mycookerygarden

Tried to make pizza dough again. After making the White Pizza about a month ago ... First trial of the weekend - disaster! Thought I would just 'wing' it - make a dough, rest it and bake it. The crust was not only biscuit-y, it was dry and hard. And it stuck to the glass dish! Oh, the tomato paste is a mix of 1 tomato and some chopped celery. The topping consisted of celery, tuna and cheese. Pizza 1 - unbaked Pizza 1 - baked but it was stuck to the dish!     So, I did some google homework and found this article: http://www.weedemandreap.com/pizza-dough-recipe-fluffy/ Pizza 2 is much better - lighter and fluffier, not stuck to the base - coz I made sure the dough rised before shaping the pizza and I heated up a baking tray in the oven before sliding the pizza on the parchment paper onto the hot tray. It's not as hot as a commercial oven but better than nothing .   Pizza 2 - baked on parchment paper

How to keep the noodle strands separate? With anything that can be found in the kitchen! Egg pasta Rest All kitchen tools on duty Clean taste of the pasta

Pandan leaves. What to do with them? Extract the juice and bake bread. I also added about 1 TBSP gula melaka (coconut sugar). After baking, I realised that if I had wanted sweet bread, it would have to be a lot more of sugar. But the silver lining is that I can eat this bread either way - with sweet jam or to accompany savoury dishes, even curry. Pre-dough, about 4 TBSP flour with half tsp yeast, water Pandan extract, from 12 leaves using slow juicer Extracting 'juice' from crushed pandan leaves but ... There is hardly any fragrance or color left in the drained juice. Coconut oil, gives an amazing smell to the baking Added 1 egg 1+ 2/3 cups of bread flour Add a small tsp of instant yeast Ready for first rise After 1.5 hours Shaped into 2 loaves Cut the risen loaves Fresh out of the oven Smells of pandan

I had some leftover tomato chilli paste, fried hard tofu and salted, baked yam. So, I minced them all up with some shallots. Added some belacan and microwaved the mixture for a minute. Voila, this is the filling for green chillies. Baked them in the oven, drizzled with olive oil. Stuffed green chillies, baked

Used a miller/grinder to chop up mint leaves, coriander leaves, 2 green chillies, some ginger and shallots to make an Indian mint chutney. Super green mix. Season with juice from a small lemon, salt and sugar to taste. This chutney tasted fine but it goes to a whole different level when you mix it with some yoghurt. I used Greek yoghurt. Perfect with some papadums. I microwaved the papadum for 20 seconds - it works, no frying needed. Chutney for storage in the fridge Papadum with mint yoghurt sauce

DIY-drinks - mojito m ocktails for an added fun activity to a dinner party. Just place mint leaves, cut limes, caster sugar, soda water, ice cubes and mashers on a DIY tray. Let your guests get the glasses and make their drinks. Another pic ... Apr 2017 Soda water does the magic!

Meat balls, Chinese style, almost like the ngoh hiang recipe, minus the bean curd skin. Include chopped onions, water chestnut, 5-spice powder, oyster sauce, soya sauce, salt, pepper to taste. Egg and corn starch to bind. Good with chilli sauce. Or can prepare a simple soya sauce for dipping - I made a soya coffee sauce once. ( Fr top clockwise) Nasi ulam, red pepper dip, meat balls, chap chye, otah, rendang with A1 past e Meat balls with coriander

Tried out stone mortar and right-angle pestle - it's made from lava rock! I dried out the tomatoes (a little) in the oven first as I wanted this chilli sambal to keep for a few days. I think the really wet, fresh tomatoes would mean that the paste needs to be consumed very soon after making it. As expected, this sambal is toned down by the tomatoes, not so spicy hot. Pleasant, seasoned with salt and sugar. Chilli, tomatoes, garlic The pounded chilli paste