Mandarin oranges Salad

I am creating a plate of yummylicious and healthy Salad using Mandarin oranges with some other usual ingredients in my home kitchen.

Ingredients: (serves 1)

1 Mandarin orange (peeled and separate the carpel)

1 Japanese cucumber (cut into strips)

Chicken breast (pan-fried and sliced slightly thicker)

Oak leaves

Methods:

1. Arrange all the ingredients onto a large plate.
2. Serve with Green Salad Dressing at the side.  

The recipe for the Green Salad Dressing can be obtain here

Old School Thai Style Fried Chicken

 

Ingredients: (serves 2)

2 chicken whole legs (cut into 2 parts, thighs and drumsticks)

3 garlic cloves (peeled)

2 coriander roots

3/4 tbsp. whole white peppercorns

1/2 cup sweetened condensed milk

1 tbsp. fish sauce

1/2 tsp. salt

1/2 tbsp. dried chili flakes

1/2 cup plain flour

Cooking oil (for deep-frying)

Methods:

1. Pound garlic, coriander roots and peppercorns to rough paste.  Transfer to a large mixing bowl.  Add condensed milk, fish sauce, salt and chili flakes.  Mix until well combined.  Rub the marinade ingredients onto the chicken pieces and let it sit for 1 hour.
2. Place flour onto a large plate.  Dip chicken pieces into the flour and tap off any excess; set aside and continue with the rest of the chicken pieces.
3. Fill a saucepan with 1/3 capacity oil and place over medium heat.
4. Once the oil is hot enough, place chicken in batches and fry until golden and cooked through.  Dish and drain on paper towels.
5. Transfer to serving plate, and serve immediately to enjoy the crunch of the chicken.

I adapted this recipe from "Mama Noi' of Marion's Kitchen.

Taro and Orange Sweet Potatoes Sago Dessert With Glutinous Rice Balls

If anyone of you are like me, a huge fan of these Desserts Ingredients: Taro, Orange Sweet Potato, Sago Pearls and Glutinous Rice Balls; I am sure that you will make this yummylicious dessert to enjoy in the comfort of your sweet home ~ smile ~

Ingredients: (serves 4)

90g. taro (peeled and diced)

250g. orange sweet potatoes (peeled and diced)

3 tbsp. sago pearls

2 tbsp. coconut milk

90g. milk

2 tbsp. condensed milk

20g. sugar

Pinch of salt

250g. water

Glutinous Rice Balls:

30g. glutinous rice flour

20g. milk

Methods:

1. Boil sago pearls in water; drain and soak in cold water.
2. Steam yam and sweet potato separately.  
3. Set aside some cubed taro and sweet potato for final garnish.
4. In a blender bowl, add water, sweet potato and sugar; blend into paste and pour into serving bowls/containers.
5. Next, in the same blender bowl without cleaning the remaining paste of sweet potato, add yam, coconut milk, condensed milk and salt to make a light paste and pour over the sweet potato paste in each serving bowls/containers.
6. For the glutinous rice balls; mix the glutinous rice flour and milk into a dough and roll into balls.  Boil in boiling water; when it floats, dish out; and arrange in serving bowls/containers.
7. Dish out the sago pearls from the soaking water; divide them into each bowl/container; placing them in the center.
8. Garnish with cubed taro and sweet potato.
9. Serve immediately or if you prefer it cold, place them in the fridge until cold, then enjoy!

Notes:

• The actual recipe calls for purple sweet potato, but I only have orange sweet potato.  You can use purple sweet potato to have a more striking purple colour for your dessert.
• Since I am letting it cold in the fridge, I serve this dessert in containers and place with a lid to cover.  If serving immediately, serve this dessert in a dessert bowl.

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

Homemade Rich Yam Ice Cream

 

Ingredients:

110g. Yam

20g. purple sweet potato

65g. condensed milk

200g. whipping cream

Methods:

1. Steam yam and sweet potatoes until soft.
2. Mash, to obtain some bits.
3. Add condensed milk, and mix well.
4. In a large bowl, whip cream till soft peak.
5. Add yam paste ingredients, and mix until well combined.
6. Pour into a freezable container and leave overnight.
7. To serve, bring out the container from the freezer, and stay at room temperature for a few minutes, until a bit soften, to enable easy scooping with an ice cream scoop.

Note:  If you enjoy ice cream with some bits of yam and sweet potato, you sure love this homemade rich ice cream.

I adapted this recipe from 'Foodie at playground.'

