Saturday, December 31, 2011

Grateful 2011, Welcome 2012!

My colleagues and friends know i am into cooking and baking, so these are some related gifts that I got for this year christmas. Thanks to all my dear friends! ;)

Today is the last day of 2011 and I'm so looking forward to new year 2012! Let 2011 be bygone and welcome 2012! Happy new year to all that read my blog! Although this is a young blog but I get readers from all over the world and Thank you so much for your support!

You have made my days in 2011, and give me drive to be better in 2012. See you soon and hope to see you more in 2012 and wish you peace, health and happiness.

Thursday, December 29, 2011

Merry X'mas! Chocolate and Raisin Cookies

Belated Merry X'mas and Happy New Year!! This is what I baked and gave to my colleagues and friends before Christmas. I baked cookies in three batches: first was with chocolate chips, second batch was with M & M(as nose or mouth) and raisins(as eyes) and third batch was using chocolate chips and raisins.

All these are using the recipe I posted earlier.

Besides cookies, I also baked and gave chocolate cupcakes. This time I used another easy chocolate cakes recipe. Will post the recipe later. Stay tune. :)

Wednesday, December 21, 2011

Easy Chocolate Chip Cookies

I know what to give to my dear colleagues but still tossing with what type of cookies to bake. As X'mas celebration is just in few days time, I need to look for something easy and quick to make. This recipe does not require mixer and is a one bowl formula!

I did not use wheat flour but self raising flour and it turned out pretty good for my first attempt! Just the right texture, not too hard nor soft. As I added orange zest, it did give a hint of refreshing orange flavor. Guessed my colleagues will like it! Very good recipe to adopt.

Ingredients: (make 44-45 cookies)
2/3 cup brown sugar (I used 1/3 cup)
1/3 cup vegetable oil (I used olive oil)
1 tsp vanilla essence
1 large egg
1 cup self Raising flour (sifted-I omitted baking powder and salt)
70gm dark chocolate chips
Zest from 1/2 orange

1. Preheat oven to 175 deg C. Lined with cooking sheet.
2. Mix together brown sugar, oil, vanilla essence and egg. When well mixed, add self raising flour and mix well. Stir in chocolate chips and orange zest.
3. Scoop small teaspoon of soft dough onto cooking sheet. Bake for 15 minutes.
4. Cookies is ready when edge turn slightly brown.
5. Cool on wire rack. Dust with icing sugar.

Although it's not very creative, but it's christmasy. Therefore I have submitted this post to very good recipes white Christmas challenge.

Monday, December 19, 2011

X'mas Orange Yogurt Cupcakes

Wanted to get my mom a X'mas present. Since she likes orange colour and likes to eat orange cake, I decided to make her orange cupcakes. As X'mas is around the corner, I need to look for a easy and fast to make, no mixer required orange cake recipe. Among all that I have searched, this Martha stewart's recipe post is one that fits my requirement:

Ingredients: (make 15 small cupcakes)
1 cup all purpose flour(I used 1/3 cup top flour + 2/3 cup cake flour)
1/2 cup 2 tsp caster sugar (I only used 1/2 cup)
1/2 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1/2 cup plain yogurt (equivalent to 1 cup of Meiji low fat plain yogurt)
1/4 cup vegetable oil
Zest and juice from 1/2 orange
1 large egg
1/2 tsp vanilla essence

1 orange (segmented)
Icing sugar for dusting

1. Preheat oven to 175 deg C.
2. Sift flour, sugar, baking powder, baking soda and salt. Set aside.
3. Pour yogurt, oil, egg, vanilla essence, orange zest and juice in a bowl. Stir well with a whisk.
4. Add sifted dry ingredients gradually till well mixed.
5. Fill each cup 3/4 full. Top with orange segment.
6. Bake for 25 minutes, till skewer comes out clean.
7. Let cool on wire rack.
8. Dust cupcakes with icing sugar.

Verdict: this recipe is good for beginner like me. It did not fail me although it was my first attempt. I modified a little if you compared. I like the soft and moist texture. Will definitely bake this again next time. Hope my mom likes it too.

