Pumpkin Pie Spice

Being a big Pumpkin fan, I enjoys cooking, baking and making food out of this Golden Fruit, Pumpkin.  As we are not able to get hold of store-bought pumpkin pie spice in the place where I am staying, I am thankful for this homemade recipe.  Here is this precious simple recipe to share with everyone who needs it....

Ingredients:

1 tbsp. ground nutmeg

1 tbsp. ground cinnamon

1 tbsp. ground ginger

1 tbsp. ground mixed spice

Methods:

Just mix all the ingredients and store it in airtight containers.  

This recipe is adapted from 'KitchenAid.'

White Chocolate Pumpkin Spice Latte

 

Ingredients:

1 cup milk

1/2 cup strong brewed coffee (1/2 tbsp. Nescafe classic dark roast)

1/4 cup white chocolate chips

1 tbsp. pumpkin puree

Small pinch salt

1/2 tsp. pumpkin pie spice (recipe in my next post)

Topping:

Whipped cream

Some white chocolate chips

Dust of pumpkin pie spice

Methods:

1. Add all ingredients into a saucepan or small pot over medium heat, whisking continually.  The white chocolate chips will begin to melt.  Continue whisking until it begins to steam and froth appears on top.  Remove from heat and immediately ladle into a cup or mug.
2. Top with whipped cream, sprinkle with white chocolate chips and dust with pumpkin pie spice.
3. Enjoy while it is still hot.

Notes:

• This recipe is not sweet, if you prefers more sweet, you can add more white chocolate chips; or dash of sugar according to your preference; or topped with more whipped cream.
• For the coffee, it is your preference to decrease the instant coffee for a more lighter coffee, this recipe is using strong coffee.

I adapted this recipe from 'delightfulmade.com.'

Russian Tea Cakes (Snow Ball Cookies)

This Russian Tea Cakes or Snow Ball Cookies looks similar to our popular cookies 'Kuih Momo'.  However, the taste is different.  This cookies have a unique taste and is yummylicious.

Ingredients:

200g. unsalted butter (room temperature)

100g. Planta margarine (room temperature)

3 egg yolks

90g. icing sugar (I reduce as I prefer less sweet, and the coating is also sweet)

50g. milk powder

100g. roasted cashew nuts (grounded)

400g. low protein flour/plain flour (sifted)

Coating: (mix in a bowl)

100g. icing sugar (sifted)

50g. milk powder

Methods:

1. In a mixer bowl, cream butter, margarine and icing sugar until light and creamy.  
2. Add in egg yolks, continue mixing until well combined.
3. Next, add in milk powder and flour, and combined using low speed.
4. Lastly, add in ground cashew nuts and mix until well combined.
5. Cover with cling wrap and rest in the fridge for 30 minutes.
6. Form cookie dough into balls (sizes depends on your own preference), and place on a lined baking sheet.
7. Bake in a preheated oven of 180 degree Celsius for 20 minutes.
8. Remove cookies from oven and allow to cool slightly, then roll each cookie in coating mixture.
9. Let the cookies cool completely and store in airtight containers.

I adapted this recipe from 'na.icha8877.'

Gingerbread Hot Cocoa

With Christmas round the corner, anything gingery makes me wanna give it a try.  It really brings in the mood of this joyous season.  

Ingredients: (serves 1)

1 cup milk

1/3 tbsp. brown sugar (if you prefers sweeter can add more)

1/2 tbsp. baking cocoa

1/3 tbsp. golden syrup (molasses, if you have)

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

Dash ground all spice

Small pinch of salt

Whipped Cream (for topping)

Methods:

1. In a small saucepan, combine brown sugar, cocoa, golden syrup/molasses, ground cinnamon, ground ginger, all spice and salt.  Gradually add milk.  Cook and stir over medium heat until heated through.  Remove from heat.
2. Pour into a cup.  
3. Serve with whipped cream.

This recipe is adapted from 'Taste of Home' by Erika Monroe-Williams, Scottsdale, AZ with a slight adjustment.

Mei Cai Kou Rou (Steamed Pork Belly With Preserved Mustard Greens)

Mei Cai Kou Rou is a popular dish and one of the many 'comfort food' for the Chinese.  This is a dish that needs a little bit more effort in the preparation and cooking.  The preserved mustard green needs to be thoroughly washed and soaked, as some are rather salty.  I prepare the initial stage of washing and soaking a day ahead and left them in the fridge.  So, on the day of cooking it is not so tedious.  Let me share with you this recipe, which is more traditional in a way.  The additional steps are worth the effort....