Five Spice Fried Chicken

 

Ingredients: (serves 2)

2 boneless chicken whole leg (cut into 4cm. pieces)

1 tbsp. light soy sauce

1 tbsp. rice wine

3 cups water

1 cup plain flour

1 1/2 tsp. baking powder

1 tsp. salt

2 tsp. five spice powder

Enough oil for frying

1 cup basil (optional)

Methods:

1. Mix together light soy sauce, rice wine and water in a container.  Soak the chicken, with lid on and refrigerated overnight.
2. In a bowl combine flour, baking powder, salt and five spice powder until thoroughly mixed.
3. In a heated wok, add enough oil.  Dip chicken cubes with flour, mix until well coated; shake off excess flour and fry chicken until lightly golden brown.  Turn the chicken pieces in between frying.  Drain on paper towel.  Repeat with the rest until all done.
4. Increase the heat, add all the fried chicken pieces back into the oil and fry again until golden brown.  Dish and drain on paper towel.  Place the chicken pieces into a large bowl.
5. Using the same oil, reduce the heat; fry basil leaves until crisp; dish out and add to the chicken pieces; mix and place onto a serving dish.
6. Serve immediately to enjoy the crunchiness/crispiness of both the chicken and the basil leaves.

I adapted this recipe from 'cookingwithlei.com' with some adjustments to suit my cooking preference.

Japchae (Stir fried Korean Glass Noodles)

This is one recipe which I have been wanting to try out for quite a while; and each time I went to any Supermarkets, I will slowly go around to look for this sweet potato noodles, especially at the Korean Section; but it has always been unsuccessful.  Recently, with the new Choice Supermarket open at La Promenade Mall, I've decided to try my luck there; and finally I found it!  My first homecooked Japchae or Korean Glass Noodles...

Ingredients: (serves 2)

(A) Marinade for pork 

• 50g. pork (cut into 1/4" long wide strip)
• 1/2 tsp. Mirin
• 1 tsp. light soy sauce
• 1/2 tsp. minced garlic
• 1/2 tsp. sesame oil
• Dash of ground black pepper

Methods:  

1. Mix the pork slices with all the marinade ingredients and let it marinate for 1/2 hour.

(B)  Spinach

• 50g. spinach (leaves only)
• small dash of salt
• 1/4 tsp. minced garlic
• 1/4 tsp. sesame oil

Methods:

1. Wash the spinach leaves and drain.
2. Blanch leaves in boiling water, drain, squeeze out water and place into a bowl.
3. Add salt, minced garlic, sesame oil, and toss to mix; set aside.

(C)  Vegetables and egg

• 1/2 onion (peeled and sliced thinly)
• 1 stalk spring onion (cut into 1" strips) - I don't have any spring onion so I replace it with parsley leaves.
• 1/2 medium carrot (peeled and julienne) 
• 1/4 bell red pepper (julienne)
• 2 dried shiitake mushrooms (soaked, and cut into thin strips)
• 1 egg

(D)  Noodles and mixing sauce

• 2 portions sweet potato noodles 
• 1 1/2 tbsp. light soy sauce
• 1/2 tbsp. honey
• 1/2 thsp. sugar
• 1/2 tbsp. sesame oil
• Dash of ground black pepper

(E)  Others

• 1/2 tbsp. toasted white sesame seeds
• Oil for stir-frying

Methods:

• In a heated skillet/pan; add some oil; saute onion until translucent.  Remove into a dish.  Next, continue with carrot, for 2 minutes; bell peppers for 1 minute; and lastly mushrooms until it is dry.  Add a pinch of salt during sauteing for each items.
• Next, brown the marinated meat over medium heat with some oil on both sides.  Remove.
• For the egg, use a non-stick pan to make an omelet over low heat with oil.  When set flip over and remove the pan from heat, as the remaining heat will cook the egg.  Remove and cut into strips; set aside.

• Place all the ingredients in a large bowl, except the egg strips.
• Cook the noodles according to package instructions.  Drain and place in the mixing bowl above.
• Add the (D) seasonings while the noodles is still hot; and toss to mix well.
• Transfer to the serving bowl.  Garnish with some egg strips, parsley/spring onion and sprinkle with generous amount of toasted white sesame seeds.
• Enjoy!

I adapted this recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.