Although it's not very creative, but it's christmasy. Therefore I have submitted this post to Aspiring bakers: #14: Christmas creative bakes(dec 2011) hosted by hankerie and White Christmas by very good recipes.

Friday, December 16, 2011

Easy Curry Tuna Pizza

I like to watch "省时间达人“and always inspired by how the guest chefs cooked. There was a few episodes that showed how to make pizza in different ways. I was inspired and came out with my own version:

Ingredients: (1 serving)
1 pc Spring Home frozen prata
1/2 can curry tuna
1 small onion(diced)
2 tbsp mozzarella sliced cheese

1. Pan fried frozen prata without any oil till golden brown and fluffy. Set aside.
2. Heat Pan with vegetable oil, fried onion dices till transparent and fragrant. Off the heat.
3. pour tuna in a bowl. Add fried onion dices and stir well.
4. spread tuna evenly on prata. Sprinkle cheese on top.
5. Put in preheated oven at 160 deg C for 5 minutes.
6. Ready to serve.

Verdict: I liked the crispy prata crust! Although it was smaller and thinner than normal pizza, it was very filling. After having one for breakfast, I was already full.

Tuesday, December 13, 2011

Prawn Pancake

Each time we go to Ding Tai Fong(鼎泰丰), we will order the prawn pancake. Recently saw a post by wokkingmum, she said that she likes to eat that too and shared her recipe. I get inspired and modified to this recipe:

Ingredients: (serving for 2)
15 medium prawns
1 sheet dried bean curd skin

1/2 tbsp corn flour
1/2 tsp sesame oil
1/2 tsp rice wine
A pinch of salt
1 stalk coriander (chopped)

1. Remove prawns shell, pat dry, mince and chop prawns to almost paste like.
1. Marinate prawn paste with seasoning. Set overnight.
2. Layer a piece of 15 x 15cm slightly damp bean curd skin.
3. Spread prawn paste at the centre of bean curd skin, fold like a flat spring roll.
4. Dust pancake lightly with Corn flour.
5. Pan fry both side on medium low heat till golden brown and completely cooked.
6. Ready to serve.

Thursday, December 8, 2011

Teriyaki Sweet Corn

I remembered during a trip to Bali last year , we had seafood dinner by a beach(don't know what beach). Before dinner were served, we saw a guy selling BBQ corn near the shore and the smell was so good. We can't resist the smell, so each bought one corn. It was not the normal butter corn, taste more like marinated in teriyaki sauce. It was so good, I had 2 in a row before dinner were served. That experience was so unforgettable and I hope to bring back that sweet taste I had. So here is what I did:

1 corn (cut to half)
Some Teriyaki sauce
Some olive oil and salt

1. Preheat oven at 180 deg C. (better if you have grill pan)
1. Blanch corn in boiling water with a few drop of Olive oil and a pinch of salt. Blanch for 5 minutes. Set aside.
2. Brush corn evenly with teriyaki sauce and wrap in aluminum foil.
3. Bake/grill for 15 minutes.
4. Ready to serve.

As I baked the corn and not grilled, the corn lacked the burnt taste and smell as the one in Bali. Maybe next time I should marinate for 1 day before grill? Anyway, overall it was good, but can be better. ;)

Tuesday, December 6, 2011

Papaya Milk木瓜牛奶

I miss Taiwan and hope i can go there for holiday next year. Each time i go, night markets especially 师大夜市 is a place that i cannot miss. Papaya milk in Taiwan is like pearl tea in Singapore, very popular and can find in most night markets. The locals believe that drink more papaya milk can enhance their "assets". Recently, I stumbled upon Carol's post on papaya milk, and it makes me want to replicate, in hope to bring me closer to my long waited holiday.

Ingredients: (make 1 glass)

200g papaya
120g milk (I choose low fat milk)
1 tbs honey
Some ice cubes

Put everything in juicer and blend well, ready to serve.

Note: I like more papaya in my milk, that's why the ratio is not 1:1 as the adopted recipe.