Ingredients: (serves 4)

430g. mei chai/preserved mustard

430g. pork belly (skin on)

Water (enough to cover the pork belly)

3 slices ginger

1 star anise

1 1/2 tbsp. cooking oil

1 tsp. dark soy sauce, plus 1 tbsp. (divided)

1 tbsp. rock sugar/granulated sugar

1 tsp. ginger (minced)

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. Shaoxing wine

3/4 cup water

Cornflour mixture (mix 1/2 tsp. cornflour with 1 tbsp. water)

Chicken stock granules (for seasoning the final dish, if needed - I did not add)

Methods:

• thoroughly washed and soaked mei chai/preserved mustard a few times, squeezed dry and cut into small pieces.

• In a dry wok, fry the mei cai (without using oil), for 2-3 minutes, remove it into a plate and set aside.  
• Put pork belly in a pot and cover with water.  Add ginger slices and star anise.  Bring to a boil, reduce to simmer and cook 35 minutes.  Dish out the pork belly and place it onto a plate.  
• Heat 1 tbsp. oil in a clean wok using medium heat.  Brown pork skin first, followed by all sides.  Once browned, add 1 teaspoon  dark soy sauce and 1 tablespoon of water, and carefully coat the pork in the liquid.  Turn off heat and let pork cool in the wok.  Once cooled slice pork into 1/2" slices, arrange them neatly in the bottom of a shallow heat-proof bowl.  
• In the same wok used for searing the pork belly, heat the wok using medium-low heat and add another half tablespoon of oil, then add the rock sugar.  Cook until sugar melts (do not use too high heat or else the sugar will be burnt and it will taste bitter) and turns a caramel color.  Add minced ginger and cook until fragrant, then add in mei cai and stir-fry for a few minutes.  Add 1 tablespoon dark soy sauce, 1 1/2 tablespoon light soy sauce, 1 1/2 tablespoon Shaoxing wine and 3/4 cup water.  Bring to a boil and taste for correct seasoning; add dash of chicken stock granules if needed.  Turn off the heat.  Spoon the mei cai over the pork belly in the bowl and spread evenly to cover all the pork.  Put bowl into a steamer and steam for 75 minutes.

• Remove the bowl from the steamer and carefully pour off any excess liquid into a small pan.  Bring to gently simmer and add cornflour mixture to thicken.
• Cover the bowl of pork with a serving plate and flip it over onto the plate.  Pour the sauce over the dish and serve with a bowl/plate of freshly cooked rice.

This yummylicious recipe is adapted from 'The Woks Of Life' with some adjustments to suit my cooking preferences.

Chewy Chocolate Gingerbread Cookies

 

Ingredients:

4 oz. unsalted butter (room temperature)

1/2 cup brown sugar

1 egg

1/4 cup golden syrup

1 1/2 cup plain flour (sifted)

1 tbsp. cocoa powder (sifted)

2 1/2 tsp. baking powder (sifted)

1 tsp. fresh grated ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. salt

1/4 cup dark chocolate chunks

Cane sugar (for rolling the cookies)

Methods:

1. In a mixer bowl, add oil and sugar.  Beat on medium speed until light and fluffy.  Beat in egg and golden syrup.  Stir in remaining ingredients, except cane sugar.  Cover and refrigerate at least 2 hours.
2. In a bowl add the cane sugar.
3. Shape dough into 1" balls, roll in cane sugar and place on a lined baking sheet 1" apart.
4. Bake in a preheated oven of 170 degree Celsius for 10 minutes, or just until set and soft in the center.
5. Remove tray from oven and cool for 2 minutes.  Remove the cookies to a cooling rack and let it cool completely.  Store in airtight jars for up to a week.

I adapted this recipe from 'Natalieshealth.com' with some adjustment to suit my baking preference.

Frosty Pumpkin Nog

 

Ingredients: (serves 1)

1 1/4 cup milk

1/4 cup plain yogurt (frozen)

2 tbsp. mashed pumpkin

1/2 tbsp. sugar (I did not add)

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Whipped Cream (topping)

Dash ground cinnamon (topping)

Methods:

1. In a blender, combine first 6 ingredients, cover and process until smooth.
2. Pour into chilled glass.
3. Topped with whipped cream and sprinkle dash of ground cinnamon over the top.
4. Serve immediately.

I adapted this recipe from 'Taste of Home' by Crystal Bruns, Iliff, Colorado, with a slight adjustment to suit my preference.

