Pumpkin Pie Spice

Being a big Pumpkin fan, I enjoys cooking, baking and making food out of this Golden Fruit, Pumpkin.  As we are not able to get hold of store-bought pumpkin pie spice in the place where I am staying, I am thankful for this homemade recipe.  Here is this precious simple recipe to share with everyone who needs it....

Ingredients:

1 tbsp. ground nutmeg

1 tbsp. ground cinnamon

1 tbsp. ground ginger

1 tbsp. ground mixed spice

Methods:

Just mix all the ingredients and store it in airtight containers.  

This recipe is adapted from 'KitchenAid.'

White Chocolate Pumpkin Spice Latte

 

Ingredients:

1 cup milk

1/2 cup strong brewed coffee (1/2 tbsp. Nescafe classic dark roast)

1/4 cup white chocolate chips

1 tbsp. pumpkin puree

Small pinch salt

1/2 tsp. pumpkin pie spice (recipe in my next post)

Topping:

Whipped cream

Some white chocolate chips

Dust of pumpkin pie spice

Methods:

1. Add all ingredients into a saucepan or small pot over medium heat, whisking continually.  The white chocolate chips will begin to melt.  Continue whisking until it begins to steam and froth appears on top.  Remove from heat and immediately ladle into a cup or mug.
2. Top with whipped cream, sprinkle with white chocolate chips and dust with pumpkin pie spice.
3. Enjoy while it is still hot.

Notes:

• This recipe is not sweet, if you prefers more sweet, you can add more white chocolate chips; or dash of sugar according to your preference; or topped with more whipped cream.
• For the coffee, it is your preference to decrease the instant coffee for a more lighter coffee, this recipe is using strong coffee.

I adapted this recipe from 'delightfulmade.com.'

Russian Tea Cakes (Snow Ball Cookies)

This Russian Tea Cakes or Snow Ball Cookies looks similar to our popular cookies 'Kuih Momo'.  However, the taste is different.  This cookies have a unique taste and is yummylicious.

Ingredients:

200g. unsalted butter (room temperature)

100g. Planta margarine (room temperature)

3 egg yolks

90g. icing sugar (I reduce as I prefer less sweet, and the coating is also sweet)

50g. milk powder

100g. roasted cashew nuts (grounded)

400g. low protein flour/plain flour (sifted)

Coating: (mix in a bowl)

100g. icing sugar (sifted)

50g. milk powder

Methods:

1. In a mixer bowl, cream butter, margarine and icing sugar until light and creamy.  
2. Add in egg yolks, continue mixing until well combined.
3. Next, add in milk powder and flour, and combined using low speed.
4. Lastly, add in ground cashew nuts and mix until well combined.
5. Cover with cling wrap and rest in the fridge for 30 minutes.
6. Form cookie dough into balls (sizes depends on your own preference), and place on a lined baking sheet.
7. Bake in a preheated oven of 180 degree Celsius for 20 minutes.
8. Remove cookies from oven and allow to cool slightly, then roll each cookie in coating mixture.
9. Let the cookies cool completely and store in airtight containers.

I adapted this recipe from 'na.icha8877.'

Gingerbread Hot Cocoa

With Christmas round the corner, anything gingery makes me wanna give it a try.  It really brings in the mood of this joyous season.  

Ingredients: (serves 1)

1 cup milk

1/3 tbsp. brown sugar (if you prefers sweeter can add more)

1/2 tbsp. baking cocoa

1/3 tbsp. golden syrup (molasses, if you have)

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

Dash ground all spice

Small pinch of salt

Whipped Cream (for topping)

Methods:

1. In a small saucepan, combine brown sugar, cocoa, golden syrup/molasses, ground cinnamon, ground ginger, all spice and salt.  Gradually add milk.  Cook and stir over medium heat until heated through.  Remove from heat.
2. Pour into a cup.  
3. Serve with whipped cream.

This recipe is adapted from 'Taste of Home' by Erika Monroe-Williams, Scottsdale, AZ with a slight adjustment.

Mei Cai Kou Rou (Steamed Pork Belly With Preserved Mustard Greens)

Mei Cai Kou Rou is a popular dish and one of the many 'comfort food' for the Chinese.  This is a dish that needs a little bit more effort in the preparation and cooking.  The preserved mustard green needs to be thoroughly washed and soaked, as some are rather salty.  I prepare the initial stage of washing and soaking a day ahead and left them in the fridge.  So, on the day of cooking it is not so tedious.  Let me share with you this recipe, which is more traditional in a way.  The additional steps are worth the effort....