Golden Yam Ring (Prosperity Yam Basket)

 

Ingredients:

250g. yam (peeled)

40g. wheat starch

Dash of salt

7g. sugar

Moderate amount of Five Spice Powder

40g. unsalted butter (room temperature)

Moderate amount of rice vermicelli

Methods:

1. Cut the peeled yam into smaller pieces.  Steam until softened and mashed.
2. Combine wheat starch and some hot water to form a paste.
3. Mix yam well with salt, sugar, five spice powder, wheat starch paste and butter.
4. Chill yam dough in the fridge for 30 minutes.
5. Take out dough from the fridge and place it on the work surface.  Knead dough to form a ring shape and seal the joint area well so it will stay intact.
6. Add enough oil on a large heated wok.  Place the yam ring on a large steel mesh strainer colander with wooden handle and dip it into the hot oil for deep frying. Adjust the heat if it too hot so that the yam ring will be cooked through.  Deep fry until golden; remove from the oil and place the colander over a pot to let the excess oil drips off.  
7. Using the same heated oil, fry the rice vermicelli.  It just takes a quick second; and remove it using a slotted spatula and place over a serving dish.
8. Place the yam ring on top of the crispy rice vermicelli.
9. Stir-fry the mix vegetables and other ingredients of your choice, thickened with some cornflour mixture, and add them into the ring.  Serve!

I adapted this recipe from 'Love.MyLife' with slight adjustments to suit my cooking preference.

Thai Crispy Garlic Chicken

Ingredients: (Serves 2)

200g. chicken thigh fillet (cut into bite sized pieces)

3 garlic cloves (peeled)

2 coriander roots (cut into smaller pieces)

1 tsp. white peppercorns

1/2 tsp. salt

1/2 tbsp. oyster sauce

1/2 tbsp fish sauce

1/4 tsp. sugar

1/2 cup cornflour

Oil for deep frying

1 tbsp. crispy fried garlic

Coriander leaves (garnish)

Methods:

1. Pound garlic, coriander roots, peppercorns and salt to a rough paste.  Place paste in a large bowl with chicken, oyster sauce, fish sauce and sugar.  Though this recipe doesn't needs long marinating time, but I let mine marinate for 1-2 hours.
2. Fill a pan with cooking oil of 1/3 capacity.  Heat over high heat.
3. When oil is ready to fry, take half of the chicken and coat with cornflour.  Toss and press the flour into the chicken pieces, dust off excess flour and carefully place them into the oil.  Cook and turn over the chicken, until golden.  Transfer to a tray with kitchen paper.  Repeat until all is done.
4. To serve: transfer the fried chicken to a serving plate, sprinkle with crispy fried garlic and garnish with coriander leaves.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to the portion that I am cooking.

Almond Cranberry Butter Loaf Cake

Ingredients:

150g. unsalted butter (room temperature)

80g. caster sugar

2 eggs

140g. plain flour (sifted)

1 3/4 tsp. baking powder (sifted)

1/2 tsp. salt

50g. ground almond

50g. milk

35g. dried cranberries (cut to smaller pieces) - you can add more

Topping: Sliced Almond Flakes (enough to spread over the top)

Methods:

1. In a bowl, whisk egg and milk; set aside.
2. In another bowl, add flour, baking powder and salt; stir with a spoon to combine.
3. In a stand mixer, beat butter and sugar until pale and fluffy.   Add in half portion of the wet ingredients (1) and mix well.  Add in half of the dry ingredients (2), and mix well, but do not over-mix.  Next, alternating with remaining wet and dry ingredients.  Scrap down the sides of the bowl to ensure batter is incorporated well, with no traces of white flour.  Fold in cranberries using a rubber spatula.
4. Pour batter into a lined loaf pan, spread to even the top with a spatula, and top with sliced almond flakes.
5. Bake in a preheated oven of 165 degree Celsius for 50-60 minutes or when a skewer inserted in the center comes our relatively clean, with a few dry crumbs.
6. Remove the loaf pan from oven and place on top of a wire rack for 5 minutes.
7. Remove the cake from the loaf pan and continue to let it cool on a wire rack.

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

Banana Fritters

Banana Fritters are the favorite snacks of many.  Though few types of bananas can be used to make banana fritters, but I still prefer to use Pisang Tanduk, in Malay; or Horn Plaintain, in English.  

