I was craving Auntie Anne’s jumbo sausage rolls the other day, so I felt inspired to make cheesy sausage rolls.
I wanted the bread rolls to be soft and buttery, so I used my roti paung recipe as a base. Here I purposely made them a bit more “junky”, using cheapo Ramly sausages and Chesdale processed cheese slices. However, we can always kick it up a notch and use premium sausages and real cheddar slices if we so choose.
Read MoreAt one point in 2022, I went into a biscuit-making craze. I made various biscuit recipes, revisiting my Cheesy Garlic Biscuits, as well as trying out Joshua Weissman’s take on Red Lobster’s Cheddar Bay Biscuits (But Better). Wondering what else I could try making, I thought about Texas Chicken’s honey butter biscuits. Why didn’t I think of this sooner? After some searching, I landed on a recipe by Let’s Dish as a starting point.
Read MoreI was browsing through my photo gallery looking at my Bali holiday photos, when I came across a photo of the pie susu (milk pies) we got as ole-ole (souvenirs) from there.
Suddenly I had a craving for pie susu, so as always, nak makan, buat sendiri. I looked at a few recipes on Youtube that seem to get good reviews, and after a couple of tries I found one by Nyonya Liem to be the right one for me. The recipe is well-written with exact measurements, the filling to pastry ratio was spot on with no wastages, and I particularly liked that it uses more premium ingredients and doesn’t cut corners.
Read MoreSome years back, Gardenia released a new fancy bread: Roti Pandan Kelapa. I’ve tried imitating this bread by modifying King Arthur Baking’s Japanese milk bread recipe, and while I was quite happy with the results, it still wasn’t as fluffy and perfect as I would have liked. Having fairly recently perfected my roti paung recipe, and inspired by my butterscotch bread recipe, I thought about having another go at making Roti Pandan Kelapa, by combining the recipe and techniques from both recipes.
Read MoreI remember when Gardenia’s Butterscotch bread first came out. People were literally waiting for the bread guy to stock the shelves (I think it was every Wednesday) before snapping them all up like piranhas, and they were gone in a flash. At that point in time I was working in Menara TM, and since I always came in pretty early I had the small advantage of grabbing a couple from the MyNews downstairs first thing in the morning. Lucky me.
Years passed, and the novelty wore off. Until one day, I got to know Faizal and he mentioned how he’d always bring butterscotch bread back to the States whenever he’s here on holiday. We spoke briefly about how I love to bake bread, and he suggested I try figuring out how to make homemade butterscotch bread. Why didn’t I think of this? I made a mental note to seriously give this a shot. Soon after, I found butterscotch chips at Bake With Yen. It’s a sign!
Read MoreI’ve always loved Japan and so many things about it, the language, the culture, and of course their food. Japanese konbini or convenience store food is practically a whole unique segment of Japanese cuisine, and one of their most fascinating food items is pizzaman (a contraction of the words ‘pizza’ and ‘manju’), literally a steamed bun stuffed with pizza-flavored filling.
Read MoreWhen 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.
Read MoreBeen 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.
Read MoreMany many years ago I made this lovely stromboli recipe from 500 Pizzas & Flatbreads. I was still such a newbie back then and my skills were pretty rough, so during my last attempt my stromboli were quite misshapen and uneven. What was certain, however, was how amazingly good these savory rolls were.
Read MoreI love apples in my dessert, from pies to cinnamon rolls to of course, doughnuts. I made a version of apple cider doughnuts two years ago and they were very nice, but that version was more of a cake doughnut. I was craving apple-y yeast doughnuts this time around, and I found this interesting recipe by Serious Eats which looked promising.
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