Hello my blogger friends, greetings from Hong Kong! For those who have been following my blog, I’ve finally settled down in this city that never sleeps. It’s been more than two months since my last post and I hope you will still get to see this in your reader or email 🙂
I am preparing to start cooking and baking soon but for now, I would love to share with you an amazing trip that I’ve made before my move. For this trip, I get to stay with my relative in Sarawak, East Malaysia who owns a little vegetable garden right in front of the house. Of course, you know my itchy hands wouldn’t leave those gorgeous plants alone. Hee hee!
These are oriental squash which are great for making clear soup with dried scallops and pork short ribs. Boil them together for an hour and all you need is just a little salt to flavor it.
While most squash are long and straight, some just prefers to be different.
I would like to introduce this powerful oven that looks more like an alien in scifi films which can pre-heat to 220C within 10minutes. The only thing to be careful is that the heating element is at the top so attention is needed to avoid the crust of my bread from getting burnt. Yes, I baked bread with it and the result is very satisfying.
I made this foccacia bread with dried Italian herbs using that robot. It was really crispy on the outside and soft on the inside. The bread was very well received and before I knew it, the pan was empty.
12 hour overnight poolish
150g strong flour, 150g warm water, 1/8 teaspoon instant yeast
Mix everything together and let it ferment overnight.
278g strong flour, 150g warm water, 1 & 1/4 teaspoon instant yeast, dried Italian herbs, 1/2 teaspoon fine sea salt, 2 tablespoon olive oil, poolish
Mix everything together and work your dough till it is smooth. Let it rest for 45 mins. Stretch and fold the dough and let it rest for another 45mins. Pre-heat oven to 200C and bake for 20mins. Sprinkle with grated parmigiano if desired.
I just can’t keep my hands off these gorgeous brinjals or long eggplants. I’m so lucky that they are at their best when I was there. Green on the inside with no seeds yet.
With limited ingredients, I turned the brinjals into this pasta dish.
brinjals, cut into circles
red chili, chopped
1 onion, chopped
1 big lime juice
your favorite pasta
Fry brinjals in olive oil till caramelized and set aside for later use. With the same oil, saute onions till caramelized and put in red chili, sea salt and pepper. On another burner, cook pasta to al dente and keep some pasta water. Back to the frying pan, add in lime juice and pasta water follow by a good handful of italian herbs. Put in pasta, brinjal and toss well. Serve with grated parmigiano and perhaps more chili.
It’s been a great trip. I’ll share more recipes in part 2 okay?