sourdough waffles

I've been trying to knock out a few things these holidays and baking sourdough bread has been one of them. I've been using Eric Kayser's The Larousse Book of Bread and instructions have been quite easy to follow. Still need a lot of practice overall but especially in shaping the dough. I use a bread machine to do the initial knead and bulk fermentation (first prove) and finish by hand. 

Kayser uses a three day feed process and to prevent the starter from amassing and wasting discard I've been finding ways on how to use it. Pancakes and waffles seem to be very popular.

These were meant to be pancakes but despite cooking them on the lowest heat possible they were quite doughy in the middle so I cooked the remaining batter in the waffle maker instead. The waffle produced was crispy and tangy.

I don't think it's quite perfect yet. To be revisited. Notes at the bottom for future reference / if you are interested.

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sourdough waffles     makes 5
adapted from completely delicious

200ml water

35g milk powder

155g flour

118g unfed sourdough starter

20ml cooking oil

1/2 tsp salt

30g brown sugar

Mix. Overnight fermentation (1605 - 1000). Use bigger bowl as batter will rise.

1 large egg

1 tsp baking powder

Add. Cook.

sweet soy spare ribs

This was one of the first dishes I ever made at home that was well received. It originates from Mark Robinson's Izakaya: The Japanese Pub Cookbook which I borrowed from the local library. I remember writing the recipe down in a notebook but have either misplaced it or threw it out by accident. Unfortunately I have never seen it at the library again so this is made based on my memory with some changes.

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sweet soy spare ribs     serves 4 as part of a shared meal
based on a recipe from Izakaya: The Japanese Pub Cookbook which I no longer have a copy of

pictured with roast potato salad

800g pork spare ribs
dash of sesame oil
3 cloves garlic, grated finely
white/black pepper, as required
1 onion, sliced thinly
coriander, optional

marinating sauce
100ml kikkoman soy sauce (light soy sauce)
100ml sake
100ml mirin
2 tsp dark soy sauce

For the sauce: Combine kikkoman, sake, mirin and dark soy sauce. Bring to a boil. Lower heat and simmer for 10 minutes or until liquid has been reduced by half. Turn off heat and stir in sesame oil. Cool.

Wash and drain pork ribs. Marinate with garlic, pepper and onion. Pour 100ml of the marinating sauce to cover. Reserve remaining sauce. Wrap and refrigerate overnight. The next day turn ribs over.

Take ribs out 30 - 40 minutes prior to cooking. Line a baking tray with foil and lightly grease it with oil.

Place ribs on the baking tray and drizzle with some oil. Bake at 200C for 45 minutes underside. Flip and bake for another 10 minutes until slight charred around the edges.

Cut and serve with coriander and reserved marinating sauce.

chinese style roast chicken

I've spoken about sand ginger powder before and have finally figured out why it smells so familiar. The reason - Four Seasons spicy bake mix (四季盐烤鸡粉), a pre-mixed spice my parents sometimes use when they fry/bake chicken wings or spare ribs. 

This doesn't taste quite like it but feel free to use it as a substitute. 

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chinese style roast chicken 中式烤鸡    serves 4 - 5 as part of a meal

4 pieces chicken maryland
3 cloves garlic, finely grated
ground white/black pepper
2 ½ tsp salt
6 tsp sand ginger powder (沙姜粉)
½ tsp five spice powder (五香粉)
glug of shaoxing wine (绍兴酒)

cooking oil, as required
coriander, washed (optional)

Wash and trim excess fat off the chicken marylands. Drain.

Rub on garlic and pepper. Season with salt, sand ginger and five spice powder. Dab on shaoxing wine. Wrap and refrigerate overnight.

Take chicken out 30 - 40 minutes prior to cooking. Line a baking tray with foil and lightly grease it with oil.

Place chicken on the baking tray and drizzle with some oil. Bake at 200C for 1 hour and 15 minutes underside. It should be of a dark golden colour. Flip and bake for another 15 - 30 minutes until golden.

Top with coriander.