Ingredients: (serves 4)

430g. mei chai/preserved mustard

430g. pork belly (skin on)

Water (enough to cover the pork belly)

3 slices ginger

1 star anise

1 1/2 tbsp. cooking oil

1 tsp. dark soy sauce, plus 1 tbsp. (divided)

1 tbsp. rock sugar/granulated sugar

1 tsp. ginger (minced)

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. Shaoxing wine

3/4 cup water

Cornflour mixture (mix 1/2 tsp. cornflour with 1 tbsp. water)

Chicken stock granules (for seasoning the final dish, if needed - I did not add)

Methods:

• thoroughly washed and soaked mei chai/preserved mustard a few times, squeezed dry and cut into small pieces.

• In a dry wok, fry the mei cai (without using oil), for 2-3 minutes, remove it into a plate and set aside.  
• Put pork belly in a pot and cover with water.  Add ginger slices and star anise.  Bring to a boil, reduce to simmer and cook 35 minutes.  Dish out the pork belly and place it onto a plate.  
• Heat 1 tbsp. oil in a clean wok using medium heat.  Brown pork skin first, followed by all sides.  Once browned, add 1 teaspoon  dark soy sauce and 1 tablespoon of water, and carefully coat the pork in the liquid.  Turn off heat and let pork cool in the wok.  Once cooled slice pork into 1/2" slices, arrange them neatly in the bottom of a shallow heat-proof bowl.  
• In the same wok used for searing the pork belly, heat the wok using medium-low heat and add another half tablespoon of oil, then add the rock sugar.  Cook until sugar melts (do not use too high heat or else the sugar will be burnt and it will taste bitter) and turns a caramel color.  Add minced ginger and cook until fragrant, then add in mei cai and stir-fry for a few minutes.  Add 1 tablespoon dark soy sauce, 1 1/2 tablespoon light soy sauce, 1 1/2 tablespoon Shaoxing wine and 3/4 cup water.  Bring to a boil and taste for correct seasoning; add dash of chicken stock granules if needed.  Turn off the heat.  Spoon the mei cai over the pork belly in the bowl and spread evenly to cover all the pork.  Put bowl into a steamer and steam for 75 minutes.

• Remove the bowl from the steamer and carefully pour off any excess liquid into a small pan.  Bring to gently simmer and add cornflour mixture to thicken.
• Cover the bowl of pork with a serving plate and flip it over onto the plate.  Pour the sauce over the dish and serve with a bowl/plate of freshly cooked rice.

This yummylicious recipe is adapted from 'The Woks Of Life' with some adjustments to suit my cooking preferences.

Chewy Chocolate Gingerbread Cookies

 

Ingredients:

4 oz. unsalted butter (room temperature)

1/2 cup brown sugar

1 egg

1/4 cup golden syrup

1 1/2 cup plain flour (sifted)

1 tbsp. cocoa powder (sifted)

2 1/2 tsp. baking powder (sifted)

1 tsp. fresh grated ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. salt

1/4 cup dark chocolate chunks

Cane sugar (for rolling the cookies)

Methods:

1. In a mixer bowl, add oil and sugar.  Beat on medium speed until light and fluffy.  Beat in egg and golden syrup.  Stir in remaining ingredients, except cane sugar.  Cover and refrigerate at least 2 hours.
2. In a bowl add the cane sugar.
3. Shape dough into 1" balls, roll in cane sugar and place on a lined baking sheet 1" apart.
4. Bake in a preheated oven of 170 degree Celsius for 10 minutes, or just until set and soft in the center.
5. Remove tray from oven and cool for 2 minutes.  Remove the cookies to a cooling rack and let it cool completely.  Store in airtight jars for up to a week.

I adapted this recipe from 'Natalieshealth.com' with some adjustment to suit my baking preference.

Frosty Pumpkin Nog

 

Ingredients: (serves 1)

1 1/4 cup milk

1/4 cup plain yogurt (frozen)

2 tbsp. mashed pumpkin

1/2 tbsp. sugar (I did not add)

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Whipped Cream (topping)

Dash ground cinnamon (topping)

Methods:

1. In a blender, combine first 6 ingredients, cover and process until smooth.
2. Pour into chilled glass.
3. Topped with whipped cream and sprinkle dash of ground cinnamon over the top.
4. Serve immediately.

I adapted this recipe from 'Taste of Home' by Crystal Bruns, Iliff, Colorado, with a slight adjustment to suit my preference.

