Traditional Steamed Egg With Preserved Radish and Minced Meat Topping

Ingredients: (serve 2)

3 to 4 eggs 

Warm water (same amount as quantity of eggs)

1/4 tsp. salt

2 garlic cloves (peeled and chopped)

23 g. preserved radish (I buy the ready chopped, rinse, drain and squeeze dry)

75 g. minced pork (mix with a bit of cornflour)

1 tbsp. cooking oil

Seasonings:

1/4 tsp. chicken stock granules

1/2 tsp. light soy sauce

1/2 tsp. oyster sauce

1/4 tsp. dark soy sauce

Thickening: 1/4 tsp. cornflour mix with 3/4 tbsp. water

Garnishing: 

1 sprig spring onion (diced)

Some red chili slices

Methods:

(A)  Prepare the egg custard

1. Crack eggs into a bowl.  Add an equivalent amount of warm water to the eggs and 1/4 tsp. of salt.  Beat to mix well.
2. Using a sieve, strain the egg custard mixture into a deep and wide plate.
3. Cover the strained egg custard with cling wrap.
4. Place the egg custard into a wok with boiling water.  Steam over low heat for 10-15 minutes or until set.  When done, remove the cling wrap and prepare to add the fried toppings.

(B)  Preserved radish and meat toppings

1. Add 1 tbsp. oil into a heated wok.  Saute garlic and preserved radish.  Next, add minced meat and fry till meat is just cooked.
2. Add chicken stock granules, soy sauce, oyster sauce and dark soy sauce (for colour).  Stir-fry until combined.  Lastly, add cornflour mixture to the fried mixture, fry till almost dry.  Transfer into a bowl.
3. Sprinkle aromatic radish toppings on the surface of the steamed egg custard.  Garnish with chopped spring onion and chili slices.
4. Serve hot!

I adapted this recipe from 'Huang's Kitchen' by Angie Liew with slight adjustment to suit my cooking preference.      

Matcha Shortbread Cookies

Ingredients:

112 g. unsalted butter (softened)

30 g. granulated sugar (plus more for sprinkling)

160 g. plain flour (sifted)

2 tbsp. Matcha Powder (sifted)

A dash of salt

Methods:

1. Using a stand mixer, beat butter and sugar until light and fluffy.
2. In a bowl, combine flour, matcha powder and salt, gradually add to butter mixture.
3. Gather and press the dough into a flattened disk, and chill until firm for about 2 hours.
4. When ready to bake, preheat oven to 165 degree Celsius and line baking sheet.
5. Roll out dough to 1/4" thickness on a lightly floured work surface.  Cut with a 2" round cutter.  Place cookies on a prepared baking sheet.  Gather and re- roll any scraps.
6. Sprinkle cookies with sugar, tapping gently so that the sugar sticks.  Bake for 18-22 minutes until cookies are dry and firm.  
7. Remove from oven and transfer to a wire rack to cool completely.
8. Keep them in airtight cookie jars or containers.

I adapted this recipe from 'Gemma's Bigger Bolder Baking" by Gemma Stafford with a slight adjustment to suit my baking preference.

Fruit Loaf Bread

 

Ingredients:

300 g. bread flour (sifted)

20 g. brown sugar

1 1/4 tsp. instant yeast

1/2 tsp. salt

25 g. unsalted butter (room temperature)

200 g. milk

80 g. dried fruits (raisins, orange peel, green and red cherries) - can add more dried fruits, up to 120 g. 

Egg wash:

1 egg, whisked

Methods:

1. Put all ingredients (except butter and dried fruits) into the mixer bowl.  Using the dough hook, knead for 5 minutes using medium speed until the dough almost comes together.  Add butter and continue kneading for another 10 minutes until the dough comes together, and is elastic and reaches window pane stage.  Add in dried fruits and knead until all incorporated in the dough.  If the dough is too dry, add 1 tablespoon of milk or water at a time.  Some bread flour absorbs more water.
2. Take the dough out and form into a ball, put it into a greased bowl, cover with a clean kitchen towel and let it rest in a warm place for 60 minutes or until double in size.
3. Tip dough out onto a lightly work surface, punch down the dough to release the air.  Divide the dough into 2 equal portions.  Roll out each dough with a rolling pin into long rectangle shape.  Roll up the dough until a small log is formed.
4. Transfer the dough to a lined loaf pan.  Repeat with the other dough portion.
5. Cover the loaf pan with a kitchen towel, let it rise for another 45 to 60 minutes or until double in size.
6. 15 minutes before the ending of the second proofing, preheat oven to 190 degree Celsius.
7. Brush the dough with egg wash.
8. Bake in a preheated oven for about 30 minutes or until golden brown.
9. Remove bread from oven and let  them cool on a rack.

Notes:

• If you don't have milk available, just replace the milk with water and add 3 tablespoons of full cream milk powder.
• For the loaf pan, I did not have the exact required size of 8"x3"x3", instead I use my cake loaf pan of 8"x4"x2".  This is why my fruit loaf bread turns out with a higher top.

Let's have tea with a cup of tea or coffee...

This recipe is adapted from 'Bake with paws'.

Baked Potato Wedges

Ingredients:

450 g. potatoes ( peeled and cut into wedges)

4 tbsp. olive oil

Salt (to taste)

1 tsp. ground black pepper

1 tsp. dried rosemary

1 tsp. dried oregano

1/2 cup grated Parmesan cheese

Methods:

1. Place raw potato wedges in a large bowl filled with ice-cold water and let them soak for 30 minutes.
2. Drain and wipe the wedges well with paper towel.
3. Combine olive oil, salt, ground black pepper, dried rosemary, and dried oregano in a large mixing bowl.
4. Add the potato wedges to the bowl and toss well to coat them with the seasoned oil.
5. In a greased baking tray, transfer the potato wedges into it and arrange them in a single layer, to let them cooked evenly.
6. Bake in a heated oven of 180 degree Celsius for 15 minutes.  Toss the wedges, and increase the temperature to 200 degree Celsius for a few more minutes until the wedges are cooked through and browned.
7. Transfer wedges to serving bowl, toss with grated Parmesan cheese.  
8. You can serve this potato wedges with ketchup or any other dipping sauce, depending on your preference.  I did not serve with sauce, as this is a side dish for my Korean BBQ Chicken Legs.

I adapted this recipe from 'Whisk Affair' with slight adjustments to suit my cooking preference.

Korean BBQ Chicken Legs

With the marinated Chicken Legs in my fridge, which have been marinated overnight; today I am having a no rice dinner, instead Korean BBQ Chicken Leg with Baked Potato Wedges.

 

Ingredients: (serves 2)

2 Chicken Legs, bone-in

Salt and ground black pepper

Marinade:

2 cloves garlic (peeled and smashed)

1 tbsp. Gochujang

1/2 tsp. fish sauce

1/2 tbsp. light soy sauce

1 tbsp. honey

1 tbsp. sesame oil

Methods:

1. Clean and pat dry chicken legs with kitchen paper.  Season lightly with some salt and ground black pepper.
2. In a medium bowl, mix all marinade ingredients together until well dissolved.
3. Place chicken legs into a large Ziploc bag.  Pour marinade ingredients over.  Seal bag and squish it gently to make sure the chicken legs are well coated.  Refrigerated overnight.  In between I squish it again and turn the Ziploc bag over few times, to ensure even marination.
4. Arrange chicken on tray, bake in a preheated oven of 180 degree Celsius for 35-40 minutes until cooked through.
5. Flip chicken legs halfway through, to ensure both sides are nicely browned.  At the same time brush with remaining marinade and continue to bake until done.
6. I serve this yummylicious Chicken Legs on top of Butterhead Lettuce and Japanese cucumber slices.  I also baked some potato wedges to go with it.  Refer to the updated potato recipe in my next post.

This recipe is adapted from 'Bearnakedfood.com' with slight adjustment to suit my cooking preference.

Garlic Butter Chicken Tenders

 

Ingredients:

400 g. chicken tenders

1 tsp. paprika

3 dashes cayenne powder

4 tbsp. unsalted butter (room temperature)

3-4 cloves garlic (minced/finely chopped)

1 tsp. bottled Italian seasoning

Salt (to taste)

1/2 tbsp. lemon juice

1 tbsp. chopped parsley

Lemon wedges (to serve)

Methods:

1. Season chicken tenders with paprika and cayenne.  Set aside.
2. Heat up cast iron skillet (preferred) on high heat, add 3 tbsp. butter.  As soon as it melts and starts to sizzle, add chicken tenders.  Cook uninterrupted for 1-2 minutes, turn over and start cooking the other side.
3. Push chicken tenders to the side of skillet.  Add remaining 1 tbsp. butter follow by minced/finely chopped garlic on empty space.  Add Italian seasoning on top of the chicken and stir to combine well with the chicken and garlic.
4. Add salt and lemon juice, continue to cook the chicken until slightly charred on both sides.  Add the chopped parsley, stir to combine well.  Turn off heat and serve immediately with lemon wedges.  Squeeze lemon juice on top before serving.

I adapted this recipe from 'rasamalaysia.com'.

Homemade Wontons

Homemade Wontons have been a familiar dish in my family, either cooked as Wonton Soup or Deep-Fried Wontons.  My signature recipe, though its simple but is always well liked by my children and grandchildren.  The recipe can be viewed here  Since I have made the 'Spicy Wonton Sauce'  and shared in my previous blog article, I am also sharing this Wonton recipe, both from the same source to all who loves Wontons.  This is a yummy recipe and easy to make before hand, keep in the freezer, and as and when you don't know what to cook, this makes a life-saving meal.

Ingredients:

Wonton wrappers (store bought)

300 g. minced pork (with slightly more fat)

200 g. shrimps (peeled, deveined and finely chopped)

1 tsp. fresh ginger (peeled and grated)

1 egg yolk (lightly beaten)

1 stalk spring onion (finely chopped)

1 tsp. cornflour

1 tsp. sesame oil

1 tsp. sugar

1 1/2 tbsp. light soy sauce

Dashes ground white pepper

Methods:

• Place all the filling ingredients in a large mixing bowl.  Stir to mix everything.  Take care not to over mix so that your meat filling won't turn tough.  Let them marinate at least 1 hour or overnight.
• To wrap, get a piece of wonton wrapper, with a spoon, scoop the filling and place in the middle of the wrapper; wet the edges of the wonton wrapper to seal, push the air out as much as you can.  This will give you a nice and tight looking wontons once they are boiled.  Pinch to seal well, so your filling won't dislodge from the wonton.  Do not put too much filling inside the wonton wrapper, the filling may not be cooked through while the wonton wrapper is already turning soggy from all the boiling.
• Since I am making these wontons ahead of time, I arrange them on a large baking sheet lined with a parchment paper.  Place them in the freezer for 1 hour.  They will harden, but not 100% frozen yet.  You can transfer them to a freezer bag to save freezer space and they won't stick to each other anymore.  When ready to cook, do not thaw, just place them in boiling water, you may add a few seconds or a minute to make sure they are cooked through.

• To cook the wontons, bring a pot of water to a boil.  Add in the wontons and give them a quick stir so they won't stick to the bottom of the pot.  Do not overcook, about 3-4 minutes is what it takes, as the wonton wrappers are usually thin, turn mushy and torn apart from too much boiling.
• Using a slotted spatula, lift out the cooked wontons, divide them into separate bowls, drizzle the spicy chili sauce on the wontons.  The amount is up to you, adjust according to your preference.  Toss the wontons with the sauce. Garnish with chopped spring onions/parsley/coriander.

This recipe is adapted from 'what to cook today' with some adjustment to suit my cooking preference.

Din Tai Fung Easy Spicy Wonton Sauce

Ingredients: (makes about half cup)

4 tbsp. chili oil

2 cloves garlic (grated)

1 tbsp. granulated sugar

2 tbsp. light soy sauce

1 tbsp. chili flakes

1 star anise

1/8 tsp. five spice powder

1 tbsp. rice vinegar

To add last: 2 stalks spring onion - chopped (separate white parts from green parts)

Methods:

1. Place all the ingredients in a saucepan or skillet.  Cook over medium heat to bring it to sizzle and then lower the heat and keep stirring to let the sugar melts and take care not to burn the chili flakes and garlic.  Add in chopped spring onions, white parts first, then follow by the green; and continue to cook for about 5 minutes and then remove from the heat.  Have a taste and adjust seasonings as needed.  It should be spicy, savory, with just a hint of sweetness and tang.

How to store

1. Let the chili sauce cools down completely.
2. Transfer to a glass jar with a lid and it can be stored in the fridge for 2-3 weeks.

What are the uses of this spicy sauce

1. It can be used as a tossing sauce with noodles.
2. Use as a dipping sauce with other dumplings.
3. It can also be used as a stir-fry sauce for fried rice and stir-fry noodles.

This recipe is adapted from 'what to cook today'.

15-minute Shanghai Noodles

 

Ingredients: (serves 2)

2 portions Ramen Noodles/Udon Noodles

150 g. pork belly (thinly sliced)

2 garlic cloves (roughly chopped)

3 dried shiitake mushrooms (soaked and sliced)

1/2 cup Chinese cabbage (sliced)

1/2 cup spinach/choy sum or any Asian greens (chopped)

1 tbsp. cooking oil

Marinade:

1/2 tbsp. light soy sauce

1/2 tsp. sesame oil

1/2 tsp. sugar

1/2 tsp. cornflour

Stir-fry sauce:

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. sugar

Methods:

1. Combine pork slices with marinade ingredients and set aside.
2. Combine stir-fry sauce ingredients in a small bowl and set aside.
3. Boil noodles according to package instruction, drain and set aside.
4. Heat cooking oil in a wok over high heat.  Add the garlic and marinated pork.  Spread pork slices out in the wok so that it has as much contact with the hot wok as possible.  Sear for a minute, then stir fry and sear again.  When pork is almost cooked, add the shiitake mushrooms and stir-fry for half a minute.  Then add the cabbage and give it a few stirs; add the spinach and toss until combined with all the ingredients.  Add the noodles and the stir-fry sauce and mix until everything is well coated with the sauce.
5. Dish onto serving dishes.
6. Serve warm with my must-have sliced bird's eye chilies mix with lime and light soy sauce.

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

Crispy Thai Garlic Pork Belly

 

Ingredients: (serves 2)

240 g. pork belly (without skin and cut into bite-size pieces)

3 garlic cloves (peeled)

2 coriander roots

1 tsp. white peppercorns

1/2 tsp. salt

1/2 tbsp. oyster sauce

1/2 tbsp. fish sauce

1/4 tsp. sugar

1/2 cup cornflour

1 tbsp. crispy fried garlic

Coriander leaves (to garnish)

Cooking oil (for deep-frying)

Methods:

1. Using a mortar and pestle, pound garlic, coriander roots, peppercorns and salt into a rough paste.  Place the paste in a medium bowl along with pork belly, oyster sauce, fish sauce and sugar.
2. Fill a saucepan or wok to about 1/3 capacity with cooking oil.  Heat oil over high heat.  To check whether the oil is hot enough to fry, dip a wooden chopstick into the oil, and small little bubbles will appear around the chopstick.
3. When the oil is hot, take half the pork belly and coat with half of the cornflour.  Toss until well combined.  Dust off the excess flour and carefully place into the hot oil.  Turn over if the bottom side is golden and let the other side continue to fry until golden.  Remove the pork belly to a plate lined with kitchen paper to drain off excess oil.  Repeat with the remaining pork belly and flour.
4. To serve, transfer the fried pork belly to a serving plate.  Sprinkle with crispy fried garlic and coriander leaves.

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.  You can use chicken to make this dish too.

Peanut Butter Banana Yogurt Popsicle

 

Ingredients: (makes 4)

1 cup banana (chopped)

3/4 cup yogurt (plain)

1/4 cup peanut butter (creamy)

3-4 tbsp. honey

Half pinch salt - I did not add as I am using salted peanut butter 

Methods:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour the mixture into Popsicle molds, place a stick into each mold and freeze overnight or until set.
4. To remove the Popsicle from the mold, run the water on the outside of the molds for some time until the ends are loose.
5. Enjoy them on a hot day...

I adapted this recipe from 'blendwithspices.com' with a slight adjustment.

Healthy Banana Chocolate Popsicles

Ingredients: (makes 4)

1 cup banana (chopped)

1/2 cup milk

2 tbsp. cocoa powder

2 tbsp. honey

Half pinch salt

Methods:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Adjust the sweetness, if needed by adding more honey.  I did not add as I prefers less sweet.
4. Pour the mixture into Popsicle molds, place the stick into each mold and freeze overnight or until set.
5. To remove the Popsicle from the mold, run the water on the outside of the molds for some time until the ends are loose.
6. Enjoy them on a hot afternoon.

I adapted this recipe from 'blendwithspices.com' with a slight adjustment.

Sandwich Bread

 

Ingredients:

2 1/2 cups bread flour (sifted)

1 tbsp. sugar

1/2 tsp. salt

3/4 tbsp. instant yeast

1 1/4 cups warm milk

2 tbsp. (28 g.) unsalted butter (room temperature)

1 egg (beaten) - for egg wash

Methods:

1. In a mixer bowl, combine flour, sugar, salt and yeast.  Mix and create a well in the center.  Add butter and milk.  Using a dough hook, mix using low speed for about 5 minutes; then increase a speed higher and mix for another 10 minutes; test for window pane; the dough is ready if it can stretch into a thin film in the middle without breaking.
2. Cover and leave to rest for 45 minutes to 1 hour.
3. Prepare a 9"x5" loaf pan, brush with butter and sprinkle flour to coat all sides of pan.  Remove excess flour.
4. Remove dough from bowl onto a lightly floured surface.  Shape dough into a loaf, it is very soft so need to handle with care.
5. Gently place the shaped dough inside the loaf pan.  Cover with damp kitchen towel and leave to rest for 15-20 minutes.
6. Brush the top of the bread with egg wash.
7. Bake in a preheated oven of 190 degree Celsius for 25-30 minutes, or a skewer inserted in the middle of the bread comes out clean.
8. Remove from oven and place on a wire rack to slightly cool down; turn the bread out onto a wire rack to cool completely; then slice and enjoy....

This recipe is adapted from 'cheflolaskitchen.com'.

Potato Chicken Stew

 

Ingredients: (serves 2)

3 chicken thighs (boneless but skin on, washed and pat dry with kitchen paper)

1 medium potato (peeled and cut into small chunks)

1 medium carrot (peeled and cut into small chunks)

1 small onion (peeled and shredded)

1 medium bowl broccoli (cut into florets)

200 ml. chicken stocks

150 ml. water (add more during cooking if you prefer a soupy stew)

1 dried bay leaf (optional)

1/2 tbsp. cornflour + 1/2 tbsp. water (mix well in a small bowl)

Salt and ground pepper (to taste)

Methods:

1. On the chopping board, place the chicken thighs skin down.  Use a sharp knife and slit the chicken meat in few cuts but not cutting through.  Then season with some salt and pepper.
2. Heat up frying pan over medium heat without adding oil.  Add chicken, skin facing down, fry till slightly brown, turning over for another 2 minutes to almost cooked.  Transfer to a plate and absorb any excess oil with kitchen paper and cut into bite sized pieces and set aside.
3. In a clean pan, heat some oil over medium heat.  Stir-fry onion for about 2 minutes.  Add potatoes and carrots and mix well.  Add bay leaf, stock and water, and bring to a boil.  Lower heat and simmer until the vegetables are tender.
4. Add in chicken meat and broccoli and continue to let it boil until chicken are cooked through.
5. Lastly drizzle in the cornflour solution to thicken the soup to your desired consistency.
6. Season with some salt and pepper and taste for correct seasonings.  Dish up onto a bowl or deep dish.  

Note:  

If you prefer a soupy dish, add more water.  

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

Best Pumpkin and Sweet Potato Soup

Being a big fan of the golden fruit PUMPKIN, I have always love a bowl of warm and nutritious Pumpkin Soup; either have it as it is, a bowl of warm pumpkin soup or dunk in with leftover bread, buns, rolls.... it's indeed heavenly!  By adding sweet potatoes and pumpkin together, WOW! I don't know how to describe, but can only say that my tummy is real satisfied ~ smiles ~

So much said, here is the recipe to share with all who loves this pumpkin and sweet potato soup.

Served with Homemade Dinner rolls

Ingredients: (serves 2)

230 g. pumpkin (peeled and diced)

120 g. sweet potato (peeled and diced)

1/2 onion (peeled and chopped)

3/4 tbsp. butter

500 ml. chicken broth

100 ml. water

Salt and pepper (to taste)

1/2 apple (peeled, cored and diced)

1/4 tbsp. honey

Dash of ground cinnamon (optional)

50 ml. whipping cream

Toppings: (optional)

Homemade croutons

Whipping cream

Some chopped parsley

Methods:

1. In a heavy bottomed pot, melt butter and saute onions over medium-low heat until fragrant.
2. Add in pumpkin, sweet potato, chicken broth, water and bring to a boil.  Simmer until the vegetables are fork tender.  Turn off heat and add in diced apple.  Allow it to cool for 10 minutes in the pot.
3. Using a handheld blender, puree the soup until smooth.  Alternately, you can pour the soup into a blender and puree it as well.  If you are making in large amount, puree it in few batches.
4. Turn on the heat again, season with salt, pepper, honey and cinnamon (if using).
5. Bring to a boil and add in cooking cream.  Taste and adjust with more seasoning if necessary.
6. Turn off heat.
7. The soup will thicken further when cooled so just add in more water if necessary.