Asian Shepherd's Pie

Ingredients:

3 large potatoes (peeled and quartered)

50g. unsalted butter

Dash of salt (to taste)

Dashes of ground black pepper (to taste)

3 tbsp. cooking oil

2 pieces chicken breast (skinless and diced)

4 cloves garlic (peeled and finely chopped)

1 tsp. ginger (peeled and minced)

1 small onion (peeled and diced)

1/2 carrot (peeled and diced)

3 dried shiitake mushrooms (soaked, remove stems and cubed)

3 tbsp. chopped Chinese Chives - I replace with 1 stalk celery (cubed)

3/4 cup water

Seasoning:

1 1/2 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

2 tsp. Shaoxing wine

Dashes ground black pepper

Cornflour mixture (mix 1 1/2 tsp. cornflour with 2 tsp. water)

Methods:

1. In a pot, add potatoes and cover with water; bring to a boil.  Reduce heat and simmer until tender.  Drain well.  Add butter and mash when the potatoes are still hot, until smooth.  Season with salt and black pepper to taste.
2. Heat 2 tbsp. cooking oil in a frying pan and fry chicken until lightly brown, remove and set aside.
3. In the same pan, heat remaining oil, saute garlic, ginger and onion until soft.  Add carrot, celery/chives and mushrooms.  Saute another 3 minutes, then return chicken pieces to frying pan and stir in seasoning except cornflour mixture.  Add water and simmer for 3 minutes, then stir in cornflour mixture to thicken the gravy.
4. Remove from heat and spoon chicken mixture into baking dish (I use 2 dishes), top with mashed potatoes.  Make swirling patterns on the surface of the pie using a fork.
5. Bake in a preheated oven of 200 degree Celsius for about 30 minutes.  
6. Remove from oven and serve immediately.

I adapted this recipe from an old recipe book 'Marshall Cavendish Cuisine' with slight adjustment to suit my cooking/baking preference.

Stollen Muffins

 

Ingredients:

200g. plain flour (sifted)

50g. almond meal

4 tsp. baking powder

1/4 tsp. ground cinnamon

100g. caster sugar

120g. dried cranberries, green and red cherries, orange peel and raisins

50g. pumpkin seeds (can add other types of nuts)

100g. unsalted butter (melted and cooled)

2 large eggs

125ml. plain yogurt

Dusting over top of muffins: (mix in a small bowl)

1/4 tsp. ground cinnamon

1 1/2 tbsp. icing sugar

Methods:

1. In a large bowl, mix together plain flour, almond meal, baking powder, ground cinnamon, caster sugar, dried fruits and pumpkin seeds/nuts.
2. In another bowl whisk together eggs, melted butter and yogurt.  Pour over the dry ingredients and very quickly mix with a wooden spoon until mixture has just come together.  Do not over mix.  A few floury bits is fine.
3. Quickly divide the batter between muffin cases, place over muffin pans and bake in a preheated oven of 220 degree Celsius for 5 minutes; lower temperature to 180 degree Celsius, and bake for 15 minutes until risen and golden; or when a skewer inserted in the center of the muffins comes out clean.  Remove from oven onto a wire rack.
4. Once cooled enough to handle, lift out of the tin onto a wire rack a cool for 5 minutes.
5. Sieve the ground cinnamon and icing sugar over the muffins.
6. Ready to serve!

This recipe is adapted from 'NewIdeafood.com.au' with adjustments to suit my baking preference.

Beggar's Chicken

 

Ingredients:

1 whole chicken

3 coriander roots

8 small garlic cloves or 4 large (peeled)

1 tsp. white peppercorns

1/4 tsp. salt

2 tbsp. oil

1/2 cup sweet dark soy sauce

4 tbsp. light soy sauce

3 whole star anise

2 cinnamon sticks

2 tsp. granulated sugar

Coriander leaves (for garnish)

Methods:

1. Use mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. In a large pot, enough to hold the chicken, heat 2 tablespoons oil, add paste and cook for few seconds, stirring.  Then add whole chicken, breast side down, cook, while using a tong to move the chicken so that the chicken won't stick to the bottom of the pot and the paste.  Then, add dark sweet soy sauce, light soy sauce, star anise, cinnamon sticks, sugar and pour in enough water to almost cover 3/4 of the chicken.  Bring to a boil, turn heat down to medium-low, cover and simmer for 90 minutes, turning the chicken halfway through cooking.
3. Carefully remove chicken and place into a deep serving dish.  Taste the broth for correct seasoning, add salt if needed.  Pour broth over chicken and garnish with coriander leaves.  Serve with rice or noodles.  I serve mine with our famous Kuching Kolo Mee/Noodles, with our favorite, chilies-lime-light soy sauce on the side.

I adapted this recipe from 'Marion's Kitchen.'

Christmas Wreath Cookies (Matcha Flavor)

This is one AWESOME Christmas Cookies, which is to be added into my baking list.  The addition of whipping cream makes the texture of the cookies slightly different from other normal cookies; when you chew on it you can taste the creamy texture of the cookies melted in your mouth.  Yesterday, I only tried out the Matcha Flavor cookies, however, if time permits I will try a hand on the chocolate flavored cookies too.

