Dinner Milk Rolls

Wow... I'm on a roll here aren't I? 2 recipes in a row! I got this dinner rolls recipes from this bread book I bought a long time ago. I think I bought it when mph had a sale or something. Anyway I tried it and it's yummy! Real easy to make. I think the most excruciating part of making the bread is the waiting time. You have to wait a bit more than an hour for the rolls to really double their sizes. I didn't use the bread machine. I did it all by hand. Really.. it's darn easy.

I changed the recipe a bit. The original recipe should make 12 rolls. I halved the recipe and added a bit of butter and milk. So this recipe I'm giving is the one that I used to make 6 gigantic rolls. lol!

Ingredients:

3 cups flour
1 tsp salt
2 tbsp butter
1 tsp dried yeast
1 cup hand-hot milk
cold milk, for glazing

topping: up to you!

Method:

1) Sift the flour and salt into a large bowl. Rub in the butter, and add in the yeast. Make a well in the center. Add enough of the hand-hot milk to make a soft dough.
2) Knead the dough on lightly floured surface for 10 minutes, or until smooth and elastic. Shape into 6-8 rounds or fun-shapes such as knots, or mini cottage loafs.
3) Lightly grease the baking sheet
4) Place the shaped dough on the baking sheet, cover with plastic and leave in a warm place for about 1 hour or until they have doubled in size. Don't put them in the fridge. It'll take ages!
5) Preheat the oven to 230deg C / 450 F.
6) Glaze the rolls with milk and sprinkle over your chosen topping. Bake for 12 minutes, until the rolls are golden brown and cooked.
7) Cool on a wire rack.

Best eaten on the day they are made. Serve them warm.

Different topping you could try..

Knot shaped roll. Topped with brown sugar, sultanas and rolled oats

This one was topped with oregano and salt. ermm.. I shouldn't have added the salt. LOL

Soft texture. Nice!

These are plain - no topping - dinner rolls.. :) 

Chicken Rendang a la Marina

Hello... It's been a while. I haven't been cooking lately. I took up a job.. and it's taking too much of my time. huhu..

Anyway, someone actually requested that I post a youtube video on how to make simple rendang. The easiest rendang I could think of is Rendang Pedas Ayam. It doesn't require kerisik (grated coconut that is fried until it's brown and oily), and it's really easy. Blend all the ingredients and cook. Simple. I used to make it when I was a student. During Hari Raya time.. before Raya of course, we'd go to Chinatown and get the ingredients. That was back in.. the late 90s. Darn.. now everyone knows my age. LOL! The ingredients are really easy to get back then, I am sure it's even easier to get now.

Hope you'll enjoy the recipe. The youtube video is here... http://youtu.be/KUwGlC8SlBg

Chicken Rendang a la Marina

Ingredients:

Chicken ( I used about 1 kg chicken cut into small pieces)
shallots (I used about 15 - 20. More is good :D )
garlic (1 clove is enough)
ginger (1 cm)
Galangal (1 cm)
2 lemongrass
chili boh (dried chili - soak in hot water, tossed and blended - I used 1/2 cup)
milk from 1 coconut (about 1 cup)
1 turmeric leaf sliced thinly.. or you could just mince it (this one is hard to find but no worries, you may replace it with screwpine leaf (Pandan). If you're using pandan leaf, simply wash it thoroughly and make a knot with the leaf and throw it in about the same time i put in the turmeric leaf)
sugar & salt to taste
vegetable oil for cooking.

Method:

1. Blend the shallots, garlic, ginger, galangal, lemongrass till fine.
2. Heat vegetable oil in wok. Once hot, add the blended ingredients. Stir frequently until browned. Make sure they don't burn.
3. Add in the chili boh. Let the chili cooked. Stir in low heat.
4. Once chili is fully cooked, add the coconut milk. Stir.
5. When it looks red and reduced, add the chicken. Fold carefully so not to break the chicken to pieces.
6. When chicken is cooked add the sliced turmeric leaf. Stir and add sugar and salt to taste.
7. Chicken rendang is ready to be eaten when they turn slightly browned and the gravy is reduced to paste.


Serve hot with rice.

Yummy! Chicken Rendang a la Marina