Ingredients:

6 slices of  Pisang Tanduk (slightly thicker)

100g. rice flour (sifted)

100ml. water

1 tsp. oil

1 1/2 tsp. custard powder

1/2 tsp. salt

1 tsp. baking powder

Methods:

1. In a bowl, add rice flour, custard powder, salt and baking powder.
2. Add in water and stir with a whisk.  If batter is too thick add a bit more water, a little at a time.  The batter should be able to coat the back of a spoon.
3. To fry, add enough oil into a medium heated wok.  To check whether the oil is ready for frying, use a wooden chopstick to put in the oil, if bubbles form on the chopstick then the oil is ready.
4. Dip a slice of banana into the batter, coat it well and add it into the oil.  Once the bottom part is golden, flip over and continue to fry until golden in color, dish onto a plate with kitchen paper.  You can fry a few pieces at a time.
5. Repeat until all is done.  To enjoy it crunchy, eat while it is still hot.

Since I make only 6 pieces of banana fritters for myself (1 serving); the leftover batter is not wasted.  I fried some Sandwich Nian Gao with yam and sweet potatoes.  So happen, it is the 20th day of the Lunar New Year; and it has been the Chinese Tradition of preparing Nian Gao/ Ti Kuih to enjoy.

The batter recipe for the banana fritters is adapted from 'Heavenly Cuisines' by Lucinda Lau.

Ginger Cream Curd

Ingredients:(Serves 2)

250g. Whipping Cream

250g. Full cream milk

1 tsp. ginger juice (grate and strain) 

Methods:

1. Prepare 2 glass/dessert jars (medium size).
2. Spoon 1/2 tsp. ginger juice into each jar.
3. Add whipping cream and full cream milk in a pot and heat up to 70 degree Celsius; keep stirring; remove from heat.
4. Pour the hot curd mixture into the 2 jars and set aside for 10-15 minutes or until cooled.  
5. Cover and chill in the fridge.
6. Ready to serve...

Notes:

• If you prefers it sweet, add some sugar and boil it together with the cream and milk.  I did not add sugar, as I prefers the original sweetness from the cream.
• It can be served with toppings of canned longan or any syrup, but I did not put any topping; as I feel that this original flavor is perfect for me to enjoy on a hot day.

This recipe is adapted from 'Anchor' with slight adjustments to suit my preference.

Roast Potatoes

It has been a very long time since I last cooked my Signature Baked Chicken Wings.  As I am intending to have it without rice, I've decided to try out this Roast Potato recipe, which has been sitting in my 'to make list' for quite a while.  With half a bag of small baby potatoes leftover in my pantry, I decided to make it as a side dish, to accompany the chicken wings, along side with stir-fried buttered garlic french beans with corn kernels.

Roast Potatoes

Ingredients:

Small baby potatoes

1 tbsp. cooking oil

2 tbsp. salted butter

Dash of salt

4 garlic cloves (whole, peeled)

Dash of dried thyme

Methods:

1. Wash and peel potatoes.  In a heated pot with water, boil until outside becomes soft, but inside still firm.  Drain potatoes in a colander, leave to dry for a few minutes.  Shake colander to rough up all edges of the potatoes.
2. In a heated saucepan over low heat, add oil and butter and once butter has melted, add in the potatoes, season with salt, add whole garlic cloves and dried thyme.  Use a spoon to turn and coat the potatoes well.  Transfer the coated potatoes into a baking dish.
3. Roast potatoes at 200 degree Celsius for 45 minutes, tossing around half way through the cook time.
4. Serve immediately.

I adapted this recipe from 'Recipes from Carina' with a slight adjustment.

Note:  The recipe for my Signature Baked Chicken Wings can be obtain here

Claypot Stewed Chicken Wings With Taro

With some starchy leftover Taro/Yam in my fridge, I've decided to cook this yummy recipe in a pan, after which stewed in a claypot.

Ingredients: (Serves 2)

6 chicken wings

3/4 cup taro (cut into 2cm. cubes)

5 pieces dried shiitake mushrooms 

3 slices ginger

2 sprigs spring onion (white part) - cut into 5cm. long pieces

1 tbsp. spring onion (green part) - cut into small pieces for garnish

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

3/4 tbsp. oyster sauce

2 tbsp. rice wine

2 tbsp. cooking oil

Water (amount according to how much gravy you need) - I cook mine with more gravy)

Methods:

1. Soak the dried shiitake mushrooms in 1/2 cup of hot water, drain and reserve the soaking liquid.
2. In a pan over medium heat, add 2 tablespoon of cooking oil.  Saute ginger and spring onion, white part until lightly golden.  Drizzle light soy sauce to the hot oil and stir 5 seconds to bring out the flavor of the caramalised soy sauce.
3. Add mushrooms and the soaking liquid, oyster sauce, dark soy sauce, 1 tbsp. rice wine and chicken wings.  Mix all the ingredients and bring to a boil.  Once it starts to boil, off the heat and remove all ingredients into a claypot; add water according to your preference, and put the lid on. 
4. Using low heat, let it simmer for about 5 minutes; then add in the taro, give it a gentle mix and continue to let it simmer until the chicken wings is fully cooked.  Taste for correct seasoning.  I add the taro later as I did not want it to be mushy. Stir in 1 tbsp of rice wine, turn off heat, dish onto a serving bowl, garnish with spring onions (green part) and serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'cookingwithlei.com' with adjustments to suit my cooking preferences.

Easy Curry Laksa

In the place where I come from, we can easily gets authentic Laksa; and this is one favorite breakfast food which many locals will opt for before starting their day's hectic schedules.  This Curry Laksa which I came across online, interests me a lot.  It has always been my greatest pleasure to get to try out some food which is almost like our local food, and yet having it's differences.  I love this easy Curry Laksa, which I get to cook in my humble kitchen without much of a hustle and having to enjoy it fresh and hot!  Yummy...

Ingredients: (Serves 1)

1 tbsp. cooking oil

3/4 tbsp. Thai red curry paste (to obtain the homemade recipe click here)

1/2 tbsp. curry powder

1 chicken thigh fillets (sliced into 1/2" thickness)

100ml. coconut milk

1 1/2 cups water (add more if you need more gravy while cooking)

1/2 tsp. chicken stock granules (to taste)

5 medium prawns (peeled)

3 fried tofu puffs (cut into half)

1/2 tbsp. fish sauce

Dash of sugar (to taste)

1 portion cooked noodles

1 boiled egg (peeled and cut into half)

Choy Sum (can use any green vege) - blanched and drained

Methods:

1. Place the cooked noodles in a large serving bowl and set aside.
2. In a heated wok, add oil, add Thai red curry paste, stir until fragrant.  Stir through curry powder, then add chicken and continue to fry for a quick minute.  Add water and chicken stock granules.  Simmer for 5 minutes, or until chicken is cooked through.  Add prawns, tofu puffs and simmer until prawns are cooked.  Add coconut milk, stir through fish sauce and sugar.  Taste for correct seasonings; adding a dash more chicken stock granules or sugar if needed. Off the heat.
3. Ladle the gravy over the noodles, top with prawns, chicken pieces, tofu puffs, egg, and choy sum.
4. Serve immediately!

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

Cheese Fruit Cake

 

Ingredients:

200g. mixed fruit

20g. plain flour (sifted)

225g. cream cheese

120g. salted butter (room temperature)

125g. caster sugar

4 large eggs

220g. plain flour (sifted)

1 tsp. baking powder

1/2 tsp. mixed spice (sifted)

Zest from 1 lemon

Methods:

1. Soak the mixed fruit in warm water for 15 minutes, drain well, and add 20g. of plain flour; stir with a spoon and set aside.
2. In a bowl, add the sifted plain flour, baking powder, mixed spice, and stir with a spoon to combine.
3. In a stand mixer bowl, add in cream cheese and salted butter; and mix to combine.  Then add in caster sugar and beat until creamy.
4. Add 1 egg at a time and beat until well combined after each addition.
5. Add in half of the dry ingredients and mix at low speed, then add in the other half and mix until all ingredients have incorporated.
6. Stir in fruits with a rubber spatula until combined.
7. Add in lemon zest and stir to mix.
8. Spread batter into a lined 7" square baking tray and bake in a preheated oven of 160 degree Celsius for 60 minutes, or when a wooden skewer inserted in the center comes out clean.
9. Remove from oven and place over a wire rack to cool down. 

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with slight adjustment to  suit my baking preference.