Ingredients:

100g. unsalted butter (room temperature)

30g. icing sugar (sifted)

70g. whipping cream

125g. cake flour (sifted)

15g. cornflour (sifted)

5g. Matcha powder (sifted)

White chocolate buttons (for coating of cookies)

Dried cranberries, cut into thin pieces (for decorations over the white chocolate)

Almond nibs (for decorations over the white chocolate)

Methods:

(A)  Making the Cookies 

• In a mixer beat butter for 1 minute, then add in icing sugar and mix using Speed 2 until well incorporated.  Add in half portion of the whipping cream and beat until combined, then add the rest of the whipping cream and beat until well combined.
• Add in the sifted cake flour and mix with a spatula, then add in cornflour, continue to mix until combined, and finally add in Matcha powder and mix until well incorporated.
• Transfer the batter into a piping bag fitted with a star nozzle.  

• Pipe the batter in circle shape onto a lined baking sheet.  

• Bake in a preheated oven of 160 degree Celsius for 20 minutes.  After 10 minutes of baking, cover the top with a piece of aluminium foil to avoid the cookies from overly darkened.
• Once the cookies are done, remove onto a wire rack and let it cool down for few minutes.  Remove cookies onto a wire rack to cool completely.  Repeat with the rest until all is done.

(B)  Coating the cookies with white chocolate

• To melt the white chocolate, place some white chocolate buttons into a small metal bowl.  Place the metal bowl over a bowl of hot water, stir until the chocolate has melted.
• Coat part of each cookies with the melted white chocolate, place some dried cranberries and almond nibs over the white chocolate, place onto a wire rack with a baking sheet below to let the extra chocolate drips off.  When the white chocolate has harden, store cookies in airtight containers.  
• These yummylicious cookies are ready to be served!

I adapted this recipe from 'Youtube - QV Recipes' with slight adjustment to suit my baking preference.

Shrimp Lo Mein

Ingredients: (serves 2)

2 portion Organic Millet Noodles (prepare according to package instructions)

2 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

Handful of prawns (peeled and deveined)

Bok Choy (sliced, separate stems and leaves)

1 small red capsicum (sliced)

Some toasted white sesame seeds (optional - I did not use)

Sauce: (mix in a small bowl)

1 1/2 tbsp. oyster sauce

2 tbsp. light soy sauce

1 tsp. dark soy sauce

1/4 tsp. chicken stock granules

1/3 cup water 

1 tsp. sesame oil

Methods:

1. In a heated wok, add cooking oil.  Saute garlic until fragrant, then add red capsicum and stems of bok choy, give it a quick stir-fry, then add in prawns, fry until surface of the prawns turns white, and add in the leaves of the bok choy.  Give it another quick stir to mix.  
2. Add sauce, stir to mix with all ingredients, then, transfer the noodles into the wok and stir to coat well with the sauce together with all the ingredients.  Top with white sesame seeds, if using.
3. Dish onto a serving dish and enjoy!

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

American Fried Rice

This American Fried Rice style is very popular in KL.  When I was there I did tried out quite a number of times before from different stalls, but again not all are of same taste and flavors.  Since I came across this recipe online, I gave it a try and this is really yummy.  

Ingredients: (serves 1)

1 cup cooked rice

1 hot dog (halved and slit into 4 but not totally cut through) - if you have the mini frankfurter then use 2

1 garlic cloves (peeled and finely chopped)

1/2 small onion (peeled and finely chopped)

1 slice ham (roughly chopped)

2 tbsp. french beans (fine cubed) - the original recipe uses frozen peas

1/2 tbsp. raisins

2 slices tomato (to serve)

1 fried egg (to serve)

Enough cooking oil (for frying the crumbed chicken), plus 2 tbsp. extra

Seasoning sauce: (combine in a small bowl)

1 tbsp. tomato ketchup

1/2 tbsp. fish sauce

1 tsp. light soy sauce

1/4 tsp. sugar

Crumbed chicken strips/slices:

3 pieces/slices chicken breast or tenders

1 tbsp. cornflour

1 egg

1 1/2 tbsp. panko breadcrumbs

Dash of salt

Methods:

1. To make the crumbed chicken strips, season the chicken with salt.  Coat each piece in cornflour, then egg, then breadcrumbs and place them on a flat plate.  Heat enough oil over a small frying pan, cook the crumbed chicken for 2-3 minutes on each side until golden and cooked through.  Drain on paper towel.  
2. In a clean pan and 1 tablespoon of oil.  Cook the hot dog until cooked through.  Drain on paper towel.
3. In a clean wok, add 1 tablespoon oil over medium-high heat.  Saute onion and garlic until fragrant, then add ham, french beans and raisins, stir-fry for another half minute.  Add the rice and the seasoning sauce and stir-fry until well combined.  Dish the fried rice onto a serving dish.
4. Serve with sliced tomato, fried egg and crumbed chicken and hot dogs.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Salad with Caesar Salad Dressing

