Sourdough At Home

Sourdough Basic Recipe, 1 loaf/10 breakfast servings


  1. Total Flour:
    1. Flavored flour, Rye Flour 20-40% total flour: 100-200g
    2. High Protein Flour, 300-400g
  2. Salt, 1-2g
  3. Water, 70% hydration, 350g
  4. Sourdough Starter (Active), 20g
    * If dormant (not peaking/doubling within 5 hours, feed and reactivate)
  5. Dusting Flour:
    1. Rice Flour, 2 tablespoons
    2. High Protein Flour, 2 tablespoons


  1. Measure total flour, salt & water.
  2. Into the 20g of the sourdough starter, add 60g of total flour and 60g of water, mix well to combine.
  3. Mix the remainder of the total flour, salt & water and combine by hand or stand mixer.
  4. Wrap with cling film and allow both the sourdough starter to peak or double/triple in volume and for the autolyze to take place within the mixed dough.
    This depends on your yeast and should take anywhere between 3-5 hours.
  5. Once your yeast has peaked, transfer into the autolyzing dough and start kneading, by hand or stand mixer.
    This should take anywhere between 10-15 minutes.
  6. Once kneaded, transfer to a container vessel and cover with cling film to rest for 1 hour.
  7. After that, begin 4 series of stretch and folds 30 minutes intermittently apart.
    In every series, wet your hands with water and stretch from the sides of the dough, pulling upwards and laying it down upon itself, do this for around 3-4x per series.
  8. Prepare the dusting flour by mixing equal amounts of rice and high protein flour together.
  9. Dust your work surface and after allowing your dough to rest for around 15-30 minutes, it’s time to shape the dough.
  10. Laying it down on your work surface, use a bench scrapper to scrap in dusting flour from the surface to the bottom of the dough.
  11. Pull the dough from the top to the bottom, pinching the seams as you go, and subsequently from right to left and left to right.
    Turn the dough 360 degrees around, and bring the previous bottom, now top, to the side facing towards you or bottom.
  12. Using the cups of your hand, shape the dough to the desired shape and transfer to a mold dusted with the dusting flour.
  13. Cover with cling film and allow to cold ferment in the fridge upwards to 12-15 hours.
  14. When ready to bake, pre-heat the oven with a baking steel/stone/Dutch oven at 250 degrees Celsius for 45 minutes to 1 hour on convection.
  15. Optional: Add a small metal bowl filled with water for extra steam for better oven spring.
  16. Transfer the dough out of the mold into parchment, score with a sharp razor and bake at max. temperature for 10-15 minutes, spraying with water into the oven as you close the oven door.
  17. Subsequently turn the heat down to 180 degrees Celsius and bake further for 25 minutes.
  18. Remove from the oven and allow to rest for 3 hours prior to consumption.

Nasi Lemak for the 21st Century

How to make Nasi Lemak that does not put on any extra love handles

If you’re a Malaysian or have been to Malaysia (or Singapore, teehee), you’ve probably have had Nasi Lemak, an insanely fragrant rice topped off with egg, cucumber, fried anchovies, peanuts and the most glorifying spicy condiment, sambal.

The only issue with Nasi Lemak?
It’s historically made with a lot of love… I mean fat from coconut or added oils (in the sambal or other side dishes), excessive rice portion in certain instances and the tiniest amount of protein (well unless you upgrade by forking out more money).

So I’ve devised a simple, easy, healthy but delicious way to make your favorite nasi lemak at home, without any extra tires extruding from your body.

If you’re too lazy to read, you can watch an entire video series I made about how to make Nasi Lemak here:

For you readers,
There are essentially 2 main component you have to excel and the rest are kinda based off your whim
Here you go:

Nasi Lemak, Sambal, 4-8 servings


  1. Dried Chillies, ½ cup, deseeded and soaked in boiling water for at least 10 minutes.
  2. Dried Anchovies, heads removed and gutted, ¼ cup, soaked in boiling water for at least 10 minutes.
  3. Garlic, 2 cloves, roughly chopped
  4. Shallots, 2 whole, roughly chopped
  5. Water, ¼ – ½ cup
  6. Oil, 1 teaspoon
  7. Tamarind water (made from ¼ cup tamarind paste and ½ cup hot water)
  8. Brown sugar or gula Malacca, 1 tablespoon
  9. Salt, 1/8 teaspoon


  • Place the soaked dried chillies, dried anchovies, garlic and shallots into a blender and blend, adding water as you need to get a smooth consistency.
  • Add the oil into a saucepan and add the blended mixture and cook over low heat and the color turns dark red and is fragrant.
  • Season with the brown sugar, tamarind water and salt to your liking.
  • Add water to dilute until the desired consistency, around ½ cup.

Nasi Lemak: Rice, 4 servings


  1. Fenugreek seeds, ½ teaspoon
  2. Ginger, 3-4 slices
  3. Galangal, 3-4 slices
  4. Lemongrass, 2 stalks, bashed
  5. Garlic, 2 cloves, crushed
  6. White rice, 1 cup, washed and rinsed 3 times
  7. Packaged Coconut milk, 100ml or approximately ½ cup
  8. Water, 1 cup
  9. Pandan leaf, 1, tied into a knot
  10. Salt, 1/8 teaspoon


  1. Into a saucepan over low heat, toast the fenugreek seeds until fragrant.
  2. Add the ginger, galangal, lemongrass and garlic, and gently toss until fragrant.
  3. Add the rinsed rice and gently toast for 2-5 minutes.
  4. Add the coconut milk, water, salt and pandan leaf and bring to a boil.
  5. Once boiling, maintain at low heat and cook for approximately 8 – 10 minutes or until the liquid has run dry and the rice is cooked through.
  6. Once done, switch off the heat, add a cloth on the bottom of the lid and cover.
  7. Serve after 10 minutes. Each serving is 2/3 a Chinese rice bowl or 2/3 a cup.

When you have those 2 components all settled; all that’s left is to plate up!
Serving it with some veg, Pan fried marinated sambal tofu, roasted peanuts and anchovies and you’re good to go!

Heck you might even want to add some gooey yolk hard boiled eggs!
Recipes here:

Hard Boiled Soft Yolk Eggs

Stay cooking & stay healthy! 🙂


Hard Boiled Soft Yolk Eggs

Hard Boiled Soft Yolk Eggs

Come on guys, let’s be real.
There is probably only a small handful of things that makes most people go ooolala.

Source: Tenor GIF

And having a gooey yolk is definitely one of them.

Here’s how you make the gooeyyyyyyyy yolk hard boiled egg 😉

Video here:


1. Eggs, as many as you like 😀


  1. Place egg(s) into a pot of boiling water and boil for 4 minutes (small), 5 minutes (medium) or 6 minutes (large).
  2. Transfer and rinse with cold water, peel and serve as wish.

Now you can just eat it on it’s own, or you can try having them maybe with…..

your favourite nasi lemak???!

or maybe your favourite Ramen!!!

Either way, they’re delicious…so try them!!
Stay cooking, LTD 🙂


Crispy Skin Salmon, Mash Potatoes, Sauteed Green beans and mushrooms, serve with a white wine reduction sauce for Valentine’s day this year.

This Valentine’s day, stop going out and start cooking!
Not only is it impressive, it’s cheap and heck it’s healthy for you!

Crispy Skin Salmon, Mash Potatoes, Sauteed Green beans and mushrooms, serve with a white wine reduction sauce


White Wine Lemon Reduction sauce:

  1. White wine, 1 glass or 125ml (something crispy like a sauvignon blanc or a chardonnay)
  2. Shallots, 1 whole, sliced
  3. Herbs of choice, 1 – 2 sprigs
    • Tarragon
    • Parsley
    • Thyme
  4. Peppercorns, 3 gently crushed
  5. Garlic clove, 1 whole, crushed
  6. Lemon Peel, 1 strip
  7. Cream, 50ml
  8. Lemon juice, 1 teaspoon – 1 tablespoon
  9. Salt, ¼ teaspoon
  10. Black Pepper, ¼ teaspoon

Mash Potatoes

  1. Russet Potatoes, 300g or 3 large potatoes
  2. Whole milk, 100ml
  3. Salt, ¼ teaspoon
  4. Black Pepper, ½ teaspoon
  5. Extra Virgin Olive Oil, 2 teaspoons

Crispy Skin salmon

  1. Salmon Fillet, 200 – 250g
  2. Salt, ¼ teaspoon
  3. Black pepper, ¼ teaspoon
  4. Olive Oil, 2 teaspoons

Sautéed Mushrooms and green beans

  1. Olive oil, 2 teaspoons
  2. Mushrooms of choice, 1 cup
    • Oyster mushrooms
    • King Mushrooms
    • Enoki
    • Shitake Mushrooms
  3. Green Beans, cut into 2 inch lengths, 1 cup
  4. Garlic, minced, 1 clove
  5. Shallot, 1 whole, minced
  6. Salt, ¼ teaspoon
  7. Black Pepper, ½ teaspoon


To make the white wine reduction sauce:

  1. Place the white wine into a stock pot, add the herbs and spices and reduce until 1/3 of its’ original volume.
  2. Strain and return to the pot, add the cream and continue to reduce until thick or until the sauce coats the back of a spoon easily.
  3. Season with salt and pepper, add the lemon juice before you want to serve.

To make the mash potatoes:

  1. Steam or microwave or bake the peeled and cubed potatoes until soft.
  2. Mash through a ricer, (optional), push through a fine mesh sieve.
  3. Heat up the milk and combine with the potatoes.
  4. Transfer the potatoes to a pot, and cook on low heat to “dry” the mash to hold a firmer consistency, around 3 -5 minutes on low.
  5. Season and set aside.

To make the crispy skin salmon:

  1. Blot the salmon fillet with kitchen towel to ensure the surface of the fish is well dry.
  2. Season on all sides.
  3. Heat up a non-stick pan on medium high heat for 2 – 3 minutes.
  4. Add the oil and place the fish, skin side down, laying the fish away from you.
  5. Immediately press down with a spoon of a spatula to prevent the fish from buckling and to ensure an even layer of skin has contact with the pan, press down for 15 – 30 seconds.
  6. Observe the sides of the fish, as the fish cooks, the sides start to turn opaque or lighter in color, when the color reaches ¾ of the fish, flip and cook for a further 15 – 30 seconds on the other side.
  7. Remove from the pan and allow to rest for at least 5 minutes.

To make the sautéed mushrooms and green beans:

  1. Microwave or steam to par cook the green beans; 30 seconds for microwave and 3 minutes for steaming.
  2. Place a non-stick pan on medium high heat for 2 – 3 minutes.
  3. Add the mushroom, and sear on 1 side for at least 4 – 5 minutes.
  4. Add the green beans and stir and cook for another 4 minutes.
  5. Add the minced garlic and shallot, continue to cook for 30 seconds to a minute.
  6. Season and serve.

To serve:

  1. Ensure every item is still warm, either by reheating via microwave or maintaining temperature via aluminium foil.
  2. Serve the mash potatoes as a based, add the vegetables, and place the salmon on the top.
  3. Add the lemon juice to the sauce and dress everything with the sauce.
  4. Serve with the same white wine used in the sauce.
  5. Enjoy each other’s company.