For my second serving, I served it with Challah Bread.  Refer to the Challah Bread recipe here and recipe for Homemade Dinner rolls can be obtain here 

I adapted this pumpkin and sweet potato soup recipe from 'Bearnakedfood.com' with slight adjustments to suit my cooking preference.

Challah Bread

 

Ingredients:

1 cup lukewarm water

2 tsp. active dry or instant yeast (I use instant yeast)

4 cups plain flour (sifted)

1/4 cup granulated sugar

2 tsp. salt

2 large eggs

1 large egg yolk (reserve the egg white for the egg wash)

1/4 cup corn oil

Methods:

• Place water in a small bowl, sprinkle in yeast and a pinch of sugar from the 1/4 cup of granulated sugar.  Stir to combine and let stand 5 to 10 minutes until a frothy layer forms across the top.
• In a mixer bowl, add flour, sugar and salt.  Use the dough hook to give it a stir to mix, and make a well in the center.
• Add eggs, egg yolk, and oil; then pour in the yeast mixture; and give it a stir using the dough hook.
• Fix the dough hook on the mixer and mix on medium speed for about 10 minutes until the dough is smooth and not sticky.
• Tip dough onto a pastry mat, form it into a ball and place dough in an oiled bowl, cover with a clean kitchen towel and place in a warm place.  Let the dough rise for about 2 hours until it has doubled in bulk.

• Tip the proofed dough onto the pastry mat.  Divide dough into 3 equal pieces.  Roll each piece of dough into a long rope.  Gather dough ropes and squeeze them together at the top.  Braid the ropes, and squeeze the other ends together when complete.
• Line a baking sheet with parchment paper.  Place braided log on the paper and sprinkle with flour.  Cover and let rise in a warm place for about 1 hour, until dough puffs up.

• Prepare a rack in the middle of the oven and heat to 177 degree Celsius.
• Whisk egg white and 1 tbsp. of water to make  the egg wash.  Brush mixture all over the dough, in the cracks and down the side.
• Bake for 30 to 35 minutes, rotating halfway through.
• Remove when the challah is deeply browned.
• Let cool, slice and served.

I adapted this recipe from 'wdwinfo.com'.

Matcha Burnt Cheesecake

Ingredients:

200 g. Cream Cheese (room temperature)

10 g. Matcha

50 g. caster sugar

1 1/2 eggs

1/2 egg yolk

100 ml. whipping cream

Methods:

1. In a small bowl, add 50 g. caster sugar and 10 g. Matcha.  Mix to combine.  This helps to prevent lumps in the batter.  Set aside.
2. In a clean bowl, add cream cheese.  Use a spatula to mix it well.  Pour in the matcha and sugar mixture, continue to mix.  Then change to a whisk and whisk until well incorporated.
3. Add in eggs, one at a time, and continue to whisk until well combined.
4. Lastly, add in whipping cream, whisk to mix until well incorporated.
5. Pour mixture into a 3.5" round pan lined with parchment paper.  Tap on the kitchen top to remove air bubbles.
6. Bake in a preheated oven of 220 degree Celsius for 24 minutes.
7. Place the  pan over a wire rack to let it cool completely.
8. I lift the cake out of the pan, place it in an airtight container, and leave in the fridge overnight.

Before baking

Let's enjoy!

Note:

• I make half portion only from the original recipe, thus, if you want to make a larger cake, just double the recipe and use a 6" round pan.  Increase the oven temperature to 230 degree Celsius.

This recipe is adapted from Youtube 'Cooking With Chef Black'.

