Minced Beef Stew

Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.

The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.

So today, fresh homemade bread and stew awaits us 🙂

The beef stew with the bread

I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂

Minced Beef Stew

Ingredients:
600 g minced beef
3 big potatoes – cut into small pieces
1 carrot – cut into small pieces
2 stalks of celery – chopped thinly
1 stalk coriander leaves – chopped
3 green chillies – sliced (add more if you want it more spicy)
4 onions – diced
4 garlics – chopped finely
1 tsp of Oregano leaves
2 tbsp of chili powder
1 can of diced tomatoes
1 big fresh tomato – diced
2-3 tsp cumin powder
1 cup of tomato sauce
salt, pepper and sugar to taste
2 cups of water
2 tbsp of cornflour (add a bit of water to mix)
a little bit of oil

Method:
– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.

Korean Egg Bread

Despite being sick today with runny nose and slight cough, I still had the desire to try making this egg bread known in Korea as Gyeran-Bbang.

Thanks to a cousin from my husband’s side who had recently ventured to know and learn how to cook Korean foods. We had fun chatting about which ingredients to use and where to get them locally, and she shared so many wonderful points on how to make Korean stew taste best using what we ingredients we have at home 🙂

I am one happy person to know and added another person on board who shared the same interest in Korean foods 😉

So back to this Korean Egg Bread … it’s a simple recipe and yet I like the taste of it … so do my youngest daughter. I believe kids would simply love it cos it does have the taste of pancake minus the syrup of cos 😉

For more visual details, you can go to this link

Korean Egg bread (Gyeran-Bbang)

Preheat oven to 200 degree C.

Ingredients & Method:
3/4 cup of milk
2 tbsp of vinegar or lemon juice
* Mix both together and stir well or you can just buy ready-made buttermilk from any supermarket.

1 cup of flour
1/2 tsp of baking soda
1 tsp baking powder
1/2 tsp of salt
3 tbsp of sugar
* In a big mixing bowl add all these together with a whisk

Then add 2 tbsp of melted butter or oil.
Add 1 egg.
Finally add the milk mixture (butter milk)
* Whisk them all together till there’s no lumps.

Use a large size 6 cup muffin pan
Grease the muffin pan with a bit of melted butter

Pour 2 tbsp of batter into each of the muffin cup
Then cracked an egg each into it.
After that top the egg with 1 tbsp of the rest of the batter.
Sprinkle some salt on top and also sprinkle some chinese parsley.
Finally grate some parmesan cheese over it (optional)

Note : You can either used chicken’s eggs or quail’s eggs. For me, I had used quail’s eggs and since the quail’s eggs are small, I added two into each muffin pan.

Bake about 20 to 25 mins.

Can eat it on its own or with prawn sambal or any sambal that you have a home.

Bread Rolls

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I made these rolls last week. This recipe is a keeper. In fact, using the same recipe, I can make bread with fillings in it.

Ingredients :

1 1/2 cup milk
1 tbsp butter
1 tbsp dry yeast
3 tbsp sugar
1 egg – room temperature and beaten
4 cups of bread flour or plain flour
2 tsp salt

Method :

– Heat the milk and butter till warm and butter has melt. Stir a bit.

– Add the sugar and yeast, stir and set aside for a few minutes. Then add the room temperature beaten egg. Stir again.

– Mix the flour and salt in a bowl. Add the yeast mixture just now and stir till thoroughly combined. Put a lid on the bow (leave a gap). Let the dough rise until double its size

– Punch the dough to release the gas on a floured board. Knead the dough for a few minutes. Then shape into 12 rolls and place them in a greased pan. Let the rolls rise (about 1 hour or more).

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– Preheat the oven to 170 degree C. Place the rolls in the oven and bake for about 20 mins or till the tops of the rolls are golden brown.

– Remove from oven and immediately brush the tops of the rolls with melted butter. Lift the rolls out of the pan and leave it to cool on a rack.

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Artisan 5 minute bread

A big Thank You to Sis L and B, for sharing their stories on bread making recently. Upon hearing and seeing the effort they made, I was motivated to start making bread again. This time it’s trying out this Artisan 5 minute bread. This is the recipe shared by L. A simple and easy to follow recipe. Anyone can try it and I can guarantee there will be success and no failures as long as they do it as told.

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Artisan 5 Minute Bread

See the video on how to make this bread here.

I made this today, woke up at 4.30 am just to bake it 😉

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I made the dough last night and after the first proofing, I placed it in the fridge. At 4.30 am, I cut the required amount I need for my bread, and leave it to proof again for another 90 mins before baking it in the oven. By then, it was 6 am. Half an hour later, I had a freshly baked bread and even better, I was able to have it for my breakfast 🙂

Artisan 5 minutes bread

Ingredients :

3 cups of lukewarm water
1 ½ tbsp. of salt
1 ½ tbsp. of yeast
6 ½ cups of bread flour

Method:

In a tub, pour the water, salt and yeast. Stir a bit. Then add the flour. Mix well using a spatula or mixer.

Close the tub with an opening (just a small one to let the gas out). Leave it in the room temperature for 2 hours for the dough to rise.

After the 2 hours, keep the dough in the fridge to use anytime within 2 weeks.

To bake :

Cut the portion you need from the dough, cover your hands with flour and begin to fold in the flour from top to bottom and mould the shape of the dough to your preference. Place in the baking tray or loaf pan. Leave it to proof (rise) for about 90 mins before baking it in the oven at 180 degree C for half an hour.

