Creamy Custard Buns

 

These Custard Buns are so delicious.  The custard filling is so easy to make.  Click this link here for the full recipe, both the Buns and Custard Filling.

Just for information, I use my own recipe for the Buns, and the link can be viewed here.

Shared below are two photos captured during the process of baking this buns...

Out of the oven...

After brushing with melted butter

Cheesy Kimchi Pancakes

With leftover homemade Kimchi at hand and all the other needed ingredients, I decided to make this Pancakes for afternoon tea, as I am skipping lunch.  Do join me.... Yum Yum!

Ingredients:

1 cup kimchi (undrained)

1/2 cup plain flour

1/2 tsp. salt

1 egg (lightly whisked)

80 g. Mozzarella cheese (grated, or cut into small pieces)

Cooking oil (for cooking)

Gochujang hot sauce:

1 1/2 tbsp. Kewpie mayonnaise

1/2 tbsp. gochujang

1/2 tsp. sesame oil

1/2 tsp. white vinegar

1/2 tsp. light soy sauce

1/2 tbsp. honey

Methods:

1. For the gochujang hot sauce, combine all the ingredients in a small bowl and whisk until smooth.  Set aside for later.
2. To make the pancakes, start by getting some kimchi juice ready.  Over a measuring jug, squeeze the kimchi in your hands, in batches, as hard as you can to remove as much liquid as possible.  You want to get about 1/4 cup of liquid.
3. Top up the kimchi liquid with water to make it up to 1/2 cup.  Coarsely chop the kimchi and place in a large bowl.
4. Mix the flour, salt and chopped kimchi using a fork to prevent lumps forming.  Add the egg and cheese, then stir well to combine.
5. Heat about 1 tablespoon of oil in a heavy-based frying pan over medium heat.  Using a ladle, transfer some of the pancake mix to the hot pan, spreading it to form a round pancake.  Cook until golden, then flip and cook the other side until golden and cooked.  Repeat with the remaining batter, adding more oil to cook each time.
6. Serve the pancakes with the gochujang hot sauce drizzled over.

Pancake Mix

After frying

This recipe is adapted from 'Marion's Kitchen.'

Most Fluffy Bread

 

I love this most fluffy bread which I adapted from 'Foodzizzles' and if you are interested to try it out, click this link here.

The photos which I am going to share below tells it all...

Ready for first proofing

It has doubled in size

Ready for second proofing

After second proofing

Done baking, brush top with melted butter

Breakfast is served!

Coffee Buns

This Coffee Buns or popularly known as Mexican Buns or Rotiboy in Malaysia, is one of my favorite.  I have attempted quite a number of times using different recipe source, including the Matcha one as well ~ smile ~

This recipe is the latest one that I try out... love the coffee aroma during the baking process, and not to mention the fabulous coffee taste of this buns.  If you are interested to try out this recipe, click this link here to get the full recipe.

For information of my readers, for the Buns recipe, I have to add more flour to the actual amount as specified in the recipe, as the dough is too wet and soft.  I added bit by bit of additional flour until the dough comes together.  For the Coffee Crust Topping, when I mix in all the ingredients together, it is also too soft, thus instead of following the steps in the recipe, I just transfer the coffee crust ingredients into a piping bag and pipe onto the top of the buns just before baking.

Let me share some photos of the process of baking this delicious Coffee Buns...

Ready for first proofing

After first proofing

It's time for second proofing

After second proofing

Done with topping

Baking in progress...

Spiral Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

A pinch of salt

3 cloves garlic (peeled and chopped)

2 bird's eye chilis (sliced)

2 1/2 tbsp. cooking oil

1 tbsp. light soy sauce

2 tbsp. vinegar

1 tsp. sugar

Methods:

1. Cut off the ends of the cucumber.  Place it between a pair of chopsticks, and thinly slice it from one end to the other.  Flip over.  At an angle, slice it again from one end to the other.
2. Place the cucumber on a plate, and season them with salt.  Rest for 5 minutes.
3. To make the sauce: in a bowl, add the garlic and chili, and set aside.
4. In a small pan over high heat, add the cooking oil and heat it up until smoking hot.  Remove from heat and pour the hot oil over the garlic and chili.  Whisk.  Then, add in the light soy sauce, vinegar and sugar.  Mix well to combine.
5. Transfer the cucumber to a serving plate, and drizzle the dressing over it.
6. Enjoy!

