Chinese Dessert

In April, I cooked Peach Gum Dessert.  I am making it a come back since I still have some needed ingredients in my pantry.

There is a slight difference in terms of ingredients.  Let me share the previous blog photo to spot the difference.

For the recent Dessert (Top) I did not add Gingko Nuts and I use sliced red dates instead of whole dates; and also added Yi Yi Ren.  For infor, the rest of the ingredients are the same: Peach Gum, dried longan and white fungus.  A bowl of this dessert, either served warm or cold from the fridge is indeed comforting, especially on such hot weather.

Tang Yuan With Purple Sweet Potato Filling

The weather during this time of the year, August, is getting hotter, hazy and dry.  It's time to cook something which is soothing, refreshing and comforting to enjoy. I revisit this yummylicious recipe which I made in the Year 2022, and enjoys it so much.  Click this link here for the full recipe.

I love making Tang Yuan or commonly known as Glutinous Rice Balls, any time of the year.  Each time I will make it into different shapes and sizes,  to make a bowl of Tang Yuan not only looks, but taste more appetizing and yummylicious!  I also add coconut milk to it to make it more interesting.  Well, cooking is something which we can explore (thinking out of the box); not just the same old style of food.  

Enjoy everyone ~ SMILE & CHEERS ~

Buttermilk Buns

This Buttermilk Buns is one of my family's most favorite!  We will never get tired of savoring it, any time of the day.  Once a while I will bake a batch to indulge with a cup of freshly brewed coffee.  It's so Yummylicious!!

I would like to share the recipe to those who love this Buttermilk Buns, as sharing is caring!  I always believe that, all good things must be shared.  Click the link here for the full recipe.

Recently, I baked a batch, and here's some photos to share with all my readers...

Soft and Fluffy Raisins Brioche Buns

In April, I baked a batch of this yummy Raisins Buns, and it caught the eyes of my daughter.  With her coming home for a short holiday, she make a special request, so I bake another batch.  In my previous bake I topped the Buns with some raisins, but this time around I go without it, and the Buns looks more deliciously beautiful ~ smile ~

If anyone of you are interested in this recipe, follow the link here.

Lemon Milk Butter Buns

Bread or Buns with lemon, well it's something which I've never baked and tried before.  Why not give it a try, nothing to loose!  Well, I like the texture of this recipe, and a slight sour taste, not over powering ~ Good ~

The full recipe can be obtain from the link here.

I am sharing few photos below:-

Just a small dough ready for first proofing

See how much it puffs up...

Ready for second proofing, baking and enjoy!

Pineapple Buns Hongkong Style

This recipe has been in my 'to bake' list for quite a while.  Finally get to bake it and I really love the tasty and slight crunch topping, if eaten warm.  To get the crunch, just pop back into the oven, the buns will puff up, as if it's just out from the oven.  

As this is my first attempt, I know that my topping is not as nice looking, but what I concern more is the taste.  I just have the bun as it is without any spread.

To obtain the full recipe, click this link here.

I share photos below of my baking journey for this delicious buns...

Ready for first proofing

After first proofing

Rolled into balls and after second proofing

Topping over the buns

Egg wash of egg yolk and milk

Baking in progress

I couldn't wait to try out this Buns, with the buttery fragrance flooding the whole house during baking.  As soon as it's cool enough, I slice one and savor it ~ YUMMY ~

Pineapple Chicken and Rice

 

Ingredients: (serves 2)

1 small bowl chicken breast (cubed)

1/2 cup pineapple (cubed)

1/2 onion (peeled and chopped)

2 cloves garlic (peeled and chopped)

1/2 red capsicum (diced)

3/4 cup Basmati rice (washed, soaked for about 15 minutes and drained)

1 cup chicken stock/water + 2 tablespoons

1/2 tbsp. light soy sauce

1/4 tsp. ginger (peeled and finely chopped)

Chicken stock granules and ground pepper (to taste)

1 tbsp. cooking oil (separate)

Some spring onion (sliced, for garnish) 

Methods:

1. In a wok, heat 1/2 tbsp. of cooking oil over medium heat.  Add the chicken cubes and cook until golden brown and cooked through.  Remove the chicken and set aside.
2. In the same wok, add in 1/2 tbsp. of cooking oil, add onion, garlic and red capsicum.  Cook until the vegetables are almost softened.  Add in pineapple and cook for an addition 2 minutes.
3. Stir in the Basmati rice, light soy sauce, ginger, chicken stock granules and pepper until well mixed.
4. Scoop the rice into the pot of a rice cooker.  Add in chicken stock/water and give it a stir to mix.
5. Cover the pot, switch on the rice cooker and let it cook until done.
6. Return the chicken to the cooked rice, mix well and put the lid back, and continue to let it in 'warmed' mode until time of serving.
7. To serve, scoop the rice into individual plate, garnish with spring onion and let's eat.

