Some of my friends are vegan, they can’t take in eggs or any dairy products. I realized such a simple commodity like a basic white bread is hard for them to just buy over the counter in the bread section at the supermarket. So, I challenged myself to recreate it in order to surprise them with some when I meet them. I tried countless different recipes and many didn’t wow me. Finally, I settled on this after many revisions.
Vegan White Bread (Eggless & Dairy-free) recipe
It’s so soft and compact, just like a good enriched white bread you would get from your local bakery store. The key ingredient to make the bread still so soft and fluffy without any milk or butter is water. Don’t bother trying to substitute with almond or soy milk. It would make the bread too dense and heavy. Water makes the dough rise up well, allowing the bread to be springy and soft when it’s baked. Instead, use water and soy milk powder. You get the lovely nutty flavour from the soy milk powder while retaining the properties you would want to get when using water to make your dough.
Vegan White Bread (Eggless & Dairy-free) recipe
The first slice (with the crust) will never taste good. I mean, I know there are some people who like to eat that particular part of bread, but not my family! I usually will throw that away, especially when I wrap it up with a clear plastic bag. This way, the beauty of the inside can be revealed to everyone.
Some may ask me, “Zong Han, why don’t you just bake it in the bread machine?”. Personally, I don’t like the result of my bread when it is being baked in the bread machine. Some of the reasons,
Crust is too thick to my liking
Weird shape, hard to portion, hard to cut
Texture of the bread is too hollow
When we re-shape our dough the 2nd time, it gives the yeast a chance to work on the proofing evenly. This will help the dough to rise well, allowing it to have smaller air bubbles, resulting in finer texture when it is being baked. Moreover, we have greater control over how it can turn out. If you want to make into dinner rolls or buns, feel free to do so. It is a versatile recipe.
Makes 1 (450 grams) loaf Bread Tin: 20.7 x 11.6 x 11 cm Eggless and Dairy-free
Author Zong Han Chua
Ingredients
300gramsof bread flour
1tbspof soy milk powder
4.5grams1 ½ tsp of instant yeast
1 ½tbspof fine sugar
½tspof salt
175mlof water
40mlof vegetable oil
Instructions
Put all of the ingredients into a breadmaker starting from the wet ingredients. You could also use a stand mixer with a dough attachment instead.
Knead the dough using the breadmaker for about 25 minutes. It will take about 15 minutes if you are using a stand mixer.
Let it proof for an hour until it triples in volume.
Then divide the dough into 3 equal portion on a lightly floured surface. Roll each dough into a small disk, then tuck in both sides and roll into a long rectangular shape. Arrange the sides of the dough neatly then roll it up. Make sure to seal the edges and set aside. Repeat this until all 3 portions are done.
Transfer into a greased bread tin and let it proof in a warm environment for about 50 minutes until it reaches 80% of the pan. Cover the lid and let it proof for another 15 minutes while you preheat your oven to 180C. If you like your crust to be darker, you could bake it at 200C.
Bake it in the oven for about 35 minutes or until golden brown.
Once baked, carefully unmould the bread immediately and let it cool over a wire rack with a piece of cloth covering lightly.
Once it is fully cooled, use a bread knife or an electric knife to slice the bread neatly in an orderly manner. Then wrap it up with a plastic wrap to store the bread.
When it comes to parties and gatherings, I love to surprise my friends with my homemade Tiramisu. It’s definitely a crowd-pleaser! However, there are times whereby you just want to make some for yourself so that you could tuck away one corner of your bed to eat while catching up on your Netflix’s series. No more egg beating in a double boiler, neither do you have to make a huge portion anymore. This Express Tiramisu recipe will sure to please you (and probably someone else… if you are kind enough to share) without all the fuss.
Express Tiramisu Recipe
I have made Tiramisu the conventional way before and honestly, I find whisking of egg yolks is just a waste of time and effort. Sure, it did help on the richness of the cream, but this recipe is just as velvety as it ought to be.
