Snowmen Butter Cookies

 

Ingredients:

250 g. unsalted butter (softened)

1/3 cup caster sugar

1 tsp. water

2 to 2 1/4 cups plain flour (sifted)

Red and green liquid/paste food coloring

Black sesame seeds, for eyes

Almond nibs, for nose

Methods:

1. In a mixer bowl, cream butter and sugar until light and fluffy.  Beat in water.  Gradually beat in 2 cups flour and mix well, if needed, add remaining flour, 1 tablespoon at a time until dough is pliable, but not dry.  Place 1/3 cup dough each in 2 small bowls.  Add red to one and green to the other, mix to incorporate the color into the dough, and set aside.
2. Shape remaining dough into 12 1" balls, and 12 1 1/2" balls.  Place 1 small ball above 1 larger ball on ungreased baking sheets, flatten slightly.  I made the snowmen smaller; thus is able to make 16 Snowmen, instead of 12.
3. For each snowman, I shape 1 tsp. of colored dough into a hat, and place above head.  For scarf, shape a small portion of red and green dough into a 2" rope, twist ropes together, leaving one end untwisted. Place scarf around snowman's neck.  Insert black sesame seeds for eyes and almond nibs for nose.
4. Bake in a preheated oven of 176 degree Celsius for 10-12 minutes or until set.
5. Cool on baking sheet and when cooled down, store in airtight jars.

A closer view

This recipe is adapted from 'Taste of Home' by: Suzanne, with slight adjustments to suit my baking preference.

Simple Yam Rice in rice cooker

 

Ingredients: (serves 2)

100 g. yam (peeled and cubed)

20 g. dried shrimps (washed, soaked and drained)

3 shiitake mushrooms (washed, soaked and sliced) - reserve mushroom soaking water

2 shallots (peeled and sliced)

80 g. chicken breast (sliced)

1 cup rice (washed and drained)

1 tbsp. cooking oil

Seasoning for chicken:

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. cornflour

Dash ground white pepper

1/2 egg white 

Seasoning:

1/2 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1/2 tsp. ground white pepper

1/4 tbsp. dark soy sauce (for color - amount depends on the type of sauce you are using)

Methods:

1. In a heated wok, add cooking oil.  Saute shallots, add dried shrimps, mushrooms, and fry until fragrant.
2. Add yam cubes and fry for 2 minutes, then add chicken and fry until turn opaque.  Add rice, mix evenly.  Add in seasonings and stir well until combined.
3. Transfer to rice cooker, add water and mushroom soaking water.  
4. Switch on rice cooker to cook rice.  After finished cooking, do not immediately open up the rice cooker; let it in 'keep warm' mode for at least 15-20 minutes, to let the rice and ingredients properly cooked through.
5. Serve!

I adapted this recipe from 'Youtube' by: G8stromania

Chicken Rice Casserole

Ingredients: (serves 3)

1 tbsp. butter

1/2 onion (peeled and diced)

1/2 cup celery (diced)

1 clove garlic (finely chopped)

1 tbsp. plain flour 

1/2 cup chicken stock

1/4 cup milk

Salt and pepper (to taste)

1/2 tsp. chicken stock granules

1 1/2 cups cooked long grain rice

1 cup chicken breast (cooked/shredded/diced)

1 cup cheddar cheese (grated)

2 slices ham (cooked and chopped)

1 tbsp. spring onion (chopped)/ coriander - garnish

Methods:

1. In a large saucepan, melt butter over medium heat.
2. Saute onion and celery until softened.
3. Add garlic, stir and cook a further 30 seconds.
4. Sprinkle flour and mix well.
5. Whisk in the chicken stock, chicken stock granules and milk, and cook until thickened.
6. Season to taste with salt and pepper.
7. Add the rice, chicken and 1/4 cup cheese and ham (keep some for sprinkling over the top), and mix well until well combined.
8. Remove from heat into an oven-proof casserole, smooth the top with a spoon, top with remaining cheddar cheese.
9. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, and until cheese has melted and lightly brown.
10. Garnish with spring onion/coriander and extra ham.
11. Enjoy!

I adapted this recipe by: Kylee Cooks with slight adjustment to suit my cooking preference.

Spritz Cookies

 

Ingredients:

150 g. unsalted butter (room temperature)

70 g. icing sugar

Half egg yolk

1 pinch of salt

1 tbsp. milk

1 1/2 tbsp. milk powder

155 g. plain flour (sifted)

55 g. cornflour (sifted)

Sprinkles

Methods:

1. Cream butter, icing sugar, egg yolk and salt until fluffy.  Add in milk, milk powder and mix well.
2. Slowly add in plain flour, cornflour and beat until dough becomes soft and non-stick to hands.  Cover dough with wrap and chill in the fridge for 30 minutes.
3. Transfer cookie dough to cookie press.
4. Press cookies on lined baking sheet, about 1" apart.  Add sprinkles on top, bake in preheated oven of 176 degree Celsius for 15 minutes, or until cookies turn very light brown color.
5. Cool in rack and store in airtight container.