I adapted this recipe from 'chef gordon ramsay' by Zap with few adjustments to suit my cooking preference.

Stir-fried Bok Choy with Minced Chicken

 

Ingredients: (serves 2)

1/2 cup minced chicken (mixture of breast and thigh chicken)

1 packet Bok Choy (trimmed, washed and drained)

2 cloves garlic (peeled and chopped)

1 tsp. ginger (peeled and chopped)

1 tbsp. cooking oil

Dash of sesame oil

3/4 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1/2 tbsp. Shaoxing wine

1/4 tsp. chicken stock granules

1/4 tsp. ground pepper

Few tablespoons of water

Ingredients:

1. In a heated wok over medium high heat, add cooking oil.  Add the minced chicken and cook until browned, breaking it up with a spatula.
2. Add the chopped garlic and ginger, and cook until fragrant.
3. Stir in the light soy sauce, oyster sauce and Shaoxing wine, chicken stock granules, pepper and water.  Cook for a quick minute.
4. Add in Bok Choy and stir-fry until wilted but still crisp tender.  (depending on individual's preference)
5. Drizzle dash of sesame oil and give it a quick stir.
6. Switch off heat and remove it onto a serving dish.

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

Stir-fried Linguine With Prawns & Chicken

 

Ingredients: (serves 2)

(A)

10 prawns (peeled and deveined)

Some thinly sliced chicken breast

Some sliced carrot

A bowl of thinly sliced cabbage

2 cloves chopped garlic

1/2 tsp. chopped ginger

2 portions of Linguine (cooked)

Cooking oil

Some chopped spring onion (for garnish)

(B)  Sauce (mix in a small bowl)

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1 tsp. sesame oil

Dash of chicken stock granules (to taste)

2 tbsp. water

a pinch of ground black pepper

Methods:

1. Season prawns with a bit of salt and pepper, and set aside.
2. Heat a wok or skillet over high heat, add 1 tablespoon of cooking oil.  
   Swirl to coat, then add prawns.  Spread prawns evenly and sear  both sides until cooked.  Turn off the heat, remove the prawns onto a plate and set aside.
3. In the same wok or skillet, heat over medium high heat, add 2 tablespoons of cooking oil.  Saute garlic and ginger until fragrant.  Add cabbage and carrot.  Stir fry until vegetables are soften.
4. Add linguine and the sauce mixture.  Stir fry until noodles soaked up the delicious flavors from the sauce and no moisture at the bottom of the wok, about 1 to 2 minutes.
5. Add cooked prawns and stir everything together until well combined.
6. Remove from wok onto a serving plate and garnish with chopped spring onions.
7. Serve!!

I adapted this recipe from 'Crockpot Recipes' by Wisale Wisale, with slight adjustments to suit my cooking preference.

Soft Fruit Cake

 

Ingredients:

150 g. unsalted butter (room temperature)

85 g. caster sugar

3 medium eggs

3 tbsp. plain yogurt

180 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. vanilla extract

1 cup mixed fruits

Methods:

1. In a mixer bowl, mix butter and sugar until creamy.
2. Add eggs, one at a time, mixing for 1 minute after each addition.
3. Mix in plain yogurt until well combined.
4. In a separate bowl place the sifted flour and baking powder and stir to combine.
5. Gradually add the dry ingredients to the wet mixture, in 2 folds; mixing until just combined. I use the mixer on low speed.
6. Fold in half of the mixed fruits gently using a rubber spatula.
7. Pour the batter into a greased 7x7 inch baking pan. Smooth the top.
8. Sprinkle the remaining half of the mixed fruits on top.
9. Bake in a preheated oven of 170 degree Celsius for 25-30 minutes, or until a skewer inserted into the center comes out clean.
10. Allow the cake to cool in the pan before removing it, slice and enjoy!

I am a fan of fruit cake which is less sweet, not overly loaded with fruits and nuts.  This recipe does not contain any nuts.  This is a to-go-to recipe any time if I am thinking of baking one to enjoy and satisfy my taste bud.

I adapted this recipe from 'Siti Marya Hj. Ahmad' with a slight adjustment on the amount of sugar used for my preference.

Loaf Bread With Salted Butter Filling

Another new Bread recipe which I've tried out and the outcome is great!  Would like to share some photos throughout my adventure baking this delicious bread.

