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Lim Kian Yek’s blogpost

PIZZALE

 

Ingredients              Grams        METHOD             

Bread flour                   100        1. Mix the dry ingredients and water except palm oil.

All purpose flour          100       2. Mix for 1st speed for 1 minute.

Yeast                               4          3. Change to 2nd speed and mix for 2 minutes. Add palm oil

Salt                                  4           and mix for another 6 minutes until dough is 75% developed.

Sugar                              8           4. Ferment for 1 hour until dough doubles in size.

Bread Improver            2           5. Roll out the dough to a rectangle shape and

Milk powder                  6            cut into 6 puzzle shape for the dough.

Water ( cold )               110        6. Place the dough on tray and half bake at 250C for 3 minutes.

Pulm oil 16                                       Add the sauce and bake for 3 minutes.

Total = 350g

 

Avocado & garlic spread

Ingredients

Avocado, 1 unit

Whipping cream, 200g

Lemon juice, 10g

Salt , tt

Garlic (chopped), 30g

Almond nib, 30g

Method

Blend all the ingredients together until it is smooth.

 

Cream cheese spread

Ingredients  

Cream cheese           100 g

Whipping cream        150  g

Salt                              tt

Black pepper               tt

Almond nib                 30g

Method

Blend all the ingredients together until it is smooth.

 

Pesto paste 

Ingredients    

Basil leaves                 50   g

Coriander leaves         30    g

Olive oil                     100 g

Almond nib                 30g

Salt                              tt

Black pepper               tt

Garlic                        1 clove

Method

Blend all the ingredients together until it is smooth.

 

Tomato sauce

Ingredients      Grams    Method    

Oil                         15           1. Heat oil in pan and fry chopped shallots,

garlic, bay leaf and cook until it turns brown

Shallots                 6             2. Add onions and fry for awhile and add

Garlic                    5                  tomato paste

Bay leaf              1 pc         3. Pour in fresh tomatoes and fry until the

Big Onion            45           sauce thickens and add all the seasoning,

Tomato paste    66            continue to fry until sauce thickens.

Fresh tomatoes  150

( oven dried)

Sugar                         7

Salt                             tt

oregano                      tt

Black pepper              tt

 

Sambal paste

Ingredients   Grams           Method    

Big onions       2 bulbs         1. Chop the big onions, red chili and

dry chili until  Brunoise.

Red chili        2 numbers      2. Use a pestle & mortar to grind all

Dry chili        2 numbers         the above.

Fried Anchovies, a  palm      3. Heat oil in a pan and add the

Salt                            tt               ground ingredients  with seasoning and

Sugar                         tt              cook it till it thickens.

oil                      2-3 tbsp        4. Put the fried anchovies on the top

of the sambal.

 

Potato chaterni

Ingredients    Grams           Method  

Onions              Half                1. First chop the potatoes into  small dice

Potatoes           3 pc                 and boil it until soft.

Green chili       1 pc                 2. Heat the oil in a pan and fry the

A few curry leaves                  chopped onions   & green chili, curry leaves,

Turmeric powder(for colour)    mustard seed until nice aroma.

Olive oil          2-3 tbsp               3. Add in the boiled potatoes and

Salt                            tt                pour in some water. Cook until it thickens, lastly

add in turmeric powder, water and salt.

 

We’re giving RM10,000 and other amazing prizes to the winner of our first ever R.AGE Food Fight! 
The five finalists will get to learn from the best, our Food Fight mentors:
– Chef Wan, Malaysia’s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They’ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize. 
The competition’s closed, but you can always check out the other Food Fight submissions at  https://rage.com.my/foodfight !

 

 

Tell us what you think!

BTW…

Ingredient of the week: Kepayang

THE kepayang “fruit” or buah keluak is actually the seed of the kepayang tree and has a rich history. Used to make nasi kebuli, a royal dish served to ancient Pahang royalty, it now has a place in Malaysian dishes like the Peranakan specialty, asam pedas keluak. Most kepayang trees are found in Pahang, but […]

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