Sun Dried Tomatoes

Sun Dried Tomatoes are very expensive and I personally like it so much so I thought why not make them yourself. As it takes a long time to bake and therefore I make a bigger potion and infused with Olive oil and kept in fridge. So as and when I needed them, I don't have to go to the grocery shops to buy. This Sun Dried Tomatoes taste so good with pasta and bread. 

Before Baking. 

 After 4 hrs of baking. 

Crispy Baked Cod Fish with Seaweed

This Crispy Baked Cod Fish with Seasweed is very addicitive. I spent a few hours last Sunday with my sister and niece to make this together. I kept on mucnhing this while baking.

Recipe Source: Anncoo Journal


Ingredients:

Dried Fish Fillet (Cod Fish Slice in chinese)
Seaweed
Egg white

Methods:

Place the cod fish slices on a lined baking tray.
Brush some egg white on cod fish slices and stick the seaweed onto it.
Cut into desired sizes.
Bake at preheated oven at 150 degrees for 8 minutes on one side and bake for another 4 minutes on the other side.
Leave crispy baked cod fish with seaweed to cool and store into an airtight container.

Potato Curry Puffs 马铃薯咖喱角

This is a simple, easy to make snack which I saw it at Anncoo blog. I make some adjustments to the ingredients by adding minced pork and dried shrimps as requested by mum. 

Curry Puffs is a very common snack where you can find it at most of the food stores. This recipe is easy as I don't have to knead any dough and all I need is the ready bought Puff Pastry. 

Recipe Source: Anncoojournal  (with minor adjustments) 
                                               
Ingredients: makes 20 

     1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hours before        use
     450g Potato
     3 tbsp Curry powder
     4-5 tbsp Milk
     1 large Onion, chopped
     1 tsp Sugar
     3/4tsp Salt to taste
     1tsp Chicken powder ( I did not add this)
     Additional ingredients: 100g Minced Pork , 30g Dried Shrimps (pounded). 2 Hard Boiled                                                 Eggs, chopped chilli and Parsley                                                   
    1 beaten egg

 Methods:

• Wash potatoes and peel skin. Cut into cube. 
• Add enough oil in wok, use medium heat fry onion and curry powder till fragrant.
  
• Add the Dried Shrimp and fried till fragrant followed by the minced pork.
• Add  potatoes together with the seasoning and milk, stir fry well. Dish up potato filling and leave to cool.
• Place puff pastry sheet on a lightly floured table top and use a pizza cutter to cut pastry sheet into 4 equal square sheets.
• Put potato filling (about 1 to 1.5 tablespoon)  on pastry sheet ,leaving enough border so that it can be folded over and sealed.
• Egg wash the border and fold the edges together. Then use fork press down the edges to seal the border. Place the potato puffs on a lined baking tray and egg wash the tops of each puff..
• Bake at preheated oven at 200C for about 25-30 minutes or until golden brown.

                                                     

I am submitting this post to the event, Little Thumbs up organised by

 Doreen from my little favourite DIY and Bake for Happy Kids,

 hosted by Jasline from Foodie Baker  

Chinese Bread Stick ( 油条 )

油条  is one of the most popular breakfasts amongst Chinese communities in Asia. It is a breadsticks fried in pairs. Can eat it as it is or cut into small chunks. Is one of the most versatile and widely-consumed food. Is usually served with hot soya milk, porridge, Chinese spare rib soup and rojak.


   The process of making the Chinese Bread Stick

   Chinese Bread Stick ( 油条 )

 
   Ingredients

   125g Bread Flour
   125g Plain Flour
    7g    Salt
   135g Milk
   1       Egg
    8g    Vegetable Oil
   3.5g  Baking Powder
    3g    Baking Soda 

Methods

1) Mix the flour and baking powder and baking soda in a large bowl.
2) Add the salt, oil and milk. Mix well and make a dough.
3) Knead the dough with hand for 3 minutes.
4) Cover and let the dough rest for an hour.
5) After an hour, knead the dough for about 10 minutes more.
6) Put the dough in a plastic bag and seal it and keep in fridge overnight.
7) The next day, take the dough out and put it on a floured surface.
     Knead till it is soft enough.
8) Roll the dough until approx. 1/2cm thick and square in shape, cut evenly into 4 pieces, then cut
    each piece into 8 strips.
9) Take one strip and place on floured board and another strip on top, press lightly and then use a
     chop stik lengthwise along the centre.
10) Deep fried until golden brown.