Soft Pretzel

Renee is a picky eater and this is one thing that she will eat. It makes my day when she eats and i don't care if it takes the whole day to make it. It is worth the while. The best recipes are recipes that come with the manual of the kitchen appliances and this one is from automatic breadmaker.



Ingredients:

1 1/4 cups water 80 f/27 c
1 egg yolk room temperature
1 tbsp oil
2 tbsp sugar
1 tsp salt
1/8 tsp white pepper
3 1/2 cups bread flour
1 tbsp instant yeast

Glaze
1 egg white
1 tbsp water

Toppings(optional)

kosher salt and sesame seeds

Method:
Choose the program for pretzels in the breadmachine and turn on 'start' and wait for program to end.

To do it manually or with cake mixer, knead all the ingredients until soft and elastic. Cover and leave to rise until double.

On a lightly floured surface, cut dough into pieces - 8 or 16 pieces.

Roll each 16 pieces into 16 inch rope and 8 pieces to 24 inch rope. (Roll a piece until it does not stretch anymore, let it rest. Repeat rolling with the rest of the pieces and then come back to the first rope and so forth until the desired length )

Cross the ends of the rope to make a loop(i pick up the left end with my right hand and right end with the left hand). Twist the crossed ends once and fold across the loop.

Place on a greased baking sheet 1 1/2 inches apart.

Brush with glaze and sprinkle with topping.

Let rise until double in size, about 30 minutes.

Bake at preheated 375 f/190 c for 15 - 20 minutes or until done.

Optional: i like to drizzle with melted butter as soon as it is out of the oven.

Variation

Pepperoni Pretzels:

Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.

Follow above method to complete.

Serves

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Fatt Koh/Huat Kuih

Again another one of those that have failed attempts after attempts. I just don't know why i bother to make this as i personally do not like to eat it. Is it because that i can't make it smile when everyone is making smiling fatt koh and that keeps in search of????????. I think i have found the correct steamer that is making the fatt koh smile and it is the spaghetti pot.



Ingredients:

250 gm self rising flour
140 gm chinese peen thong/gula melaka/gula kabung
100 ml water
150 gm very thick coconut milk(by weight)
a pinch of salt

Method:

Chop up the sugar into small pieces and add 100 ml water.

Cook in the microwave or stovetop until sugar melts. Sieve and let it cool.

Add all the ingredients in the cake mixer and using the whisk, whisk until thick and smooth.

Heat the spaghetti pot with 2 inches of water and bring to high boil with the cups on the steamer to heat them before pouring in the batter which should be 90% full. Cover lid tightly and steam for 15 minutes. The kuih should smile if the right amount of batter, time for steaming and maintaining high heat are observed.

Notes

The ones made with gula melaka are very fragrant while the ones with peen thong are very plain but not floury though.


Serves
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Chin Kiang Pork Ribs

This dish is named after the black vinegar which is distilled in Chin Kiang , Jiangsu Province in China and the meaning of the name is "Garrison (of the Yangzi) River" These ribs are traditionally braised for 45 minutes but using the pressure cooker, it only takes 10 minutes.



Ingredients:

2 lbs pork ribs(chopped into bite size)
1/2 cup of chinese celery(cut into 1 inch lengthwise)
1/2 big onion(wedged)
1 pcs of bay leaves

Gravy:

1 1/2 cups water
4 tbsp sugar
4 tbsp chin kiang vinegar
1 tbsp light soya suace
1 tbsp worcestershire sauce
1/2 tsp A1 sauce
1 tbsp tomato sauce
1 star anise.

Thickening:

1 tbsp cornflour
2 tbsp water

Method:

Heat oil and brown the pork ribs. Leave aside.

Place the pork ribs and rest of the ingredients and gravy into the pressure cooker. Cover and bring pressure to high. Lower the heat to the lowest but maintain the high pressure. Cook for 10 minutes.

Release pressure immediately and remove cover.

Cook gravy until it thickens slightly, then further thicken with cornflour solution.

Dish out and serve.

Serves
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