Daily Archives: May 10, 2019

Jalapeño Dubliner Sourdough

Ever since I learnt to make sourdough, I have been addicted to it. Through trail and error, I have been making and testing different combinations and flavours to achieve the perfect sourdough. Today I’ve decided to blog it out and share my recipes with you.

Ingredients

  • 255g Bob Mill Artisan Bread Flour
  • 195g water
  • 5g Salt
  • 6g oil
  • 90g levain (fed 10g of mother starter, 40g flour, 40g of distilled water)
  • 150g shredded dubliner + 50g shredded dubliner for the toppings
  • Jalapeno
  • Jalapeno and garlic seasoning (optional, or you may add in roasted minced garlic)

Autolyse the flour and water overnight for 12 hours at my counter table at 28 degrees Celsius. Add in the levain, and incorporate it well into the autolysed mixture. Cover and set aside for 30 minutes. Add in the oil and salt, ensuring that everything is incorporated well. Cover and set aside the mixture for an hour. I did 2x of stretch and fold with an hour of interval. Then I went out and was not back after 3 hours, hence the timing between my second and third stretch and fold was a bit longer. When I came back, I took out my dough, sprayed some water on my table and stretched out the four sides of the dough, spreading over it around 150g of shredded dubliner and sprinkling 2 TBS of jalapeño and garlic seasoning. Fold it in and shape into the banneton and cover, let it rest for about an hour at 25 degrees Celsius before keeping it into the refrigerator. I leave it there overnight for about 12 hours.

I preheated my cast iron to 300 degree celsius in the oven, the brought it down to 250 degrees Celsius to bake for the first 20 minutes with steam. I did this immediately after I took it out from the fridge. After 20 minutes, lower down the temperature to 200 degree Celsius. Took out the bread and sprinkle the remaining cheese on top then add in the chopped Jalapeño. Bake the bread for another 20 minutes.

hmmm the aroma!
See the oven spring?
yummy yummy !
Say no to diet!!

I decided to indulge myself a little by toasting it with mozzarella and beef salami. Whoops! There goes my diet!

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Eggplant With Minced Beef

Delicious!

This is a memorable dish that my mom would often would cook for my family when I was a kid. However she would use pork instead of beef. It is a very simple dish yet incredibly flavourful. It easily became one of my favourite dishes and is now even one of my children’s favourites too!

Ingredient

  • 2 big eggplants
  • 350 grams of minced beef
  • 4 TBS minced garlic (you can add more for more garlicky flavour)
  • 1 TBS of oyster Sauce
  • 1 TSP of cooking wine
  • 4 TBS of soy sauce ( I prefer FENGHE JiangQing soy sauce as it gives a more distinct umami flavour to my dishes. Another alternative with would be Knor seasoning or Maggi seasoning soy sauce)

First, boil your eggplants until they become tender. I prefer to boil it first before frying as the eggplant can absorb a lot of oil. When boiling ensure that your eggplants are fully submerged, this will prevent it from oxidising which causes it to darken in colour. I use a weighted bowl to hold down the eggplants as they boil so that they don’t float. After boiling, set aside the eggplant.

Prepare your heated wok. Drizzle 2 Tbs of oil and sauté your minced beef. Add 1 tsp of cooking wine, 1 TBS oyster sauce and 4 TBS of minced garlic. Sauté until cooked then set it aside.

Using the same wok, drizzle 3 TBS of oil, lay all your eggplants flat onto the wok. Then evenly spread out your minced beef over your eggplant, drizzling 4 TBS of soy sauce on it, then pour your beaten egg on top. Cover your wok for about 2-3 minutes.

Now your dish is ready to be served with a generous serving steaming white rice! Enjoy!