Bread and Batter – Page 7 – The Occasional Cook

Roti telur gulung sardin

October 26, 2013 7shasha7

This morning I made something I’ve been wanting to do for years – a snack which is so oily and fattening. Ironically I am currently trying to shed a couple (OK a lot) of kilos.

Anyway I made them and am happy that I’ve tried. I will never make them again.

The first three I made, I used bread crumbs. For added texture. But I felt that the breadcrumbs absorbed more oil and added to the gazillion calories already so after that I did it the traditional way.

Breakfast wrap

October 15, 2013October 15, 2013 7shasha7

I think I’m liking this WordPress app on my phone. This really has made it easier for me to update and keep on posting. Finally all the pictures of food I’ve taken can be shared. Am so happy right now. (Though the word ‘jakun’/’suaku’ keeps shouting in my head).

I love grilled caramelised sweet peppers. One day I realised it’s very easy to get them grilled and soft without baking them in the oven.

I melted some butter and olive oil in a regular pan and then pressed the halved peppers down with a wooden spoon ensuring that the surface gets cooked. The result was really yummy. Oh, don’t forget to salt them.

I put it on top scrambled eggs and salad in a wrap. Perfect healthy breakfast wrap.

Asian Dishes, Bread and Batter, Desserts, Singapore, Snack

Muah Chee

June 3, 2012March 3, 2021 7shasha7

Muah! Muah! Muah! I love muah chee and now, thanks to my new toy, the Happy Call pan, I can make my own muah chee anytime I want! Muah!

IMG03048-20120603-1753 — Add a cup of glutinous rice flour to a cup of water (or slightly less) and stir till it forms a smooth mixture.

IMG03050-20120603-1758 — Make sure the pan is not hot or it will instantly cook the mixture before you can even form it into a dough. Using a very small fire, heat the pan and then add onion oil. If you have no onion oil, then fry some sliced onions until they are browned and then remove the onions. I used barely a teaspoon of oil to fry my onions and then after removing the sliced onions, poured the mixture in. Do not cover.

IMG03051-20120603-1759 — Stir the mixture into a dough. Something like this. And then you cover to cook the dough. It takes only about two minutes on one side. Turn over to the other side and then cook.

IMG03052-20120603-1802 — Once it’s cooked (the inside is not pasty and raw), take it out onto a board and snip or cut into small chunks.

IMG03054-20120603-1807 — Drop the nuggets of dough into a bowl of powdered peanuts and sugar (make sure lots of sugar. I used 3 tbsp to 3 5 tbsp of peanut powder) and roll till the nuggets are all nicely and evenly coated. And there you have it, muah chee! Yummylicious indeed. And so economical!

Bread and Batter

Pretzels

March 11, 2012 7shasha7

I made pretzels one weekend using a recipe from a book I had borrowed from the library. I followed the very simple recipe and it worked! However, the pretzels don’t keep well. I gave some to my mom and a colleague, and they both said it had turned a bit hard and dry. My mother said she dunked it in coffee. Hee hee.

For a lazy afternoon snack, this can be a winner, although I think for our Asian palate, rather bland.

Bread and Batter, Desserts

Aebelskievers

February 12, 2012 7shasha7

Ah…aebel- or ebel- skievers. ‘Little pockets of love’. I’ve been rather obsessed with these pancake puffs after watching Aaron Sanchez lauding them, so much so that one day, when I saw the pan at TOTT, I had no qualms parting quite a sum of my money so that I could sleep better than a baby. But before I went to sleep, I had to make these little love pockets.

The batter is simply a pancake batter except that you have to separate the yolk from the white and beat the whites till your arm aches. Even then, you’ve got to continue beating (with your other hand, of course) till that one aches too. The final result will be puffy white clouds. After that, you mix the yolks with some sugar and then add in 2 cups of milk, 2 cups of plain flour, 1/2 tsp each of baking powder, baking soda and salt. Lastly, fold in the egg whites.

The fun part is filling the holes with the batter and thinking of what filling you want to put in. So far I’ve used lingonberry jam, nutella, banana, banana and nutella, and cempadak. All yummy. I’ve even made them plain for the little boy.

IMG02697-20120204-0702 — Use two toothpicks to flip them over.

IMG02700-20120204-0703 — Dust with powdered sugar and drizzle maple syrup over.

By the way, if you google this, you’ll learn that this is the national breakfast dish in Denmark and there are ways how you can make them perfectly round. I’m going to use my new pan with the holes to make some other Asian delicacies too. One day.