Monday, July 28, 2014

Sesame Kaya Buns 芝麻咖椰面包

To my Muslim readers and friends, I would like to wish you

Selamat Hari Raya Aidilfitri !

During this Raya ( Muslim new year, Eid al-Fitr (Aidilfitri) ) break, my dad and brother's family came from Penang to KL for a short visit. To welcome them, I made these Kaya buns for their breakfast .Smile 

I have introduced these buns before in my old posts but with butter crumb topping and now I gave it a new twist, by sprinkling some sesame seeds on top to make into Sesame Kaya buns.
I made some kaya ( egg coconut jam) a few days ago, now it was just the right fillings for these buns. To learn how to make homemade Kaya, just click the link to my old posts.

So glad to see the buns came out so feathery fluffy and soft !
Hey! Where is the missing bun?                                      Here you are!
A – Sweet Bun dough
600g bread flour or high protein flour
2 tsp. instant yeast
100g castor sugar
1 tsp. salt
3 tbsp. milk powder
1 small egg
325ml milk /water
50g soften butter
Some white sesame seeds
Melted butter for glazing
Kaya ( Coconut Egg )jam
  1. Mix all ingredients (A) knead till it can be stretched into thin sheet.
  2. Add in the butter and knead until the butter combines with the dough and continue until it becomes smooth.
  3. Place the dough into a lightly greased bowl and cover with greased cling wrap to prove till double in bulk.
  4. kayabunsrise_collage
  5. When dough double in size, to test the readiness of the dough - press dough with finger, if the impression stays and the dough does not spring back it is ready.
  6. Punch down and knead again till smooth. Rest for 15 minutes.
  7. Divide the dough into 60g each portion, flatten the dough and wrap up 1 tbsp. kaya filling and make into the form of balls.
  8. kayabunskaya_collage
  9. Arrange in a greased square/round baking tray covered with greased cling wrap and let it double in bulk for the second time.
  10. When the dough rises the second time, spray a little water and sprinkle some sesame seeds on top.
  11. kayabunsesami_collage
  12. Bake at 200 degree Celsius for 15-20 minutes or till golden brown.
  13. Remove and take out from the baking tray.
  14. Brush melted butter on baked buns.
300ml 奶/水
软化牛油, 上光
将所有材料面粉,酵母,糖和盐放入碗中搅拌均匀, 慢慢地倒入水。使用慢速度,拌打面团,直到面团形成可以拉得很薄又不会裂与有弹性, 直到面团光滑, 加入牛油揉至均匀。
把面团分成60克份,包入咖椰酱馅料后做成小圆球排放在抹油过的圆/四方烤盘用抹油过的保鲜膜覆盖让它再发第二次面至双倍大。当面团发好, 用少量的水喷在发好的面团,撒上酥白芝麻.使用200摄氏烘约15-20分钟至金黄色后取出脱模后用少许软化牛油上光。

Thursday, July 24, 2014

Kimchi Yaki Udon 韩国泡菜炒乌冬面


Another 10 minutes Korean  lunch meal



This is another easy and quick meal that I used to rush back from office during lunch time to prepare for myself. Trust me, within 10 minutes, you’ll get to enjoy this delicious fusion of Korean & Japanese Kimchi Yaki Udon a.k.a Kimchi fried Udon noodles.


This recipe uses similar ingredients to the previous Kimchi Noodle soup.  However the ingredients are not cooked in soup base but instead stir-fried. You can use other types of noodles as you like such as egg noodles.

Again you can add a variety of flavor to it by adding slices of meat such as pork, chicken or turn it into seafood flavor by adding prawns and squid or whatever ingredients available from your fridge.

I am very pleased to know that  a few of my FB friends have successfully tried out the simplified Kimchi recipe that I introduced. In fact, they localize the recipe by using chili paste made from local dried chili instead of the Korean Chili powder.  I am glad to learnt that their version of Kimchi is not only hot in taste but also hot in demand! Smile


Kimchi Fried Udon







1 pack of udon ( you can opt for other noodles)

3-4 pcs of fish balls/meat balls/fish cake

1 egg

3 to 4 tablespoon of well-fermented Kimchi with Kimchi brine



1 tablespoon oyster soy sauce (to your taste)
1 tsp. soy sauce (to your taste)

1/2 teaspoon sugar (to your taste to reduce Kimchi sourness)

1 tsp.of Korean chili paste ( for those who like extra heat)


For garnishing:
1 tablespoon of Gim ( Korean seasoned roasted dried seaweeds)


1 tablespoon of spring onions


1. In a small pot bring a pot of water to boil and add in Udon and add in side ingredients cook for 2 minutes, drained and set aside.

2. Heat up a pan with 2 tbsp. of oil.

3. Add in Kimchi. cooked Udon and fish balls stir fry a while before adding an egg and seasoning and continue to stir fry for 2-3 minutes until well mixed.

