星洲炒米 (for 4 serves)

ingredients:

- 4 X pieces of Chinese rice noodle (超力米粉)

- 1 can of ham

- around 150 g mince pork, marinade with soy sauce

- 2 X bell peppers

- 2 X onions

- 4 eggs

- 4 tsp Japanese curry powder

- 1 tsp Malaysia curry powder, (optional)

- 2 tsp turmeric powder

- 1 tsp ketchup

- 1/4 - 1/2 cup chicken broth

1. Soak rice noodle in warm water for 2 minutes, then remove the water. Or follow the instruction which write in the rice noodle pack. Set aside.

2. Beat the eggs and cook it as flat pancake.

3. Slice the ham, bell peppers, onion and eggs.

4. Cook the meat in Dutch iron bowl, then cook ham, onion and bell pepper.

5. Add curry powder, turmeric powder and ketchup, stir fry a few sec. 

6. Add rice noodle in and add chicken broth if need. Stir it until all mix.

7. Add salt and pepper to taste.

  

fry sourdough bread

ingredients:

- 1/2 cup sourdough

- 1/4 cup all-purpose flour

- 1 egg

- Italian herbs, salt and pepper, soy sauce, sugar to season

- meat (ham, bacon, beef, salmon etc.)

- sliced vegetables (kimchi, onion, green onion, corns, bell peppers, zucchini, mushrooms, etc.)

- pizza sauce (optional)

- shredder cheese (optional)

1. Mix well sourdough, flour, egg and seasoning.

2. Stir fry meat and vegetables until light brown.

3. Reduce to low heat, add sourdough mix. 

4. Cover the lid and keep cooking for few minutes or until the colour of the edge of sourdough is changed.

5. Flip over and keep cooking.

6. Season the sourdough bread and add pizza sauce and cheese. 

7. Cover the lid and keep cooking for a few mins on the second side or until the sourdough light brown.

8. Ready to eat.

Kimchi salmon fry sourdough bread

Kimchi salmon fry sourdough bread:

ingredients:

- 1/2 cup sourdough

- 1/4 cup all-purpose flour

- 1 egg

- salt and pepper, soy sauce, sugar to season

- 1/2 can of salmon

- diced vegetables (kimchi, onion, green onion, garlic)

1. Mix sourdough, flour, egg and seasoning.

2. Add salmon and diced vegetables, mix well.

3. Pan fry the batter until golden brown, ready to eat.

sourdough starter

material:

- glass or plastic container, which can store 3 cups or more volume

- coffee filter

- rubber band

1. Sterilized the container, store the starter in the container with coffee filter cover it and secure it with rubber band.

Day 1:
- 2 tbsp all-purpose flour

- 2 tbsp lukewarm water

- 1 tsp honey (optional)

1. Mix well and store in the room temperature without direct light for 24 hrs.

Day 2:

- 2 tbsp all-purpose flour

- 2 tbsp lukewarm water

2. Feeding it with adding flour and water to the starter and mix well and store in the room temperature without direct light for 24 hrs.

Day 3:

- 4 tbsp all-purpose flour

- 4 tbsp lukewarm water

3. The starter will start to active, will see some bubbles in it.

4. Feeding the starter with adding flour and water and mix well and store in the room temperature without direct light for 24 hrs.

Day 4:

- 8 tbsp all-purpose flour

- 8 tbsp lukewarm water

5. Keep feeding the starter with adding flour and water and mix well and store in the room temperature without direct light for 24 hrs.

Day 5:

- 2/3 cup all-purpose flour

- 2/3 cup lukewarm water

6. The starter should have more than 1 cup.  Keep 1 cup starter, discard the rest of the starter**.

7. Feeding 1 cup starter with flour and water and mix well and store in the room temperature without direct light for 24 hrs.

Day 6:

8. The starter is ready to use. Keep 1 cup of sourdough starter. Discard the rest of the starter**. The starter can store in refrigerator until next time use it.

Maintain:

9. Keep it in refrigerator if not use it all the time.  Feed it weekly if you can to maintain its healthy and active.  But it's ok to keep it in refrigerator up to a month without feeding too.

Before using:

For 1 cup sourdough starter:

- 1 cup sourdough starter

- 2/3 cup all-purpose flour, bread flour, wheat flour or rye flour

- 2/3 cup lukewarm water

1. Combine the flour and water with the sourdough starter.  Should come to 2 cups together.  Store @ room temperaturewithout direct light .