Just a small dough ready for proofing

Rolled with cubed butter spread over the dough

After second proofing and ready for baking

Done baking!

Once the bread has cooled down, or even still a bit warm, slice and enjoy.  It's so deliciously yummy!

Click here for the full recipe.

Honey Yogurt Bread Rolls

 

It's interesting to try out different recipes from different sources.  Watching the bread dough rose from a small ball dough into double or even more, gives me real satisfaction; and love the smell of freshly baked bread/buns/rolls which fills the whole house!

To get the full recipe, click this link here.

Let's journey with me through the process of baking this delicious Honey Yogurt Bread Rolls. The pictures tells it all....

Ready for first proofing

After first proofing

Now, ready for second proofing

After second proofing & ready for the oven!

Carrot, Orange, Apple Smoothie

On such hot weather, a glass of cold and easy to prepare healthy smoothie is the best option.  Not only does it helps to quench our thirst, but also it's high in fiber.  I did not strain it as this is my preference.

Get ready all the ingredients:

1/2 carrot (peeled and diced)

1 apple (peeled, cored and diced)

1 orange (peeled, removed seeds and cut out in segments)

1 cup cold water (fridge cold water)

1. Place all the ingredients and water into the blender jar.
2. Blend until smooth.
3. Enjoy!

Stir-Fried Cabbage With Minced Chicken

 

Ingredients:

100 g. minced chicken (I use breast and thigh meat)

1 bowl cabbage (shredded)

3 cloves garlic (peeled and chopped)

1 red chili (sliced)

1 tbsp. light soy sauce, separate

1/2 tbsp. corn flour

Dash of chicken stock granules (to taste)

1 tbsp. cooking oil

Methods:

1. Marinate the ground chicken with 1/2 tbsp. light soy sauce and 1/2 tbsp. corn flour.  Let sit for 15 minutes.
2. In a heated wok, add cooking oil.  Add garlic and chili, stir fry until fragrant.
3. Add marinated chicken and stir-fry until it changes color and is fully cooked.
4. Add shredded cabbage and stir-fry quickly over high heat until softened.
5. Add 1/2 tbsp. of light soy sauce and dash of chicken stock granules.  Toss everything together evenly.  Taste for correct seasoning.
6. Switch off heat and dish onto a serving plate.
7. Serve with freshly cooked fluffy rice.

This recipe is adapted from 'Taste Recipe' with slight adjustment to suit my cooking preference.

Hokkaido Style Milk Buns

Revisiting an old recipe, which I baked and posted on August 2022, makes me feel nostalgic and aroused my taste bud.

This Hokkaido Style Milk Buns are really delicious.  Click here to get the recipe link.

Fried Prawn and Fish Paste Rolls

 

Ingredients:

(A) Filling

150 g. prawns (without shell and head)

150 g. fish paste

1/2 tbsp. Shaoxing Wine

2 tsp. sesame oil

a pinch of sugar

1/4 tsp. ground white pepper

1/4 tsp. chicken stock granules

2 tsp. cornstarch/cornflour

1 tbsp. diced carrot

1 tbsp. chopped spring onions

(B) Others

1/2 tsp. cornstarch/cornflour (mix with 1/2 tbsp. cold water to form a slurry)

6 pieces dried beancurd skin (12cm x 20cm)

Cooking oil for deep frying

Methods:

1. First, devein the prawns.  Cut into small cubes, set aside in a bowl.
2. In a bowl, mix prawns, spring onion, diced carrot and fish paste. Then season the mixture with Shaoxing wine, white pepper, sesame oil, sugar, chicken stock granules and cornflour.  Mix until well combined. Pick up the mixture and throw it back into the bowl repeatedly until the ingredients stick together and pasty.  Set aside.
3. For the dry beancurd skin, wipe it with a damp cloth to remove any dirt and excess salt that may remain from production.
4. Place a portion of the filling on one end of each beancurd skin (the long side), leave some space on both sides. Apply the cornflour water on the end of the 3 sides.  Roll it up tightly and seal it firmly.  Place on a flat dish and repeat until all is done.
5. Deep-fry them in oil using medium heat until both sides are golden brown.  Avoid over crowding the pan and flip them often to ensure even cooking.
6. Once done, remove the rolls from the oil and drain on paper towels to remove the excess oil.
7. Cut the rolls in half, plate and serve!

I adapted this delicious recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.

