Wheat Berries and Gingko Nuts Dessert

This simple wheat berries and gingko nuts desserts cooked in fragrance coconut milk is one deliciously yummy dessert to fulfill our cravings.  It can be served either warm or cold.

Ingredients: 
1 cup wheat berries (washed and soaked for about an hour)
Handful of gingko nuts (peeled and parboiled)
Enough water to cook the wheat berries
3 pandan leaves (washed and tied into knots)
Coconut milk (amount depending on our own preference)
Sugar (to taste)

Methods:

1. In a pot add water, wheat berries and pandan leaves, boil using high heat and when it boils switch to medium heat and leave the lid half open.
2. When the wheat berries are almost soft add in gingko nuts and continue to cook for a few more minutes.
3. Add in sugar, stir well and taste.  Add more sugar if required, as desserts are normally consumed slightly sweeter.
4. Stir in the coconut milk and as it starts to boil switch off the heat.
5. Serve in individual bowls and enjoy!

This recipe is adapted from Lisa's Lemony Kitchen

Pickled Green and Red Peppers

Pickled peppers or commonly known as chilies is one must-have side dish to compliment Chinese dishes such as stir-fried noodles, flat rice noodles (popularly known as kway tiaw), rice vermicelli noodles (known as beehoon) and so forth.  This recipe "Pickled Jalapeno Peppers" by Pastry Chef Anna Olson seemed to interest me, thus I decided to try a hand on it.  Though it is slightly different from our normal Chinese pickled chilies, but the outcome is interestingly yummy.  Here's to share...

Ingredients:
12 fresh green and red chilies (washed and sliced)
250ml white vinegar
250ml water
100g granulated sugar
10g salt
60g red onions (peeled and thinly sliced)
1 clove garlic (peeled and thinly sliced)
2g coriander seeds (I omit)

Methods:

1. Place sliced chilies into a jar.
2. In a saucepan bring vinegar, water, sugar, salt, onion, garlic and coriander seeds (if using) up to a boil over high heat. Switch off heat.
3. Pour the sauce ingredients over the chilies and let them cool at room temperature.
4. Cover the jar until ready to use. These chilies can be enjoyed right away or will keep for 3 months in the refrigerator.

Easy Bread and Butter Pudding

Ingredients: (Serves 2)
2 pieces white bread (day old)
100g whipped cream
100g milk
2 eggs
50g caster sugar
20g butter (room temperature)
Dash of salt
Dried fruits/raisins (for topping)
1/2 tsp icing sugar (for dusting)

Methods:

1. Spread butter on the bread and cut into cubes.  Lay them in casserole with butter side up. Sprinkle with dried fruits/raisins.
2. Combine whipped cream, milk, egg, caster sugar and salt in a mixing bowl.  Beat slightly with a hand whisk to incorporate.
3. Pour the cream mixture into the casserole.  Place the casserole on a larger baking tray to catch any overflowing liquid during baking.
4. Bake for 40-45 minutes in a preheated oven of 175 degree Celsius until cooked.
5. Remove casserole from oven and sprinkle with icing sugar.  Serve immediately.

This recipe is adapted from "Eat What Tonight".

Pan Fried Tumeric Chicken

Ingredients:
2 chicken thigh with drumsticks (cut each into 4 pieces)

(A)
1/2 tbsp tumeric powder
4 shallots (peeled and cut into thin slices)
1 tsp grounded black pepper

1 tsp sugar
1 tsp salt

Cornflour (for coating)

Cooking oil (for pan-frying)

Methods:

1. Pound ingredients (A) coarsely using a mortar and pestle.
2. Add in sugar, salt and mix well.
3. Marinate the chicken pieces with the pounded ingredients and leave overnight in the fridge.
4. Just before frying coat the chicken pieces with cornflour.  
5. Add enough cooking oil to cover the bottom of a heavy bottom frying pan.
6. Once oil is hot (medium heat), put the chicken in the pan and pan fry till meat is cooked and crispy on the outside.  When pan frying the meat needs to be turn often to ensure that the inside is fully cooked.  To taste the doneness of the meat, use a chopstick to pierce through the meat, if juice comes out clear, the meat is cooked.
7. Dish out and place on kitchen paper to remove excess oil.
8. Serve with fluffy white rice.

Note:  I did not pan fry the chicken pieces together with the marinated shallots as my grandson is not a fan of shallots.  The original recipe uses fresh tumeric, but I replace it with tumeric powder instead.  However the chicken still taste so YUMMY! To all who loves tumeric, do try out this delicious recipe to enjoy.

This recipe is adapted from Elinluv Titbits Corner with slight amendments to suit my family's needs.

Chocolate Rice Cocoa Pancakes

Who would say 'NO' to chocolate-cocoa pancakes?? They sure are the favorites of many especially kids.  I try out this pancakes for breakfast and my grandson Brendan enjoys it very much. 

Ingredients:
1 1/4 cup plain flour (sifted)
1/4 cup cocoa powder (sifted)
1/4 cup caster sugar
3 tsp baking powder (sifted)
1/2 tsp salt
2 large eggs
1 cup milk
3 tbsp butter (melted)
2/3 cup chocolate rice
Icing Sugar (for dusting, optional)

Methods:

1. In a large bowl add flour, cocoa powder, caster sugar, baking powder, salt and whisk to mix all the ingredients.
2. In another bowl add eggs, milk, melted butter and whisk until blended.
3. Fold the wet ingredients (2) over the dry ingredients (1).  Stir using a whisk until all ingredients are combined and fold in the chocolate rice.  Stir to mix.
4. Coat a non-stick pan with cooking oil under medium heat.
5. Pour the batter using a soup ladle onto the pan.
6. Cook until bubbles on top begin to pop, flip over and continue to cook until lightly browned.
7. Dish onto a plate and continue with the rest until all is done.
8. To serve, dust the pancakes with icing sugar accompanied by fruits at the side.

Notes:  I prepare the batter ingredients the night before and leave it covered in the fridge.  In this case I only add the chocolate rice in the morning, just before cooking.  Add a little water if the batter is too thick.

This recipe is adapted from "Taste of Home" by Joyce Moynihan with some amendments.