Monday, March 31, 2008

German Muesli Bread

Yet another short post. I made this mini loaf of bread earlier this month during my team's teambuilding at Malaysian Institute of Baking. Have fun with the recipe =)



Preparing the Sponge
- 385g bread flour
- 4g instant active dry yeast
- 231ml cold water

1. To prepare the sponge, mix flour, yeast and water for 3 minutes on slow speed. The sponge should be cool, feels dry and slightly firm.
2. Ferment the sponge by placing in an air-tight container for 3 to 4 hours. The sponge should raise three times its original volume.

Preparing the Dough
- 9g instant active dry yeast
- 127g cold water
- 110g multigrain
- 55g wheat bran/oat bran
- 11g salt
- 44g sugar
- 8g bread improver
- 17g wheat gluten
- 44g butter
- 138g chopped walnuts
- 165g raisin

1. Add all the dry ingredients except butter, walnuts and raisins into the mixing bowl.
2. Add cold water, the sponge and knead (low speed if using machine) for about 5 minutes. The mixture should form a lump.
3. Continue mixing, knead harder. (Medium speed if using machine) Knead for another 15 minutes or until you feel that the yeast have started fermenting.
4. Add butter and continue to knead until you are able to stretch the bread dough into a thin film.


5. Fold in walnuts and raisins. Knead for a minute.
6. Quarter the dough and mould the dough round. Leave it aside, covered, for 15 minutes.

To bake
1. Roll out the dough with a rolling pin (powder the roiling pin and dough a little to make sure the dough don't stick). Fold the dough into three. Turn the dough 90 degrees and roll it out again.
2. Roll the dough inwards towards you, pressing the dough slightly down to stick to the bottom. Wet the top of the dough with water and sprinkle some extra multigrain.
3. Put aside (or in a proofer) for an hour or until the dough rise double the original size.
4. Bake at 200C for about 25 minutes.


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Friday, March 28, 2008

Lotus seed

April is in a few days. May is creeping up. That means raking session is up. I wish I had a bunch of these with me right now so I release stress. Peeling these and popping them in the mouth is just as relaxing as taking a smoke. (Not that I smoke la, but people always say.... "Stress mai smoke lor")


These are Nelumbo Nucifera or in plain English, Lotus Seeds. I can't really find these in the city. I usually get them along the way in Bidor when I am traveling to my grand parents place. Ipoh and the small villages around Ipoh sells tons of lotus seeds fresh from the pond.


It is best to eat them fresh. Sweet and juicy. The seed tend to turn dry and bitter the longer you keep them. Usually isn't nice anymore after 3 to 4 days.


My dad usually pops the whole seed in his mouth, but I prefer to remove the center. The green center is usually really bitter. Makes the sweet seed taste all eeek!

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Sunday, March 23, 2008

Kayu Nasi Kandar

Another long forgotten post saved as draft until now. This is going to be a really short one because I got to pack for my day trip tomorrow. I'm going river rafting some where off Tanjung Malim! Weee!


If I remember correctly, it was after some meet up or something? ...me and my Tai Kar Che went for supper at Kayu Nasi Kandar at ...at.. where is this place already ah? Damansara something?


Anyway, I had a nice ice kacang. I remember nice and yummy food. Food worth remembering. LOL!


WMW had a mee mamak goreng, sampai kering which was not bad too. Dry just like how I like fried noodles.

(I love Kayu's roti tissue too!)

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Thursday, March 20, 2008

Cream Cheese Brownies

I found my 2kg block of cream cheese in the freezer one day. Big mistake. One should not freeze cheese! Who moved my cheese?!

When I defrost the cheese, the cheese wasn't creamy anymore. It was clumpy =( At that moment I knew I had to make something with that cheese because I can't keep it for long.

So I headed to Joy of Baking. I started off with their carrot cake recipe. Since then, I have always went back for more recipes. Simple recipes. Easy methods. Detailed explanation. And the outcome product is always delicious!


This time, I tried their Cream Cheese Brownies. My first batch came out too sweet for my liking... and I didn't manage to get a nice pattern on top. But my second batch (the pic above) was nice.


Very simple brownies to make. I like the way it looks when I cut it to squares. Love the layers.

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Tuesday, March 18, 2008

Really blue blue cheese

If blue cheese a moldy cheese, how will one know if it's really moldy until it is not edible?

Well, this... is blue cheese you don't want to eat.

I think I exposed my blue cheese to some water before I kept it. I didn't eat it for a week or so. When I wanted to have it with my ceaser salad, I notice the cheese had something funny on top. White and furry. The same fungus that grew here.