Sesame Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

1/2 carrot (peeled and shredded)

1 tablespoon white sesame seeds (toasted)

3/4 tbsp. light soy sauce

1 1/2 tbsp. rice vinegar

2 tsp. sesame oil

1/2 tsp. sugar

Small pinch of salt, plus more for drawing out water from the cucumber

Methods:

1. Prepare the cucumber: Wash and slice the cucumber very thinly or use a mandoline.  Place the sliced cucumber in a colander set over a bowl.  Sprinkle with salt and let sit for at least 20-30 minutes to draw out excess water.
2. While cucumbers are draining, prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar and a small pinch of salt.
3. Rinse and drain cucumbers:  Thoroughly rinse the salted cucumbers under cold water to remove the excess salt.  Squeeze gently to remove as much water as possible.  Pat dry with paper towels.  This KEY step is to prevent sogginess.
4. Combine ingredients:  In a medium bowl, combine the drained cucumbers, shredded carrot, toasted sesame seeds.
5. Dress the salad: Pour the prepared dressing over the vegetables.  Toss gently to coat everything evenly.
6. Serve:  Serve immediately for the best texture.  The salad is still good if it sits for a short while, but for ultimate crispness, enjoy right away.

This delicious cucumber recipe is adapted from 'Easy Dessert Recipes' with a slight adjustment to suit my cooking preference.

Marble Cake

Marble Cake is one of my favorite to bake Cake.  What not to love with the beautiful swirl.  Since I have leftover unsweetened cocoa powder in my pantry, and this recipe cross path with me, so this is it... ~ smile ~

Let me share how it looks like before baking...

Ingredients:

1/2 cup caster sugar

113 g. unsalted butter (room temperature)

1/2 cup oil

3 eggs (room temperature)

1 tsp. vanilla

1 cup milk

2 cups plain flour (sifted)

1 tbsp. baking powder (sifted)

2 tsp. unsweetened cocoa powder (sifted)

Methods:

1. In a mixer bowl, add sugar and butter, mix until creamy.  Add eggs, vanilla and oil; beating until smooth.
2. Pour in milk, then sift in flour and baking powder, and continue mixing until smooth.
3. Divide the mixture in half.  Add cocoa powder to one half, mixing until combined.
4. In a greased round pan, alternate spoonfuls of white and cocoa mixtures. Place the white in the center of the pan, follow by the cocoa over the top of the white and continue until both the mixtures are used up.
5. Use a wooden skewer to create a marbled effect.
6. Bake in a preheated oven of 180 degree Celsius for 35-40 minutes, or when a skewer inserted into the center of the cake comes out clean.
7. Remove cake from the oven and place on a wire rack for it to cool down.
8. Cut and serve!

This recipe is adapted from 'Mama's Yummy Recipes' with a slight adjustment on the amount of sugar to suit my baking preference.

Chocolate Marble Cake

 

Ingredients:

115 g. dark chocolate (coarsely chopped)

2 tbsp. coffee

195 g. cake flour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

113 g. unsalted butter (room temperature)

1/2 cup and 2 tbsp. granulated sugar

2 large eggs

1 tsp. vanilla extract

120 ml. plain yogurt (room temperature)

Methods:

1. Butter a 9x5x3 inch loaf pan, and line the bottom of the pan with parchment paper. Set aside.
2. In a bowl, melt chocolate and coffee placed over a pot of simmering water.  Stir until melted and smooth, remove from heat and set aside to cool to room temperature.
3. In a separate bowl, add cake flour, baking powder and salt.  Stir to mix.
4. In the bowl of the stand mixer, beat butter and sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until well combined.  Scrap down the sides of the bowl as needed.
5. With the mixer on low speed, alternately add the flour mixture (in three additions) and yogurt (in two additions), beginning with flour and ending with the flour.
6. Spoon a little less than half of the batter into a separate bowl, and then stir in the melted chocolate.
7. With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc).  Run (don't stir) a wooden skewer through the two batters to achieve a marbled effect.
8. Bake in a preheated oven of 180 degree Celsius for about 50-60 minutes, depending on your oven, or until a wooden skewer inserted into the centre just comes our clean.
9. Remove from oven and place on a wire rack to cool for 10 minutes before removing from the pan.  Cool completely, slice and enjoy!

I adapted this recipe from 'kitchencookbook.net' with a slight adjustment on the amount of sugar to suit my baking preference.

Amish Potato Bread

I have been wanting to try out this recipe for quite a while; which uses a combination of Bread Flour, Wholemeal Flour and mashed potato.  It's a big loaf of soft and delicious bread, so fulfilling for breakfast.

I adapted this recipe from 'Taste of Home' and to get the full recipe, click the link here.

I would love to share pictures  which I captured during the process of baking this delicious bread....

Ready for first proofing

After first proofing

For second proofing

After second proofing

In the oven!