Slow Cooker Hawaiian Pineapple Chicken

Being in this tropical country and with the heat getting stronger by month, I am trying to make full use of my Slow Cooker or Crock Pot.  This method of cooking is healthier, low fat content and require the minimum amount of effort.  So, who would say NO to it??

Ingredients:
4 chicken thighs (bone-in and skin on)
1 red bell pepper (cut into 1" chunks)
1 cup fresh pineapple (cut into 1" chunks)
1 yellow onion (cut into 1" chunks)

Sauce: (mix together in a bowl)
1 1/2 tbsp. honey
1 tbsp light soy sauce
1/4 cup dark brown sugar
1/2 tbsp grated ginger
3 garlic cloves (minced)

1 tbsp cornflour + 1 tbsp water 

Methods:

1. Using a skillet, brown the chicken thighs on both sides for 3-5 minutes over medium-high heat.  Set aside.
2. Add the pineapple and onion to the bottom of the slow cooker.
3. Place the chicken thighs on top of the pineapple and onion.
4. Pour in the mixed sauce.
5. Cook on high for the first 1 hour, then switch to low for 3 hours.
6. Add the bell peppers and the cornflour mixture and let it cook for an additional of 30 minutes.
7. Serve this hot on a deep dish together with rice.

I adapted this recipe from "Dinner, then Dessert" with some amendments.

Banana Chocolate m&m Muffins

With a 'yearning' recipe in hand and some over ripe bananas in the pantry BUT not having any chocolate chips... my mind suddenly switch me to the leftover chocolate m&m. Wow, what a fabulous idea!!  I can imagine myself having this long grin on my face hehe... So, here is the outcome...

Ingredients: (Makes 6)

60g melted butter (cooled)

2 eggs

4 over ripe bananas (medium-small)

160g plain flour (sifted)

1 tsp baking powder (sifted)

1 tsp baking soda (sifted)

50g caster sugar

2 tbsp chocolate m&m or chocolate chips

Methods:

1. In a bowl, combine melted butter and eggs together with a hand whisk.
2. Mash banana with a fork and add into egg mixture, stir well to mix.
3. In another bowl, combine sifted plain flour, baking powder, baking soda and sugar together.  Then pour into egg mixture in 2 batches and mix with a rubber spatula until just combined.  Do not over mix the batter as the gluten in the flour can form elastic gluten strands, resulting in a more dense and chewy texture.
4. Lastly, add in chocolate m&m or chocolate chips and fold well.
5. Scoop mixture into cupcake liners to 3/4 full.
6. Bake in a preheated oven of 180 degree Celsius for about 30 minutes or with a skewer inserted into the center of the muffin comes out clean.

Recipe adapted from Anncoo Journal by Ann Low.

Eggplant with fermented salted soya bean

Eggplant or commonly known as brinjals is another favorite vegetable of mine.  It comes in different shapes, sizes and colors.  I am using the purple long shaped eggplant/brinjals for cooking this dish.

Ingredients:
2 medium eggplants
1 tbsp. fermented salted soya beans
1/3 cup minced pork
4 cloves garlic (chopped)
3 shallots (chopped)
2 tbsp. cooking oil

Seasonings:
2 tbsp. oyster sauce
1/2 tsp black vinegar
A dash of sugar

Methods:

1. Wash, cut eggplanst into 1 1/2" length, put in boiling water,  boil for a quick minute until slightly soft and dish out.
2. In a heated wok add cooking oil, saute chopped garlic and shallots until fragrant.
3. Add in fermented salted soya bean and continue to saute.
4. Add in minced pork and stir fry for another minute, then add in the eggplant.
5. Season with oyster sauce, vinegar and sugar.  If the dish is too dry, sprinkle with some water.  Taste for correct seasoning.  Stir well to combine.
6. Off the heat and dish on a platter.
7. Serve with a bowl of hot fluffy rice!

Tips:  

1. This recipe calls for the eggplant to be deep-fried in hot oil, but I boil it instead in order to make the dish more healthier.
2. I omit the chopped chili to be saute together with the garlic and shallots in (2) above as my grandson is not a fan of chili.  Adding the chilies makes the dish looks more colorful. 

I adapted this recipe from TV series "Family Kitchen with Sherson" by Ann Lian with slight amendments.

Peanut butter and banana waffles

Waffle lovers, do try out this yummy recipe with the rich fragrance of peanut butter.  It can be serve any time of the day and it makes great snacks!  Serving it hot with a layer of melted butter and additional peanut butter gives you full satisfaction!!

