Showing Tag: "bread" (Show all posts)

Cornbread 玉米麵包

Posted by Kroocrew on Saturday, March 12, 2011, In : Xinjiang 

Cornbread is seen the world over. Very much popularised by Southern US cuisine but also enjoyed in South Asia as leavened and unleavened breads, roti and dessert cakes akin to muffins. It's not surprising when corn is used as a staple by many communities at least for part of the year.
The Philippines, Thailand and China all have a version or rather many versions of this bread. Simple recipes for basic loaves win out every time. Freshness is the key, and ease of making is so important as the n...
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Khanom Pang Muu Yong (Bread-rolls with Pork Floss)

Posted by Kroocrew on Monday, February 21, 2011, In : Thailand 

This often presumed Thai food is actually from China. It's really a simple assembly without cooking of ingredients that are probably on hand in many Thai households. In fact there are only two ingredients other than the bread roll.

  • Bread Rolls (Round and very fresh of a soft variety)
  • Mayonnaise. Here the Japanese mayo works very well with its tangy sweetness.
  • Muu Yong (Pork Floss) This can be made at home, but is a difficult and time consuming process. Very few Asian people would mak...

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Roti Prata

Posted by Kroocrew on Monday, February 7, 2011, In : India 

  • 3 cups flour
  • 5 tbsp. melted ghee or margarine
  • 1 tbsp. Sugar
  • 1 tsp. salt
  • 1 cup water or warm milk
  • 3-6 tbsp. oil(or ghee) to coat and to cook
  1. Mix flour, sugar and salt with melted ghee, slowly add water and knead to form a smooth soft dough.
  2. Divide into tennis ball size portion (8 pieces), rub with oil, cover and let it rest for a couple of hours.
  3. Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the e...

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Prosperity Bread Buns 繁榮麵包饅頭

Posted by Kroocrew on Sunday, January 9, 2011, In : China 

Beetroot bread dough made with roasted beetroot, pureed and kneaded into a simple straight dough

  • 150 g (5 1/3 oz) Chinese bun flour
  • 150 g (5 1/3 oz) Strong flour
  • 80 g (2 4/5 oz) Roasted beetroot puree (containing some 50 g beetroot, pureed to a thick paste)
  • Water, enough to make a soft dough {depends on flour water absorption, say 180 g (¾ cup)}
  • 4-5 g (~1/6 oz) instant yeast
  • 4 g (~¾ tsp) salt (on the short side, these are very soft buns, almost sweet by the combination of beetroot a...

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Rou Jia Mo 肉夹馍

Posted by Kroocrew on Thursday, December 30, 2010, In : China 

Roujiamo is a must have food sold extensively in the Muslim Quarter in Xi'an. There it is made with lamb or beef. I presumed then it is a Muslim food imported by the Hui Chinese but surprisingly this food is found in records of the Zhou period i.e. well before Islam. In fact it has been adopted from the Han by the Hui and is now seen as a signature food.

The bread buns can be baked in ovens or on steel pans as most commonly seen in Xi'an. The meat can be anything from Beef, Lamb (in other par...
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Ensaymada (Sweet Bread)

Posted by Kroocrew on Thursday, December 2, 2010, In : Phillipines 
Here are two (2) recipes for this food.
First recipe.

  • 80 ml (1/3 cup) refined sugar
  • 1 teaspoon salt
  • 1/4 teaspoon instant yeast
  • 120 ml (1/2 cup) all-purpose flour
  • 2 tablespoons water
  • 80 ml (1/3 cup) butter

  • 1 egg
  • 1 tablespoon refined sugar
  • 2 tablespoons water
  • 360 ml (1 1/2 cups) all-purpose flour
  • 3 egg yolks
  • 1 teaspoon instant yeast

  • grated cheese
  • melted butter
  • sugar

  1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smoot...

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Kare Pan カレーパン (Curry Korokke)

Posted by Kroocrew on Sunday, October 31, 2010, In : Japan 

Kare pan (curry bread), is a very famous Japanese snack. For the filling you may use any curry recipe of a relatively thick consistency, meat or vegetarian. Make sure the curry is chilled or it will be hard to fill the dough. This recipe utilises yeast so there are fermentation periods to allow for.

