Chinese Dessert

In April, I cooked Peach Gum Dessert.  I am making it a come back since I still have some needed ingredients in my pantry.

There is a slight difference in terms of ingredients.  Let me share the previous blog photo to spot the difference.

For the recent Dessert (Top) I did not add Gingko Nuts and I use sliced red dates instead of whole dates; and also added Yi Yi Ren.  For infor, the rest of the ingredients are the same: Peach Gum, dried longan and white fungus.  A bowl of this dessert, either served warm or cold from the fridge is indeed comforting, especially on such hot weather.

Tang Yuan With Purple Sweet Potato Filling

The weather during this time of the year, August, is getting hotter, hazy and dry.  It's time to cook something which is soothing, refreshing and comforting to enjoy. I revisit this yummylicious recipe which I made in the Year 2022, and enjoys it so much.  Click this link here for the full recipe.

I love making Tang Yuan or commonly known as Glutinous Rice Balls, any time of the year.  Each time I will make it into different shapes and sizes,  to make a bowl of Tang Yuan not only looks, but taste more appetizing and yummylicious!  I also add coconut milk to it to make it more interesting.  Well, cooking is something which we can explore (thinking out of the box); not just the same old style of food.  

Enjoy everyone ~ SMILE & CHEERS ~

Buttermilk Buns

This Buttermilk Buns is one of my family's most favorite!  We will never get tired of savoring it, any time of the day.  Once a while I will bake a batch to indulge with a cup of freshly brewed coffee.  It's so Yummylicious!!

I would like to share the recipe to those who love this Buttermilk Buns, as sharing is caring!  I always believe that, all good things must be shared.  Click the link here for the full recipe.

Recently, I baked a batch, and here's some photos to share with all my readers...

Soft and Fluffy Raisins Brioche Buns

In April, I baked a batch of this yummy Raisins Buns, and it caught the eyes of my daughter.  With her coming home for a short holiday, she make a special request, so I bake another batch.  In my previous bake I topped the Buns with some raisins, but this time around I go without it, and the Buns looks more deliciously beautiful ~ smile ~

If anyone of you are interested in this recipe, follow the link here.

Lemon Milk Butter Buns

Bread or Buns with lemon, well it's something which I've never baked and tried before.  Why not give it a try, nothing to loose!  Well, I like the texture of this recipe, and a slight sour taste, not over powering ~ Good ~

The full recipe can be obtain from the link here.

I am sharing few photos below:-

Just a small dough ready for first proofing

See how much it puffs up...

Ready for second proofing, baking and enjoy!

Pineapple Buns Hongkong Style

This recipe has been in my 'to bake' list for quite a while.  Finally get to bake it and I really love the tasty and slight crunch topping, if eaten warm.  To get the crunch, just pop back into the oven, the buns will puff up, as if it's just out from the oven.  

As this is my first attempt, I know that my topping is not as nice looking, but what I concern more is the taste.  I just have the bun as it is without any spread.

To obtain the full recipe, click this link here.

I share photos below of my baking journey for this delicious buns...

Ready for first proofing

After first proofing

Rolled into balls and after second proofing

Topping over the buns

Egg wash of egg yolk and milk

Baking in progress

I couldn't wait to try out this Buns, with the buttery fragrance flooding the whole house during baking.  As soon as it's cool enough, I slice one and savor it ~ YUMMY ~

Pineapple Chicken and Rice

 

Ingredients: (serves 2)

1 small bowl chicken breast (cubed)

1/2 cup pineapple (cubed)

1/2 onion (peeled and chopped)

2 cloves garlic (peeled and chopped)

1/2 red capsicum (diced)

3/4 cup Basmati rice (washed, soaked for about 15 minutes and drained)

1 cup chicken stock/water + 2 tablespoons

1/2 tbsp. light soy sauce

1/4 tsp. ginger (peeled and finely chopped)

Chicken stock granules and ground pepper (to taste)

1 tbsp. cooking oil (separate)

Some spring onion (sliced, for garnish) 

Methods:

1. In a wok, heat 1/2 tbsp. of cooking oil over medium heat.  Add the chicken cubes and cook until golden brown and cooked through.  Remove the chicken and set aside.
2. In the same wok, add in 1/2 tbsp. of cooking oil, add onion, garlic and red capsicum.  Cook until the vegetables are almost softened.  Add in pineapple and cook for an addition 2 minutes.
3. Stir in the Basmati rice, light soy sauce, ginger, chicken stock granules and pepper until well mixed.
4. Scoop the rice into the pot of a rice cooker.  Add in chicken stock/water and give it a stir to mix.
5. Cover the pot, switch on the rice cooker and let it cook until done.
6. Return the chicken to the cooked rice, mix well and put the lid back, and continue to let it in 'warmed' mode until time of serving.
7. To serve, scoop the rice into individual plate, garnish with spring onion and let's eat.

I adapted this recipe from 'chef gordon ramsay' by Zap with few adjustments to suit my cooking preference.