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Milo Buns

I’ve been putting off making this recipe for a while now, and finally got around to it today. We got a jar of Ovomaltine Crunchy Spread from Tiffany , and I figured a malted chocolate spread would be a great match for these Milo buns. These buns are pillowy soft, and the crunch from the Ovomaltine gave it an amazing contrast of textures. Try it out!

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Hokkaido Milk Loaf

On my last trip to Niseko, Hokkaido, we stayed at the nice and homey Yorokobi Lodge, which had a well equipped kitchenette. Seicomart was just down the road, so we could buy basic staples like eggs, cheese, bread, delicious Hokkaido milk and butter to fix our own breakfast. When we somehow still felt like the munchies after whatever huge dinner we had on some particular night, I made grilled cheese sandwiches using yummy Japanese shokupan.

Now that I’m back at home, I’m craving for more shokupan, but we don’t have them here. So naturally I started looking for recipes for homemade shokupan, so that I can make grilled cheese sandwiches again and dream of snowy slopes and our nice, cozy lodge. This loaf is my first try and it turned out nice, but I feel that the texture wasn’t quite there yet. Will keep experimenting.

Based on the recipe by Bakeomaniac.com.

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Cheese Bread

Been meaning to make this bread for a while now. I love my Kenwood BM450 breadmaker, and I’ve been trying to push it further and seeing how much versatility I can get from it. I’ve made loaves, pau, and dough for breadrolls, so now I’m going to try making bread loaves with swirly fillings.

First up is this cheese bread, based on the recipe by Sally’s Baking Addiction.

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Wonton Noodle Soup

I love dumplings, and I love noodles in soup. To me at least, they are the ultimate comfort food. Now when both are combined into a single, yummy dish, that just takes it to the next level. Imagine a gloomy, rainy night, tucking in a large steaming bowl of soupy noodles topped with wontons bursting with flavor. Absolutely perfect.

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Chicken Char Siew Buns

I love dim sum. Dolly Dim Sum, Luk Yu Tea House and Lai Po Heen are my favorite places in KL for good dim sum, but unfortunately it’s not often that I get a chance to enjoy their food.

One of the typical dim sum I would order are the BBQ chicken buns, or chicken char siew bao. Lately Kak’mbang and I started making pau again using my trusty breadmaker, so I thought, why not try out fillings we haven’t tried before?

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Chicken Char Siew

One of my favorite things to order whenever I go for dim sum is their BBQ chicken buns, or char siew chicken buns. There are a number of good halal dim sum places in KL, but we rarely eat out anyway, so meals there are few and far between usually.

Here’s my first attempt at making my own chicken char siew, to be used for the pau filling. I got this recipe from Jasmine Hoo, one of my Cooking With Philips Pressure Cooker Facebook groupmates, modified using permissible ingredients, of course.

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Make Your Own: Chicken Stock

When making most of the recipes in this blog which calls for chicken stock, I usually go for the quick and easy method by using store-bought stock cubes. However, for or when you have some extra time on hand, or when the flavor of the stock is truly the heart of a dish, here’s a simple recipe for you to make your own batch at home.

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Make Your Own: Pau Dough

It’s been a very long time since Kak’mbang and I made pau. Back when we were still living in Terengganu, every so often we would buy boxes of Blue Key flour and make chicken mushroom pau. Kak’mbang made the filling and I was on dough duty. Freshly steamed buns would then be sent to friends and relatives for their afternoon snack.

Gosh, that was such a long time ago.

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Pandan Coconut Bread

Been meaning to make this for a while. I used homemade pandan extract using the leaves growing in Mummy’s garden, which wasn’t as strong or aromatic as I’d hoped. I’ll make this again using store-bought extract, and perhaps another time using the water from making the pandan extract in the yukone.

The rolls were very soft and fluffy, and absolutely yummy when enjoyed with kaya. A good idea is to also dip the rolls in kaya and grated coconut, for an extra-indulgent treat.

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Make Your Own: Pandan Extract

I wanted to make pandan coconut breadrolls, and naturally the recipe called for pandan extract.

All of the stores I scouted only carried artificial pandan flavour, some with and some without artificial alien green coloring. Mummy does have a lot of pandan growing in her garden, so I might as well set some time aside to make my own extract.

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