4. Dish up and garnish with spring onions/dried seaweeds before serve.








1汤匙蚝油, 你的口味






Sunday, July 20, 2014

Egg and Cheese Breakfast Wrap 鸡蛋奶酪玉米饼


Let’s wrap to start a day!


Those days, I started running with the intention to lose weight and keep fit. I began running and panting heavily from a short few km fun run to longer and longer run gradually. Now, after a decade of practice, I am now challenging myself with full marathon running distance.

Previously, when I ran with the weight loss objective, I was on low carb diet (by cutting down rice intake). Last year, when I underwent my first marathon training regime, I kept the low carb diet and didn’t really pay much attention to nutrition/diet plan before or after every long run training/race.

However, I did follow the common “carbo loading” rule to load up food with high carbohydrates such as pasta and rice a few days before each long distance race. But I wasn’t aware of the importance of topping up protein after each race!

My wrong perception of protein = fat misled me to not eat too much after a run. Little did I know the power of protein in helping to rebuild muscles, repair damaged tissue and stimulate the development of new tissues.

During my last marathon, I experienced tendon pull at the very last 6km distance from finishing line. Due to my ignorance, I did not bother to reload the right nutritious diet to replenish the required protein element post race. I ended up having a very slow recovery from my maiden marathon race.

Running gets you in good shape, but what you do before and after you run enables you to keep running- Jason Fitzgerald

Learning it the hard way, I am now more aware of the importance of consuming the right diet to recharge our body after an endurance sport. Other than carbs, it is very crucial to also consume the right amount of protein rich foods such as milk, cheese, yoghurt, white meats and eggs. It is advisable to fuel up within the first 30 minutes to 2 hours after any endurance activity, especially for extended long runs of over one hour, which can make a very big difference to our performance.

I used to run in the morning without breakfast. After gaining the right post workout diet knowledge, what follows is my recent favourite high protein breakfast 

Egg and Cheddar Cheese Tortilla Wrap  Smile 


Tortilla Wraps, also regarded as Mexican flat breads are extremely easy, fast to fix, delicious and versatile. It can be served hot or cold. I prefer to pan toast the tortilla to brown it 1-2 minutes to get the crispy effect.

With simply a few minutes over stove top and by adding an egg and cheese, a flat plain bread is transformed into delicious protein rich breakfast! The cheddar cheese helps to hold the scramble eggs together.

Recently, this simple protein rich breakfast has become my regular Sunday morning breakfast after my routine LSD (long slow distance) training. I am glad to see my 2 guys like this breakfast,  adding to the variety of their main breakfast menu of oatmeal. My boy Ray likes this wrap as it’s similar to one of his favorite local Indian bread “Roti Canai”  Smile

Of course, there is no limit to the variations. You can modify it by adding any ingredients such as extra chopped herbs or fruit to your liking to this basic recipe. One of the ideal fruits to match to this recipe is chopped cherry tomatoes and bananas. If you prefer a heavier portion, top it with bacon slices or chopped ham of your choice.

Added slices of banana for extra carbo Smile


Time to take a bite!


My reward after a long run this morning! Yum!

Egg and Cheese Breakfast Wrap




1 pcs Tortilla wraps ( any flavor)

1 pc of cheddar cheese – tear into strips

Optional : Chopped cherry tomatoes, banana ( slices) , chopped herbs to your liking


Scrambled egg

1 egg

1-2 tbsp. milk

Pinch of salt

1 tbsp. Olive oil





1.    Beat the egg in a small bowl, add in 1-2 tbsp. of milk to have soft curbs scramble egg texture.

2.    Heat up a pan with 1 tbsp. of Olive oil, pour in egg mixture reduce heat add in pinch of salt and when the egg start to set use a spatula gently stir and turn the egg until form a slight firm curbs dish out and set aside. Don’t stir fry too long else the egg might be too dry.

3.    Place a piece of tortilla on the pan to brown, place the shredded cheese on top and add in the scramble egg and optional chopped fruit or herbs to garnish

4.    Fold into half and dish up to serve.







3. 成份:

4.  1个玉米饼包裹(任何口味)

5.  1奶酪 - 撕成条状

6.  可选:切碎的西红柿,切片香蕉,切碎的蔬菜(根据自己的喜好)


8. 炒鸡蛋

9.  鸡蛋1





1.  在一个小碗里打入1粒鸡蛋,加入1-2汤匙牛奶炒鸡蛋有松软的质感

2.      烧热平底锅用1汤匙橄榄油,油热倒入蛋液,盐少许,先不要炒动鸡蛋。要待蛋液靠锅底处开始变固态,才可开始搅动。轻轻搅拌,然后时间不要太长,炒的太老没有松软的质感盛起待用

3.  在平底锅放一块玉米饼烤热并加乳酪丝于上面,加入了炒鸡蛋和可选切碎的水果或配菜。

4.    折一半,盛起食用。



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