That's when I knew I had to throw the cheese away.


Being me, I continued to keep the cheese covered in the fridge to see how the mould grows.


The whole top layer was bluey greenish. The moldy part inside of the cheese grew a darker green color and was a little dried and hard.

The taste... well... good!

...hahaha I was just joking :p I think I'll end up in the hospital if I tasted it.

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Saturday, March 15, 2008

Post CNY potluck

Quick lousy post on the post CNY party at BBO's.


Uncle L Nic made bruschetta.


Sushi rolls by Auntie (hehe) XLB.


Jalan Alor after 11pm Tai Kor brought Roasted Pork Knuckle. Something he tapau'ed from a restaurant near his home.


The sauce for the knuckle.


My Tai Kar Che bought Teluk Intan (Ansun) Chee Cheong Fun from Uptown Damansara.


Curried pork from Fennifer, one of BBO's student. Jackson (When I say Jackson, I say his Mom ;p) and Ling brought curry too!


All the curries went well with the roti jala from Jeniffer.


Ling made with her bread maker for her curry too. I really like it.


Caramelized Pork with Spaghetti Omelet which I made. Kind of worried the folk cannot except the weird creation. But hey... they finished it all =)


Canape Combo of Mango & Sardine from Imbi&Itchy which was the bomb! So easy to make too!


She made Angel Hair Pasta with Portobello Mushroom and Truffle Oil as well.


Wait.. she brought this as well. Sticky rice cake. And you know how she came to BBO's place? On foot! She carried all this! (Woman, next time call me la, I'll go pick you)


The lovely couple came last with their spring roll. Processed crab meat, prawn, cucumber and belacan mix. Superb stuff! A recipe I can copy too ;p


And this Tiramisu with the sexy legs (...Edison Chen hoohaa that time ma) was from BBO.


Their lovely macaroons. I love em... but I didn't have one that night. It was all "now you see it, now you don't".


Now you see it,


Now you don't. ;p

Isn't Mishu cute? She's so nice to play with because she's not shy. But I think she usually gives her mommy dearest a headache? But kids are like that la.. that's why I love em!


The passion fruit cake with plum on top. I like this... love the sweet sour passion fruit cream in it. This should the next cake that I will order from BBO.


Stuffed the already full stomach with a mini vanilla cupcake at end of the party.

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Wednesday, March 12, 2008

Mishu

No time... no time. Have got to leave you with cute little Mishu. Will blog about the night I met little Mishu (and of course her mommy dearest) soon.


Huggie Wuggie!


Mishu is so cute!!!!! (That's a KopiKo on her tongue ;p)

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Sunday, March 09, 2008

Fish Head Noodles

It's time again. A week of secondary. And an annoying week of primary 24 hours, 7 days a week on-call support. The standard life of anyone in the IT support line. My last dinner before jail time was fish head noodles with UnkaLeong. *Lucky lucky* because I will be skipping the noodle makan'ing session coming Sunday (jail time ma).


I have no idea how to get to this place, but it's along Jalan Raja Laut, turn left at the junction opposite of the PAS (yes, the political party) building. Ong Lai is on the left, BSG (back street) style.


When I took a sip of the soup I didn't quit figure the taste. Nice and clean, ... but something else. Then UnkaLeong mentioned the Chinese cooking wine. The usual fish head soup I have is with tomatoes and preserved vegetables. This version didn't have any of those, but it had extra chunks old ginger just enough to kill of the fish smell but not spice'n up the soup.


Potato leaves with belacan. This I really like though I found it a wee bit oily. I also like it because it wasn't too spicy. Some vegetables fried with belacan can turn out like vegetable with sambal!

The bill came up to RM35 in total for the noodles, vegetables, and a pot of tea for two which I found reasonable. I'll definitely come back for more of their fish head dishes. I just love the fact that they use fresh BIG fish heads with a lot of fish fat. *yum yum*

Edited: Ohh I just came across TummyThoz's post on Ong Lai. Makes me want to go back even sooner! I need to escape the jail!

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Wednesday, March 05, 2008

Gio Cha Uck Le sandwich


I finally took out that 1kg Gio Cha Uoc Le I bought from Hanoi from the freezer.

Only ham with bread for Sunday breakfast? Nope, to plain.


I pan sheared slices of fresh big head mushrooms.


Fried a mix of finely diced Swiss mushrooms, garlic, black pepper, celery and added these small little shellfish thing. Looks so much like baby abalone.

