Making Bread and Cooking in Tizz Kitchen

Martabak Murtabak or martabak is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia, India, Indonesia, Malaysia, Thailand and Brunei. (resource:wikipedia.com) The sweet martabak is spread with butter/margarine, sugar, crushed peanuts, chocolate sprinkles, cheese and other toppings. Before serving, the martabak is folded in half, so the toppings get in the middle of martabak.

Back to Germany for vacation It is the family bonding time. I love to bake at home. This time, I try to bake Brötchen which is known as bread bun.

Never ever throw away your ripe #banana. Use it to bake banana bread/cake or steam banana cake. It doesn't need a mixer, a whisk is enough to mix the ingredients.

Mango Season in Kolkata, India Different kind of Mango could be found in India. The best one is Alphonso mango (it is very sweet). The rest type of mangoes will be Safeda, Chausa, Dasheri, Kesar, Gulab Khas, Himsagar, Langra , Raspuri, totapuri. Alphonso mango   Langra mango 

Pulao/Pilaf rice is a dish which rice is cooked in a seasoned broth. The rice may get its brown or golden color by being sauteed lightly in oil before adding the broth. Cooked onion, vegetables, spices is added. Depend on the local cuisine, it could contain meat, dried fruits, vegetables. It is a dish which is commonly served in South Asia, Central Asia, Middle East, East Africa. onion pulao covered with thin omelet Cabbage and eggplant pulao Okra/ladies finger pulao

Leftover sourdough or sourdough is too much Make #pancake from the leftover sourdough will give better texture as well.

Vanilla custard ice cream without ice cream machine When I craved for some homemade ice cream, I made my own homemade ice cream eventhough it doesn't taste as smooth as the purchased ice cream. At least, it give

The soft and juicy pork ribs baked on the pan Let find out how I made it.... #porkribs

I found out the easy method in making bread, let the dough rest overnight in the fridge and next day final shaping, proofing and baking. 

Noodle soup – 2 portions Noodle soup is typical Asian meal that most people love to have it either for breakfast, lunch or dinner. A simple and rich noodle soup gives super delicious taste bud. Dish that originally comes from China is well known throughout the world. It can be prepared with any kind of vegetables and meats. Here I present my homemade noodle soup combined with deep fried chicken schnitzel.  The detail of chicken schnitzel preparation may be referred to the individual recipe on my cookpad account  https://cookpad.com/uk/recipes/2839472-chicken-schnitzel

Homemade noodle/udon I never thought that I made my own homemade noodle at home. After reading few blogs in internet, I found the recipe from Chef Marimoto, an American iron chef. He showed us how to make homemade noodle. It is not as difficult as I thought.

Chicken Muffin McDonald style I love to have chicken muffin from Mc Donald breakfast. I try to make it at home with my homemade muffin bread baked on the pan It takes a bit more time to prepare it as “there is many ways to reach Rome.” “There is no rocket science.” “It is not a magic.” Here I am presenting my homemade style chicken muffin

Another warm days in Kolkata, I plan just to have simple meal. I try to make just spinach pizza baked on pan. This time I still used the same method of my sourdough pizza dough which is cold fermentation. 

The healthiest soup and simplest soup to be prepared in each kitchen. This soup reminds me of my Mom. She loves to prepare this soup whenever I am home because she knows I love soup with any kind of ingredients.

After one week away from home, I miss my sourdough starter. I leave him for a week in the fridge and It grows pretty well. Today I am going to use it to bake peanuts filling bun. Let me make a try with one week sourdough starter. Before using it, I removed some out and feed it with fresh flour and water. It will be too sour for buns if I use one week old sourdough starter. I fed the sourdough starter for two hours in room temperature. I mix it with the rest ingredients. I left it overnight in the fridge for cold fermentation. Notes. For cold fermentation in order to avoid the dough dry out, I covered the bowl with wet towels and placed the bowl in a plastic bag.

Cook of the Week by Cookpad I  was chosen by the administration agent of cookpad UK to be cook of the week. Below is the link of short article about how I started my life in kitchen. https://www.facebook.com/notes/cookpad-uk/cook-of-the-week-tizz/511528302304890/

An easter celebration is on the weekend. I made small dessert for my other half. It was my second time making custard. The consistency is good; it is not so thick and not so watery. My first custard was in Accra where I used it to make diplomat cream but it turned out not so good because the color of my diplomat cream is grey after I mixed the custard with whipping cream.

Another day in the hot sunny kitchen here in Kolkata. The weather is super warm and it is good weather to bring the sourdough starter on action. Here I am with a limited equipment and want to do my hobby which is baking bread. Turmeric buns are baked on thefrying pan

Paratha is very famous snack/dish in India. I try to learn it and have done several experiments with the dough. Some was too dry, too crispy, too thin, not cooked properly. I have done the traditional way which uses whole wheat flour, water, oil and 30 minutes rest/fermentation time, it was too dry for me. Today I will share the experiment that I have done with my sourdough starter and cold fermentation. It gave fluffy and chewy consistency on the bread. I stuffed it with cooked potatoes and peanuts sauce as condiment. Aloo Paratha

Another day for experiment in my kitchen. I made buns with sourdough starter through cold fermentation. I added chia seeds into it. I baked it on non-stick pan. The appearance of buns after shaping and proofing for 90 minutes

Making Bratkartoffeln with the Germany cuisine touch. I learned this dish from my mother in-law. I love this dish when I was home in Germany. It is pretty easy to prepare and stuff our stomach as well.

