Scones 101

I've always loved scones, and this is one of those challenges I leave for a lazy quiet day. It's not that scones are hard to make, it's just that in my mind, baking scones signify a better baker than what I am.

So today is the day.

According to all the literature I read on the Internet and in various baking guides, scones are best made with your bare hands.

So this is what I did:

Modified from http://www.bestrecipes.com.au/recipe/melt-in-your-mouth-scones-L2237.html

Ingredients

2 cup self raising flour

Pinch of salt

60g chilled butter

1/4 cup brown caster sugar

3/4 cup milk(half buttermilk)

Milk to glaze

Of course I made a few mistakes here, such as using cake flour rather than self raising flour. So I fixed that with a tsp baking powder. Seemed to turn out ok since this recipe doesn't really rise according to the website

After this experiment, I'm trying red bean scones, I'm sure that's gonna be delicious!

Steps:

Set oven to 180 degree celsius, lightly dust the baking try with flour.

1. Sieve flour and salt 

2. Cut cold butter into small pieces and mix into flour. (This is a interesting experience, read the para below)

3. Cut butter into flour and mix well until it resembles loose breadcrumbs 

4. Add sugar 

5. Add mixture of buttermilk/milk

6. Combine until a dough forms

7. Roll it out onto a floured surface and cut into shapes.

Bake for 10-12 mins or until lightly browned.

That's all, doesn't it sound easy?

Now the process of cutting butter through flour was really fun, the butter remained cold, and as you mix with your bare fingers, the crumb starts to form, this light golden yellow flour that really looks like crumbs. It was a warm day when I did this, and still it turned out well.  

I believe that it's important to work rather quickly and once the flour is done, to proceed with the milk and rolling out the dough. Half milk, half buttermilk turned out well, I like the light taste.

The original recipe stated 250 degree for 15 mins but watching the scones bake, it was obvious the oven was too hot, so with adjustments, it worked better.

Fuss free avocado salad

Avocado is not something I eat all that often, yet this nutritious, high fibre, high vitamin food, rich in omega 3 fatty acids and potassium is an ingredient I love using in salads. 

Nothing is easier, cut mid way down a ripe dark brown fruit, twist each side 90degrees, scoop out the flesh and you have instant avocado flesh ready for the salad. My fav way to eat avocado is to smash it up with garlic, lemon and olive oil. My recipe is below. 

Don't stick to just one way, it's amazing how different spices and chillis really jazz this up!

Ingredients

1 large ripe avocado

2 cloves of garlic

1 tsp olive oil

1 tsp sesame oil

A squeeze of lemon(2 tsp)

Finely diced chilli ( optional)

Add to this simple sauce, tomatoes, cucumber, lettuce or any of your fav seasonal greens, and you have a beautiful yummy salad for the family. 

It's really easy to eat well, when u throw in just a little imagination!

My family's traditional Sea Cucumber dish

This dish is a must cook at festive occasions especially when the elders of the family are in attendance, sea cucumber (hai shen) phonetically sounds like hoi sum in Cantonese which means happy.

The hardest part of cooking this, truly, is in the preparation and cleaning work required for the sea cucumber. Cooking it, however, is much easier.

Every Hokkien family has their own version of this, but I for one love the slight fragrance the star anise brings to this version. If you like spices, try adding half a cinnamon stick to the cooking, it does lend a different complexity. (caution: less is more, adding to much spice may change the balance of the dish)

Ingredients
Sea cucumber (2 soaked and cleaned pieces)
400 grams pork (I prefer to use twee bak, which is the leg portion)
Dried mushroom (7-8 pieces, cleaned and rehydrated)

For searing the pork
Ginger (4 large slices)
Spring Onion (large sections)
Cooking oil (2 tbsp)

Seasoning
Salt and pepper (pinch)
Dark Soya sauce (1 table spoon)
Light soya sauce (3 table spoons)
Star anise (2 pcs)
Ginger (2 large slices)
Chicken stock (200 mls)
Water (200 mls)

Note: these are approximation as I like lots of sauce in the pot.

Cooking

1. Heat oil and pan fry spring onion pieces and ginger until fragrant. Sear meat on all sides on high heat briefly.
2. Remove meat and place into a deep pot for braising.
3. Add mushrooms and sea cucumber into the pot. Add all seasoning and bring to the boil.
4. Once boiling, turn down to low heat and cook for 45 mins.
5. Check for tenderness of meat, and other ingredients, and add 20-30mins to the cooking time if preferred.

As you can see, this looks really easy.

Some tips I discovered on the way:

1. Choose mushrooms that are not too large as they may not cook as quickly as the rest of the ingredients. if that happens, braise them separately for a longer period and return to the pot afterwards.

2. I prefer to cook the meat in a whole piece and slice them only after the cooking is done. It really makes little difference to slice before cooking or after, but for meat with less fats in them, it's better to slice after cooking to retain as much juice and tenderness in the meat.

3. This is a dish that can be prepared a day in advance, and actually taste even better the next day!

Try this out, and you'll soon be wowing your family with this popular delicacy.

Thunderstorm Soup

This is a comfort soup that I love making when the weather turns cold. I usually use russet potatoes because they disintegrate into the soup, any type is fine. If a loved one feels cold or slightly unwell, add additional ginger as it will quickly warm those cold bones up.

In this receipe, you do not need to add any salt or other condiments as well. You'll be amazed how naturally sweet and tasty this soup already is.

Preparation time: 5 mins

Cooking Time: 40 mins (minimum fuss, just boil on low heat)

Ingredients: (all quantities are 1 person portion)
Chicken parts (2pcs)
Potato (1pc, chopped)
Large Red Date (1pc, smashed at the end of cooking)
Angelica Root (2-3pcs)
Young Ginger (3cm pc, peeled)

Greens (6 pcs, sliced - I used Romaine lettuce, but any type is as good)
Garnish (depends on preference)

Start cooking!:
1. Bring 3 mugs of water to the boil in a pot.
2. Place everything into the pot with the exception of the greens and garnish.
3. Cook on med-low heat for 30 mins.(You can cook for another 10-20 mins more if you prefer a stronger medicinal taste)
4. Before serving, add greens and cover for a couple of minutes.
5. Ready to serve!

Variations:
Carrots or other roots vegetables can be added to this soup

Vegetarians only need to remove the chicken. Adding pumpkin is a good alternative.