Simple Carrot Muffins for Your Love Ones…

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INTRODUCTION

This is a simple carrot muffin with cream cheese frosting. It is simple and quick to do without the need to use any mechanical beaters or mixers and animal fats. Therefore it a rather healthy breakfast item or tea time item. The simple cream cheese frosting (optional) will help to smoothen the texture and enhance the taste of the muffins.


WHAT IS REQUIRED

The measurement below can make about 8-9 medium size muffins of about 120g each.

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For carrot muffins

  • 150 g of grated carrots
  • 75 g of raisins
  • 75 g of chopped walnuts or chopped almonds or any nuts (optional)
  • 180 g of white caster sugar

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  • 125 g of cooking oil
  • 3 eggs
  • 320 g of self raising flours
  • 2 teaspoons of mixed spice (optional)
  • 2 teaspoons of grounded ginger (optional)
  • 1 teaspoon of cinnamon powder (optional)
  • 1 teaspoon of sodium bicarbonate 
  • 0.5 teaspoon of baking powder (optional)

For cream cheese frostings

  • 125 g of cream cheese
  • 50 g of icing sugar

STEPS OF PREPARATION

Carrot Muffins

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  • Preheat oven to moderate 180 degree Celsius and get ready 9 medium sized muffin cups.
  • In a mixing bowl, place carrots, raisins, almonds and sugar and lightly mixed it.
  • In another mixing bowl, place the oil and egg together. Whisk the liquid mixture until mix.
  • Place the dry mixtures (carrots, raisins, almonds and sugar) into the whisked liquid mixture and until well mixed.

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  • Add the sifted flour, sodium bicarbonate, baking powder, spices (cinnamon or spice mix (optional))  into the liquid mixture.
  • Combined lightly with wooden spoon or metal spoon and well mixed.
  • Scoop out the mixture into the muffin cups  about 3/4 full and baked for about 30 minutes or until skewer come out clean.

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Cream Cheese Frostings

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  • Using electric beaters, beat the cream cheese and sugar until light and creamy.

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  • Spread on top of the muffins or pump on top of the muffins if desired.
  • Dust with cinnamon or color sugar crystals (optional).
  • Served with addition cream cheese frosting, when necessary.

CONCLUSION:

  • This pastry can be as healthy as you want it to be. Cooking oil are generally considered as healthier alternative as compared to animal fats such as butter.
  • Suggested frosting of cream cheese (which is optional if you are health conscious) will make the muffins even smoother and blend well with the taste.
  • It is easy and simple to make as there is no need to use any mechanical equipment.
  • Cost of preparing these muffins are relatively lower than other cup cakes since only very basic ingredients will be used.

Hope you like this simple muffin and simple post. Have a nice day and happy reading.

 

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Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared… (葡萄干司康)

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Updated Post on : 7 September 2014

This post was issued on 7 July 2013, more than a year ago. Then I just started my blog and I barely have any idea of photo taking for the recipes. I felt that I have not do any justice to this post as it is a workable recipe that I like very much. Since today I am preparing this for breakfast, I have decided to do another photo shot.

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All scones recipes are basically the same, comprising flour, milk and butter. What create a difference is the handling, remember : LIGHT AND SWIFT HANDLING, as long as it can form a dough, you can shape and bake. Scones will never look pretty, a rugged look will mean it is well risen and air were incorporated into the pastry. Hope all will like it.

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INTRODUCTION

Yes, today baking item is rather simple and basic. There is no short cut method and lets start from the basic of “pastry” making. A traditional, simple yet delicious breakfast items – Raisin Scones.

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SCONE DEFINED

A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a tea cake and other sweet buns, which are made with yeast. (Source: http://en.wikipedia.org/wiki/Scone)

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WHAT IS NEEDED?

Materials for scone are extremely simple and basic. It is flour (wheat flour or oatmeal flour), liquid (milk), fats (butter) and some leavening agents (baking powder). It’s proportion of butter to flour are very low therefore, making it drier and unlike cakes which are moist and greasy.

