Honey Cookies

Baking cookies are fun and it is our own preference to choose the type of cookies to bake with the texture of our choice, either be it crunchy, chewy, soft and melt-in-the-mouth, sweet or less sweet.  The cookies which I am going to share here is 'chewy' and can be served in duo-style, depending on our individual liking.  

(1)  Plain

(2) with filling as Sandwich

Ingredients: (Biscuits)

125g butter (room temperature)

90g caster sugar

250g flour

1 egg yolk

1 tsp bicarbonate of soda

1/3 cup honey (warmed)

Filling

1 egg white

1/4 cup icing sugar (sifted)

2 tbsp butter (melted)

Pink coloring

Methods:

1. In an electric mixer beat butter and sugar together until fluffy.  Add egg yolk and beat well.
2. Sift flour and bicarbonate of soda together.  Add the flour mixture into the butter mixture together with the honey and mix using a spatula till well combined.
3. Knead dough gently on a floured surface.  Roll between two sheets of baking paper into about 4-5mm thickness. 
4. Using a cookie cutter of your choice cut cookies out from dough and arrange them on prepared baking tray lined with baking paper or parchment paper.  Repeat till all is completed.
5. Bake in a preheated oven of 180 degree Celsius for about 15 minutes and firm to the touch.  Take out from the oven, let it cool in the baking tray then transfer to a baking rack for further cooling and store in an airtight container.
6. To make filling, beat egg white until frothy, add in icing sugar (one spoonful at a time) and beat well after each addition.  Add melted butter and stir with a spatula until well combined.  Spoon half the filling into another bowl, add the pink coloring and mix well.
7. Sandwich some cookies with pink filling and some with the plain white.  Let cookies stand until filling is set and serve.

Healthy Morning Smoothies

Smoothies for breakfast??  Well, it might sound weird but it is indeed a healthy breakfast choice of milk, fruits, yogurt and  chia seeds.  It is simple to prepare and within minutes breakfast is served.  This is what you need and do.....

1. In a blender pour in 1/2 cup milk; 1/2 cup greek yogurt; 1 sliced banana; 1 chopped kiwi and a tablespoon of chia seeds.
2. Blend the mixture for a minute or so till well mixed.
3. Switch off the blender, give it a stir and pour into a glass.
4. Ready to serve.

Note: If the smoothies is too thick add a little more milk and blend for a few seconds more.  This is based on individual preference.

To go with my smoothies I choose a simple egg sandwich....

Tasty Savory Fried Fish

Ingredients:
1 piece fish of your choice (cleaned, wipe dry with kitchen towel)
1/2 tbsp chopped ginger
1/2 tbsp chopped garlic
1/2 tbsp chopped red chillies
1 tbsp salted black beans (washed and drained)
few sprigs of coriander (cut into sections)
Tapioca flour (for dusting)
Cooking oil (for medium frying)

Seasoning:
1/2 tbsp light soy sauce
1/2 tsp sugar
Dash of chicken stock granules
1/2 tsp sesame oil

Methods:

1. Dust the fish with tapioca flour and medium fried in a heated wok with enough cooking oil until both sides are golden brown in colour and dish onto a plate.
2. Drain off excess oil leaving about 1 tbsp in the wok, saute chopped ginger until fragrant, follow by chopped chillies, garlic, salted black beans, coriander and give it a quick stir fry.
3. Add in the seasonings and stir well.
4. Put in the fried fish, stir and turn the fish to coat evenly with the ingredients, dish the fish onto a serving plate topped with the fried ingredients.
5. Serve with a plate of hot freshly cooked rice.

Note:  This tasty savory dish is a great booster to our appetite! The combination of fried ginger, garlic, chillies, salted black beans, coriander drizzled with the slight salty and sweet seasonings balanced out the whole dish.  If you intend to cook a fish dish with a tasty savory flavour, this is one dish to include in your home recipe.

One pot Cabbage Rice

As usual, I will cook a very simple and easy dish for lunch.  As I was browsing through the recipes of "The Domestic Goddess Wannabe" I found this attractive one pot dish. Cabbage, being my favourite ingredient I just can't resist cooking it straight away for my today's lunch.  As I am cooking it only for one portion I adjusted the recipes to suit my needs.

