So today was an early day for me. 6:30am out of the house to the market to get some inspiration for Friday’s barbecue, but I found none.
Instead, what I did find was a pack labeled “animal meat” at Sheng Siong.
I was of course, curious. What animal meat could it be?
Well, it was really scraps of beef meat meant for feeding animals – dogs, cats and so on. No innards and funky stuff. 500g for $3.
Next to it, were little oval shaped vacuumed packed bags of Goat liver. $2++ for a liver.
So, I ended up with slightly less than 2kg of meat and liver. I boiled them with a little water, not enough to cover all the meat. Then put it into a blender and made it all mushy.
Mixed in 500g of wholewheat flour, 400g of corn meal, mixed it all up together. Added the water in which the meat and liver was boiled.
It seemed a little dry.
Popped in 3 eggs.
Okay, looking better.
Maybe could make it like a real cookie. Put in 3 tsps baking powder.
Popped it into the oven 180 deg C. Half hour.
Seemed a bit dark and a bit wet – wanted it drier. Popped it back in, lowered temp to 150. Stayed in there another half hour or so.
Next tray went in, cooked for about 1 hour at 150 deg.
Outcome: a pretty tasty treat for the dogs. They’re mad about it. Even as I was mixing it up, they were getting excited. It tastes good, but devoid of salt, garlic, onion powder. But I’ve to remember, this is for the dogs, not me.
The baking powder did nothing to make it rise, except make it darken faster. I should use some plain or bread flour next time as well, as baking powder doesn’t work too well with whole wheat flour. Insufficient protein. Forgot about that!
So, no excuse now. Gotta teach Sumo more tricks.
mmm.. this seem interesting to make for my dog and his friends too.
it looks easy to try… u think can add pumpkin in it too?
blog wrote
I don’t see why not. However, pumpkin is going to make the mix a bit wetter, so plan on adding more flour, or increasing cooking time with a reduction in temperature (or the surface will burn too quickly). Also, since pumpkin has natural sugars, it will darken more easily too. Alternatively, you could make a more chewy biscuit. After making the biscuits and cooling them, I always put them in the freezer so it’ll last longer. I think I have a year’s supply now.
that is amazing. you are a baking genius. Can i order dog biscuits from you? maybe you can package and sell for chinese new year. ha ha