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The following measurements are in the making 10 medium sized scones.

  • 500 g of plain flour – sieved
  • 100 g of cold butter cut into cubes and keep in the fridge for further use.
  • 2 cups (about 500 ml) of cold milk, plus a few tablespoons for glazing
  • 1 cup (about 160 g) of raisins (optional)
  • Pinches of salt.
  • 2 teaspoons of baking powder

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STEPS OF PREPARATION

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  • Preheat the oven to hot 2200C and lightly grease a baking tray or put a baking paper on the baking tray.
  • Sift the flour, pinches of salt and baking powder into a big mixing bowl.
  • Add the butter cubes from the fridge.
  • Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast.

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  • Compare the first and second picture, you can that the butter have stick to the flour and small crumbs were formed.

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  • Add in raisins and mixed lightly with the buttered flour.
  • Make a centre in the flour. Add almost all the cold milk and mix lightly in the same direction with a spoon/spatula/flat bladed knife.

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  • Mix until the dough comes together in a clump. Because the moisture content of flours may varies, therefore. amount used can also varies depending on the room temperature or attitude!  If it is too dry, use the remaining cold milk.
  • Dust some flour in the table and in your hand.

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  • Use floured hand and gather the dough together.
  • Lightly shape it into a smooth ball and lift out onto a lightly floured surface;
  • Lightly pat the dough in a 2 cm thick and use a rolling pin to lightly roll on the dough until even.
  • Use a 5 cm diameter cutter to cut the scones into rounds. Note that if you do not have the round cutter, you can also cut it into a triangular shape which is perfectly acceptable for a scone. Traditional scones are triangular shapes in fact.

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  • Gather the trimmings together, press out as before and cut more rounds.
  • Lightly brush with milk.

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  • Bake for 15 minutes, or until risen and golden on top.
  • If it had already risen and the top is not golden yet, brushed with additional milk and bake until the milk dries up. The color shall be darker now.

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  • A successful should have some signs of rising along the side signifying that it is well risen, light and not compact.

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  • Scones are best served fresh from the oven, warm at room temperature.
  • Served  with whipped cream, butter or jam. All these are suggestions and optional. However, the combination of these three items with a warm scone is definitely worth the efforts of preparing it.
  • Usually, it was usually served as a breakfast item or at tea time “quick breads” with a pot of hot tea.
  • If you can’t finish the scone, just freeze it. Heat up before next servings.

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TIPS ON MAKING A GOOD SCONE

If you are observant enough, you will notice that I have kept repeating the words “cold” and “light”. Yes, in order to have butter crumbs, the butter need to be cold so that it is in a solid state.

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If the butter melts at room temperature (it will at times when the room temperature is too high, it will not become a crumb but become a batter instead. The need to have butter in solid form is to introduce air into the dough. When butter melts, it will become a hole in the dough and replaced by air. The scone will be lighter and softer.

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The same principle applies to light handling of the dough. The use of flat bladed knife will introduce air to the mixture, rough handling on the other hand, will push all the air out of dough causing the dough to be hard and possibly chewy. Therefore, never knead your dough like making the bread.

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CONCLUSION

To conclude:

  • Scones are easy to prepare and an excellent choice of breakfast or tea time item.
  • As scones have very low fat contents, it is rather dry and usually served with cream, jam or butter. However, these are all optional depending on individual health objectives.
  • All types of scones are prepared using the same principle, adding the liquid mixture to the dry ingredients, mix the dough as briefly, lightly and swiftly as possible. This recipe is rather basic and you can easily modify it to become cranberry, lemon flavoured or other flavours that suit your taste buds.

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Lastly, hope that you enjoy reading and take a step out to try making the scones..  

