A quick holiday treat… less than 30min.
Background: watch Aaron and Claire on YouTube for a full fried rice rundown with increasing complexity and varies usage of egg. I’ll describe here the simpler of their techniques.
Cook rice and egg mixture in onion oil. Add sauces. Add mushroom and broccoli on side. Cover and let cook. Add water if too dry.. once veg cooked. Add shrimp. Serve and Enjoy!
Boil water and cook pappardelle al dente.
Saute 2x small onion w 1 cup sliced mushrooms.
After onions are clear, add 1 cup chopped broccolini
Add cooked salmon, chili flakes, and pesto.
once hot, add 1/2 cup white wine. Stir, cover, and bring to boil.
Add cooked pasta and mix thoroughly.
serve and enjoy!
1 3/4 cups of lukewarm water (100 degrees f)
2 packets of yeast
2 teaspoons of salt
4 large eggs, lightly beaten
1/2 cup of honey
1/2 cup of unsalted butter, melted
2 teaspoons of pandan extract
7 cups of all-purpose flour
egg wash – 1 egg and 1 tablespoon of water mixed
Making the dough
Mix the yeast, butter, salt, eggs, honey and pandan extract, with the lukewarm water in a large glass bowl.
Add the flour cup by cup and mix with a spoon / spatula.
Once the 7 cups are mixed in, knead for about 6-8 minutes until dough becomes a round ball, add flour as necessary.
Cover bowl with a damp cloth and leave to rise until double the size for at least an hour – 2 hours.
Once risen, punch down and cut dough into 4 portions and put into air tight bags if not planning to use immediately.
The dough is ready for immediate use / refrigeration / freezing. Freezing is recommended over refrigeration as dough will rise again in the fridge.
Braiding the loaf
Divide the dough into 3 or 6 equal pieces, depending on the type of braid you’d like to do.
Roll each piece of dough into a long rope about 16 inches long.
If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.
For 6 braids, I like this technique:
Line a baking sheet / tray with parchment paper or use baking mat.
Place the braided loaf on top and sprinkle with a little flour.
Cover with a cloth again.
Let the challah rise in a warm place away from drafts until puffed, for about 1 hour.
Preheat the oven to 350 degrees F.
Once risen, brush with egg wash.
Bake in the oven for 30 minutes, rotating half way.
Cool, slice and enjoy!
taking inspiration from having 3x cabbage and a ginger in the frig. i started with this recipe: https://www.centercutcook.com/indian-fried-cabbage/
1 ginger root blended
1 tablespoon nice oil
1 tablespoon tumeric , paprika, sambar, spices
1/2 sliced cabbage,
carrots on top.
medium to high heat cover and add water
serve and enjoy
1.5 lb chicken thighs
1 block firm tofu
fresh shiitake (or dry and moistened)
chives, garlic, ginger, coriander
Mince and stir fry onions, garlic, ginger til brown.
Add carrots and mushrooms
Remove and add to minced chicken xor tofu
Add corriander and chives.
Add seasame oil soy sauce, rice wine, etc to taste
Refer to the next post for folding and cooking details
2 cup minced and drained cabbage
2 cups rehydrated, minced and drained mushrooms
1 1/2 cups sheets of tofu skins, also minced
one box of spinach, microwaved, then minced and drained
5 stalks chives
4 cloves garlic
6 tps ginger
2 tsp sichuan peppercorn
2 tps sesameseed oil
chilli to tasted
3 chicken thighs minced
1lb prawns (cooked, tailed, deskinned) minced
2 tsp tapioca flour
1/2 cup of soft tofu
1/2 cup of black bean
brocolli to taste
hot sauce to taste
1 tsp olive oil
scramble egg, brocolli, and tofu in pan.
heat some water and add to tapioca flour.
add tapioca to pan along with all other ingredients
set on low heat for 10 min or until set.
it will set further as it cools.
slice into patties