Chocolate Dipped Cookies

 

Ingredients:

150g. unsalted butter (room temperature)

50g. icing sugar

1 egg white (lightly beaten)

150g. plain flour (sifted)

20g. cocoa powder (sifted)

1/2 tsp. salt

150g. dark couverture (dark chocolate) - for coating the cookies

Some colored candies - to decorate

Methods:

1. In a stand mixer, beat butter and icing sugar until light and fluffy.
2. Add lightly beaten egg white into butter mixture in 2 portions, and continue to beat until well incorporated.
3. Add in flour, cocoa powder and salt; mix using a rubber spatula until well incorporated.
4. Scoop mixture into piping bag fit with a nozzle.
5. Pipe the cookies onto a lined baking sheet. I pipe my cookies slightly oval shape.
6. Bake in a preheated oven of 160 degree Celsius for 20 minutes.
7. Remove the baking sheet from oven, and let it sit on a cooling rack for about 2 minutes, then transfer them onto a wire rack to let cool completely.
8. While waiting for the cookies to cool; cut the chocolate into smaller pieces.  Stir over simmering water until the chocolate melts and is smooth.
9. Dip half of the cookies in chocolate; place on a lined baking sheet; and decorate/sprinkle some colored candies over the chocolate.
10. Leave to set and enjoy.  Leftover cookies can be kept in airtight containers.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with a slight adjustment to suit my baking preference.

Chocolate Muffins or Moist Chocolate Cupcakes

 

Ingredients:

90g. unsalted butter (softened)

90g. caster sugar

2 large eggs

150g. plain flour (sifted)

35g. cocoa powder (sifted)

5g. baking powder (sifted)

90g. milk

90g. dark chocolate chips + extra for topping

Methods:

1. In a bowl add sifted plain flour, cocoa powder, baking powder; mix and set aside.
2. Using a stand mixer, beat butter for 2 minutes; add sugar and continue to beat until pale in color.
3. In a bowl crack the eggs, and lightly beat with a fork.  Pour 1/3 egg mixture into the butter and sugar mixture, beat to combine, then add the second portion, follow by the third; beat after each addition.
4. Stir in half of the dry ingredients using a rubber spatula.  Add in half of the milk, stir to combine.  Mix in the balance of flour mixture, stir to mix, then pour in the rest of the milk and combine well.
5. Fold in dark chocolate chips and stir until combined.
6. Place cupcake liners in muffin pans.
7. Spoon 2 scoops (medium ice-cream scoop) into the cupcake liners.  Add some chocolate chips on top.
8. Bake in a preheated oven of 180 degree Celsius for 17-20 minutes.  I use a wooden skewer to test the doneness. 
9. Cool on a wire rack and enjoy...

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

Bailey's Irish Cream Chocolate Cake

With a bottle of Bailey's Irish Cream sitting warmly on my pantry's rack for quite a while, I've decided to open the bottle and try out this recipe; and the rest to enjoy it as an alcoholic beverage with ice.  I reduce the sugar in the cake recipe, as I know that the frosting will be sweet.  This is an interesting cake to make and indulge.

Ingredients:

(A)  Cake

3/4 cup granulated sugar

1 3/4 cup plain flour (sifted)

3/4 cup cocoa powder (sifted)

1 1/2 tsp. baking powder (sifted)

1 1/2 tsp. baking soda (sifted)

1/2 tsp. salt

3/4 cup milk (room temperature)

1/4 cup Bailey's Cream

1/2 cup corn oil

2 large eggs (room temperature)

1 cup boiling water/piping hot coffee (I use boiling water)

(B)  Frosting

225g. unsalted butter (room temperature)

2 3/4 cups icing sugar (sifted)

1 tsp. cocoa powder (sifted)

A pinch of salt

2 tbsp. Bailey's Cream

2 tbsp. whipping cream

Some shaved dark chocolate (for garnish)

Methods:

1. Grease a 9"x 13" rectangular cake pan with butter and sprinkle with some plain flour over the sides and bottom of the pan; pour off excess flour and set aside.
2. In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In a large measuring cup, add milk, Bailey's Cream, corn oil and eggs; whisk together with a fork.
4. Whisk the wet ingredients into the dry just until the streaks of flour disappear.  
5. Add boiling water/hot coffee a little bit at a time, whisking until blended. The batter will be very liquid.
6. Pour the batter into the prepared pan and bake in a preheated oven of 176 degree Celsius for about 30 minutes or until a wooden skewer inserted in the center comes out clean.  Remove the cake and place over a cooling rack to let it cool completely.

For the Frosting:

1. Using a stand mixer, beat the butter using medium-high speed until light and fluffy.
2. Add icing sugar, in three portions, and cocoa powder and mix until blended.
3. Add salt and Bailey's Cream and continue beating until incorporated.
4. Add whipping cream, starting with 1 tablespoon, adding more if necessary, to reach a spreadable consistency; and mix well until the frosting is fluffy and smooth.
5. Spread the frosting over the cake after it has cooled completely in the pan; and smooth out the top.
6. Shave some dark chocolate over the top of the frosting, slice and serve.  I did not serve immediately as I prefer the frosting to be set.  I put it in the fridge and covered.

