Korean rice rolls, a healthier option for dinner!
- SERVES: About 4 person
- PREP: about 1 Hour
- Toasted Seaweed (4 sheets)
- Korean rice
- Japanese Cucumber
- Pickled radish
- 3 eggs
- Beef Sausage (2 pcs)
- sesame oil
- garlic (1 pc)
- ground white pepper
- vegetable oil
- After rice is cooked and almost cooled, mix well with sesame oil and a pinch of salt.
- Stir fry sliced carrots lightly with a dash of salt, chopped garlic & ground white pepper.
- Whisk eggs until evenly yellow and fry into flat omelette with a little vegetable oil.
- Cut the omelette into long strips.
- Slice 2 sausages into 2 by the length and lightly fry sausages.
- Chop Japanese cucumber and pickled radish into long slices.
- Carefully wash the spinach and put into a pot of boiling water with half a teaspoon of salt. Boil for 30 seconds to 1 min.
- Using a bamboo sushi roller lay the dried seaweed shiny side down.
- Spread rice evenly onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you’ll get less of a sticky mess). Take extra care not to moisten your fingers too much as it will cause the seaweed to be soggy.
- Lay the ingredients down around 1/2 of the way up from the bottom of the seaweed.
- Roll from the bottom (as if you’re rolling a sleeping bag), pressing down to make the fillings stay in.
- As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
- Add a few pieces of rice along the top of the seaweed seam to hold the roll together.
- Set aside and continue with other seaweed sheets.
- Cut each roll into 7 – 8 pieces.
Home-made English scones go really well with jam or cream. It’s so easy to make some for a delicious teatime treat.
- SERVES: About 10 to 12 scones
- Bread Flour (135 grams)
- Cake flour (135 grams)
- Baking powder (18 grams)
- Icing sugar (40 grams)
- Salt (2 grams)
- Butter, cold and cut into small sizes (65 grams)
- Corn flour (65 grams)
- Milk (240 grams)
- Raisins or cranberries (optional) (35 grams)
- Egg (for egg wash)
- Pre-heat the oven to 190°C and lined a baking tray
- Mix all the ingredients together except for the milk and raisins.
- Rub in the cold butter until it resembles breadcrumbs. Then slowly add in the milk and continue mixing.
- Thereafter, add in the raisins or cranberries if you are using.
- Do not over mix the dough. The texture should be lumpy and not smooth. Otherwise, cracks would not appear on the scones.
- Flour the work surface and roll the dough to 8mm in thickness and cut into desired sizes with pastry cutter.
- Place them on the baking tray and brush them with the egg wash.
- Sprinkle some icing sugar and bake for 15 to 18 mins till it rises.
The ingredients used
Do you need something to satisfy your sweet tooth? I went for a bread baking class last week and realized how easy it is to make some fresh, home-made donuts.
- SERVES: About 16 pieces
- PREP: 1 Hour
- COOK: 20 mins
- Bread Flour (420 grams)
- Caster Sugar (60 grams)
- Salt (15 grams)
- Instant dry yeast (15 grams)
- Condensed milk (30 grams)
- Water (100 grams)
- Eggs (100 grams)
- Unsalted butter (60 grams)
- Sunflower oil
- Icing sugar (optional)
- Mix all the ingredients together and knead well into smooth dough. It will be faster if you use a dough mixer instead of mixing by hand.
- Let it rest in a bowl and cover with plastic wrap. Set aside in a warm environment for approximately 30 mins or almost double in size for first fermentation.
- Thereafter, roll the dough to 5mm in thickness. (Dust in some flour if the dough is too sticky.)
- For donut, cut out the dough with a donut cutter. For Berliner, cut it with a round cutter.
- Allow another 30mins for final proofing.
- Once double in size, fry at 160°C until golden brown. When deep frying, choose an oil with a high smoke point (peanut, grapeseed, safflower, soybean, sunflower, canola, and extra light olive oil are all good choices). Don’t use unrefined oils for deep frying, as their smoke points are much lower.
- Use plain, unprinted paper towels to drain the oil from the donut and berliner.
- Let it cool and pipe jam into the Berliner and coat the donut with sugar. If you like, you may dust the Berliner with icing sugar.
The jam we used to pipe the berliner