Light Whole Wheat Bread

I've been experimenting with "Bread Improver" from Phoon Huat to make softer bread as the better half prefers her bread to be softer and not as rustic as those big chunk o' crumb that I like so much. Oh well, one batch rustic, one batch mr. softee.

For the purists, using bread improvers are an absolute NO-NO for home baking but I'm no purist and I use canned chicken/pork broth(*1), MSG(*2) and prepared basil paste(*3) when I cook. So there. ;)



I adapted this light whole wheat bread recipe from the book Artisan Bread in Five Minutes a Day. Half all the portions, made a sponge the day before and in the fridge for a day before baking.

Ingredients for Sponge to be prepared a day in advance
1/2 cup plain flour
1/8 tsp yeast
1/2 cup lukewarm water

Ingredients for bread dough
1 cup lukewarm water
3/4 tbsp granulated yeast
3/4 tbsp coarse seasalt
1/2 cup whole wheat flour
2 1/4 cups plain flour
1 tbsp of bread improver

1. Mix the ingredients for sponge in a plastic tub and leave it covered overnight
2. Mix the rest of the ingredients for the bread dough together with 1) and let it rise for 2 hours room temperature.
3. Chill the dough in the fridge for a day or so.
4. Shape the dough and let it rest on parchment paper for around 30-40 minutes. I'd normally leave the parchment paper on my cutting board.
5. Preheat the oven the 230 deg C. I'd normally leave a baking tray in the middle rack and a pan at the bottom for steam creation.
6. Slide the dough together with the parchment paper onto the hot baking tray. Pour in a cup of water into the bottom pan for steam. The steam allows the bread to spring up beautifully in the oven.
7. Bake for around 30 minutes till brown and firm.

Fluffy airy whole meal bread thats light. Taste great toasted with balsamic vinegar/olive oil and also as bruschetta.


*1: I used to boil me own chicken/pork broth with chicken carcasses/pork bones and freeze em but lately I can't afford the luxury of time to prepare all these. I still love to cook and no homemade broth is NOT going to deter me from cooking.
*2: MSG must be used with finesse. Its not the end of the world if you use it and the kitchen gods ain't gonna whip yer ass for it.
*3: Basil is some sort of an EXPENSIVE herb where I come from. SGD1.95 for a few measly sprigs of basil is not the type of money that I'm willing to pay when I need a big bunch of basil to make pesto sauce. Give me those prepared basil paste anytime. I know fresh is best but I don't have that kinda fresh wads of cash all the time. Oh maybe when I start my lil own herb garden next time then fresh CAN be best.

Him Heang Beh Teh Sor

My all time favourite Beh Teh Sor from Penang. Teh best of teh best.

A Taste Of Home

Do check out this site, A Taste of Home for some recipe's from our very own local celebrity chef's and food writers.

Nicely done and I'd probably attempt some of the recipe's down the road, especially the Chef Ronnie Chia's Teriyaki Chicken, Gina Choong's Hokkien Kiam Png and Christopher Tan's Bakwan Kepeting.

Little Creatures direct, finally!

I was given this link possibly from the good people behind Barley Brothers Beer Importers Pte Ltd. They are the ones responsible for bringing in one of my favouritest ale Little Creatures Pale Ale. Furthermore, I found out that they have Rogue's Ale as well. Hot damn.

I feel so lucky to be here in this country now. Flying Dogs, Little Creatures and Rogue's. I'll drink to this, that and that!

Now my trigger happy fingers are itching to order a case of Little Creatures Pale Ale. Question is, why buy when I can brew? Next question would be, I'd still go out to drink em anyway! BUY!

Little Creatures Pale Ale. Its teh addiction.

2009 Chinese New Year Reunion Dinner in Batu Pahat

Been too busy(lazy!) to post up stuff since my short holiday to Bali a few weekends back. Guess my lazy fingers went to Bali and never did came back... hur hur hur...

Onwards to something that is more current, Chinese New Year's eve dinner! It was a blast as I offered to cook for the family! Don't wanna waste all the cooking lessons that I've been attending, I told me old folks back home that I'll settle the dinner for em.

One thing for sure it was quite a challenge to get the food out on time while trying to stay focused especially with mum hanging around trying to get things done her way... hur hur hur. I managed to get her out of the kitchen. Peace and quiet at last! Sis in law was around to help me as I realised halfway, no way am I gonna get all these dishes done on time.

Pardon the bad pictures and poor plating. I was too flustered to get everything down perfect.

First up, Cold poached chicken with spicy soy sauce(no where to be found in the picture!). First time cooking "pak kai"(White chicken) and deboning it some more! Oh oh and skinless too. I guess it was quite all right as no one complained. I would've kept the skin on though. Ha!


Second one, Mani Chai(Cangkok Manis:Sarawakian) cooked with 3 type of eggs, fresh chicken eggs, salted eggs and century eggs. I was lucky to be able to find Mani Chai at Carrefour in Batu Pahat. Guess what? A huge bunch for only RM0.50. WHOAAAA, my eggs were more expensive than the vege! Looking back at the photo, I should have prepared more gravy and the eggs were a bit overcooked. Better luck next time! This is a buddhist(without the 5 pungent spices) Lacto-ovo vegetarian version for my brother.


"Hay Cho" or minced prawn/pork rolls with kumquat sauce(again nowhere to be found in the picture). I liked this best, Chef Yong's recipe is spot on and his sauce is a refreshing change from the boring old plum sauce! One thing I realised is that I can never coat the potato starch evenly before frying. Look at all those ugly white spots. Must ask the Chef next time I see him!


Cereal prawns! I got a big bunch of HUGE frozen tiger prawns with shell on for only SGD8.00 @ Sheng Siong(they can has everthings!) and just have to cook this. I should've added MORE curry leaves and chilli padi. Will improve on this the next time!


Coffee chicken fillet! Its supposed to be pork like those "Pai Kut Ong"(pork prime ribs?) but I totally forgotten to get my supplies from MMMM. It was supposed to be done with Kurobuta pork... always get the best for the family! Oh well, I couldn't find any nice looking fresh pork on Chinese New Years Eve and had to make do with chicken fillet. They seemed to like it though, so its all good!


Sauteed portobello with butter and black pepper. Looks ugly but tasted pretty nice I must say so myself. Brother gave his nod of approval. Yay!


Braised monkey head shrooms, shitake, radish, carrots and black fungus with sichuan peppercorn. Another vegetarian dish for me bro. Mum quite liked this. Yay!


Fish maw soup, SAY NO SHARKSFIN! This is sure one ugly photo. heh heh...


All in all I'm quite proud to be able to pull this off and the best part, appreciation from the family. Nothing beats their nods of approval, praise and encouragement after tasting the food. It beats any other feeling in this world!