Tuesday, December 26, 2006

SureBake Yeast

Edmonds Surebake is a blend of active dry yeast and bread improvers to make breadmaking easy.

Reecommended for home breadmaking and use in breadmaking machines.

Ingredients : yeast, wheat flour, emulsifiers(472e, 481), flour treatment agent(300), sugar, vegetable oil, enzymes.

Wednesday, December 13, 2006

Sweet Fruit Chutney

This is not the Redneck's preferred brand of fruit chutney but he has no choice as he cannot get his favourite brand anymore.

Dry Mixed Herbs

I use a sprinkling of this when making savoury bread.

Brown Onion Gravy

For convenience we use this gravy on roast, steak or lamb chops.

Wednesday, November 29, 2006

Plum Sauce

Sunday, November 26, 2006

DIY Foil Baguette Mould

I have given up trying to buy a french baguette mould and I have also given up proving baguette on a floured cloth. It sticks !

So here I have decided to make my own.

A flat roasting tray - preferably one without the sides coming up.

Mr Redneck rolling his tray flat with a soft roller

The one on the left was done by free hand. Mr Redneck's mould on the right was moulded over a round pipe.

A bit rough but it works. The baquette is not the length of the traditional as I prefer to shorter ones.

Tuesday, November 21, 2006

Soy Bean Paste

There are 2 types of fermented soy bean - ground or whole (as shown in pic)

Candlenut aka Buah Keras

Ground candlenuts are used to thicken curries.
It is highly toxic in its raw state.

If candlenuts are not available, substitute with macadamia nuts.

Friday, November 03, 2006

Flat Dried Shrimp

Friday, October 20, 2006

Yuen Chun Dark Soya Sauce

This dark sauce is highly recommended. It gives the chinese noodles and dishes a really authentic asian taste.

Friday, October 06, 2006

Baba Chilli Powder

BABA'S Chilli Powder is made from 100% red hot chili peppers.

I prefer to use this brand as it is made of pure chilli and gives a very nice colour to the curry.

As a convenience, I use this in place of dried or fresh chilli.

Tuesday, October 03, 2006

Red Onion

Sunday, August 27, 2006

Tamarind Skin

Palm Sugar

Natural Vanilla Essence

Tapioca Flour aka Tapioca Starch

Roasting Stand

Rice Flour

Rice Vinegar

Yellow Rock Sugar

Instant Lo Hon Kuo

Wednesday, August 09, 2006

Szechuan Peppercorn

Lye Water ~ Kan Sui

Kan Sui

Lye water is also known as alkaline water or air abu (Malay).

Ingredients :
Water, Potassium Carbonate and Sodium Bi-Carbonate

This is the current bottle of lye water I am able to buy from Auckland.

Premium Soy Sauce

This soy sauce is naturally brewed.

When buying soy sauce look at the label and try to buy natural brewed soy sauce.

Chinkiang Black Vinegar

Brown rice vinegars are often used in Hunanese cookery.

At their best they have a mellow, many-layered flavour, and are not especially sharp. Of those available in the West the best is Chinkiang vinegar from eastern China, which is similar in character to those used in Hunan province

......excerpts from Revolutionary Chinese Cookbook, Recipes from Hunan Province by Fuchsia Dunlop.

Pasta Bike

Wednesday, August 02, 2006


Tamarind is used in a wide range recipes to add sour flavor.

The tamarind paste is mixed with water and strained. Only the juice is used.

Maltose ~ Mak Gah

Red Bean Curd ~ Nam Yue