Sunday, September 25, 2016

Sweet Potato Loaf (& Donuts)

Okay, after all those Korean food posts, let's move on LOL
This time I'm sharing one of the bread I recently made. I had some sweet potatoes, those with orange flesh so I decided to use some for this bread
I made half of the dough into donuts and the rest I shaped into loaf
Nice and sweet taste and aroma, soft and fluffy with slight chewiness, and little bits of sweet potatoes here and there
Recipe is from My Mind Patch
(she used purple sweet potato)
What you need:
115g fresh milk (you may add up to additional of 25g depending on the water content of the sweet potato)
25g beaten egg
30g caster sugar
1/4 tsp salt
20g coconut oil
100g mashed steamed sweet potato
225g bread flour
3/4 tsp instant yeast
some beaten egg
  1. Using bread maker to knead the dough: Pour in the wet ingredients first into the pan: milk, egg, sweet potato and oil. Followed by the dry ingredients: sugar, salt, flour and lastly yeast (make sure salt and yeast are separated). Press 'dough' function and let the machine start the kneading. After 5mins, check whether the dough is too dry. If it is, add more milk up to 25g)
  2. Let the machine does continue its work (about 1hour 30mins with the first proofing)
  3. After its done, remove the dough from the pan and transfer to a lightly floured surface. Flatten it to release some trapped air bubble
  4. Divide the dough into 2 equal portions. Roll up each dough and pull down the sides a few times to stretch it out and seal at the bottom
  5. Place them in a covered container and let it rest for 10mins
  6. Roll out each dough using rolling pin, flip it over so the smoother side will face outside after rolling up
  7. You may place small bits of sweet potatoes if you have (optional, I skipped)
  8. Roll up the dough from one of the shorter end, pinch to seal
  9. Place the dough into pan of your choice (I used loaf pan), spray some water and cover with damp cloth, let it proof til doubled in size (about 1hour in a warm oven/microwave)
  10. Preheat oven to 180degC 15mins before proofing time ends. Brush the top of the dough with beaten egg and bake for about 25 to 30mins (when you knock the top there's a hollow sound and it's nicely browned)
  11. Remove from oven and brush the top with melted butter, transfer to a cooling rack and let cool before you cut it into slices
  12. Keep in an airtight container

I used about a third of the dough to make donuts, it turned out well, too
  1. Flatten the dough using a rolling pin. Use donut cutter to shape
  2. Prepare a wok with some cooking oil and preheat. Once oil is hot, reduce the fire to low. Wait for about a minute and start frying the donut, not too many at one time, til browned on both sides
  3. Remove from heat and put them on a strainer
  4. When it's slightly cooled, transfer to a cooling rack and let it cool completely
  5. Decorate as you prefer. I used Nutella to 'glue' the chocolate sprinkles

Obviously, the kids prefers the donuts LOL

Wednesday, September 21, 2016

Stir Fry Korean Ramyun Noodles

I am back again, first post of the month, still Korean food LOL
I guess after this post I shall take a break from anything Korean before people start to think this is a Korean food blog haha..
Anyway, you will not regret trying this dish. Beware, it's in fact so addictive that as of now, I have made this dish three times!
It's basically instant noodles - the improved version. Oh so yummy! Thanks Sharon of Delishar for the wonderful idea! So simple but so delicious!

What you need:
1 packet instant Korean noodles (I used Nongshim spicy shin ramyun) with the seasoning and dehydrate toppings
1 tbsp ketchup
1/3 cup kimchi with the juices, chopped (I used my homemade emergency kimchi)
1 chicken fillet, cut into small pieces (I skipped)
1 clove of garlic
a little cooking oil
some water to boil the noodle
salt and pepper to taste
1 egg, make sunny side up or poached
roasted sesame seeds
chopped spring onion (I skipped)
  1. If using chicken, season it with salt and pepper
  2. Bring a pot of water to boil and cook noodle and the dehydrate topping slightly undercooked, drain and set aside (you wouldn't want to eat this dish with soggy overcooked noodles LOL)
  3. In a pan, heat oil and add in chicken, stir til cooked and add in garlic followed by kimchi, stir for awhile
  4. Add in noodles and also ketchup and the seasoning pack, stir well
  5. If it's too dry, add in a little water (I added very little water)
  6. Mix well, remove from heat and transfer to a serving plate
  7. Top with sunny side up and sprinkle with sesame seeds
I love the texture of the noodles, springy with a slight chewiness

Taste heavenly!

Friday, August 19, 2016

Budae Jigae

My third dish I cooked to satisfy my craving for Korean food this time was Budae Jigae, another famous Korean army base stew where the typical Korean stew comprises of stuff influenced by Americans when US military came to Korea
It's something like Korean style steamboat where you prepare the soup base and dumping in all ingredients of your choice and eat immediately
Love love this dish! :)

Piping hot! Yummy! 

Again, I followed recipe from Seonkyoung Longest

What you need:
(I made half recipe as written below)

For the sauce:
3 tbsp gochugaru (Korean red chili pepper powder)
1.5 tbsp soya sauce
1 tbsp fish sauce
1 tbsp rice wine (soju)
1/2 tbsp sugar
1/2 tsp doenjang (Korean fermented soya bean paste -> can be replaced with miso)
1/2 tsp salt
1/4 tsp ground black pepper
30ml water
5 cloves of garlic, chopped finely

For the stew:
1/2 cup kimchi (I used my homemade emergency kimchi)
30g rice cake slices, soaked in warm water for 20mins if frozen
1/4 can spam, slice thinly about 5mm thick
2 hotdogs, slice as preferred
1/4 block of firm tofu, slice thinly about 5mm thick
3 spring onion, cut about 5cm long
50g dangmyeon (Korean sweet potato noodles, soaked in warm water for 20mins)
30g enoki mushroom, discard the root
2.5cups chicken stock
60g dried ramen noodles
a bunch of baby romaine lettuce (I added this)

1. In a bowl, mix all ingredients for the sauce and set aside
2. Just before serving, in a shallow and thick bottom pot, arrange kimchi, rice cake, spam, hotdogs, and tofu 

3. Place dangmyeon, enoki mushroom, romaine lettuce and spring onion on top in the middle

4. Pour over sauce and stock and over high fire for 5mins. Reduce to medium fire and stir everything til well mixed

5. Add ramen noodles, stir til cooked and it's ready to eat!

Original recipe used other ingredients such as breakfast sausage, baked beans and sliced cheese
I didn't use breakfast sausage and baked beans I do not fancy these two. And I found cheese is not meant to be inside this dish, but then again on the second thought I will try to add sliced cheese the next time I make this dish again, I think should be good :)

Thursday, August 18, 2016

Homemade Yangbaechu-Kimchi (Emergency Kimchi)

My second Korean dish to fill up my Korean food craving, kimchi!

This is the second time I made kimchi
The first one was also the easier way to make kimchi which is really good. You may view the recipe HERE
Now it's another type of fast making kimchi. It's really good when you are craving for kimchi but do not have the time to make the traditional way. And this tastes really good, too. How amazing it can taste that good without any fermentation needed! Love this! :)

Recipe is from Maangchi

What you need:

1 kg of napa cabbage, cut into half, quarter them then slice into chunks
1 cup water
1/4 cup sea salt

Kimchi paste:
1/4 cup hot chili pepper flakes
1 tbsp sugar
1/4 cup fish sauce
1/4 cup minced garlic
4 stalks of spring onion, chopped (about 1/3 cup)
1/4 cup julienned carrot

  1. Mix water and salt. Rinse cabbage and then soak them in the salted water. Let it soak for 10mins (I left it soaked for 1hour)
  2. Mix all ingredients for kimchi paste in a bowl, set aside
  3. Rinse the soaked cabbage at least 3 times and drain the water, leave it for about 15mins
  4. Mix in cabbage into the kimchi paste and stir well til fully incorporated
  5. Store in a container and keep in the fridge, press down the kimchi stack with your fingers to protect them from being exposed to too much air
  6. You may consume immediately like salad (it's really good!) or the next day (faster fermentation in room temperature but I kept immediately in the fridge)

I should have doubled up the recipe to fill this container up to the brim!


Can't wait any longer to eat this crunchy sour spicy delicious salad! Nom nom nom...

Tuesday, August 9, 2016


I have been craving badly for Korean food lately, so please bear with me if you always see Korean dishes for the next few posts :)

This time I share with you  a famous Korean stir fry noodles called Japchae
I used recipe from Seonkyoung Longest this time. It's really yummy but a little too sweet to my liking. The next time I cook this dish again I will make it less sweet
Too bad DH and the kids don't fancy this dish, so it's all mine! :)

I forgot to sprinkle sesame seeds!

This is a simple recipe but quite a lot of steps in the preparation

Here is the recipe
(I made half recipe as written below)

What you need:

For beef:
250g beef - thin slices (sirloin or chuck tender)
1/2 tbsp sugar
1/2 tbsp soya sauce
1/4 tbsp sesame oil
1/4 tbsp mirin
1 clove garlic, finely chopped

some vegetable oils
2 eggs, lightly beaten
1/4 medium size onion, thinly sliced
1/4 red bell pepper, julienned
1/4 large carrot, julienned
3 large shitake mushroom, thinly sliced

For spinach:
a bunch of fresh spinach
1 clove garlic, finely chopped
1/8tsp salt (a large pinch)
1/2 tsp sesame oil
1/4 tsp sesame seeds
small pinch of ground black pepper
200g Korean sweet potato noodles

For sauce:
40ml soya sauce
20ml honey (I followed the original recipe 40ml and found it too sweet hence the change here)
1 tbsp sesame oil
1/2 tbsp sesame seeds
small pinch of ground black pepper
more salt, black pepper and sesame oil when adjusting the taste


***Marinate the beef:
Mix beef, sugar, soya sauce, sesame oil, mirin and garlic, toss evenly and keep aside for at least 10mins - I did for an hour)

***Stir fry the vegetables and beef:
Heat a cooking pan, add in 1 tsp of vegetable oil. Add in onion, add a pinch of salt and stir fry for 5mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in bell pepper, add a pinch of salt and stir fry for a minute. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in carrot, add a pinch of salt and stir fry for 3mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in mushroom, add a pinch of salt and stir fry for 2mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in marinated beef and stir fry for 7mins until cooked through and all moisture has evaporated. Remove from pan, transfer to a small bowl and keep warm

***Blanch the spinach:
Bring a pot of salted water to a boil. Add in spinach and blanch for a max of 10secs. Remove from hot water (don't throw away the water!) and immediately transfer to a bowl of ice water and drain. Squeeze out excess water and then mix spinach with garlic, salt, sesame oil, sesame seeds and black pepper. Set aside

***Make the omelette:
Heat a pan with 1 tsp oil and pour the beaten eggs and make thin omelette. Slice into thin ribbons when cooled

***Cook the noodles:
In the water used to blanch the spinach, add in Korean sweet potato noodles and 1 tbsp vegetable oil. Cook for about 7-10mins according to the instructions. Drain and set aside. Cut if the noodles is too long (I didn't do this)

***Prepare the sauce:
Mix together soya sauce, honey, sesame oil and sesame seeds also black pepper. Set aside

***Assemble the japchae:
In a big bowl, add in noodles and the sauce, mix together until sauce is well absorbed by the noodles. Add in all vegetables and beef, toss gently to combine. Garnish with egg ribbons and sesame seeds if desired (I only garnished with egg ribbons). Serve hot or at room temperature


Friday, July 29, 2016

Berry Nutty Gluten Free Tarts

These tarts are really yummy and refreshing, there are a lot of things going on in every bite
It's tangy, sweet, nutty, crunchy, light, smooth, creamy and chocolaty. Everything happens at once. In particular Abby and I enjoy eating this delightful treat. Yum!

They look pretty, aren't they?


What you need:

For the crust:
80g almond flour
1 egg white
2 tbsp brown sugar
2 tbsp butter
  • Preheat oven to 165degC. Line muffin tin with cupcake liners
  • Mix almond flour, egg white, brown sugar and butter til thoroughly combined
  • Spoon about 2tbsp to each muffin cups and press evenly to the bottom and sides
  • Bake about 15mins until the crusts start to brown
  • Let cool and remove the liners

some Nutella or melted dark chocolate

For the filling:
1 cup whipping cream
2 tbsp icing sugar
1/2 tsp vanilla extract
some cacao nibs
some chopped berries
  • Pour cold whipping cream in a chilled bowl, add in icing sugar and vanilla extract
  • Beat til stiff peak. Fold in gently cacao nibs and chopped berries

