Pandan Butter Cake

 

Ingredients:

200 g. unsalted butter (room temperature)

100 g. caster sugar

4 large eggs (beaten)

200 g. cake flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

50 ml. coconut milk

30 ml. pandan juice (blend 8-10 pandan leaves with a little water and strain, or use pandan paste mix with water)

Methods:

1. Cream butter and sugar with a stand mixer until pale, fluffy and light.
2. Gradually add beaten eggs in 4-5 portions, mixing well after each addition.  Ensure each portion is fully absorbed before adding the next to prevent curdling.
3. In a bowl, add cake flour, baking powder and salt, mix to combine.
4. In a jug, mix coconut milk and pandan juice.
5. Add flour mixture alternately with pandan coconut mixture into the butter, sugar and egg mixture.  Add 1/3 flour mixture, mix gently; then 1/2 pandan coconut mixture, mix gently.  Repeat until all combined, finishing with flour.  Do not overmix.
6. Pour the batter into prepared lined pan and smooth the top with a spatula.  Tap lightly to remove air bubbles.
7. Bake in a preheated oven of 170 degree Celsius for 45-50 minutes or when a skewer inserted in the center comes out clean.
8. Remove from oven, and let cool slightly before unmolding.
9. Cool completely on a wire rack before slicing.

I adapted this recipe from 'Travel Food Tech TV' with a slight adjustment to suit my baking preference.

Simple Spicy Cucumber Apple Salad

 

Ingredients:

1 Japanese cucumber (washed and sliced)

1 apple (skin on, washed and sliced)

1 tablespoon Korean chili powder

1 tablespoon fresh chopped garlic

1/2 tablespoon fish sauce

1/2 tablespoon lemon juice

1 1/2 teaspoons granulated sugar

1/2 tablespoon sesame oil

1/2 tablespoon toasted sesame seeds

Methods:

1. In a medium bowl, whisk together chili powder, fish sauce, sugar, sesame oil, chopped garlic and lemon juice.
2. Add the cucumber and apple slices to the bowl and toss to combine.  Add the sesame seeds and serve!

I adapted this recipe from 'cookingwithlei.com' with slight adjustment to suit my cooking preference.

Slow Cooker Chicken Drumsticks with Potatoes & Carrots

For as long as I can remember, it has been a couple of years since I cook using my Slow Cooker.  With the hazy and hot environment, I decided to bring out my Slow Cooker and put it to good use. 

Ingredients:

5 chicken drumsticks (cleaned and wipe dry with paper towels)

1 large carrot (peeled and cut into chunks)

5 baby potatoes (peeled and halved)

1 large yellow onion (peeled and cut into thick rings)

2 whole garlic (washed and cut into half horizontally)

1 1/2 cups chicken broth

2 teaspoons corn flour/cornstarch mix with 2 teaspoons water (cornstarch slurry)

1 tablespoon cooking oil (for browning the chicken)

Seasonings: 

1/2 teaspoon salt

1/2 tablespoon Smoked Paprika

1/2 teaspoon black pepper powder

Methods:

1. Place the chicken in a bowl.  Season with paprika, salt and pepper until evenly coated.  Set aside.
2. To the bottom of a 5 Liter slow cooker, add the halved potatoes, carrots, onion and garlic.
3. Heat a skillet over medium-high heat, then add 1 tablespoon cooking oil.  Once the oil is heated, add the seasoned chicken drumsticks and brown each side for approximately 2-3 minutes per side.  Do not crowd the chicken, cook in batches if necessary.
4. Place the seared chicken on top of the vegetables, then pour in chicken broth.
5. Cover and cook on LOW for 5 hours.
6. Once the time is up, remove the chicken, potatoes, carrots, onion and garlic from the slow cooker into a large serving dish.  Be careful as the slow cooker pot is hot.
7. Use a soup spatula to scoop the soup into a small pot.  Heat up the soup and thicken with cornstarch slurry.  Taste and season with salt and pepper.  Pour the soup back over the chicken and vegetables.
8. Serve hot with a plate of hot fluffy rice.

This recipe is adapted from 'PERSNICKETY plates' with slight adjustment to suit my cooking preference.

Fluffy Mocha Bread

As I was thinking what bread to bake for our Monday morning breakfast, and while browsing through my 'to-bake' list, there it is... Fluffy Mocha Bread!!  Since I have all the baking ingredients in my pantry, I wasted no time... I am so happy to welcome this loaf of beautiful, soft and fluffy Mocha Bread.

I listed the ingredients needed below:-

(1) Coffee & cocoa powder mixture:- (Mix in a small bowl until combined)

• 1 teaspoon instant coffee
• 1 tablespoon cocoa powder (sifted)
• 30 grams hot water

(2) Main dough

• 300 grams bread flour (sifted)
• 30 grams eggs
• 60 grams whipping cream (35%)
• 75 grams milk
• 50 grams granulated sugar
• 3 grams instant yeast
• 4 grams salt
• 40 grams water (to adjust)
• 35 grams unsalted butter (room temperature)
• Some white and black Sesame seeds (for topping)

The full recipe can be obtained by clicking this link here.