Ingredients: (serves 1, makes 1/3 cup)

1 small egg yolk

1 1/2 tsp. fish sauce

1 garlic clove (minced)

1 tbsp. lemon juice

1/2 tsp. yellow mustard

1 tbsp. grated Parmesan cheese

3 tbsp. olive oil

Dash of salt and ground black pepper

Methods:

1. In a bowl, whisk egg yolk, lemon juice and yellow mustard together until frothy.  Place a dish cloth underneath the bowl helps to steady it as you whisk.
2. While whisking with one hand, with the other hand slowly stream in the olive oil in drips and you will notice that the mixture in the bowl starts to lighten in color and slightly thicken. 
3. When all the oil has been added, check the consistency.  If it's too thick, whisk in a teaspoon or so of water.  If it is too thin, continue to whisk and stream in a little more oil.
4. Finished by whisking in the fish sauce, minced garlic and Parmesan cheese.  Taste and season with salt and black pepper.

This Salad Dressing recipe is adapted from 'Inspiredtaste.net' with slight adjustment to suit my preference.

As a compliment to this Caesar Salad Dressing, I prepare myself a plate of these salad ingredients:

• Greens
• Cucumbers
• Pasta
• Hard boiled egg
• Corn
• Carrot (peeled, diced and lightly boiled)

Let's enjoy....

Teochew Orh Nee (Sweet Yam Paste with Pumpkin Puree - No Lard)

I have been wanting to try out this recipe for a very long time.  Finally, I came across this recipe without adding lard and since I still have a Yam sitting in my pantry, I decided to try it out.  It's a great recipe...

Ingredients: (serves 2)

240g. yam (peeled and sliced)

25g. granulated sugar (I reduce the sugar, if you prefers sweet add more)

80g. pumpkin (peeled and sliced)

70g. coconut cream (not coconut milk)

Small pinch of salt

Methods:

1. Steam yam and pumpkin separately.  Mash using a hand masher while it's still hot and place in separate bowls.  For the yam, after I use hand masher, I use an immersion blender to make it really smooth.  
2. Place mashed yam in a saucepan, add sugar and cook over low heat until sugar has completely melted.  Add dashes of water if you don't like it too thick.  Remove the yam onto a bowl.
3. In a small saucepan add coconut cream with a small pinch of salt and briefly heat over low heat.  Do not boil.  Remove into a small bowl.
4. To serve: scoop yam paste into two separate bowls.  Add coconut cream and top with pumpkin puree.  Serve warm or chill.

I adapted this recipe from 'what to cook today' with very slight adjustment.

Salad with Honey Mustard Dressing

Yesterday, I am having Salad for my lunch, and is trying out this 'Honey Mustard Dressing,' a recipe from another source.  It is a good dressing to go with any salad ingredients.

Ingredients: (Honey Mustard Dressing) - 1 serving

1 1/4 tbsp. yellow mustard

1 1/4 tbsp. honey

1 tbsp. cider vinegar

1 1/4 tbsp. olive oil

Dashes of ground black pepper

Small dash of salt (to taste)

Methods:

1. Place all ingredients in a small bowl and stir well with a spoon until honey has fully dissolved.  Adjust sweetness (by adding honey), sour (by adding cider vinegar) and salt, to taste.
2. If you are preparing this dressing in bigger portions, then place all ingredients in a jar and shake well.  Keep in the fridge for 3 weeks.

The Salad ingredients I used for this yummylicious dressing are:

• Butterhead Lettuce
• 1 plum (sliced)
• 1 Japanese cucumber (sliced)
• a small bowl of chicken breast (cut into bite-size pieces)

Green Salad Dressing

Since I am adding more Salads to my diet, I need to try out more varieties of the Salad Dressing.  This time around, I am trying out this Green Salad Dressing, with all available ingredients in my pantry.  This is another good salad dressing which I will use for my future salads.

Ingredients: (serves 1)

1 tbsp. tomato sauce/ketchup

1/2 tbsp. yellow mustard

1 tsp. dried parsley/dried thyme

1/4 tsp. ground black pepper

1 1/2 tbsp. mayonnaise

2 tsp. milk (add more if the dressing is too thick)

Methods:

1. Add all ingredients into a small bowl, and whisk with a spoon to combine.
2. Drizzle over salad and enjoy.

For the salad ingredients I am using:

• Butterhead lettuce
• Grapes
• Red dragonfruit
• Chicken breast

I adapted this Green Salad Dressing recipe from a recipe book 'All about Western Food' with a slight adjustment.