But then I thought, must be a real dry sandwich because I didn't have any more sauce with me.


I ended up using some left over pasta sauce from the night before. Slap and pile it all in a delicious Tesco French bread.


Viola!

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Monday, March 03, 2008

Spring rolls

I think the Pakcik have placed a writing spell on two of this foodie.

Roses are red,
But they can be dyed blue.
My blood is red,
But no, they can't turn blue.

Well... I'll turn blue when I'm dead but I'm sure my blood stays red. HAHAHA.

As you can read, I can't write a poem even if my dessert depends on it. But, all the writings and 'flowery' texts reminded me of something I wrote a few years back....

Echo("

She sat down. *sigh*. She was tired from work. *looks right* *smiles* She was thinking *oh... Hie*.

He was blur. *looks left* at the person who just sat down. He thought *oh she's looking at me*. Reflex made him *smile*. He thought *now that wasn't so bad*.

The train started moving.

She stared blankly opposite of her. Four ladies sat there, all holding the same type of umbrella. The small mini ones which folds into a giant spring roll. *what a coincidence* she thought. She looked pass the ladies, through the window, to the rainy night. She tilled her a little to her right, looked down and *sighed*. She *can't wait to be home*. *So hungry*. *I need some sleep*.

WMW, this is why I was looking for spring rolls...hehe.


These spring rolls were taken and eaten in Tai Zhi Cafe just out Sedaya University College in Cheras. It was fun meeting up with the Cheras bunch. The night was about politics and French fries. ...and the spring roll? Nice on the out side, but not on the inside. Overkill of pepper.

He looked right. His dreamy eyes scanned the end section of the train. The seats were all *empty*. ...like him. But this didn't register in this mind.

The old man was standing. One hand on the metal bar, the other holding his umbrella like a walking stick. *Why not just sitting down?* he thought. He looked down at his own umbrella. It was dripping rain water all over the floor. There was nothing he could do about that.

His eyes followed the puddle of water that his umbrella made. *...* he thought dreamily. The water seem to be attracted to each other. A few seconds later, the two puddle of water meet, and combined into one. He looked up at the other umbrella that made the puddle of rain water, then slowly moved his glance to the owner.

*hehehe so funny...how the water met*. She went blank for a moment. Then, Something ticked at that moment. She looked up instantly.

He was surprised that she looked up. *blush*

Both *smiles*

*bing bing* the sound of train door opening broke the moment. It was time for him to get off. *ah well* As he stood up, the motion made the remaining droplets of water on his umbrella sprinkle all over the floor.

*oh...it's all messy now* disappointed that cute little puddle of water was distorted as he moved. She looked up at him walking pass her, her eyes were locked on him.

As he walks out, his took a glance at the puddle of water. He couldn't see it from where he was. He *shivers* felt like something bad was going to happen. He looked back again to look for the puddle of water *Where's the puddle?*, that is when he saw her looking at him.

He was sure he saw her lips move. *It's gone* it read.

");

Now, don't you all eat your folded umbrellas when you feel hungry.

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Sunday, March 02, 2008

Cupcake Chic


Let's see. This was before XLB went to Singapore. XLB, Pakcik L Nic, WMW and myself went for a Karaoke session at The Curve. We dropped by Cupcake Chic to pick up some cupackes.


Fatal Attraction (Chocolate on the top left), Envy (The green tea at the bottom left), and all time favorite flavor the Rum and Raisins on the top row in the middle. These three were just so so to me. The Rum and Raisins was a disappointment. I hoped for more flavor in it.. too mild for my liking.

But the other three I like!


Forget-Me-Not, the lavender cupcake. I felt relaxed by just smelling it. I drink lavender tea, have a lavender perfume, use the Lavender scented shower gel, and now a cupcake... I need more lavender.


The rose cupcake I like too. I think I prefer those cupcake with the flower fragrance. Something different compared to the normal chocolate and vanilla cupcakes available every where.


This lychee version I like the best! I'm not sure if they still have it because this was a Chinese New Year special or something like that.


There's even a lychee on the inside which I'm giving it a big plus. Good stuff.

There are many many flavors at the Cupcake Chic, but not all are available every day. You will need to refer to this schedule to see what's hot out of the oven. The cupcakes goes for RM4.50 each. I got my half dozen for RM25. A dozen goes for RM48.

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Saturday, March 01, 2008

Hammering your dough?

Not in the mood to type today, so I'll leave you with this interesting video. This trio is famous in Japan for making mochi dough.


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