Monday, November 30, 2015

Mango & Avocado Salsa

Easy and so refreshing! I can't stop eating this. Yum yum :)

What you need:

1 avocado, pitted and diced
1/2 mango, peeled and diced
1/2 Japanese cucumber, halved and sliced
10 cherry tomatoes
1 red onion, peeled and diced
a handful of coriander leaves, chopped
juice of half a large lime
salt and black pepper to taste

  1. In a bowl, put together all ingredients and mix well
  2. Refrigerate before serving

This post is linked to the event Little Thumbs Up (November 2015: Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

Mango Soft Milk Toast (1 Proof)

I was thinking to try baking bread with mango for Little Thumbs Up this month when I saw Edith of Rumbling Tummy made one and it looked so good I knew I had to try that
And I did yesterday. The result was a satisfying soft bread I could eat on its own. It stayed soft til now. And it's really tasty, too. The mango taste was not so obvious but it did made the bread sweet and fragrant. I added a little chopped dried mango and it just got better

This recipe has been going viral in some Facebook baking groups and after gave it a try I understand why. The texture of this milk bread is soft yet it has volume that makes you really full after eating just one thick slice. it's far from dense, so really pretty amazing
Another thing is the one time proofing. This is really a bonus from the usual long waiting two times proofing bread making process

Last night I took some pics but as you know I hate taking pics at night. But no choice since DH has been bugging me to do it cos he couldn't wait to try LOL

I got a small loaf and I separated each section so that it would cool faster. You can see the top crust was dark brown. Too dark.
I set my oven at 30mins and then I set my alarm clock on my mobile phone, too. When I came to check 30mins later, I saw the top was dark brown, too brown to my liking
I reckoned it's the pan I used, it's smaller than what's recommended. I guess it caused my bread rose high and I didn't check in time to salvage the situation. Another thing was, I didn't switch on the oven fan. I think that  was one of the reason, too. Luckily it's not burnt yet :)

What you need:

250g bread four (I used unbleached)
40g castor sugar
15g full cream milk powder (I used Fernleaf)
3g salt
3g instant yeast
25g butter, softened (I used extra virgin cold pressed coconut oil)
55g egg (1 medium)
60g fresh milk (I used Magnolia oats milk)
50g mango puree
30g chopped dried mango

  1. Using breadmaker to knead, I pour in room temperature egg, milk, coconut oil and mango puree, followed by flour, sugar, milk powder and salt in one corner. After that at the other corner, add in yeast. Start kneading cycle, usually it's 30mins
  2. After done, transfer the dough to a lightly floured surface, knead a few times and cut into 3 portion
  3. Flatten each dough and roll downwards. Place in a greased and lined baking pan (recommended 20x10x10cm) and bake in preheated oven of 180degC for 40mins (please check after 30mins)
  4. Remove from oven and transfer to the cooling rack. Brush the top with a little butter and let cool
This morning I had this for my breakfast and managed to take some pics, too :)

Still soft!

This post is linked to the event Little Thumbs Up (November 2015: Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

Friday, November 27, 2015

Mango & Chicken Rice Salad

Ah, it's almost a month since the last time I blogged!
Kids exams, followed by family holiday, and then post holiday blues haha..
Now, I'm back :)

This salad I am going to share today is very refreshing and very filling at the same time
I enjoyed eating this dish, especially knowing that it's rather healthy, too
Bonus, it's easy to prepare :)

Source: Joanna Soh You Tube Channel

What you need:
(serves 2)

1 cup uncooked rice, cooked as instructed, and cooled (leftover rice is good, I used a mixture of red and white rice)
170g chicken breast, cooked as preferred (I seasoned with salt and pepper then pan fried  and shredded)
110g ripe mangoes, diced
140g Japanese cucumber, diced
1 stalk of spring onion, thinly sliced
1 tbsp chopped basil (I used 1 tsp dried basil)
salt and pepper to taste

juice from 1 large lime
1/2 tbsp sesame oil
1/2 tbsp rice vinegar
1/2 tbsp honey

  1. In a small bowl, mix all ingredients for the dressing, set aside
  2. In a separate large bowl, mix rice, chicken, cucumber, spring onion, basil and mango
  3. Drizzle the dressing over it and toss til evenly mixed
  4. Season with salt and pepper
  5. Best to keep it refrigerated for a few hours til it's chilled before serving

This post is linked to the event Little Thumbs Up (November 2015: Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

