Scones are really quite versatile, as they can be savory or sweet, It’s nice for a quick breakfast or prefect with a cup of tea as an afternoon treat, you could serve these warm with butter and strawberries jam or clotted cream.
Adapted from bbcgoodfood.com
You’ll Need225g self-raising flour ¼ tsp salt 50g slightly salted butter , chilled, cut in small pieces 25g golden caster sugar 125ml buttermilk 4 tbsp full-fat milk a little extra flour for dusting Strawberry jam and clotted cream, to serve Method
Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.
Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.
Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
Serve with strawberry jam and a generous mound of clotted cream.
Arrowhead Sagittaria sagittifolia, is a tuberous bulb that is a delicacy usually eaten during the Chinese New Year season. THEY are crunchy, tasty and addictive. Once you start crunching on arrowhead, it’s hard to stop. It grows wild in marshlands in Asia, and is cultivated in china and japan, Arrowhead is harvested for its bulbous tubers, which is called “chee ku”, which means “good mushroom”. Arrowheads are usually deep fried or stir fried. the starchy arrowhead is crunchy and makes a delightful snack for Chinese New Year.
Also known as Chinese potato or swamp potato because it grows in water, the ngaku is only available during the Chinese New Year celebration as it is a seasonal vegetable.
Corn oil for frying
Peel the arrowhead bulbs, then cut into thin slices using a mandolin.Heat oil in a deep fryer or a wok medium heat or about 180C.
Add arrowhead one by one in fryer, until lightly golden brown,They will crisp up very quickly and it only takes a few seconds to cook, then sieve out and place on kitchen towel or newspaper to drain off the oil.
When it is cool, store it in an air-tight container.
Tom yam goong or thai spicy seafood soup is the most popular thai dish! it’s very delicious and super easy to make, I just love the spiciness and tanginess of this one-dish,thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal hot (spicy), sour, sweet and salty.
The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves,galangal , lime juice, fish sauce and crushed birds-eye chillies, tom yam is best served as it is or you can eat it with either steamed thai jasmine rice or noodles.
Ingredients (Make 4 bowls)
100gm tiger prawns
250gm salmon fillet
3 cups chicken stock
2 coriander roots and stems
1 stalks lemon grass, bruised
1 kaffir lime leaves
2 teaspoon fish sauce
Small fresh galangal, sliced and bruised
2 fresh birds-eye chillies
1 yellow onions (chopped)
1 teaspoon tom yam paste (can be obtained from supermarkets)
Salt and palm sugar to taste
Lime juice to taste
Shell and devein prawns. Bring to boil 2 cups chicken stock. Add the galangal, yellow onion, coriander roots and stem, lemon grass, tom yam paste and birds-eye chillies and simmer for 2 minute
Add prawns and salmon and simmer for 10 minutes, or just until prawns and salmon are cooked.
Stir in fish sauce lime juice and palm sugar to taste, making it nicely piquant.
Serve sprinkled with thai basil leaves.