Lemon Cranberry Yogurt Cake

Ingredients:

175g. unsalted butter (room temperature)

90g. caster sugar

3 eggs (room temperature)

245g. plain flour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

1 lemon (zested and juiced)

4 tbsp. plain yogurt (bring to room temperature as much as possible)

50g. dried cranberries

Methods:

1. Soak dried cranberries in warm water for 5 minutes.  Drain and pat dry using kitchen paper.  Set aside.  I cut them into slightly smaller pieces.
2. In a bowl, add sifted plain flour, baking powder and salt, set aside.
3. In a stand mixer, beat butter and caster sugar using medium speed till light and fluffy. 
4. Add eggs, one at a time and beat well after each addition.  Scrap down mixture from the sides and the bottom of the bowl while beating to ensure mixture is mixed well.  
5. Add in lemon juice and yogurt.  Mix till well combined.
6. Add sifted dry ingredients and lemon zest in 3 batches.  Fold in using a rubber spatula.
7. Add in dried cranberries and mix well.
8. Pour batter into a lined 8" x 4" loaf pan and smooth the top slightly with a rubber spatula.
9. Bake in a preheated oven of 175 degree Celsius for about 35 minutes, or until a skewer inserted into the center comes out clean.
10. Remove from oven and let cool in loaf pan for about 10 minutes, then remove to a wire rack to cool completely.
11. This yummylicious soft lemony cake is ready to be served... enjoy!

This recipe is adapted from 'cherienoms.com' with slight adjustment to suit my baking preference.

Rice Vermicelli aka Beehoon Soup

It has been raining since early morning, and as I was prepping for my lunch, the idea of having something soupy is best.  I end up cooking myself a bowl of hot rice vermicelli/beehoon soup with all available ingredients in my fridge and freezer.

Ingredients:

1 portion of dried rice vermicelli/beehoon (cooked according to package instructions)

6 prawns (peeled and deveined)

6 slices pink-swirl narutomaki fish cake

Carrot slices

Homemade Wantons, for recipe click here

Soup base recipe, click here

Chicken stock granules (for seasoning)

Methods:

1. In a pot, add the soup base, bring it to a simmer, then add in red carrot slices and the fish cake slices.  Season with chicken stock granules, and remove from heat.
2. At the same time, in another pot heat water and once it boil add in prawns, once cooked, dish it out using a slotted spatula and set aside in a plate.  Then add in wantons, once it floats, means its cooked, dish and place on a plate together with the prawns.
3. Place the cooked rice vermicelli/beehoon into a soup bowl.  Arrange the prawns, wantons, fish cake slices and carrot slices on top of the rice vermicelli.  Pour soup over, and a nice bowl of yummylicious hot soup is ready to be served.
4. I love to serve any of my noodles dishes with slices of red chilies and/or bird's eye chilies, squeeze of lime juice and light soy sauce.

Yo Yo Biscuits

 

Ingredients:

180g. unsalted butter (room temperature)

1/4 cup icing sugar (sifted)

1 1/2 cup plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

1/2 cup custard powder (sifted)

Filling:

200g. icing sugar (sifted)

40g. unsalted butter (room temperature)

1/2 tsp. lemon juice

1 drop pink food coloring

Methods:

1. In a bowl mix together sifted plain flour, baking powder, custard powder and salt.
2. In a stand mixer bowl, add in icing sugar and butter.  Beat until smooth and creamy.
3. Add in flour mixture in 3 folds and beat using low speed until no traces of flour can be seen.
4. Roll mixture into teaspoonful sized balls.  Place on a lined baking sheet, and leaving ample space in between.  Press tops lightly with a fork.
5. Bake in a preheated oven of 160 degree Celsius for 12 minutes or until just lightly golden.  
6. Remove from oven and leave 10 minutes on the baking sheet before transferring the biscuits onto a wire rack to cool completely.
7. To make the filling, beat butter and lemon juice until smooth and creamy.  Slowly add the sifted icing sugar, beating well between additions.  When mixture is completely combine and smooth, remove half of the mixture onto a small bowl.  To the remaining half portion, add one small drop of pink coloring and beat until the color is evenly dispersed.
8. Join 2 biscuits together with 1 teaspoon of filling.
9. The Yo Yo biscuits are ready to be served.  For leftover biscuits place them in airtight jars or containers.

I adapted this recipe from 'bakeplaysmile.com' with slight adjustments to suit my baking preference.

My Salad - A Twist Of Fusion

Bought a packet of Butterhead Lettuce yesterday, and, telling myself that I am going to have Salad for my lunch.  I have used up all my homemade Salad Dressings.  As usual, when I put on my thinking cap, I will start opening and closing my fridge doors, take a peek, give a thought and... then, my eyes caught the two rolls of leftover Lobak (Five-Spice Meat Rolls), and that very instant it reminds me of the Japanese Cucumbers which I bought yesterday together with the Butterhead Lettuce.  I told myself 'This is just PERFECT!'  Let me make today's Salad special, A Twist Of Fusion!

