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The Secret to Perfect Homecooked Fried Rice + My Husband's Childhood Recipes

If there is one ultimate comfort food that instantly feels like home, it has to be a steaming plate of fried rice. But if you ask three different people how they cook it, you’ll probably get three completely different answers! In our household, fried rice isn't just a quick way to clear out the fridge, it's a trip down memory lane. Recently, my husband took over the wok to recreate two nostalgic fried rice recipes he grew up eating as a youngster, alongside our go-to classic version. Watching him cook reminded me that the best meals don’t require fancy ingredients; they just require a few time-tested techniques. Whether you're craving a rich, glossy Kicap Manis version or a classic shrimp stir-fry, here are the absolute must-do steps and golden rules from our kitchen to yours to ensure your fried rice turns out perfectly separate, fluffy, and packed with flavor every single time! 3 Different Recipes, 3 Different Colours of Fried Rice Master Tip #1: The Fried Rice Foundation...
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Culinary | Baking Galore - Not anymore...

A little emo but I am just gonna make my weekend a fruitful one with bakes each day. With the help of Panasonic SD-P104 Breadmaker I bought this year in January. Let's get started.

Chocolate Raisin Bread Loaf

Ready to proceed!
After 2 hours, it is ready!
Hi! I'm popping out of the bread pan.
Nice loaf. Finally after so long.
Ready. Sorry for the lousy slicing.
Ingredients:
  • 250g Bread Flour
  • 25g Butter 
  • 1 tbsp Brown Sugar 
  • 2 tbsp Cocoa Powder 
  • 1 tsp Salt 
  • 1 Egg
  • 130ml Cold Water
  • 1 3/4 tsp Instant Yeast
  • 60g Dried Raisin
Method:
  1. Add all ingredients into the bread pan except yeast and raisin in order. Put the yeast and raisin into its respective dispenser.
  2. Select Menu no. 2 for Rapid Bread and also the Raisin function. about 32-39 mins, it will sound to indicate that the raisins are dispensed and if you wanna add additional ones into the bread pan, do so and press start again.
  3. After 2 hours when the bread is done, remove from the bread pan and leave it to cool.
Tip(s): Please get a good bread knife. I regretted not investing on one. Gonna get it soon.

Adapted from Panasonic Cooking book.


Pizza

Ready for fermentation. Not some perfect round shape I did.
After an hour of rising. Nice shape. Never expect so big.
Before
After
Dough Ingredients:
  • 280g Bread flour
  • 15g Butter
  • 1 tbsp Brown Sugar
  • 1 tbsp Cocoa Powder
  • 1 tsp Salt
  • 190ml Cold Water
  • 1 tsp Instant Yeast
Method:
  1. Add all ingredients into the bread pan except yeast in order. Put the yeast into the dispenser.
  2. Select Menu no. 10 for Pizza dough. Complete the process in 45 mins.
  3. Press Stop when done and take the bread pan immediately to prevent further fermentation.
  4. Divide the dough into your preferred portion and roll into balls. Cover it with cloth for 1 hour.
  5. Roll it into your preferred shape on the cooking paper and poke holes on the dough with a fork.
Toppings:
  • 1 tomato, sliced
  • 1 red capsicum, chopped into cubes
  • 50g sliced white button mushrooms,
  • A handful of shrimps and squids (your preferred amount)
  • 2 strips of bacon, in small bits
  • 3 cheese slices, in small bits
  • Sambal shrimp chilli and ketchup as the base sauce
Pre-heat the oven at 200 deg C and then bake for 15 mins. And it is ready.

Tip(s): Letting the dough set still for an hour is really the ideal timing as it rises nicely as compared to those for only 20-30 minutes. Tried and Tested. See the 2nd photo.

The dough and toppings are meant for 3 pizzas. Have you tried before cocoa pizza dough? It tastes just the same as the norm but more brown in colour.

Adapted from Panasonic Cooking book.

Wanted to do some mini buns but only to realize that, 
I HAVE RUN OUT OF BREAD FLOUR!

Spoil my mood. But chill... leave it till next week. Boo... Bye!
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