Sweetened Condensed Milk Cookies

This simple looking cookies are so deliciously buttery, soft, melt-in-your-mouth and you can't just stop at one!!

Ingredients:

1/2 cup (113 g.) unsalted butter (room temperature)

1/2 cup sweetened condensed milk

1 tsp. vanilla extract

1 1/2 cups plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

Some granulated sugar (for sprinkle)

Methods:

1. In a stand mixer, beat butter until smooth and creamy.
2. Add condensed milk and vanilla; mix until well combined.
3. In another bowl, whisk flour, baking powder and salt.
4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
5. Scoop about a tablespoon of dough and roll the dough into balls, lightly press to flatten the top of the dough with my 2 fingers, place onto a lined baking sheet, and sprinkle some granulated sugar over the top.  Repeat until all is done.
6. Bake in a preheated oven of 175 degree Celsius for 10-12 minutes. 
7. Remove from oven and let it cool on the pan for a few minutes, then transfer to a cooling rack to cool completely, and store in an airtight container.

I adapted this recipe from 'recipejournal101' with a slight adjustment to suit my baking preference.

Easy Signature French Toast

As and when there are some loaf bread leftover in my pantry, and especially when I am on a lazy mode, I will make this easy Signature French Toast to enjoy.  This recipe of mine is very simple and yet yummylicious!

Few steps instructions:

1. In a large bowl, add 3 eggs, half tablespoon of granulated sugar, and whisk using a fork until the sugar dissolves.  Set aside.
2. In a medium heated non-stick pan, add 2 tablespoons of oil. 
3. Take a piece of bread, soak it in the egg mixture, both sides; then let excess egg mixture drips off, and place on the heated pan. I put 2 pieces at a time. Control the heat so it won't get browned too much on one side while the inside of the bread is still not cooked.  Turn over and use a spatula to lightly press over the top of the bread.  Remove from heat once both sides are browned.  Add more oil and repeat with the remaining bread.
4. Enjoy with a cup of hot coffee or tea.  This French Toast can be served warm or cold.

Coffee Hot Cross Buns

This Holy Week, I baked a batch of Coffee Hot Cross Buns using the same recipe which I baked last year.  Instead of using Cranberries, I filled it with Raisins.

After Church Service on Good Friday, I had this Coffee Hot Cross Bun with a glass of Ice Matcha Latte.  

My daughter-in-law bought me a packet of Uji Matcha Double Rich (Matcha Milk) during her visit to Japan.  It's so yummy with a slight tang of sweetness, not overly sweet.

To get the full recipe of this hot cross buns, click this link here.

Prawns and Capsicum Spaghetti or Noodles

Ingredients: (serves 2)

2 portions Spaghetti (cooked according to packet instructions, drain and set aside)

10 prawns (peeled and deveined)

1/2 red capsicum (sliced into bite-sized pieces)

1 tbsp light soy sauce

1 tbsp oyster sauce

1 1/2 tbsp. cooking oil (part)

2 cloves garlic (peeled and chopped)

1/2 onion (peeled and thinly sliced)

Methods:

1. Heat  half tablespoon cooking oil in a wok over medium-high heat.
2. Add prawns and cook for 2-3 minutes until turn pink.  Remove and set aside.
3. In the same wok, add another 1 tablespoon oil, saute garlic, capsicum and onions until tender. 
4. Add prawns and spaghetti/noodles back to the wok.
5. Pour in light soy sauce and oyster sauce, stirring until well combined and heated through.
6. Garnished as desired and serve hot!

I adapted this recipe from 'Best Chinese Cooking' by Aileen Dequina with slight adjustment to suit my cooking preference.

Minced Chicken with Potatoes

This is one popular Chinese dish frequently served on the dining table.  I will opt to come up with this Simple Yet Yummylicious dish, if I am too lazy to plan what to cook.  As long as I have minced chicken/pork in my freezer and potatoes, this dish can easily be whipped up without too much of an effort.

Ingredients: (serves 2)

1/2 cup minced chicken (combination of breast and thighs)

1 large potatoes or 2 small (peeled and cubed)

2 cloves garlic (peeled and chopped)

1 shallot (peeled and sliced)

2 bird's eye chilis (remove seeds and sliced)

1 sprig spring onion (chopped - separate the white and green part

1/2 tsp cornflour + 1 tbsp water (cornstarch slurry)

3 tbsp. cooking oil

Seasoning: (mix in a small bowl)

1/4 cup water

1 tbsp. oyster sauce

1 tsp. light soy sauce

Methods:

1. In a heated wok, add 2 to 3 tablespoons of cooking oil.  When the oil is hot, add in the potatoes and let it fry until lightly browned. Remove and set aside on a plate.
2. Remove excess oil, leaving 1 tablespoon in the wok, saute the minced chicken until golden brown. Add in garlic and white part of the spring onion.  Stir to combine until aromatic.  Then place the potato back into the wok and stir to combine.  Add in the seasoning and stir to combine.  Simmer until the potato is tender.  Since I fried the potato first, I did not cover with lid at this stage of cooking.
3. Drizzle in the cornstarch mixture, stir to mix well.  Add in the red chili and green part of the spring onion.  Switch off heat, stir and cook for another quick minute, then remove onto a serving plate.
4. Serve!

Notes:

• This dish can be cooked with more sauce if preferred.  On my first attempt I cooked with some sauce, not that much.
• On my second attempt, which is recently, I cooked it dry.
• The amount of potato and minced chicken used is based on your own preference.

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

Cordyceps Scallop Chicken Soup

 

Ingredients: (serves 2)

2 whole chicken legs (thighs and drums)

3 pieces dried Huai Shan

1 handful dried scallops

10grams Cordycep flowers

1 handful gojiberries

2 bowls water

Methods:

1. Clean the chicken and remove excess fat.  Blanch in boiling water to remove any impurities.  Drain and set aside.
2. Wash huai shan, dried scallops, Cordycep flowers and gojiberries; drain and set aside.
3. Fill water in the bottom pot of a double boiler and bring it to a simmer.
4. Place some huai shan, dried scallops, Cordycep flowers and gojiberries into the top pot, place the chicken inside, then spread the rest of the ingredients over the top of the chicken; slowly add 2 bowls of water, cover and place the top pot securely over the bottom pot.
5. Double boil for 30 minutes.  In between boiling, remember to check on the level of water in the bottom pot, adding more water as needed.
6. When the soup is ready, season with a bit of salt.
7. Ladle the soup into  serving bowls and serve when still hot.

This delicious soup is adapted from 'yukichewcooks.'

Cucumber and Pineapple Pickle

With the weather getting hotter, coming up with some simple yet yummylicious and appetizing dishes helps in opening up our taste buds.  As I browse through my recipes from this Blog, a dish which I have not prepare for quite a while caught my eyes. Bought a pineapple from the wet market and here comes this slight sour, sweet and spicy Pickle... 

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