several inches ginger , several cloves of garlic, one large onion sliced, some curry leaves , or parsley and some green chillies.

 

Grate some carrots, cut some beans,cabbage, leeks and some capsicums. Prepare 1 teaspoon curry powder, pepper, and some chilli powder to the taste.  Add some oil in to a pan and leave it to be hot.

Add the sliced onion, garlic and herbs and fry well. Add the chicken and stir fry really well.

After ad the vegetables and stir fry well about one to two minutes. After add the rice.

Stir the rice well. Add soy sauce and the tomato or chilli sauce and mix well. Serve hot.

 

Stir Fried Vegetable with Noodles

If I say most of my week day meals are one pot meals that’s true. I always try to cook all in one to save my time and give my family some healthy meals every day. Making several things after work is difficult as well as taking a lot of time. When you add all together makes it more tastier too.

I always add lots of veggies in my cooking. It always gives an appealing look as well as the taste. I freeze the left overs for another day or for kids to use when they are hungry.

This recipe will serve 8 people.

I used 500 g of noodles. Even you can use angel hair pasta. I used a can of chick peas, a cup of cabbage, 1 red capsicum, 1 leek, and a large carrot for vegetables. Make sure to cut them thinly.

Put a pot of water with salt in it and bring to boil and add the noodles and cook accordingly to the packet instructions. For the spices I used a teaspoon full cumin and coriander powders, salt and pepper and a 1/2 teaspoon full paprika powder.

Other than that I used one onion with few cloves of garlic finely sliced, several curry leaves, 2 table spoons tomato sauce with a 2 table spoon soy sauce and a table spoon full Chinese cooking wine. Add some oil in to a pan. When the oil is hot add all the onions garlic and curry leaves in to the hot oil and stir fry until the onions are translucent.

After add the vegetables and stir fry well.

Next add the spice powders and stir well.

Add the soy sauce, tomato sauce and the coking wine.

Mix well and serve hot.

Egg & Chive Savoury Pancakes.

I already published one recipe to do thin pancakes. This  recipe takes no time to do at all. When you are busy and want to change your breakfast to something else Try these beautiful and easy to make pancakes.

The things you need for this recipe is always in your cupboard and fridge. When you want to add some extra flavour to this you can always go for other options such as parsley, celery leaves, leeks, or even cooked meat or fish. Always creativity is in your hands.

The other thing is these pancakes can be made a day head for the lunch boxes too. Also this can be served as a sweet cake with cream and berries or even bananas.

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These pancakes are a hit every time I make them,. These are the ingredients. I used 225g Plain flour, 85g Corn Flour, 2 Eggs, 500ml Milk, 30g Butter melted and some salt.

 

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Mix all the ingredients together until no lumps.
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The mixture should like this. If you have any lumps pass it through a sieve.

 

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Put a pan on the stove.Add a little bit of butter.

 

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Add a spoon full of batter and spread evenly.

 

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Enter a caption

The other ingredients to top up or use as a filling, are Eggs, Chopped chives, Salt and pepper.

 

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Beat the eggs well . Add salt and pepper too.

 

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Spread the eggs on the pancakes. I always turn the pan pan.

 

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Make sure to cover the whole pancake.

 

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Sprinkle the chives on top of the pancakes.

 

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If you like you can add different types of herbs too.

 

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I added Taco seasoning  to give an extra flavour.

 

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When the eggs set fold it like this.

 

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After fold the other end too.

 

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You can fold like a pocket or even only two sides. Serve hot.

Baked Asian Style Pork Buns

This is a baked bun instead of the steamed. The Chinese BBQ pork buns are very popular. This version is the same but I baked it. The buns are very soft and moist and also like cotton. So nice and simple to make. I do not eat pork much. To do this recipe I used pork as I got so many requests. I boiled the pork for easy cooking. If you are not a pork lover you can use chicken or any other kind of a meat with the same dough mixture.