Have a nice day and cheers.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

 

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THE “GUAI” IDEAS…

Guai Shu Shu is a “Shu Shu” that is Guai (literally translated to an uncle that has a bewildered behavior or behaved in an odd or even abnormal manner). Yes, Guai Shu Shu never contented with the present state of his surroundings; he like to explore; he like to change and he likes to mix and match. In his mind, he is thinking: “what would happen if chocolates were added to breads; breads were added to eggs; eggs were added to cakes; cakes were mixed with milk; milk were mixed with banana; banana were mixed with sugars, sugars were mixed with scones, scones mixed with donuts…………..etc. etc.. etc.”

After dinner, he took out a mixing bowl and a baking tin, he wasted no time wanted to experiment and confirm his new mix and match ideas. He started to  bake this “modified version” of egg puddings or bread puddings or chocolate puddings???? He knows for sure that if no actions were taken to address these idle “chocolates, breads and bananas” in the kitchen, they would soon be “kicked” out of the house…

 

BREAD PUDDINGS “DEFINED”….

As is consistent with my Food Preparation Series and Creative Food Series,  I will have some quotes from “Wikipedia” with regards to the food items that I am going to post. I believed that readers should have a better knowledge on the topics instead of just “whole heartedly” follow what I mentioned in the post.

“Bread pudding is a bread-based dessert popular in many countries’ cuisine, including that of Cuba, Ireland, Great Britain, France, Belgium,Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, Germany, and the southern United States. In other languages, its name is a translation of “bread pudding” or even just “pudding”, for example “pudín” or “budín” in Spanish; also in Spanish another name is “migas” (crumbs). In Mexico, there is a similar dish, capirotada.

There is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, bread pudding is usually served with vanilla cream dressing. In Mecklenburg-Vorpommern, Germany, black bread is used to make “black bread pudding” (Schwarzbrot pudding). In Hungary it is called ‘Máglyarakás’ which is baked with whipped egg whites on top of it.

(Source: http://en.wikipedia.org/wiki/Bread_pudding)

 

RECIPE FOR BREAD PUDDINGS……? SUBSTITUTABLE?…

Besides understanding what is the output, it would be nice to spend a bit of time to understand the ingredients used and the rationale of using such ingredients. Understanding the role of the ingredients will help you to find suitable substitutes and exploring your own new recipes.. Theory is still important…

In the above quote, it is stated clearly that “THERE IS NO FIXED RECIPE” and usually made from… The important word is no fixed recipe. You can easily made substitutions to almost everything but the bread and eggs. Even then I have substitute the bread with some Chinese New Year Cookies and you can read it here.

The theory behind the proposed usage of bread and eggs are the need to have some glutens and liquids to hold the “mixture” in shape.. Any things that contain gluten are possibilities to explore. Gluten  is a protein in the flour that when combines with water will  produce an elastic and web like structure and if it is too technical, just think of it as wheat flour. For example, bread, scones, muffins, biscuits, breakfast cereals, donuts…..These are called “strengtheners”…..

However, baking flour alone will yield you nothing, you need liquids… Eggs are used because it is a perfect binding agent (meaning hold the flour together) and give you a nice aroma. Eggs here serves both as a role of “strengtheners and tenderizers”. Other liquids can be explore such as milk, melted fats (butters), waters.. Use your sense to mix and match and you will soon find an optimum combination that you and your family like. But remember “Garbage in garbage out”, if you want a simple taste, white breads will do. If you want other flavors, you can have cinnamon rolls, chocolate donuts etc. and it would not do you any harm as long as the ingredients are still edible and you like the tastes.

 

WHY STALE BREADS ARE USED

Looking at the Wikipedia quote again. “……..and usually made from stale bread……” Stale breads are breads just a fraction of time away before fungi and mold finds its new home, meaning  breads that are not that fresh, textures have slightly change, in your house already a few days but before it turns moldy…The “inventors” of bread puddings have found this wonderful combinations to hide away all the negative perceptions of these stale breads. They used eggs and milk and butters to enhance to taste and texture and making foodie would not able to resist a bite without knowing how it is prepared.