Thinking to make pizza bread on non-stick pan with my sourdough starter. It was a challenge for me as it was my first trial to do this experiment. I did not do any kneading on the dough, I just folded them. I did overnight cold fermentation in the fridge. 

Before learning to bake, if I listened to beat egg whites with my hand into soft peak stage, it will be hard job with the muscle of hand and for sure the next day my hand will be hurt. Today on 9th March 2017, I made the challenge after twice trials. I did it to the soft peak stage. I am so happy that I beat the challenge. I never thought I can do it to the soft peak stage. It takes me around 10 minutes to beat 2 egg whites into soft peak stage with short pause in between. 2 egg whites with 3 tbsp white sugar

Another weekend to try experiment with my lovely dough. Today I made layered pita bread. It is my first trial. I did not do any bulk fermentation, just short fermentation. It takes me just 1 hour and it is done. This was the fastest bread I made. It turns out good and fluffy. It is not dry at all.

This weekend I was thinking what can I make for my weekdays lunch. I look at my fridge and I have few vegetables that could be used for. Then, an easy vegetable biryani is one of the choices. I never made it. I search in www.indianhealthyrecipes.com - It is one of my favorite website to learn different kind of Indian food. Biryani actually comes from Persian. It is the art of cooking rice with frying or roasting. https://en.wikipedia.org/wiki/Biryani  It gives another different taste of the Basmati rice with the mixture of vegetables, spices, nuts and raisins. Here I created my own variety of vegetable Biryani. I used aubergines and cabbages in my vegetable Biryani. For the rice, you may use leftover rice or overnight rice.

Another day with playing dough in the kitchen. I love to play dough in the kitchen. It relieves my mind and let my creativity playing around with the available ingredients in my kitchen. Because I do not have oven here, I could only do something on my electric stove with pan and pot. I planned to make flat bread with whole wheat flour / Atta in India. The flour is a bit rough than all purpose flour / Maida in India. Here I do another experiment with Indian flour and my sourdough starter that is almost 3 months old.

As a girl with Chinese blood, I cannot resist of having chinese breakfast. I always crave for it whenever I am. One of the favorite chinese breakfast is congee and fried doughstick. Here I am, present my recently experiment with sourdough starter to make fried doughstick.

I try to make pita bread using the sourdough starter and a pan on my electric stove. It turned out good and showed its puff.

I keep craving myself with this steamed bread. This is my childhood favorite snacks / meals. My mom makes a good Man Tou, very beautiful and round shape. I learned this method from her.  We baked this Man Tou at my home back at Siantar, North Sumatra - Indonesia. In this method, we do not do bulk fermentation. We just give the dough final proofing.

The weekend is coming ❤❤ How about Doughnuts?? I love doughnut but if I think about the fat and calorie of a doughnuts. It drives me nuts. But my heart said let me do my first trial of making my self a doughnut. Time for having something fancy for the weekend. I was thinking to make doughnut with my sourdough starter. Because here in Kolkata it is rare to find dry yeast. I used the local flour / maida which is all purpose flour.

Simple bread in my kitchen - straight method It needs very easy ingredients as well. This is pretty simple bread because it is not very high hydration, it is just 70%. And if you love higher hydration, you may use 730 ml water for 73% hydration dough.

Making bread needs time so just takes your time, no hurry, the nature will help you as well. Another experiment of my bread kitchen with fold and stretch method. It is Sourdough bread with rye flour and white flour

Starter is basically natural yeast consist of flour and water. It needs time, air and feedings in order to grown up become stronger yeast for baking bread. The longer it is, the stronger it is and sourer it is. Basic recipe for the starter is 100 gr rye flour or strong bread flour or whole wheat flour 100 ml water this is the common recipe that people use to make starter. In this video, I show you the consistency mixture of flour and water (Sourdough Starter)

Hainanese Chicken Rice It is originated from Hainan, Southern China. Here I show you the easier part of making the rice and chicken. Besides that, you will get the juicy chicken breast.

Hallo, Readers... Here am I, why I choose baking bread. Pretty easy because I love to eat bread... yes, it is... but but... the story behind my passion is my husband loves to eat bread. He is the one introducing me different kind of breads in this world. I am borned in Indonesia, asian root.. What I know about bread.. it is just a simple toast bread and different kind of rolls. As I work in the hotel industry, I see many more types of breads. I start to love eating more breads.. Short stories.. After marriage, I start to learn cooking and baking with my mother in law. I start to love it, it is not easy but I have to learn it. There is no elevator to success. Because of my husband job, on July 2015 we moved to Accra, west Africa. Here it was very difficult to get good crusty bread. Then he came out with ideas why don't you learn to bake bread while I did not work in the mean time. So I grabbed my tabs and started to search and learn how to bake bread from youtube and google....