2. Wait for about 1 hour.

3. Use 1 cup of sourdough starter to the recipe and save 1 cup in the refrigerator.

For 1/2 cup sourdough starter:

- 1 cup sourdough starter

- 1/3 cup all-purpose flour, bread flour, wheat flour or rye flour

- 1/3 cup lukewarm water

1. Combine the flour and water with the sourdough starter.  Should come to 1 1/2 cups together.  Store @ room temperature.

2. Wait for about 1 hour.

3. Use 1/2 cup of sourdough starter to the recipe and save 1 cup in the refrigerator.

For sourdough bread:

- the weight amount of the recipe request of sourdough

- 1/2 weight amount of all-purpose flour, bread flour, wheat flour or rye flour

- 1/2 weight amount of lukewarm water

1. Combine the flour and water with the sourdough starter. Store @ room temperature for overnight.

2. Weight the same amount it need from the recipe, put the rest back to the sourdough starter in the refrigerator.

sourdough bread

ingredients:
- 60g sourdough starter

- 30g bread flour

- 30g water

- 300g water @ room temp

- 310 g bread flour

- 80 g whole wheat flour

- 8 g salt

- a little water

**** The ingredients will be listed again @ below ****

-------------------------------------------------------------

- 60g sourdough starter

- 30g bread flour

- 30g water

1. Mix everything together and start at room temperate for overnight.

2. Discharge 60g of sourdough starter back to sourdough on the next day morning.

- 300g water @ room temp

3. Mix the sourdough into the water.

- 310 g bread flour

- 80 g whole wheat flour

4. Mix all the flour with the sourdough water until no dry flour.

5. Rest for 20 mins.

- 8 g salt

- a little water

6. Combine the salt with little water to the dough until it all mix.

7. 1st Proof: Sketch and fold the every 30 - 45 mins.  Once the dough can hold a poke, it's ready.  About 3 - 4 hrs.

8. 1st Shape: Flour on the table, fold 4 sides and corner to the middle. Flip it over and cover. Rest for 10 - 30 mins.

9. Final Shape: Flour on the table, use the bench scraper to flip the dough over, seam side up. Starting from the top, tuck the right side to the centre, holding it in place while you bring the left side to the centre overlapping with the first.  Repeat this side to side stitching until reach the bottom of the dough.  Roll the bottom toward the centre, repeating as necessary until the seam is facing down, tucking to create tension. Flour the top of the loaf.

10. Coating inside of the proofing basket with flour. Use bench scraper to pick up the dough and flip it over, sam side up.

11. Final Proof: Cover the basket with cloth for 3 - 4 hrs at room temperature. It should like a water ballon. Or put in a plastic bag and place in the refrigerator for 8 - 24 hrs.

12. Remove the loaf from refrigerator about 1 hour before to bake.

13. Preheat a Dutch oven to 480F on the middle rack for 20 mins.

14. Carefully flip the loaf onto a parchment paper with seam side down.

15. Sprinkle a little flour onto the surface.

16. Score the top of the loaf with a razor blade about 1/4" deep to allow the loaf to fully expand.

17. Bake with the lid on for 20 mins.

18. Change the oven to 470F.  Add a baking pan under the Dutch oven. Remove the lid, bake for another 15 - 20 mins.  Spray water during baking.

19. Cool completely on the a wire rack before slicing.

Notes 1:

If using Lekue silicon bread maker mold (can't bake higher than 428F)  to bake:

13. Preheat oven to 425F.

14. Bake the dough in the mold with bread maker mold closed for 20 minutes.

15. Open the bread maker mold and continue bake for 30 minutes.

16. Remove the bread from bread maker mold and bake for 10 minutes.

17. Cool completely on the wire rack before slicing.

Notes 2:

Wash the top before bake:

with water - will have crusty top

with egg white - will have soft and shinny top

with butter - soft and butter smell

nothing on top - dry and doubt colour

Understand sourdough more:

- Sourdough can be not sour. If the sourdough starter is feeding frequency, it will reduce the sour taste. And salt can help to reduce the sour taste, too.  So the salt is used more than the other bread recipe.

- If want to have sour taste, let the sourdough starter ferments longer before use it.

- For my experience, I keep the sourdough starter in the refrigerator but I will use it every week for my hokkaido milk bread, hong kong style egg waffle, Belgian waffles, BBQ flavour waffles, soufflé's pancake, fluffy pancake, banana bread, etc.  I will put it @ room temperature and feed it about an hour before I use it. That keep my sourdough starter baking don't have sour taste.

note: delicious lunch with egg salad sandwich or tuna salad sandwich. And perfect snack with garlic butter toast!

Ref: https://food52.com/recipes/80565-table-loaf; https://www.sourdoughu.com/sourdough-university