#weekendcooking: Condensed Milk Bread

My family wasn’t big on condensed milk like some families in Singapore were and are – a lot of condensed milk is used by drink stalls, for instance, sweetening Singapore-style milk teas and coffees and Milo. For a long time, my in-laws would add condensed milk into their coffee so I would buy that for them when they visited.

But condensed milk makes me think of when I used to go camping in Singapore, as part of the Outdoor Activities Club at my junior college. We’d slather condensed milk over bread and that was breakfast. Some years ago, in a little dingy Shanghainese-style eatery in the Bay Area, we discovered mantou (or a deep-fried bun) served with condensed milk as a dip. So sinful. So delicious! Sadly the eatery closed down after a few years. I’ve yet to see that dish in another eatery here.

Recently, I spotted this recipe from Bake for Happy Kids –  Condensed Milk Bread

And I knew I had to try it.

Of course I didn’t have condensed milk – and had run out of bread flour – so a supermarket trip was needed. But anything for a good bake, right?

You can find the recipe for Condensed Milk Bread here. I followed it to the T but decided to make two loaves.

This is actually a 排包 paibao – 排 meaning line and 包 meaning bread or bun – and if you look at the original bloggers’ photos, you can definitely see the lines clearly. Mine was a bit over proofed so it lost definition.

The lines of bread are made from dividing the dough into 15 little balls, rolling them out into strips that fit into your loaf tin. It’s quite a bit of work, especially if you’re making two loaves like I was!

But it does make for some extra soft and lovely bread. It isn’t overly sweet and tastes a little bit milky from the condensed milk and the milk powder. Quite a delightful loaf of bread!

I’ve been wondering though about the 15 balls. Perhaps I will experiment the next time, and instead of 15 I’d do the usual 4 balls when I make tangzhong bread  and see if that makes any difference.


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Weekend Cooking: Treats from Singapore

My mum flew in from Singapore yesterday morning. And she brought some lovely and yummy things with her.

 

These canned poppadoms are really quite good. Of course freshly fried ones can’t be beat but really, am I going to fry poppadoms? No, the answer is no.

Also, peanuts. Singapore-style peanuts taste quite different from whatever I’ve seen here. The husband and I have grown up eating them at Chinese restaurants, which lay out plates of peanuts to snack on while waiting.

 

 

 

 

 

We are fortunately living in a city where Asian supermarkets are common enough, and some of these Asian supermarkets do sell ready-made pastes for chicken rice and some other Singapore or Malaysia-style dishes. But I don’t think I’ve seen this brand here. Asam Pedas Ikan is a sour-spicy fish dish – the sourness comes from the tamarind or Asam Jawa.

Laksa may be more familiar to some of you, it’s a spicy coconutty noodle gravy, eaten with fish cakes, prawns, bean sprouts. It’s just so much easier to make with a paste!

 

 

 

On the left is Ang Ku Kueh, literally translated as Red Tortoise Cake. It’s a sticky glutinous rice flour skin wrapped around a filling, in this case, yellow mung bean paste. It’s steamed on a piece of banana leaf to prevent it from sticking. The pink cake on the left is kueh lapis, tapioca and rice flours, coconut and pandan, then brightly colored and steamed. Sometimes it comes in rainbow colours.

 

Pineapple tarts and kueh bangkit. Pineapple tarts are my husband’s favourite and we have tried several store-bought brands over the years and none of them have been as good as this one. The pineapple paste is good, not too sweet, the biscuit base is buttery and crumbly and so delicious! The kueh bangkit is a light biscuit made with tapioca flour and coconut milk. It has a melt-in-your-mouth texture.

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Weekend Cooking: Black Forest Cake

My husband’s birthday is on Halloween so it’s always a tricky thing to celebrate. The day itself is difficult as there’s so much going on – school parade, class parties and of course trick or treating! And this year with Halloween falling on a Wednesday, it seemed too early to celebrate on the weekend before (and too late the weekend after). So we made do with the day before.

The husband’s favourite cake is Black Forest and I’ve been making it for the past few years. When I started out it was a bit of a disaster but I think this year I’ve gotten it almost right – well except for my cake decorating skills. I really had a tough time putting those chocolate shavings on nicely!

Black Forest Cake

Last year I used the recipe from Natasha’s Kitchen but felt that the sponge cake wasn’t chocolatey enough and a bit too finicky for my liking – it uses a lot of eggs and has to be baked immediately or it starts to deflate.

When I made my son’s birthday cake earlier this year, a chocolate raspberry cake, I used this great chocolate cake recipe from King Arthur Flour which has a great chocolatey taste and texture – it uses yogurt/buttermilk and boiling water and somehow that seems to make for a great moist cake.

Black forest cake in the making

So I used that same great chocolate cake recipe for the Black Forest cake and it turned out to be the right choice.

I use the jar of sour cherries from Trader Joe’s, cutting each cherry in half and saving the juice, to which I added some sugar and boiled down a bit to make a syrup. The syrup is then brushed onto each layer of cake to add to the flavour and moisture of the cake.

