Dutch Butter Cake (Boterkoek)

I first try a hand on this yummylicious Dutch Butter Cake more than 5 years ago.  As I was browsing through my blog recently, I came across it, and decided to revisit this recipe.

Ready to eat..

Ready for the oven

Just baked!

If you are interested to try out this recipe, click the link here for the full recipe. Happy baking everyone!

Quick Cucumber Kimchi

If you prefer quick cucumber kimchi which is fresh, crunchy, slightly spicy, tangy and ready to eat straight away with no long fermentation, this is one Kimchi recipe to go for.  The leftover can be place in tight container and place in the fridge.  To keep the leftover kimchi fresh, serve whatever you need using a clean spoon.

Ingredients:

600g Japanese cucumber

1/2 tablespoon salt (for salting the cucumber)

Half carrot (peeled and julienned)

3 sprigs spring onions (washed and cut into 1" long)

Quick kimchi paste:

1/2 knob ginger (peeled and sliced)

4 cloves garlic (peeled)

1/4 onion (peeled and roughly cut)

1/2 apple (peeled and roughly cut)

1 tablespoon sugar

1 1/2 tablespoons vinegar

1/2 teaspoon salt

2 tablespoons Korean chili flakes

Methods:

1. To prepare the cucumber: wash the cucumber, slice in half vertically, and use a spoon to scoop out the seeds.  Cut the cucumbers into segments about 1 inch long.  Salt the cucumber with salt for about 30 minutes, then rinse and drain.  Set aside in a large bowl together with carrot and spring onion.
2. Blend the quick kimchi paste ingredients using a hand blender.  Scoop the paste over the cucumber, carrot and spring onion.
3. Mix everything together, and it's ready to serve.

This great recipe is adapted from 'Erin Pham VN2UK' with a slight adjustment to suit my preference.

Italian Shrimp Pasta

 

Ingredients: (serves 2)

2 portions spaghetti pasta

2 tablespoons oil/extra virgin oil

3 cloves garlic (peeled and chopped)

2 tomatoes (cut into thin wedges)

1/4 cup chicken broth

1/2 teaspoon chicken stock granules

10 shrimps (peeled, deveined and butterflied)

Salt (to taste)

Dashes of ground black pepper

Chopped parsley - for garnish (I did not use)

Methods:

1. Bring a pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions.  Drain and set aside.
2. In a pan over medium low heat, add the oil.  Saute the garlic until sizzling but not browned.  Add the tomatoes, chicken broth and chicken stock granules.  Once it starts to bubble, add the shrimp.  Cook and stir until the shrimps are cooked through and the tomatoes break down.
3. Add the spaghetti, salt, and a generous dashes of ground black pepper.  Stir to combine well, then turn off the heat.
4. Remove the cooked spaghetti onto serving plates, top with parsley (if using) and serve immediately.

I adapted this recipe from 'Rasa Malaysia' with slight adjustment to suit my cooking preference.

Spicy, Sourish & Sweet Fried and Cooked Fish

 

This is another twice cooked fish recipe which I revisit.  A delicious and appetizing dish is one which we will cook again and again.

Click this link here for the full recipe.

Light Wholewheat & Honey Milk Bread

This is one soft and pillowy bread, using Tangzhong method. The ingredients are listed below:-

Tangzhong:

36g plain flour (sifted)

180g milk

Main Dough:

470g bread flour (sifted)

90g wholewheat flour

190g water (to adjust)

30g honey

90g egg

50g granulated sugar

20g milk powder

8g salt

8g instant yeast

80g unsalted butter (softened)

The full recipe with instructions can be obtained by clicking the link here.

Let me share some photos which I've captured during the process of making this bread.

Ready for first proofing

Shaped and ready for second proofing

After second proofing

Done baking!

Ready to eat...

Tasty Chicken Soup

I have been wanting to cook this tasty and nutritious soup, which I have it saved in my to-cook list many months ago.  Since the Mid Autumn Festival or commonly known as Moon Cake Festival is just round the corner, so this is the best One-Pot Dish to go for.  The usual Chinese saying, a meal isn't complete without soup!

Ingredients: (serves 2)

2 whole chicken legs (cleaned, blanched in hot water to get rid of impurities, and drained)

1 piece fish maw (soaked and cut into bite size pieces)

4 pieces red dates

8 pieces dried scallop (small/medium - washed)

4 pieces dried shiitake mushrooms (washed and soaked)

1/2 tablespoon goji berry (washed)

A handful of dried cordyceps flower (washed and soaked)

1 can abalone (just use the abalone only)

Chicken stock granules (to taste)

Enough water for cooking

Methods:

1. Place chicken, red dates, scallop, shiitake mushrooms, cordyceps flower and enough water into a pot, and medium boil for about 30 minutes.
2. Add in the fish maw and let it cook for 10 minutes.
3. Lastly, add in goji berries and abalone and cook for another 5 minutes.
4. Taste for correct seasoning, and add chicken stock granules if needed.
5. Switch off heat and serve into individual bowls.  Enjoy while the soup is still hot.

Since it is Mid Autumn Festival, I served this delicious soup over Mee Suah; and with a simple side dish of pickled cucumbers and our must-have chilis with dark soy sauce and lime juice.

For infor, this is a very late post ~ smile ~

I adapted this recipe from 'Tasty Heritage Signature' with slight adjustment to suit my cooking preference.

Black Sesame Muah Chee

Muah Chee is one classic Southeast Asian street snacks, which is enjoyed by many.  Made from soft chewy glutinous rice dough coated in sweet crushed peanuts or powdered black sesame seeds.  Home made Muah Chee can be tailored to suit the sweetness of our preference.

It has been quite a long while since I last make this snacks to enjoy and share with my Mum and Uncle.

 

A week ago, I made some with sweet black sesame powder, just to use up the leftover black sesame powder from my bread making.

Click this link here to get the full recipe.