Geraldine's decadent and savoury adventure

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.

Homemade Fish Soup

Lately, Singapore has been raining a lot and a hot homemade soup is what we need. It is light but flavourful, made from boiling fish bones and let it slowly simmer in a thermal pot. My family love this soup, so the recipe is definitely a keeper.

Ingredients (stock)

400g white snapper fish bones (rinse and pat dry)
2 thumb sized sliced ginger
2 later water
1/4 cup shaoxing wine
1 spring onion (chopped about 2-3 inches in length)

Others

1 big red tomato (sliced into wedge)
500g sliced batang fish (Rinsed and pat dry, marinate with 3 tbs cooking wine, set aside for 20 minutes. rinse and pat dry)
1 pack bokchoy (300g)
12 pieces premium fishballs
1 tube egg tofu (sliced)
2.5 tsp ikan bilis powder
1/2 tbs premium fish sauce (I used Thai fish sauce)
salt and white pepper to taste

Garnish

Fried shallots and Chinese parsley ( I ran out of Chinese Parsley, best to include it as garnish if you have )

Method

In a hot wok, drizzle 1/4 cup of oil. Make sure that the oil is sizzling hot before putting in your fish. Add in the ginger slices then pan fry both side of the fish bone til golden brown. Drizzle 1/4 cup of shaoxing wine. Then fry for 15-20 seconds more. Set aside the fish, ginger and any brown bits that you see.
Heat up 2 liters of water in your thermal inner stock pot. Add in the spring onion. Let it come to boil. It is necessary to have the water boiling before adding the fish. This will make the stock milky in colour.
Add in the fried fish. Cover and let it simmer for 20 minutes.
Let it continue to simmer in thermal pot overnight.
Next day, sieve the stock to remove any fishbone. My fishbone came with a lot of fish meat, debone and keep the meat for making the soup.
Put back the stock into the pot, add in the tomato and fishballs. Let it come to boil at medium high heat. Turn down the heat to medium low. Add in the egg tofu, fish and vegetables, followed by ikaw bills powder, fish sauce, salt and pepper. Give some gentle stir for about 30 seconds or until the fish is cooked through. Garnish with fried shallots and spring onion or Chinese parsley. Serve hot.