Green Tea Cookies

The Matcha or rather Green Tea BUGS are again bugging me!!  How could I say NO to this recipe which appear right before my eyes recently.  I tell myself "I must bake this cookies!"  Finally, I get to munch this yummylicious-soft and addictive cookies ~ smiles ~

Ingredients:
240 g plain flour (sifted)
2 1/2 tbsp matcha green tea powder
170 g unsalted butter (softened)
130 g icing sugar
pinch of salt
2 large egg yolks
50 g white chocolate chips

Methods:

1. Combine plain flour and matcha green tea powder in a bowl, place it aside.
2. In a stand mixer beat butter until smooth and creamy.  It's important to soften the butter ahead of time.
3. Add a pinch of salt and blend.
4. Add icing sugar and blend until soft and light.  Scrape down the bowl as needed.
5. Add egg yolks and mix well until combined.
6. Gradually add the flour and matcha powder mix and blend until the dough is smooth.
7. Add the white chocolate chips and blend well.
8. Divide the dough into 4 portions and shape into logs of same length.
9. Wrap the logs in plastic wrap and chill in refrigerator until firm.  Place the logs on a bed of rice while chilling to keep the dough in nice round shape, so your cookie slices won't be flat on one side.
10. Preheat the oven to 175 degree Celsius.  Line baking sheet with parchment paper.
11. Remove the dough from the plastic wrap and with a sharp knife slice the dough into 1/3" thick rounds.
12. Arrange them on the baking sheet, leaving some space in between the rounds.  
13. Bake cookies for about 20 minutes (depending on the oven that we use), or until the edge of the cookies starts to get slightly golden brown.
14. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.
15. Store cookies in an airtight container.

The wrapped logs sitting on a bed of rice while chilling in the refrigerator

According to the author: you can also freeze the unbaked logs of dough, wrapped in plastic wrap for up to 2 months.  Let sit at room temperature for about 10 minutes before cutting and baking.  Do not let the dough fully defrost.

This recipe is adapted from 'Just One Cookbook' by Namiko Chen with very slight amendment to suit my baking styles.

Dinoydoy

Fans of bitter gourd and pumpkin/squash will find this recipe a yummylicious dish to crave for.  Care to join me to cook and enjoy this simple recipe??  Let me share with you the recipe...

Ingredients: (serves 2-3)
1 medium bitter gourd, sliced
1 cup pumpkin/butternut squash, sliced
1/4 cup slices of pork belly 
1/2 tsp chicken stock granules (to taste)
1/2  onion, finely chopped
1/2 tbsp garlic, chopped
1 tomato, chopped
1 cup water (to add more if you prefer to have a more soupy dish)
Dashes of fish sauce (I replace with Worcestershire Sauce)
Dashes of ground black pepper
2 tbsp. cooking oil

Methods:

1. In a medium heated wok, add cooking oil and saute garlic and onion until fragrant.
2. Add pork belly, stir fry (if you prefer it to be brown and crispy, fry slightly longer), then add in tomatoes and cook for a minute.
3. Next,  add in pumpkin and bitter gourd, give it a quick stir fry, then add in chicken stock granules, follow by water.  Once the vegetables are cooked, season with fish sauce/Worcestershire Sauce and ground black pepper.  Taste for correct seasoning.  
4. Off the heat and serve!

Notes:

The original recipe is cooked with heavy broth, but this time round I cooked it rather dry. In my next round of cooking I will try a hand on more broth and season with fish sauce instead of Worcestershire Sauce.  

I adapted this recipe from Raymund with slight amendments to suit my cooking styles. 

Porky Pie

Most of us knows about Cottage Pie and Shepherd's Pie and what differs in these two pies is the meat used.  Cottage Pie uses minced beef but on the other hand minced lamb is used to make Shepherd's Pie.  In the case of my home cooking, I prefer to use minced pork to make Pie, with which I named it "Porky Pie."  For many years this recipe has been in my  home-cooked list, though I did not get to bake it that often but only once a while when my children are back home for their holiday breaks.  Let me share this precious recipe to all those PIE lovers out there...

Ingredients: 
1 kg minced pork
1 celery stick, diced
2 carrots, diced
2 onions, chopped
2 tbsp cooking oil
2 tbsp plain flour
1 1/2 cup chicken stock (part)
1 tbsp light soy sauce
1 tbsp Worcestershire sauce
2 tbsp tomato sauce
1 1/2 tbsp tomato paste
2 bay leaves

Topping:
1 kilo potatoes, peeled and diced
30 g butter (room temperature)
1/2 cup milk (to add slowly)

Methods:

1. Heat the oil in a wok over medium heat and saute the onion, carrot and celery, stirring occasionally for few minutes.  Add the minced pork and stir to mix, then stir in the flour and cook for additional 2 minutes.  Add 1 cup chicken stock, light soy sauce, Worcestershire sauce, tomato sauce, tomato paste and bay leaves and simmer over low heat for about 8 to 10 mins. If the mixture is too dry add the remaining chicken stock. Once cooked through scoop the mixture into a large bowl, remove the bay leaves and leave it to cool.
2. To make the topping, boil the potato in salted water until cooked through.  Drain and place the potato in a large bowl and mash with the butter and enough milk to make a firm mash.
3. Preheat oven to 180 degree Celsius and lightly grease a 2.5 litre ovenproof dish or round cake tin.  Spoon the filling into the dish and spread the topping over it.  Fluff with a fork.  Bake for 25 minutes, or until golden brown.

