Chocolate Hazelnut biscotti recipe taken from Smitten Kitchen, biscotti is a twice baked cookie. Above is toasted hazelnut with skin removed, dry ingredients(flour, cocoa, baking powder, baking soda, nescafe powder and salt), 4 eggs and sugar.

My tiffany blue coloured recipe book stand.

After mixing eggs, sugar and dry ingredients, press the hazelnut into the very sticky dough. Be prepared to work with well floured hands and work surface

Bake the biscotti till firm and ready to be cut

Lazy me cut it very thick so that i can bake it at one go, it tasted more of texture between bread and cookie.

Mixed reviews, some say very nice, but i find it terrible I find it terrible as it is thick and not crunchy. Biscotti should be thin and crunchy. The taste is not bad though.

White bread loaf made using overnight starter dough method, recipe from My Kitchen.

Left: Flour + Milk powder + yeast

Right(wrapped in cling film): Starter dough (made one day ahead mixing a small portion of flour + water + yeast and leave it in the fridge overnight)

Put the starter dough into the flour mixture

add a cold egg as well

Blend all these mushy ingredients together using hand

Blend in soften butter

Move dough mixture to a marble top counter or other area for kneading

barely pass the window pane test, this dough is really wet, i kneaded it for about half an hour and it barely become manageable or “drier”

After half an hour, the dough is still wet and very difficult to be managed -_-

Move it to a bowl for proofing

and proof for about 45 minutes

After 45 minutes it doubled in size

divide into 3 equal portion

roll it up using method described in The Kitchen

Put into a loaf pan for 2nd proofing

after 40mins of 2nd proofing, it doubled in size again.

After 35 minutes of baking in 200 Celcius

Pretty bread

So far the best bread that i have made, but as with other bread i made, the soft texture only lasted for about 1 day, after which it gets dry and harder.

Experimenting toast bread recipe made into linked bun, still not have the pillowy soft texture which i hope for, kind of dense and got denser/harder after a day.

Ingredients include high protein flour, instant yeast, salt, sugar, milk powder, water, butter, and cheese stuffed into some of the bun

kneaded for almost half an hour

puffed up after about an hour left in a warm area near the window

shaped into bun shape

second proving for about 40 minutes

baked

gluten structure

Celebration for bf’s dad birthday. Above is blackmore wagyu(http://www.blackmorewagyu.com.au/), i think it is about RM600/kg, around RM200 for a slice like above, a very famous marble grade 9+ wagyu beef from australia. Marbling score range from 1-12. Refer to this website for wagyu marble score information.

Pan fried

super yummy and tender, served with some mizu soy dressing, spring onion, grated radish, and i think fried ginger strips, ignore the lone grilled zucchini at the side

lime marinated japanese cucumber

baked deboned turkey wrapped in bacon

grilled zucchini with sea salt, simple but very yummy

Steamed Brandy infused crab, yummylicious~~ simple and flavorful

BBQ salt grilled talapia, quite nice, but i still missed the one i had in Bangkok which they stuff all kind of aromatic herbs like lemongrass into the fish guts and when cooked the fish taste so nice, yet to find one in KL which could rival that.

Baked pork/Char Siew

Further grilling the baked pork, yummy and melt in the mouth

Mantis prawn cooked in salted vege soup, mantis prawn is bought forzen and this one is a failure as the flesh seems to be floury

Pounce a knob size of old ginger in a pestle mortar to extract its juice without adding any water to it. Put about 1 or 2 tablespoon of ginger juice in each bowl.

Boil about 250g of milk till the side start to bubble, but not boiling, off the fire, then put about 2 teaspoon of sugar and stir. I used Goodday fresh milk. Some web sites recommended to cool the milk for a while, that it should not be too hot when being pour on to the ginger juice. Pour milk into ginger juice bowl in “teh tarik” fashion, meaning pouring the milk at a distance from top of bowl so that the ginger and milk can be mixed thoroughly.

It was set after 10 minutes, but it will be better to test whether it already coagulate 5 minutes into it, as it is better eaten hot.

Soft curd form. love it~

only 3 ingredients: milk, ginger and sugar. Try it, it is really easy to make.

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Lily’s Wai Sek Hong

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