Asian Shepherd's Pie

Ingredients:

3 large potatoes (peeled and quartered)

50g. unsalted butter

Dash of salt (to taste)

Dashes of ground black pepper (to taste)

3 tbsp. cooking oil

2 pieces chicken breast (skinless and diced)

4 cloves garlic (peeled and finely chopped)

1 tsp. ginger (peeled and minced)

1 small onion (peeled and diced)

1/2 carrot (peeled and diced)

3 dried shiitake mushrooms (soaked, remove stems and cubed)

3 tbsp. chopped Chinese Chives - I replace with 1 stalk celery (cubed)

3/4 cup water

Seasoning:

1 1/2 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

2 tsp. Shaoxing wine

Dashes ground black pepper

Cornflour mixture (mix 1 1/2 tsp. cornflour with 2 tsp. water)

Methods:

1. In a pot, add potatoes and cover with water; bring to a boil.  Reduce heat and simmer until tender.  Drain well.  Add butter and mash when the potatoes are still hot, until smooth.  Season with salt and black pepper to taste.
2. Heat 2 tbsp. cooking oil in a frying pan and fry chicken until lightly brown, remove and set aside.
3. In the same pan, heat remaining oil, saute garlic, ginger and onion until soft.  Add carrot, celery/chives and mushrooms.  Saute another 3 minutes, then return chicken pieces to frying pan and stir in seasoning except cornflour mixture.  Add water and simmer for 3 minutes, then stir in cornflour mixture to thicken the gravy.
4. Remove from heat and spoon chicken mixture into baking dish (I use 2 dishes), top with mashed potatoes.  Make swirling patterns on the surface of the pie using a fork.
5. Bake in a preheated oven of 200 degree Celsius for about 30 minutes.  
6. Remove from oven and serve immediately.

I adapted this recipe from an old recipe book 'Marshall Cavendish Cuisine' with slight adjustment to suit my cooking/baking preference.

Stollen Muffins

 

Ingredients:

200g. plain flour (sifted)

50g. almond meal

4 tsp. baking powder

1/4 tsp. ground cinnamon

100g. caster sugar

120g. dried cranberries, green and red cherries, orange peel and raisins

50g. pumpkin seeds (can add other types of nuts)

100g. unsalted butter (melted and cooled)

2 large eggs

125ml. plain yogurt

Dusting over top of muffins: (mix in a small bowl)

1/4 tsp. ground cinnamon

1 1/2 tbsp. icing sugar

Methods:

1. In a large bowl, mix together plain flour, almond meal, baking powder, ground cinnamon, caster sugar, dried fruits and pumpkin seeds/nuts.
2. In another bowl whisk together eggs, melted butter and yogurt.  Pour over the dry ingredients and very quickly mix with a wooden spoon until mixture has just come together.  Do not over mix.  A few floury bits is fine.
3. Quickly divide the batter between muffin cases, place over muffin pans and bake in a preheated oven of 220 degree Celsius for 5 minutes; lower temperature to 180 degree Celsius, and bake for 15 minutes until risen and golden; or when a skewer inserted in the center of the muffins comes out clean.  Remove from oven onto a wire rack.
4. Once cooled enough to handle, lift out of the tin onto a wire rack a cool for 5 minutes.
5. Sieve the ground cinnamon and icing sugar over the muffins.
6. Ready to serve!

This recipe is adapted from 'NewIdeafood.com.au' with adjustments to suit my baking preference.

Beggar's Chicken

 

Ingredients:

1 whole chicken

3 coriander roots

8 small garlic cloves or 4 large (peeled)

1 tsp. white peppercorns

1/4 tsp. salt

2 tbsp. oil

1/2 cup sweet dark soy sauce

4 tbsp. light soy sauce

3 whole star anise

2 cinnamon sticks

2 tsp. granulated sugar

Coriander leaves (for garnish)

Methods:

1. Use mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. In a large pot, enough to hold the chicken, heat 2 tablespoons oil, add paste and cook for few seconds, stirring.  Then add whole chicken, breast side down, cook, while using a tong to move the chicken so that the chicken won't stick to the bottom of the pot and the paste.  Then, add dark sweet soy sauce, light soy sauce, star anise, cinnamon sticks, sugar and pour in enough water to almost cover 3/4 of the chicken.  Bring to a boil, turn heat down to medium-low, cover and simmer for 90 minutes, turning the chicken halfway through cooking.
3. Carefully remove chicken and place into a deep serving dish.  Taste the broth for correct seasoning, add salt if needed.  Pour broth over chicken and garnish with coriander leaves.  Serve with rice or noodles.  I serve mine with our famous Kuching Kolo Mee/Noodles, with our favorite, chilies-lime-light soy sauce on the side.

