Soft Butter Rolls

These Butter Rolls are so soft and fluffy.  I just couldn't help not baking them and enjoy having them for breakfast or any time of the day.

This recipe is adapted from 'kitchencookbook.net' and to get the full recipe click this link here.

I am most happy to share the process of baking this yummylicious rolls/bread/buns.  The photos below tells it all...

Done kneading, ready for first proofing

Dough has doubled after first proofing

Rolls ready for second proofing

After second proofing

Time for baking...

After taken out of the oven, remove the rolls onto a wire rack and let it cool a bit.  This rolls can be eaten warm, and they are so soft and fluffy and taste heavenly...YUM! YUM!!

Steamed Golden Pomfret

 

Ingredients:

1 golden pomfret (300g.)

2 tomatoes (washed and cut into wedges)

3 slices ginger (peeled and shredded)

1 red chili (remove seeds and shredded) 

2 cloves garlic (peeled and finely chopped)

Seasonings: (mix in a small bowl)

2 tbsp. premium light soy sauce

1 tbsp. sesame oil

1 tbsp. dark soy sauce (add less if your soy sauce is dark)

1 tbsp. cooking oil

1 tbsp. water

Methods:

1. Scale, gut and rinse the pomfret; then use a sharp knife to make 3 cuts on both sides; and put it on a steaming plate.
2. Arrange tomato at the sides of the fish.  Sprinkle with shredded ginger, red chili and garlic.  Then drizzle the seasoning over the fish.
3. Steam the fish in a steamer over high heat for 9-10 minutes.
4. Serve immediately.

I adapted this recipe from 'A Bountiful Reunion' SEASHORE recipe book with a slight adjustment to suit my cooking preference.

Danish Butter Cookies

Ingredients:

150 g. salted butter (room temperature)

60 g. icing sugar

1 egg

1 tsp. vanilla extract

190 g. plain flour (sifted)

Methods:

1. Cream butter and icing sugar until light and fluffy.
2. Add egg and beat until incorporated.
3. Add in sifted flour in two portions, mix well after each addition.
4. Transfer to a piping bag fitted with piping tip of your choice.
5. Pipe onto a lined baking sheet with swirls according to your preference.
6. Bake in a preheated oven of 175 degree Celsius for 15-17 minutes, or until lightly golden.
7. Remove from oven and let it cool down completely.
8. Place the cookies into an airtight container/jar.

This recipe is adapted from 'Savor Easy' with a slight adjustment to suit my baking preference.

Chow Mein/Noodles with Chicken

This Quick and easy noodle dish is fried using our famous local dried Kolo Mee.  The main ingredients being chicken breast slices and loaded with vegetables: carrot, cabbage and green vege. 

Ingredients: (serves 2)

3 pieces noodles (cook in boiling water until just soften, don't over boil. Drain and set aside)

1/2 cup chicken breast, thinly sliced

A pinch of salt and pepper 

2 tbsp. cooking oil

1/2 onion (peeled and diced)

1 cup shredded cabbage

1 1/2" carrot (peeled, sliced and blanched)

3 stalks green vege (washed and cut into 1" pieces)

2 cloves garlic (peeled and chopped)

1 tsp. fresh ginger (peeled and finely chopped)

1/4 cup light soy sauce

1 tsp. sesame oil

2 tbsp. water

Methods:

1. Season chicken with salt and pepper.
2. Heat a wok over medium-high heat.  Add cooking oil and swirl to coat.
3. Add the chicken to pan and cook for 1-2 minutes, stirring often.  Add onion, cabbage, carrot and green vege.  Stir fry to cook until the vegetable are almost tender.
4. In a small bowl, mix together garlic, ginger, soy sauce, sesame oil and water.  Pour into the wok and cook for 2-3 minutes until cooked through and the sauce has thickened slightly.
5. Stir in cooked noodles until well combined.
6. Serve immediately with sliced bird's eye chili, lime juice and light soy sauce.

I adapted this recipe from 'quicker recipes' by Lauren Mechelle with a slight adjustment to suit my cooking preference.

