CHOCOLATE CEREAL BISCUIT

Cereals are a  great ingredient to add in cookies and dessert bars. They add an interesting taste and also a bit of fiber in your diet.

If you have a large box of uneaten cereal, I recommend you to bake a small batch of cookies to test whether this is acceptable to your kid. Later on you can double or triple the recipe if your kid favored them.

Here is my basic recipe of Chocolate Cereal Biscuit  using nestum (breakfast cereal) but you can fiddle around with it to fit your own
taste.

GOLDEN PULL APART BUTTER BUN

                                                                    Before baking

                                                                   
There is nothing more satisfying  for me  than making a successful batch of bread. Once you start to get the feel of making bread, you are addicted.

If you are new to bread-making, this is really good recipe to start with. It produces beautiful and fluffy bread though it takes more than 3 hours to bake them.

If you want to use active dry yeast increase the amount  to 1 1/4 teaspoon and mix the yeast with 1/3 cup of warm water. Let it proof for 5-10 minutes before you add it to the flour.

RENDANG PADANG

Rendang is a dish using  chicken, beef, mutton or even seafood slow cooked with dried/fresh  chili, onion, ginger, galangal, fragrant leaves in coconut milk until the the liquid is dried up and the meat is tender. It is part of  essential meal for festive occasions in South East Asian countries.

There are many variations to cook this dish.  For spicy food lovers, this Rendang Padang uses  bird's eye chili (chili padi)  which can be varied according to your taste.  The slow cook process allows the meat to absorb all the spices and becomes soft. This also requires  frequent stirring so it does not stick to the bottom of the pan..

CHECKERBOARD COOKIES

I have decided to spend my afternoon making this Checkerboard Cookies. At first glance, I thought it will be complicated to prepare, the more different recipes found on the net  driving me more confused especially all those measurements.

This requires a little bit of extra effort to make these fanciful cookies but it is worthwhile.  Really enjoyed and pretty simple to bake them. The rectangle dough of plain and chocolate is cut into 2 then stack on top of each so you have 4 layers.  Now slice each log about  1/2 in thick  then stack them  alternately to obtain checkerboard pattern.

Checkerboard Cookies  is mildly sweetened with half a cup sugar but you can add more if you want it sweeter. Another tip is to place the dough into clear storage bag, roll out into rectangle about 7 x 9.5 in  for both plain and chocolate dough. After chilling, using a scissor,  cut open from the center of the bag. This way we need not use any flour and avoid sticking to your board. Line your board with plastic when you did the stacking job.

ONION BIALYS

This is totally unknown to me until I saw them on the net. Originated from Poland, this bialys  uses less ingredients compared with other rolls and no added fat. It is similar to bagel but without the hole and not boiled.

They are soft and had chewy crust. Though my onion turned extra brown but they remained delicious and sweet, came  from the fried onion. At the time of baking, nice aroma filled the entire kitchen.. It is best eaten right after it has been baked.

ONION BIALYS
Adapted and modified from The Bread Bible
Yield     :      6 bialys

2  C  high gluten bread flour
1/2 tsp instant yeast
1 tsp salt
3/4  C plus 2 TB warm water

ONION FILLING
2 and 1/4 tsp oil
6 TB  chopped onion
1/4  tsp salt
black pepper to taste

METHOD

Mix together flour, instant yeast and salt. Gradually add the water and forms into a dough.

Knead the dough by hand for 10 minutes and place it onto greased and covered bowl.

Let rise for 1 1/2-2 hours until doubled. Punch the dough down, let sit for another 45 minutes.

Prepare the filling by heating the oil, saute the onion until translucent. Remove,  add salt and black pepper. Cool.

Punch the dough down, divide into 6 balls. Shape each ball into 2 1/2 in-4 in  round and make a deep indentation in the center leaving 1 in rim.  Spoon the filling in the center..

Let sit for 15 minutes. Preheat oven @ 180 C.

Bake the bialys for 15-20 minutes until golden brown. Cool on rack.

Serve warm.

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