No-knead bread

I finally got onto the no-knead bread bandwagon and made my first decent loaf of bread! It smelled a bit too yeasty for my liking, but I think that's because I left the dough for 24 hours instead of 12-18 as stipulated by the Jim Lahey recipe reported by Mark Bittman @ New York Times. In essence, though, I followed the Jim Lahey recipe.

It was an amazing loaf of bread for the minimal effort, though. It had nice holes, a great nutty-golden-brown crust, and that home-baked, country style aroma and texture to it. I'm going to practice this recipe and refine it so it's slightly less dense (wet) and less yeasty.

No kneading! No worrying about the rising! This is such a simple recipe.

Basically, you mix together flour, yeast, water and salt in a bowl (I used plastic).

Cover with clingfilm and put it in a warm dark area to sit for a while. I made this on a Monday night and put it overnight in my pantry, then as I left for work the next day I put it in the fridge so the rising process would slow down a bit (since I wouldn't get home 'til late Tuesday night).

When I got home Tuesday night, I pulled it out of the fridge and let it warm up a bit (to speed things up, I boiled some water in a kettle and put the bowl of dough next to it).

Then I floured the work surface, poured the dough onto it, and slapped it around for a few minutes, before transferring to a greased plastic bowl* to sit while preheating the oven to 450F/230C with the Le Creuset enamel ware pot that Jon bought as a birthday gift (thanks honey!). The Bittman recipe says to leave it for 2 hours for the second rise, but I was impatient and only waited 1/2 hour. The bread turned out OK but I think I'll try to leave for longer next time.

* NOT the floured dish towel that Lahey/Bittman specifies -- other people seem to have had problems with the dough sticking to the towel so I decided not to risk it. Using a towel doesn't seem to be strictly necessary for the recipe to work.


Then take the preheated pot out of the oven, remove lid, jiggle the dough into the pot, replace lid and place back in oven. Bake for 30 minutes with lid on, then another 20-30 minutes with lid off.


Take bread out of oven and let cool (this is important -- time is needed for the carbon dioxide caused by the yeast to escape)! I found that the bread came out of the enamel pot easily, it didn't need greasing, corn meal or other cheats.


Most important step: Eat with good butter and jam.

New York Cheesecake

I've read many cheesecake recipes before and been intimidated by the idea of water baths, over-cooking, and various stories of woe, so it was only after much thought and trepidation, I finally made the leap and tried to make my very first cheesecake.


I followed Nigella Lawson's New York cheesecake recipe from How to be a Domestic Goddess, combined with the Joy of Baking recipe. I whisked the egg whites as per Nigella's recipe, but the resulting cheesecake, while OK, was a bit too light and moussy for my liking (see above). I was looking for the wonderfully rich and dense texture of real New York cheesecake, so next time I think I'll try the Joy of Baking recipe which calls for whole eggs (i.e. without whisked whites).


The sides also stuck to the pan, and it was hard to get the cake out of the Springform tin. Nigella's recipe doesn't tell you to grease the pan, but I've seen others that do. I'm going to try greasing the pan next time.

My favourite places to eat in Hong Kong

Here are some of my favourite places to eat in Hong Kong. It's a short list for now but I plan to add more once I decide which other places are worthy of recommendation. Suggestions also very welcome. You can probably tell from this list below that I'm quite a cheap person when it comes to food, except for occasional splurges. Actually, it's just that I'm not big into the expensive food in Hong Kong (shark fin, bird's nest, abalone) but I am crazy for street food and cheap eats.

(No photos here, but please click on the link to visit the restaurant's page on Openrice.com, where there are reviews and photos.)


For a Special Occasion:

• The Peak Lookout (The Peak) - A wonderful colonial-style restaurant with outdoor garden terrace with a nice view of the south side of Hong Kong Island. They have an international menu, with great BBQ/grilled items, Asian food, oysters/seafood, wines, desserts, and even cigars. A full 3-course dinner with wine/cigars comes to approximately US$100 per person. Don't get suckered into going to the much larger, noisier and equally pricey Cafe Deco across the road. The Peak Lookout is worth it because it's wonderfully romantic, the food and service are superb, and you can create lifelong memories here. Great to come here with that special someone. My boyfriend's still talking about the oysters one month after we ate there!!
  
• Runner up: The Verandah (Repulse Bay) - Colonial style dining with fine food overlooking the beach.
  

