Chinese Cuisine

Pork Floss Bread Roll

Anything with pork floss is definitely good. What more with spring onions, ham and corn added to it.

Sweet and savoury in every bite is just my cup of tea =) . I can’t help but have a slice that was intended for

tomorrow’s breakfast.

Ingredients (bread)

  • 375g All purpose flour
  • 40g sugar
  • 3g instant active yeast
  • 180g milk
  • 60g egg
  • 35g butter
  • 4g salt

Filling

  • Japanese Mayo
  • Pork Floss

Topping

  • 15g spring onion
  • 10g oil
  • pinch of salt
  • pinch of white pepper
  • 30g sweet corn kernel
  • 1 pc ham (slice into small pieces)

Mix spring onion with oil, add a pinch of salt and pepper then set aside.

Other

  • 30x40cm tray
  • parchment paper
  • 1 beaten egg for egg wash

Method (bread roll)

  • Preheat the oven at 180 degree celsius.
  • Excluding butter and salt, mix the ingredients for the bread in the mixer using spiral or j-hook at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed; beat for about 2 minutes. 
  • Add in the salt and continue to beat at medium speed until it reaches windowpane stage. Roll the dough into a ball, cover and let it rest for 30 minutes.
  • Turn the dough on a lightly floured area. Roll the dough into 30×40 cm size to fit into the tray. Cover and let it rise to double for about an hour. Do note that the time is for reference only. so if you live in cold country, you will need longer time to proof to double in height.
  • Prick the dough using a fork to allow steam to vent, refer to photo below
  • Brush the dough with egg wash
  • Add the spring onion on top. you may use a brush to gently spread the spring onion around the dough.
  • Add the corn and ham. Use your finger to gently press it down.
  • Bake for 13-15 minutes. Do not overbake or it will cause your bread to be crusty and crack when roll.
  • Let it cool down for about 10 minutes. Then gently invert the bread on the parchment paper. You might need two parchment paper if the paper size is small.
  • Make 3 slits at the longer side of the bread. This will help facilitate the rolling, refer to the photo below. Make sure to just make the slits without actually cutting through the bread.
  • Spread some Japanese mayo on the bread. sprinkle pork floss on top, then drizzle a little bit of mayo on top of the pork floss so it would stick better, as shown on the picture.
  • Roll the bread and wrap up with the parchment paper. Do not do it too tight as it will squash your bread. Set aside for 30 minutes.
  • Unwrap the paper then cut off the two ends by about 1.5cm. If you do not mind the ends you can leave it as it is.
  • Slice the bread into 8 equal portions. Spread both sides with Japanese mayo and pork floss.
  • windowpane test
  • poke with forki
  • slits

Claypot Glass Noodle with Prawn

An easy one pot dish but bursting with flavour. This dish is quite simple to prepare; with only two main ingredients; the glass noodle or what we call it as tanghoon and prawn. The rest are just seasoning and spice. I pan fried the prawn with sufficient oil that would leave me some prawn oil to stir-fry the rest of the ingredients. The noodle infused with prawn oil, making it more fragrant and delicious. Try it, you won’t regret it. =)

Ingredients

  • 210g tanghoon or glass noodle (soaked in tap water for about 20 minutes to soften then drain the liquid, set aside)
  • 8 big prawn (legs and antennae trimmed off, deveined, washed and pat dry. Marinated with 3 tbs of cooking wine then leave for 20 minutes then wash and pat dry again)
  • 1/4 cup oil (Note that I am using measuring cup and measuring spoons)
  • 15g sliced garlic
  • 2 coarsely chopped shallots
  • 1 Spring onion (white part split open and sliced thinly, set aside the green part for garnish)
  • 1g star anise or 1 pc star anise
  • 2 tsp minced ginger , roughly a thumb size ginger

Seasoning

  • 400g water
  • 2 tbs oyster sauce
  • 2 tbs sesame oil
  • 2 tbs light soy sauce (Jiang Qing preferably)
  • 3 tsp dark soy sauce
  • 3 tsp sugar
  • 1/2 tsp white pepper

Garnish

  • Spring Onion (green chopped)

Method

  • Mix all seasoning ingredients. Set aside.
  • Heat up the claypot at medium high heat, drizzle the 1/4 cup oil. Fry the prawn until it is about 80 percent cooked before taking it out. Leave the prawn oil in the claypot to stir fry the rest of the ingredients .
  • Add in the white part of spring onion, garlic , shallots ,star anise and ginger. Stir fry till fragrant .
  • Add in the noodle, stir fry for about 15 seconds. Add in 2/3 of the seasoning liquid and stir fry continuously so that all the noodles will slowly absorb the liquid seasoning. Infusing all the flavours in each bite.
  • Drizzle in the rest of the seasoning, stir fry for 10-15 seconds, add in the prawn by laying on top of the noodles, then lid on. Turn down the heat to medium, and allow it to cook for about 2-3 minutes to fully cook the prawn and leaving little liquid behind (this is to keep your noodle moist upon serving).
  • Turn off the heat. Remove from the stove and garnish with chopped spring onion. Serve hot.
  • frying the prawn
  • Stir frying the spices with the prawn oil
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