Few simple ingredients:

• Butterhead Lettuce
• Lobak (Five-Spice Meat Rolls) - fried with oil, drain and cut diagonally
• 1 Japanese Cucumber (sliced diagonally)
• Sambal Belacan/Shrimp Paste (I always have this homemade sambal belacan in my fridge) to obtain the recipe, click here

2 simple steps:

1. Arrange the Butterhead Lettuce, Lobak and Cucumber onto a serving dish.
2. Spoon sambal belacan or shrimp paste onto a small serving dish.
3. The Salad is ready to be served! Yum-Yum...

Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Ingredients: (serves 2)

2 whole chicken legs (separate thighs and drumsticks)

1/2 tbsp. tumeric powder

1/2 tsp. salt

2 tbsp. cooking oil

Spice Paste: (blend into paste)

1/2 onion (peeled and roughly chopped)

2 garlic cloves (peeled)

3 dried chilies (cut, remove seeds and soak in hot water, drain)

1/2" ginger (peeled and roughly chopped)

1/2" galangal (peeled and chopped)

1 stalk lemongrass (white part only - chopped)

Other Spices:

1 stalk lemongrass (green part only, leave it whole)

1 star anise

1/2 tsp. ground cinnamon

For the sauce:

150ml. water

1 1/2 tbsp. tomato paste

 1 1/2 tbsp. tomato ketchup

1/2 tsp. granulated sugar

1/2 tsp. salt (to taste)

1 large tomato (cut into large chunks)

Garnish: Parsley leaves

Methods:

1. Pan-fry the chicken: Rub tumeric powder and salt all over the chicken thighs and drumsticks.  In a heated skillet add 2 tablespoon of cooking oil.  When the oil is hot enough, pan fry the chicken until they are golden, turn the chicken over in between.  This step will not cook the chicken, it is only to brown the chicken.  Remove from oil and set aside.
2. In the same skillet, remove any excess oil, but leave 1 tablespoon in the skillet.  When oil is heated up, add the spice paste and stir-fry until fragrant, about 3 minutes.  Add lemongrass stalk and star anise.  Continue to stir fry for another minute.  Add tomato paste and ketchup and stir fry for quick few seconds.  Then add water, followed by sugar, salt and cinnamon powder.  Stir to mix everything.  Make sure to scrape the bottom of the skillet to make sure nothing is stuck at the bottom.  Add the pan-fried chicken and bring to a simmer.  Close the lid and lower the heat to simmer and let the chicken braised until they are cooked through and tender; stirring and turning the chicken over often.  Stir in tomato pieces and continue to cook until the tomatoes started to soften, but not turning into a mush.  Taste for correct seasoning.  Add more salt and/or sugar as needed.  It should be savory and spicy.
3. Remove onto a serving dish and garnish with some fresh parsley leaves.
4. The dish is ready to be served!

I adapted this recipe from 'whattocooktoday.com' with slight adjustments to suit my cooking preference.

Fruits and Vegetables Salad with Yogurt Ranch Dressing

 

Ingredients:

(A)  Salad

• Butterhead Lettuce (washed and torn to rough pieces)
• Plum (washed and cubed)
• Japanese cucumber (washed and sliced)
• Kiwi (peeled and cubed)

(B)  Yogurt Ranch Dressing

• 2 tbsp. plain yogurt
• 1/2 tbsp. olive oil
• 1/2 garlic (peeled and finely minced)
• 1/4 tsp. dried parsley
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/2 tsp. yellow mustard
• Dash of ground black pepper
• Dash of salt (to taste)
• 1 tsp. sugar
• Milk, to thin out the dressing

Methods:

1. In a large bowl, mix in all the salad ingredients (vegetables and fruits).
2. For the dressing, add all the ingredients into a small bowl, whisk to mix and place in the fridge until time of serving.
3. To serve, drizzle dressing over the salad, toss to mix and enjoy!

I adapted this Yogurt Ranch Dressing recipe from 'recipetineats' with adjustments to suit my preferences.

Pumpkin Swirl Butter Cake

I still have some leftover pumpkin in the fridge, so decided to try out this recipe, which I came across recently.  The outcome is so yummylicious, and I love the soft and light texture of the cake.  By just adding 2 tablespoons of the cake mixture with some cocoa powder, and dallops it on top to make the swirl, it really brings the cake to the next level... 

Ingredients:

150g. unsalted butter (softened, room temperature)

90g. caster sugar (I reduce, if you prefer sweet add up to 120g.)

