Purple Sweet Potato Snowskin Mooncake

 

Ingredients:

(A) Filling

500 g. Purple Sweet Potatoes (without skin)

100 ml. water (add to steam)

150 ml. water (add to blend)

120 g. condensed milk

80 g. unsalted butter (melted)

150 ml. coconut milk

80 g. wheat starch

1/2 tsp. salt

(B)  Skin Dough

130 g. glutinous rice flour

130 g. rice flour

80 g. wheat starch

140 g. icing sugar

400 ml. full cream milk (include purple water from steaming the sweet potatoes)

50 g. condensed milk

80 g. unsalted butter (melted)

(C)  Glutinous Rice for coating

150 g. glutinous rice flour

Methods:

1. Peel purple sweet potatoes; cut into cubes; add 100 ml. water; and steam in boiling water until the potatoes are fork tender.  Use a sieve to drain out the purple water; and retain the water for later use.
2. Transfer the cooked sweet potatoes into the blender bowl; add 150 ml. water, condensed milk, coconut milk, melted butter, and wheat starch.  Cover with the lid and blend well.
3. Transfer blended potato mixture into a non-stick pan.  Add salt.  Stir continuously to cook over medium heat.  Paste is almost ready when it starts to pull away from the sides of the pan.  Transfer the filling into a bowl.  Smooth the top and place a piece of cling wrap over the top, lightly pressing the wrap to touch the top of the filling, this is to prevent the paste from drying up.  Refrigerate for at lease 2 hours.
4. After chill, scoop about 45g. of paste and roll into a ball.  If the dough is hard, give it a quick knead with your hand to soften the dough, then roll into a ball, and place on a pan lined with cling wrap.  Repeat until all is done.  Cover with cling wrap and let chill in the fridge.
5. To prepare the skin: In a large bowl add glutinous rice flour, rice flour, wheat starch, and icing sugar.  Combine with a whisk.  Set aside.
6. In a jug, add the purple water and mix in the milk to get a total amount of 400 ml., and stir to mix.
7. Add milk mixture into the flour mixture, and mix using a whisk until smooth.  Add condensed milk, give it a whisk, then add in melted butter and whisk until the butter is no longer visible.  Pour through a sieve into a steaming pan and place into a steaming pot.  Cover the steaming pot, but allow a small gap opening to prevent water from dripping onto the dough.  Steam over hot boiling water.  Dough is cooked when no liquid batter sticks onto the knife.  Use a knife to slice into the dough to check doneness.
8. Next, use a rubber spatula to cut the cooked skin dough into squares.  This will ease removing the dough from the pan.  Use a large plastic spatula to scrap the dough from the pan, and allow to cool before kneading.  Once cooled, knead in pan to a rough ball.  Then transfer onto a pastry mat to knead into a smooth dough.  Cover with cling wrap and refrigerate/chill for at least 2 hours.
9. Meanwhile, let's prepare the glutinous rice for coating.  Stir fry glutinous rice flour in a non-stick pan over medium heat.  Continue to stir fry until flour is cooked/has turn yellowish.  Transfer cooked flour into a dry bowl to cool.
10. After 2 hours, take out the chilled skin dough from the fridge.  Cut out portions of 45g. each.  Take a dough, quick knead with hand to soften the dough, and roll into a ball.  Place the ball onto a pan lined with cling wrap.  Repeat until all is done.
11. Coat a skin dough lightly with cooked glutinous rice flour, place on the pastry mat, flatten it with your palm into a circle.  Pick up the dough and use fingers to gently press/mold it into a bigger circle.  Place a sweet potato filling in the middle, flip over and use fingers to gently close the skin dough around the filling.  Flip over again, gently and gradually seal to close.  Roll between your palms to a round ball.  Again, coat with cooked glutinous rice flour, roll with your palms to dust off any excess flour.  Shape to fill mooncake mould.  Insert into the mooncake mould, gently push to fit the mould.  Place mould on pastry mat and press firmly once.  Gently remove mooncake from mould.  Repeat until all is done.
12. Place the mooncake in a container and chill in the fridge before serving.

Let me share some photos which I've captured throughout the process of making these yummylicious snowskin mooncake....