White Radish Soup

 

Ingredients: (serves 2)

1 white radish (peeled and cut)

1 red carrot (peeled and cut)

2 dried scallops (rinsed)

3 pieces red dates (rinsed)

Half handful of wolf-berries (add more if you prefer) - rinsed

3 slices Yu Zhu (rinsed)

Chicken, cut into pieces, blanch in boiling water and drain (not in the picture)

Water (for cooking)

Methods:

1. I am using Cosway Thermal Pot for cooking this soup.
2. Fill the inner pot with enough water, cover with lid and  place over stove with medium-high heat.  Once it comes to a boil, add radish, carrot, scallops, red dates, wolf-berries and Yu Zhu.  Let it come to a boil again, then add in chicken pieces.  Let it boil for 2 minutes, then off the heat, and put the lid back on the pot.
3. Place the inner pot back into the pot, twist the lid to cover, and let it continue to cook until meal time.
4. Remove the inner pot, place over the stove to heat up, as I prefers hot soup; season with a bit of salt and chicken stock granules.
5. The soup is ready to be serve!

Chinese Fried Pork Belly

 

Ingredients:

250 g. pork belly/1 slab (remove skin and cut into 2-3 sections)

2 tbsp. plain flour

1 tbsp. rice flour

1 tbsp. cornflour

Marinade: (mix all ingredients in a small bowl)

1/2 cube red fermented bean curd (Nam Yee)

1/2 tbsp. garlic (chopped)

1/2 tsp. Shaoxing Wine

Dash of salt

1/2 tbsp. granulated sugar

1/2 tsp. fish sauce

1 tsp. light soy sauce

1/4 tsp. dark soy sauce

1/4 tsp. Chinese five spice powder

Ground white pepper (to taste)

Methods:

1. Place pork belly into a zip-lock bag.  Pour the marinade ingredients over the pork belly, remove air, zip and squish the bag to let the marinade cover the pork belly slices.  Place in the fridge overnight.  In between, I do squish the bag and turn it over to ensure even marination.
2. Bring the pork belly to room temperature at least 1 hour before cooking.
3. In a dish, mix the plain flour, rice flour and cornflour.
4. Lightly coat each side of the pork belly with flour mixture and set aside for 10 minutes.
5. Deep fry the pork belly slices until cooked through.  Remove from oil and place on kitchen paper to soak off excess oil.
6. Cut into bite-size pieces and serve! 

This recipe is adapted from 'bearnakedfood.com' with slight adjustment to suit my cooking preference.

Pumpkin Dinner Rolls

 

Ingredients: (24 rolls)

4 cups plain flour (sifted)

2 1/2 tsp. instant yeast

1/4 cup brown sugar

1/2 cup lukewarm milk

60 g./4 tbsp. butter (softened)

1 1/2 tsp. salt

2 tsp. pumpkin pie spice

2 large eggs

3/4 cup pumpkin puree

Methods:

1. Combine all ingredients in a mixer bowl.  Using dough hook, work the dough until soft and smooth.
2. Place the dough in a lightly greased bowl, allow to rest for 60-75 minutes; until puffy though not necessarily doubled in bulk.  Gently deflate the dough, transfer to a lightly greased work surface.  Divide dough into 24 equal pieces.  Round each piece into a smooth ball.
3. Arrange dough on a lightly greased sheet pan.  Cover and allow the rolls to rise until they are crowded against one another and quite puffy about 1 1/2 to 2 hours.  Towards the end of the rising time, preheat oven to 176 degree Celsius.
4. Uncover rolls, bake them for about 20 minutes.  Cover the top with aluminium foil, if they brown too fast.
5. Remove from oven and brush with melted butter.  Serve warm.

After first proofing

Before second proofing

After second proofing

In the oven

After baking and brush with melted butter

I adapted this recipe from 'rasamalaysia.com'.

Chicken Tikka Masala

Ingredients: (serves 2)

2 chicken thighs (deboned, skin-on)

1/2 tbsp. cooking oil

Coriander leaves (to serve)

Marinade for chicken:

1/2 tsp. salt

1 tbsp. lemon juice

1/2 tbsp. grated ginger

1 garlic cloves (grated)

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. chili powder

1/4 tsp. garam masala

1 tbsp. plain yogurt

Sauce:

1/2 small onion (diced)

1/2 tbsp. grated ginger

1 cloves garlic (grated)

1 1/2 tsp. ground coriander

1 tsp. smoked paprika

1/4 tsp. tumeric powder

1/4 tsp. chili powder

1-2 medium tomato (diced)

1/4 tsp. salt (to taste)

1/2 cups water (add a bit more if necessary)

1 tbsp. cream

Methods:

1. Cut chicken thighs into 1" cubes and place in a medium bowl.  Add all the marinade ingredients, mix well to combine.  Cover and place in the fridge overnight; or at least 30 minutes.  I marinate mine overnight.
2. Heat a pan over medium heat, add 1 tbsp. cooking oil.  Add marinated chicken, cooking for 3-4 minutes before turning to cook the other side.  Remove into a bowl and set aside.
3. To make the sauce, add 1/2 tbsp. cooking oil to a medium heated pan, cook onion until lightly brown.  Add in ginger, garlic, ground coriander, paprika, tumeric powder and chili powder; cook until fragrant.  Then add the tomatoes, cook for a few minutes.  Season with salt and add in water.  Turn heat to low, simmer until the sauce has slightly thicken/reduced.  
4. For a smooth texture, use a stick blender to blend the sauce.
5. Add in cream and mix to combine, then add the chicken, stir to combine and remove from heat.
6. Serve hot with rice.

I adapted this recipe from 'recipes by carina.com' with a slight adjustment to suit my cooking preference.

Stir-fried Pork and Garlic Chive

 

Ingredients:

(A)  Pork & Marinade

• 100 g. pork belly or loin (sliced)
• 1/4 tsp. sugar
• 1 tsp. dark soy sauce
• 1 tsp. Shaoxing Wine
• 1 tsp. cornflour

(B)  Sauce

• 1 tbsp. water
• 1/2 tsp. dark soy sauce
• 1/4 tsp. chicken stock granules
• 1/4 tsp. sugar

(C)  Stir Fry

• 1/2 tbsp. cooking oil
• 1/2" ginger (minced)
• 2 bird's eye chilies (diced)
• 100 g. garlic chives (cut into 2" pieces)

Methods:

1. In a bowl, add sliced pork with the sugar, dark soy sauce and Shaoxing wine.  Mix until the liquid is absorbed.  Add the cornflour and mix again.  Marinate for 15 minutes while preparing the rest of the ingredients.
2. Combine the sauce ingredients in a small bowl and set aside.
3. Heat a large skillet with cooking oil over medium heat until hot.  Spread out the marinated pork belly to the pan with as little over lapping as possible.  Cook undisturbed for 30 seconds, or until the bottom is cooked.  Flip the pork.  Immediately add the ginger, bird's eye chilies and garlic chives.  Continue to stir and cook for 1 minute.
4. Pour the sauce into the pan.  Stir and cook until the sauce is reduced and well coated with all the ingredients.  
5. Remove the dish onto a serving plate.
6. Serve hot with rice and other dishes.

This recipe is adapted from 'Omnivore's Cookbook' by Maggie Zhu with slight adjustments to suit my cooking preference.

Cucumber and Pineapple Pickle

 

Ingredients:

1 cucumber (deseeded and cut into strips)

1 carrot (skinned and cut into strips)

1/2 pineapple (skinned and cut into small slices)

1 red chili  (deseeded and sliced thickly)

2 bird's eye chilis (diced)

1 onion (peeled and sliced thinly)

Pickle Ingredients:

1/2 cup white vinegar

1/3 cup boiled water at room temperature

3/4 cup granulated sugar

1 tsp. salt

Methods:

1. Mix and stir all the pickle ingredients in a medium bowl.
2. Place all the cut cucumber, carrot, pineapple, chilis and onion in a large bowl.
3. Pour pickle solution and mix well.
4. Cover, set aside in the refrigerator for 1 hour and it's ready to be served.
5. I left mine  in the fridge overnight, and serve it the next day.

I adapted this recipe from 'Huang Kitchen' by Angie Liew with a slight adjustment to suit my cooking preference.

Milky Coconut Buns

Like Buttermilk Buns, this Milky Coconut Buns are equally popular in my hometown.  As usual, the commercial buns are always much sweeter.  I have attempted this milky coconut fillings few times, and is very satisfied with it, thus would like to adapt it as my keeper recipe.

For everyone who are interested to bake this milky coconut buns; the Bun's recipe are the same as the Buttermilk Bun, which can be found here

Milky Coconut Filling:

3 oz./3 tbsp. soft unsalted butter

2 1/2 tbsp. granulated sugar

1 1/2 tbsp. plain flour/cake flour (sifted)

1 tbsp. milk powder

1/4 cup desiccated coconut (unsweetened)

Methods:

Combine all ingredients in a medium bowl until moist and cling together.  Cover and leave in the fridge until ready to use.

This recipe is adapted from 'womanscribbles.net' with slight adjustment to suit my baking preference.