For a real taste of Hong Kong:

• Australia Dairy Company (Jordan) - Don't say I didn't warn you. This place is always packed, the lines are long (but move fast), the waiters are brisk almost to the point of rudeness, food comes within 60 seconds of ordering... definitely not a place to linger. However, it has the absolute best scrambled eggs that you'll ever have. Seriously. They are super fluffy and tasty on the cafe's thick white bread. Breakfast, all-day and tea sets include various combinations of fried/scrambled egg with toast, ham/BBQ pork with macaroni/spaghetti in soup, and tea/coffee/Horlicks/Ovaltine. You'll be in and out in less than 15 minutes and for under US$5.
• Fantastic Ladies Cafe (Tuen Mun) - Fusion Italian place run by a local charity as a social enterprise. The restaurant and kitchen are staffed by workers both young and old who have difficulty finding gainful employment. The restaurant provides training and income to workers in this industrial, slightly run-down part of Hong Kong. It's way out in the suburbs but if you are in the area, make sure to check this place out, if only for the cute decor. The food is quite good too and reasonably priced, and very Hong Kong in taste (pork chop with tomato sauce and pasta; spicy seafood chili pasta stir-fry and more). Meals are about US$5-10 for pastas, rice dishes, etc.
  
• Kau Kee (Central) - Famous beef brisket noodle place. Local celebrities come here. It (in)famously closes for cleaning and staff dinner every day during prime dinner time (7:15-8:30pm). Try the curry brisket and tendon with e-fu noodles, or the brisket in plain stock with noodles. About US$4.50 for brisket noodles and a soft drink/iced tea.
  

Favourite summer restaurant:

• The Stoep (Cheung Sha, Lantau) - right next to beautiful, uncrowded Lower Cheung Sha Beach, this restaurant supposedly serves South African cuisine but really it's just a mix of good home-baked bread (try the Farmhouse loaf) and dips (eggplant and feta/dill dips are recommended), some BBQ/grilled items and pasta. Nothing too exciting and the price is not that cheap. However, with a wonderful view like that, it makes the food much better. Go there after swimming in the sea or lying on the beach. About US$20-30 per person for a full meal depending on what you order.
  

Favourite after-work dinner spot:

• Cenacolo (SoHo) - solid, reasonably priced Italian restaurant with friendly (real friendly, not fake-friendly) staff. Their pastas are very good. Book ahead, especially weekday lunch and all day weekends. They have a 2 course lunch set w/coffee or tea for less than US$15 (including service). They are open until 11pm, so feel free to go for dinner late. Great if you have to work late!
  
• Four Seasons Claypot Rice (Yaumatei) - Claypot rice is essentially rice with various toppings cooked in a clay casserole dish over an open flame. It's a staple winter dish but this place offers it all year round. You can choose various versions such as chicken with mushroom, preserved sausage and salted meat, pork ribs, etc. which come on top of the rice. Fried oyster pancakes are also available. No drinks are served, not even water, so remember to head over to the corner store to buy soft drinks/beer, etc. before you eat. About US$4 for a claypot rice dish.
  

Favourite lunch spots:

• Yachiyo Ramen (Central) - best shoyu ramen in town. Remember to order an extra side of soy sauce-marinated soft-boiled eggs. Ramen is about US$8.
  

Snacks and nibbles (Hong Kong is all about street food, so here are a few favorites):

• Hot dogs @ Wing Lok Yuen (Central) - not US hot dogs. These are those skinny Dutch sausages (try the double dog - two dogs, one bun), placed inside a toasted white bun and slathered with a gallon of mayo. I exaggerate about the mayo, but not much. Cost: about US$1 for a hot dog.
  
• Taiyaki @ Taikayi Crispy Hot Sandwich (Causeway Bay) - Japanese crispy waffle-ish sandwiches with various fillings. I like the choco banana custard and red bean varieties. About US$2 each.
• Cart noodles @ Sun Kee Spicy Cart Noodles (Causeway Bay) - cart noodles are part of Hong Kong's cultural heritage. Originally they were sold by vendors pushing carts around the city. It is a pick-and-mix operation: you choose the type of noodle and the toppings you want. At Sun Kee, if you like spicy food, go for the spicy broth base, otherwise stick with plain. I like the plain noodles, but there are rice noodles and flat noodles too. As for toppings, Sun Kee's spicy and soy-sauce items are famous. I love the spicy pig's blood, chives, soy sauce pig intestine, soy sauce chicken wing, and others. If you're less adventurous, there are plenty of safer options such as fishballs, sliced beef, etc. Just under US$4 for a bowl of noodles and 3 toppings. US$0.90 per topping/noodle. (So noodle + 3 toppings is US$3.60)
  

