Matcha Polo Buns

Matcha has always been my favorite baking ingredients!  For information, I am not using YURI Matcha powder.  I still have leftover of Matcha powder which my son bought from Singapore.  The color is not bright green, but it is fine for me, as what is important is the taste.  I love these delicious Buns with crispy topping.  I just couldn't wait for it to cool and enjoy ~ Yummy ~

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

I am sharing some photos which I captured during the process of baking this Buns, but sorry to state that I did not manage to capture the middle part, that is the topping.  The reason being my hands are too busy rolling and assembling the topping over the Buns.

Dough ready for first proofing

After first proofing

Dough rolled and ready for second proofing

Out of the oven!

Stir-Fried Mixed Vegetables in Oyster Sauce

 

Ingredients:

1 bowl broccoli (cut into florets, washed and drained)

1/2 carrot (peeled, washed and cut into rounds)

6 button mushrooms, large (quartered)

5 baby corns (washed and halved vertically, the smaller ones I use whole)

1 1/2 tablespoons cooking oil (for stir-frying)

Aromatics and Seasonings:

3 cloves garlic (peeled and chopped)

1 tablespoon oyster sauce

1/2 tablespoon light soy sauce

1/4 teaspoon sesame oil

Chicken stock granules and white pepper (to taste)

50 ml water or chicken stock (I use water)

1/2 teaspoon cornstarch, dissolved in 1 tablespoon water (for thickening)

Methods:

1. Blanch the broccoli and carrots in boiling water for 1-2 minutes, drain and plunge into ice water to keep them crisp and vibrant.  (I skip this step).
2. In a medium heated wok add cooking oil.  Saute the chopped garlic until fragrant and slightly golden.
3. Add the corn and mushroom to the wok.  Stir-fry until the corn start to soften.
4. Pour in the oyster sauce, light soy sauce and water or chicken stock.  Stir well and bring to a simmer.  Season with chicken stock granules and white pepper.  Taste for correct seasoning.
5. Toss in the blanched broccoli and carrots.  Stir quickly on high heat to coat all the vegetables with the sauce.
6. Thicken with cornstarch slurry, stirring constantly until the sauce thickens and glosses over the vegetables.
7. Drizzle sesame oil just before turning off the heat.  Stir once more, transfer to a plate, and serve hot with a plate of rice.

I adapted this recipe from 'Best Chinese Cooking' by Lia Yuspita Sari with slight adjustments to suit my cooking preference.

Fluffy Matcha Pancake

My favorite Matcha, I definitely won't miss whipping it up to enjoy ~ SMILE ~ 

Ingredients:

1 cup plain flour (sifted)

1 tablespoon matcha powder (sifted)

2 tablespoons granulated sugar

1 teaspoon baking powder (sifted)

1/4 teaspoon salt

1 large egg

3/4 cups milk

1 teaspoon vanilla extract

2 tablespoons unsalted butter (melted)

Methods:

1. In a large bowl, mix in plain flour, matcha powder, sugar, baking powder, and salt until well combined.
2. In a jug, whisk the egg, milk, vanilla extract, and melted butter.
3. Pour the wet mixture into the dry ingredients.  Mix gently until just combined.  Do no overmix.
4. Heat a non-stick pan over low-medium heat and lightly grease it will unsalted butter.
5. Pour a quarter cup of batter into the heated pan.  Cook until bubbles appear on the surface, flip it over and cook until light brown.
6. Repeat with the remaining batter until all is finished.
7. Stack the pancakes and top with your favorite toppings (whipped cream, maple syrup or honey).  I drizzle my pancakes with condensed milk.

This recipe is adapted from 'Corner Cooks.'