This is a long recipe, it takes me almost a whole day making them (including chilling time); but it's a worthy effort.  To be frank, this is the first time I try out this Snowskin Mooncake from scratch.  As homemade mooncakes are less sweet, we can eat more ~ Thumbs Up! ~

I adapted this recipe from Youtube by: Dapur 2020

Hoi An-style Chicken Rice

 

Ingredients: (serves 2)

2 chicken whole legs

1 litre water

2 tsp. chicken stock granules (to taste)

1 medium onion (skin-on, halved)

2 thick slices ginger (peeled)

1/2 tsp. ground tumeric

1 cup rice (uncooked) - washed and drained

Crispy fried shallots (to serve) - optional

Nuoc cham dressing:

3 tbsp. fish sauce

2 tbsp. white vinegar

3 tbsp. sugar

2 tbsp. lime juice

1 red chili (finely chopped)

2 cloves garlic (peeled and finely chopped)

Methods:

1. Remove the excess chicken fat from the chicken, dice into small pieces.  Place into a wok over medium heat and gently cook until you get 2 tablespoons of fat and the chicken trimmings are golden brown. 
2. Place chicken legs into a pot, cover with water and add 2 teaspoon of chicken stock granules.  Add the onion, ginger and ground tumeric.  Bring to a simmer over medium heat.  Then, reduce heat to low and simmer until the chicken are cooked through.
3. Remove and discard the golden chicken trimmings and excess oil from the wok in (1).  We only need 2 tablespoons.  Add the rice to the chicken fat and 1/2 tsp. chicken stock granules, stir to get all the lovely chicken flavours over the rice. Remove the rice into the inner pot of the rice cooker, ladle 2 1/4 cups of chicken stock that your chicken is cooking in (2), give it a stir, and place into the rice cooker and start cooking.
4. Once the rice cooker have finished cooking and switch to 'keep warm', let the rice sit in the rice cooker for at least 15 minutes.
5. To make the nuoc cham dressing, whisk the ingredients together until the sugar dissolves.  Set aside for later.  I keep leftover nuoc cham dressing in airtight glass bottles and keep them in the fridge.
6. Remove chicken legs from the broth and set aside.  Taste and season the broth with chicken stock granules, if needed.
7. To serve, puff up rice with a rice spatula, spoon onto separate plates.  Top with a chicken leg; serve with chicken soup, nuoc cham dressing and any sides of your preference.  Since I have carrot & radish kimchi which I made recently, I serve it together with this yummylicious chicken rice.  Consider it as a Fusion between Vietnamese and Korean ~ Thumbs Up! ~

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

For those who are interested in this carrot & radish kimchi, I will upload in my blog, hopefully, soonest.  Thank you all for your patience ~ smile ~

Stir-Fry Chicken With Broccoli

Ingredients: (serves 2)

1 chicken whole leg (remove bone and skin) - cut into bite-sized pieces

1 small or 1/2 medium broccoli florets

1" ginger (peeled and julienned)

2  tbsp. cooking oil

Marinade:

1 1/2 tsp. light soy sauce

1 tsp. Shaoxing Wine

1/4 tsp. sesame oil

2 dashes ground white pepper

1 1/2 tsp. corn flour

Sauce: (mix in a small bowl)

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of sesame oil

1/4 tsp. granulated sugar

1/2 tsp. corn flour

2 tbsp. water

Methods:

1. In a bowl, add in chicken and toss in the marinade ingredients; set aside for at lease 15 minutes.
2. In a pot, bring water to a boil and add a few drops of oil.  Blanch the broccoli florets in the hot water, about 10 seconds.  Remove the broccoli using a slotted spoon into a bowl and set aside.
3. Heat 1 tablespoon of oil in a wok over high heat.  Stir-fry the chicken until almost cook.  Dish out and set aside.
4. In a clean heated wok, add the remaining 1 tablespoon of oil over high heat.  Add the ginger  and stir fry until aromatic.  Add the chicken and stir-fry until the chicken is cooked through.  Add the broccoli and then pour in the sauce, stir to combine the ingredients well.
5. Switch off heat and remove into a serving plate.

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

Pasta, Chicken Tenders and Avocado Salad

 

Ingredients: (serves 1)

1/3 cup pasta of your choice

2 tbsp. corn kernels

2 tbsp. green peas

1 piece cooked and sliced breaded chicken tender (for recipe, click here)

1/2 avocado (sliced) - cut and slice only during serving time

1 tbsp. unsalted butter

1/4 cup Japanese Mayonnaise (Kewpie Mayo)

1 tbsp. sweetened condensed milk

1 tbsp. lemon juice (freshly squeeze)

Ground white pepper (to taste)

Methods:

1. In a small bowl, add mayonnaise, condensed milk, lemon juice and pepper.  Stir until well mixed and set aside.
2. Boil a medium pot with water, lightly salted and add a bit of oil. (I prefer to add a bit of oil to prevent the pasta from sticking together).  Add in pasta and cook until tender, drain and set aside.
3. In a heated pan, add butter; when the butter has almost melted, add in corn kernels and green peas.  Stir-fry for about 2 minutes, dish into a large bowl.
4. Add in pasta, and the salad dressing.  Toss gently until all the ingredients are evenly coated with the dressing.
5. Cover with plastic wrap/lid and place in the refrigerator.
6. To serve: spoon the salad into a serving plate, add the sliced chicken tender and sliced avocado at the side.