Ingredients:

3/4 cup long-grained rice (washed, put in the rice cooker and add water)

2 leaves cabbage (washed and torn into pieces)

1 large shiitake mushrooms (soaked and thinly sliced)

1/2 tbsp dried prawns (washed, soaked and drained)

Some sliced chicken breast (marinated with dash of light soy sauce, sesame oil, oyster sauce, shaoxing wine, grounded white pepper and cornflour)

1 1/2 cup water (for cooking the rice)

1 tsp minced garlic

1 tsp light sauce

Dash of dark soya sauce

Chicken stock granules (to taste)

Dash of grounded white pepper

Methods:

1. In a heated wok, add in some cooking oil, fry the minced garlic till fragrant then add in the dried prawns.
2. Stir fry for a minute, then add in the marinated chicken breast and shiitake mushrooms and stir to mix well.
3. Season with light sauce, chicken stock granules, dark soya sauce and white pepper, stir and taste for correct seasoning.
4. Put in the cabbage, stir to coat the cabbages with the sauce, once properly mixed off the heat.
5. Spoon the fried ingredients together with the sauce onto the rice (let the ingredients sits on top of the rice and do not stir).
6. Press the COOK button.
7. When the water almost dries up, stir the ingredients and rice gently to mix.  Close the lid and continue cooking.
8. The cabbage will release some water as it cooks, so at the end of the cooking process check the doneness of the rice. If you prefer a more softer rice, add a little bit of water and continue to cook.  

To obtain the actual recipe click here

Teriyaki Chicken

Ingredients:
2 boneless chicken thighs with skin (rinsed and pat dry)
Salt and pepper
1 tbsp oil
1 1/2 tbsp Sake
1/2 tbsp butter

Sauce:
1 1/4 tbsp light soy sauce
1 tbsp Sake
1/2 tbsp Mirin
1/3 tbsp sugar

Methods:

1. Sprinkle salt and pepper on both sides of the chicken.
2. In a heated wok add oil and fry the chicken, skin side first until nicely brown, flip over and continue with the other side till done.  Reduce the heat if the pan is too hot.
3. Add Sake and cook covered, turn the meat in between cooking until the liquid is almost dry.
4. Remove cover and continue until the chicken is almost cooked.  Use paper towel to wipe off any excess bits in the wok.
5. Add the sauce ingredients which have been pre-mixed in a bowl and coat the chicken pieces with a spoon.
6. When the sauce starts to thicken with bubbles on surface add butter and stir to mix till well combined.
7. When butter has melted, off the heat, dish onto a serving plate with the extra sauce over the top.

This Japanese recipe is adapted from Namiko Chen of 'Just One Cookbook.'  The quantity of the ingredients I used to cook this dish have been slightly altered to suit my family's requirements.  To view the original recipe click here

Tomato Rice served with Ayam Masak Merah

Tomato Rice served with Ayam Masak Merah makes a delicious 'one-plate meal.'  This is another yummylicious recipe which I've adapted from Sifu Kenneth Goh.  The quantity of the ingredients have been slightly adjusted to suit my family's requirements. 

(A) Ingredients: (for Tomato Rice)

2 cups rice

1cm. knob ginger (peeled and smashed)

1 small cinnamon stick

1 cloves

1 aniseed

3 cloves garlic (chopped)

1/2 cup milk

2 cups water

2 small tomatoes (cubed)

1/2 onion (cubed)

1 tbsp. tomato sauce

3 tbsp. tomato puree

1 tbsp. butter

Dash of salt and sugar (to taste)

Methods:

1. In a heated wok melt butter and saute cinnamon stick, cloves, aniseed, ginger and chopped garlic till fragrant.
2. Add the tomatoes followed by the washed rice, tomato sauce and tomato puree. Stir-fry a few minutes until well mixed and aroma are well incorporated.
3. Transfer to the rice cooker. Add 1/2 cup milk and 2 cups water.  Normally I will use the proportion of 2 cup rice : 2 1/2 cup water.
4. Add salt and sugar, stir and taste for correct seasoning and cook in the rice cooker.
5. Fluff rice before serving.

(B) Ingredients: (for Ayam Masak Merah)

2 chicken thighs with drumstick (cut into big pieces)

1/2 can tomato puree

1/4 cup tomato sauce

2 small tomatoes (cubed)

5 dried chillies (soaked and drained)

1/2 stick lemongrass (sliced)

1cm. knob ginger (peeled and sliced)

5 shallots (peeled and cut into chunk)

3 cloves garlic (peeled)

1/2 onion (peeled and cut into chunk)

2 tbsp. cooking oil

Salt and sugar (to taste)

Methods:

1. In a blender put in dried chillies, lemongrass, ginger, shallots, onion, garlic and some water, blend into fine paste.
2. In a heated wok, add 2 tbsp cooking oil, saute the blended paste until fragrant and aromatic.
3. Add tomato sauce, tomato and tomato puree, bring to a boil and then add chicken pieces and cook till sauce dries up. It is advised that we do not add water when cooking at this stage provided if it is too dry.  However, constant stirring is needed to ensure that the bottom is not burnt. This dish should have a thick consistency when cooked.
4. Before off the heat add salt and sugar, stir to mix and taste. Let it sit in the pot for at least 15 minutes to half an hour before dishing up for serving.

Let's eat.......

Stir-fried savory bitter gourd

As usual, cooking lunch for only one person (myself) has always been a simple dish which favor myself and not much or even not at all for my family members.  Bitter gourd is one vegetable which I love to eat and  I am always trying to think of cooking it with different styles, incorporating other seasonings and ingredients to come up with a new dish altogether, to enjoy and share.

This dish is new in my recipe list, and for those bitter gourd lovers, I trust that you too will enjoy it with a plate of freshly cooked fluffy white rice.  It's SIMPLE YET YUMMYLICIOUS ~ smile ~

Ingredients: (serves 1)
1/2 bitter gourd (washed, cored and sliced to 1/2cm thickness)
Few pieces chicken (cut into small chunks, to ease cooking time)
1 medium red chilli (washed, deseeded and sliced)
Few slices ginger (thinly sliced)
1/2 tbsp. kei chi (washed and drained)
1 1/2 tbsp. cooking oil
Water

Marinade: (for the chicken)
1/2 tbsp. oyster sauce
1 tsp. shaoxing wine
1/2 tsp. minced ginger 
dash of sugar

Seasoning:
Salt (to taste)

Methods:

1. In a wok of medium heat drizzle in cooking oil, add in ginger slices and fry till fragrant.
2. Add in the bitter gourd slices, give it a quick stir, then move the bitter gourd to the sides of the wok, put the marinated chicken pieces into the center of the wok (leave the marinating juice for later use), turn to let the chicken sear with the oil in the wok.
3. Stir and mix the bitter gourd and chicken pieces together, add in the marinating juice, sliced chilli, kei chi and some water.
4. Continue to stir-fry, taste for correct seasoning and add salt and more water if necessary.
5. Once cooked, off the heat, dish and it is time for LUNCH!

Avocados with warm bacon parsley viniagrette

Recently, as I was browsing through a Health Website I came across interesting recipes for my favourite fruit, the Avocado.  It interests me a lot and couldn't help trying a hand on it.  Here is the outcome.....

Ingredients: (1 serving)

1 slice bacon

1/2 firm-ripe avocado (cut into wedges)

2 cloves garlic (finely chopped)

1 tbsp. lemon juice
2 tbsp. water

1/2 tsp. sugar

Pinch of salt

Pinch of grounded black pepper

1 tbsp parsley leaves

Methods:

1. Place the avocado wedges on a serving plate, leave aside.
2. Fry the bacon in a pan over medium-low heat until crisp, drain on paper towels and when cool chopped into smaller pieces.
3. Using the same pan and with the leftover bacon oil, fry chopped garlic in medium-low heat till fragrant, then add water, lemon juice and sugar, stir till well combined and simmer for half a minute.
4. Season with salt and pepper.  Stir in parsley and bacon pieces, give it a quick stir and pour over the avocado wedges.
5. Serve warm.