Note:  

This cake can be stored in the fridge in airtight containers.  Let it come to room temperature about 10 minutes before slicing and serving.

This recipe is adapted from 'The Busy Baker' with some adjustments to suit my baking preferences.

Glutinous Rice

 

Ingredients:

3 cups glutinous rice (wash, soak for 4 hours and drain)

200g. pork belly (remove skin and thinly sliced)

8 dried shiitake mushrooms (wash, soak, squeeze dry and slice - keep the soaking liquid)

50g. dried shrimps (wash, soak, drain and keep the soaking liquid)

1 can cooked peanuts (remove liquid)

1 tsp. ground white pepper (to taste)

1 1/2 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. salt (to taste)

1 tsp. chicken stock granules (to taste)

1 tsp. dark soya sauce (for colour only, amount depending on the type of sauce you used)

2 tbsp. cooking oil, more when needed

Fried shallots (for garnish, if desired)

Some chopped spring onion (for garnish, if desired)

Methods:

1. In a heated wok, add 2 tbsp. of cooking oil, stir-fry pork belly until golden.  Remove the pork belly onto a plate.
2. In the same wok, with remaining oil, add dried shrimps and mushrooms. If it is too dry, add some cooking oil and continue to fry.
3. Add 1 tsp. white pepper and stir to mix.  Add 1 tsp. salt, 1 tsp. chicken stock granules and stir to mix.  If the ingredients are too dry, add a bit more oil.  Add oyster sauce and light soy sauce, continue to stir.  Then add in the rice and pork belly; stir well to ensure all the ingredients and rice are well incorporated. Add 1 tsp. dark soya sauce, stir to mix and taste for correct seasoning.  Add few tablespoons of mushrooms and dried shrimps soaking liquid, do not add too much, just as long as the rice mixture is not too dry.
4. Dish the rice mixture into a steaming dish and steam over high heat for 30 minutes.  
5. On the 30 minutes mark, check the rice. Stir in the peanuts.  Add a bit more water/mushroom or dried shrimp soaking liquid if needed.  Add a few tablespoon at a time.
6. Continue to steam on high heat for another 20 minutes until cooked through.
7. Remove from heat and garnish with fried shallots and chopped spring onion, if desired.  I only add them upon serving in individual bowls.

Ready to steam

This recipe is adapted from 'G8stromania Youtube' with slight adjustments to suit my cooking preference.

Milk Cookies (Moo Moo Cookies)

 

Ingredients:

100g. unsalted butter (softened)

120g. condensed milk

1 tsp. salt

230g. plain flour (sifted)

5g. cocoa powder (sifted)

Methods:

1. In a stand mixer, beat butter until light and fluffy.  Add condensed milk, beat until well combined.
2. Add in half of the plain flour, stir using a rubber spatula, then add in the rest and mix well to form a dough.
3. Take out a small dough of 70g.  Add cocoa powder and mix until blended.
4. Spread out the white dough on a piece of parchment paper.  Put another layer on top.  Use a rolling pin to roll out the dough until flat and thin.  Remove the top layer of parchment paper.  Pinch small portion of cocoa dough and randomly place cocoa dough over the plain dough until all is used up.  Place the parchment paper on top and continue to roll until the cocoa dough is well incorporated into the white dough.  Use a dough cutter to cut into squares.
5. Place on lined baking tray.  Bake in a preheated oven of 160 degree Celsius for 20-25 minutes.
6. Remove from oven and cool on a wire rack.

I adapted this recipe from 'Youtube QV Recipes.'

Coffee Cookies

 

Ingredients:

(A)   

3 tsp. instant coffee powder

2 tsp. warm water

(B)

250g. salted butter (room temperature)

60g. icing sugar

(C)

225g. plain flour (sifted)  

80g. cornflour (sifted)

1 tbsp. cocoa powder (sifted)

(D)

Chocolate chips 

Methods:

1. In a small bowl, combine (A) and set aside to cool to room temperature.
2. In a stand mixer, cream butter and icing sugar until light and fluffy.
3. Add coffee mixture, beat until incorporated.
4. Add ingredients (C) in few portions, mixing until well incorporated.  The outcome is a more wet cookie dough.
5. Transfer the dough into a piping bag attached with flower shape nozzle.
6. Pipe out the cookies onto a lined baking tray.
7. Add one chocolate chip on the top of the cookie.
8. Bake in a preheated oven of 150 degree Celsius for 15-20 minutes.