Let me share with all my readers, photographs which I've captured during the process of baking this yummylicious bread:-

Dough ready for first proofing

After first proofing

Rolled and ready for second proofing

Done second proofing

Brush with egg, top with sesame seeds and ready to hit the oven

The bread is so fluffy!

Let's have breakfast!

Hakka Mui Choy Pork Belly

Hakka Mui Choy Pork Belly, commonly known as Mei Cai Kou Rou is a classic comforting Chinese Hakka dish, cooked with tender pork belly, braised or steamed with savory preserved mustard greens.  Most home cooks, though not all knows how to cook this dish.  This dish is best served with hot cooked rice and also white porridge.

Ingredients:

1 Packet Mui Choy (salty)

400 grams pork belly (skin on) - best with layers of fat and lean

6 thick slices ginger (remove skin)

15 garlic cloves (washed and skin on)

3 Star Anise

Premium dark soy sauce

80 ml. cooking oil, for cooking

Water, for braising

Seasoning:

Rock sugar

White pepper powder

Salt

Light soy sauce

1/3 cup Shaoxing wine

Additional, to be added and taste for correct seasoning:

Dark soy sauce

Sugar

Methods:

1. In a large container, add Mui Choy and rinse with water to remove salt and any impurities, then squeeze and drain.  Repeat this step for few rounds, then soak it at least for one hour.  Final rinsed, squeezed dry and drained.
2. Remove the hard stems of the Mui Choy, cut and set aside on a plate.
3. On a medium heated wok, add in the Mui Choy, stir fry (without oil) until dry, then remove onto a plate.
4. To prepare the pork belly, cut into 2 pieces.  Blanch in boiling water for about 10 minutes.  Drained and rinsed off scum, pat dry with kitchen paper and place in a deep plate.
5. Add dark soy sauce, coat meat evenly with the sauce.  Marinate for 20 minutes.
6. In a heated wok, add about 2 tablespoons cooking oil.  Sear the pork skin side down first till charred then do the same to the meat.  Once done, remove and cut meat to thick bite size and set aside.
7. In a clean heated wok, add 80 ml. of cooking oil (oil must be enough) and saute ginger, star anise and garlic till fragrant.
8. Add in the pork and fry till well combined.
9. Next, add in Mui Choy and fry till well incorporated.
10. Season with more dark soy sauce, Shaoxing wine, light soy sauce, salt and rock sugar.  (Taste for correct seasoning).
11. Add in 1 bowl of water first, stir to mix well.
12. Remove the ingredients into a large clay pot, add in additional hot water until cover the ingredients.  (Since I use clay pot for braising, I use hot water so the pot won't crack).
13. Cover and braise for about 40 minutes or until cooked through.
14. Ready to serve with hot steamed rice or plain porridge.

I adapted this recipe from 'Mama Pearl Asian Kitchen' with slight adjustments to suit my cooking preference.

Soy Sauce Fried Rice

During the hot and hazy weather, I always opt for something easy and simple to prepare and cook, which shortens my time spent in the kitchen.  Fried Rice is one dish which is easy to put together yet delicious!

Ingredients: (serves 2)

2 portions cooked rice (I use basmati rice)

2 eggs (beaten)

2 pieces Chinese leeks (peel off hard leaves, wash and cut diagonally - can replace with spring onions)

2 cloves garlic (peeled and chopped)

2 tablespoons unsalted butter

1 1/2 tablespoons light soy sauce

1/2 tablespoon dark sweet soy sauce

2 dashes ground white pepper

Salt (to taste)

1/2 tablespoon cooking oil

Methods:

1. In a small bowl, combine light soy sauce, dark sweet soy sauce, and white pepper.  Stir to mix well.
2. In a medium heated wok, add half tablespoon of cooking oil. Add garlic and Chinese leeks, saute until fragrant and leeks are cooked.  Remove onto a plate and set aside.
3. In the same wok, add butter until melted.  Add beaten eggs, cook until bottom is slightly set, scramble until the eggs are mostly cooked.
4. Add the rice onto the egg, cook and chop the rice with your spatula to separate the grains and coat the rice with egg.  Cook until the heat builds and you can hear sizzling sound, then swirl in the soy sauce mixture.  Cook and stir constantly until the rice turns an even color.
5. Add back the leeks and stir well to combine.
6. Taste the rice, and season lightly with salt, if needed.  Stir and mix thoroughly so the salt is evenly dispersed.
7. Transfer the rice to individual plate, and enjoy!

This recipe is adapted from 'OMNIVORE'S COOKBOOK' by Maggie Zhu with slight adjustment to suit my cooking preference.

Traditional Swiss Braided Bread

Though I have baked Braided Bread before (quite a while ago), but this striking recipe really strike me hard!!  The next morning, without much ado, I quickly prep all the ingredients, and here comes a loaf of fancy-beautiful Braided Bread; just couldn't wait for it to cool down, slice into it and enjoy! YUM-YUM!!

The full recipe can be obtained by clicking this link here.

Since this is the first time baking this braided bread from this recipe source, I am honored to share some photographs captured during the process of baking it.

Ready for first proofing

After first proofing

Braided and going for second proofing

Puff up so much after second proofing

Let's slice and enjoy!