Honey roasted chicken with tomato, potato and onion

I am sorry that I am continuing this photo-less streak but I was so hungry I ate a huge chunk of the chicken and Tupperwared the rest already by the time I remembered! Even with no photo, I wanted to record the recipe so I can file it away for future use. :)

During high school, there was a lot of absolutely scrumptious food in the school dining hall. It's funny to think that school food could be good, but my friends and I ate like elephants during those years in England. Bread and butter pudding, chicken and mushroom pie, roast beef and Yorkshire pudding, chicken fricasée with rice, ratatouille with baked potato, smoked mackerel and salad – we ate it all. The dining hall cooks loved us, because we always went up for seconds.Now, over 10 years later, we just reminisce nostalgically about all the good food we used to eat back then.

I had a sudden urge to recreate a particular dish that I hadn't had in years, ever since I left Malvern. It was served back then as chicken legs roasted in a tray with a chunky tomato sauce that was chock-ful of tomatoes and onions. The chicken was always sweet and crispy with the taste of honey and butter, so when I recreated it last weekend, I used a healthy amount of honey to rub over the chicken and also mixed in the tomato sauce mix. It turned out amazing. I also added potatoes (not in the school version) and that was great too; however it is fine without potato and served with penne or rice.

The only thing you have to watch out for is for the chicken to blacken too soon due to the honey rub - but the crispy chicken skin (even when black) is pretty amazing stuff!

The great thing about this roast chicken is that it can serve 2 people nicely, or else you can reserve the chicken breasts and sauce to go with pasta the next day, and the leftovers (bones, neck, feet, any leftover tomatoes) will make a nice tomato chicken soup as well. It's pretty economical and efficient.

Ingredients

• 1 whole chicken (or legs, drumsticks, wings, etc.)
• 1 small can tomato paste
• A large handful of cherry tomatoes, sliced in half (or else a couple of diced large tomatoes would work too)
• 1 large onion
• 4-5 cloves garlic (or more!)
  
• 3-4 (or more) par-boiled new potatoes, baking potatoes or any potatoes you have left over
  
• Herbs and spices that you want (I put 2 bay leaves, a bit of oregano, rosemary, cumin, black pepper, sea salt)
• Real butter or olive oil
  
• Honey (cheap honey such as for BBQ is fine)

1. Preheat oven to about 220 Celcius (425 F).
   
2. Rinse and pat dry chicken. Rub all over with sea salt. Place a couple pats of butter inside skin underneath the chicken breast (this is optional if you have a good organic/free range chicken). Drizzle a light coating of honey over the chicken, rub in to make sure it evenly coats the chicken. Place in a roasting pan (make sure there's room to put all the other stuff) and set aside.
   
3. Chop up tomatoes, potatoes, onion, garlic (no need to peel garlic completely if you're lazy, the final silver layer of skin is fine to be kept on). In a large bowl, mix all these with the can of tomato paste (may need to add a bit of water), herbs, and at least 1/3 cup honey, if not more.
   
4. Spoon the tomato sauce mixture into the roasting pan around the chicken (or underneath the chicken if there's not enough room). Feel free to add an additional bay leaf inside the cavity of the chicken. Also, put a couple dabs of butter (or generous squirt of olive oil) on top of the tomato sauce mixture if you want.
5. Place the roasting pan into the oven, cook for about an hour, but check it every so often to see if it's done. Usually I find that the chicken is done in just over an hour depending on the size of the bird. (Use a meat thermometer or just poke it in the thigh to see if it's still red. I normally cook chicken for me and my boyfriend only, so presentation is not that important. I just cut open the chicken at the thigh joint to see if it's done there. If it is all white, then it's ready!)
   

RIP Keith Floyd, British TV chef and bon-vivant

The Guardian newspaper remembers Keith Floyd's best TV moments

Keith Floyd was the flamboyant, charming gentleman who traversed the world, cooking weird and wonderful dishes in improbable outdoor settings - on a yacht, in a field, on a mountain. And all with his impeccable dry wit and never without a (very) generous glass of red wine in his hand. They don't make 'em like that any more.