The good old days - homemade kaya & bread

 

Homemade kaya on homemade bread or cream crackers. Simple indulgence. Homemade kaya is without preservatives and not too sweet, exactly what I want. I don't like my cakes and desserts too sweet. I guess it has to do with age. As you age, you don't want food that is overly sweet or heavy. If I yearn to have kaya spread and I don't have a homemade one at home, I would buy Hans kaya. It's not too sweet and without preservatives too. The only downside is you have to finish the whole bottle within about 5 days to enjoy fresh wholesome kaya.

Hokkaido Milk Loaf

Nothing beats a loaf of bread fresh out from the oven, especially if it's painstakingly home-baked. The aroma of the fresh bread wafts through the entire kitchen into our noses. Sit down in the comfort of your home and family or friends, prepare freshly brewed tea or coffee; slice the freshly-baked bread and spread with butter, kaya, peanut butter, or anything you fancy or just eat it plain. Simple pleasures ...............

Steam Minced Pork with Salted Yolk

 

It's been a long, long, ........... time since I last blogged. Have been busy watching over and coaching my twelve-old son for the all-important PSLE. That's just one excuse. Have lost the momentum, or would I say enthusiasm for setting up the food I have baked or cooked for photo-taking, uploading them into the computer and blog. Told myself I have to restart my blogging engine and here is the first blog entry after many months of absence.

Homemade Soy Sauce

This homemade soy sauce recipe is taken from A Taste of Home by Sam Leong. This homemade soy sauce is highly fragran due to the use of ginger, spring onion and corriander. You can make up a larger batch and keep it in a clean jar for use whenever you need it.

Ingredients
1/2 tbsp cooking oil
2 slices of ginger
1 spring onion, cut into short lengths
2 sprigs of corriander leaves
100 ml chicken stock
1 tbsp light soy sauce
A dash of dark soy sauce
10g rock sugar

Method
1. Heat oil in a wok and stir fry ginger, spring onion and corriander until fragrant. Add remaining ingredients and bring to a boil.
2. Strain and use as needed.

(Makes about 100 ml)

Chocolate Banana Fudge

This chocolate banana fudge cake is for my nephew, Sean's 14th birthday on 28 April. I know I'm very late in updating my blog. Partly been busy and partly procastination on my part. I needed time in uploading the photos and editing the post to include the recipe. That's why ...............

Pierre Herme's Carioca

My daughter's sweet 16th birthday is around the corner. She herself is a baker too, a very passionate one. What to bake? I wanted to try something different. Different techniques, different taste. Since she's such a fan of Pierre Herme, I decided to get inspiration from his Desserts by Pierre Herme book. Chocolate is everyone's favourite and is one ingredient I use a lot in my baking. Then I saw Carioca.

Freshly Baked Japanese Anpan

I've caught the bread making bug. Can't stop baking buns. I've even bought a few bread making books like Yvonne C.'s 65°C Tangzhong Bread, 孟老师100道面包, Alex Goh's Magic Bread and Rose Levy Beranbaum's Bread Bible. Have been analysing and experimenting the different methods of bread making and studying the ingredients' proportion to flour. I love the Tangzhong method because the bread can stay soft and fluffy longer.