Minced Chicken and Potato Skillet

 

Ingredients:

300 g. minced chicken (mixture of breast and thighs)

1 tsp. Worcestershire sauce (divided)

1 tsp. Garlic powder (divided)

1 small onion (peeled, halved and sliced bit thicker)

A pinch of dried Thyme

2 potatoes

1 1/2cup water 

1/2 tsp. chicken stock granules

1/4 tsp. ground white pepper

3 tbsp. cooking oil

Pinch of salt and pepper (for cooking) - add more if needed

1 tbsp. Ketchup

Methods:

1. In a bowl, add minced chicken, 1/2 tsp. Worcestershire sauce, 1/2 tsp. garlic powder, 1/2 tsp. chicken stock granules and 1/4 tsp. pepper.  Mix together and form into patties.  
2. In a heated skillet, add cooking oil, and cook the patties until browned on both sides, remove and set aside onto a plate.
3. Peel the potatoes, poke holes with a fork and boil them until almost soft and drain.  Let cool, and cut the potatoes into bite-sized cubes.
4. Using the same skillet, remove excess oil and leave about 1 tbsp. and reheat.  Saute the onions until tender, season with some salt and pepper.  Stir the potato into the skillet, and pour 1 cup of water over them.  Simmer over medium heat for about 5 minutes until the potatoes are tender.  Add in the chicken patties, stir to mix and continue to simmer.
5. In a bowl, whisk together the remaining water, 1/2 tsp. garlic powder, 1/2 tsp. Worcestershire sauce, thyme, and ketchup.
6. Pour the mixture into the skillet, stir to mix and simmer over low heat until cooked through and the sauce has thickened.
7. Switch off heat, dish onto a plate and serve immediately.

I adapted this recipe from 'quicker recipes, Cooking Delights' with  adjustments to suit my cooking preference.

Hot Buttered Corn Rice

 

Ingredients (serves 2)

1 cup long grain rice (I use extra long basmati rice)

2 garlic cloves (peeled and finely chopped)

3/4 cups frozen corn 

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

Pinch of ground white pepper

2 tbsp. unsalted butter (divided)

1 1/4 cups water

Some cut spring onion, for garnish (I did not put)

Some crispy fried shallots and garlic, for garnish

Methods:

1. In a heated wok, melt half the butter, add garlic and stir until fragrant.  Add the corn and 1/4 tsp. of chicken stock granules.  Stir for 1 minute.
2. Add the rice and stir-fry to combine well. Add in the remaining 1/4 tsp. of chicken stock granules and pinch of pepper, and stir for 15 seconds.
3. Switch off heat.  Scoop into the bowl of the rice cooker, add 1 1/4 cups of water, give it a stir to mix, taste for correct seasoning. 
   Add a bit more chicken stock granules if needed. Cover and press on cook button until it finished cooking and switch to 'keep warm' mode. Do not open the lid and let it rest for 10 minutes.
4. Lift the lid, add the remaining 1 tablespoon of butter, fluff the rice to melt the butter through.
5. Scoop the rice onto a serving dish.  Topped with some spring onion, if using.
6. I topped with crispy fried shallots and garlic.
7. Serve with simple stir-fried green veggies.

This Simple Yet Yummylicious recipe is adapted from 'recipetineats' with slight adjustments to suit my cooking preference.

 

Chinese Minced Chicken Bowl

 

Ingredients: (serves 2)

3 dried shiitake mushrooms (washed, soaked, squeezed and minced)

250 g. minced chicken (mixture of thighs and breasts)

1/2 tbsp. minced ginger

2 garlic cloves, minced

1 tbsp. cooking oil

1 tsp. cornstarch/cornflour + 1 tbsp. water

1/2 tsp. sesame oil

Sauce: (mix in a small bowl)

1/2 cup water

1/2 tsp. chicken stock granules

1 tbsp. light soy sauce

1/2 tbsp. Shaoxing wine

1/2 tsp. dark soy sauce

1 tsp. sugar (to taste)

2 pinches Chinese five spice powder

Methods:

1. Heat oil in a skillet over medium heat until hot.  Add ginger and garlic.  Stir a few times until fragrant.
2. Add minced chicken and let sear without moving for 2 minutes.  Then stir and cut the chicken into small pieces with a frying spatula.  Stir and cook until the chicken is cooked through.  Add the shiitake mushrooms and stir to cook for another minute.
3. Pour in the mixed sauce and mix well.  Simmer until the sauce is mostly absorbed.
4. Stir the cornstarch/cornflour mixture and pour into the pan.  Stir immediately to thicken the sauce.
5. Drizzle with sesame oil.  Taste and adjust seasoning by adding chicken stock granules if needed.
6. Serve warm over steamed rice or noodles, with steamed vegetables and a fried egg.  I sprinkled some fried shallots and garlic over the meat.

This recipe is adapted from 'omnivore's cookbook' with some adjustments to suit my cooking preference.

Matcha Swirl Bread

YES!! Another delicious Bread with Matcha, my favorite ingredient ~ happy ~

Love the texture of this bread, so soft and fluffy.  Had it for breakfast on a cool, drizzling morning.

For the full recipe, click here.

Sharing some photos which I've captured throughout the process of baking this delicious bread...

