Fat
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Jump To Recipe Jump To Video I often find myself mistakenly receiving the wrong coffee order, particularly when I ask for "Kopi." Instead of getting the black coffee I desire, I am usually served coffee with condensed milk. Personally, I prefer my coffee without sugar, cream, or milk, enjoying it in its pure black form. I find that it allows me to fully appreciate the flavors and nuances of the coffee itself. Sabana's Signature Blend... Nevertheless, let me introduce you to Kopi, "pulled" coffee with condensed milk. I must admit that the sweetness of the condensed milk can sometimes overpower the coffee flavor. What are your thoughts? How do you like your coffee? Would you be willing to give this Kopi a try? Let's delve into the recipe and explore the rich flavors of this traditional beverage. Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Condensed Milk, 2 TBSP Adjust To Preference Equipment: Cloth Drip Pot / V60 Sauce Pot Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Add condensed milk to a serving glass. Pour the coffee over the condensed milk. Give it a stir to become homogenous. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video By now, you might be familiar with my ongoing beverage adventure in Singapore. Even today, I find myself facing the challenge of ordering the perfect cup. Now, let's talk about a local favorite known as "Kopi-C". This unique variation swaps out regular milk for evaporated milk, creating a delightfully rich, creamy, and slightly sweet coffee experience. Sabana's Signature Blend... The big question: Is this an improvement over your typical coffee? Well, it's definitely different. Adjusting to the flavor might take a few sips, as it stands apart from the usual. But is it inherently better? That's a matter of personal taste, as we all hold our own preference when it comes to that cherished cup of coffee. Cheers to that! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g + More For Dusting Boiling Water, 200g + More Evaporated Milk, To Froth Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Froth evaporated milk with a milk frother until foamy. Pour the coffee to a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the coffee with some foam. Dust with some ground coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Where there's "kopi-c," you can bet there's also "teh-c." In Singaporean lingo, "teh" means tea, and that little "c" stands for the addition of evaporated milk. Interestingly, I discovered that Hong Kong has a similar type of tea that also uses evaporated milk. I'm definitely keeping that on my radar for future exploration. But for now, let's dive into this uniquely Singaporean take on tea. Personally, I tend to enjoy my coffee and tea without any added sweeteners or cream. Nevertheless, this concoction is quite something. Remember, using the finest quality of tea leaves you can get your hands on makes all the difference. So, here's to raising a cup of perfectly blended tea – cheers! Ingredients: (Serve 1) Black Tea Leaves, 20g Boiling Water, 1L Evaporated Milk, To Froth Equipment: Teapot Milk Frother Directions: I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves into the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. Froth evaporated milk with a milk frother until foamy. Pour the tea to a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the tea with some foam. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I must admit, I thought I stumbled upon a hidden gem, a coffee revelation. But alas, I discovered that this delightful cup of Joe already had its place in Singapore's coffee culture. Allow me to introduce you to the "Kopiccino," a clever twist on the traditional Cappuccino. Sabana's Signature Blend... In a nutshell, it's a creation where Singaporean brewed coffee takes center stage, crowned with a frothy milk topping instead of the customary evaporated milk. Call me biased, but there's something uniquely satisfying about this Kopiccino that seems to resonate more with my taste buds than its Kopi-C counterpart. So, I extend an invitation: why not embark on this flavor journey and give this Kopiccino a well-deserved shot? Cheers to new coffee adventures! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Whole Milk, To Froth Or Oat Milk Homemade Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Froth milk with a milk frother until foamy. Pour the coffee into a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the coffee with some foam. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video You're already well aware of my preference for black, unsweetened coffee. But every now and then, a fleeting craving for a macchiato strikes me. Unlike the richness of a cappuccino, a macchiato is a delicate dance between coffee, typically espresso, and a kiss of milk foam. It's a nuanced balance that never overwhelms. Sabana's Signature Blend... Drawing from this concept, I decided to infuse the essence of Singaporean coffee into the mix. And I must say, it's a symphony of flavors! This concoction has swiftly become my ultimate Singaporean coffee indulgence. If you're feeling adventurous, I wholeheartedly recommend giving this Singapore-inspired cup of Joe a whirl. It just might become your new favorite too. Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Whole Milk, To Froth Or Oat Milk Homemade Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Froth milk with a milk frother until super foamy. Pour the coffee into a serving cup to about 3/4 way full. Top the coffee with all the foam from the frothed milk. You can use the milk for another coffee recipe. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video For a cup of teh that'll transport you back to Singapore's bustling hawker centers, all you need are some quality tea leaves and a can of condensed milk—no fancy gear required. In my trusty Hario ChaCha Kyusu Maru teapot, the tea leaves mingle perfectly with the condensed milk, creating a warm and nostalgic brew. Ditch those expensive, underwhelming cups you've been settling for; this simple yet magical recipe aims to spark your interest in homemade drinks. So, let's elevate our daily brew together and make it something special. Ingredients: (Serve 1) Black Tea Leaves, 10g Boiling Water, 1L Condensed Milk, 2 TBSP Adjust To Preference Equipment: Teapot Directions: I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. Add condensed milk to a serving glass. Pour in the brewed tea. Stir and enjoy. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video You got it – where there's kopiccino, there's gotta be a teh-cino too! What's fascinating about this drink? Here's the twist – we're not pouring the frothy milk over the tea, we're giving the tea a delightful bath in that creamy froth. Today, I'm bringing out my trusty Hario ChaCha Kyusu Maru teapot for this adventure. If you're into using a cloth-filtered drip pot for your brew, go for it – there are no tea rules here! Personally, I like to brew those tea leaves in some boiling water and let 'em steep, rather than the whole pulling and dripping thing. But hey, you do you! So, what do you reckon? Let's dive right into the recipe, shall we? Ingredients: (Serve 1) Black Tea Leaves, 10g Boiling Water, 1L Whole Milk, To Froth Or Oat Milk Homemade Gula Melaka Syrup Homemade , For Serving Equipment: Teapot Milk Frother Directions: Please visit my " How To Make Gula Melaka Syrup " for the recipe. I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. Froth milk with a milk frother until foamy. Drizzle some gula melaka into a serving glass, and adjust to your preference. Pour in the frothed milk to about 1/2 way full. Pour in the brewed tea. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Just like any other locale—be it a city or a country—Singapore has its own take on iced coffee and tea. You'd typically find coffeeshops serving Kopi poured over regular ice, affectionately known as "Kopi Peng." But hey, this is Fat Dough, where we like to shake things up a bit—or, at the very least, enhance the classics. Sabana's Signature Blend... Now, here's my twist: I opt for coffee ice cubes in my Kopi Peng to avoid the watery disappointment that regular ice cubes often bring. If you're cool with regular ice, that's totally fine, no judgment here! Additionally, instead of the traditional method of blending brewed coffee with condensed milk, I save that luscious condensed milk for the grand finale. Intrigued? Don't worry, I'll spill the beans—no pun intended—on this nifty trick in the directions below. So, let's not keep you in suspense any longer; shall we dive into the recipe? Ingredients: (Serve 1) Freshly Brewed Coffee, 1 Serving Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Condensed Milk, 2 TBSP Adjust To Preference Equipment: Cloth Drip Pot / V60 Sauce Pot Ice Cube Tray Directions: Fill ice cube tray with the freshly brewed coffee. Freeze overnight to make coffee ice cubes. I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Pour the brewed coffee to a cup and chill in the fridge for at least 2 hrs. Place the coffee ice cubes to a serving glass. Pour over the chilled coffee. In a cup, add condensed milk and just enuff hot water to dissolve the condensed milk. Stir to combine well or until the condensed milk has fully dissolved to a syrupy consistency. Pour that condensed milk mixture over the coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Much like its caffeinated counterpart, Kopi Peng, Singapore boasts a refreshing iced tea variant known as Teh Peng. And guess what? I'm employing the same ingenious technique I used for my Kopi Peng. Now, I get that the idea of tea ice cubes might seem a bit out there, but trust me on this one—it's a game-changer for avoiding watered-down iced tea. As for that condensed milk syrup, we're using the same clever trick here. The result? An ultra-refreshing glass of iced tea that's perfect for beating the relentless heat. So, are you ready to elevate