Matcha Rose Tea Bread

Makes two small loaves.

Ingredients

Set A:

• 350g bread flour


• 100g milk powder


• 8g dry yeast

Set B (for green tea dough):

• 3 tablespoons of green tea powder


• 1 egg, beaten


• 3 tablespoons oil (any type will do. I used rice bran oil)


• 4 tablespoons quick-cook oats dissolved in 3/4 cup hot water. Let it cool to room temperature.

Set C (for rose tea dough):

• 4 tablespoons rose tea water. To make this, I brewed 20 crushed rose petals in one cup of boiling water and added 30g of molass sugar. Let it cool to room temperature.


• 1 tablespoon oil


• 1 tablespoon quick-cook oats dissolved in 1/4 cup hot water. Let it cool to room temperature.

Putting it together

1. In a bowl, thoroughly mix together all the ingredients in Set A. Divide the dry mixture into two portions, 2/3 for the green tea dough and 1/3 for the rose tea dough.


2. Prepare the green tea dough with ingredients from Set B. In the bowl with 2/3 of Set A, add the green tea powder and mix thoroughly. Alternately add in the egg, oil, and oats. The dough will be very soft and sticky; dust with a little bread flour if you find it hard to handle. Knead into a round ball and oil the surface thoroughly to prevent the dough from drying up. Cover and allow the dough to rise for one hour.


3. To prepare the rose tea dough, alternately add all the ingredients in Set C and knead. Dust with bread flour if necessary. Knead into a round ball and oil the surface thoroughly to prevent the dough from drying up. Cover and allow the dough to rise for one hour.


4. When both doughs have doubled in size, punch down in the middle and knead each briefly. Divide each dough into two portions. Roll out all the doughs to around 30cm long. Lay one layer of rose tea dough on top of one green tea dough and roll up the two layers (like making a swiss roll).


5. Bake your two loaves in the oven at 180°C for 50 mins with a water bath for the first 10mins.

Tips: Always be sure to cool any hot preparations. In a tropical climate like what we have in Singapore, there's no need to activate the yeast with lukewarm water. Better to let your yeast react gradually than not react at all!

Nutrition (for approximately 500g of bread)

2500 Cal and 18.8g of fibre

C-C (cabbage, celery) Flat Cake

Ingredients

1. 5g brown rice flour (get this from major supermarkets like Sheng Shiong)


2. 200g plain flour


3. 5 teaspoons of chilli flakes


4. 5 teaspoons of oregano flakes


5. 100g unsalted butter


6. 100g cabbage, finely chopped


7. 50g celery, finely chopped


8. 2 eggs (60g each), beaten


9. 200ml water

Get started

1. Mix the dry ingredients 1-4 in a steel bowl. Cut butter (5) into small cubes and rub in till you get even crumbs.

2. Add the vegetables, beaten egg and water (ingredients 6-9) and mix.

3. Pour the batter into a square flat tray and back at 180 degree celsius for 40mins.

[Makes 1 tray 20cm (l) x 20cm (wd)]

Corn Oat Muffin

Dry ingredients /A:

250g  (2cups) plain self-raising flour

1/4 teaspoon salt

20-40g (1/8 to 1/4 cup) sugar

Wet ingredients /B:

2 eggs

60ml (1/4 cup) oil

188ml (3/4 cup) fresh milk

100g (1-1.5 cups) fresh corn kernels

125ml (0.5cups) of cooked oats


1. Sift (A) flour, salt and sugar in mixing bowl.

2. Beat all the wet ingredients (C) together.

3. Make a well in the centre of the flour mixture, and slowly pour the wet mixture in, alternating with the corn and cooked oats. Stir to combine at the same time.

4. Preheat oven at 200°C. Grease the tin or pour the batter into paper muffin cups. Bake for around 30mins.

Makes 15 muffins.

Alternatives: Substitute 0.5 cup of flour for 0.5 cup of cornmeal.

Seafood Light Rice Noodles (Bee Hoon)

Ingredients

Rice noodles (Bee Hoon)

Garlic, chopped

Prawn, shelled

Squid

Chye Sim

(Measurements not shown as you can decide how much you like to use.)



1. Soak the rice noodles in water to soften it. Oil the wok and fry the drained noodles quickly. Add light soy sauce and toss.

2. Fry garlic till fragrant. Add in prawns and squid. Remove from the wok and set aside.

3. Next fry chye sim, and add a little water to cook it and prevent it from drying up. Add in the fried garlic, prawns and squid.

4. Add in the bee hoon and mix well.

Note: Step 1, the noodles need to be tossed quickly to prevent them from getting burnt. If you are not able to handle the fire, turn it down. This method is used by zhi char chefs as well, only that they may add more soy sauce, and use dark soy sauce.

Satay Sauce

Spices

15 shallot bulbs, peeled and diced

5 garlic bulbs

2 slices of tumeric (fresh yellow ginger)

3 stalks of lemon grass (ends only, note: keep the stalks for brushing)

100g Chilli