I started baking again after such a long break and I would like to share this beautiful Mexican Bun Recipe....
here it is.

Dough
--------
Water 180ml
Salt 1 teaspoon
Egg 1
Butter 55g
High Protein / bread flour 400g
Caster Sugar 7 tablespoon (can reduce)
Milk Powder 4 tablespoon (any milk powder)
Yeast 1 tablespoon

Put all into the breadmaker and press bread 10 times to dough. After 30mins, take it out and divide into smaller bun.

Add fillings of butter and castor sugar up to taste into each bun and leave it to raise at normal room temperature for 30 - 40mins. Or if, in an air-cond room, leave it in the oven, press bake 2 times and set temperature to 40degree and time 30mins for it to raise.
( Makes 9 pieces 50gms Buns )

Mexican Bun Toppings
--------------------------
Butter 50g
Icing Sugar 50g
Egg 1
3 in 1 Coffee Mix 30g
Plain Flour 80g
Coffee Essense 1 teaspoon

Mix all in mixer or bowl. If mix in a bowl, then, mix one by one following the sequence. Mix until creamy.

Put mixture into a plastic bag. Cut a hole at the corner to press the topping out and cover the top of the bun.

Preheat oven for 200 degrees.
Bake 18mins at 200 degrees.


That's all!

Happy Baking!!

Black Vinegar Trotter.

Last Wednesday was Karen's 14th day in confinement .I was yearning for my own cooking of 'Black Vinegar Trotter', so I decided to take the opportunity to cook some for her and remove the guilt of eating trotter. Slurppp!

I learn how to cook this from my confinement lady way back in 1986 .That was the first time I tasted Black Vinegar Trotter too. I am Hokkien and this confinement lady was Hakka. Black Vinegar Trotter is a Hakka dish.

She told me that the trotter is supposed to make post-natal mom lactate more and true enough, I did experience an increase in milk production. Black Vinegar purifies blood and cleanses the arteries of stale blood while Old ginger drives out the wind in the body.

I admit I did not like the strong vinegar taste the first time I had it, but because it was good for me I consumed it.......and was missing it the second time I had it!
Recipe :

Black Vinegar Trotter

Ingredients:
1 pig trotter
1 bottle sweeten black vinegar
1 bottle unsweetened black vinegar
400g ginger - baked over open fire , remove skin and wash
2-3 tablespoons sesame oil


Method:
1. Clean & remove hair from the pig's trotters. Cut into serving pieces and blench in boiling water for about 5 minutes. Remove and drain
2. Heat Sesame Seed Oil. Fry ginger until fragrant and put in the blenched pig trotters and stir-fried well for 5 minutes.
3. Add vinegar, about 1/2 bottle of each sweeten and unsweetened black vinegar. More of the sweeten if you like a sweeter taste. Make sure the black vinegar just cover the pig's trotter as they will shrink when cooked. Bring to a boil and leave to simmer for about 1 -2 hours or until pig trotters become soft and tender.

Not a very difficult dish to make and the taste is very much a matter of individual. Some like it sour , some like it sweet , some like it with strong gingery aroma. Some like the trotter soft and tender, some like them tender but firm. But in which ever way you choose to prepare it, I am sure it will turn out great !

I sent my whole pot of love to Karen and her in-laws ....... saved a small bowl for myself. I loved it!! And am thinking of it now . No feed back from there! Wonder if it was to their liking.

Anyway, will make a new pot soon ! This time for ...........anyone ???......MYSELF!

How to prepare Ikan Terubok Sarawak?

A lot of people ask me . How do you eat the ikan terubok? Its full of tiny bones!
Well ....you eat them tog with the tiny bones la! Chew them and swallow them. Believe me they are so tiny they cause no harm ( like ikan bilis bones wat!)
If you are scare maybe you can try cutting the fish with fine lines across before frying them.
That way you shorten the tiny bones!

....like this!!!!

Try it........Enjoy your terubok!!!!! yummmy yummy!

Sunday special......home cook food!

Sunday at home .....so it's maid day!!!!
Spend whole morning washing so lunch has to be simple .........but must be delicious!!!
Let's have 'Goreng Ikan Terubok' ....kekekeke!!!
Can be served plain ........


or with limau kesturi .....slurppppp!!!!

Noxxa Breadmaker - Tuna Buns Recipe

I having been baking soft bread loaves for months and yesterday I tried to make Tuna Buns with my breadmaker.

Tuna Buns.

Ingredients:

250ml cold water

1 egg

60 gm sugar

10 gm salt

40 gm butter

400 gm high protein flour ( tepung roti)

100 gm Rose flour (tepung kek)

60 gm milk powder powder

10 gm instant yeast

For tuna filling:

2 cans Tuna
2 big onion (chopped)
4 tbsp mayonaise
a pinch of salt
( You can use kaya fillings for kaya buns)

Method:

Put ingredient A into bread pan and slide bread pan under rails for breadmaker function.