your Teh Peng game? Let's roll up our sleeves and dive into this recipe. Ingredients: (Serve 1) Freshly Brewed Tea, 1 Serving Black Tea Leaves, 10g Boiling Water, 1L Condensed Milk, 2 TBSP Adjust To Preference Equipment: Teapot Ice Cube Tray Directions: Fill ice cube tray with the freshly brewed tea. Freeze overnight to make tea ice cubes. I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. You can pour the brewed tea to a pitcher, I used a sauce pot. Chill in the fridge for at least 2 hrs. Place the tea ice cubes to a serving glass. Pour over the chilled tea. In a cup, add condensed milk and just enuff hot water to dissolve the condensed milk. Stir to combine well or until the condensed milk has fully dissolved to a syrupy consistency. Pour that condensed milk mixture over the tea. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Bread-making is more than just a casual endeavor for me—it's almost sacred. Unlike whipping up a quick batch of cookies, crafting the perfect loaf involves obsessing over multiple variables. From the flour type and brand to the kneading and fermentation processes, every detail has the potential to make or break your loaf. Just out of the oven... When I decided to venture into making a fried chicken sandwich, I realized I couldn't compromise on the bread. That led me to Shokupan, a Japanese sandwich bread distinct for its use of a bread roux or "Yukane." This not only gives the bread its unique soft yet chewy texture but also differentiates it from other roux-based breads like the Chinese Tangzhong. The recipe for Shokupan is straightforward; no need for specialized equipment like a bread machine or proofer. All you need is attention to detail during the kneading process, and you'll be rewarded with a loaf that rises to the occasion. Now, without further ado, let's dive into the recipe. Ingredients: (Make 1 loaf) Yudane: Unbleached Bread Flour, 75g Boiling Water, 125g Dough: Unbleached Bread Flour, 325g Granulated Sugar, 30g Sea Salt, 7g Active Instant Dry Yeast, 6g Water, 200g Heavy Whipping Cream, 50g Room Temperature Softened Unsalted Butter, 25g Sesame Oil, For Greasing Equipment: Oven Pullman Bread Pan (196 x 106 x 110 mm) Directions: Prepare the yudane. In a shallow bowl, add flour and water. *The water has to be boiling.* Stir to combine well. It should be a sticky roux. Spread out to cool down faster. Cover with a damp lint-free kitchen towel. Set aside to cool down to room temperature. Prepare the dough. In a large bowl, combine flour, sugar, salt and yeast well. *Do not add the yeast directly to the salt. It will kill the yeast.* Create a well in the middle. Mix water and cream in another mixing bowl. Gradually pour the water-cream mixture into the well while still mixing with a spatula. Once it becomes a dough, cover and rest for 15 mins. Knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. Knead in the butter, followed by the yudane. Knead for about 10 mins until the butter and yudane are fully incorporated. *Do take note that the yukane and butter have to be at room temperature.* The dough should be tacky, fluffy and it should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Lightly grease the bowl with some sesame oil. Transfer the dough back to the greased bowl. Cover with a lint-free kitchen towel and let rise for 30 mins. It should have slightly risen. Punch down the dough and fold the top, sides and bottom to the center. Flip, cover and let rise for 1 hr. This process is sorta to ensure that the yeast is activated. The dough should be doubled in size. *You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready.* Transfer the dough onto a lightly floured surface. Divide the dough into 2 equal pieces. Cover with a lint-free kitchen towel and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. Grease the bread pan with sesame oil. Pat down a dough ball to an oblong disc. Fold the top 2/3 way to the bottom. Using the heel of your palm, gently press down the sim. Fold the bottom 2/3 way to the top. Using the heel of your palm, gently press down the sim. Rotate 90 degrees. Fold the top 2/3 way to the bottom. Gently pinch down the sim. Fold the bottom 2/3 way to the top. Gently pinch the sim. Roll the dough simmed side down to form a ball. Transfer to the greased bread pan. Repeat the process for the remaining dough. You will have 2 dough balls, side by side in your loaf pan. Cover with the Pullman loaf pan slider and let rise for 40 to 50 mins. Preheat oven to 200 degrees celsius or 400 fahrenheit. You can feel some resistance when you try to slide open the cover, which means the dough has risen. Wack into the oven. Bake for 40 mins to 1 hr or until the crust is golden brown. Remove from the oven. Immediately unmold onto a wire cooling rack. Set aside to cool down completely before slicing. Use this sandwich bread for your sandwich adventures, or simply make a toast. Soft and chewy... Making your own bread is therapeutic... So good that you can even eat this on its own... Recipe Video: