There is a new sitcom premiered in the U.S. recently called, Fresh Off the Boat. It’s about Asian immigrant family trying to pursue the American Dream during the 90s. I started watching the show and laughed out loud by its stereotyped jokes. Yes, the show emphasises on the stereotyped characters, but those are funny and, admittedly, most of them are right on the money.
One of the jokes that made me laugh so hard was when they suspected something must be wrong if any of the characters say, “I love you.” It’s true that in Asian culture, we don’t say, “I love you” to each other. Until now, my parents have never said that to me or to my sister, but instead, they have implied it with their caring, their worrying, and their food. When I visited them, I even teased them by hugging them and said ‘I love you’ to them, and I could tell they become shy from my affection. Oh my poor parents 🙂
Same thing with my parents-in-laws, I probably won’t say ‘I love you’ to them anytime soon, but I will continue to show my affection towards them through my food. Case in point, this superfood soda bread I made for them, which I added goji berries, Hunza golden raisins, and sprouted pumpkin seeds to make it a superpower food. (click the links to see benefits of these superfood.) For that, I really don’t think I need to ‘tell’ them how I feel; instead, they can actually ‘taste’ how I feel about them.
Superfood Soda bread
(make 2 x 6”)
- 6 cups self-rising flour
- 5 oz. sugar
- 1 cup organic sprouted pumpkin seeds
- 6 tablespoons cold unsalted butter, cut into small cube
- 1 cup organic Hunza golden raisins
- 1 cup organic goji berries
- 2 large whole eggs
- 1 + 1/2 cups buttermilk
- 2 teaspoons baking soda
- 1 large egg yolk
- 2 tablespoon heavy cream
Preheat oven to 350F. Line the baking sheet with parchment paper and set aside.
Whisk together, flour, sugar, pumpkin seeds until well-combined; sift flour and sugar if needed. Add cold butter pieces, and use a pastry blender to mix until you see coarse crumbs. fold in raisins and goji berries.
In a separate bowl, whisk together, 2 large whole eggs, buttermilk, and baking soda. Gradually add egg mixture to the dry ingredients. Incorporate until just comes together. Divide the dough in half, about 6 inches each. Form each dough into a round and carefully place them on baking sheet. Tip: I place two 6” ring cakes on baking sheet, and fill them with the dough mixture. Then take the cake ring off, and form the dough into a round.
Beat egg yolk and heavy cream in a small bowl; brush over the loaves. Cut a cross the top of each loaf with a sharp knife; I use cookie cutter to mark the top of the loaves instead 🙂
Bake for 50 minutes or until a cake tester inserted in the centre of the loaves come out clean; rotate the baking sheet halfway. Transfer loaves to a wire rack to completely cool.
Of course, this bread is best eaten on the day it’s baked, but you can wrap it in plastic and keep enjoying it for up to 3 days.
P.S. If you have time, try making these curds, Meyer Lemon Curd by David Lebovitz OR blood orange curd with honey bourbon by A Brown Table, to serve with this soda bread. No time at all? No problem. If you are in San Francisco, head over to Craftsman & Wolves for one of their spreadable goodness.
P.S. (again) This post is NOT sponsored by anyone 🙂
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.