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Tuesday, June 7, 2016

Braised Chicken In Soy Sauce (Ayam Masak Kecap)

Easy dish cooked in pressure cooker, resulting in a soft and flavourful meat. Nice to eat with a bowl (or two) of fluffy hot rice :)



 
 
Recipe is modified from Signora pressure cooker recipe book
 
What you need:
 
1 free range chicken, cut into parts
1/2 yellow onion, sliced
5 cloves of garlic, minced
about 6 tbsp dark sweet soya sauce (kecap manis)
1 tbsp sesame oil
1/2 tsp chicken stock powder
salt, pepper, sugar to taste
2 tbsp butter
about 1-2 tbsp water
 
Method:
  1. Melt butter and sesame oil in a pan of preheated pressure cooker for sauteeing (mine is "meat/bean")
  2. Sautee onion and garlic til fragrant, add in chicken, kecap manis, water and other seasonings. Mix well
  3. Cover the pressure cooker, press "cancel" then press "chicken" button and let it does its work
Note:
  • Each pressure cooker has its own unique function, please study yours first before using
  • This recipe can be cooked using normal wok over stove
 


I served this chicken dish with a simple stir fry carrot and cabbage. Simply sautee minced garlic in a wok with a little oil, add in cabbage, carrot and tomato, also a little water, let boil and simmer for a few mins til vegetables are soft (not too soft though) and season with salt and pepper



Friday, June 3, 2016

Milo Chiffon Cake

This is the most moist chiffon cake I ever made and eaten. I failed twice before finally made it on the third try. So happy!
It's so delicious, chocolaty with a hint of malt flavour from the Milo used. Texture is so soft and fluffy, the kind a chiffon cake should have :)


 
 
Recipe is from Peng's Kitchen
 
What you need:
 
80g egg yolks
40g sugar
100ml oil (I used rice bran)
2 tsp vanilla extract
160g cake flour
1/4 tsp salt
150ml warm milk
150g Milo powder
250g cold egg whites
60g sugar
 
Method:
  1. Mix in Milo powder into warm water, stir well til powder is dissolved. Set aside
  2. Beat yolks and sugar til pale and fluffy. Add in oil, vanilla and milk mixture, stir well to combine
  3. Sift in flour and salt, mix well
  4. In another clean bowl, beat egg whites til frothy. Add in sugar gradually til reaches stiff peak
  5. Mix in 1/3 of the egg white batter into Milo batter
  6. Pour the mixture into the remaining egg whites, fold in gently til well combined
  7. Pour the batter into ungreased 21cm chiffon pan and bake in preheated oven of 180degC for 45mins
  8. Remove pan from oven and invert on a wire rack, let cool completely and unmould

Abby really loves it she could eat 3 big slices at one go! :)



Yummy yummy!
 
 
 
So pillowy soft! This gonna be one cake I will bake again and again in the future :)

Monday, May 23, 2016

The Killer Toast (1 Proofing)

Finally I am blogging about this bread. This recipe has been so so popular especially in Instagram
I have been baking this bread many times,  most of the time in loaf and pull apart buns shapes, but every time I had no chance to take pictures as it always finished out in an instant LOL

Yes, it's that good. This bread is really soft and fluffy with a milky taste, we love it a lot!
Besides the taste and texture, the winning point about this recipe is it only needs one time of proofing, which cut the preparation timing as compared to the traditional way of preparing bread by about an hour




Recipe is from Victoria Bakes

What you need:
(for 450g loaf)

260g bread flour
3g instant yeast
1 large egg + full cream milk = 180g
30g sugar
2g salt
30g butter

Method:
  1. Pour milk and egg in the bread maker pan, followed by bread flour, salt in one corner and sugar in another corner
  2. Make an indentation in the centre and pour in instant yeast
  3. Set the machine to Dough and press start
  4. After 5mins, add in butter and let the machine do the rest of the kneading, about 30mins depending on the type of bread maker
  5. Take out the dough from the pan and place it on the lightly floured surface
  6. Knead slightly for a few mins til dough is smooth and window pane is achieved
  7. Divide the dough into three, flatten each using rolling pin to oblong shape and roll the dough away from you like when you're making swiss roll
  8. Place the three shaped dough into a greased and line loaf pan, cover with damp kitchen towel and let it proof til it almost reaches the rim of the pan (mine was taller than that!)
  9. Bake in the preheated oven of 170degC about 45mins til the top is browned evenly and sounds hollow when tapped
  10. Remove from oven and transfer to a cooling rack. Brush the top with melted butter for extra shine
  11. Cool completely before slicing it

Fresh from the oven (yes, it's a night baking LOL)
 




 And the next morning after breakfast, I took more pictures with the remaining 1/3 of the loaf haha...

 

Saturday, May 7, 2016

Eggs In A Cup

Another treat I enjoy eating that you may consider to surprise your mom on Mother's Day
If she doesn't prefer something sweet in the morning while you plan to make her breakfast, this is one good choice. It's in fact also good for lunch or snack :)





Okay, this one needs more chopping and stuff you need to do in the kitchen, but trust me, it's worth it :)

What you need:
(6 cups)

Mission Original Wrap
chopped red peppers
chopped green peppers
sliced Swiss brown mushroom
halved cherry tomatoes
sliced breakfast ham
6 eggs
3 tbsp grated Parmesan cheese
3 tbsp grated Mozzarella cheese
salt and black pepper to taste


1. First, preheat your oven to 180degC. Grease 6 holes muffin pan. In a bowl, mix in eggs, Parmesan cheese, salt and black pepper
 
 
2. Cut wraps into circles that can fit nicely into each hole in the muffin pan. Place them into the pan. prepare the ham, and vegetables
 
 
3. Place the ham and vegetables equally into each cup followed by pouring the egg mixture over it, close to the rim of the cups
 
 
4. Carefully place the pan into the preheat oven and bake for about 15mins. Remove from oven and add in mozzarella cheese into each cup and bake again for about 5mins til the cheese melted and the cup is crispy, Serve warm
 
 
 
This is a very versatile dish as you may use whatever ingredients you prefer. What I made was what my family and I love. You can replace ham with bacon, sausage while you can use whatever vegetables you love :)
 
 
Crispy cup with delicious juicy filling. Yum!
 
 
 
This is another post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow
 
At the same time, a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners created in collaboration with Mission Foods
 
 
One more recipe in this book that caught my eyes was Beef Bulgogi and Kimchi Wraps. I must try this! :)
 
 
 
Meantime, I'd like to wish all the wonderful mommies out there.. HAPPY MOTHER'S DAY!
 

Banana Chocolate Cheese Wrap Roll

Finally I am well. Got flu bug from Ian, a pretty bad one it took almost 2 weeks for me to finally function normally. Well, I felt better last weekend but somehow got worse again. Health is wealth. It's not fun to fall sick. So relieved now, phew...

Anyway, this post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

So here is the first one, banana chocolate cheese wrap roll - a delicious sweet treat
I always love these three combination. Easy peasy to make and so yummy. You can prepare this for breakfast, or brunch or even as snack


 
 

What you need:
(1 serving)

1 Mission Original Wrap
1 sliced cheddar cheese, tear into small pieces (or grated cheddar cheese)
about 1 heaped tbsp chocolate rice
1 medium ripe banana
chocolate sauce for garnish


1. Heat a non stick cooking pan over low heat. Place one Mission Original Wrap on the pan followed by grated cheddar cheese on one side of the wrap (I found out on that morning that I had no grated cheddar left, so I used one sliced cheddar and tore it apart)





2. Add chocolate rice over the cheese
 
 
3. Add one peeled banana (I mistakenly sliced the banana into two LOL)

 
4. When cheese and chocolate rice start to melt, you will feel that the wrap starts to crisp too, slowly roll the wrap from one side to the other side
 
 
 5. And it's done :)
 

6. Transfer to a serving plate and drizzle some chocolate sauce and serve

 
Sweet creamy  chocolaty with a hint of saltiness. Delish!
 


Mission Foods with a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners

 
There's some recipes I'm so intrigued to try. This is one of them, Smoked Salmon and Egg Wraps with Mustard-Dill Mayonnaise. Sounds so good!
 
 

Lastly, hope you like the roll as much as I do and if you prepare this for your mom, hope she will enjoy it too. HAPPY MOTHER'S DAY :)

Sunday, May 1, 2016

Easy Healthier Chocolate Mousse




This dessert came out smooth, chocolaty, rich and delicious
Secret ingredient? Silken tofu! Slashed more than half of the calorie compared with the common chocolate mousse dessert made using thickened cream
A serving of this is only a fraction of close to 100 calories, while the traditional recipe can be as high as 300 calories! You can eat this dessert in peace LOL


I decorated with kiwi slices just because I had nomore strawberries left LOL And see the red specks? My hands was itchy I sprinkled some red sanding sugar haha..

 


Recipe credit to Joanna Soh

What you need:

300g silken tofu
1/4 cup unsweetened cocoa powder
2 tbsp maple syrup
1.5 tsp vanilla extract
a little stevia (optional, if you find it's not sweet enough)

Method:
  1. Put all ingredients (except stevia) in a food processor and blend til smooth
  2. Taste and add stevia to sweeten
  3. Scoop in 3 serving bowls and chill in the fridge for a few hours to set
  4. Before serving, decorate with sliced fruits and/or nuts as preferred

Let's dig in! :)
 

Sunday, April 17, 2016

Stir Fry Lotus Root Japanese Style

The current heatwave really beat me in sitting down in front of computer. Hence the close to 3weeks hiatus. Don't get me wrong, I still cook and bake, did some photo taking too, but just no interest to blog, no inspiration whatsoever. I guess my brain is overheating LOL
Occasional rain did some remedy to certain extent but quickly the heat and humid weather came back
It was raining a little just now, still quite cooling now, I quickly sit down in front of computer. So many backlogs, must start now haha..

Okay, this is a simple yet delicious dish. I like. Especially since I love lotus root :)
In Japanese, this dish is called Renkon no Kinpira




Recipe by J@Feasttotheworld

What you need:

350g fresh lotus root
1 tsp white vinegar
1 tbsp sesame oil
1 large red chilli, chopped (I didn't have any so I skipped)
1 tbsp sake
1 tsp sugar
1 tbsp soya sauce
1/2 tbsp mirin
2 tsp toasted sesame seeds (I skipped)

Method:
  1. Peel lotus root and thinly sliced. Soak in a bowl of water with white vinegar for 5mins to remove any bitterness. Drain and wipe dry
  2. Heat sesame oil over medium heat in a pan. Stir fry lotus root for 1min until it turns translucent
  3. Add in chilli (if using), sake, sugar, soya sauce, mirin. Simmer for about 3mins until the liquid turns sticky. Transfer into a serving plate and sprinkle sesame seeds over it (if using)



Simple and fuss free. Nice eaten with a bowl of hot fluffy rice :)

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