Although I don't usually like baguettes, they were requested for a potluck to accompany chicken curry. I never back down from a challenge and was quite impressed by a new baking technique. This experience made me appreciate baguettes afterward. Ingredients 500 g all purpose flour King Arthur brand is recommended about 3 1/2 cups, using 'scoop and swipe' method 360 g water about 1 1/2 cups + 1 Tbsp 10 g salt about 2 tsp 3 g instant yeast about 1 tsp; also known as Quick Rise o

It began with the Tang Zhong milk bread recipe that I experimented with during the Covid lockdown. This creation emerged after I became quite skilled at bread making. Ingredients Dough 75 g mash purple potato (3 and toasted) 600 g bread flour (3+3/4 cup) 3 tbs milk powder 60 g sugar (4 3/4 tbs) 2 tsp yeast 2 egg 70 g water (250ml) 20 g butter (2 tbs) Filling: See Eurasian potato salad recipe Instructions Prep Chop: spring onion (Set aside some for garnish) Boil: Potato, and p

Inspired by my daughter's love for cooked mushrooms and the mint I was growing outside, this ranges from Spiced Dark Cherry Bread to Homemade Baguette. You can make it crispy or softer, depending on your preference. Yield: 3 loaves Total Cooking Time: 55mins Ingredients 2 tablespoons (or 2 1/4-ounce packages) active dry yeast 1 cups warm water about 110 degrees 1/4 cup brown sugar 1/2 cup Greek yogurt 2 tablespoons lemon infused olive oil 2 teaspoons salt 1 cup fresh mint cut

Inspiration: The thyme I was growing in my garden and my passion for cakes This can also be make into normal cake size. Yield: 2 cakes / 15 pieces Financiers Total Cooking Time: 55mins Ingredients 1/2 block unsalted butter 2/3 cup brown sugar (150g) 3 eggs 250 g ricotta 3/4 cup fine polenta (110g) (dont Presoak) 1 tbs runny honey, warmed, plus extra to serve Finely grated zest of 1 lemon Juice of 2 lemons 2 tsp baking powder 1 spring thyme, broken into pieces Instructions Pre

Given the positive reception of the Eurasian Potato Salad, why not combine soft bread with potato salad? Ingredients Dough 75 g mash purple potato (3 and toasted) 600 g bread flour (3+3/4 cup) 3 tbs milk powder 60 g sugar (4 3/4 tbs) 2 tsp yeast 2 egg 70 g water (250ml) 20 g butter (2 tbs) Filling: See Eurasian potato salad recipe Instructions Prep Chop: spring onion (Set aside some for garnish) Boil: Potato, and peel, cube Mix Sour cream + mayo all other ingredients Cook Sau

Fascinated by the art of crafting sourdough bread and the cost of buying sourdough starters, Mama Bear chose to try making her own starter, incorporating it into a variety of tasty bread recipes. She was already knowledgeable about making Naan. This is a fusion of Naan techniques and sourdough starter. Yield: Make 16 Breads Total Cook Time: 50 mins Ingredients 350 g bread / all purpose flour (2+3/4 cup) 180 g milk / water 150 g sourdough discard (1/2 cup) 100 g yoghurt 20 g o

Intrigued by the art of creating sourdough bread and the expense of purchasing sourdough starters, Mama Bear decided to experiment with making her own starter and used it in various delicious bread recipes. Yield: Make 2 Bread Total Cook Time: 50 mins Ingredients Dough 1/2 cup (113g) sourdough starter, ripe (fed) or discard 3 cups (360g) All-Purpose Flour 2 1/2 teaspoons instant yeast 1 tablespoon brown sugar 1 1/4 teaspoons (8g) salt 2 small egg 5 tablespoons (71g) butter, s

Originally inspired by a classic prune cake recipe, Mama Bear has added her own signature twist with cream cheese, sour cream, and parmesan. The result is a soft, rich, and comforting cake that has become one of our most popular creations. Yield: 16 Mini cakes (2 scoops each) Total Cook Time: 50 mins Ingredients 3 tablespoons butter, softened 1 cup brown sugar 1 large egg, room temperature 2 cups wheat flour 2 teaspoons baking powder Dash salt 1 cup milk 1 container prunes 1