Saturday, October 31, 2015

Pandan Buns With Coconut Filling

One of my favourite buns. I love pandan and anything with coconut :)

I love pull apart buns. Easy to shape and I love tearing them apart LOL
Recipe is from Mimi Bakery House with some modification
What you need:
The buns:
240g bread flour
20g sugar
3g yeast
3g salt
30g egg
mix water and 2 tbsp homemade concentrated pandan juice to make 120g
25g unsalted butter
beaten egg & fresh milk mixture for egg wash
a little extra butter to brush the buns
The coconut filling:
125g fresh grated coconut
5 tbsp coconut sugar
40g water
1 pandan leaves, knotted
1/2 tsp glutinous rice powder mixed with 1 tbsp water
For the filling:
  1. In a small pot, boil water and sugar til sugar dissolved completely, strain the liquid
  2. Transfer the liquid into a pan, add in coconut and pandan leaves. Stir until mixed well and continue cooking until the desired texture achieved
  3. Stir in glutinous rice mixture, mix well. Set aside for later use
For the buns:
  1. Into the breadmaker pan, add egg and pandan mixture. Followed by bread flour, sugar, and salt at one corner. Add in yeast at another corner. Set to dough function and let the machine do the kneading
  2. After 5mins, add in butter. After 1hour 30mins, dough is ready to shape
  3. Remove from bread pan and divide into 10 equal portions. Round into balls and leave it for 15mins covered with damp towel
  4. Flatten each ball and add coconut filling at the centre (about 2 heaped tsp) and wrap it up, pinch to seal and shape like a ball, place on a lined baking sheet pinched side down
  5. Proof them for another 45mins or til doubled in size
  6. Meantime, preheat oven to 175dec. Brush the dough with beaten egg & milk mixture and bake for 15mins approximately or til it's browned on top and sound hollow when tapped
  7. Remove from oven and transfer to cooling rack. Brush the top with a little butter

I think I can add more filling in the future. I want more coconut! :)
These are fragrant and yummy, full of coconut flavour buns. Love the taste
Texture wise, not the softest buns I ever baked. It turned a little harder the next day, but warming it up in a microwave for 15secs is enough to bring back the softness :)

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

Friday, October 30, 2015

Ghost Meringue Cookies

My one and only Halloween treat I made this year
It's delicious and sweet, but I guess I piped too much I had big fat ghosts and it took forever to bake, it's like more than 2 hours and I still got quite sticky cookies after it's cooled (I forgot that I should have transferred them straight to an airtight container)
I transferred them into the refrigerator and it did help, the stickiness was gone
Shape wise, still need more improvement, my ghosts are all cute and chubby haha...

I like these two smiley ghosts the most LOL

What you need:
60g egg whites
40g icing sugar, sifted
1/4 tsp cream of tartar
1/8 tsp vanilla extract
2 tsp corn flour
some chocolate chips
  1. Preheat oven to 100degC. Line baking sheet
  2. In a clean mixing bowl, beat the egg whites and cream of tartar til foamy
  3. Add in sugar gradually and beat til soft peak
  4. Add in vanilla extract and corn flour and continue beating til very stiff peak
  5. Scoop in the batter into piping bag, snip the tip of the bag or you may use round piping tip
  6. Pipe to form a ghost shape and add in two chocolate chips on each cookie for the eyes
  7. Bake for 90mins or til the cookies are dry and crisp to the touch, easy to separate from the baking paper (the timing is subject to the size of the cookies)
  8. Once done with the baking, immediately transfer them into an airtight container, otherwise they can turn sticky and gooey

Thursday, October 29, 2015

Thai Style Prawn Avocado Rice Vermicelli Soup

This unique dish is surprisingly so good!
Inspired by Thai dish, tasty coconut base soup with a hint of sourness eaten with crunchy prawns and the green vegetables, added with the creamy avocado, slurping the noodles too at the same time
Not convinced? Give it a try :)

Recipe is from Café Delites

What you need:

500g prawns, deshelled and deveined
1 tbsp coconut oil
2 cups chicken / vegetable stock
2 cups light coconut milk
some baby bok choy, cut
2 stalks of spring onion, sliced
4 kaffir lime leaves
1 lemongrass, peel the outer layer and halve
2 garlic cloves, finely chopped
1/2 cup cilantro, roughly chopped
1 tbsp soya sauce
2 tsp fish sauce
a pack of rice vermicelli, prepare as instructed (I used brown rice vermicelli)
1 avocado, chopped
lime wedges, to serve
1/2 tsp crushed red chili flakes (optional, I didn't use)

