January 2021

Viewing posts from January , 2021

Breadmaker Roti Benggali

When I was a kid, on weekends when we went to visit my brother in boarding school, we’d stop by a market in Batu Enam to buy Bengali bread rolls filled with kaya. The bread was simple, soft but not milky, and the kaya was the cheapo diluted type unlike the fancy gourmet ones we see which uses premium ingredients. But I remembered how warm and fragrant they were, freshly baked just in time for afternoon tea, and one roll was never enough.

The basic Benggali bread can be shaped into a plain sandwich loaf, or portioned into rolls with your preferred fillings. This was my tribute to the kaya rolls from my childhood, and gosh these were so darn good, despite the rather ugly shapes. I’m very happy with the flavor but still tweaking the rest times, so will be updating this recipe with new instructions and pictures from time to time.

Based on the recipe from Dari Dapur. Don’t forget the black coffee. ⁣

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Homemade Mexican Chicken Chorizo Sausage

Been wanting to make my own sausages for ages. The recipes I like to try out, usually from Emeril Lagasse, often call for different kinds of sausages, (Spanish or Portuguese) chorizo, andouille, or Italian (both hot and sweet). Sweet Italian sausages are still relatively easier to find, but not so much for the rest. In fact, I’ve never seen halal andouille anywhere. Add to that my new-ish resolution to take better control of what goes into the food I feed my family, so I finally got around it today.

This is a recipe for Mexican chorizo, based on the recipe from Honest Cooking. It’s usually not stuffed into casings, but I really wanted to start building my sausage-making skills, so I decided to stuff ’em anyway.

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Make Your Own: Fish Stock

When I order fish and seafood from @faharseafood I usually ask for the grouper to be filleted, and the fillets will be delivered along with the head and bones. After a few rounds of orders, I accumulated quite a few sets of these, and I felt that it would’ve been such a waste to just throw them away. So I decided to do what I usually do when given a bunch of bones from any animal: make stock.

This recipe based by the one from Hank Shaw interestingly uses typically East Asian ingredients like konbu and dried mushrooms, to infuse a huge load of umami into the stock. I subbed the white wine with rice vinegar diluted with white grape juice, and I feel that this makes the stock less fishy yet packed with flavor.

Will be making quite a few dishes to use up the stock in the next few weeks.

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Ramen Eggs (Ajitsuke Tamago)

Having made the chashu as part of the toppings for my ramen, next thing to make are the eggs. I used the leftover chashu braising liquid as a marinade, but if this is not available and you simply want to make the eggs on their own, you only need just a few ingredients. Got the from-scratch recipe from Soonkyeong Youngest, modified with permissible ingredients.

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