I adapted this yummylicious recipe from 'cicili.tv' with a slight adjustments to suit my cooking preference.

Buttermilk Chicken

 

Ingredients:

2 chicken thighs (boneless) 

1/3 cup evaporated milk (add more if you want more sauce on the dish)

2 cloves garlic (peeled and thinly sliced)

1/2 onion (peeled and cubed)

3 tablespoon unsalted butter

2 sprigs curry leaves

3 bird's eye chili (cut into pieces)

Chicken stock granules (to taste, if needed)

Marinade for chicken:

2-3 plain flour

1 tbsp. curry powder

1 egg

1/2 tsp. salt

1 tbsp. water

Methods:

1. Cut the chicken into bite-sized pieces.  Add egg and salt, and mix to combine.  Add flour, curry powder and water.  Mix to coat the chicken well with the mixture.  Marinate for at least 30 minutes or more.
2. To fry the chicken, add oil into a medium heated pot.  Fry the chicken in batches until golden, dish and set aside.
3. To make the buttermilk, in a heated wok, add butter until melted.  Then add in garlic, chili and curry leaves; saute until fragrant.  Add in the milk and onion.  Give it a quick stir.  Then add in the fried chicken.  Stir and cook until the sauce has slightly thicken.  Taste for correct seasoning, add  chicken stock granules, if needed.
4. Remove from heat onto a serving plate.  
5. Serve immediately.

I adapted this delicious recipe from 'unclenublikumz' with a slight adjustment to suit my cooking preference.

Napa Cabbage Dumplings

 

Ingredients:

(1)  For the filling:

500 g. minced chicken

3 pieces dried shiitake mushrooms (minced)

1 sprig spring onion (chopped)

1 egg

1/2 tbsp. rice wine

2 tsp. chicken stock granules (to taste)

Pinch of ground white pepper

1/2 tbsp. sesame oil

(2)  For the dumplings:

7 large Napa cabbage leaves

7 small Napa cabbage leaves

7 pieces Chinese chives

(3)  For the sauce:

1 tsp. oyster sauce

1 tsp. cornflour

1 tbsp. water

Methods:

1. To prepare the cabbage and chives: In a pot of water over high heat, bring it to boil, and blanch the cabbage leaves for 30 seconds, and also the chives.  Gently remove them and place in cold water to stop cooking. Discard the water and drain.
2. To make the filling: In a mixing bowl, add minced chicken, shiitake mushrooms, spring onion, rice wine, chicken stock granules, white pepper, sesame oil and egg.  Thoroughly combine.
3. To assemble: On a flat plate, place a large Napa cabbage leaf on the bottom, and a small piece on top.  Add about 1 1/2 tablespoons of the filling in the center.  Gather the cabbage leaves together.  Wrap a piece of chive around it and tie a knot.  Trim off the extra length.  Place the dumplings on a steaming plate, and continue with the rest.
4. To steam: In a steamer over high heat, bring water to a boil, and transfer the plate of Napa cabbage dumplings into the steamer.  Cover the lid and steam until completely cooked through for about 10 minutes.  Carefully remove the steaming plate.
5. To serve:  In a small pan over medium heat, pour the extra liquid from the plate of steamed dumplings.  Bring to a simmer, and add 1 teaspoon of oyster sauce, then add the cornflour mixture (1 teaspoon of cornflour and 1 tablespoon of water).  Stir until thickened.  Drizzle the sauce over the cabbage dumplings.  Serve and enjoy hot!

Ready for steaming

Done steaming

Ready to serve!

I serve these Napa cabbage dumplings as a dish with rice and a must-have condiment of homemade Thai Sweet Chili Sauce.

There is still balance of the filling, so I place it in airtight container in the freezer for later use.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.