The definition of stale bread above should be expanded to include “the heels and pesky ends of your bread toast”, stale muffins, scones, cookies, buns etc. etc. etc. You can “collect” all these ingredients and put it in the fridge and once it reach a sizeable quantity, just made a bread budding and declared to your families that “For better future, we will implement cost savings measures, we have to be more budget conscious now. Lets have some stale breads for breakfast today..….” Be right back

 

WHAT I USED

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  • I have some lindor chocolates, some meiji dark chocolates, and some chocolates from Lambertz in Germany. I have difficult to eat all these chocolates as some are either too bitter or extremely sweet …
  • I have half a loaf of French loaf already with me for about a week, You can see the bread crumbs all falling out when I cut it signifying that the bread was too dry;
  • Some stale breakfast loaf as a “foundation” for my puddings.  The sides have started to “shrink” meaning a lack of moisture and should be consumed as soon as possible.
  • Some bananas. Why bananas? I bought a bunch of banana and after a few days of eating, I still left with 4 pieces and fruit flies kept visiting them, I thought I might as well threw it in.

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  • Some fresh full cream milk – don’t worry if you don’t have this or if you are health conscious, just substitute with 100% fat free milk or even just make some milk using your kids milk powder, or soya bean milk. The role of milk is to moisten the dry ingredients and to make it creamy. Of course, there is a thread off between health food and mouth watering sinful cuisines. Yes, plain water can also be used;
  • Some sugar – depending on the “type” of “sweet tooth” you have, some sugars to sweeten it. Yes, I forgot to say, condensed milk or creamer is a perfect substitute.
  • Some eggs – better use this as it help to bind the mixture. Any substitutes… can try corn starch..(I substitute corn starch for my vegetarian pineapple tarts and it work perfectly well.)
  • Some melted fats – Margarine or butter or vegetable shortening?.. you choose yourselves. These are called “shorteners”. I want a buttery flavor and I have some margarines left in the fridge, so I melted some butters and margarines…

 

HOW MUCH, HOW MANY,……..

For some readers who are keen to try, I have used the following measurements for the liquid mixtures:

  • 6 whole eggs;
  • 4 cups of full cream milks;
  • 1.5 cups of sugars;
  • 1 cup of melted margarines and butters;

As for the dry ingredients:

  • half a French Loaf (small sized);
  • 4 pieces of stale breads (front and end)
  • One left over lemon icing scone;
  • One leftover chocolate donut;
  • About 20 pieces of candy chocolates;
  • 4 over ripe bananas.

Again and again, the above measurements are for your reference only. How much it actually required will depends on the ingredients that you used. Some of the bread are drier and you will need more liquids. Used your best estimates. Don’t worry, in the event that your liquid mixture is not adequate, poor in some more milk or water…

 

PREPARING YOUR LIQUID MIXTURES..

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In a mixing bowl, break your eggs, add sugars, milk, melted fats and used an egg beater to whisk the mixture until  well mixed and if possible, all the sugars dissolved. Of course, you can use an electric mixer to do the job. Set aside for later use.

 

LAYERING YOUR INGREDIENTS

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Here come the process that I like most and it all depends on your own creativities.

  • First layer – four slices of breakfast loaf. Intentionally used them in this level because it will be easier for you to scope out the puddings and it wouldn’t break;
  • Second layer – chocolates that I can’t appreciate in its “present form”. Actually, these are all branded chocolates but have been sleeping in my fridge for quite a while;
  • Third Layer – French loaf cut into small chunks. I used a scissor to cut it and frankly, this is the first time to use a scissor to cut my breads and the satisfaction is extremely good seeing this small little white bread chunks;
  • Fourth Layer – Banana slices. Is it not beautiful?

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  • Fifth Layer – slices of lemon icing scone and chocolate donuts bought from Starbucks three days ago. I sprinkled some dried cranberries (it possible, soaked in hot water or rum) on top to make it look more appetizing.

 

“BATHING” THE INGREDIENTS…..