  1. In a large deep pan, heat coconut oil and pan fry prawns til changed color and just cooked through. Remove from heat and set aside
  2. Using the same pan, pour both chicken stock and coconut milk, bring to boil and let it simmer. Add in garlic, lemongrass, spring onion and lime leaves. Followed by soya sauce, fish sauce and half of the cilantro. Lastly, add in bok choy
  3. Arrange cooked rice vermicelli in serving bowls. Scatter avocado and pour the soup over it and then sprinkle the remaining cilantro. Season with lime and serve immediately

Yummy hearty meal. Adding chopped red bird's eye chilies would be even better. Regretted for not doing that haha..

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

Wednesday, October 21, 2015

Nasi Liwet Solo

That's the name. I do not know how to translate it in English LOL
A very fragrant and delicious Indonesian dish particularly from a city in Central Java called Solo I can't find in Singapore so no choice I must make my own whenever the craving sets in. And it's a pretty complicated as there are several dishes in it. A lot of ingredients involved, a lot of work too. But it's worth it. Seriously! :)

A dish typically served on a layer of banana leaf over the serving plate
It consists of tasty coconut rice, white curry chicken, stir fry spicy chayote, egg stew and yellow curry thick sauce. Put together and eat. Heaven!
Recipe is from Diah Didi's Kitchen
What you need & method:
For the tasty rice:
250g rice
2 Indonesian bay leaves (daun salam)
1 lemongrass, take just the white part and lightly pounded
enough salt
600ml coconut milk (I mixed 300ml coconut cream with 300ml water)
Mix everything in rice cooker and let it cook. When the switch turned to warm, let it stand for 15mins then fluff up the rice (the amount of coconut milk varies according to the type of rice used)
For the stir fry spicy chayote:
2 chayote, peeled and cut into thin strips
8 shallots, sliced
4 cloves of garlic, sliced
2 Indonesian bay leaves
2cm blue ginger, lightly pounded
6 large red chilies, discard the seeds (you can keep the seeds for spicier taste.. original recipe used 4pcs only as she added bird's eye chilies too)
10 green bird's eye chilies - whole (I skipped)
1/2 tbsp dried shrimp, soak in warm water to soften and grind til fine
1 tsp chicken stock powder
enough salt
1/2 tbsp coconut sugar
800ml coconut milk (I mixed 400ml coconut cream with 400ml water)
2 tbsp cooking oil
Heat oil in a pan. Sautee shallots, garlic and chilies til fragrant. Add in dried shrimp, bay leaves, blue ginger, mix well. Add in coconut milk, chicken stock powder, salt, coconut sugar and bring to boil. Add in chatoye, stir well and let everything cooked. Adjust the taste and you're done
For the white curry chicken:
1 whole free range chicken, washed and cleaned, discard unwanted fats and cut into 2parts
1L coconut milk (I mixed 500ml coconut cream with 500ml water)
2 Indonesian bay leaves
3 kaffir lime leaves
2 lemongrass, lightly pounded
3cm blue ginger, lightly pounded
1 tbsp coconut sugar
enough salt
To grind together: 8 shallots + 2 cloves of garlic + 6 roughly chopped candlenuts + 1 tsp coriander seeds + 2cm peeled yellow ginger
In a large wok or pot  add in the blended ingredients, chicken, coconut milk, bay & lime leaves, lemongrass, blue ginger and coconut sugar. Bring to boil and then let simmer til the chicken soft and  liquid thickened up. Add in salt, and adjust the taste. Transfer the chicken into another serving bowl and reserve the liquid to make the curry thick sauce
For the eggs:
4 hard boiled eggs, peeled
1.5L water
1 1/2 tsp salt
a handful of shallots skin
2 Indonesian bay leaves
In a pot bring to boil all ingredients and simmer til eggs turned brown. Transfer the eggs onto a serving plate
For the curry thick sauce (we call it "areh" in Indonesia):
2 beaten eggs
enough of the soup used to cook the chicken
In a heat proof bowl, mix eggs and soup and steam til cooked, about 20mins over medium heat

How to serve...
Place a layer of clean banana leaf, scoop some coconut rice over it added with the egg, spicy chayote, shredded chicken and the thick curry sauce
For those who like really spicy dish, you may eat with sambal belachan. Yum!

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious


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