Daily Archives: May 13, 2019

Pistachio and Beer Sourdough

I was at the grocery the other day, as I walked by the liquor section, a sudden idea came to my mind. hmm… What would my sourdough be like if I hydrated it with beer? I find it amusing to have such idea for someone does not drink. I have gastric problem that gets aggravated by drinking liquor. But…But I would like to try how my sourdough would taste like. I am curious. So I grab one pilsner made in Singapore, look at its alcohol content. hmm it is 5.4% , I guess not too strong, which is good because I do not want my sourdough to end up very bitter. So here I am sharing my recipe. My husband and I loves the texture and taste. And it goes perfectly well with my homemade cheese pimiento.


  • 155g white flour
  • 100g wheat flour
  • 200g pilsner beer
  • 6g salt
  • 6g avocado oil
  • 23g honey
  • 90g starter (1:4:4)
  • handful of grinded roasted pistachio

Mix both kinds of flour together with the beer, mix well. Autolyse overnight, about 12 hours. The next day I added in the starter. Mix well and waited for 30 minutes. Add in the honey, mix well, then the oil, then the salt; ensuring everything is well incorporated. I did my first stretch and fold then mixed in my grinded pistachio. I did a total of 3 stretch and fold with an hour interval in between. Then I shaped the dough and let it proof for 4 hours at 25 degree celsius.

Preheated the oven with a cast-iron pan at 300 degrees celsius, then lowered to 250 degree celsius and baked with steam for 20 minutes followed by another 20 minutes at 220 degree celsius.

The loaf has risen nicely and tastes wonderful. It gives a subtle hint of bitterness from the beer, sourness from the lactic acid and the nutty flavour from the pistachio. Together with my homemade cheesy pimiento spread, it gives rich flavours in just one bite. Now this is a keeper. I will definitely bake this over and over again.

This looks good isn’t it?


Ginger and Pepper Beef Soup

This soup is very easy to make, and it’s perfect for a rainy day. Meat is so tender that it easily fall apart, plus it is loaded with lots of vegetables. Hence you do not need to cook other dishes when you have this pot of soup. Normally, I would use the slow cooker to slowly simmer my soup. I simply just dump in most of the ingredients and do other things that I need to do, it can be a chore, a hobby or just want to sit back, relax and watch your favourite Korean series hahaha!


  • 1kg beef chuck or beef shank (you can add in some beef bones for added flavour)
  • 85g sliced ginger
  • 500g carrots
  • 500g Cabbage
  • 2 Big potatoes
  • 2 TBS salt
  • 1/2 Cup Premium Soy Sauce (Fenghe Jiangqing)
  • 3 litres of water
  • Beef Tendon (optional)
  • freshly grind pepper (I put a lot!)

Chop your beef into cubes and boil it, this is to remove all the blood or scum coming from the meat. Then rinse it off. Put 3 litres of water in your pot or slow cooker, then put in all the meat cubes together with the ginger. Now start peeling your potatoes and chop it into big chunks, same with your carrots.

Throw in the potatoes and carrots into your pot. You may add more potatoes, however it will dilute your soup because potatoes has a lot of water content, you might have to add more seasoning according to your taste. Adding a lot of carrots in your soup will give the soup a sweeter taste. Chop your cabbage,I prefer my cabbage to be chopped in big chunks, then set it aside.

Add in your soy sauce, salt and pepper. Slow cook for about 4 – 5 hours.

Add in only the cabbage when your meat is tender, this is to avoid it to become way to soggy. let is simmer until it becomes soft. Now your soup is ready to be served with a warm cup of rice!

piping hot soup perfect for a rainy day!