Then it’s topped with lightly sweetened whipped cream – I used 3 1/2 cups of heavy cream to 1/3 cup of powdered sugar and you could add a splash of kirsch if you want.

And place some of the halved cherries on top of the cream, making sure to spread them out but not to put too many pieces. Keep going with the layers until you reach the top layer which should just have a layer of whipped cream.

I then did a quick crumb coat of a thin layer of whipped cream on the sides, stuck it in the freezer for 20-30 minutes and then finished off piling on the rest of the cream on the top and the side.

For the chocolate shavings, I just used a vegetable peeler on a bar of dark chocolate. And somehow try to pat them onto the side of the cake and sprinkle some on the top.

And that was my Black Forest Cake of 2018!

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Weekend Cooking: Pizza Party Buns

Most of the time my email box is full of things to delete. But there are some emails I look forward to, like those from King Arthur Flour filled with recipe suggestions. Last weekend there was one about pizza riffs. And a recipe for their pizza party buns.

I wasn’t planning a party but I thought that these would make for great school lunches!

My 7yo is in second grade and my 5yo is in afternoon kindergarten so both of them need a quick and easy lunch.

Pizza Party Buns to the rescue! You can find the recipe here.

I put my own spin on the recipe, exchanging about a third of the bread flour with white whole wheat flour and added some dried Italian herbs to the dough.

While it was rising, I got to work on my sauce. I usually go with the Smitten Kitchen uncooked tomato sauce but wanted to add in some extra vegetables so that this would be a more of a meal-in-one kind of bun. So I finely chopped carrots and celery and cooked it with garlic, added strained tomatoes and some herbs and spices.

The dough was easy to work with and roll out.

I didn’t have pepperoni so instead used some deli ham, chopped up, and shredded mozzarella.

I wish I had read about using dental floss earlier as slicing the rolls with a knife was tricky and I had to reshape them when I placed them on the tray to proof a second time.

We couldn’t resist trying one or two – they smelled so good!

I stored some in the fridge for school lunches this week. And then some in the freezer.

I reckon this would be great as a pesto and cheese bun. I’d love to try it with different cheeses too. And was wondering what other vegetables I could try it with. Spinach perhaps? I’ve been wondering if it would be too weird with Brussels sprouts (we love Brussels sprouts!). What do you suggest?

Seafood high tea at The Westin Singapore

My mum was the one who suggested this high tea at the lobby lounge of the Westin hotel in Singapore’s financial district. I hadn’t even known that the Westin had a new hotel and that it was located in the CBD! There was quite a bit of construction around the hotel and to be honest walking around the financial district is always confusing for me – the tall buildings all kind of look the same and the GPS doesn’t work accurately because of said tall buildings.

But I finally found it.

The lobby lounge is on the 32nd floor and has a view of the port and part of Sentosa.

This is the first course. Each person gets a plate of assorted seafood bites including mussels, prawns, seared tuna and more. I quite liked the lobster and mushroom torchon, the addition of the chili on the seared tuna, and that poached prawn open-faced sandwich. The mussels, with the fruity dressing, was a bit sweet for me.

The top tier held crab sandwiches on pumpernickel bread – we got two each.

A closer look at the plate.

I loved how the soy sauce was in a pipette

Second course was lobster thermidor and an oyster each. The oysters came with three dressings – champagne, lychee bourbon and lime, shallot vinaigrette. To be honest, I prefer eating my oysters as is, with just a squeeze of lemon, but I tasted each dressing and though that the lychee one was quite fun.

And finally dessert.

There was pistachio and cherry cheesecake (I’m not a fan of cheesecake and this one didn’t change my mind about that).

There was a yummy mango and lime tart

From a different angle. The whipped cream was meant to be eaten with the chocolate chip cookies and I must say that those cookies were divine!

The little cups hold tiramisu which were really delicious and full of coffee flavour.

I’m not usually a fan of chocolate-dipped strawberries (or white chocolate) but I must say that these strawberries dipped in white chocolate and lemon were quite refreshing because of that very zesty lemon dip!

For all three of us, we barely touched the Truffle Cupcake. It was a very strange taste. Every part of the cupcake, from white chocolate shard, to the frosting, to the cupcake batter itself was infused with truffle. I believe this is the first time I’ve had a truffle-flavored dessert. I’ve had truffles on pasta, truffle fries etc, but definitely nothing sweet. And truffle is such an overpowering taste that even the fork I used had a faint truffle-y taste afterwards. Maybe if they had just put truffle in the frosting, it would have been better? I don’t know. I’m not quite sure I would eat a truffle dessert ever again.

Truffle cupcakes aside, this was a lovely high tea at The Westin Singapore. Attentive and pleasant service, a very nice and quiet lobby lounge (sometimes lobby lounges can be very noisy but this whole hotel was quite pleasant and calm), some very delicious savoury moments and nice sweet flavours, this seafood high tea gets the thumbs up from me.

 

A Phuket getaway

Ah can life get any better than this?

We arrived in Phuket in the middle of a storm (the kind that even the taxi driver had to slow down so he could see the road better) so we weren’t able to fully appreciate the beauty of SALA Phuket hotel until the next morning.