Stir-Fried Chicken With Chinese Leeks

Ingredients:

150 g. chicken breast (sliced)

1 pc. Leeks (diagonally sliced)

1 teaspoon each ginger and garlic (peeled and chopped)

1 red chili (diagonally sliced)

Cooking oil

Marinade:

1 teaspoon light soy sauce

Pinch of sugar

1/2 teaspoon cornflour/corn starch

1/2 egg white

Sauce:

2-3 tablespoon chicken stock/water

1/2 tablespoon Oyster sauce

Dash of white pepper powder

1/4 teaspoon chicken stock granules

Pinch of dark soy sauce (for colour)

Methods:

1. Place the chicken slices into a bowl and marinate for 30 minutes.
2. In a heated wok, add 2 tablespoons of cooking oil.  Fry the chicken in batches to avoid over crowding, then set aside.
3. In the same wok, add 1 tablespoon of cooking oil.  Saute ginger, garlic until aromatic, then add the leeks and chili, saute for about 2 minutes.  Then add the sauce and cooked chicken.  Stir and cook until well combined.
4. Remove onto a plate and serve!

This recipe is adapted from 'Janet's Homecooking' with slight adjustments to suit my cooking preference.

Japanese Cucumber Salad

 

Ingredients:

1 large Japanese cucumber

1/2 teaspoon salt

1 1/2 tablespoons rice vinegar

1 tablespoon sugar

2 dashes sesame oil

1/2 teaspoon black sesame seeds (toasted)

Methods:

1. Wash and slice the cucumber into thin even slices.  In a bowl, add the cucumber slices and salt.  Mix well.  Set aside for 10 minutes.
2. Gently squeeze out the excess water from the cucumber, place into a bowl and set aside.
3. Add the vinegar, sugar and sesame oil.  Mix well and chill for 10 to 20 minutes.
4. Garnish with black sesame seeds, mix and serve.

This recipe is adapted from 'Rasa Malaysia.com' with slight adjustments to suit my preference.

A platter of Chinese, Japanese and Korean

With the haze getting bad and the extreme torturous heat in the place where I am staying, I am opting for a little bit of Chinese, Korean and Japanese, just to draw me away for a bit from such uncomfortable situation.

Let me share this Simple Yet Yummylicious platter with all my friends, readers and supporters.

(1)  Taiwanese Crispy Chicken Breasts

Ingredients:

2 chicken breasts

1 1/2 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine

1/4 teaspoon ground white pepper

1/3 cup tapioca flour/starch - for coating

3-4 tablespoons cooking oil - for pan-frying

Methods:

1. Prepare the chicken:  Slice each chicken breast horizontally into half.  You should have 4 pieces.
2. Marinate:  In a bowl, add the chicken, oyster sauce, light soy sauce, Shaoxing wine and white pepper.  Massage everything together until the chicken is evenly coated.  Cover and let it marinate overnight for best flavor.
3. Coat the chicken:  When ready to cook, take the chicken out of the fridge and coat each piece evenly with tapioca flour/starch.  Shake off any excess.
4. Pan-fry:  Heat the oil in a pan over medium heat.  Once hot, add the chicken and pan-fry both sides until golden brown, crispy and fully cooked through.
5. Serve:  Plate on a serving dish with other side dishes and a fried egg, while the chicken are still hot.

This chicken recipe is adapted from 'Tiffy Cooks.'

(2)  Japanese Potato Salad With Cucumbers, Carrots and Onion

Ingredients:

2 potatoes (peeled and cubed)

1/3 Japanese cucumber (thinly sliced crosswise)

1/2 teaspoon rice vinegar

2 tablespoons Kewpie mayonnaise

1/3 carrot (peeled and thinly sliced)

1/4 white onion (peeled and thinly sliced)

1 hard boiled eggs (peeled and chopped)

1 spring onion (chopped)

Methods:

1. Place potatoes in a pot and add enough cold water to cover.  Season generously with salt and bring to a boil over high heat.  Reduce to a simmer and cook until potatoes are easily pierced with a fork.
2. Drain potatoes and transfer to a bowl.  Let slightly cool.
3. Meanwhile, place cucumber slices in a bowl and sprinkle 1/4 teaspoon salt.  Mix well, then let stand for 10 minutes.  Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
4. In a small bowl, whisk together rice vinegar and mayonnaise until well combined.
5. Mash potatoes with a masher, allowing some small lumps to remain.  Add cucumber, carrot, onion, eggs, spring onion and mayonnaise mixture.  Mix well and season with salt to taste.
6. Serve right away.  The salad can be refrigerated up to 1 day.  I made mine earlier and refrigerate it as I prefer it chill.