  • 2 cups bread flour
  • 1/4 cup cake flour
  • 1 teaspoon yeast
  • 1/2 cup warm water
  • 1/4 cup water
  • 3 teaspoon sugar
  • 1 teaspoon salt
  • 1 1/2 tablespoon melted or very soft butter
  • 1 1/2 cup previously made c...

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Boat Sandwich

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 

  • 350g (12½ oz) of bread flour (or cake flour
  • 60g (2 oz) of plain flour (all purpose flour)
  • 45g (1½ oz) of castor sugar
  • 1 teaspoon of salt (use this amount if using unsalted butter and less if using salted butter)
  • 15g (½ oz) milk powder
  • 14g (½ oz) of yeast
  • 180g (6 fl oz) of water
  • 45g (1½ oz) butter
  • 1 egg
  • Taiwanese mayonnaise
  • Thinly sliced cucumber
  • Tomato slices
  • Sliced ham
  • Stewed eggs

  1. Add flour, sugar salt, milk powder, egg into a mixing bowl.
  2. Disperse the yeast in the water and add to...

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Uyghur Neng (Nan) With Cumin and Onion

Posted by Kroocrew on Saturday, August 21, 2010, In : Xinjiang 

  • 2 teaspoons dry yeast
  • 600 ml (2 1/2 cups) lukewarm water
  • 5 to 6 cups unbleached white bread flour
  • 1 tablespoon sea or kosher salt
  • 3 tablespoons finely chopped scallions
  • 1 teaspoon cumin seeds
  1.  Sprinkle the yeast over the warm water in a large bowl. Stir to disperse. Stir in 3 cups flour, a cup at a time. Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten. Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
  2. Tur...

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Asian Buns 亚洲馒头

Posted by Kroocrew on Saturday, April 24, 2010,

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Buns are popular across Asia and seen eaten as a breakfast food a snack and part of a semi-formal Dim Sum banquet. The Chinese style is generally the basis of the Asian Bun. The notable exception would be the Macanese Pork Chop bun

Buns are seen in Hong Kong, Taiwan, Korea, Thailand, Malaysia, Philippines. Malaysia, Singapore and Indonesia. There are the sweet dessert types with custard type fillings, sweet bean fillings and seriously savoury buns with multiple components and good eating. The...
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Pork Chop Bun 豬扒包

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

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  • Pork chop.
  • Crisp crust bread bun

  1. The chop may be cooked either by grilling or deep frying.
  2. The bun should be refreshed by placing in a warm oven for 5 to 10 minutes.
  3. Simply Slice the bun open and place the chop into the bun.

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Uyghur Open Lamb Pies 維吾爾開放羊肉餡餅

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 

Proof that Marco passed this way?

Dough Ingredients:
  •  150g ( 5 1/4 oz) plain flour
  •  7g (1/4 oz) dry yeast
  •  half teaspoon salt
  •  1 tablespoon olive oil
  •  125ml (~1/2 cup) warm water
  •  olive oil

Lamb Topping:
  1. Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball.
  2. Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in...

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Uyghur Bread Stands

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 

It's pretty much impossible to walk a city block anywhere in Xinjiang without running into a Uyghur bread stand.  The stands selling this bread, also referred to as "nan" or "nang", are more common to this part of China than Starbucks is in America (but thankfully they're much cheaper!).  The stand itself is pretty simple.  It usually consists of a small room to mix the dough next to a large stove, called the "tonnir", which is the same kind as a tandoor oven, right outside to bake the bread....
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Lamb Chili Meatballs (Nepali Skewered Meatballs Curried and grilled)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 

For lamb mixture:
  • 2 lbs. minced lamb (pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre...

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String Hoppers

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 

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  • 2 cups flour (red rice flour and steamed flour mixed)
  • 1tsp salt
  • 300ml boiling water mixed with 50ml cold water

Preparation of flour:

  • In a steamer, steam a packet of plain white flour.
  • When cool, break up and sift twice. Mix with a packet of roasted red rice flour (available from Indian grocery shops).


