Queen Cakes

Ingredients: (makes 11)

115 g. unsalted butter (softened)

70 g. caster sugar

2 large eggs (lightly beaten)

4 tsp. lemon juice

175 g. self-raising flour

100 g. currants

3 tbsp. milk

Methods:

1. In a mixer bowl, beat butter and sugar until light and fluffy.  Gradually beat in the eggs, then beat in the lemon juice with 1 tablespoon of the flour.  Fold the remaining flour, currants and milk.  Spoon  the mixture using an ice-cream scoop into the paper cases, place over a muffin pan.
2. Bake in a preheated oven of 190 degree Celsius for 15-20 minutes, or until well risen and springy to the touch.
3. Transfer to a wire rack to cool completely.
4. Afternoon tea is served....

This recipe is adapted from a recipe book 'Love Food' with slight adjustments to suit my baking preference.

Shrewsbury Biscuits

 

Ingredients:

115 g. unsalted butter (room temperature)

80 g. caster sugar

2 egg yolks

225 g. plain flour (sifted)

1 zest of a lemon

Methods:

1. In a large bowl, beat butter and sugar until pale and soft; scrap down the sides with a rubber spatula in between beating.
2. Beat in the egg yolks thoroughly, one at a time.
3. Add the flour and lemon zest to the bowl and stir using a rubber spatula to combine the mixture.
4. Use your hand to bring the mixture together into a ball in the bowl.
5. Sprinkle a little flour on a work surface and knead the dough briefly.
6. Roll out the dough to half centimetre.
7. Use a 3-inch cutter to cut out 8 shapes.  I prefer the biscuits to be thicker, thus coming up to only 8 biscuits.  If you makes it thinner, it can be more.
8. Place the cut biscuits onto a lined baking sheet; bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  If your biscuits are thinner, might only bake for 15 minutes.
9. Leave the biscuits to cool on the tray for a couple of minutes, then transfer to a rack to cool down completely.
10. Store the biscuits in airtight cookie jars.

I adapted this 'Simple Yet Yummylicious' recipe from 'Great British Recipes.com' with a slight adjustment to suit my baking preference.

Simple Pasta Salad

With the leftover homemade Thousand Island Dressing in my fridge, I've decided to make another pasta salad for my lunch, using whatever available ingredients in my pantry.

Ingredients: (serves 1)

One portion pasta

Half red capsicum (sliced)

1 Chinese Leek (use the white part only and cubed)

1 tbsp. pitted green olives (halved horizontally)

1/2 tbsp. unsalted butter

Thousand Island Dressing

Sliced cucumbers (for garnishing)

Dried parsley (for garnish)

Methods:

1. In a heated pot with water, boil the pasta with some salt added until al dente or according to your preferred texture.  Dish with a slotted spatula, place into a medium bowl and set aside.
2. In a heated pan, add butter; once the butter is almost melted add capsicum and leeks.  Stir fry until the vege are cooked, remove into the bowl with the pasta.  
3. Add green olives and dressing; stir to mix evenly; remove the pasta salad onto a serving dish; garnish with dried parsley; with sliced cucumbers on the side; and extra Thousand Island Dressing.
4. My lunch is served!

Crispy Kimchi Potato Hash

Ingredients: (serves 1)

1 medium potato (washed and diced into small cubes, preferably with skin on)

2 slices ham (sliced into 1" long x 1/4" thick)

1/2 small onion (peeled and diced)

2 cloves garlic (peeled and chopped)

1/3 cup kimchi (roughly chopped)

1 tbsp. unsalted butter

Dash of sugar

Salt and pepper 

Cooking oil

Some chopped spring onion (I did not use)

Methods:

1. In a heated pot with water, boil diced potatoes until just soft, do not over boil as it will turn mushy.
2. In a heated La Gourmet cast iron pan, add half tablespoon of cooking oil.  Cook ham over medium low heat until lightly brown and edge is a bit crispy.  Remove and set aside.
3. In the same pan, drizzle an extra dash of oil, add in potatoes, season with salt and pepper; toss evenly.  Continue to toss in between until the potatoes are crispy on the outside.
4. Push potatoes to one side of the pan and add in butter, onion, garlic and cook until onions are softened, about 1 minute.  Toss to mix all the ingredients together.
5. Add in chopped kimchi, sugar and cook for another minute.  Taste to adjust with more seasoning, if needed.
6. Toss in ham, chopped spring onion (if using), and turn off heat.
7. Serve warm with a fried egg, if desired.

Notes:

• The actual recipe calls for bacon, but I replace it with ham instead.  If bacon is used, you might use lesser oil.
• I serve this potato hash direct from the pan.

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

Simple Pasta Salad with Broccoli and Corn Kernels

Having made a batch of Thousand Island Dressing, I've decided to make this simple Pasta Salad for my lunch.  It's indeed 'Simple Yet Yummylicious!' 

Ingredients: (serves 1)

One portion of pasta (any types of your choice)

Some florets of broccoli (cut into smaller pieces)

1/4 cup corn kernels

Cucumber slices - for garnish

Thousand Island Dressing - to get the recipe, click here

Methods:

1. In a heated pot of water, boil the pasta with some salt added until al dente or according to your preferred texture.  Dish with a slotted spatula and place into a medium bowl; and set aside.
2. Blanch the broccoli, dish with a slotted spatula and place it over the pasta.
3. Add corn kernels.
4. Spoon enough Thousand Island Dressing over the pasta, corn and broccoli; stir to mix well until well coated.  Remove  into a serving dish, garnish with cucumber slices; and my lunch is served!

Thousand Island Dressing

Ingredients:

1/2 cup mayonnaise

3 tbsp. tomato ketchup

1 tbsp. pitted green olives (cut into thin slices)

1 tbsp. white vinegar

1/2 small onion (peeled and finely minced)

1/4 tsp. smoked paprika

1/2 tsp. Sriracha 

a pinch of salt (to taste)

Methods:

1. Add all the ingredients to a bowl and whisk everything together until well combined.
2. Place the dressing in a mason jar or any airtight container and refrigerate for 60 minutes or overnight.
3. Enjoy on all your favorite salads or sandwiches.

Notes:

This dressing keeps for up to 1 week in the fridge in an airtight jar or container.

I adapted this recipe from 'thebusybaker.ca' with a slight adjustment to suit my preference.

Healthy Potato Hash with Fried Egg

 

Ingredients: (serves 1)

3 button mushrooms (quartered)

1  potato (peeled and cubed)

Half carrot (peeled and cubed)

1 bowl of green lettuce

1/2 tbsp. pitted green olives (whole)

1 egg

1/4 tsp. onion powder

1/4 tsp. garlic powder

A dash of chicken stock granules

A dash of ground black pepper 

Cooking oil

Methods:

1. In a small/medium pot, add water.  Place over a heated stove and once the water start to boil, add the potato and red carrot with a dash of salt.  Boil until just soft, dish and drain.  Do not over cooked the potato or else when we cook it in the pan with all the other ingredients it will become mushy.
2. In a La Gourmet cast iron pan, heat half tablespoon of cooking oil using medium heat.
3. Add potatoes, carrots, onion powder, garlic powder and chicken stock granules; and stir them until the edges start to get a brown golden color.  Add in mushrooms and half of the green lettuce,  and stir to combine all the ingredients.  When they are almost done, add the olives and give it a final stir.
4. Make a well in the center, add 1/2 tsp. cooking oil, crack the egg.  Cook the egg according to the your desired preference, but you need the white to set, which takes  a few minutes.
5. Remove from the stove, sprinkle dash of ground black pepper, and serve immediately with the left over green lettuce over the side.  I serve this direct from the pan.

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

Classic French Toast

My family loves French Toasts, even using the simplest way to prepare it and with few simple ingredients, it is fine for us.  As I came across this American Classic French Toast recently, and is still thinking of what to cook/make for my lunch; and with the leftover day-old Hainanese Bread sitting on my counter top, was thinking... why not make myself this French Toast?? Well, I enjoyed them as they are delicious.

Ingredients: (serves 2)

1 large egg

2 tbsp. unsalted butter (melted), plus more for frying

1/2 cup + 2 tbsp. milk

2 tbsp. cream

2 tbsp. granulated sugar

1/3 cup plain flour (sifted)

1/4 tsp. salt

4 slices bread (cut into 1/2" thick)

Icing sugar, cinnamon sugar or maple syrup/honey for serving - I did not use

Methods:

1. In a shallow baking dish, lightly beat eggs.  Whisk in butter, milk and cream together until combined.  Add sugar, flour and salt; continue whisking until mixture is fairly smooth.  Set aside.
2. Heat a non-stick pan over medium heat until hot.  Swirl a little melted butter in the pan to evenly coat the pan.
3. Meanwhile, stir the egg mixture again, soak 2 bread slices in the egg mixture for a minute.  Turn and let soak for another minute.  Carefully lift the soaked bread slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan.  Cook until browned, turn the slices over and cook until browned on the other side.  Transfer the French toast to a platter.  Repeat with the remaining batter and bread slices, adding butter to the pan as needed.
4. Serve warm with your choice of toppings.  I did not use, instead, I just serve these yummylicious French Toast with grapes.

I adapted this recipe from 'Taming of the Spoon' with slight adjustment to suit my preference.

Best Ever Starbucks Pumpkin Scones

Scones and Pumpkin are my favorite; how could I possibly miss it out, especially during this beautiful Season of the year ~ smile ~

These Scones are so soft and delicious; and just love the glaze ~ Yummy Yum! ~

Ingredients:

For the scones:

1/2 cup pumpkin puree (freshly steamed and mashed)

1 egg

1/4 cup whipping cream

2 cups plain flour (sifted)

1/4 cup caster sugar (I reduce as there is additional sweetness from the glaze)

1 tbsp. baking powder (sifted)

a pinch of salt

1 tsp. ground cinnamon

80 g. unsalted butter (cold)

For the glaze:

2 cups icing sugar

2-3 tbsp. whipping cream (I add more than 3 tbsp.)

2 pinches ground cinnamon

Methods:

1. In a medium bowl, combine pumpkin puree, egg and whipping cream with a fork.  Set aside.
2. In a separate bowl, combine flour, sugar, baking powder, salt and cinnamon with a wire whisk.
3. Cut the cold butter into cubes and add to the flour mixture.  Use a pastry cutter to process until all the butter has turned into thin sheets distributed throughout the flour mixture.  You can use your hand to do this, but I did not as I have warm hands.
4. Pour the pumpkin mixture into the flour and butter mixture and mix together with a rubber spatula gently until it's mixed about half way.
5. Tip the half-mixed dough onto a floured work surface.  Using your hands, pick up half the dough and fold it over the other half.  Continue working the dough in this folding motion, very gently, until almost all the flour is incorporated.  As you do this, slowly create a round shape about 1 1/2" thick.
6. Slice the round dough into 8 triangular pieces and place them on the prepared lined baking sheet.
7. Bake in a preheated oven of 190 degree Celsius for 20-22 minutes, or until the scones have puffed up slightly and are firm to the touch.  If the scones start to brown on top, remove them from the oven so they don't over-bake.
8. Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
9. While the scones are cooling, make the glaze by combining the icing sugar and whipping cream in a medium bowl.  Add the icing sugar first and whisk while adding the whipping cream one tablespoon at a time until a thick glaze forms.
10. Divide the glaze into 2 separate bowls.  Leave one bowl aside (this will be white glaze) and to the second bowl add the cinnamon and whisk to combine (this will be the spice glaze)
11. When the scones are cool, dip them upside down into the spice glaze until the glaze coats the top of the scones.
12. Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
13. Add the white glaze to a small piping bag, snip off the end and pipe the white glaze on top of the spice glaze to create a lined pattern, or any pattern of your choice.  Discard any remaining glaze and allow the scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
14. Let's enjoy these delicious scones....

This recipe is adapted from 'thebusybaker.ca' by Chrissie with slight adjustments to suit my baking preferences.

Pad See Ew Using Kway Teow

Ingredients: (serves 2)

250 g. kway teow

1 chicken leg (deboned and thinly sliced)

5 sprigs kailan/Chinese broccoli (cut into segments, separate stems and leaves)

2 eggs

4 cloves garlic (peeled and chopped)

3 tbsp. cooking oil

Marinade for chicken:

1/2 tbsp. cooking oil

1 tbsp. light soy sauce

Sauce: (mix in a small bowl)

2 tbsp. oyster sauce

1 tbsp. light soy sauce

1/2 tbsp. maggi seasoning sauce

2 tbsp. dark sweet soy sauce (do not skip this ingredient)

1/2 tsp. sugar (to taste) - add more if needed

Dashes of ground white pepper

Methods:

1. Marinate the chicken with oil and light soy sauce and set aside.
2. Get ready all the ingredients at your cooking station.
3. In a wok or frying pan, add 1 tbsp. cooking oil and stir fry chicken until cooked through.  Remove and set aside.
4. In the same wok, add 2 tablespoon oil, garlic and stir fry (try not to brown the garlic); then add in 1 egg.  Let it sit for a few seconds before scrambling it.
5. Add in the kai lan stems and give it a few tosses, then add in the kai lan leaves, stir to mix for a minute.
6. Add in kway teow and sauce.  Toss all the ingredients together until well incorporated.  Then add in the cooked meat.
7. Spread out the kway teow and leave the noodles untouched for 15 seconds to char the bottom lightly.
8. Flip the noodles and repeat the process.  Give it a final toss and remove from wok onto a serving dish.
9. Garnish with cut red chili, if you like.

Note:

• You can stir fry this dish in two separate cooking, but I did not.
• For the meat, you can use either chicken, pork or beef.
• The actual recipe uses baby kai lan, but I use the normal kai lan.

I adapted this recipe from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.

Salted Caramel Popcorn

Popcorn have always been my favorite snacks for as long as I could recall; but due to the high content of sugar and salt, I will normally control buying and snacking the ready made ones.  With the sharing of healthy recipes online, then I take this golden opportunity to try a hand on it.  My first try is a great success, Thumbs Up! 

Ingredients:

150 g. Popcorn Kernels

8 tbsp. sugar (I used cane sugar and brown sugar, in two separate making)

1 tsp. salt

70 g. Butter (unsalted)

1 tsp. Baking Soda

Cooking oil

The Youtube Link for making this Popcorn is available here.

For infor, I did not make 150 g. of popcorn at one time, as my pan is not big enough, so I just make a small batch each time.  I believe that the popcorn kernels needs space for it to 'pop' and comes out nicely.

This recipe is adapted from 'Dapur 2020'.

I really enjoys these delicious Popcorn while watching my favorite Christmas Movies at Hallmark Channel.

Pumpkin Spice Smoothie

 

Ingredients: (Yield 1)

1/2 cup freshly mashed pumpkin

1/2 frozen banana

3/4 cups milk

1/2 tsp. ground cinnamon

1/4 tsp. pumpkin pie spice

Topping:

Some slices of almonds (toasted)

Dash of ground cinnamon

Methods:

1. Add all ingredients in the blender jar.  Blend until smooth.  Pour into a glass.
2. Top with some toasted sliced almonds and sprinkle dash of ground cinnamon.
3. Enjoy!

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

Easy Egg Pie

 

Ingredients: (makes two 9" pie)

2 1/2 cups plain flour (sifted) - 313 grams

3/4 tsp. salt

1 tbsp. caster sugar

227 g. unsalted butter (cut into cubes and chilled)

5 tbsp. ice water (or more)

Filling:

4 large eggs

1/3 cup caster sugar

2 cups milk

pinch of salt

1/2 tsp. lemon juice

Methods:

1. In the bowl of a stand mixer, whisk together flour, salt and caster sugar.  Add the cubed butter and using the paddle attachment, beat the mixture for about 5 minutes, until the mixture looks like a coarse meal.
2. Add the water and continue beating just until big clumps start to form.  Gather the dough into a single mass and turn it over onto a floured pastry mat.  Knead this briefly to gather the loose crumbs.
3. Divide the dough onto 2 equal balls.  Flatten each into 1/2 inch thick discs and wrap them individually in plastic.  You can freeze one of the disc at this point for up to a month for further use.  Chill the other disc for 2 hours.
4. After chilling, let the dough rest at room temperature for 10 minutes.  On a floured pastry mat, use a rolling pin to roll the dough to 1/4" thickness (it should be larger than a 9-inch pie dish).
5. Carefully wrap the dough into the rolling pin and gently lift it to center it over the pie dish.
6. Ease the dough into the sides of the dish.  Trim any excess dough along the edges, leaving about 1/4 inch overhang.  Fold the edges of the dough and tuck it underneath.  Form some crimps using your fingers to decorate the edges of the pie shell.
7. Chill the pie shell for at least an hour in the fridge.  Position a rack on the lowest level of your oven.  Preheat the oven to 218 degree Celsius (425 F).  Brush the bottom of the pie shell with egg white.  Poke some holes along the bottom and edges using the tines of a fork.
8. In the meantime, stir together all the filling ingredients until well blended.  Use a strainer and pour the egg mixture over the pie shell.  Put the pie dish on a baking pan and place the pan on the lowest rack in the oven.
9. Bake the pie at 218 degree Celsius (425 F) for 15 minutes, then lower the temperature to 204 degree Celsius (400 F) and bake for 30-40 minutes more, or until the pie is set along the edges and there is a tiny jiggle in the center.  Remove from oven and cool the pie completely on a wire rack; then chill in the fridge before serving.  The egg pie will be firmer and easy to cut after being chilled.
10. Let's have tea...

I adapted this Simple Yet Yummylicious Egg Pie recipe from 'womanscribbles.net' with a slight adjustment to suit my baking preference.

Soft and Fluffy White Sandwich Bread

 

Ingredients:

325 g. bread flour

1 tsp. instant yeast

15 g. brown sugar/caster sugar

1 tsp. salt

150 g. full cream milk

85 g. water (reserve 20 g. first, add in later if too dry)

30 g. unsalted butter (room temperature)

Egg Wash:

1 egg + 1 tbsp. water (whisked)

Methods:

1. In a mixer bowl, add bread flour, instant yeast, sugar, salt, full cream milk and water.
2. Slightly combine the mixture by hand with the hook attachment.
3. Attach the hook on the mixer and knead until the dough comes together.  Add in butter and continue to knead until the dough comes together and is smooth.  Tip the dough onto a lightly floured pastry mat.  Give it a few quick knead and form into a ball.  Place the dough ball back into the mixer bowl which is lightly coated with corn oil.  Cover with a kitchen towel and let it proof in a warm place until double in size.
4. Punch down dough and transfer onto a floured pastry mat. Divide into 3 equal portions.  You can use a kitchen scale if you want to be exact, but I did not.  Form each portion into a ball.  Rest for 10 minutes.
   
5. Take a portion of the dough, flatten with rolling pin into a disc.  Fold right to centre and fold left to meet in the centre.  Roll out with rolling pin into long rectangle shape.  Roll up the dough like Swiss Roll until a small log is formed.  
6. Place dough in lined loaf pan.  Repeat with the other 2 portions of the dough.
7. Let it rise at a warm place for another 45 minutes.
8. Preheat oven at 190 degree Celsius for 10-15 minutes.
9. Brush the top of the bread with egg wash.
10. Bake in a preheated oven for about 30 minutes, or until golden brown.
11. Remove bread from oven and pan, let it cool on a wire rack completely before slicing.

Let me share with my readers some photos captured during my process of baking this delicious bread...

This recipe is adapted from 'Bake With Paws' using the Straight Dough Method.

Homemade Signature Wontons With Din Tai Fung Sauce

This homemade Signature Wontons have been in our Kuek Family for a long time.  My children and grandchildren are always happy to be home for a holiday, enjoying this favorite Wontons, especially the fried ones... crunch... crunch!

Once a while, I will buy a packet of wonton wrappers from the wet market, pack tightly, place in an airtight container and freeze them.  For the filling ingredients I am also doing the same, make a larger portions and freeze them.  It always comes in handy, if laziness strike me.

Since I still have some leftover of the Din Tai Fung Sauce in my fridge, as well as the wonton ingredients, I made it for my lunch, adding some blanched green veggies and sprinkle some crispy fried shallots and garlic over the top.  WoW!! Deliciously Spicy & Yummy... buurrrp! 

I am most happy to share my homemade recipes with all who are interested.  Click the link below:-

• Homemade Signature Wontons, click here
• Fried crispy shallots and garlic in oil, click here
• Din Tai Fung Sauce, click here

Hope you all enjoy cooking ~ cheers ~

Double-Boiled Old Cucumber Chicken Soup

 

Ingredients: (serves 2)

1 chicken thigh 

2 chicken drumsticks

4 chicken feet (cleaned and removed claws)

1 old cucumber (peeled, removed seeds and cut into bite-sized pieces)

1 carrot (peeled and cut into bite-sized pieces)

3 dried scallops (rinsed)

3 red dates (rinsed)

2 tbsp. wolf berries (rinsed)

Methods:

1. In a medium pot, boil water.  Blanch chicken parts with boiled water to remove any impurities; drained and set aside.
2. Fill the outside pot of the double boiler with water, half filled and switch on the heat.
3. In the inner pot add blanched chicken, carrot, old cucumber, dried scallops, red dates and wolf berries.  Add 2 1/2 bowls of water (water should at least cover over the ingredients).  Put the lid on and place the inner pot into the double boiler.
4. Double boil for about an hour, or until the chicken is cooked.  Refill the water of the outer pot whenever needed.
5. Season with salt.
6. Serve the soup hot in serving bowls.

Gungjung Tteokbokki (Korean Court Rice Cake)

 

Ingredients: (serves 1)

1 portion Rice Cake/Tteokbokki

1 shiitake mushrooms (soaked and cut into thin strips)

1/2 yellow capsicum/bell pepper (sliced)

2 leaves Chinese cabbage (cut into bite-sized pieces)

1 1/2" red carrot (peeled and cut into strips)

1/2 onion (peeled and sliced)

1 sprig spring onion (cut into 2" lengths)

Cooking oil - for stir frying

Gingko Nuts - boiled (optional garnish)

Sauce: (mix in a small bowl)

1 tbsp. light soy sauce

1/2 tbsp. mirin

1 tsp. sugar

Dash of sesame oil

1/4 tsp. white sesame seeds

1 tsp. minced garlic

Pinch of white pepper

Methods:

1. In a pot, bring water to a boil.  Add the rice cake, boil until all the pieces float to the top.  The rice cake will be very soft when cooked, but they will become harder as they cool.  Drain them out using a slotted spatula and place in a bowl.  Mix with some mixed sauce, and set aside.
2. In a lightly oiled and heated pan, stir-fry onion, mushroom, carrot and cabbage.  Then add in capsicum, stir-fry to combine. Add in the rice cake and stir-fry for another minute or two.  Add in the spring onion, stir to mix and turn the heat off.
3. Add in gingko nuts (if using) and the remaining sauce.  Toss to combine everything well.  Taste for correct seasoning.  Add more light soy sauce or sugar, as necessary.
4. Dish onto a serving plate and serve warm.

Note:  

I did not add any meat to this dish.  The original recipe uses beef.

This recipe is adapted from 'Korean Bapsang' with adjustments to suit my cooking preference.

Pork and Prawns Dumpling or Wonton Soup

 

Ingredients: 

Wonton wrappers

Filling:

200 g. ground pork

120 g. prawns (shelled, deveined and cut into small pieces)

2 fresh water chestnuts (peeled and finely chopped)

1 small woodear mushroom (soaked and cut into thin strips)

1 tbsp. spring onion (chopped)

Seasonings:

1 1/2 tsp. oil

1 tsp. Shaoxing wine

1/2 tsp. sesame oil

3/4 tsp. chicken stock granules

1/2 tsp. fish sauce

1/2 tsp. salt

3 dashes ground white pepper

Soup:

3 cups water

1 1/2 tsp. chicken stock granules (to taste)

3 dashes ground white pepper

1 sprig spring onion (cut into small rounds - for garnishing)

Methods:

1. To make the filling, combine all the filling ingredients and seasonings in a large bowl.  Chill in the fridge for at least 30 minutes.
2. To wrap the wontons/dumplings, place a piece of wonton wrapper on your left palm.  Scoop a tablespoon of filling onto the wonton skin.  Do not over fill.  Dip your index finger into a small bowl of water and circle around the outer edges of the wonton wrapper.  Fold the wrapper over and finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and no leakage.   Repeat with the remaining wrappers and filling.  Place the wontons on a plate.  Cover them with a damp kitchen towel to prevent drying.
3. In a medium pot, add 3 cups of water and bring to a boil.  Add chicken stock granules and white pepper.  Taste for correct seasoning of your preference.  You can also use store bought chicken stocks or homemade.  Set aside the soup.
4. In another pot, bring water to boil.  Gently transfer the wontons into the boiling water and boil until they float to the top.  You may have to boil the wontons in more than one batch, according to the size of your pot.  Remove the wontons with a slotted spatula, drain the excess water, place them into a bowl, and cover to prevent drying.
5. Spoon the wontons into separate bowls.  Add some of the soup into the bowl, garnish with some chopped spring onions and serve immediately. I prefers to add some blanched green veggies into my wonton/dumpling soup.  I love to serve these wontons with pickled chilies.  Check out my pickled chilies recipe here.

Wontons ready for cooking

With leftover wonton wrappers and fillings, I normally place them in the freezer.  I will take them out and put into the fridge the night before.  I get to cook for myself a platter of fried pork and prawn dumplings, served with loads of sliced cucumbers and baby butterhead as my lunch.

Ready for frying...

Lunch is served!

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Double Boiled Nutritious And Fortifying Chicken Soup

Ingredients: (serves 2)

2 whole chicken legs (cut each legs into 2 parts, remove skin) - blanched

Herbs for the soup:

8 red dates (rinsed)

1 tbsp. dried longan (rinsed)

1/3 cup lotus seeds (soaked, remove the germ as it is bitter, and drained)

1/3 cup wolf berries (rinsed)

1/3 cup Foxnut (rinsed)

1 slice dried Wild Yam (huai shan)

Methods:

1. Fill the outside pot of the double boiler with water, half filled and switch on heat.
2. In the inner pot, add blanched chicken pieces and spread all the herbs ingredients over the chicken.  Add 2 1/2 bowls of water (water should at least cover over the chicken.  Put the lid on and place the pot into the double boiler.
3. Let it double boil for about an hour, or until the chicken is cooked.
4. Season with salt.
5. Serve the soup hot in serving bowls.

Korean Banchan: Carrot & Radish Kimchi

 

Ingredients:

250 g. carrots (peeled and cut into bite-sized cubes)

400 g. radish (peeled and cut into bite-sized cubes)

1/2 tbsp. salt

2 tsp. granulated sugar

3 sprigs spring onion (sliced)

1/2" ginger (peeled and chopped)

4 cloves garlic (peeled and chopped)

40 ml. fish sauce

45 g. Bidan Red Pepper Powder/Gochugaru (add more depending on your spice level)

Methods:

1. In a large bowl, add carrots, radish and salt.  Coat the vegetables evenly with the salt.  Let rest for 30 minutes so they have time to sweat.
2. Drain out most of the juice, but leave about 1 tablespoon to 30 ml. in the mixture.
3. Add chopped spring onions, chopped garlic and ginger, sugar, red pepper powder and fish sauce.
4. Mix everything well so the vegetables are evenly coated with the seasoning.
5. Transfer to a glass jar with airtight lid, pressing down the mixture gently as you pour it in.
6. Close the lid and let it sit outside at room temperature for 1-2 days while it ferments, then store it in the refrigerator.
7. Scoop the desired amount onto a serving dish and enjoy....

Recently, I cooked myself lunch of Meatless Kimchi Fried Rice, topped with an egg and a side dish of carrot and radish Kimchi... It's 'Simple Yet Yummylicious!'

The recipe for the Meatless Kimchi Fried Rice can be obtain here.

This recipe is adapted from 'Asian Food Network' courtesy from Sherizan Shahadan, with a slight adjustment to suit my cooking preference.

Simple Homecook Kolo Mee

Kuching's famous Kolo Mee is popular among all Kuchingnites; it's one of the most preferred breakfast food; and for some, they can even have it for lunch and dinner.

I always have a packet of dried Kolo Mee in my pantry.  Whenever I feel lazy to go out for my lunch, I will just grab hold of whatever available ingredients in the fridge and pantry, and cook myself this simple Kolo Mee with fried Chinese Meat Rolls aka Ngo Hiang, Wontons, some green veggies  and a must-have condiment, pickled chilies.  Buurrp...

 

The recipe link for my homemade Chinese Meat Rolls aka. Ngo Hiang can be obtain here.  Click here for my simple homemade Wontons; and  the pickled chilies click here.

An important and must-have condiment to use in this simple Homecook Kolo Mee is 'fried crispy shallots and garlic in oil.'  Click here for the recipe.

Simple steps to cook and assemble this yummylicious plate of Kolo Mee:

• Deep-fry the Ngo Hiang/meat rolls, dish and drain on kitchen paper. Slice and set aside.
• Wrap the wontons, add into boiling water until it floats up to the surface, dish using a slotted spatula, and set aside.
• In a small pot of boiling water, drizzle some cooking oil, add the green veggies and blanch for a quick minute, dish up using a slotted spatula and set aside in a plate.
• In a serving plate, add a tablespoon of oil from the fried shallots and garlic and a tablespoon of light soy sauce. Set aside.  (add a dash of salt, if you prefers more salty, I did not add).
• To cook the dried noodles/dried kolo mee; in a medium pot boil water, add the noodles when the water starts boiling.  Stir with a pair of cooking chopsticks, to test the doneness of the noodles, take a strand of noodles and bite on it (easiest way to tell) or normally, I will just test using my fingers, hold a strand and if it easily breaks then its done.  Do not over cooked the noodles!  Dish the noddles with a slotted spatula, place the cooked noodles over the plate of oil and light soy sauce.  Combine to mix well.  
• To assemble, place the sliced meat rolls over one side of the noodles; place the wontons over the other side; followed by the blanched veggies, and a tablespoon of crispy fried shallots and garlic over the top of the noodles.
• Serve immediately with pickled chilies over the side.
• Enjoy!

Tricolor Quinoa Salad With Buttered Pumpkins & Green Peas

Recently, I came across a salad recipe online, using Tricolor Quinoa  by: The Devil Wears Salad.com.  To be frank, this is the first time trying out a salad dish using quinoa.  What interest me most is, how to cook fluffy quinoa.  I managed to get it right by following the recipe of 1/2 cup quinoa with 1 cup of water.

Since I am using whatever available ingredients in my fridge, I create my own bowl of 'Simple Yet Yummylicious' Salad for my lunch.

The ingredients I used are indeed very simple: pumpkin, green peas and green olives.

Steps: (serves 1)

1. To prepare the quinoa; rinse 1/2 cup (rice cup) of quinoa through a colander.  Add the quinoa to a small pan with 1 cup of water.  Bring the mixture to a boil and then reduce to low and simmer gently.  Let it simmer until the water has absorbed.  Remove the pan from heat and cover with a lid.  Let quinoa steam for about 5 minutes.  Remove the lid and use a fork to fluff up the quinoa.  Set aside in a bowl for assembly.
2. Next, peel the pumpkin and cut into small cubes, and set aside in a bowl.
3. Set aside some green peas in a small bowl.
4. Slice the green olives (seedless) in half and set aside.
5. Prepare 2 cloves garlic, peeled and chopped.
6. To cook, add 2 tablespoon unsalted butter into a heated pan, add in pumpkin and garlic, stir-fry until pumpkin almost soft but not mushy, then add in the green peas.  Stir to mix and add dashes of chicken stock granules or salt, and ground white pepper, give it a quick stir and taste for correct seasoning.  Remove from pan into the bowl with the cooked quinoa.  Add in the green olives, and combine all the ingredients.  
7. Transfer to a serving plate, sprinkle some chopped spring onion, and serve.

Delicious Saucy Chicken Served In Claypot

 

Ingredients: (serves 2)

280 g. chicken thighs (deboned and cut into bite-sized pieces)

2 large shiitake mushrooms (soaked and thickly sliced)

3 large button mushrooms - canned (quartered)

1 sprig spring onion (sliced into 1 1/2" length) - I did not use

5 slices ginger

1 red chili (cut in an angle)

4 garlic cloves (peeled and sliced)

1 tbsp. cooking oil

Marinade: 

1 tbsp. light soy sauce

1/2 tbsp. egg white

1/2 tbsp. Shaoxing Wine

1/4 tbsp. tapioca starch

1 tsp. cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1 tbsp. Shaoxing Wine

1/2 tsp. sugar (to taste)

Methods:

1. In a bowl add chicken and all the marinade ingredients.  Set aside.
2. In a heated wok, add 1 tablespoon cooking oil.
3. Add in chicken and stir-fry until lightly brown.
4. Add in spring onion (if using), ginger, chili and garlic.  Stir-fry to combine.
5. Then add in mushrooms and continue to stir-fry.
6. Add  in the sauce ingredients; stir to combine.  Stir-fry until chicken is fully cooked.
7. Remove into a clay-pot and serve!

This recipe is adapted from YouTube 'Y Cooking' with slight adjustment to suit my cooking preference.

Spiced Roasted or Baked Chicken Masala

Ingredients: (serves 2)

2 chicken whole legs (cleaned and pierced all over with a small knife)

3 cloves garlic (peeled and minced)

1/2" ginger (peeled and minced)

1/2 tsp. ground chili

Juice and zest of 1/2 small lemon

1 tbsp. tomato paste

1/2 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. ground coriander

Methods:

1. Place chicken into a large bowl.
2. In a medium bowl, mix garlic, ginger, ground chili, lemon juice and zest, tomato paste, salt, cumin and coriander.
3. Rub mixture thoroughly into the chicken.  Cover and place it in the fridge to marinate overnight.
4. To roast or bake, place chicken legs, skin side up in a roasting pan, and roast in a preheated oven of 200 degree Celsius for 40 minutes, or until done; turning the chicken over once the top side is golden.
5. Remove onto a serving dish and let it rest for 10 minutes.
6. Serve!

I adapted this recipe from 'Christina Ariokiasamy' with slight adjustments to suit my cooking preference.