Press to select breadmaker program 10.This program is used to prepare doughs for making buns which are shaped before baking in the Breadmaker oven or conventional oven.The process take 1 hr 25 mins ( kneading 25 mins and 1st rise 1hr)

While waiting for the doughing to be complete , prepare the tuna fillings.

Put ingredient B into a bowl and mix well to make the Tuna fillings .

The machine will beep at the end of the program.

Remove the dough, and scale the dough at 60 gm each.Mould into balls. Let rest another 10 mins.

Flatten dough and wrap in the tuna fillings and roll into balls. Arrange on a greased baking tray.

Let them sit to rise for 40-50mins

Bake in preheated oven at 200 C for 12-15mins or till golden brown.

Enjoy!

Below: Before and After ......

This is how the buns turn out! Not bad haah!!....for a first timer!!

My New Noxxa Breadmaker

Purchased a Noxxa Breadmaker from Amway......

I have never bake bread in my life before this , and now I am, thanks to Noxxa Breadmaker.

Making bread the easy and simple ways.

I wanna share my recipe!

Soft Loaf Bread

Ingredients:

water (iced) - 300ml

castor sugar - 3 tbsp

milk powder - 3 tbsp

butter - 40gm

salt - 1 1/2 tsp

high protein flour - 400gm

rose flour (plain) - 100gm

instant yeast -1tbsp

Put the ingredients in and leave it on the Noxxa Breadmaker. Select bread function 1.

After 3 hours you get perfect a loaf.

Nice to eat with Kaya spread or butter/jam spread.

Happy baking!

Love from Mom's Kitchen.

I was sitting with my eldest daughter on my dining table last Sunday, she was enjoying my Asam Pedas Ikan Terubok with Pineapple, and she ask me for the 100times how to cook asam pedas!
We are so busy everyday with our work and own family that we seldom have time to be in my kitchen together to sharing any of my mother's recipes......so today I will share with you karen, my life in my mother's kitchen.

My mother was gone before I was 17, but by then I have learn quite a number of my family's favourite recipe.
I remember I was barely 6 when I showed much interest in cooking. I used to stand on a stool by my mom's stove [ those times charcoal stove] to watch her cook everyday without fail.
So far , I've never had the pleasure of seeing any of my three daughters showing any interest to learn to cook or in watching me cook!

I was 8 and I was helping mom to prepare ingredients for her cooking. Peeling onions,(without fail daily ,there will be tears) slicing serai and kunyit, soaking dried red chillies and pounding them to make chilli paste for asam pedas or gulai tumis. That was my normal task in her kitchen,not that I was force to but I loved to help.

Each day there will be a pot of good soup , fish dishes or curry and fried vegetables served on her dining table . I had plenty to learn and I dare say I learned well .

By 10 I learn to cooked my first vegetable dish.....fried long beans with shrimp.
By 12 I cooked my first Assam Pedas .
I remember I cooked my own lunch before going to school when I was 13 ....not many kids these days get the chance to do that!!!!
Not that I have any choice but 2 of my sisters were married then and the other 2 were attending morning classes and I was the only one in the afternoon session...( for the record , I have 4 brothers and 4 sisters) so my mom will help me cook lunch before going to school.

Because I was such a good cook I was married early...at 20 ( kakaakaka)!! And I was cooking for my own family until now..... and now I only cook dinner , and sometimes weekends IF I am home!
Ok Karen , here's my Asam Pedas recipe. The easiest of all!

Asam Pedas Fish and Pineapple.
--------------------------------------
Ingredients A

10 big dried chillies
5 chilli melaka
6-8 shallots
3 pips garlic
3 stalk serai
1'' fresh kunyit
1 piece belachan

Ingredient B

6-8 ikan kembong or 1 ikan terubok cut into 3 pcs , season with salt.
1 pineapple peeled cut into 2" pcs
1 lump asam java or 5pcs assam keping
1 bunga kantan quartered
daun kesum or cendahom

msg,salt and a little sugar to taste.

Method:
1. Put ingredient A into blender with a little water and grind until fine and put them into a pot of water . Bring to boil .

2. Add the sliced pineapple ,bunga kantan, asam java juice or the assam keping and continue boiling for about 15 to 20 mins.

3. Add the fish and boil for another few mins. Throw in the daun kesum .

4. And finally add a dash msg, salt and sugar to taste.

5 Serve hot and spicy

Tips for delicious Asam pedas ...must be spicy and sour enough. If too sour add a little more
sugar. TRY ! TRY ! and TRY Again ! Hopefully one day your Asam Pedas will taste like mine!

Happy Cooking children!!!!

Next will be Nyonya pork belly meat cook in black sauce ( tau ewe bak). Can you fry Crispy long beans with shrimps????

Love from Mom's Kitchen.