[youtube https://www.youtube.com/watch?v=FAtK7mzI06Q&w=560&h=315]

 

Ingredients

  • 420g Bread flour
  • 200-220 ml warm water
  • 5g Salt
  • 1 Egg
  • 10g Instant Yeast
  • 10g Sugar
  • 500g pork cooked pork
  • 1 Tbsps. Flour
  • Garlic and ginger sliced
  • 1/2 of an onion
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. oil
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. sesame oil

 

Method

  • Add all the ingredients except water, butter and mix well. Add water bit by bit and make a smooth dough. (The water level always depends on the size of the egg and the water you add to the yeast mix)Then add butter and knead about 10-15 minutes.
  • After leave in a warm place to double in size.
  • Mean while cook the pork.
  • Add about a table spoon full oil in to a pan. In to that add garlic ginger and onion and cook until soft.
  • Add sesame oil , oyster sauce, soy sauce and cook one minute until it thickens.
  • Next add flour and stir well. Add the pork and cook well. Leave it to cool down.
  • When the dough is ready knead the dough well  & divide the dough in to equal size pieces .
  • After flatten each dough piece in to a round  and put the meat in the middle and seal ends and using the palm with out giving pressure roll it on the bench.
  • Put them on a baking tray to double in size.
  • When doubled in size brush the tops with eggs sprinkle some sesame seeds on top and bake them on 180c about 20 min or until golden on top.
  • Cool on a wire rack.

Strasberg, cheese and tomato Bread rolls

I really enjoy baking. So I have left Sunday for my baking day.If I share a recipe I guarantee it 100% . All these recipes are better than shop bought.  Asian style buns are always softer and fluffy. The water roux makes the difference. Some believe in the water roux needs resting. For me I use it after several minutes. It works like a magic.

I always believe the kneading process as the key to soft and moist bread or rolls. Kneading makes the gluten to activate. So at least knead the dough more than 15 minutes to get a soft dough.

Instead of this filling you can use anything. Instead of Strasberg use shaved ham. Cheese slices can replaced with shredded cheese. The sun dried or semidried tomatoes needs to be on paper towels several minutes to remove extra water or the oil. The flavours always adjust with your liking. Even you can totally change the filling ingredients. Make sure what ever you add in should be dry. So it will not release any water when baking. If it does the buns will be soggy and wet.

[youtube https://www.youtube.com/watch?v=gTlBbu9SaVU&w=560&h=315]

Ingredients

Ingredients for the roux

  • 150g Bread flour
  • 150mlBoiling water

Ingredients for the buns

  • 250ml water
  • 12g Instant Dry Yeast
  • 20g Sugar
  • 2 Eggs
  • 10g Salt
  • 90g Butter
  • 100g Plain flour
  • 500g Bread flour

Ingredients for the filling

  • Strasberg or sliced ham
  • Cheese slices or shredded
  • Mustard or any flavour
  • Sundried /semi dried tomatoes

Method

  1. Add the bread flour and the prepared roux in to the mixing bowl and mix well.
  2. After add salt, eggs, plain flour and yeast and mix well.
  3. Next add water  and little by little until it comes to a soft dough and add butter.
  4. So knead the dough for 20 minutes and leave in a warm place to double in size.
  5. After take the dough out and knead several minutes on the bench top adding a bit extra flour.
  6. After Cut the kneaded dough in to equal size pieces.
  7. Roll and put the meat, cheese and seasoning into it.
  8. Roll well. And leave on a baking tray to double in size.
  9. When doubled brush the tops with eggs and sprinkle some sesame seeds on top.
  10. Bake on 180c about 20 – 30 minutes or until golden brown on top.
  11. Cool on a wire rack.

Vintage bread (Simple Baking)

[youtube https://www.youtube.com/watch?v=8pTcCaiDij8&w=560&h=315]
Ingredients
For the first dough

  • 215g Bread flour
  • 85g Plain flour
  • 6g Instant dry Yeast
  • 25g Sugar
  • 240ml Water (Warm)
For the second dough
  • 215g Bread flour
  • 85g Plain flour
  • 25g SUgar
  • 6g Salt
  • 2 Eggs
  • 1 Tblsp Water
  • 75g Butter
Method
  1. Mix all the ingredients for the first dough and put in the fridge for 12-15 hours.
  2. Add flour , Salt, the first dough,sugar and eggs in to a mixing bowl. Start mixing about 5 min.
  3. Next add the butter and mix 5-10 min.
  4. If you feel the dough is dry add some water if not knead for another 10 min and put the dough in to a greased bowl and leave in a warm place.
  5. When the dough is double in size put flour on to the bench and cut the dough in to equal size pieces.
  6. Then roll as directed. Put them on a baking tray to double in size.
  7. Next brush the tops with eggs and bake on 180c about 20-30 min.
  8. Cool on a wire rack.

Home Made Soft Milk Buns (Simple Baking)

Making bread is an art. Once you know how to make bread you can create anything. I do bake bread for my family at least once a week. I like making soft and crusty bread. I find making soft bread makes you happy with beautiful textures and also it shows you the road to many other recipes that you can create with the same dough.