This is another popular recipe, improved with a hint of Mama Bear's touch, often requested by customers. Yield: Makes 4 Cakes Total Cook Time: 1hr 45 mins Ingredients Brown Sugar Mix: 1/4 cup brown sugar + 1 tsp cinnamon Cake mix: 1/2 slab butter (185g) 3/4 cups brown sugar 3 eggs 7 very ripe bananas, mashed 1 container sour cream 2 teaspoons vanilla extract 2 teaspoons ground cinnamon A dash of 5 spice 1/2 teaspoon salt 3 teaspoons baking soda 4 cups + 4 tbs all-purpose flou

Those were the days when I began my experimental journey with food. I created my first dish using rum, which was rum raisin cookies. That was when I learned to infuse raisins with rum. So, why not apply the same technique and turn it into a cake? Yield: Makes 2 cakes Total Cook Time: 1hr 15 mins Ingredients 250 g raisins ( 1 1/2 cups) 1/2 cup protein flour to remaining raisins 250 g butter or 1 block 2/3 cup sugar 4 large eggs 1 tbs golden syrup 1 2/3 plain flour 1 tbs milk p

This recipe is certainly not for those who are upset by Mama Bear's tendency to play around with traditional recipes. My friends and two customers greatly appreciate this dish. When I served it at a family gathering that cherished their traditional abacus seeds, I was reprimanded for altering the original. This is for those who enjoy reinventing dishes. It is a good dish to involve the kids. Get them to help with rolling the abacus seeds. Yield: Party size that caters to 10 p

I used to work close to Lucky Plaza, where there was a Filipino food court offering a dish similar in taste to the local Bobo Cha Cha. However, this version included banana and lychee. Mama Bear combined the 2 dishes with her own favourite toppings. Yield: Party size that caters to 10 pax Total Cook Time: 1hr mins Ingredients Coconut milk 200ml x 2 coconut cream 200ml x 2 Evaporated milk 390ml x 2 Jackfruit 1 pkt Papaya (Optional) Bur bur jelly 1 pkt Glutinous rice balls x 1

During my childhood, my family frequently went to Church Camp. One of the places we stayed was the Equatorial Hotel in Malacca, where I first experienced Bread Pudding. As she often does, Mama Bear attempted to recreate dishes she enjoys, infusing them with her special touch. Yield: Serves 12 Total Cook Time: 1hr 45 mins Ingredients 6 slices day-old bread 2 tablespoons butter, melted 1/2 cup raisins 4 eggs, beaten 2 cups milk 3/4 cup brown sugar 1 teaspoon ground cinnamon 1 t

I personally favor clams over mussels. When I began exploring culinary techniques and experimenting with spices, I was particularly enthusiastic about using paprika, parsley, and cooking wine. I attempted to enhance the flavor of mussels with these ingredients. This dish has become a staple at various celebrations and family gatherings. As for Naan, I discovered it during the Covid lockdown. This recipe has been shared multiple times at work potlucks and was sold twice during

Eurasian cuisine is a delightful blend of flavors, techniques, and traditions from both Europe and Asia. This culinary fusion not only tantalizes the taste buds but also tells a story of cultural exchange and innovation. In this blog post, we will explore a variety of Eurasian fusion recipes that you can easily recreate at home. Whether you are a seasoned chef or a novice in the kitchen, these recipes will inspire you to embark on a culinary adventure. Close-up view of a beau

This recipe was create after recovering from AML. I was at home using up my 6 months critical illness leave. The church that i was attending at that time, wanted to raise funds for a church building. They asked for members to contribute unique recipes in a cookbook, this cookbook will be sold to help contribute to the building fund. This recipe was selected among many entries. Pictures were taken by the church cookbook committee. Ingredients 2 portions 2 kg potatoes 1 sausage