I adapted this recipe from 'Heavenly Cuisines' by Miko Tan.

Soft and Chewy White Chocolate and Cranberry Cookies

 

Ingredients:

170g. unsalted butter (room temperature)

100g. brown sugar

1/2 tsp. salt

1 egg (room temperature)

1 egg yolk (room temperature)

250g. plain flour (sifted)

3 tsp. baking powder (sifted)

180g. white chocolate chips

100g. dried cranberries (cut into slightly smaller pieces)

Methods:

1. On a stand mixer, beat butter and sugar until light and fluffy.
2. Add salt, egg, egg yolk and mix until completely combined.
3. On low speed, mix through flour and baking powder until just combined.  Do not over-mix.
4. Using a rubber spatula, stir though cranberries and white chocolate chips.
5. Cover the mixer bowl with cling film wrap and let it chill in the fridge for 30 minutes, or longer.
6. I use an ice-cream scoop to scoop the chilled batter and place them onto prepared lined baking tray.  Allow room for spreading.
7. Bake in a preheated oven of 180 degree Celsius (fan-forced) for 12-14 minutes or until edges have just started to appear golden.  (Do not over-bake).
8. Remove from oven and leave on the wire rack for 10 minutes.
9. Carefully remove cookies to a wire rack to cool completely.

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

Gingerbread Latte

After I made the Gingerbread Syrup, it's time to make a cup of Gingerbread Latte to enjoy during this Joyous Christmas Season...

Ingredients:

1/2 cup freshly brewed favorite coffee

1 to 2 tbsp. homemade Gingerbread Syrup

1/3 cup milk

Whipped Cream - topping

Methods:

1. Add the gingerbread syrup into the freshly brewed coffee.
2. Warm milk in a saucepan.  I use a small whisk to froth the milk.
3. Pour the milk over the coffee and syrup.  Add sweetener, if desired and to taste.  I did not add any sugar.
4. Top with whipped cream.
5. Time to enjoy...

Note:

As I did not add any sweetener, I add another scoop of whipped cream... It is not that sweet, but I can go with that, as I used to have my daily coffee without sugar. 

I adapted this recipe from 'Natalieshealth.com' with slight adjustment to suit my own preference.

Homemade Gingerbread Syrup

This is one of the late post from last year Christmas.  I made this Gingerbread Syrup for purpose of making Gingerbread Latte to enjoy during the Christmas Season.  I put the leftover in airtight bottles and store them in the fridge.  For information, the recipe calls for molasses, but I replace it with Golden Syrup.  

Ingredients: (makes about 1/2 cup)

1/4 cup golden syrup

1/4 cup boiling water

1 tsp. ground ginger/ginger powder

1 tsp. ground cinnamon/cinnamon powder

1/4 tsp. ground nutmeg/nutmeg powder

Methods:

1. Place the golden syrup and boiling water in a small saucepan over medium heat.  Bring to simmer.
2. Stir in ground ginger, ground cinnamon and ground nutmeg.  Use a whisk to mix the syrup.
3. Remove from heat and strain the syrup through a strainer.
4. Let it cool down completely, and store in glass jar with a lid.
5. Keep refrigerated for up to 3 months.

Note: 

This recipe also calls for 1/4 teaspoon ground cloves.  I can't find any in the place where I am staying, provided if I made them using whole dried cloves, but I just omit it.

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

Cranberry Lemon Shortbread

 

Ingredients:

160g. plain flour (sifted)

1/4 tsp. salt (sifted)

113g. unsalted butter (room temperature)

30g. brown sugar

Zest of 1 lemon

1/2 tbsp. lemon juice

40g. dried cranberry (slightly chopped)

Methods:

1. In a small bowl, mix in flour and salt, and set aside.
2. Using a stand mixer, beat butter and sugar until creamy at medium speed.  Add lemon zest and juice and beat until well combined.
3. Gradually add in the flour mixture and mix using low speed until combined.  Fold in cranberries and stir to mix using a rubber spatula.
4. Divide dough into 2 portions, form 2 logs, wrap with cling film and refrigerate until firm about 2-3 hours; or use the next day.
5. Remove from fridge, unwrap, slice dough into 1/4" thick.  Place cookies on lined trays.
6. Bake in a preheated oven of 170 degree Celsius for 12-15 minutes.
7. Cool cookies on a wire rack and store in a cookie jar.

I adapted this recipe from 'Bake with Paws.'