Japanese Hamburger Steak, Onion Soup with White Rice

There are some typos and tweaks in the recipe.

So I have noted down the followings.

Hamburger steak

Ingredients:

Minced pork 100g 

Minced beef 50g

Onion, halved, chopped

Egg, half (30g)

2 tbs Bread crumbs

Dash of Salt

Dash of Pepper

Dash of Nutmeg

1/2 tbs Cooking oil

Method (yields 2 patties):

1. Microwave onion for 1min.
2. Mix all ingredients together.
3. Split the meat mixture into 2 portion and mold it into round shape.
4. Squeeze the meat and throw onto palm a few times.
5. Heat the pan, add in cooking oil.
6. Pan fried each side of patties till brown color (approx 1-2min each side), no need to be fully cook.
7. Dish out and leave aside.

Tip and tricks:

1. Original recipe yields mixture of beef and pork. I prefer using more pork than beef.
2. If using japanese onion, do not need to microwave before adding into meat mixture. This step is for local onion as it is more spicy.
3. I do not have nutmeg and I substitute it with coriander powder.

Stewed sauce

Ingredients:

3 tbs cake flour

10g butter

1/4 onion, sliced

Mix together

200g water

1/2 tsp chicken stock powder

2.5tbs worchester sauce

1 tbs ketchup

Method:

1. Fried the cake flour in pan till brown in color, dish out.
2. Add in butter, onions and fried till onion softened,
3. Add in cake flour slowly and stir evenly.
4. Add in water mixture.
5. When boiled, add in meat patties, covered and simmer for 5mins.
6. Dish out the patties.
7. If sauce is not thick enough, simmer a little longer.

Tips and tricks:

1. I substitute worchester sauce with Lee & Perins sauce.
2. Original recipe yields 2 tbs ketchup but I prefer not too sour.

White Rice

Ingredients:

140g japanese rice

155g water

Parsley (dried), optional

Method (yields 2 small portion):

1. Wash and polish the rice a few times.
2. Soak rice for 30mins.
3. Strain out water.
4. Add rice and water into pot, covered.
5. Turn on high heat.
6. When boiled, immediately turn to low heat for 10mins.
7. Done and dish out.

Tips and tricks:

1. Timing for cooking rice very important.
2. Do not open the lip during cooking.
3. Non stick pan is better.

Onion Soup

Ingredients:

1/2 Onion, sliced

400g water 

1tsp chicken stock powder

Dash of salt

Dash of pepper

Method (yields 2 bowls):

1. Add all ingredients into pot and bring to boil.
2. When boiled, turn to medium heat for 10mins.
3. Add in salt and pepper to taste.

Homemade Cinnamon Sugar

Ingredients:

1/2 cup sugar

1.5 tbs cinnamon powder

Method (yields 2 bottle):

1. Mix together and keep inside container for later use.

Seafood Sang Mee

Ingredient: 

2 Crab meat

2 prawns

Fish cake, sliced

1 egg

pork, sliced

1 garlic, chopped

Mee kia

Oil

1 small bowl water

1/4 cube chicken stock

1 tbs oyster sauce

1 tsp light soy sauce

dash pepper

Starch (1 tsp cornflour + 1 tsp water)

Method (1 serving):

1. Heat oil, deep fried mee kia. Be careful, it burnt out very fast.
2. Dish out the oil and left 1 tbs in wok.
3. Fried garlic, then pork, fish cake and other seafood.
4. Add in water, stock and sauces.
5. When boiled, add in starch and lower the heat.
6. Lastly break in the egg and stir.
7. Immediately turn of heat and dish out.

Marble cupcake -Great recipe!

This is a easy and nice cupcake recipe.

Moist and smell nice in the kitchen. One of my kids favourite.

