Pan Bread Pizza

Since I bake my own bread, I am never short of bread but I am short of ideas of how to serve it till I came across this recipe for Pan Bread Pizza.  Check out how it is make by watching this video.

I have also seen how it is made on Facebook.  The cook turned the bread over to brown the other side before adding the tomato sauce and toppings.  As I prefer my bread fried crispier, I have decided to change the instruction as follows:

I should be able to figure out what other kind of toppings I can use to make my Pan Bread Pizza.

I save soiled tissues. Don't you?

I usually keep my store bought buns and homemade bread in the fridge. 

I can easily heat them up in my airfryer when we want to eat it. 

Are you aware that you should place a piece of tissue or kitchen towel on the plate in which you will be serving your heated bread, pastries or pizza? If you don't place a piece of tissue or kitchen towel under your heated food, vapours will form on the plate which will make your food soggy. Most of the time, the tissue used is still good enough to be reuse. So, I have been saving them in a plastic container after making sure that all crumbs sticking to it have been removed.  I started this habit after discovering Vinda kitchen towel. The paper is so thick that it is such a waste to discard if it can still be re-use.

When I need to clean my stove after cooking, I will use these tissues instead of a cloth. Though soiled, they are still good for absorbing oils and any drips on the stove. In doing that, I now no longer have to wash my table cloth as often. 

In the long run, that saves me time and water as I can just discard the tissue or kitchen towel once I am done with them. 

You can also consider keeping your used tissue or kitchen towel if you have only used it:

-to wipe your hands dry
-to wipe your mouth
-to dry up containers, pots or pans

It is best to save your soiled tissue or kitchen towel in an airtight container. That will prevent any ants from getting to them if there are still crumbs or residue from food left that you have missed removing.

Here is another good reason for you to save soiled tissue or kitchen towel. It is also handy for wiping off sauce and stains on your table before you wipe it with your table cloth.

I would have had a hard time washing such stains off my table cloth if I had not use a piece of tissue first.

I also re-use soiled tissues to wipe sauces and residues off my plates, containers, pots and pans before I wash them.  

By doing that, I can save the water for rinsing them for other purposes. I will share how I store and re-use such water in my next posting.

MAKEOVER WITH LEFTOVERS: SWEET AND SOUR PORK DISH

Have you ever purchase green, red and yellow peppers at the market?  It is very difficult to find them in similar sizes. So you are likely going to have more of one than the other to cook in your dish.

I used to get my source of peppers in similar sizes from TESCO till Lotus took over. For a family of small eaters, I can cook two different dishes with them. One of them will be Sweet and Sour Pork. If you cut peppers the way I do, you will notice that their curved ends are usually thicker in porpotion. These are the parts that I used to cook this dish. 

 

I tried cooking it with a ready made pack of MasFood Sour Sweet Paste but I did not like how it turned out.

I still prefer it cooked with the following liquid/sauces:

-Mahsuri Spicy Sweet & Sour
-Tomato Ketchup
-Plum Sauce
-Juice from canned Pineapple Slices 
-soya sauce to taste
-*Worcester sauce (only if the sauce is not sour enough after cooking) 

I usually buy pork tenderloin as the meat is tender. The pork used in this dish should be deep fried but I do not like the idea of using lots of oil.  So I sliced the tenderloin into 1 finger thick cutlets and pound it flat with my meat mallet. I discovered from watching how Koreans cook in their restaurants that it will be less messy if you place a plastic over the meat or add corn starch to it before pounding.

I then marinate it piece by piece in my magic sauce:

1) Garlic Oil
2) Soya Sauce and/or Oyster Sauce
3) Sugar

I add cornstarch to the meat once it is thoroughly mixed with the sauces.  The marinated meat can be stored in the freezer till it is time to be used.  

As the meat has been pounded thinly, it does not require a lot of oil or time to cook. For the sweet and sour dish, I only need 3 peices of pan fried cutlets but I usually fry more so that it can be eaten like pork chop for lunch. 

For dinner, I will use a pair of scissors to cut each cutlet into 1-2cm strips. 

When it is time to heat them up to be served, I can break an egg over the meat to fry before serving, thus changing its flavour. 

I tend to cook more sauce than is required for the dish.  

I can use it to add flavour to my:

-leftover rice and prevent it from drying out when I reheat it.
-pork cutlets
-deep fried chicken
-fried fish.

-fried rice.

If I do not have the time to prepare the pork to go with this dish, I will use stored bought chicken nuggets. I air fry a small portion of them with garlic oil in a round metal container until both sides are crispy, which is for about nine minutes. Crispy Chicken Finger is our favourite choice to go with it. 

As I do not like the idea of serving the same dish for lunch and then dinner, I sometimes use the ingredients as toppings for the Four Cheese Pizza 285g that I bought from TESCO/Lotus. I quarter it up air fry two slices at a time for seven minutes in the air fryer.

You can see 2 methods for preparing the crispy pork for the sweet and sour dish in the following table.

You can see how the cutlets are prepared and deep fried for cooking "Crispy Sweet and Sour Pork" from this video.

These are the ingredients the chef used to cook the sweet and sour sauce.

This is how the Sweet and Sour Pork dish with bell peppers, pineapple and onion should be cooked.  The deep fried pork should be the last ingredient to be added to the sauce to prevent it from becoming soggy.

Other ingredients I have added to cook it are:

-1 cucumber deseeded and cubed
-1 tomato deseeded and cubed

Cook with Robin Miller

You should enjoy learning to make this Upside-Down Sausage and Mushroom Pizza which was taught by Robin Miller on Food Network Channel.

See it has most of the ingredients you love to eat.

Ingredients
• 2 teaspoons olive oil
• 1 pound sweet or hot turkey sausage, casing removed
• 1 cup onion, sliced
• 8 ounces mushrooms, sliced
• 1 cup pasta sauce
• 1 cup pizza sauce
• 1/2 cup black olives, sliced
• 16 ounces mozzarella cheese, shredded
• 2 eggs
• 1 cup milk
• 1 tablespoon olive oil
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup Parmesan, grated

Directions
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

Videos of her time and cost saving creativity can be found at Video Surf.