Light as Air Seed Bread - White Loaf Week # 3

Frankly, is this as light as air? Hmm.. maybe for western standard, it could be. I have never eaten breads besides what is made in Malaysia and Singapore

Growing up with commercial breads made with chemicals like improvers and softeners, this bread is definitely not as light as air. Gardenia definitely is the winner, hands down. Which is why I prefer High 5 if I want to buy. High 5 has better structure, better chew, more to swallow. LOL.

17 Hours White Bread Loaf - White Loaf Week # 2

I made this loaf twice.

Being a new bread baker and attempting such recipes is a bit daunting. I do not even recognise when the bread is kneaded enough. I wasn't daring to knead it long and was doing a few silly mistakes like adding too much yeast or putting in sugar when I shouldn't be. In the end, my first attempt with this recipe flopped. It still became a loaf, but I added in a lot more flour due to the pre-ferment dough has overfermented causing a lot of liquid to be produced. I had Bee Bee on my 911 and I knew where I had gone wrong. I told myself, don't give up and try again.

Hokkaido Milk Loaf - White Loaf Week # 1

moon effect from my camera's external flash

My bread postings are soooo long overdue.
It's time for me to flood you all with my breads. But don't worry, breads won't run for a month straight. But I can do bread month's' if I want to. It's crazy, as usual, that's me.

This is not my first loaf.. I made a few loaves before this and I just wanted to post white sandwich loaves first.

Chicken in Milk and Cream - Chicken Trio # 3

Recipe done in March 2011

The name itself was interesting. I saw Jamie Oliver made this before on TV.

Soy Sauce Soaked Chicken 白油鸡 - Chicken Trio # 2

Dish prepared in July 2011

I'm calling this chicken dish this way to distinguish the usual soy sauce braised chicken that is oh-so common.

As some of you may know, I come from Perak and in Perak, a lot of Cantonese terms are different from other parts of Malaysia. We call light soy sauce as 白油(bak yau) and dark soy sauce as 黑油(hak yau). I know it sounds funny to you, but it's the way it's called here. I am proud to be a Perakian and I never change the way I call it , even when I was staying in Klang Valley for 10 years. The soy sauce terms are just 2 of the many that is different. I haven't even touch on 角龟(kok gwai, kuih)，青瓜(cheang gua, cucumber)，荷兰水(hor larn sui, carbonated drinks)，荷兰属(hor lan shu, potatoes)，Kopi 雪(shuit and not ping, iced coffee), 5 Gor Lui (5 sen), Yat Chien (10 sen), so on and so forth. Haven't heard of those, nevermind. The last 2 were monetary terms that I have no idea how to type in Chinese to make it sound like it is when spoken in Cantonese. But those of you who have heard of these, I'm sure it tickles you pink. Same goes to how it tickles us pink when we hear Klang Valley folks talk.