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

Super Moist Banana Cake

 

Ingredients:

113 g. unsalted butter (room temperature)

100 g. caster sugar

4 medium bananas (mashed)

2 eggs

2 tbsp. milk

160 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. baking soda (sifted)

1 pinch of salt

Methods:

1. Cream butter and sugar until light and fluffy.
2. Add in eggs and milk and beat until combined.
3. Add in mashed banana and mix well.
4. Lastly, add flour, salt, baking powder and baking soda into the mixture and use a spatula to fold everything together.
5. Pour into a 9-inch lined loaf pan and bake in a preheated oven of 170 degree Celsius for 55-60 minutes.  Insert a wooden skewer into the middle of the cake, and if it comes out clean, then it's done.
6. Place on a wire rack to let it cool.
7. Slice and serve....

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

Creamy Japanese Potato Salad

 

Ingredients: (serves 2)

2 large potatoes/3 medium

1/4 cucumber (thinly sliced)

1/4 cup carrot strips/coarsely grated

1 hard boiled egg (roughly chopped)

3 tbsp. Japanese Kewpie mayonnaise

1/2 tsp. vinegar

1/2 tsp. yellow mustard

1 tbsp. sliced spring onion

Salt 

Methods:

1. Place potatoes in a pot, cover with water and season water generously with salt.  Place over high heat and bring to the boil.  Simmer until soft or easily pierced with a knife.
2. While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with 2 dashes of salt.  Mix well and set aside for 10 minutes.  Then gather the vegetables with your hands and gently squeeze and discard any excess liquid.  Place vegetables in a large bowl.
3. Drain the cooked potatoes and allow them to cool slightly.  Use a small knife to peel off and discard the skin.  Cut the peeled potatoes into rough chunks.  Add the potato to the bowl with the cucumber and carrot.
4. Add eggs, mayonnaise, vinegar, mustard and spring onion.  Season with dash of salt.  Mix until well combined.  I use a fork to lightly mashed, so you get part mashed and part chunk of potatoes.
5. Serve as a side dish.

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

Char Siu Glazed Meatloaf

 

Ingredients: (serves 2-3)

500 g. minced pork

1/2 cup panko breadcrumbs

1 tsp. chicken stock granules

1/4 cup tomato ketchup

1/4 cup Chinese Char Siu Sauce

1/2 carrot (peeled, coarsely grated)

1 tbsp. finely slice spring onion

1 tbsp. chopped coriander

1/2 egg

1 tsp. salt

Dash ground black pepper

1/2 cup water

Topping/Sprinkle (optional)

Chili flakes

Toasted white sesame seeds

Quick pickled carrots:

1/4 carrot (peeled and julienned)

1/2 red chili (finely sliced)

1/2 tbsp. granulated sugar

1/2 tbsp. vinegar

1/4 tsp. salt

Methods:

1. Line a 3" x 6" loaf pan with Silicon parchment paper, allowing the paper to overhang the 2 long sides.
2. In a bowl, add breadcrumbs, chicken stock granules and 1/2 cup water.  Mix and allow to absorb for 5 minutes.
3. In a small bowl, combine ketchup and char siu sauce.
4. In a separate large bowl, place the minced pork, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and black pepper.  Add half of the ketchup and char siu sauce mixture (reserve the remainder for later).  Mix well until combined.
5. Place the minced mixture in the prepared pan, pressing down well.  Bake in a preheated oven of 160 degree Celsius for 30 minutes.  Drain off any excess fat and juices.  Glaze the top of the meatloaf with the reserved ketchup mixture.  Bake for a further 20 minutes or until top is golden.
6. In the meantime, make the quick pickled carrots.  Combine the ingredients in a bowl, set aside for at least 10 minutes. I prefer to pickle it longer. 
7. Remove the meatloaf from the oven and rest for 10 minutes.  
8. Remove from pan onto a serving plate.  Sprinkle with chili flakes and sesame seeds (if using).  Slice and serve with quick pickled carrots and other side ingredients, based on your preference.  I serve mine with Creamy Japanese Potato Salad.  Look out for the recipe in my next blog.

Before baking

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

Sticky BBQ Pork Rice Bowl

 

Ingredients: (serves 2)

400 g. pork belly (skin on, cut into 3" long and 1/4" thick)

2 garlic cloves (finely chopped)

1/2 tbsp. finely grated ginger

300 g. Chinese cabbage (thinly shredded)

2 green apples (peeled, cored, chop into chunks)

1/2 cup chicken stock

1 tbsp. Shaoxing Wine

1/2 tbsp. cooking oil

To serve: 

Steamed rice

Spring onion (thinly sliced)

Red chili (sliced) - optional

Hoisin Glaze: Combine in a small bowl

1 tbsp. hoisin sauce

1/2 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tsp. Five Spice Powder

Methods:

1. In a saucepan on medium-high heat, add oil.  Cook pork until golden on each sides.  Turn off heat and transfer pork to a plate.
2. Turn heat back on, in the same pan with remaining oil, add garlic and ginger, stirring until aromatic.  Add cabbage and apple and stir to combine.  Drizzle the stock and Shaoxing wine over the cabbage mixture.  Off the heat, remove the cabbage and apple into a baking dish, spread it out evenly.  Place pork on top, brush the top of the pork with half of the glaze.  
3. Bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  Turn the pork over and brush with remaining glaze, bake for a further 15 minutes or until crisp and golden.  I use a fork to prick on the meat to ensure its soft enough.  If it is still hard, then let it bake again for a few more minutes.  This depends on individual's liking.
4. Place rice into 2 serving bowls.  Top with pork, roasted cabbage and apple, and drizzle juices over; scatter over spring onion and chilis.
5. Ready to serve!

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