Monthly Archives: April 2011

No knead bread – failed

26 Tuesday Apr 2011

Posted by in Baking, Gastronomy

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My mom (who is a cooking instructor) used to bake us fresh bread when we (my siblings and I) were young. After we hit teen years, she stop baking. By that time, we were quite sick of breads anyway, so, we didn’t mind as much. And also because we stop eating her bread, mom realised that she was giving most of them away instead of feeding us. hehehe…  ;p

Yes yes – we don’t know how lucky we are. But, imagine having bread everyday!! AND on top of that she will bake tons of other stuff. So, the novelty wear off after 10 years !!

Anyway, now that she has retired. She REFUSED to bake anymore. le sigh..

Considering that I grew up with a baker / cooking instructor, many relatives think I should be blessed to know how to bake as well. Sadly, I don’t. I only know how to eat those breads and cakes. I was only forced to learn how to cook when my mom pack me off to Australia. The first meal I prepared for myself was a disaster. Rice was half cook. Chicken tasteless. Broccoli half cook (and I just throw them in hot water). It was a sad sad dinner indeed. While sitting down by myself, eating horrible tasting food, I realised how fortunate I am to have nice tasty food all this time. After that, I was determination to learn to cook. During the summer holiday, I went home and started bugging mom and my aunty to teach me how to cook. 10 years plus later, I think I am a pretty passable cook now.

Recently, I started thinking about making my own bread. Seeing my friends with their babies made me realised that I would love to be able to give my kids freshly baked bread too. Just like what I had during my childhood. So, being a zero experience baker, I was so excited when I come across the No -knead bread. Wow. This is so easy. Everyone says that even 4 year old can do it. So, I set off to give it a try.

Last night, I measure everything and get the dough ready.

The recipes calls for 12-20 hours of rising time. I thought since I am in a hot and humid country, 10 hours should be sufficient.

I waited patiently. (in fact, I was so excited I hardly sleep the whole night). Around 6 am this morning, I woke up to prepare the bread. It  has risen nicely. Took it out. Folded it as per shown on you tube. Throw it into my Staub cast-iron pot (which was pre-heated) and ran back upstair to shower.

When I come down, took the lid off. The bread was so beautiful. I was so excited. I took of the lid and let it bake for another 20 mins (to get the crust)

Looks amazing, right?

I let it cool on the rack before slicing it.

It was a GREAT disappointment.

Inside was dense. Not much big bubbles which I have seen from other people’s blog. the only plus point is that the crust was nice and crispy.

ARGHHH…. I failed. sobbb sob..

And to add to my injury, 4 year old can bake it better

T__T

The Green lip abalone

21 Thursday Apr 2011

Posted by in Australia, Gastronomy, Travel

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Whenever I return back toMelbourne, I always find it a must eat the green lip abalone.Australia(Tasmania) alone exports close to 25% of the world abalone harvest. Hence, I think it is the reason why it is cheaper to consume this delicious fresh sea-snail there.


The abalone we had is just slightly under 2 lbs with the size of 180-190mm.

InAustralia, the rule is it must be bigger than 145mm before it is allow for harvest. And if you purchase a fishing license (from any convenient store / petrol station) for about AUD 15-20, you can dive and harvest your own abalone. I think the limit is 2 per person / license.

There’s many way in preparing this meat.

My favourite is call “yao-pau” (toss with oil). The meat is sliced thinly and then rinse quickly with very hot oil. Then, vegetable are stir-fried with same sauce before the cooked meat is throw in to be tossed around. It is immediately scoop out from the wok to be served. If the meat is even slightly over-cook, it will become very tough and rubbery.

Coq-au-Vin with my Staub

21 Thursday Apr 2011

Posted by in Gastronomy, Home Cook Food, Kitchen wares

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I am so excited about my first cooking post.

Please bear in mind that I have no official cooking training. Everything I learn is from my mum or my aunty. (both whom whips out amazing delicious dishes – in my opinion) Hence, everything is very flexible / mood-base. Those of you who have professional training might find my method horrifying. Hehhee.. But, I cook for me and my family to eat. So, as long as they love it.. it’s all that matters. :p

  • Warm up my pot. It is not good to fire away and heat it up fast. (unlike Chinese wok). Warning – too hot too fast might damage your cast-iron pot.
  • Updated 2012 : Pan fry bacon first to get the bacon oil. Then, scoop out the bacon bits and put aside.
  • Using the bacon fat, stir in the finely chopped garlic (about 6-7 cloves) and onion (1 whole) until brown.
  • Throw in my chopped carrots (2 stick) and cubed onions (5 whole). Stir it a bit. Throw in 4-5 pcs of Bay leaves. Close it with the lid and let it simmer for about 10 mins.

Note :

Marinated 8 pcs of chicken thigh / drumsticks with salt, pepper, oyster sauce and a dash of sesame oil (it’s the Chinese in me), 2 cup of Merlot (red wine) and ½ cup of brandy for about 30 minutes before hand. My mom loves herbs. So, I throw in some rosemary and thymes just for her. ** Taste turns out quite good actually**

  • Pan-seared the chicken (skin side up) with a pan until all sides are nicely brown.
  • Arrange chicken and bacon bits into pot. Leftover marinate pour inside also.
  • Fill up the pot with some chicken stock (I just dilute one chicken stock cube into warm water)
  • Add another 3 cups of Merlot (I love the strong alcohol taste. So, you might not want to put in as much if you don’t)
  • Allow everything to simmer for 2 hours until chicken is soft and you can tear out the meat with just a fork.

  • Eat with Rice / Bread. We love it with butter-toasted baguette.

Yumm…