Thursday, 23 March 2023

Flaky Cheese and bak kwa scones

We still have some bak kwa in the freezer.  This year, we were gifted with many packets of bak kwa.

What you need:

270g plain flour
1 tbsp baking powder
2 tsp sugar
½ tsp salt (add more salt if you are using mild cheese)
100g cold butter, cut into cube

¾ cup cheese
2 slices of bak kwa, chopped fine
180ml cold milk 

1 egg yolk – egg wash

Coarse sugar for sprinkling


Mix plain flour, baking powder, sugar, and salt well.

Add in cold butter.  Using a pastry cutter, cut the cold butter into the flour. 

Add in the cheese and mix well.

Add in the milk bit by bit to mix well until a dough is formed.

Transfer to a floured countertop.

Using your hand form a rectangle.  Cut into half and stack the piece.  

Roll and cut and stack.  Each time does either a horizontal and then a verticle cut and stack.

Until you get 4 layers.  Roll the dough into 1” thick.

Using a cookie cutter, dip into flour and do a straight cut.  

Fold and group the remaining dough again and cut again.

Place into a muffin tray.

Preheat oven to 210℃.

Chill for 10 mins.

Brush with egg wash and sprinkle coarse sugar on top.

Bake 14 – 16 mins.


Monday, 20 March 2023

Salt Baked Fish

My son ate this Baked Salt Baked Fish in BKK and liked it so he requested it a few weeks ago but due to an error, this request had to wait till now.    

This is my first attempt, and despite it being such an easy recipe but I had some blunders along the way.  First I did not know where to get the coarse salt as the supermarket near my house does not carry them.  Next, I had the fish descale.  Thirdly, not too sure it is the right coarse salt as mine doesn't seem to brown even after 30 mins.  Is there a different kind of coarse salt?    

Overall, glad it passed the taste and texture test but I need to work on the presentation aspect.

Now that I know where to buy this coarse salt, getting this dish on the table will be easier.  Already had in mind my next recipe will be one that my late grandma cooked for us.  I know I won't be able to replicate her as her recipe went with her to heaven.

Learning: I need to make sure my fish is fully drained after I clean the guts and trim it.  Might have to grind the salt a little finer so that I can form the mound.  

Also while removing the crust, the salt scattered all over.  My crust seems not hard enough.  Also, my son commented that the one he ate had a thinner crust.  

Will try again because the taste and texture are good.

What you need:
Serve: 4 pax

2 pcs seabass with scales, remove guts and gills
20 tbsp coarse sea salt
2 egg whites

8 slices of ginger
4 stalks lemongrass, bruised


Preheat oven to 180℃.  Lined a baking pan with parchment paper.  

Wash and pat dry the fish.

Stuff lemongrass and ginger into the gut area.

Mix salt with egg white to form a paste.  

Spread a layer of salt on the baking pan.  Place the fish on it and spread the salt paste all over the fish, pressing the paste onto the fish and ensuring that it is sealed well with the salt paste.

Put into the oven and bake for 30 mins.  (mine took 45 mins)

Let the fish rest for 5 mins before removing the crust.