This recipe is adapted from 'serious eats' by Shao Z. with slight adjustments to suit my preference.

(3)  Korean Cucumber Kimchi

Ingredients:

1 Japanese cucumber

1/2 teaspoon salt

1 sprig spring onion

1/3 carrot

1 tablespoon gochugaru

1 tablespoon rice vinegar

1/2 tablespoon sugar (to taste)

1 garlic clove (peeled and minced)

1/2 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds (toasted)

Methods:

1. Wash and slice cucumber.  Trim ends and slice into 0.5 cm rounds.  Place in a large bowl.
2. Sprinkle salt over cucumber slices, toss, and let sit for 15 to 20 minutes to draw out water.
3. While cucumber rest, shred the carrot and slice scallions into 5 cm lengths, then into thin strips.
4. Mix the kimchi seasonings in a bowl by combining gochugaru, rice vinegar, sugar, minced garlic, fish sauce and sesame oil.  Stir until sugar dissolves.  Adjust flavors if needed.
5. Rinse cucumbers under cold water to remove excess salt, then drain well.  If very wet, gently squeeze out excess water.
6. Add drained cucumbers to the seasoning bowl and toss to coat thoroughly.  Add shredded carrot and sliced spring onion and toss again until everything is coated.
7. Sprinkle with toasted sesame seeds.
8. Transfer to a serving bowl with cover and marinate in the fridge for at least 20 minutes.  Serve chilled or at room temperature.

This recipe is adapted from 'The Sidesmith' with slight adjustment to suit my preference.

Dinner is served!

Milk Butter Toast

What's up for breakfast, the first meal of the day?  Came across this recipe from Kitchen Cookbook.  Thick-cut bread toasted to golden perfection and brushed with a sweet, creamy butter glaze!  Grab hold of butter, condensed milk, milk and salt; and 2 slices of my recent baked Sourdough Honey Oat Sandwich... Breakfast is served ~ YUMMY ~

Ingredients:

For the toast:

2 slices thick-cut bread

For the milk butter glaze:

25 g unsalted butter (softened)

1 tablespoon sweetened condensed milk

1/2 tablespoon whole milk

A small pinch of salt

Methods:

1. In a small bowl, combine all the ingredients for the milk butter glaze.  The consistency should be thick enough to spread but soft enough to melt easily into the warm toast.  Set aside.
2. Heat a non-stick pan over medium-low heat.
3. Melt 1 teaspoon of butter for added flavor and golden color.
4. Place the bread slices in the pan.
5. Toast each side for 2-3 minutes, pressing gently, until the surface is crisp and golden brown, but the inside remains soft.  You are aiming for a texture like grilled cheese sandwich: crisp edges and soft centre.
6. Once the toast is freshly toasted and still hot, place it on a serving plate.
7. Immediately spread a generous layer of the milk butter glaze across the top using a butter knife.  The glaze will begin to melt and soak into the warm toast, creating a glossy, buttery finish with a caramel hint.
8. You can add slice fruits as topping; sprinkle cinnamon sugar over the glaze before serving; add crushed nuts over the top; serve warm toast with a scoop of vanilla ice cream on top or add 1/2 teaspoon matcha powder to the glaze.  I did not use any of the above mentioned options, as my tummy is calling out loud "feed me now!" A cup of freshly brewed hot coffee is enough to go with it.