Pomelo Honey Jam (柚子蜂蜜酱)

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INTRODUCTION

First of all, I have to apologize that I got confused with term Yuzu and pomelo.. I was confused because of the Japanese Kanji 柚子 is different from the Chinese character 柚子. Though both characters are the same but Yuzu in Chinese is 香橙 and 柚子 for Chinese character means pomelo.. Are you as confused as me? Well, I hope not, I do not intend to change my picture wordings as the recipe is equally applicable to the preparation of yuzu jam if you are able to get hold of it.

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This post is concerning pomelo or 柚子 or 文旦, another type of fruit in the citrus family. As per Wikipedia,

“Citrus maxima (or Citrus grandis), (Common names: shaddock, pomelo, pummelo, pommelo, pamplemousse, or shaddok) is a natural (non-hybrid) citrus fruit, with the appearance of a big grapefruit, native to South and Southeast Asia. It is usually pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh and very thick albedo (rind pith). It is a large citrus fruit, 15–25 centimetres (5.9–9.8 in) in diameter, usually weighing 1–2 kilograms (2.2–4.4 lb). Leaf petioles are distinctly winged. The fruit tastes like a sweet, mild grapefruit (which is itself believed to be a hybrid of Citrus maxima and the orange[6]), though the typical shaddock is much larger than the grapefruit. It has none, or very little, of the common grapefruit’s bitterness, but the enveloping membranous material around the segments is bitter, considered inedible, and thus is usually discarded. The peel is sometimes used to make marmalade, can be candied, and is sometimes dipped in chocolate. In Brazil, the thick skin is often used for making a sweet conserve, while the middle is discarded. Citrus maxima is usually grafted onto other citrus rootstocks but can be grown from seed, provided the seeds are not allowed to dry out before planting.”Source: https://en.wikipedia.org/wiki/Pomelo)

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The benefits of pomelo are many and as per http://www.healthbenefitstimes.com/health-benefits-of-pomelos/, the 13 major benefits of pomelo includes the following. However, it is advised that you do some read up on the above link before you place reliance on such information,

  • Prevent urinary tract infection
  • Promote fast healing of wounds
  • Promotes healthy teeth and gums
  • Prevent anaemia
  • Prevent colds and flu
  • Regulate blood pressure levels
  • Prevent osteoporosis
  • Prevent leg cramps
  • Cure Constipation
  • Aids in weight loss
  • Fights against Cancers
  • Treats atherosclerosis:
  • Anti-aging

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This fruit is very common  during Chinese New Year and big festivals like moon cake festival. As to why moon cake festival was associated with pomelo, according to some website, it was written that the homophone of 柚子 is the same of having son (有子).  Some others believed that eating 柚子 or pomelo will lead to moon goddess’s 嫦娥 blessing 保佑平安。Some said that during the period of moon cake festivals, it is the harvesting time of pomelo in northern hemisphere. Some even believed that putting the pith of the pomelo at the head of a kid will give additional blessings during this period.

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I am also rather new to this belief as it was not common during my childhood in my small town. What I know now is that this is common in PRC when I was staying there, Hong Kong and Taiwan Facebook Groups. Singapore supermarkets was loaded with pomelo and prices can be steep before the festival. Gift sending always include moon cake and pomelo..

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I believed many families are loaded with pomelo.. Most will eat the juicy flesh in throw away the skin. What most may not know is that the skin can be churned into dishes and jam and etc. What I am sharing today is how to skin the pomelo beautifully and how to make jam from the fruits. You can use the jam for as bread spread, baking cakes or dilute with water and become a refreshing drink. . In fact, you can also use for stir frying pork ribs, chicken and etc. as a flavouring agent.

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WHAT IS REQUIRED

Servings: Prepare a small jar of pomelo jam

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  • One medium to big size pomelo
  • 500 grams of pomelo flesh
  • 120 grams of white sugar
  • 200 grams of honey or golden syrup or maltose
  • 50 grams of water

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STEPS OF PREPARATION

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  • Wash and scrub the skin of the pomelo as clean as you can. Use a sharp knife to cut shallowly a circle at the middle of the pomelo. Do not cut too deep as it will cut into the flesh. Use a spoon to push inside the pith and push around the fruit. When the cavity is big enough that your finger can go in, use your finger to push around the segments. Take out the rind and the pith. Perform the same for the bottom.

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  • Use a knife to cut lightly following the segment patterns. Use hand to lightly pull apart the segments. Use a knife to cut away the core connecting part. Use your hand to pull away the white membrane. During this process, you have to hold the pomelo segment tight to facilitate pulling. Otherwise, you are likely to break the fruits.

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  • Use a peeler to peel the rind (do not go into the white pith). If you are weary that it is bitter, you can blanch in hot water for 2-3 minutes but the fragrance will be reduce in the next step.

  • In a pot, put the pomelo flesh, sugar, pomelo rind and water. Bring to boil. Though the water seems to be very little, however, when you boil, the pomelo juices will be excreted.

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  • Once the flesh and rind has slightly softened (after boiling for 5 minutes), transfer to a blender and blend until fine. This steps is optional but it will save you at least 30 minutes of high heat boiling. You can omit this step but you will need to boil until the flesh and rind is soft which took about one hour.

  • Transfer the blended flesh back to the pan, add the honey, continue boiling under high heat until the jam thicken. Give it an occasional stirring to avoid sticking to the sides.   Cool completely before store in a sterilized glass container.

  • The jam can be used to prepare drinks , as a bread spread , baking cupcakes or chiffon cakes or as a flavour enhances in the cooking of savoury dishes.

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CONCLUSION

I hope this post will help  those who are looking for a way to fully utilize the pomelo. If you are overloaded with pomelo, you can consider this recipe.

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chinese Eggplant Salad (凉拌茄子)

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INTRODUCTION

Two weeks ago, when I prepared a brinjal or eggplant dish, I was “bombarded” by my family members that the look of my cooked eggplant looked extremely disgusting… Yes, I agreed because I did not deep fried the egg plant before I proceeded to other cooking… That prompted me to search for ways to preserve the eggplant purplish colour without the use of deep frying method..

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It took me a few trials to get this colour and it is still not perfect yet. In fact, one of the reasons is I am trying to find my best cooking utensils to cook this dish such that the eggplant will not floated upwards and hence discoloured. You shall know later in the post that eggplants floated up and any surface area that touches the air will turn brownish.

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As per Wikipedia:

“Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. It is known in South Asia, Southeast Asia and South Africa as brinjal.[While “eggplant” is the common name in American, Canadian, and Australian English, “aubergine” is much more common in British English. Other common names are melongene, garden egg, or guinea squash. Nutritionally, eggplant is low in fat, protein, and carbohydrates. It also contains relatively low amounts of most important vitamins and minerals. A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hyper cholesterol emic rabbits. “ (Source: https://en.wikipedia.org/wiki/Eggplant)

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Experienced cook will know that cut brinjal turned brown due to oxidation due to enzyme known as polyphenol oxidase. All the purplish colour will become brownish when it was exposed to oxygen during the process of cooking. Traditionally, deep frying was used as there is no oxygen in the hot oil and hence the colour was preserved and it serves to explain why restaurant cooked eggplant dishes was always oil but looked nice.

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If cooked in water, one has to ensure that the water has no oxygen and cooked water will have no oxygen. Therefore, a healthier method will be to submerge the eggplant into the hot boiling water. Eggplants float in water, therefore, one has to find a way such that the eggplant remain in the hot water without touching the air . Any parts that was exposed to the air will be brownish…

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I have two recipes using this method and what I am sharing is a type of Chinese salad dish called “liang ban 凉拌” or literally translated as “chilled and stirred”. It is common in restaurant as an appetizer and it can  be used for cucumber , tomatoes and etc. For eggplant, it needs to be cooked first before it was prepared as a salad dish.

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WHAT IS REQUIRED

Servings: 3-4 adults as an appetizer

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  • 1 medium size egg plant
  • 1 tablespoon of minced garlic
  • 1-2sprigs of coriander
  • 1 small size red chilli
  • 2 tablespoons of dark vinegar
  • 1/2 tablespoon of sugar
  • 1 tablespoon of light soya sauce
  • 1 tablespoon of sesame oil
  • Pinches of salt

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STEPS OF PREPARATION

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  • Cut the egg plant into quarter and your desired length. Set aside.

  • In a pot, put adequate water enough to cover the egg plant. Bring to boil. Once it boils, add the egg plant and quickly using something heavy to press the egg plant such that all the eggplants were submerged in the hot water. Blanch for 7-8 minutes. Transfer out to a pot of icy cold water. Let it soaked in the cold water for 2-3 minutes. Take out and placed on the serving plate.

  • Minced the garlic, chilli and coriander until fine. In a bowl, put the black vinegar, sesame oil, light soya sauce, sugar , pinches of salt and minced herbs. Stir until well combined. Drizzle on top of the blanched eggplant and best served chilled as an appetizer in a Chinese meal.

Note:

  • Timing of the blanching will depends on your preferred texture and the size of the eggplant.

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  • Steaming method can be used and the timing is the same. It must be steamed under strong heat and with the skin placed downwards.

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CONCLUSION

This is a healthy dish with very low calories. It is a delicious appetizer that will impress your guess. Remember to find some kitchen utensils that can do the job of pressing the eggplant downwards. Once it floated up, the colour will be different. Please stay tune for the upcoming dish on stew eggplant clay pot dish (鱼香茄子煲)。

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Hope you like the post today. Cheers and have nice day.

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Kangkong Belachan or Sambal Kangkong (马来风光)

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INTRODUCTION

If this set of pictures looks different from the one served in the restaurants and Chi Char (煮炒档)stores, there are two main reasons.. One is because of the preparation of the Kangkong or convolvulus for stir frying and another reason is much  less oils were used for the stir frying of this homemade dish.. Therefore, the dish look more watery than the store version which is very glossy and attractive.. However, I personally preferred to have some sauce to go with my rice..

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If it tastes very different, there are another two reasons.. One is the different seasoning being used. We don’t generally used MSG nowadays but different seasonings do provide different taste..I am especially sensitive to this “potent” childhood seasonings which I have restricted my usage due to the current health trends.

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Secondly is the heat used to stir frying these household dish.. The extremely high heat used in the preparation of dishes in restaurant do create a different in taste be it noodle dishes or other stir fry household dishes.

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Therefore, I hope readers do not tend to compare what is sold in the stores and what you have cooked at home.. Yes, this is a common dish that many household will cook but it taste different.. I humbly believed that no recipe in the net will provide you with the same taste and shall claim to be authentic . I have nothing to shout about this recipe, this is how my late mum used to cook and tastiness will depends your accumulated experiences  of stir frying as years went by.

As per Wikipedia:

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“Ipomoea aquatica is a semiaquatic, tropical plant grown as a vegetable for its tender shoots and leaves. It is found throughout the tropical and subtropical regions of the world, although it is not known where it originated. This plant is known in English as water spinach,river spinach,water morning glory, water convolvulus, or by the more ambiguous names Chinese spinach, Chinese Watercress,Chinese convolvulus, swamp cabbage or kangkong in Southeast Asia.” (Source: http://en.wikipedia.org/wiki/Ipomoea_aquatica)

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As I have mentioned before, my set of pictures may look different because it is our family way of cleaning and cutting the stems as in the picture above. Since young, I learned from my mum the need to cut open the stems when stir frying kangkong. The rationale of cutting open the stems are to identify if there is any insects or worms hiding inside the hollow stems.. It may be laborious and that is one of the reasons that I did not like to prepare kangkong dishes. Having said that, is it not better be safe than sorry? Another reason is to maximize the recovery rate of the Kangkong. I knew some families threw away the stems but life is tough then…

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WHAT IS REQUIRED

Servings: 3-4 adults

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  • 300 grams (about 1 packet) of kangkong or Chinese water spinach, clean and cut into small chunks
  • 2 large chillies
  • 3-4 cloves of garlics
  • 3-4 shallots
  • 1 tablespoon of shrimp paste or belachan
  • 2 tablespoons of dried shrimps (optional)
  • 2 tablespoons of cooking oil

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STEPS OF PREPARATION

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  • Pound the chilli, shallots and garlics until the texture that you want . I personally prefer coarser texture. Add the belachan, continue to pound until well combined. (You can add some lemon grass if you like).

  • In a pan, sauté the pounded ingredients (rempah) with 2 tablespoons of cooking oil until fragrant. Add the cleaned kangkong, give a quick stir for 2-3 minutes until well mixed. If it is too dry, you can consider adding 1/8 cup of water. Add some prefer seasonings such as chicken stock powder or mushroom concentrate or sugar. Served immediately after being prepared as a side dish in a typical Chinese meal with white rice.

Note:

  • The quantities stated here are for reference and feel free to adjust to suit your taste buds. If you like chilli padi, feel free to substitute. Some families like to add in lots of dry shrimps but I did not add as none in my families appreciate the dried shrimps.

  • Both belachan and dried shrimps can be rather salty. Therefore, in this dish, do not add any salty condiments such as salt or soya sauce. If you want to add, you have to taste the dish first before adding such condiments.

  • If you are segregating the leaves and stem like me, you should stir fry the stems one minute earlier than the leaves..  Over cooked the leaves will make the dish less appealing, brownish and soft.

  • The basic recipe is here for new house chefs for reference.. Whether it is nice or not will depend on your experience of stir frying. But do not be deterred to give it a try.. Everyone will start from somewhere.. As usual, this dish cooked by my late mother and my mother in law will still taste much better than my own version even though we used the same ingredients。

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CONCLUSION

This is another dish catered for new house chefs who are looking for a recipe..  This type of household dishes will never have an authentic or detail recipes.. It shall be tailored to suit your family taste buds. I have still decided to share after seeing so many people ordering this dishes when we eat out..

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Hope you like the post today. Cheers and have a nice day.

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Stove Top Pizza or Skillet Pizza (煎锅比萨饼)

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INTRODUCTION

When I saw this video in Facebook from www.chefstoolbox.com above stove top pizza, I immediately have the urge to try preparing it. …It looks extremely easy and tasty and if you are interested to view the video in full, you can refer to the following link: https://www.facebook.com/TheChefsToolbox/videos/458019277713166/

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Today, I tried out the recipe and in general, I am satisfied with the recipe. It is fast and easy to prepare .. There is nothing much to complain about except the pizza base is not as fluffy as the recipes that require kneading and proofing..

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It took me only about half an hour to prepare this and I would think that my pizza base will be much better if my homemade pizza sauce are not as wet as the store bought.

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Though not as fluffy, the effect is not obvious at all. This is a 9” pizza and with so little flour, the base is very thin. Some part are rather crispy but some part is a bit dense.. Having said that, I would think this is a fun adventure and I will definitely be re=preparing it when there is a sudden urge for pizza. Well, the kids and me have finished all within minutes..

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WHAT IS REQUIRED

Recipe adapted from:  https://www.facebook.com/TheChefsToolbox/videos/458019277713166/

Servings: Prepare a 8”-9” pizza

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  • 62.5 grams (1/2 cup) of self raising flour
  • 62.5 grams (1/2 cup) of plain flour
  • 177 grams of ml (2/3 cup) of lukewarm water
  • 1 teaspoon of instant yeast
  • Pinches of salt
  • Pizza topping of your choice*

*For this illustration, I have used mozzarella cheeses, mushrooms, canned pineapples, tomatoes and pasta tomato sauce.

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STEPS OF PREPARATION

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  • Put all the pizza base ingredients on a non stick skillet. Stir until well combined, spread as evenly as possible . Add your pasta sauces followed by your desired toppings.

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  • Add the cheeses and place the lids on top of the skillet. Cook the pizza under medium to high heat for 15 minutes.

Note:

  • Original recipe called for 5 minutes with the vent in the lid off and another 10 minutes with the vent on.. As my skillet do not have such a function, therefore, I have let the vent on throughout the entire preparation.

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CONCLUSION

I will not say that this is the best pizza, weighing against  the amount of effort spend in the preparation, I personally think that this is a fast and easy pizza recipe worth trying, As the base is very thin, whether or not it is fluffy is of secondary importance, you will not feel it especially you have a huge amount of toppings.

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Hope you like the post today. Cheers and have a nice day

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It Is Not Chinese Dansan, It Is Western Snack Angel Wings (Les Bugnes 法国蛋散,天使的翅膀)

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INTRODUCTION

Food history and evolution in between regions  are all intertwining…. and sometimes it is very difficult to know who have invented a particular cuisine.

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This is not Chinese snack Dansan, (蛋散) which is commonly prepared by cantonese families during Chinese new year. It looks alike but the ingredients apparently are different.. It has butter and it is commonly found in most European countries with different name. In English, it was called Angel Wings. However, since I get this recipe from a French website, it was name as Les Bugnes.

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As per Wikipedia:

“Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines (such as the United States) by immigrant populations.” (Source: http://en.wikipedia.org/wiki/Angel_wings)

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I really love this snack. It is very crispy and aromatic.. I passed the bottle to my children and asked them to take one each to try and they return to me the empty bottle.. I should have made more ..

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WHAT IS REQUIRED

Recipe adapted from: My French Cuisine: Bugnes – the recipe

Servings: Prepare 20-30 pieces of Bugnes depend on sizes

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  • 125 grams of self raising flour
  • 25 grams of butter
  • 25 grams of white sugar
  • 1 egg
  • 1 /2 tablespoon of orange blossom water (optional)
  • Icing sugar for dusting

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STEPS OF PREPARATION

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  • Cream the butter and sugar until light and fluffy. Sift in the self raising flour, pinches of salt, orange blossom water (optional)  and use the machine lowest speed to slightly mix the batter. Add eggs gradually and either use machine lowest speed to give it a quick stir.   .

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  • Transfer the dough out and lightly knead until smooth and let it rest in a bowl for at least 2 hours at room temperature. After two hours, transfer the dough out, roll them flat using a rolling pin with about 2mm thickness. Use a sharp knife to cut it into a rectangular shape of about 3 cm x 6 cm.

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  • In the centre of the rectangle, cut a straight line of about 4 cm.. Push one end through the centre line and make it as neat as possible by reshaping on the table. Deep fry in a pot of hot oil until golden brown. In between, use a chopstick to turn over the fritter. Once golden brown, drain and dust sparingly with icing sugar before serving. Once completely cooled, store in an airtight container immediately.

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CONCLUSION

You can use this recipe to prepare the Chinese snack – Dansan, However, you will need to substitute butter with lard. You can also add other flavouring such sesame and fermented bean curd. Instead of dusting with icing sugar, Chinese style is usually coated with caramelized sugar syrup or maltose. I may or may not have another recipe of the Chinese snack but what I can assure all that this recipe is delicious that I will not hesitate to recommend all to give it a try.

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Hope you like the post today. Cheers and have a nice day.

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Oolong Tea Huat Kuih (茶香发糕)

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INTRODUCTION

2 years ago, I humbly set up this blog without much expectation and I am happy that the blog is growing steadily in these two years in terms of number of readers and readership statistics. As at 30 April 2015, total readership was 3,240,426 hits.. much well above my expectations.. I would like to take this opportunity to thank readers for your full support and I struggled to provide more simpler and easier recipes for all ..

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Last year when the blog celebrating the first anniversary, I have shared a pandan huat kuih recipe which is rather well received. So today, I thought of designing another huat kuih recipe to share with readers. I hope that this recipe will benefit those Buddhist reader who are looking for a pure vegetarian huat kuih (meaning no egg and no butter recipe).

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I am struggling what type of huat kuih should I design and I settled at Chinese tea – Oolong tea flavoured huat kuih. Why Oolong tea, the tea is selected for its light fragrance and peoples used to offer oolong tea to the deities.. I have decided to shelf off the idea of using other current trendy flavour like chocolate, cheese or even ribena as I do not think such flavour exists during the time of the deities.. Ha-ha.

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If you are not a fan of Chinese tea, you can always change to earl grey tea or Japanese matcha tea flavour.. As for Chinese tea, you can use tea like pu-er, jasmine, loong jing or like this illustration, oolong tea.

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I am generally please with this adventure. It is a beautiful and rather healthy snack with minimum oil. It is light and soft cake. It goes well with some Chinese tea or even coffee or tea.

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WHAT IS REQUIRED

Servings: Prepare 6 huat kuih

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  • 250 grams of self raising flour (自发面粉)
  • 150 grams of castor sugar (白砂糖)
  • 1 teaspoon of double acting baking powder or baking powder (双重发粉或发粉)
  • 250 grams or ml of concentrated oolong tea (浓缩乌龙茶)
  • 50 grams of cooking oil (食用油)
  • 1 teaspoon of oolong tea powder (乌龙茶粉) – optional

* As per the concentrated oolong tea, you will need 2-3 tablespoons of dry oolong tea and steep in hot water for at least 15 minutes. Use a spoon to press the juices out. As for the oolong tea powder, you can use a pastel and mortal to grind the tea leaves. It will enhance the flavour but the colour may be darker. You can use other tea such as jasmine, loong jing, earl grey or matcha too.

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 STEPS OF PREPARATION

  • Get ready a steamer with water capable of steaming the Kuih for at least 20 minutes.

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  • In a  big mixing bowl, sift the self raising flour and double acting baking powder (and tea powder, if any). Make a well in the centre. Add the sugar, oolong tea and cooking oil gradually. Use a hand mixer and whisk until well mixed.

  • Transfer it to some cupcake cups and fill the cups with the batter until at least 95% full. Steam in the steamer under high heat for 15-20 minutes or until a skewer inserted in the centre come out clean. It is best that the cupcakes cups be pre-steamed before filling of the batter. You shall use high heat in the entire process of steaming. Best served hot as a snack.

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CONCLUSION

Hope this recipe will help readers who are looking for a pure vegetarian huat kuih recipe. Do use your preferred tea to come out one which suit your taste buds.

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Hope you like the post today. Cheers and have a nice day.

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It Is Fun To Have Some Home Made Saltine Crackers–Oregano Sesame Soda Crackers

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Updated Post on 1-10-2014

Today, I have decided to prepare a batch of soda crackers and this time I have given adequate proofing time of 3 hours in the fridge. Instead of putting oregano,  I decided to sprinkle sugar on top of the soda crackers. the crackers are much better that the earlier batch. Much fluffier and crispier. If you would like to some homemade crackers, you can try this recipe.

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Updated Post on 31-10-2015

I have tried today again and it is the best batch among all the three batches I prepared. I have used self raising flour instead and proofing for about 5 hours. In addition, I have let it proof for another 1/2 hour before baking. 

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INTRODUCTION

Today, I am sharing with all this post on Soda Crackers, some crackers that I used to eat when I was young. The crackers was crispy and it is definitely an achievement to have some home made crackers.

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The shape still needs improvement and I should have prove it for a longer time instead of the minimum one hour stated. The original recipe call for proofing of at least 1 – 18 hours and I proofed only with the minimum of 1 hours.

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The shorter proofing period have also made my crackers slightly harder than the commercially sold soda crackers. Putting that aside, the taste is awesome and it tasted especially nice when you have one in your hand while watching television.

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I have modify the recipe a bit by incorporation of some oregano herb and sesame seeds. It definitely enhance the taste of normal crackers.

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WHAT IS REQUIRED

Recipe adapted from: Food network – homemade soda crackers

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  • 2 teaspoons of yeast
  • 160 grams of water
  • 187 grams (1.5 cups) of self raising flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 2 tablespoon of melted butter
  • 1 tablespoon of sesame seeds
  • 1 teaspoon of dry oregano herbs (optional) – not in picture

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STEPS OF PREPARATION

  • Pre-heat the oven to 230 degree Celsius.and line 2 baking trays with baking paper.

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  • In a big mixing bowl, put together the dry yeast, water, flour, salt and baking soda. Use a dough hook to beat until a soft ball is formed and cleaned of the sides of the bowl. If the dough is too soft, add a bit of flour to firm up the dough.

  • Put in a lightly grease bowl, cover with clingy wrap and proof in the fridge for at least 1-18 hours. The longer the better.

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  • Take out form the fridge and use a rolling pin to roll the dough into a thin sheet. Sprinkle oregano and sesame seeds as evenly as possible. Roll again in the rectangular shape. (about 15 cm x 45 cm x 3mm).

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  • Use a knife or a pizza cutter to cut it into 5 cm x 5 cm square. Lightly brush with a solution of butter with water (1 tablespoon of butter with 2 tablespoon of water).. Use a fork to press again the sides. Use the fork to make some holes in the centre with the desired pattern. Let it proofed again for another 30 minutes.

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  • Bake in the oven for 15 -20 minutes until golden brown or slightly crispy. Take out from the oven, transfer to the rack and brush lightly with melted butter (optional). Let it cool completely and keep in an airtight container.

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  • For sugar sprinkled crackers. just follow the recipe above. Create your desired patterns, sprinkle sugar on top of the crackers and bake in the oven for 15-20 minutes.

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CONCLUSION

It is an achievement to my own self to have some home made crackers. One thing that I regretted is I may have to proof it longer. Well, for the next attempt, I will proof it overnight and I believe the texture will improve. Though less crispier than the commercially sold soda crackers, I still feel that it is very nice. Surprisingly the kids also did not complain about it. So is my wife who have rejected all sorts of biscuits… Is it because that she dare not to complain to me? Well, ask her and we have finished the whole batch within 2 days..

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Hope you like the post today. Cheers and have a nice day.

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