Note : I did not use hot water in the oven cos not sure how it will affect my oven. Still the results is good, so can do without that method if you want.

 

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Pita bread anyone?

Been wanting to try making this for a while now but did not do it cos occupied by other things but yesterday night the urge was so strong that I gave in and finally my very first pita bread was made …yeayyy!!!

Thanks to my online friend who has kindly not just shared the recipe but also volunteer to be my “guru” … 🙂 Big HUGSSSS to her. ❤

It’s really easy to make and texture wise very soft indeed … taste great too!

Though the first few I make was too thin so it turns out a bit crispy but the rest was soft and nice.  Really need a bit of practice to get it right the first time since I don’t usually made bread on my own.

Here’s the recipe, as given and written by my friend.

Pita Bread

3 cups + 1 cup flour
1 cup warm water
1 ½ tsp salt
2 ½ tsp yeast
½ cup warm water
1 tbs sugar
olive oil

Mix ½ cup water, sugar and yeast together and set aside for 5 – 10 minutes.

Add the 3 cups of flour, salt and warm water to the foamy yeast mixture and mix with a wooden spoon till combined.

Put a little bit of olive oil in another bowl and coat the sticky dough with it. Set aside for a couple of hours till double in size.

Punch the risen dough down and put in on a flat surface and sprinkle the surface with some flour. Knead the dough adding the extra cup of flour as you go along. Knead for 10 minutes. If it is still too sticky add a couple of tbs of flour and continue kneading. Add flour until it is not sticky. The dough should still be soft.

Divide into 10 – 12 balls. Put it on a tray and let it rest for another 10 minutes. Heat the oven to 450 F (since my oven use celcius so its 220) and put an inverted baking tray in it as well. Roll out the dough to ¼ of an inch thick and put it on the tray. Cook it for about 4-5 minutes on each side. You will see it puffing up. Turn it over and cook the other side. Once you take it out of the oven, put it on a towel to keep it warm and soft.

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Risole

I love this simple savoury snack… Easy to make and can be considered as a complete meal.

I made this snack a few times in a year, here’s a picture of how it looks like.

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Risole :

1 packet of white bread
1 cup of bread crumbs
2 eggs
1/2 tsp black pepper powder
(mix the black pepper with the eggs)

Filling:

1 can of sardine
1 cup mixed vegetables
1/2 tsp salt
1/2 cup fried onions
1 tsp black pepper powder
1 tbsp lime juice

Method:

– Mash sardine, add in salt, black pepper and lime juice. Mix well.

– Add in mixed vegetables and fried onions. Cook for a while over medium heat.

– Roll bread slices till thin, add in filling.

– Wrap and seal ends with egg whites or water.

– Dip into beaten eggs and coat with bread crumbs.

– Deep fry at medium heat.

– Ready to serve.

Cornbeef rolls

Today, mood was focus on making minced meat rolls … somehow it’s very therapeutic when the baking mood strikes.

Before that the first time I made the rolls was using cornbeef and it was fantastic …. my kids and niece rave about it. But today I decided to change the fillings … instead of cornbeef, I use minced meat instead. Verdict? …. Superlicious! 🙂

Here’s the recipe for the cornbeef rolls and if you want to use minced meat, you just need to substitute it plus add about 2-3 tbsp of curry powder when cooking the fillings. Oh and if you use minced meat don’t use the Chinese parsley and onion leaves, instead use coriander leaves. Coriander works great when cooking meat with curry powder.

Cornbeef rolls

Ingredients for the dough :

250g bread flour

30g sugar

20g milk powder

6 g instant dried yeast (1 1/2 teaspoons)

1/2 teaspoon salt

1/2 teaspoon bread softener or bread improver

2 egg yolks

130 ml fresh milk

30g butter

Method for the dough :

Add in all the ingredients except for the butter. Mix thorougly till it becomes a dough. Then add in the butter, and continue to knead the dough til it becomes soft. Put the dough into a container, cover with a wet towel and leave it for about 1 hour in a warm room temperature for it to rise to double the size.

Once it has risen, punch the dough to let our the air. Split it into 2 and knead both doughs for a while before rolling it into a rectangular shape.

On top of the rectangular dough, spread the filling evenly and then roll it like making a swissroll. After that, slice into pieces. Put the rolls into the muffin baking tin and bake for about 15-20 mins at 190 degree Celsius.

Fillings :

1 canned of corn-beef

2 potatoes – diced into small cubes

2 big onions – diced into small cubes

1 garlic – minced

2 red chillies – seeded and sliced thinly

1 cup of mixed vegetables

1/2 cup of chinese parsley and onion leaves (daun sop dan daun bawang dihiris halus)

salt to taste

white pepper powder (ni boleh letak lebih ikut sukacita masing2)

a bit of oil for frying

Method :

Heat the oil. Fry the onions, garlic. Add in the potatoes. Fry for a few minutes till the potatoes are 3/4 cooked. Then add in the corned beef, mixed vegetables, red chillies and the chinese parsley and onion leaves (daun sop/daun bawang). Stir thorougly, and add salt and pepper to taste. Once cooked, off the fire and leave it to cool before spreading them to the dough.

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Spread the fillings as show above …. then roll it like making swissroll.  After that cut into pieces.

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Place the cut roll into the muffin baking tray and its ready to bake.