Ingredients:

155g cake flour

1tsp baking powder (omit this if using self raising flour)

125g butter

125g sugar

2 eggs

1 tbs cocoa powder

1/4 tsp vanilla extract

3 tbs milk

Method (yields 5 cupcakes):

1. Preheat oven at 170 degree.
2. Cream butter and sugar till light and fluffy.
3. Add in eggs and beat well.
4. Fold in flour, add in milk and vanilla extract.
5. Scoop out 1/3 portion of the mixture.
6. Add in cocoa powder to the 1/3 portion.
7. Scoop 1tbs batter into the papercup, add chocolate batter over it, top with butter batter again.
8. Fill to 2/3 of the papercup.
9. Use a chopstick to stir the batter in papercups lightly (2 round), don't overmix.
10. Bake for 25-30mins or till skewer comes out clean.

Cinnamon Roll with icing (5K Bread Dough)

This is one of the best bread dough I tried.

The bread is still soft on second day.

Icing- The butter had not fully softened yet.

Starter dough:

105g bread flour

45g cake flour

12g sugar

3g instant yeast

120g water

Main dough:

105g bread flour

45g cake flour

48g sugar

3/4 tsp salt

12g milk powder

45g egg

27g water

36g butter

Fillings: 

1-2 tbs cinnamon sugar (personal preference)

Icing ingredients:

1/2 cup icing sugar

1 tbs butter, softened

1/2 tsp vanilla extract

1 tbs milk

Mix all together

Method (yields 9 rolls):

1. Lightly grease the a 9 inch pan.
2. Mix the starter dough and allow to sit in a environment to rise till it looks like "honeycomb".
3. Mix the main dough ingredients except butter. The initial dough will be very wet, it will be fine after several kneading. Knead till is soft and non sticky, incorporate butter and knead till it don't stick to the side.
4. Allow the dough to rise till doubles in size.
5. Punch down and roll dough flat in square size.
6. Sprinkle cinnamon sugar on the dough, roll it like swiss roll. Cut it to 1.5inch thick.
7. Place inside pan and let it rise (around 45-60mins).
8. Preheat oven at 180degree, bake it at lower rack for 25mins.
9. Remove from oven, pour the icing glaze onto the roll and let it cool.
10. Glaze will hardens once it is cooled.

Icing recipe adapted from here.

5K Bread dough receipt adapted from here.

Sausage bun

I made this bread late night and the bread is abit tough early morning.

After reheat in oven, the bread is soft again.

Not a perfect recipe, will look around again.

Ingredients:

295ml warm milk

8g instant yeast

50g sugar

1 egg

55g butter, softened

6g salt

440g plain flour

20g butter, melted

Method (12 servings):

1. Mixed yeast, milk, sugar together in a mixer bowl and rest for 5mins.
2. Add in eggs, flour, salt and better.
3. I use machine to mix evenly (the dough will be very wet).
4. Cover the bowl and let it rest for 45mins (or till double its size).
5. Punch the dough, covered and let it rest for another 45mins.
6. Punch down again, knead to the shape you like and rest for another 30mins.
7. Preheat oven to 200 degree.
8. Bake bread for 12-15mins.
9. When done, brush butter on top of it.

***Can keep unused dough in freezer after 2nd rest. I roll them to balls, defrost it, shape and rest for the 30mins before bake.

Recipe adapt from here.

Black Sesame Matcha Ogaru Cake

This is a very light and fluffy recipe after several tried on others.

A keeper!

Ingredients:

4 egg whites

1/4 tsp cream of tartar

70g castor sugar

4 egg yolks

40g oil

70g milk

55g cake flour

1/4 tsp salt

1 tbs match

1 tbs black sesame (pound slightly)

Method (7 inch round pan):

1. Preheat oven at 160 degree, add in 2 bowl water at the bottom tray 
2. Beat egg yolk till pale, add in oil and milk and beat till bubbles.
3. Add in the rest of ingredients till fully mixed.
4. Beat egg whites till frosty, add in tartar and sugar and beat to stiff peak.
5. Add 1/3 of the meringue to the mixture, mix and fold evenly.
6. Add in the rest of meringue. do not over mixed.
7. Lined the pan and pour the mixture in. 
8. Tap the pan on table top a few times to level the batter and let the air out.
9. Bake at 160 degree for 15mins, then lower down to 140 degree for another 60mins.

*Adjust oven temperature accordingly, different oven may varies.

Tips: Beat egg whites ill firm peak not stiff peak. Firm peak is between soft and stiff peak.