Thursday, December 1, 2011

Chicken Katsu Don

Whenever we eat japanese food, He will order Katsu Don. So I searched for easy recipe that I can replicate. I stumbled upon a YouTube demo and replicated from there:

Ingredients: (for 1 bowl)
1 pc of chicken fillet (Marinate with a pinch of salt and pepper)
1 bowl of rice
1 egg (beat lightly)

A: all purpose flour, beated egg, bread crumbs

50ml water
1 pkt bonito flakes
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce (from Daiso)
1 tsp sugar
1 big onion (sliced)

1. Coat chicken fillet with flour, then egg then bread crumbs. Set aside.
2. Heat pan with oil. Fried chicken fillet till golden brown. Cut into big chunks. Set aside.
3. Boil water with bonito flakes, simmer for 20-30 minutes.
4. Add mirin, sake, sugar and soy sauce, stir well.
5. Add onion and simmer till soften.
6. Add chicken fillet. Then pour lightly beated egg on top.
7. Cover lid for 30 seconds and off the heat.
8. Transfer all ingredients to a bowl of rice and ready to serve.

Note: I did not add sake but it did not affect the taste of Katsu Don, and it did taste like what we eat in any Japanese restaurant. Have cooked this for a few times, and it always taste good.

Tuesday, November 29, 2011

Easy Chocolate Cupcakes

That day my friend craved for chocolate cakes(due to PMS) but I was not. After a week, my turn to crave for chocolate cakes. So I searched around for easy to make chocolate cake that no need to use electric mixer(because I'm lazy, ha!) and this is the recipe I followed(I used half of the ingredients):

(adopted from Martha Stewart recipe)

Ingredients:(make 15 small cupcakes)
1/3 cup (36g) unsweetened cocoa powder
3/4 cup (82.5g) all purpose flour (I used cake flour)
3/4 cups icing sugar (I used 1/2 cups=60g)
3/4 tsp baking soda
1/3 tsp baking powder
1/3 tsp salt
1 egg
1/3 cup (80g) warm water
1/3 cup buttermilk (I used low fat milk + 1 tsp white vinegar)
1 1/2 tbs safflower oil( I used vegetable oil)
1/2 tsp pure vanilla extract (I used vanilla essence)

1. Preheat oven at 175 degree C.
2. Sift all dry ingredients: cocoa powder, flour, sugar, salt, baking soda and baking powder in a big bowl.
3. Add egg, warm water, milk, oil and vanilla essence, mix well and stir till smooth, about 3 minutes.
4. Pour mixture in piping bag and fill cup 3/4 full.
4. Bake for 20 minutes, till tops spring back when touched.
5. Transfer to a wire rack , let cool completely.

Verdict: I like it not too sweet and the heavenly chocolate aroma, it really reminds me of awfully chocolate cake. It definitely fulfilled my craving and I am happy now. ;)

P.S: no frosting for me, so I added some almond slices as decoration and give some crunch.

Not sure if this recipe passed this month Aspiring Bakers: enjoy cupcakes! Criteria, I still try and submit this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Saturday, November 26, 2011

Lemon Yuzu Cupcakes

Recently I bought a packet of Marigold Peel Fresh Yuzu juice. And thinking I can substitute lemon juice with Yuzu juice (both are from citrus fruits) if i am baking lemon cupcakes. So I adopted recipe from 爱丝特 and modified from there:

Ingredients: (make 15 small cupcakes)
100g margarine
60g caster sugar
2 eggs
120g top flour
1/2 tsp baking powder
Pinch of salt
1/2 potion of lemon peel (fine chopped)
1/2 tbsp +1/2 tsp Yuzu juice

1. Beat margarine till smooth.
2. Add half potion of sugar each time, till mixture turn slightly pale.
3. Add egg, pour 1/4 potion each time till mix well.
4. Add sifted top flour, baking powder and salt. Use spatula to mix well.
5. Add lemon peel and Yuzu juice, mix well.
6. Fill 3/4 cup full and put in preheated oven at 160 degree, bake for 20 minutes.
7. Cool on rack and ready to serve.

I go less with sugar(adopted recipe use 100g), and substitute with 1/2 tsp more Yuzu juice(adopted recipe only use 1 tbsp of juice), in hope of "borrow" the sweetness from the juice.
I like the fluffy texture! Also each bite With lemon peel bits. Yuzu juice does give a hint of yuzu flavour to the cake, and it complimented the lemon peel bits and gave out a nice citrus aroma.

I have contributed this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Sunday, November 20, 2011

Rice Wine Prawns 烧酒虾


虾 15个
米酒 3大匙
姜 2-3片
蒜 1-2个(拍扁)
枸杞子 2小匙 (先泡水软化)
盐 少许

⒈ 先将洗净去肠的鲜虾用盐和胡椒粉腌过。
⒉ 在平底锅内烧热米酒。
⒊ 待酒烧热后,加姜片和蒜片,继续烧至散发香气。
⒋ 加枸杞子,并把虾放入。盖上盖子小火焖煮1至2分钟。
⒌ 开盖,虾翻面,煮熟。
⒍ 最后加点盐。试味。不够的话,可加多一点。
⒎ 加点葱花点缀,趁热上桌即可。

Friday, November 18, 2011

Fruit Tea Cupcakes

After baking banana cupcakes, i have more confidence in baking more cupcakes, and try out new recipes, this time i adopted recipe from 爱丝特 and modified from there:

Ingredients: (make 15 small cupcakes)
2 Fruit tea teabags
30g low fat milk
1 egg
50g Caster sugar
50g vegetable oil
100g top flour
1 tsp baking powder

1. Remove tea leaves from teabags. Soak tea leaves in milk for 10 minutes or more.
2. Beat egg and sugar till smooth and slightly pale.
3. Add milk with tea leaves and mix well.
4. Add sifted top flour and baking powder, mix well.
5. Add vegetable oil and mixed well.
6. Fill each cup 3/4 full. Put in preheated oven at 160 degree for 20 minutes.
7. Cool on rack and ready to serve.

I used fruit tea instead of Earl grey tea as I have a box of fruit tea teabag in my kitchen cabinet that's still not opened. And also this is my first time using tea in cupcakes, I want to see how well it turned out. Surprisingly, it turned out quite well, very spongy and has very nice berry aroma. I don't like to add frosting on top as i find frosting too sweet, so I sprinkled some mixed seeds instead.

I have contributed this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Thursday, November 17, 2011

Banana Cupcakes

Before baking these banana cupcakes, I actually encountered a few failure, either the top part was too hard or the centre part sunken in. Thanks to this month aspiring bakers theme: enjoy cupcakes! I give myself more reason to challenge cupcakes. And thanks to min(the host for this theme)and her encouragement, I give myself target to come out with at least 1 good entry to participate.

This time I adopted recipe from abbymonster and replicated from there:

Ingredients: (make 10 cupcakes)
100g top flour
1 tsp baking powder
1 egg
60g caster sugar
1 banana (equivalent to 120-130g)
60g vegetable oil
30ml low fat milk
1/8 tsp salt
Chocolate chip for decoration

1. Use fork to mash banana.
2. Sift top flour and baking powder.
3. Beat egg and sugar till smooth and slightly pale.
4. Add mashed banana, milk and salt, mix well.
5. Add sifted flour and baking powder, mix well.
6. Add vegetable oil and stir well.
7. Fill each cup 3/4 full. Top with chocolate chips.
8. Put in preheated oven at 180 degree and bake for 20 minutes.
9. Cool on rack and ready to serve.

These cupcakes turned out well! soft texture and nice banana flavour! It gives me confidence to bake some more cupcakes! thanks to abbymonster's reliable recipe!

I have contributed this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Thursday, November 3, 2011

Egg with Chive, Cai Bo and pork floss

I had some chives(韭菜)in the fridge, so I decided to use chives, and some dried radish(菜脯)to fry egg. Once the egg was done, I sprinkled some pork floss on top. As I used 3 ingredients for this egg, I called it a 3 star egg.
it was a very easy comfort home cooked food, can eat it on its own or serve with porridge or rice.