Pouring rain as we sipped our welcome drink and checked in

Lemongrass welcome drink

An outdoor bathroom, the rain shower is behind me

I love how the front desk staff walked us into the villa, showed us around, and sat down with us to present us with samples of soaps, body lotions and even pillows to choose from. And I must say I had an easy decision as I loved all their lemongrass-scented lotions and soaps which were the standard. They also had some cinnamon, herbal scents that were nice too.

We lounged around in the room until dinner time and walked out in the rain (with the hotel-provided umbrellas) to the open-air restaurant. The winds were so strong I thought my umbrella would blow away several times. August is the start of rainy season in Phuket and it’s the low season.

The hotel restaurant is surprisingly good. Its menu boasts a mixture of international dishes but we went for local food with a papaya salad, a pork, basil and green bean dish, and a beef curry. Note to self, when in Thailand, “medium spicy” equals “really quite spicy” for me.

It was also Martini Monday with Martinis at just 180THB or US$5.40 (usual price 290THB or US$8.70)

Our first proper day in Phuket and we finally had sunshine!

It was nice to wander around the hotel sans umbrellas and get to see the place. It’s very beautiful with lots of trees everywhere. And so quiet.

I like how they’ve got a library full of books. Most of them aren’t in English!

We also got to enjoy our first breakfast at the hotel, which was included with our room rate. I love that they have a buffet as well as an a la carte selection. I enjoyed the yoghurts and fruits and pastries while waiting for my eggs shashuka to arrive. The husband’s choice was the waffles.

We finally got to use the pool too.

We wandered out to the beach to catch the sunset.

And on Tuesday night there’s a singer-guitarist who has a fun repertoire including Coldplay, Oasis, Ed Sheeren

We kicked our dinner off with 1-for-1 Tiki drinks. He got a Mai Thai and I got an Oriental Mule. I love lemongrass drinks and this was splendid and refreshing.

I ordered the duck leg and it was crispy on the outside and so tender inside. It was served with kale.

We finally had room for dessert and went with the lava cake served with vanilla ice cream and a raspberry compote.

On Wednesday we went out to Phuket Town. Salad resort is a little bit secluded with just a few other resorts along Mai Khao beach on the north-west side of Phuket, about 20 minutes from the airport. The more popular area, Patong Beach is about an hour away. And our trip to Phuket Town also took about an hour as traffic was heavy at times. Phuket Town looks quite a bit like some parts of Singapore with its old shophouses. And one guy I spoke to whose home has become a shop/museum said his ancestors came to Phuket from Malacca, which sort of explains why there was so much Peranakan/Nonya heritage around. The hotel shuttle also took us to the main shopping mall where we bought some things for the kids, lots of dried mango and the best coconut ice cream ever. It sat on a bed of sticky rice and was topped with fresh young coconut and peanuts. It was unctuous and creamy yet not too sweet. It was an absolute delight to eat and I wish I could have had another!

It’s a good thing that the hotel restaurant has such a wide variety and high standards as we ate all our dinners there. On our last night we went for Thai choices. Fish cake, tempura soft shell crab with green mango salad, and a massamun curry. The portions are always sizeable so sharing two starters and a main was plenty for us.

I finally remembered to take some photos of the buffet breakfast. There was also some homemade yoghurt pots with fruit at the bottom, lots of cake and pastries and fruits. I loved the lady finger bananas that I ate every morning – they’re about the size of my index finger! And I enjoyed the congee with its toppings of pickled radish, coriander and ginger as well as the usual Thai condiments of chili slices in vinegar, fish sauce and chili powder.

It was such an unforgettable stay in Phuket both in terms of the accommodation as well as the food at Sala Phuket. It was a peaceful quiet place with such wonderful and friendly staff. I highly recommend Sala if you’re ever planning to visit Phuket. And it looks like they’ve got several other hotels throughout Thailand too.

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#WeekendCooking: Blueberry-blackberry sorbet

The husband returned from the organic berries stall at the farmers market with our usual buy of half a box of strawberries and also a load of blackberries. I love blackberries but I’m the only one in the house who eats them. And I’m sure you know that they don’t keep very well.

So what to do with them?

It felt too hot to make a crumble or pie.

Muffins?

Not really. I would end up having to eat them all.

So somehow my thoughts turned to sorbet. I don’t own an ice cream maker but I remember seeing somewhere that sorbet could be done without a machine. Something to do with a sheet pan and some scraping.

I finally settled on this recipe from King Arthur Flour. It’s a recipe for strawberry sorbet though so I had to do some adapting.

I had about 3 cups of fresh blackberries but felt that with the sieving of the seeds it needed more berries so I also added about 1 cup of blueberries.

I kept the simple syrup ratio of water to sugar at about 1 cup water to just under 1 cup sugar.

And also the 1/3 lemon juice – I also added the zest of half the lemon to the berries before I whizzed them with the immersion blender.

Then followed the recipe instructions of freezing and letting it sit for two hours or so and stirring it around every hour or so. And about 4-5 hours later it was nicely set.

I put the sorbet in a Tupperware box and we are still eating it a few days later!

It’s really refreshing on a hot day.

Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs