Easy and Fast Flatbread served with Crockpot Pork Chops

A combination of two recipes from two different sources to come up with a yummylicious and simple meal.  It can also be served as snacks or breakfast or any time of the day, for as long as it gives satisfaction to our taste buds and fills our tummy!!

Ingredients:
400g plain flour, plus extra to dust hands and working surface (sifted)
1 tsp Instant dry yeast
1 cup room temperature water

Methods:

1. To prepare the dough, in the bowl of a food processor or mixer, add plain flour and yeast, pulse a few times to mix well.  Add the water and mix until it forms a dough.  Transfer the dough onto a lightly floured surface.  Dust both hands and knead for a few minutes until the surface becomes smooth.
2. Transfer the dough to a dusted bowl.  Cover with plastic wrap and let dough rest for 15 minutes.
3. To make the bread, dust both hands again and knead the dough a few times.  Divide the dough into 10 equal parts, and shape each one into a ball by hand.  Transfer the dough onto a dusted tray and cover with plastic wrap.  Let rest for another 10 minutes.
4. Dust both hands and the working surface.  Place one dough ball on the working surface, then press it with the palm into a round shape.  Use a rolling pin to flatten the dough into 1/4 inch thick round disk.  Set aside.  Repeat until all is done.
5. Heat a non-stick pan with a few drops of oil over medium heat.  When pan is hot, turn to medium low heat.  Place a piece of dough into the pan and cover the pan.  Use a spatula to turn the dough occasionally, 1 to 2 minutes per side, and cook covered during the process, until both sides turn golden brown and bread is inflated.  Transfer the cooked bread to a cooling rack.  Repeat until all is done.
6. When the bread has cooled down a bit, use a knife to split them horizontally, half-way through.  Separate the inside of the bread with your fingers, taking care not to tear the two layers apart.  The bread should form a pocket.

For the stuffings of the Flatbread, I've decided on this yummy Crockpot Pork Chops, which can also be served as a dish to compliment our staple RICE!

Ingredients:

6 boneless pork chops (1/2" thick)

1/4 cup light brown sugar

1/4 cup ketchup

2 tbsp light soy sauce

1/4 cup water

1 tsp minced garlic

1/2 tsp grounded black pepper

1/4 tsp salt 

1 tbsp cornflour mix with 2 tbsp water

Methods:

1. Add all ingredients (except pork chop and cornflour mixture) into the slow cooker.  Stir to combine.  Add pork chops.  Toss to coat with the sauce.  Cook on low for 3 1/2 hours.
2. After 3 1/2 hours add in the cornflour mixture.  Stir, cover and cook for another 1/2 hour.  
3. To serve with the flatbread, spoon out the pork chop onto a bowl, use two forks to shred the meat, spoon over some sauce to mix, then fill each flatbread with the meat.
4. It's time to sit back, relax and enjoy this 'Easy and Fast Flatbread served with Crockpot Pork Chops.'

These two recipes are adapted from:

1. Easy and Fast Flatbread - Omnivore's Cookbook
2. Crockpot Pork Chops - Donna Elick (The Slow Roaster Italian) - with slight adjustments.

Chocolate Malteser Fudge Cake

I've tried this yummylicious Fudge Cake many years back, and my family loves it very much.  It's so fudgy and chocolaty yet not so sweet, which is something that we all enjoys munching yet not having to worry so much about it!!  Though I've attempted it several times over the years, but I did not get to post it in my blog... funny though hehe.  Recently, my craze for it makes a come back and I've decided to capture it in my blog. Though it is a late post, guess it's better than not posting it at all, as the phrase says 'better late than never'....

Top view

Ingredients:
For the cake
50g cocoa powder (sifted)
6 tbsp boiling water
3 large eggs
50ml milk
175g self raising flour (sifted)
1 tsp baking powder (sifted)
100g softened unsalted butter
250g caster sugar

For the icing
150g plain chocolate
150ml whipping cream
Maltesers, crushed
M&M Chocolate Milk Candies

Methods:

1. Blend cocoa powder and boiling water in a mixing bowl, then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter.
2. Pour the mixture into a lined 8" cake tin.
3. Bake in a preheated oven of 180 degree Celsius for about 45-50 mins. until well risen and the top of the cake spring back when lightly pressed with a finger or when a wooden skewer inserted in the middle comes out clean.  Leave to cool in the tin for a few minutes, then turn out, peel off the parchment and finish cooling on a wire rack. 
4. To make the icing, break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water until the chocolate has melted, stirring occasionally.  
5. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted.  Leave to cool until it is on the point of setting.
6. To assemble, spread the chocolate mixture over the top and letting it flows to the sides.  Sprinkle crushed maltesers over the middle of the cake and arrange the M & M chocolate  milk candies surrounding it.  
7. When done with the decorating, I place the cake into the fridge until ready to serve.
8. A piece of Chocolate Malteser Fudge Cake ready to serve....

Few years back, I bake one using a smaller cake tin as a surprise birthday cake for my daughter Karen who flew back just before her birthday...

My latest bake is with my daughter, when she is back home for a short holiday recently.  With some leftover of M & M Chocolate Milk candies we decided to bake another one for our family to enjoy....