  • Pour your liquid mixtures into the layers of dry ingredients. Don’t rush, let it go and fill all the holes that they can find. Alternatively, you can soaked all the dry ingredients first and dump everything in the baking tin…Then, you would not have a nice layer in your final puddings.
  • I like to “poke” the dry ingredients. Once you poked, suddenly, all the liquids will disappear (try to think of a sponge). You will  be surprise to see how much liquids these breads can absorb. Poke and pour and poke and pour and poke and pour until you are satisfied that all the breads are full and cannot take in any more “drinks”.
  • I am cruel and I use a spoon to press them again and ensure that none of the breads are telling lies… You should feel that some of the ingredients started to “float” and pressing will not decrease the liquid quantities any more;

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  • Being “kiasu” or afraid to lose, I usually pour some more milk to sit on top of the mixtures and in another 10 minutes or so, it will disappear. Actually, the breads like human being, needs time to absorb the liquid…
  • Heat your oven’s to about 180 degree Celsius and bake for about 30 to 45 minutes or until set. Until set means when you push your baking tin, you are pushing a tin full of solid or semi solid instead of a tin of water. Imagine you are eating an egg tart or  bean curd jelly “tau hua”.
  • Temperature of the oven can also be adjusted. Only you know your oven well, if you find that your pudding is slightly burnt and yet to get set, lower the temperature. In this “experiment”, after 30 minutes, I have lowered my oven temperature to 150 degrees because the center of pudding is still not that firm and the top layer appeared to get burnt.
  • If you looked carefully, you will see that I am using “steam bake” method for the baking of the pudding. Steam bake means you put some water in the oven and let the water vapors generated to moisten your puddings. However, this is not absolutely a must if your liquids are enough.
  • After 40 minutes, my pudding is ready. Overall, it took about one and a half hour from preparing the ingredients until “full completion”.  Can you see the crispy top layer.
  • In the unlikely event that you don’t have any oven, don’t worry, just steam it. It will turn out as delicious except that you do not have the golden brown top layer.

 

PUDDINGS DISSECTIONS AND ANALYSIS……

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I only “cut” plus “scope” the puddings this morning. If you look carefully and go back to the layers that I have mentioned above, you will be able to identify the various in this “ugly” puddings.

Remember the second layer of chocolates? It was replaced by a light yellowish layer of egg puddings. When you bake, the chocolates will melt; if it is too hot, all the fats will be excreted leaving a layer of cocoa powder. When they are empty spaces, the eggs and milks will drip down to fill the cavities and become egg puddings. Actually, this is the layers that I like most. Soft and tasty and complement the hardier texture of all the other ingredients.

As I have used lemon icing scones, the top layers of the puddings have a rather strong lemon flavor, the middle layer have some chocolates that oozes out when you bite them and some sweet slice of ripe bananas. And that follows by a layer of hard to resist egg puddings…

 

SERVING

My wife have a bowl without anything added and this is my kid’s version:

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Yes, serve with some cold chocolate fresh milk. 

If you serve this as a dessert, you can serve with maple syrups, ICE CREAMS…..

 

UGLINESS…..

Lastly, my wife complained that the shape looks terrible when I put one scope into the bowl. I protested that bread puddings should look something like what I baked. Shapeless means it is soft and moist.. To defend my ground, let’s look at some of the pictures in the internet.

Austin Leslie’s Creole bread pudding with vanilla whiskey sauce, from the late Pampy’s Restaurant in New Orleans, Louisiana

Source: http://en.wikipedia.org/wiki/Bread_pudding

  This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup.  

Source: http://www.myrecipes.com/recipe/capirotada-mexican-bread-pudding

 

Amaretto Bread Puddings

Source: http://foodmuses.com/2009/12/14/amaretto-bread-pudding/

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Source:
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This is a rather long post and I hope you like the post. Feel free to try your own versions and share with me about your own adventures.

Cheers.

Food Preparation Series–Kolo Beehoon

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This is our breakfast today and is prepared by my wife and not me. Why I decided to write this is because I found that it is easy to prepare and delicious and is uncommon among my circles of friends.

Looking at the picture, you may think that it is some sort of fried beehoon, in fact, it is not. It is quite healthy as it is using blanched ingredients (including beehoon) and no frying is needed. My wife prepared this at around 5:45 am for the eldest daughter for breakfast before she board the school bus at 6:30 am.

WHY THIS NAME?

Beehoon is a type of dried rice noodles which is very common among the Chinese Communities in Singapore and Malaysia. Kolo in Chinese is called “干捞”, a process of cooking whereby you blanched all your ingredients and mixed it together to become a dish.

In Kuching, Sarawak, Malaysia, we do have our famous delicacies Kolo-mee and the Sarawakians are having Kolo-mee for all meals from breakfasts to lunches to dinners and suppers. Usually, stalls that sold kolomee do have some variations for the noodles such as kolo beehoon, kolo kway tiao etc.… However, it was seldom prepared at home, at least, not at my parent’s home. Only after my two kids was born that my wife told us that she knows how to prepare this dish and claimed that it is very simple. Since then, occasionally, she prepared this when we are running out of breakfast ideas.

WHAT IS REQUIRED

Must Haves
Noodles Any type of noodles, be rice or wheat noodles (Kway tiao, Bee Hoon, Coarse Bee Hoon, Egg Noodles) etc. These noodles are very common in markets where there are huge Chinese populations. It is as popular as pasta in Western countries
Garlic and onion flavored vegetable oil We usually fried some garlic and onion in some oil and once turn golden brownish color, we will keep it in a bottle and let the fried garlic and onion submerged in the oil. We usually used it for dishes that we don’t wish to stir fry. Traditional way of preparation is using lard which is much tastier. However, this is considered as not healthy in the present context.
Condiments Salt, light soya sauce and some flavor enhances that you used at home like mushroom concentrate etc. In Kuching, they have variations like adding tomato ketchup, lard from Char Siew (叉烧油), black soya sauce, white vinegar and is served with freshly cut red chili submerged in vinegar.
Optional
Fresh leafy vegetables We usually add vegetables like Chye Shim, Bok Choi etc. Healthy to include this and have to role of negating the oiliness after taste if the noodle is too oily.
Spring onions To enhance taste and garnishing
Carrots For taste and garnishing
Fish cakes /Crab sticks Both fish cake and crab stick were used because we have it readily in the fridge and the kids loved it.
Minced meats A bit of minced meat for meaty flavor and can be substituted with Char Siew.
Note: if you are vegetarian, just opt out of all meaty items. As for garlic oil, fried chop mushrooms in the oil instead. You can add taupok, vegetarian char siew etc..

STEPS OF PREPARATION

Have a pot of hot water, blanched the minced meat, fish cake, crab stick, carrot and leafy vegetable (in this order) and set aside. Note: you can prepare this in advance and keep it in the fridge and heat it up when you want to use it)

Use the same pot of water to blanch the beehoon (water conservation! By the way, it make no sense as all you ingredients will be mixed together and boil water for individual ingredients will only increase your water and gas bills).

In a big bowl, put some garlic oil but not too much if you are health conscious. However,  I opt to believe that some oils are needed to smooth out the final texture of the mixed beehoon. Is it not the same principle applies to having olive oils when you prepare your salad greens?

Put in the blanched minced meat and condiments such as salt, light soya sauce, mushroom concentrate, pepper, tomato ketchup etc. and stir until well mixed. You can add a bit of water to dissolve the salt and my wife likes to put a bit of Chinese black vinegar which is optional.

Pour your blanched beehoon into the above and mixed it well. Add in all other remaining blanched ingredients, garnished with spring onion and the Kolo beehoon is ready.

Cheap and tasty. Why not prepared it for tomorrow breakfast? Enjoy reading.

 

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