I adapted this recipe from 'Marion's Kitchen.'

Christmas Wreath Cookies (Matcha Flavor)

This is one AWESOME Christmas Cookies, which is to be added into my baking list.  The addition of whipping cream makes the texture of the cookies slightly different from other normal cookies; when you chew on it you can taste the creamy texture of the cookies melted in your mouth.  Yesterday, I only tried out the Matcha Flavor cookies, however, if time permits I will try a hand on the chocolate flavored cookies too.

Ingredients:

100g. unsalted butter (room temperature)

30g. icing sugar (sifted)

70g. whipping cream

125g. cake flour (sifted)

15g. cornflour (sifted)

5g. Matcha powder (sifted)

White chocolate buttons (for coating of cookies)

Dried cranberries, cut into thin pieces (for decorations over the white chocolate)

Almond nibs (for decorations over the white chocolate)

Methods:

(A)  Making the Cookies 

• In a mixer beat butter for 1 minute, then add in icing sugar and mix using Speed 2 until well incorporated.  Add in half portion of the whipping cream and beat until combined, then add the rest of the whipping cream and beat until well combined.
• Add in the sifted cake flour and mix with a spatula, then add in cornflour, continue to mix until combined, and finally add in Matcha powder and mix until well incorporated.
• Transfer the batter into a piping bag fitted with a star nozzle.  

• Pipe the batter in circle shape onto a lined baking sheet.  

• Bake in a preheated oven of 160 degree Celsius for 20 minutes.  After 10 minutes of baking, cover the top with a piece of aluminium foil to avoid the cookies from overly darkened.
• Once the cookies are done, remove onto a wire rack and let it cool down for few minutes.  Remove cookies onto a wire rack to cool completely.  Repeat with the rest until all is done.

(B)  Coating the cookies with white chocolate

• To melt the white chocolate, place some white chocolate buttons into a small metal bowl.  Place the metal bowl over a bowl of hot water, stir until the chocolate has melted.
• Coat part of each cookies with the melted white chocolate, place some dried cranberries and almond nibs over the white chocolate, place onto a wire rack with a baking sheet below to let the extra chocolate drips off.  When the white chocolate has harden, store cookies in airtight containers.  
• These yummylicious cookies are ready to be served!

I adapted this recipe from 'Youtube - QV Recipes' with slight adjustment to suit my baking preference.

Shrimp Lo Mein

Ingredients: (serves 2)

2 portion Organic Millet Noodles (prepare according to package instructions)

2 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

Handful of prawns (peeled and deveined)

Bok Choy (sliced, separate stems and leaves)

1 small red capsicum (sliced)

Some toasted white sesame seeds (optional - I did not use)

Sauce: (mix in a small bowl)

1 1/2 tbsp. oyster sauce

2 tbsp. light soy sauce

1 tsp. dark soy sauce

1/4 tsp. chicken stock granules

1/3 cup water 

1 tsp. sesame oil

Methods:

1. In a heated wok, add cooking oil.  Saute garlic until fragrant, then add red capsicum and stems of bok choy, give it a quick stir-fry, then add in prawns, fry until surface of the prawns turns white, and add in the leaves of the bok choy.  Give it another quick stir to mix.  
2. Add sauce, stir to mix with all ingredients, then, transfer the noodles into the wok and stir to coat well with the sauce together with all the ingredients.  Top with white sesame seeds, if using.
3. Dish onto a serving dish and enjoy!

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

American Fried Rice

This American Fried Rice style is very popular in KL.  When I was there I did tried out quite a number of times before from different stalls, but again not all are of same taste and flavors.  Since I came across this recipe online, I gave it a try and this is really yummy.  

Ingredients: (serves 1)

1 cup cooked rice

1 hot dog (halved and slit into 4 but not totally cut through) - if you have the mini frankfurter then use 2

1 garlic cloves (peeled and finely chopped)

1/2 small onion (peeled and finely chopped)

1 slice ham (roughly chopped)

2 tbsp. french beans (fine cubed) - the original recipe uses frozen peas

1/2 tbsp. raisins

2 slices tomato (to serve)

1 fried egg (to serve)

Enough cooking oil (for frying the crumbed chicken), plus 2 tbsp. extra

Seasoning sauce: (combine in a small bowl)

1 tbsp. tomato ketchup

1/2 tbsp. fish sauce

1 tsp. light soy sauce

1/4 tsp. sugar

Crumbed chicken strips/slices:

3 pieces/slices chicken breast or tenders

1 tbsp. cornflour

1 egg

1 1/2 tbsp. panko breadcrumbs

Dash of salt

Methods:

1. To make the crumbed chicken strips, season the chicken with salt.  Coat each piece in cornflour, then egg, then breadcrumbs and place them on a flat plate.  Heat enough oil over a small frying pan, cook the crumbed chicken for 2-3 minutes on each side until golden and cooked through.  Drain on paper towel.  
2. In a clean pan and 1 tablespoon of oil.  Cook the hot dog until cooked through.  Drain on paper towel.
3. In a clean wok, add 1 tablespoon oil over medium-high heat.  Saute onion and garlic until fragrant, then add ham, french beans and raisins, stir-fry for another half minute.  Add the rice and the seasoning sauce and stir-fry until well combined.  Dish the fried rice onto a serving dish.
4. Serve with sliced tomato, fried egg and crumbed chicken and hot dogs.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Salad with Caesar Salad Dressing

Ingredients: (serves 1, makes 1/3 cup)

1 small egg yolk

1 1/2 tsp. fish sauce

1 garlic clove (minced)

1 tbsp. lemon juice

1/2 tsp. yellow mustard

1 tbsp. grated Parmesan cheese

3 tbsp. olive oil

Dash of salt and ground black pepper

Methods:

1. In a bowl, whisk egg yolk, lemon juice and yellow mustard together until frothy.  Place a dish cloth underneath the bowl helps to steady it as you whisk.
2. While whisking with one hand, with the other hand slowly stream in the olive oil in drips and you will notice that the mixture in the bowl starts to lighten in color and slightly thicken. 
3. When all the oil has been added, check the consistency.  If it's too thick, whisk in a teaspoon or so of water.  If it is too thin, continue to whisk and stream in a little more oil.
4. Finished by whisking in the fish sauce, minced garlic and Parmesan cheese.  Taste and season with salt and black pepper.

This Salad Dressing recipe is adapted from 'Inspiredtaste.net' with slight adjustment to suit my preference.

As a compliment to this Caesar Salad Dressing, I prepare myself a plate of these salad ingredients:

• Greens
• Cucumbers
• Pasta
• Hard boiled egg
• Corn
• Carrot (peeled, diced and lightly boiled)

Let's enjoy....

Teochew Orh Nee (Sweet Yam Paste with Pumpkin Puree - No Lard)

I have been wanting to try out this recipe for a very long time.  Finally, I came across this recipe without adding lard and since I still have a Yam sitting in my pantry, I decided to try it out.  It's a great recipe...

Ingredients: (serves 2)

240g. yam (peeled and sliced)

25g. granulated sugar (I reduce the sugar, if you prefers sweet add more)

80g. pumpkin (peeled and sliced)

70g. coconut cream (not coconut milk)

Small pinch of salt

Methods:

1. Steam yam and pumpkin separately.  Mash using a hand masher while it's still hot and place in separate bowls.  For the yam, after I use hand masher, I use an immersion blender to make it really smooth.  
2. Place mashed yam in a saucepan, add sugar and cook over low heat until sugar has completely melted.  Add dashes of water if you don't like it too thick.  Remove the yam onto a bowl.
3. In a small saucepan add coconut cream with a small pinch of salt and briefly heat over low heat.  Do not boil.  Remove into a small bowl.
4. To serve: scoop yam paste into two separate bowls.  Add coconut cream and top with pumpkin puree.  Serve warm or chill.

I adapted this recipe from 'what to cook today' with very slight adjustment.

Salad with Honey Mustard Dressing

Yesterday, I am having Salad for my lunch, and is trying out this 'Honey Mustard Dressing,' a recipe from another source.  It is a good dressing to go with any salad ingredients.

Ingredients: (Honey Mustard Dressing) - 1 serving

1 1/4 tbsp. yellow mustard

1 1/4 tbsp. honey

1 tbsp. cider vinegar

1 1/4 tbsp. olive oil

Dashes of ground black pepper

Small dash of salt (to taste)

Methods:

1. Place all ingredients in a small bowl and stir well with a spoon until honey has fully dissolved.  Adjust sweetness (by adding honey), sour (by adding cider vinegar) and salt, to taste.
2. If you are preparing this dressing in bigger portions, then place all ingredients in a jar and shake well.  Keep in the fridge for 3 weeks.

The Salad ingredients I used for this yummylicious dressing are:

• Butterhead Lettuce
• 1 plum (sliced)
• 1 Japanese cucumber (sliced)
• a small bowl of chicken breast (cut into bite-size pieces)