Express Tiramisu Recipe
You could omit the gelatine powder if you want, but I highly recommend you to add into the cream as it helps to stabilise it when it set in the fridge overnight. With that, you are able to cut the Tiramisu beautifully into slices. I mean, if you are making it for one (yourself, of course), just straight dig into the container! Why bother cutting it up?
There are times whereby you want a good old-fashion chocolate chip cookies. Yet, you also crave for some rich and fudgy brownie. Why not get both worlds by combining them into one pan? These Chocolate Chip Cookie Brownies will sure to satisfy your little indulgence and wow your family and friends. Some good things don’t have to be complicated in life, just like this brownies.
Chocolate Chip Cookie Brownies
Make a batch, slice it up, put it in the fridge to chill. You could have it cold or simply just warm it up in the microwave, either way, it’s still good.
Chocolate Chip Cookie Brownies
As I always mention, feel free to change it up to your liking. Fancy some white chocolate? Replace the chips with white chocolate chips. Do note that the recipe is already quite sweet. You may want to replace semi-sweet chocolate with dark chocolate for the brownie batter if you are switching it up for some white chocolate chips in the cookie dough.
It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.
Curry Baked Rice with Tefal Ingenio
The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.
Curry Baked Rice with Tefal Ingenio
For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge.
Curry Baked Rice with Tefal Ingenio
Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.
Curry Baked Rice with Tefal Ingenio
I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.
Click here to get your 15% discount on selected Tefal Ingenio products!
In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
Season it with some salt and mushroom powder seasoning.
Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
Sprinkle some chopped curry leaves when you serve.
Seafood Buffet- Spice Brasserie- PARKROYAL on Kitchener Road
I love going to a buffet feast, whether it is with my family or friends. The idea of feasting together while enjoying each others company is heartwarming and memorable.
As a seafood fanatic, a buffet that caters an array selection of seafood has a special place in my heart, it is the only buffet station that I revisit often.
The good news is Spice Brasserie situated in PARKROYAL on Kitchener road offers a wide plethora of food choices, ranging from international to local cuisines. With “oh crab, it’s back” seafood buffet. Be sure to enjoy the freshest catches that include Singapore’s ever-popular flavored crab dishes, scallops, slipper lobsters, seabass, prawns and so much more.
Chilli crab- Spice Brasserie- PARKROYAL on Kitchener Road
The buffet lunch selection caters unlimited servings of restaurant signatures which consist of stir-fried slipper lobsters with black bean sauce and my personal favourite the classic Chilli Crab with Mantou, the plump and soft crab meat coupled with the impeccable fragrant and savory sauce. It is a dish not to be missed.
Salted Egg Crab, Oatmeal Prawns with Curry Leaves- Spice Brasserie- PARKROYAL on Kitchener Road
If the lunch buffet is not sufficient for you. Do check out their expanded dinner selection serving a feast for crab lovers with fiery black pepper crab and the creamiest yet not overpowering salted egg crab. Not to forget the irresistibly tasty Oatmeal Prawns with Curry Leaves. Overall a pleasant dish to pair with other seafood dishes.
“Oh crab, it’s back” seafood buffet is available for lunch on Saturday and Sunday while dinner on Friday to Sundays, from Friday 17 May until Friday, 16 August 2019. At S$48 per adults and S$24 per child for lunch on Saturday and Sunday and S$58 per adult, S$29 per child for dinner on Fridays to Sundays.
Salted Egg CrabDurian Pengat- Spice Brasserie- PARKROYAL on Kitchener Road
Remember to round up your meal with the assortment of desserts such as Durian Pengat with sticky rice, Pulut Hitam and Dark Chocolate Truffle. Be sure to share your dining experience on your social media platforms by tagging @ParkRoyalAtKitchener, #ShareYourMoments and #OhCrabItsBack.
The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created.
When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings. If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.
Blackcurrant Sponge Cake
One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too!
Blackcurrant Sponge Cake
If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!
Terminal M – First halal certified multi-concept gourmet food hall at Changi Airport Terminal 3
Terminal M
Finding a halal certified Korean, Japanese and Chinese cuisine can be challenging. What if I told you it is achievable all under one roof?