I adapted this recipe from Diana Gale of 'Domestic Goddess Wannabe,' with some amendments to suit our family's liking. 

Cucumber Lemonade Quencher

With some leftover lemons and cucumber in my fridge, I grab hold of them and decided to make myself a big glass of thirst quencher on a hot afternoon. ~ s l u r p ~

Ingredients:
1 cucumber (washed and cut into chunks)
2  cups cold water (from the fridge)
1 1/2 tbsp honey
Juice of 1 1/2 lemons
Ice cubes

Methods:

1. In a blender bowl add cucumber chunks, cold water, honey and lemon juice, and blend on high speed until smooth.
2. Pour the mixture through a strainer/sieve and use a spoon to press all the juice out into a bowl.  Discard the pulp.
3. Pour the juice into a sugar-rimmed glass with some ice cubes, and with a slice of lemon.
4. Enjoy!

Pineapple Curry

The tangy sweetness and slight sourish of this pineapple dish really opens up my taste bud, especially on a hot day.  This is indeed an appetizing dish to serve with a plate of hot fluffy rice together with other dishes.  I cooked this dish for my family's dinner.

Ingredients:
1/2 pineapple (medium size) - cut into half and slice, not too thin.
5 shallots (peeled and cut into pieces)
3 cloves garlic (peeled)
1/2" ginger (peeled and cut into slices)
2 tbsp water
2 1/2 tbsp curry powder (I use watch brand)
2 tbsp cooking oil
1 cinnamon stick
3 cloves
1 star anise
3/4 cup coconut milk
Few tablespoons water
Salt (to taste)
1 red chili (seeded and cut into a floret)

Methods:

1. Using a mortar and pestle, pound shallots, garlic and ginger until fine.  Scrap the pounded ingredients into a bowl, add water and curry powder and mix to form a paste.
2. In a wok, heat cooking oil using medium heat, then add curry paste, cinnamon stick, cloves and star anise.  Stir-fry until fragrant.
3. Add in the pineapple slices, give it a quick stir, then add in the coconut milk, few tablespoons of water if the sauce is too thick and red chili.  Bring it up to a boil.  Stir and add salt to taste for correct seasoning.  Continue to cook for a few minutes until the pineapple slices are tender.  Turn off heat.
4. Dish onto a serving plate and serve warm.

This recipe is adapted from Linda Ooi with some amendments to suit my cooking.

Fudgy Brownies

Ingredients:
1/2 cup melted butter
3/4 cup unsweetened cocoa powder
2 large eggs
1 cup granulated sugar (can reduce if you prefer less sweet)
1/2 cup plain flour (sifted)
1/8 tsp salt

Methods:

1. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large mixing bowl add melted butter.  Whisk in the cocoa, eggs and sugar until combined.
3. Stir in flour and salt with a rubber spatula or wooden spoon until incorporated.
4. Pour mixture evenly into the prepared baking pan.
5. Bake for 20 to 25 mins until set and when a wooden skewer inserted in the center comes out with only a few moist crumbs.
6. Remove from oven and allow to cool completely in the pan set on a wire rack.  Once cooled, lift the brownies out of the pan using the overhand on the sides and cut into squares.

This recipe is adapted from "Everyday Easy Eats" by Alia with slight amendments.

Creamy Chocolate Fudge Pops

The days are getting hotter, let's have some cool Ice Pops to quench our thirst....

Ingredients:
2 cups Milk
2 tbsp Cocoa Powder
1/2 cup Cooking Chocolate
3 tsp granulated sugar

Methods:

1. In a double boiler, melt chocolate until smooth and set aside.
2. In a saucepan heat milk, and when about to boil add cocoa powder and sugar and mix well until there are no lumps.  Remove from heat.
3. Carefully mix in the melted chocolate and whisk until smooth.  Let this cool down completely.
4. Fill the popsicle molds, insert the stick with its top and place them in the freezer until set.
5. Unmold the fudge pops and let's enjoy....

I adapted this recipe from "Cooking From Heart" with slight amendments.

Signature Steamed Minced Pork With Dark Soya Sauce

Like many other dishes, Steamed Minced Pork is another dish which differs from one home -cook to another.  Each have their own version with which we tend to enjoy in the comfort of our sweet home, and is popularly known as our 'Comfort Food!'  For this dish which I am going to share, it is our Kuek's version which has been passed down by my late mother-in-law. Today, I am having great pleasure to share this simple recipe with everyone out there.... 

 Ingredients: (serves 4)

400g minced pork

3 eggs

1 cup water

Seasonings:

Few dashes of sesame oil

1 tsp grounded white pepper

1 tsp salt

3 tbsp dark soya sauce (amount depending on the types of sauce used)

Methods:

1. In a steaming bowl put in the minced pork.
2. Add in all the seasonings and use a fork to mix, making sure all the seasonings are well incorporated into the meat.
3. Add in 2 eggs and water, stir to mix with a fork.
4. Crack in the last remaining egg, give it a few quick stir with a fork. This final step is to obtain a silky and fluffy top of the dish. Cover with lid.
5. Put in a steamer and steam until cooked through.
6. Serve hot or warm.
7. Let's enjoy this yummylicious dish with either rice or porridge.