When making bread if you can use bread flour it gives a nice texture to the bread because of the gluten level it holds. If you can find gluten separately you can add that to the plain or all purpose flour to make the same bread with the same texture.

The secret of the soft bread depends on how long you knead the bread continuously. It helps activate the gluten content in bread. When you make make sure to check your yeast by add ing a bit of yeast and sugar together to 1/4 cup of warm water. If you leave it out in room temperature it forms up. if not the yeast is dead or expired. If you are not a daily baker always check for the expiry date of the yeast. The other thing is never add salt and sugar close to each other. So always use them in two corners of the mixing bowl before mixing.

If you have any questions about baking please feel free to leave a comment. Happy baking!

[youtube https://www.youtube.com/watch?v=RCMu-r7tLXA&w=560&h=315]

Ingredients

  •  290g Bread flour
  • 5g Salt
  • 25g Sugar
  • 5g Instant Dry yeast
  • 30g Butter
  • 25g Eggs and leave the rest for brushing the tops
  • 150ml Milk
Method
  • Add flour , yeast, sugar, egg,& salt in to a mixing bowl and mix well.
  • Next add milk and make a smooth dough and add butter. Knead for 25 min.
  • Leave the prepared dough in a greased bowl in a warm place until double in size.
  • When the dough is ready put on to the bench and punch down, then cut the dough in to equal size pieces.
  • Roll each piece in a ball pressing in wards (Watch video).
  • Leave to double in size.
  • When ready brush the tops with eggs and sprinkle some sesame seeds on top and bake 15-20 min or until golden brown on top.
  • Cool on a wire rack.
  • Can store in freezer for months.

Asian Style Sweet Custard Buns

I had my dream to bake different types of bread and sweets. So I studied about baking after I got qualified as a chef. Whats the use of keeping all the secrets to my self. So I thought of doing videos. Then people requested to write the recipes. I have a very limited time to myself now. Before I go to work I try to wake up early and try to write at least one recipe a day.

Every time I go passing the Asian bread shops I get cravings to have these beautiful soft breads. When you bake them at home you can eat as many as you like.

There are lots of methods with this water roux . Most recipes call for leaving the roux in fridge for 12 hours or over night. But for me I take making buns with out planning. So I use it 15 minutes after making and it works like a magic.

Kneading the bread for longer makes the buns more softer and elastic. If you don’t like to add milk powder or if you can’t find milk powder add the same amount of flour equal to milk powder. Instead of water then you can use warm milk. It gives the same taste. As this a sweet dough milk  powder or milk gives the creaminess to the dough. When doing the custard make sure to cook on a low heat and keep on stirring until you take it off the stove.

These buns can be kept for 3 days in fridge and its not suitable for freezing.

Lets make the buns

Ingredients

For the roux

  • 30g Flour
  • 130ml Water

For the Buns

  • 480g Bread flour
  • 80g caster Sugar
  • 40g Milk powder
  • 8g instant dry Yeast
  • 5g Salt
  • 1 Egg
  • 180ml Warm water
  • 45g Butter at room temperature

For the Custard

  • 500ml Milk
  • 60g Butter
  • 4 Egg yolks
  • 100g Sugar
  • 60g Corn Flour
  • Vanilla
  • 1g Salt

Method

  1. Make the roux. Add flour to cool water and mix well until there are no lumps.
  2. Cook on the stove or in the microwave until thickens.
  3. Leave to cool down.
  4. Prepare the ingredients for the buns.
  5. Add flour , milk powder, salt, sugar, prepared roux , yeast in to the mixing bowl with butter and mix well.
  6. After add the water little by little  to make a smooth dough.
  7. Knead about 20-25 min.
  8. Leave the dough in a greased bowl in a warm place  to double in size.
  9. Meanwhile prepare the custard.
  10. Add the milk butter, yolks, sugar, vanilla,  salt and corn flour into a pot and whisk well,
  11. Cook on the stove stirring continuously until it becomes glossy and thick.
  12. Take off and leave to cool down.
  13. When the dough is ready take out and punch  and put on to the bench top.
  14. Hand knead about 2 minutes .
  15. Cut in to equal size pieces.
  16. Roll and put the custard in. Leave on a baking tray to double in size.
  17. Brush with eggs and bake on 180c about 20-30 minutes or until golden brown on top.
  18. Serve hot or microwave few seconds before serving.
  19. Can leave 3 days in fridge.

 

 

 

 

 

 

 

 

 

 

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