  1. Put flour and salt into a large bowl and gradually add the water and mix quickly into a pliable dough.
  2. When thoroughly mixed, put a little of the dough into a string hopper mould a...

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Naan Bread

Posted by Kroocrew on Tuesday, December 29, 2009, In : India 

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Making naan bread


•    2 cups of All Purpose flour (Plain flour or maida)
Ingredients:•    1 teaspoon active dry yeast
•    1 teaspoon salt
•    1 teaspoon sugar
•    Pinch of baking soda
•    2 tablespoons of oil
•    2 1/2 tablespoons yogurt (curd or dahi)
•    3/4 cup lukewarm water

Also needed:

•    1 teaspoon of clear butter or ghee to butter the Naan
•    1/4 cup All Purpose flour for rolling


1.    Dissolve active dry yeast in lukewarm water and let it sit ...
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Roti Maryam

Posted by Kroocrew on Tuesday, December 15, 2009, In : Indonesia 

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500 g (about 4 cups) bread flour
2 eggs
2 egg yolks
1 1/2 tsp salt
100 - 150 g margarine or ghee
150 ml warm water
vegetable oil to fry


1. Put flour in a mixing bowl.

2. Beat eggs, egg yolks and salt. Pour the mixture into a small depression in the flour. Start incorporate the flour working the mix outwards.

3. Add 25 g ghee and mix well again. Add water and mix a little at a time after each addition work the mix until it's incoporated. Make a pliable dough then  knead until ...
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Burmese Chickpea Wraps

Posted by Kroocrew on Friday, November 6, 2009, In : Myanmar 

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The charred flat breads are filled with cooked chickpeas seasoned with turmeric, fish sauce (light-soy if vegan), a sprinkle of fried onions, a drizzle of yoghurt laden with chopped mint and coriander, lime juice and a handful of wild rocket leaves.

Reference: Cho
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Posted by Kroocrew on Thursday, November 5, 2009, In : Nepal 


Whole wheat flour : 480 ml (2 cups)
Vegetable oil : for frying
Water : 180 ml (¾ cup )


1. Slowly add 180 ml (¾ cup) of water and a pinch of salt to whole wheat flour. Knead the mixture to a firm dough.
2. Divide the dough into small balls. Grease your palm with a few drops of oil and roll out into 15 cm (6 in) rounds.
3. Heat the oil in a round vessel. Fry the round puri one at a time. Hold them under the oil on one side till it puffs.
4. Take out the puri and drain ex...
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Malu Paan ( Srilankan Savoury Fish Rolled Bread or bread-rolls)

Posted by Kroocrew on Wednesday, September 16, 2009, In : Srilanka 

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Malu Paan on the Left, Roti on the Right

  • 1 pk. (1.4 kg) Bread Mix
  • 2 x 170g flaked light Tuna
  • 1 small Onion chopped
  • 1 green Chilli chopped
  • 1 sprig curry leaves (optional)
  • 1 piece *Rampe (optional)
  • 1 piece Cinnamon
  • 1 cm. Ginger root (crushed)
  • 4 cloves Garlic (crushed)
  • 2 Tbs Vegetable oil
  • Salt, Pepper and Cardamom powder (optional) to taste.
  • 4 medium Potatoes boiled, skinned and cut into pieces.

*Rampe is "pandanus leaf", the leaf from one of the screwpine trees. A strip means a 10 cm length. M...

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Godhamba Roti (Srilankan Savoury Pancakes)

Posted by Kroocrew on Wednesday, September 16, 2009, In : Srilanka 

  • 2 cups all purpose Flour
  • 1 tsp table salt
  • 1-2 cups warm water
  • Vegetable oil

  1. Mix the salt & flour well in a mixing bowl.
  2. Add 3-4 Tbs vegetable oil. Mix well.
  3. Add warm water gradually while mixing the flour to form dough that does not stick to the sides of the bowl.
  4. Knead the dough for a few minutes until soft.
  5. Make into four separate balls.
  6. Slightly flatten the balls and generously coat with vegetable oil, leaving it in the mixing bowl.
  7. Cover the bowl and let it stand for 4-5 hours.
  8. Gr...

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