some crushed pistachios to sprinkle
some strawberry chia seed jam to drizzle

For the strawberry chia seed jam:
150g strawberries, sliced
juice of a quarter of a lemon
1/4 tsp vanilla extract
3/4 tbsp chia seeds
2 tbsp honey (depending on the sweetness of the strawberries, mine was pretty sour)
  • In a small sauce pan over medium low fire heat 150g sliced strawberries til soft and juicy
  • Add in juice of a quarter of a lemon and 1/4 tsp vanilla extract, stir well
  • Blend the mixture using hand blender til smooth (I left a little of strawberries chunks for texture)
  • Add in 3/4 tbsp chia seeds and cook for about 5mins, stirring frequently til thickened
  • Remove from fire and let cool before storing it into a glass jar. Keep refrigerated

How to assemble:
  • Scoop about 1/2 tbsp of Nutella or melted dark chocolate onto the cooled crusts and spread evenly
  • Spoon a dollop of sweetened whipped cream mixture over Nutella. Sprinkle with crushed pistachio and drizzle with strawberry jam. Best serve chilled

These tart is a great alternative for healthier choice of sweet treats with the usage of great stuff with many health benefits

I couldn't stop taking pics of these pretty little treats! :)

A must try refreshing, considerably healthier choice snack! :)

Thursday, July 28, 2016

Eclairs - Fool Proof Recipe

Ian is basically not a cake person, he doesn't really have sweet tooth - unlike his sis. Having said that, there are some sweet treats which he consistently enjoys having. One of them is éclairs
So, for his 9th birthday last week, when I asked him what he wanted me to bake for him, he said no cake. I asked, éclairs? He nodded in full excitement LOL

My family and I love it too, actually, but I do not really bake it often. As far as I remember, this was only my third time and in fact my first time using different recipe. Previously I always used this recipe

This time I attempted another recipe, from Kenneth of Guai Shu Shu
Ingredients are more or less the same, the only difference is his method is using electric mixer while my usual recipe is not. Result is very similar taste and texture. Love it :)

This recipe is more fool proof as the mixing is done by the machine, which I like
I was forgotten to take pics of the pretty hollow inside of the puff as well as how it looked inside with the filling, hope I remember the next time I bake this again :P

What you need:

For the choux pastry:
4 eggs
125g butter
125g plain flour
250g water

For the filling:
I used the same recipe as I did previously. Click the link I wrote above

For the chocolate coating;
I used the easy way, I melted 200g dark chocolate over double boiler. After melting while it's still hot, add in about 1 heaped tbsp of butter. Stir well

  1. Preheat oven to 200degC. Grease and line 2 cookie sheets
  2. In a sauce pan over medium low heat, bring to boil water and butter. Add in flour while stirring vigorously until well mixed. Keep stirring til the dough doesn't stick to the pan and start to form a ball like shape. Let cool briefly about 5mins or so
  3. Transfer the dough into a mixing bowl. Beat for 30 seconds. Add in eggs, one at a time and make sure to add the next one after it's really well mixed (to be safe, add the next egg after at least 30 seconds of beating) Dough will be smooth and glossy but not runny
  4. Transfer dough into a large piping bag. Snip the tip to make about 1.5cm hole (or you can use piping nozzle with round tip) Pipe dough to your preferred length, about 10cm, onto lined cookie sheet
  5. Bake for 15mins and then reduce the temperature to 180degC and bake for another 20mins or so til it's golden and firm to the touch (Do not open oven door during baking especially the first 20mins to avoid puffs to deflate)
  6. When it's done, remove from oven and transfer to a cooling rack. Poke each puff at both ends with a toothpick to release trapped moisture inside
  7. When the puffs are completely cooled, you can either slit lengthwise at one side to slather the filling in it, or you also may use piping bag with small tip to poke into one end of the puff and pipe the filling
  8. Last step is to dip the top of each puff with melted chocolate topping. Store in an airtight container. If need to stack, layer with plastic or parchment paper in between. Keep refrigerated

For the special birthday boy, I presented the éclairs a little differently. I stacked them to make it like a pyramid and drizzled with homemade easy chocolate sauce

The birthday boy was delighted to see the éclairs pyramid! :)


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