Ready for the oven

Brush with warm honey and sprinkle with black sesame seeds

Ready for second proofing

All ready for first proofing

Pain Au Lait - French Milk Bread

This French bread recipe is upon special request by my son, Aaron, long before his scheduled leave to come back home ~ grin ~

He was back home recently, for two weeks, and we try out  this delicious bread recipe.  A great bread recipe not to share..  Click on the link here for the full recipe.

I made them into different shapes!

My greatest pleasure to share some photos which I captured during the process of making this French bread...

Dough ready for first proofing

After first proofing

Shaped and ready for second proofing

After second proofing, brush the bread with egg wash. Place the pan in the middle rack of the oven and bake in a preheated oven of 180 degree Celsius for about 30 minutes and the top turns deep golden brown.

Hot Cross Buns With Cross Icing

 

I have baked quite a number of Hot Cross Buns from different recipes.  This one is having Icing for the cross, and would love to try it out.  The buns are so soft and fluffy and the icing over the top compliment the buns well.

Click here for the full recipe.

Sharing below some photos which I captured throughout the process of baking this delicious buns.

Ready to serve!

Icing and Sweet Glaze

Baking

After second proofing

After first proofing

Ready for first proofing

Double Chocolate Pound Cake

I have been intending to make this delicious Chocolate Cake for quite a while.  I have leftover dark and milk chocolate in my pantry, as well as some good Cocoa Powder.  Yesterday I finally get to bake it with less sugar so the chocolate cake won't be overly sweet and a mixture of both dark and milk chocolate to make a not so sweet ganache.  This Chocolate Pound Cake comes out just nice in terms of sweetness ~ happy ~

Ingredients:

25 g. unsweetened cocoa powder

1/4 cup (60 ml) boiling water

180 g. cake flour (sifted)

1 tsp. baking powder (sifted)

1/2 tsp. salt

225 g. unsalted butter (room temperature)

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract

4 large eggs (room temperature)

2 tbsp. milk (room temperature)

Chocolate Glaze:

90 g. semi-sweet chocolate (coarsely chopped)

25 g. unsalted butter (diced)

1 tbsp. honey/golden syrup

Methods:

1. In a small bowl, mix the cocoa powder into the boiling water until cocoa powder has dissolved and is smooth.  Let cool at room temperature.
2. In a separate bowl, whisk the cake flour with the baking powder and salt.
3. In the bowl of your electric mixer, beat the butter until smooth.  Add the sugar and vanilla extract and beat on medium-high speed, until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.  Scrape down the sides and bottom of your bowl as needed.
5. Beat in the cooled cocoa mixture.  With the mixer on low speed, add the flour mixture in two additions along with the milk (in one addition), and mix until combined.  Do not over beat.
6. Scrape the batter into a 9 x 5 inch pan, oiled and lined on the bottom of the pan and smooth the top with an offset spatula or the back of a spoon.  Tap the pan few times on the countertop to remove air bubbles.
7. Bake in a preheated oven of 180 degree Celsius for about 55-60 minutes or until a skewer inserted into the center of the cake just comes out clean.
8. Remove the cake from the oven and place it on a wire rack to cool for about 15-20 minutes.  Turn out the cake onto a wire rack, peel off the parchment paper, re-invert, and let it cool completely on a wire rack.

Chocolate Glaze:

1. Melt the chocolate, butter and honey/golden syrup in a bowl placed over a saucepan of simmering water.  Once melted, remove from heat and let it cool until it thickens to a pouring consistency.
2. Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides.
3. Let the chocolate slightly harden, then put the cake into an airtight container and leave it in the fridge.  Due to the hot weather in our country, I prefer to put the cake into the fridge, so the ganache will not turn soft.

After ganache 

Cake just out from oven

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

Cheesy Egg Toast

Was opting for something light and easy for our morning breakfast after our early morning walk.  With leftover bread from yesterday's bake, decided to make this...

Ingredients: (for 1 toast of bread)

1 slice bread (slightly thicker)

1/2 tbsp. unsalted butter

1 egg

2 tbsp. shredded cheese

Salt (to taste)

Ground black pepper (to taste)

Methods:

1. With a spoon, press down on the center of the bread to form a pocket.  
2. Spread butter around the edges of the bread, then crack the egg into the pocket.
3. Sprinkle the cheese around the egg, then season with salt and pepper.
4. Bake in a preheated oven of 200 degree Celsius for 10-15 minutes, depending on how runny you like the yolk to be.
5. Serve immediately.
6. Enjoy!

This recipe is adapted from 'Quickie Recipe' with a slight adjustment to suit my preference.

Fluffy Milo Pancakes

It has been quiet a while since I last make Pancakes.  Decided to make a batch and gave some to my mum... Throughout my blog journey, I have tried out many different types of Pancake recipes, and each is delicious and unique in terms of flavors and taste.

This fluffy Milo Pancakes have been one of my favorite once upon a time, which is few years back.  If you are interested, click this link to get the full recipe.

Pancake mixture

Let's enjoy!

Mexican Matcha Buns

Any thing made with Matcha are always my favorite.  The smell of these buns during baking time is simply yummylicious, and I just couldn't help not reaching out for one, as soon as the buns are almost cool and the top sounds hollow when tap on it and buttery on the inside. 

This recipe is adapted from Youtube by 'OmmaBakes' and click this link for the full recipe.

My pleasure to share some photos for the baking of this delicious Matcha Buns....

Done for first proofing

Ready for second proofing

After second proofing and ready for baking

Baking in progress

Braised Chicken With Bitter Gourd

 

Ingredients:

250 g. chicken (1 whole leg, cleaned and cut into bite size pieces)

1 medium bitter gourd 

1/2" ginger (peeled and sliced into thin slices)

1 tbsp. garlic (finely chopped)

3/4 tbsp. fermented bean paste (taucho) 

1 tsp. cornflour + 1 tbsp. water for thickening

1 1/2 tbsp. cooking oil

Marinade: (for chicken)

1/2 tbsp. light soy sauce

1 tsp. Shaoxing wine

A dash of ground white pepper

1 tsp. cornflour

Seasonings: (mix in a small bowl)

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. sugar (to taste)

A dash chicken stock granules

A dash ground white pepper

1/2 cup water

Methods:

1. In a bowl, marinate the chicken pieces with the marinade ingredients, mix well and set aside for at least an hour.
2. Cut the bitter gourd in half lengthwise and scrape out the seeds with a spoon.  Cut into bite size pieces and set aside.  Rub the cut bitter gourd with 1/4 tsp. salt.  Bring a pan of water to a boil. Blanch the bitter gourd for about 1 minute.  Drain and rinse bitter gourd in cold water and set aside.
3. Heat up cooking oil in a wok.  Saute half of the garlic and sliced ginger until fragrant.
4. Add in the marinated chicken.  Stir fry on medium heat until chicken is half done. (chicken begins to shrink and firm up).  Dish the chicken out and set aside.
5. Reheat wok and add a little more oil.  When oil is hot, add in the remaining garlic and ginger.  Stir fry until aromatic and lightly browned.  Then add in the fermented bean paste and stir to mix well.  Add in bitter gourd and saute, followed by the half cooked chicken pieces.  Stir fry and mix well together.
6. Give the seasoning ingredients a stir and pour in and stir well.  Bring the gravy mixture to a boil, and taste for correct seasoning. Then cover, reduce the heat and let simmer until chicken is tender and cooked through.  Add in cornflour solution.  Toss the chicken and bitter gourd until sauce thickens.
7. Dish out and serve hot with freshly cooked white rice.  Enjoy!

I adapted this recipe from 'Huang Kitchen' with slight adjustments to suit my cooking preference.

Chicken Burger Patties Recipe

It has been quite a while since I make burgers at home.  I always like the idea of a change once a while, than cooking our usual Chinese food for our meals.  So, I decided to bake Burger Buns this morning, and make chicken patties, and this will be our lunch for today!

Ingredients:

500 g. minced chicken (thighs and breast)

1 egg

1/2 cup bread crumbs (panko)

1/4 cup onion (peeled and minced)

1/2 tsp. chicken stock granules

1/2 tsp. ground white pepper

3/4 tbsp. oyster sauce

Methods:

1. In a bowl, combine ground chicken, bread crumbs, onion, chicken stock granules, oyster sauce and pepper.  Mix until well combined.
2. Form into patties, making sure they are evenly sized for consistent cooking.
3. In a heated pan, add cooking oil, and pan fry the patties until fully cooked and browned on both sides.
4. Remove from pan and set aside.
5. Assemble the chicken burger according to your preference.
6. Serve immediately. Enjoy!

I adapted this recipe from 'ChefexperienceculinaryBOOK' with some adjustments to suit my cooking preference.  The original recipe uses ground beef, but I use chicken.

Burger Buns Recipe

Since I am intending to make Chicken Burgers for our lunch, I try a hand on this Burger Buns recipe. I am baking this buns for my own consumption, so, I just baked them in a baking pan, and they are all joined together.  It doesn't look that nice, but it taste great!

I adapted this recipe from 'Amaanas Recipes', to get the full recipe click the link here.

As usual, I will share some photos which I captured during the process of baking these delicious buns...

Ready for first proofing

It's time for second proofing

Into the oven...

Done baking!

Stay on and get the next recipe for my delicious Chicken Burger!!