Chicken Soup

Chicken Soup is light and refreshing.  This time around, I am adding red carrot, fresh water chestnuts, corn and  dried lotus seeds.  This bowl of soup is 'Simple Yet Yummylicious!'

Ingredients: (serves 2)

2 chicken drumsticks (cleaned and remove excess fat)

1 chicken thighs (cleaned and remove excess fat)

1 corn (peeled and cut into thick sections)

6 fresh water chestnuts (peeled and leave whole)

1 large carrot (peeled and cut into chunks)

1/4 cup dried lotus seeds (washed, soaked, drained and remove bitter core/germ)

Water

Chicken stock granules (for seasoning - to taste)

Methods:

1. Blanch the chicken with hot water, drain and transfer into a pot with simmering water.
2. Add in corn, carrot, water chestnuts and lotus seeds.  Bring it to a boil.
3. Reduce heat to medium-low and simmer until everything is cooked.
4. Season with chicken stock granules.
5. Serve warm.

Red Velvet Cupcakes

 

Ingredients:

180 g. plain flour (sifted)

100 g. caster sugar

113 g. unsalted butter (softened)

2 eggs

1/2 cup buttermilk (1/2 cup milk + 1/2 tbsp. white vinegar)

1 tsp. vanilla extract

1/2 tsp. salt

1 tsp. baking soda

1 tbsp. cocoa powder

1 tbsp. red food coloring

1 tsp. white vinegar

Methods:

1. In a bowl, whisk plain flour, cocoa powder and salt.
2. In a stand mixer bowl, beat butter and sugar until fluffy.  Add eggs, then vanilla, and beat until combined.
3. Stir red food coloring into buttermilk.
4. Add dry mix (1) and red buttermilk in turns, starting and ending with flour.
5. Mix vinegar and baking soda (it fizzes), fold in the batter quickly.
6. Fill in a lined muffin pan (with cupcake liners) 2/3 full.
7. Bake 18-20 minutes until a wooden skewer inserted in the center comes out clean.
8. Cool completely.
9. Enjoy these delicious, soft and fluffy Cupcakes.

This recipe is adapted from '2day's Delights' with a slight adjustment on the amount of sugar used.  Add more sugar if you have a sweet tooth.

Stir-fried Kai Lan with Lap Cheong

Kai Lan (Gai Lan) or Chinese broccoli is one of my favorite leafy vegetables.  The thick stems are crunchy and delicious.  I will normally just simple stir-fry it with chopped garlic and season with dashes of chicken stock granules.

Recently, I came across an online recipe from 'Janet's Home Cooking' and since I have leftover lap cheong (Chinese sausage) in my fridge, I decided to stir-fry it with lap cheong.  It's deliciously yummy ~ thumbs up!~

Ingredients:

4 stalks kai lan

1 piece lap cheong

3 cloves garlic (peeled and sliced)

Oyster sauce - for seasoning (to taste)

2-3 tbsp. water (add more if your prefers a bit more sauce)

1 1/2 tbsp. cooking oil

Methods:

1. To prepare kai lan: washed, cut into bite-size pieces, separate leaves from stems, and set aside.
2. To prepare lap cheong: peel off the casing, sliced and soak in hot water for about 2 minutes. This is to remove the saltiness.  Drain and set aside.
3. In a heated wok, add cooking oil, saute garlic and add in the stem and lap cheong, and stir-fry for 2 minutes.  Then add the leaves and continue to stir to combine. Add in water and season with oyster sauce.  Once the kai lan is cooked, remove from heat onto a serving plate.
4. Dinner is served!

I cooked this dish according to my own method as well as the seasoning.

Stir-fried celery and char siu with cashew nuts

Celery, char siu (commonly known as Chinese barbecued pork) and cashew nuts are a good combination to make a delicious dish; served with freshly cooked fluffy rice.  I purposely made a batch of Pork Belly Char Siu a day before for dinner, and save some to make another dish for next day's dinner.

If you are interested to make homemade Pork Belly Char Siu, click this link here.

Ingredients:

2 stalks celery

Char Siu (sliced)

A handful cashew nuts (fried)

1 shallot (peeled and thinly sliced)

2 garlic cloves (peeled and chopped)

Chicken stock granules (to taste)

1 1/2 tbsp. cooking oil

1/4 cup water (add more if needed)

Methods:

1. To prepare the celery, wash it thoroughly and trim ends.  You can peel off the coarse outer strings and sliced into your desired shapes.  Set aside.
2. In a heated wok, add cooking oil, saute shallot and garlic until fragrant. Add the celery and continue to stir fry.  Then add chicken stock granules and water and let it cook until your desired softness.  If you prefers it crunchy then reduce the cooking time.  For my preference, I like the celery softer.
3. Add in the char siu, give it a quick stir to combine and remove onto a serving plate.
4. Top the cashew nuts over the top and ready to serve!

I adapted this recipe from 'Janet's Home Cooking' but cook it according to my own style as well as the seasoning.

Panettone Recipe

Another bread recipe which I have been wanting to try out for a very long time. With much read up online from many different recipe sources, I found this recipe and try it out.  Click the link here for the full recipe.

My Panettone comes out with big puffy tops, reason being, I divided the dough into 12 muffin paper cups, as I only have 12 ~ smile ~

These Panettones are deliciously yummy!  I am sharing photos captured during the process of baking them.

Mixed fruits

For first proofing

After proofing

Ready for baking

Let's enjoy!

French-Inspired Baguette

This French-Inspired Baguette or in Vietnam Banh Mi, is a popular Vietnamese Sandwich made on a short, airy baguette with a thin crisp crust.  It is a fusion of French and Vietnamese Cuisines.

I came across this recipe from 'Chef Sanjaya' which is simple (with only few ingredients), and looks so deliciously tempting and fun to give it a try.  I did it!!  This is a keeper recipe which I will continue to bake often to enjoy with a cup of coffee!  Click here for the full recipe.

Since this is my first try out, it is my greatest pleasure to share with everyone, photos which I captured throughout my journey of baking this delicious Baguette.

Dough ready for first proofing

Outcome after proofing

Rolled and ready for final proofing

The result after final proofing

Make cuts on the surface and ready for baking!

Homemade Hot Chocolate

With just a few staple kitchen ingredients, here comes a glass of Hot Chocolate; to go along with my freshly baked Christmas Cookies; and watching Hallmark Christmas Movies in the comfort of Home!!

Ingredients: (1 serving)

3/4 tbsp. granulated sugar (or add to desired sweetness)

1 tbsp. unsweetened cocoa powder

3/4 cup whole milk

2 tbsp. dark chocolate chips (can use semi sweet if you prefers sweeter)

1/4 tsp. vanilla extract

1/4 cup cream

Methods:

1. In a small pot, whisk together sugar and cocoa powder.  Add milk, chocolate chips and vanilla and whisk together.
2. Place over medium-low heat and bring it to a light boil, stirring constantly.  Be sure the chocolate is fully melted and incorporated.
3. Set aside to cool to your desired temperature.
4. To serve: Pour cream into a glass or cup.  Next, pour in the chocolate mixture.  Top with whipping cream, sprinkle some shaved chocolate and enjoy!

I adapted this delicious Hot Chocolate recipe from 'Natasha's Kitchen' by Valentina Ablaev with slight adjustment to suit my preference.