2 stalks of chives (chopped)
2 eggs
1/2 tbs Cai Bo (wash and soak for 5 min)
1 tbs pork floss
A little Soy sauce and pepper

1. Beat egg in a bowl. Add chopped chive and Cai Bo. Stir well with fork.
2. Add pepper and some soy sauce to taste.
3. Heat pan with vegetable oil. Once hot, pour egg in.
4. Swirl pan and let egg set.
5. Lower the heat, Turn egg over and cook well.
6. Serve on a plate and top with pork floss.

Wednesday, November 2, 2011

Red Bean Soup

I like my red bean soup with a hint of dried orange peel taste and fragrance. The Cantonese way. So I decided to make my own -- with more punch of dried orange peel.
You can omit dried orange peel if you don't like it.

90gm red bean (washed)
5 cups of water
5 slices of dried orange peel(washed)
70gm of rock sugar
Some pandan sago (for slight pandan flavor)

1. Put red bean, dried orange peel and water into a rice cooker. Set to "cook" mode, Cover lid and simmer.
2. Simmer for 1 hour, Stir occasionally. Cook till red bean soften and break apart and soup turn reddish.
3. Add 1 cup of water and rinsed sago and rock sugar. Stir well and continue to boil till sugar dissolved and sago turn transparent.
4. Put to "warm" mode. Cover lid and continue to simmer.
5. After 15 minute it's ready to serve.

Tuesday, November 1, 2011

Luncheon Meat Fried Rice



Recently I flew to US by SQ, to and fro on the plane for almost 56 hours, and had a total of 10 meals! On my way to US, I asked for fried rice. When served, the main was just mixed veg fried rice with egg and nothing else. I thought it will taste bland, but to my surprise it was quite fragrant and tasty! And it was the best meal among all plane food that I had during that 56 hours.
It was so unforgettable and I wanted to bring back the same flavor when I came back to Singapore. So i bought mixed veg from NTUC and cooked luncheon meat fried rice.

2 tbs of mixed veg
1 slice of luncheon meat (diced)
2 bowls of cooked rice
1 egg
1 tbs oyster sauce
A pinch of garlic powder, white pepper and some fish sauce to taste

1. Fried egg to just cook, set aside.
2. Boil mixed vegetable in water with a pinch of salt and olive oil, till soft and cooked. Set aside.
3. Fried luncheon meat dices till crispy.
4. Add mixed vegetable and fried with garlic powder and oyster sauce till fragrant.
5. Add rice and fried egg, stir well.
6. Sprinkle white pepper and fish sauce and stir fried till fragrant.
7. Ready to serve.

I am so proud of myself! because this is exactly how SQ fried rice tasted like, with added ingredient:luncheon meat! Will cooked this again for my mom.

Monday, October 31, 2011

Melt in your mouth Pandan German Cookies

I like everything pandan, be it pandan chiffon cake, pandan kaya, pandan kueh etc. Saw a few recipes on German cookies and want to feel the melt in your mouth sensation. Yet, I want to try adding pandan flavor to it. So I decide to modify this recipe to fit in the pandan.

Recipe Adopted from Happy home baking

120g margarine (room temperature)
40g icing sugar (sifted)
1/2 tsp pandan paste
125g potato starch
80g top flour

1. Beat margarine and icing sugar till soft and fluffy.
2. Add in pandan paste and mixed well.
3. Sift in potato starch and top flour. Use spatula to mix well and form soft dough.
4. Roll dough into balls. Arrange on Lined baking pan and press lightly with a fork. (dip fork in water after each time to prevent dough From sticking To the fork)
5. Bake in preheated oven at 170 deg C For 15 min. (with my small oven I need to bake for 25 min)

Verdict: all my colleagues liked it! Not too sweet and it really has the melt in your mouth power. With the pandan flavor, it actually reminds me of pandan kueh bangkit! Maybe I can bake this cookies before CNY , and tell people it is kueh bangkit! ;p

Saturday, October 29, 2011

Cranberry Mojito

I don't drink alcohol so I always ask for mocktail and any drink in virgin version. That day, I received a bottle of Ocean Spray Cranberry Cocktail juice and thinking how to spice it up. So happen that I saw a box of fresh mint leave in the supermarket and decide to buy back and make virgin cranberry mojito.