3 eggs (lightly beaten)

140g. mashed pumpkin

50g. milk

200g. plain flour (sifted)

2 1/2 tsp. baking powder (sifted)

1/8 tsp. salt

1 tbsp. cocoa powder (sifted)

Pumpkin Seeds

Methods:

1. Grease and line an 8" x 8" pan.  If you prefer slightly thicker cake, can use a slightly smaller cake pan.
2. In a medium bowl, whisk to combine eggs and milk.  Set aside.
3. Add all sifted plain flour, baking powder and salt in another bowl and set aside.
4. In a stand mixer, beat butter and sugar until light and fluffy.  Add in half of the egg mixture and beat until combined.  Mix in 1/3 of the dry ingredients, beat just till no traces of flour can be seen.  Add the remaining egg mixture and beat to combine.  Then add in another 1/3 of dry ingredients and mix until no traces of flour can be seen; mix in mashed pumpkin; and add the last remaining of dry ingredient, until well combined.  
5. Remove 2 tablespoons cake batter into a bowl and mix in cocoa powder.
6. Pour remaining cake batter into prepared pan.  Smooth batter on top.
7. Drop dallops of cocoa mixture on top and make swirl patterns.  Top with pumpkin seeds.
8. Bake in a preheated oven of 170 degree Celsius for about 30 minutes, or until a skewer inserted in the center comes out clean.  Adjust the baking time if you are using a smaller cake pan.
9. Let cool completely on wire rack before storing in containers.  Taste better overnight.  However, I couldn't help myself to a slice of it once cooled.

I adapted this recipe from 'cherienoms.com' with slight adjustment to suit my baking preference.

Kung Pao Chicken

Ingredients: (serves 2)

300g. chicken breast (boneless and skinless, cut into bite-sized cubes)

2 tbsp. roasted peanuts

6 dried chilies (seeded, halved)

3 slices ginger (peeled)

1 clove garlic (peeled and sliced diagonally)

2 tbsp. cooking oil

1/2 sprig spring onions (cut into 1" length)

Marinade:

1/2 tbsp. cornflour

1 1/2 tsp. light soy sauce

3/4 tbsp. Shaoxing Wine

1/2 tsp. oil

Sauce:

3/4 tbsp. light soy sauce

1/2 tsp. dark soy sauce

3/4 tsp. sugar

Dash Chinese black vinegar

2 tbsp. water

3/4 tsp. cornflour

Methods:

1. Pat chicken dry with kitchen paper and mix with the marinade for 30 minutes.
2. In a small bowl, mix sauce ingredients and set aside.
3. In a heated wok add 1/2 tablespoon oil, stir-fry marinated chicken until 70% cook, dish and set aside.
4. In a clean heated wok, add 1 1/2 tablespoon oil, saute ginger and garlic, then add dried chilies and fry until aromatic.  Add in chicken, stir-fry until the chicken are cooked through, add sauce, stir until well coated.  Stir in the peanuts and spring onion.  Remove from wok into a serving dish.
5. Serve!   

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

Yogurt Ranch Dressing

I give a try on this Salad Dressing, and it's a 'Thumbs Up' from me.  Important for me is that it is not too sour, and it blends well with the salad ingredients.

Ingredients: 

1/3 cup plain yogurt

1 tbsp. olive oil

1/2 garlic (peeled and minced)

1/4 tsp. dried parsley

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. yellow mustard

Dash of salt

1 tsp. granulated sugar

Dash ground black pepper

Dashes of milk (to thin out the dressing)

Methods:

• In a bowl add in all the ingredients and whisk to combine.  
• Cover and leave it in the refrigerator.

I serve this dressing with my salads of:

• Butterhead lettuce
• sliced apples
• sliced cucumbers
• boiled sweet potatoes

It is indeed 'Simple Yet Yummylicious' and HEALTHY!

Roasted Pumpkin with Lemon Yogurt Sauce

Ingredients: (serves 1)

300g. pumpkin (skin on and seeds in weight)

1/2 tbsp. olive oil

1 garlic (finely minced)

Dash of salt and pepper

Lemon Yogurt Sauce:

2 tbsp. plain yogurt

1/2 garlic clove (finely minced)

1/4 tbsp. lemon juice

1/4 tbsp. olive oil

Dash of salt and pepper

Sprinkling and garnishes:

Half handful roasted cashew nuts

Some coriander leaves (roughly chopped)

1/4 tsp. paprika

Methods:

1. To prepare pumpkin, peel, deseed and cut pumpkin into 1" cube.  Place pumpkin in a bowl, add garlic, salt, pepper and olive oil.  Toss well using a spoon.  Spread pumpkin on a tray (line with parchment paper, if necessary, but I did not).  Roast in a preheated oven of 220 degree Celsius for 20 minutes.  Turn pumpkin pieces, then roast a further few more minutes until nicely colored but holding its shapes, rather than being a mushy mess. I use a fork to prick on the pumpkin to confirm its doneness.
2. To serve, pile pumpkin in a round on a plate.  Drizzle over yogurt sauce, sprinkle with paprika, cashew nuts and coriander.  Tip: Dress and garnish just before serving.

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