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.