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.
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