Method: 1 glass of cranberry juice, half glass of mint leave(wash and break into pieces), a hint of lime juice and add some ice! Voila! A glass of refreshing drink is ready to serve.

P.S. Cranberry is rich in vit C and it helps to prevent cancer.

Thursday, October 27, 2011

Hakka Suan Pan Zi 算盘子

My mom is a Hakka. Recently she said that she missed eating算盘子, and shared with me her recipe. After that week, I decided to be a good girl and cooked for her.
She said that I must put yellow tau gua, black fungus and dried shrimps to bring back the traditional taste that she remembered. So I tried to search for a recipe that is similar and has those ingredients.
I adopted recipe from 新食谱 and modified from there:

1 cup sweet potato flour
Half of yam
10g Dried shrimps (soak in hot water for 15 min)
2 pc of black fungus (soak in hot water for 15 min)
1 pc of yellow tau Gua (slice)
1 tsp of salt
1 tbs of oyster sauce
1 tsp of xo sauce
Abit of pepper,dark soy sauce.

1. Steam yam till soft and cooked. Mash while hot.
2. Add sweet potato flour and salt and use hand to form dough.
3. Roll into flat ball. Boil in hot water. Set aside.
4. Fried tau gua sliced till golden. Set aside.
5. Fried xo sauce till fragrant, then add dried shrimps and fried till fragrant.
6. Add black fungus and tau gua and continue frying. Add some water and bring to boil.
7. Add yam ball and stir well.
8. Add seasoning: oyster sauce, dark soy sauce and pepper. Add some water and mixed well.
9. When boil , it's ready to serve.

Verdict: my mom likes it! Yam ball is full of yam bites and flavor, with the right flavor of sauce and ingredients, it was very addictive and filling.

I have contributed this post to Aspiring Baker #12: Traditional kueh (October 2011) hosted by SSB of Small small baker.

Wednesday, October 5, 2011

Lemongrass Drink

I fell in love with this drink while waiting for our spa treatment in Bali few years ago.. It really soothed and calmed me on a hot weather.
After that, When I go to any Thai restaurant, I will order one if it shows on the menu. There was once I ordered this drink and it was served together with syrup. I didn't really like it this way as it didn't have the brew till just right and 入味 feeling.

Recently, I went to supermarket and to my delight, I saw a box of fresh lemongrass that costEd only $1, I bought without hesitation. I want to make my own lemongrass drink.

I put 3 stalks of fresh lemongrass in 4 cups of water and bring to boil. Lower heat to simmer for 1 hour. Add 50g(or more)of rock sugar and continue to simmer for 1/2 hour. Serve hot or cold.

Although this is my first attempt but it turnEd out to be what I really want! The taste was just right! It not only make me happy and also give me comfort ;)

Monday, October 3, 2011

Peanut Cookies

I always like to eat peanut cookies during CNY. And I always looking for one that's not too sweet nor hard. So since CNY is approaching, I decided to make my own. I'm a sucker for very easy and simple recipe. After searching for many recipes, I decided upon this one. I substitute plain flour with self raising flour so I omit baking powder and salt. And I choose peanut powder with no sugar added. Wella! My 1st attempt is a success! It turned out really nice and meet my requirement--melt in my mouth and not too sweet :)

(Recipe adopted from Cuisine Paradise)

Ingredient: (36-40 balls, depends on the size)
100g self raising flour
100g peanut powder
50g icing sugar
70-80g veg oil

Egg white as egg wash

1. Mix sieved self raising flour, icing sugar and peanut powder in a mixing bowl.
2. Add oil abit at a time, knead with hand, till dough bind together.
3. Roll to marble size and brush on egg wash.
4. Put in preheated oven at 170 degree C for 20-25 min till golden brown.
5. Let it cool on rack and ready to serve and store.

Wednesday, September 28, 2011

1st attempt: Kaya Tart

I always like kaya and want to make cupcake and cookie with kaya in it. While making pineapple tart,my pastry potion is more than pineapple filling so I substitute with kaya jam. You know what? It turned out quite well! Will make just kaya tart next time ;)