I really enjoyed this snack with a combination of taste - sourish, salty and sweet! For all Avocado lovers, this is a worthy snack to try, enjoy and share.  YUM-YUM!

Henghua Noodles (Pha Mee)

Years back, Henghua Noodles are only cooked and served in the homes of the Henghuas. Today, this dish is being made commercialize and is available at some food-stalls in Kuching City. However, there are differences between the commercialize ones and the home-cooked in terms of the way they are cooked and not to mention the flavours and taste.  Those who have tasted both the commercialize and home-cooked Henghua noodles will sure agree with me.

Being married into the Henghua household most daughter-in-laws will learn to cook and master this dish.  I am thankful to my late mother-in-law for her personal guidance in imparting this yummylicious Henghua noddles techniques to me, thus, today me and my family are able to enjoy this delicious and unique noodles in the comfort of our sweet home.

This is what you need:
(A) Crispy fried ginger, shallots and garlic

• 1/2 cup chopped ginger
• 1/2 cup chopped shallots
• 1/2 cup chopped garlic

Fry the ginger, shallots and garlic in enough cooking oil till fragrant and golden.  Dish into a bowl including the oil and leave aside for later use.  (Garlic is to be put in last as it browns faster)

(B)  Chillies in dark soya sauce and small lime

• 1 cup of sliced red chillies (add some bird's eye chillies if you prefer more heat)
• 3 small limes (more can be used depending on your preference)
• enough dark soya sauce to cover the chillies

Put the sliced chillies in a bowl, squeeze the lime over it and add enough dark soya sauce, stir and leave aside to serve with the cooked noodles/mee.

(C)  Soup for cooking the noodles/mee

• Pork Ribs
• A pot of water

Wash the ribs, blanch with hot water, drain and put it into a pot of boiling water (amount depending on how much you are cooking) and boil till a good stock is obtain.  Pour the stock over a sift into another pot as small pieces of bones might break off while boiling. Set aside.

(D)  For cooking the noodles/mee

• 6 pcs. dried shiitake mushrooms (washed, soaked and sliced) 

• prawns (peeled and deveined)

Use the same wok after frying the ginger, shallots and garlic in (A), add 1 tbsp of the fragrant oil and fried ginger, shallots and garlic to fry the prawns using medium-low heat with a drizzle of light soy sauce, stir well and dish onto a plate for later use. The reason why I am frying the prawns separately is because prawns cooked faster and putting it together with all the other ingredients in the pot will cause the prawns to be over-cooked and hard.

• 1 slab pork belly (washed, boiled about 50% cook, drain and sprinkle some salt over it. When cooled, cut into bite-size pieces)

• Chye Sim/Sawi (washed, drain and cut)

• Fish ball (refer to my blog recipe 'Fish ball and fish cake dated 15th November 2014)

• Henghua noodles/mee (purchase from the wet market)

(E) Seasonings

• Salt (to taste)
• Light soy sauce
• Msg (to taste)

With all the ingredients ready at hand, it is time for us to start cooking.....

1. In a clean heated wok of medium heat, add 1 tbsp. cooking oil and swirl over the wok.  Add in the pork belly, spread them over the wok to ensure they are properly seared, stirring and turning often. When the pork belly has slightly browned sprinkle 2 tbsp. light soy sauce over it and stir till well combined. At this point turn the heat down a bit and continue to fry until the pork belly has properly browned.
2. Add the mushrooms and continue to stir until fragrant, off the heat and dish the ingredients into the pot of ready cooked soup in (C).
3. If you have a double stove, it is best to let the soup in slow simmer while cooking the ingredients in (1).  Turn the heat to medium-high.  
4. Boil the pork belly until almost soft, add in the seasonings in (E), taste for correct seasonings, then drop in the fish ball.  Once the fish ball starts to float add in the noodles, chye sim and 1 tbsp of the fried ingredients in (A) and stir to mix till well combined.  When the noodles have come to a few boils, use our fingers to taste if it is cooked.  
5. Finally, stir in the cooked prawns, off the heat and it's ready to serve!

How to serve?

• Dish the noodles, ingredients and soup onto a serving bowl
• Sprinkle with grounded white pepper
• Topped with the fried ginger, shallots and garlic
• Chillies with dark soya sauce and lime at the side

Note:  If you prefer a real traditional method to serve this Henghua Noodles, topped with fried whole peanuts, seaweed and fried shredded eggs.

Creamy Yam-Pumpkin-Sago Dessert

Yam and pumpkin makes a good combination of a sweet Dessert.  The concentrated coconut milk makes the dessert creamy and the floury texture of the yam and pumpkin adds in to the deliciousness of it and not to mention the pearl sago makes it smooth and appetizing.  It can be consume either warm or cold.  As this is a creamy dessert, if you prefer it more soupy, add in some hot water for a warm dessert, or cold water and/or ice cubes and stir it until well combined and smooth to serve.

What you need:

300g yam (peeled and cut into cubes, about a 20 sen coin)

500g pumpkin (peeled and cut into cubes, about 50 sen coin)

4 pieces of pandan leaves (washed and knotted)

1500ml water

80ml concentrated coconut milk

Sugar to taste

80g pearl sago (soaked till softened and drain)

Methods:

1. In a heated pot of 1500ml water add in pandan leaves and yam, let it boil using medium heat for about 10 minutes, then add in pumpkin cubes. Stir to let the ingredients cook evenly until soft.
2. Off the heat, discard the pandan leaves and use a ladle to lightly mash the yam and pumpkin.
3. Switch onn the heat to medium, add in the coconut milk and sugar, stir well and taste for your preferred sweetness.  Once it comes to a light boil add in the pearl sago, give it a quick stir, turn off the heat and cover with the lid.
4. As soon as the sago turns translucent it is ready to serve.

Old-Time Beef Stew

Ingredients: (ingredient and amount slightly change to suit my cooking)
400g Beef (cut into chunks)
1 tbsp cooking oil
2 cups water (add more during cooking)
1/2 tbsp Worcestershire Sauce
6 cloves garlic (peeled and leave whole)
2 bay leaves
1/2 onion (sliced)
1/2 tsp salt (to taste)
1/2 tsp sugar (to taste)
1/4 tsp grounded pepper
1/4 tsp chilli powder
A dash ground mix spice
1 red carrot (cut into chunk)
2 ribs celery (chopped)
Cornflour mixture (for thickening)

Beef seasoning:
Salt
Pepper

Methods:

1. Season beef with salt and pepper and mix to combine.
2. In a heated wok, add in cooking oil and brown the seasoned beef.
3. Add water, Worcestershire Sauce, garlic, bay leaves, onion, salt, sugar, pepper, mix spice and chilli powder.  Stir till well combined.
4. Cover and simmer for about one hour, stirring from time to time and adding more water when the sauce is reduced.
5. Remove bay leaves and garlic cloves.
6. Add carrot and celery, cover and continue to cook till all the ingredients are cooked.
7. Thicken gravy with cornflour mixture and stir well until bubbly.
8. Dish up and serve.

This dish is adapted from Diana Gale from Domestic Goddess Wannabe, to view the original post click here 

Kimchi Fried Rice

Fried Rice is the easiest and fastest way of whipping up a meal just for one person. There are different ways of frying rice and each cook have their own techniques.  The ingredients used varies from one person to another as well as its taste.  Today, I am trying a hand on this simple Kimchi Fried Rice.  Surprisingly, the outcome is YUMMYLICIOUS!

Ingredients:

• one bowl cooked rice (for one person)
• 1 1/2 tbsp kimchi (cut into smaller pieces)
• 2 slices bacon (cut into 1" sections)
• 1 egg (fried)
• 1/2 onion (thinly sliced)
• dash of chicken stock (to taste)
• 1 tbsp cooking oil

Few simple steps:

1. In a heated wok add in cooking oil.
2. Add in the onion, fry for briefly 1 minute.
3. Add the bacon slices, fry for another minute, then add in the kimchi and give it a quick stir.
4. Next, add in the rice and stir well to combine.  Add in some kimchi sauce over the rice if necessary.
5. Sprinkle a dash of chicken stock, stir to mix and taste for correct seasoning.
6. Off the heat, dish onto a plate, and serve topped with fried egg.

Stir-fried beef with fried garlic

Ingredients:
200g beef fillet
4 cloves garlic (thinly sliced and fried till golden)
1 stalk spring onion (cut into sections)
1 1/2 tbsp cooking oil

Marinade:
1 tsp dark soy sauce
1/2 tsp sugar
2 tsp beaten egg
1 tsp shao hsing wine
1/2 tsp cornflour (to be added later)

Seasonings:
1 tsp dark soy sauce
1/3 tsp sugar
1 tsp oyster sauce
dash of shao hsing wine
dash of sesame oil
1 tbsp water

Methods:

1. Rinse the beef fillet, cut away the tendons and cut into small pieces.
2. Marinate the beef with the marinade ingredients, except cornflour and mix well. Add in the cornflour 30 minutes before cooking and give it a mix.
3. Heat 1 1/2 tbsp cooking oil in a pan and pan-fry the beef over low heat until fragrant.
4. Add the spring onion, followed by the seasonings and stir until all the beef are well coated and cooked through.
5. Serve on a plate topped with fried garlic.

Savory Pumpkin-Sago Kuih

Recently, we made a trip to my uncle's farm about 40 km from Kuching City.  We came home with a car booth full of fruits and varieties of vegetables and not to mention the humble PUMPKIN.  The pumpkins are heavy with smooth and firm skin which are said to be best!

Ingredients:

200g pumpkin (shredded)

200g sago (soaked for 15 mins. and strained)

30g caster sugar

1/2 tsp salt

1/4 tsp pepper

Topping Ingredients:

1 1/2 tbsp cooking oil

1 tsp pepper

1 tbsp garlic (chopped)

30g minced pork

30g small dried prawns (washed and drained)

2 dried mushrooms (soaked and sliced thinly)

1/2 tbsp fish sauce

Garnish:

1 stalk spring onion, green part (chopped)

1/2 red chilli (seeded and diced finely)

Methods:

• In a large mixing bowl put all the ingredients in and mix till well combined.

• Pour the mixture into a greased 7" steaming tray.  Steam at high heat until cooked. Remove from steamer, leave it to cool then cut into pieces with the size of your choice.
• For the topping, heat oil and saute chopped garlic until fragrant.  Add in dried prawns, mushrooms, minced pork and stir-fry until aromatic.  Add in fish sauce, pepper and continue to fry until fragrant.  Dish onto a bowl.

• Sprinkle the topping ingredients over the sliced pumpkin, garnish with spring onion and chilli.

• Serve with a cup of coffee or tea.

Avocado Shake and Smoothie

During this season of the year the scorching heat is intolerable at times, thus I believe that many will yearn for something cool and refreshing.  In my state Sarawak we are indeed blessed with many types of local fruits which makes refreshing juices to quench our thirst.  

For my post today, I am sharing the one fruit which is high in healthy monounsaturated fats and is a good source of fiber, vitamins and minerals - AVOCADO!

Thanks to Lena for sharing this rich and creamy drink which is also best suited for dessert. I enjoyed it and would like to include in my blog here to further share with all my readers.

Vietnamese Avocado Shake

Ingredients: (recipe and quantity slightly adjusted)

1/2 medium size avocado (peeled, deseeded and sliced)

1/2 cup milk (add more to thin the shake)

1/2 cup crushed ice-cubes

Methods:

1. In a blender add avocado slices, milk and crushed ice-cubes.
2. Cover and blend on high until mixture is smooth.
3. Check the consistency, if too thick add more milk, cover and blend again.
4. Stir before pouring into a glass or dessert dish.
5. Serve.

The second drink comes to my mind when I saw few bottles of Vitagen (apple flavour) in my fridge.  As usual on a hot day my mind is always telling "I need something refreshing and cooling,"  Without any doubt I grab hold of the avocado, vitagen, some crushed ice-cubes and blender.  Blend all the ingredients together using high speed and here is a glass of "Fruity Avocado Smoothie."  Enjoy this thirst quencher - creamy, refreshing and nutritious.  If you prefer it less creamier or thinner, add more vitagen.