Ingredients:
1 3/4 cups plain flour
2 tbsp granulated sugar
3 tsp baking powder (sifted)
1/4 tsp salt
3/4 cup creamy peanut butter
1/2 cup olive oil
2 large eggs
1 3/4 cup fresh milk
1 cup ripe bananas (mashed)

Methods:

1. In a large bowl add plain flour, sugar, baking powder and salt.  Whisk to combine.
2. In another bowl add peanut butter, gradually whisk in oil until well combined.  Whisk in eggs and milk until well mixed.
3. Add the wet ingredients (2) to the dry ingredients (1) and stir until just moistened.  Stir in the mashed bananas.
4. Bake in preheated waffle iron according to manufacturer's directions until golden brown.

Notes:  Cooled waffles can be stored in an airtight container in the fridge.  To consume, reheat waffles in an oven toaster, and it still taste yummylicious, like it is just out from baking.

This recipe is adapted from Taste of Home by Christina Addison of Blanchester, Ohio.

Orange Butter Cake

Ingredients:
227g unsalted butter (room temperature)
200g castor sugar
270g plain flour (sifted)
1 tsp baking powder (sifted)
1/2 tsp salt (sifted)
4 large eggs
Zest of an orange
5 tbsp freshly squeezed orange juice

Methods:

1. In a standing mixer cream butter and castor sugar until light and creamy.  Add eggs one at a time, beating well after each addition.  Add in orange zest and give it a quick mix until well combined.
2. Slowly add in flour and mix using a rubber spatula.  Finally stir in orange juice and mix until well combined.
3. Turn out mixture into an 8" round and lined baking pan.  Level out mixture at the sides but allow a shallow well in the center.  This is to enable the cake to level up evenly during baking.
4. Bake in a preheated oven of 170 degree Celsius for about 45 minutes or until cooked through and when tested with a wooden skewer comes out clean.

Notes:  This cake comes in handy for an afternoon tea and can be enjoyed warm, at room temperature or even cold from the fridge.  I place the leftover, after 2 days, in an airtight container in the fridge.

This recipe is adapted from "My Kitchen Snippets" with slight amendment.

Japanese Pancake

Pancake lovers, do try out this yummy recipe.  It is easy to make and any leftovers can just be stored in containers and placed in the fridge.  To consume, just warm them up in a toaster oven.  If you have a sweet tooth you can drizzle some honey or maple syrup or even topped with fruits of your choice or whipped cream, but I prefer eating it plain.  

Ingredients:
2 eggs
30g granulated sugar
1 tsp honey
110g plain flour (sifted)
20g milk powder
1/2 tsp baking powder (sifted)

Methods:

1. In a big bowl add in eggs, sugar and honey.  Stir to mix.
2. Add in flour, milk powder and baking powder.  Mix well until no lumps.
3. Let the dough rest for 15 minutes.
4. Heat a lightly oiled non-stick pan over medium heat.  
5. Add a ladle of dough and let it cook until small bubbles starts to form, flip over the pancake and continue to cook until golden brown.
6. Remove from heat, and continue to cook the rest until all the dough are used up.
7. The pancakes are ready to be served!

I adapted this recipe with amendments from "NTD Taste Life Video."

Pork Stuffed Tofu In Soy Sauce

I saw this video recipe through a friend's sharing in Facebook recently. This dish attracted me instantly, and by viewing through the video I've decided to list it in my "to cook dishes."  Without having it to queue in my  "to cook dishes" list, I managed to grab hold of all the needed ingredients when I do marketing the next day, and there it is.... A Simple Yet Yummylicious dish to serve for our dinner!

Ingredients:
3 pcs. firm tofu
70g minced pork
1 sprig spring onions (chopped, use the green leaves only)
1 tsp chicken stock granules
Dashes of grounded white pepper
1/2 tsp sugar
1/3 tsp salt

Sauce:
1 1/2 tbsp sugar
1 1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
1/2 tsp grounded white pepper

Methods:

1. Pat dry tofu with a kitchen paper, cut into half, scrap out the middle part of the tofu, be careful not to break the sides, put in a bowl and mashed.
2. In a bowl add minced pork and all the other ingredients including the mashed tofu.  I did not use all the mashed tofu as it is too much.  Mix all the ingredients together.
3. Use a small spoon to scoop the mixture into the middle of the tofu pieces and press gently.  Repeat until all is done.
4. Deep-fry the tofu pieces until golden, and drain.
5. Mix all the sauce ingredients in a bowl.
6. In a clean pan add the sauce ingredients and stir using medium-low heat.
7. Put the tofu back into the pan.  Toss and turn the tofu to coat evenly with the sauce.
8. Turn off heat and dish the tofu onto a serving dish, drizzle the leftover sauce over the tofu.
9. Dinner is served with a plate of freshly cooked rice.

Note:  The original recipe calls for sprinkle of some chopped spring onion and chili over the cooked tofu but I did not use that as my grandson is not a fan of spring onions and chilies.

This yummylicious recipe is adapted from "Feedy Philippines" with slight amendments to suit my home cooking and my family's taste buds.