Introducing Terminal M, the first halal multi-concept gourmet food hall is situated in Singapore Changi Airport Terminal 3. With prices starting as low as S$3.50 and no service charge included be prepared to feast the best of halal-certified Korean, Japanese and Chinese food brands by Ministry of Food (MOF)
Without further ado, here are my top 3 recommendations from Terminal M.
1. Cafe Papa – Dosirak
Dosirak – CafePapa – Terminal M
Keen to try the mental bento box typically seen on Korean drama? Thanks to Cafe Papa, enjoy the classic Dosirak (S$10.90) which includes a generous portion of well marinated and tender chicken or beef pieces, a beautiful sunny-side-up and crunchy fragrant seaweed laying on a bed of warm rice. The perfect and wholesome meal in a box. Be sure to shake the box before digging into it.
2. Cafe Papa- Korean fried chicken platter
Fried Chicken Platter with Cheese Dip – CafePapa – Terminal M
Coming as a group? A box of Dosirak is not enough? Fret not. Opt for the Korean fried chicken platter (from S$16.90) Perfect for 4. Indulge in the crispy well-seasoned shoes string fries, criss cut fries, chewy fried Korean rice cakes and not forgetting the crispy succulent chicken pieces that are generously slathered in unique in-house Korean sauce. Definitely, a treat not to be missed.
3. Yu Long Quan – 6 in 1 chicken xiaolongbao
6-in-1 Chicken Dumpling – Yu Long Quan – Terminal M
Saving the most unique and quirky dish for the last. The 6 in 1 chicken xiaolongbao (S$13.00) encapsulate the unique and local taste of Singapore, expect to taste 6 various local infused salted egg yolk, chilli crab, black pepper crab, Teochew herb and spices & laksa xiaolongbaos. Each pouch of goodness possesses iconic flavour profile of Singaporeans. A wonderful dish for tourists to explore our local flavour.
Apart from the delicious cuisines, Terminal M offers fast and fuss-free ordering system perfect for working adults who are looking for a quick lunch. Also, the sleek and sophisticated interior and the aviation theme are some of the highlights in the food hall.
Overall an idyllic place to dine premium at an affordable price! Experience it yourself at #B2-32 Changi Airport Terminal 3.
Hurricane Swiss Roll is essentially a swiss roll that swirls layer that looks like a hurricane and hence the name. It is very popular in Indonesia, and when I first heard from my mum about it (who saw many beautiful pictures from her Indonesian relatives), I told myself that I am going to recreate these beautiful swirls. Luckily, it was fairly simple!
Matcha Hurricane Swiss Roll Recipe
For this recipe, I am pairing up the flavour of Matcha and Cream Cheese as it goes so well together. The bitterness of the Matcha powder complements the tanginess of the Cream Cheese, making it light and refreshing.
Matcha Hurricane Swiss Roll Recipe
Feel free to change the flavour profile to your liking. If you like Chocolate flavour, substitute Matcha Powder with Cocoa Powder. You can even add some melted Dark Chocolate to the Cream Cheese if you want it to be extra chocolaty.
Matcha Hurricane Swiss Roll Recipe
The recipe is fairly simple to make as long as you are patient. There are a lot of components and waiting time to this recipe. Make this on a lazy Sunday and share it with your colleagues the following Monday! Do serve it chilled! The cream does not stand up very well our hot and humid weather in Singapore. It would not be a good idea for you to bring this on a picnic. However, if you like to, switch up the cream to something more stable like a fruit jam or buttercream.
60gramsof Full-Fat Cream Cheesesoften at room temperature
30gramsof salted buttersoften at room temperature
85gramsof icing sugar
1teaspooncorn starch
1/2teaspoonof gelatin and 2 tbsp of watermicrowaved for 20 seconds
120mlwhipping cream, chilled
Instructions
To make the egg yolk batter, in a measuring cup, whisk egg yolks, vegetable oil, vanilla extract, and milk till thick and volumized.
Next, fold in plain flour and corn starch. Set aside.
To make the matcha paste, stir in matcha powder and hot water together until smooth.
I like to add some green food coloring to enhance the color but it's optional. Set aside.
To make the merginue, in another clean bowl, whisk egg whites and vinegar on high speed until frothy.
Then gradually add in caster sugar while whisking until stiff peaks.
Once it reaches stiff peaks, whisk in a dollap of merginue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on.
Once it is well combined, transfer to a piping bag and set aside.
At this point of time, preheat your oven to 170C.
Transfer your white batter into a 9.5 inch square pan that has been greased and lined with parchment paper.
Then pipe your matcha batter accordingly.
Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degree and make another set of vertical lines across the batter again.
Bake it in the oven for 14 to 15 minutes.
Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up.
Let it cool completely while you whip your cream cheese frosting.
To make the cream cheese frosting, whip softened cream cheese and butter until combined.
Then stir in icing sugar, and cornstarch.
Once it has been well combined. Drizzle in chilled whipping cream and whip it up till the mixutre is fluffy.
Whisk in the geletin mixture and put it in the fridge to let it set before using it.
Once your cream has been chilled for a few hours, gently unroll your cake and spread across it.
Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight.
Just behind the Longshan Temple (龍山寺), Bopiliao Historical Block (剝皮寮歷史街區) is preserved as a historical and cultural district for tourist to admire old buildings that were once a busy area for coal trade in the late 1800s in Taipei, Taiwan.
#OOTD- Bopiliao Historical Block
It was a really pretty and interesting place with buildings mostly made with cement and brick materials. Feel free to check out any ongoing exhibits when you are there as it is open to the public with free entry.
#OOTD – Bopiliao Historical Block – Sudio Tolv
🎶 The fuss-free travel companion, quote ‘zonghantolv‘ for a 15% discount @ Sudio official website on their earphones. 👜 Free Sudio Tote Bag with every earphones purchase this summer till the end of July.
The highly anticipated Jewel Changi Airport officially opens on 17 April 2019. The beautiful and glittery mall features the HSBC Rain Vortex, Canopy Park, Shiseido Forest Valley and many more and is also home to more than 280 shops and food and beverage (F&B) outlets!
Overwhelming amount of food choices, not sure what to pick? Not to worry, here are the top 10 must-visit restaurants in Jewel Changi Airport.
1. Kam Roast
Kam Roast a Hong Kong’s Michelin-starred restaurant is opening Singapore’s second outlet in Jewel Changi Airport!
Kam’s roast Signature Roast duck the classic favourite amongst the restaurant’s guest is a must try. Roasted Cantonese style, the meat is marinated with Kam’s roast time-honoured secret blend. Exclusive in Jewel Changi, the roast duck is available in a travel gift pack ($60+) an Ideal souvenir gift for family and loved ones! I personally adore the Iberico Char Siu. The Char siew has an enticing ratio of lean meat and fat, well seasoned and I love the delightful crunch from the charred bits.
Tim Ho Wan has marked its presence in Jewel Changi. For the first time, the brand is opening a restaurant in an airport setting. Available exclusively at Jewel Changi, customers will get to enjoy an authentic and heartening bowl of Hong Kong Wonton Mee. The dish features noodles specially flown in from Hong Kong. The Wonton is handmade daily, and the silky exterior houses a generous filling of pork and prawn.
For Indonesian cuisine lovers, Sama Sama by Tok-Tok brings you homely authentic Indonesian comfort food. Anticipate an array of delicious Indonesian cuisines with authenticity rich cultural heritage.
Fun fact: Sama Sama means “you’re welcome” in the Indonesian language which is an expression of appreciation, a customary response of gratitude.
Sama Sama by Tok Tok welcomes all guests to enjoy the best of Indonesia in its modern, cosy yet modern setting. Immerse yourself in a gourmet dining experience. Personally, I prefer the Kakap Merah Bakar Jimbaran ($39++) boasts the freshest catch of a whole red snapper grilled in Jimbaran-Bali style with traditional house-made Balinese Shrimp paste and Javanese sweet soy sauce. Be sure to dip the fish in the various Sambal sauces for that extra spicy kick.
Rejoice Chill Crab lovers! JUMBO seafood will be opening its sixth local outlet in the brand new Jewel Changi Airport. Expect the classic signature dishes such as JUMBO’s Award-winning Chili Crab and Live Prawns Fried with Cereal. If you are someone like me that prefers a fuss-free way of enjoying Chilli Crab, opt for the Chilli crab meat sauce with sliced fried ‘mantou’ ($16.80 per portion) presented in a bite-sized portion. Ideal to satisfy your crab cravings with a fuss-free quick fix.
Tonito brings comfort Latin American favourites from places like Mexico, Peru, Cuba and Argentina for everyone, any time of the week. The menu offers a wide selection of Mexican tacos and quesadillas. The family-friendly haven for quick, hearty meals and laid-back bozzy treats anytime of the week.
Have a sudden Otah craving? Fret not. Lee Wee & Brothers announced the launch of its brand-new concept called O’TAH, situated at Jewel Changi Airport’s food hall. It opens 24/7! Catering to the diverse palates of those who crave something innovative yet steeped in tradition. Expect innovative items such as Pink Salmon Otah ($26.40/box of 12), Scallop Otah ($26.40/box of 12), Cream Cheese & Corn Otah ($26.40/box of 12), and Petai & Anchovy Otah ($20.40/box of 12)
The Ben’s burger ($11.90) is an excellent creation showcasing mackerel fish patty, tomato, purple cabbage, caramelised onion and sunny side up, all sandwiched between fluffy charcoal buns.
YUN NANS (云海肴) is choosing Singapore as the place to open its first store in 10 years.
The flagship outlet will be located in the new Jewel Changi Airport. The restaurant specialises in highland cuisine, there are seven tropical belts in Yunnan. The highest measures 6,000 metres above sea level. Free from pollution, the natural terrain teems with wild porcini, wild black truffle, wheat pumpkin (green pumpkin).
YUN NANS’s signature dish is the Steamed Pot Chicken Soup. The main ingredient consists of a special breed of black feet chickens and is brewed using a unique technique that does not require a single drop of water. Instead, the chicken is pressure-steamed for three hours. The soup is delicate, and robust in flavour. At the new YUN NANS outlet, the Yunnan Rice Noodles in Prawn Broth with Black Truffle is exclusively available in Singapore.
A concept by Singapore-based restaurant chain Paradise Group, Paradise Classic focuses on Nanyang-style cuisines. These dishes have been greatly influenced by the availability of local ingredients and spices.
Signature dishes here include the Crouching Tiger, Hidden Dragon Seafood Broth Seafood Pot (S$69.80). The seafood broth is boiled for more than six hours and filled with treasures of the sea including crabs, prawns and squid. Each mouthful of soup envelopes the palate and refresh the senses. Not to forget, the French Bean with Preserved Turnip and Dried Sakura Ebi ($16.80). A dish with various textures, crisp and crunchy, this is a dish that will please everyone on the table.
Beauty In The Pot is the only hotpot restaurant in Changi Airport. A concept by Singapore based restaurant chain Paradise Group, long queue are a common sight come dinnertime.
Inspired by “JEWEL” and the glamour of air travel. It exhibits art disco style, symbolising luxury, glamour, with pastel tiffany blue and brass dominating the colour scheme, the restaurant is set in a jewel box with gracious lines and gorgeous furnishing. Beauty in a pot serves six different nourishing soup bases that promise rich flavours and nutritional benefits. Diners can choose between a single pot, twin pot or a quart pot.
The signature Beauty Collagen Broth is my personal favourite. Packed with rich and sweet flavours, this pot of goodness is boiled for many hours with ingredients such as pork bone, pig’s trotters, chicken and chicken feet etc. As such the broth has a thick consistency and is packed with collagen. Enjoy the delicious broth with must-have items such as Homemade Fish Tofu (S$2.20/piece), made with yellowtail fish, soya bean and egg white all blended to perfection. The sweetness of the fish coupled with the smooth, melt-in-your-mouth texture perfect to cook in all types of broths.
