Twist'n Shout Rolls

Dinner rolls are the essential item at a Thanksgiving dinner. I hate to buy the ones in the grocery store that have been prepared weeks ago. One day, out of nowhere, I thought to make our own rolls by hand. It was a lot of fun. But so much work. The benefit of baking my own bread is that I can control what goes on top and how it shows.

Ingredients:

Proofing:
1 envelope Fleischmann's Active Dry Yeast
1/2 cup warm water
1 tbsp sugar

Dough:
2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cup milk
2 tbsp butter, softened

Topping:

Egg White, Sesame Seeds, Coarse Sea Salt

Directions:

Proofing & Mixing:

1. Dissolve Active Dry yeast in warm water with sugar in a small bowl. Let stand until the foam doubles the size
2. In a large mixing bowl, add 1 cup flour, sugar, salt, milk and butter. 
3. Beat 2 min at medium speed of electric mixer. 
4. Add proofed yeast liquid and 1 more cup flour gradually; beat on high speed of mixer for 2 min. 
5. Add in additional flour to make a soft dough. 
6. Knead the dough in the bowl to form the correct consistence.

Rising:

1. Place dough in the greased pans, turning once to coat. 
2. Cover and let rise in a warm, draft-free place for 30 minutes or until doubled.
3. Punch dough down and divide dough into 12 equal pieces. 
4. Shape into balls. Place in greased 8-inch round pan. Cover with moist warm towels.
5. Leave the dough on a cooking stove near a heated source. (not touching the dough).
6. Let rise 30 minutes or until doubled for the last time.

French Curl:

1. Prepare 2 equal amount of dough and form the dough into string shape of 8 inch length.
2. On a lightly floured surface, pinch 1 end of both strings together and twist them into a zigzag. Pinch the other end.
3. Brush egg white and sprinkle raw sesame seeds and salt crystals.

Baking:

1. Preheat oven to 375°F. 
2. Bake rolls for 20 to 25 minutes, or until done. 
3. Remove from pan. Serve warm.

Adopted from Fleischmann's Recipe #662

Originally posted December 26, 2013.

Beef Stew from Midea Cooker

I thought to give this piece of chuck roast a try after I found a recipe online. I modified to my Midea cooker's requirement. It's easy to follow and delicious.

One-pot cooking. Enjoy it with steamed rice.

Stuff you need:

2 - 3 lb boneless chuck roast. (the marble ones are tender)

1 cup flour

1/2 cup olive oil or cooking oil

1 cup onion, chopped 

1/2 cup celery, chopped 

1/2 cup carrots, diced

2 cups potatoes, cubed

2 tbsp garlic, sliced

5 cups water (just enough to cover the meat)

1 package Beef Stew Seasoning Mix

Do you have these ingredients in your refrigerator?

Direction:

1. Cut the meat into 1 inch cube. It's easier to cut when halfway defrosted.
2. Place flour and cubed meat in a zip lock back and vigorously shake the bag to coat all pieces.
3. Prepare a separate pan or pot to sear the meat 
4. Add oil to medium heated pan. Add meat pieces and turn frequently until all sides are seared.
5. Add onion, carrots, celery and garlic into the pan. Toss until onion is translucent. 
6. Transfer everything from pan to the pressure cooker's inner pot.
7. Fill with potatoes and water. Don't overfill and watch the maximum line. 
8. Cover and set to SOUP for 25 minutes.
9. Follow the standard procedure during and after cooking. 
10. Let stand for a least 30 minutes while release pressure.
11. Uncover and stir thoroughly. Season to taste with hot sauce or pepper.

Note:

Some recipes want you to sautée in the inner pot. But that would ruin the pot's luster. I prefer to use a separate pan, because I used so much oil and trying to cook in a small pot on my first try.

I made Dim Sum

Not really. Whenever I have the crave for some dim sum, I steam these ready-to-cook dim sum pieces. They came out just like in the restaurants, without the hassle of driving somewhere to wait in line. Best of all, you cook what you want to eat.

The important thing is buying the correct items. Kimbo Dimsum Hap and Wei-Chuan Pork Mini Buns can be found at Viet Hoa International Market. They can be kept in the freezer for a few months.

Steam these ready-to-cook dimsum pieces bought at Viet Hoa International Market.

Easy steps:

• Traditional flavor is to cook them in bamboo baskets. Alternative is using stainless steel steam pot.
• Wet the baskets and follow instruction on package for water amount.
• Line the baskets with vegetable leaves to prevent sticking and food fall into water. I used bok choy. Alternatives are Napa cabbage, green leave lettuce, kale or waxed paper.
• Steam over high heat for 10 minutes, or directed by the manufacturers. Don't over cook the sticky rice wrapped dim sum. They will not retain the shape when mushy.
• When done, remove baskets from the pot and place on plates. 
• Ready to enjoy.