Notes:  To make two Pies, I use a smaller ovenproof dish or round cake tin.  The leftover pie can be kept covered in the refrigerator.  It can be eaten cold, based on preference or warm up in a toaster oven.

Let's enjoy....

Matcha-Crumble Pound Cake

I can feel that the 'Matcha Bug' is buzzing around me lately!  This Pound Cake caught my eye instantly as it is not just a normal pound cake but the Crumble on top makes me wanna go and try it out instantly!  Wow! The first try has been Mmmmmm YUMMY!  It just disappear in no time hehehe...

I bake another one the following week...

Ingredients:
Crumble Topping
1 1/4 tbsp matcha powder (sifted)
2 1/2 tbsp plain flour (sifted)
2 tbsp ground almond
1 1/2 tbsp unsalted butter, cubed and chilled
1 1/2 tbsp castor sugar

Pound Cake
150g unsalted butter, softened
125g castor sugar
2 tsp honey
2 eggs
2 tbsp matcha powder (sifted)
140g plain flour (sifted)
1/2 tsp baking powder (sifted)

Methods:

1. To make the crumble topping: In a bowl add matcha powder together with plain flour and almond flour, and mix to combine. Add cubed butter and sugar and combine with a pastry cutter.  When ingredients are blended, use fingertips to form a coarse crumble.  Cover with film wrap and chill in the fridge.
2. To make pound cake: Place butter in the bowl of a cake mixer and beat to a consistency of mayonnaise. Add sugar and honey, beating  until mixture turns pale.  Add eggs, one at a time, mixing well after each addition until batter turns pale once more.  Add the matcha powder, flour and baking powder which have been premixed earlier into the batter, in two or three batches, folding thoroughly with a rubber spatula after each addition.
3. Pour batter into a lined cake pan 21 x 10 x 6cm (with overhang on the sides for easy removal after the cake is baked) and even out the surface with a spatula and making a shallow slit lengthwise down the middle.
4. Remove crumble from refrigerator and distribute evenly over batter.  Bake in a preheated oven of 180 degree Celsius for 40 to 50 minutes.  Half way through baking, when the crumble begins to brown, tent cake with foil.
5. To test cake for doneness, a wooden skewer inserted will come out clean, take out of the oven and place on a wire rack.  Once the cake has slightly cool down, lift the overhang and place on the wire rack to let it cool completely.  
6. Once it is completely cool, remove the parchment paper and place it on a clean sheet of parchment paper, wrap and let it sit for a day to help the flavor mature.

I couldn't wait for the cake to be cut and serve, thus, immediately the next morning I have it for breakfast...

I adapted this yummylicious recipe from FUN! JAPAN with some amendments to suit my baking styles.

Matcha Pancakes (Green Tea Pancakes)

Are you a fan of Matcha or Green Tea??  Off late, my cravings have been going nuts with Matcha, Ice-Cream included! If you are then this pancake recipe will sure suits your taste buds.

Ingredients: (Makes 12)
1 cup plain flour (sifted)
1 tbsp matcha powder (sifted)
1 tbsp sugar
2 tsp baking powder (sifted)
Dash of salt
1 cup milk
2 tbsp melted unsalted butter
1 large egg

Methods:

1. Combine plain flour, matcha powder, sugar, baking powder and salt in a bowl.  
2. In a large bowl combine milk, melted butter, egg and mix with whisk until well combined.
3. Gradually add in the mixed dry ingredients and stir gently until everything is just incorporated.
4. Add a bit of oil in a medium heated non-stick pan. When pan is hot turn to low heat. Using a scoop ladle, scoop the batter into the heated pan.  Cook until the bottom browns and bubbles pop on the surface for 1 to 2 minutes.  Flip the pancake and cook the other side until slightly browned for another minute or so.  Remove the pancake from the pan and let it rest on a wire rack.  Repeat until all the batter is done.
5. This pancake can be served hot immediately from the pan or at room temperature.  Any leftover pancakes can be stored in an airtight container and put in the fridge.  To consume, toast in an oven toaster.
6. I prefer having the pancake as it is, but you can also serve it with toppings such as whipped cream, fruits, maple syrup or honey.  

This recipe is adapted from  'Omnivores Cookbook' by Maggie with slight amendment.