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Posts tagged “bread

Nyonya Roti Babi

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Roti Babi is a Penang Peranakan dish which I have been quite curious about since I read the recipe in Debbie Teoh’s book.  Bread slices coated generously with an egg batter reminds me much of traditional French toast, a childhood delight for my sister and I, only that in Roti Babi the bread is much thicker and stuffed with an “inti” (filling) made up of minced pork and onions. What is more intriguing is the “rempah” (spice paste) used in the filling, which consist of ketumbar (coriander seeds), buah pala (nutmeg) and cekur (lesser galangal aka “sand ginger”).  I can already imagine how wonderfully perfumed the inti will be just from reading the recipe and yet at the same time, wonder how cekur actually tastes like as I’d not used it in cooking before!

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Rosemary and Olive Focaccia

Focaccia
When it comes to breads, I’d always have a bias for crusty breads to the spongy soft ones. Not that I don’t like the latter of course. Just that to me, the hearty and somewhat earthy qualities, together with the robust textures of a rustic bread have some kinda appeal which soft loaves lack. Its like an entirely different animal together. And of course, the major plus point for a soup and stew lover like me, is how well these breads go with the liquids, lapping up the flavours with ease and soaking in all the goodness with great relish!

Focaccia is one of those rustic breads which has so much character on its own, exuding the heady perfumes of rosemary and garlic infused olive oil. And what more, its a simple and fuss-free bread to make. And here’s a very forgiving recipe for all who are interested to try!

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Melonpan メロンパン

Melon Pan

Melonpan メロンパン has got to be one of the most intriguing confections in the world, with no connection to melons at all! And this popular Japanese children’s song summarises it rather well, I think. “Anpan with anko, karepan (curry buns) with kare but no melons in melonpan.” 残念! It probably counts as one of the quirkiest mysteries of culinary history.

Well, the crispy pâte sablée layer on top of the bun, if one extrapolates his imagination far enough, does bear a certain remote resemblance to the web-like motifs on the highly priced Japanese cultivated musk melons. Well, no offense but I think the Hongkongers fare better in naming a similarly crafted bread as “polo bun” 菠萝包, after the pineapple. Resembling melons or not, the aroma of freshly baked melonpans is certainly one of my most vivid memories of our trip to Tokyo 2 years back.

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