Buttered Rice

Ingredients: (serves 2)

1 cup long grain rice (I use Basmati Rice) - I measure using rice cup

3 tbsp. unsalted butter

1/4 medium onion (peeled and finely diced)

2 dried bay leaves

2 cups (rice cup) water

1 tsp. chicken stock granules - add more to taste, if needed

Dash of ground white pepper - to taste

Dried parsley flakes (optional)

Methods:

1. To get ready the rice; wash/rinse, soak in water for an hour, and drain.  I normally soak Basmati Rice. 
2. In a heated wok, using medium-low heat, melt butter.  Add in onion and saute gently until fragrant.  Stir in rice grains to coat in the butter.
3. Add in chicken stock granules, white pepper and bay leaves; give it a stir to mix.  Switch off heat.
4. Scoop the rice into the inner pot of the rice cooker.  Add in 2 cups water, give it a stir, and taste for correct seasoning.  Add more chicken stock granules if needed.
5. Place the inner pot into the rice cooker, and start cooking.
6. Once the rice cooker has finished cooking and switch to 'keep warm,' let the rice sit inside the rice cooker for at least 15 minutes.
7. To serve, puff up rice with a rice spatula; remove bay leaves, scoop into individual bowls or plates; sprinkle some dried parsley flakes and dinner is serve!

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

Simple Baked Chicken Drumsticks

As the weather is getting hotter in the country where I am from, as homecook, I will try as much as possible to minimize my time spend in the wet kitchen or standing in front of the stove.  What couldn't be made easier than marinating some chicken drumsticks a day earlier, place them in zip log bag, pop them in the fridge, and take them out 30 minutes before time of baking; and bake them in a Convection Oven/Air Fryer.

This is one simple baked chicken drumsticks, marinated with a few simple ingredients which are readily available in our pantry, to share with all who are interested.

Ingredients: (serves 2)

5 chicken drumsticks (cleaned and wiped dry)

1 1/2 tsp. smoked paprika

1 tsp. brown sugar

1/2 tsp. garlic powder

1/4 tsp. ground white/black pepper

1/2 tsp. salt

1/2 tbsp. cooking oil

Methods:

1. Place the chicken drumsticks into a zip-log bag.
2. Add in the cooking oil, toss to ensure well incorporated.
3. In a small bowl, mix paprika, brown sugar, garlic powder, pepper and salt well.  Add into the chicken drumsticks.  Toss, turn and squish the zip-log bag to ensure the drumsticks are evenly marinated.  Remove air from the bag, zip it and place in the fridge overnight.  In between the marination time, I will again toss, turn and squish the zip-log bag to ensure even marination of the drumsticks.
4. Bring the chicken drumsticks out of the fridge to room temperature 30 minutes before baking time.
5. Place the marinated chicken on a greased rack; bake in a convection oven of 190 degree Celsius for 15 minutes; turn the drumsticks over and continue to bake for another 10-15 minutes, until nicely browned.
6. Remove onto a serving plate, and dinner is ready to be served!

Note:  I serve these simple and delicious baked chicken drumsticks with Buttered Rice.  Refer to my next blog write-up for the recipe.

This recipe is adapted from 'simplyhomecooked.com' with quite a number of adjustments to suit my cooking preference.

Stir-Fried Kimchi Chicken Thighs

Since I have my homemade Kimchi in the fridge, I've decided to stir-fry a chicken dish with kimchi for my dinner.  It is a delicious dish and can be stir-fried using pork as well.

Ingredients: (serves 2)

250 g. chicken thighs (boneless) - clean and cut into bite-sized pieces

1/3 cup kimchi with some of the liquid (you can add more, if preferred)

1/2 onion (peeled and sliced, slightly thicker)

1 sprig spring onion (optional) - I didn't use as my kimchi contain spring onions

2 tbsp. cooking oil

2 tbsp. water (if the dish is too dry)

Marinade:

1/2 tbsp. gochujang (if you prefer more spicy add more, or like wise)

1/2 tbsp. light soy sauce

1 tsp. granulated sugar (taste according to your preference)

2 cloves garlic (peeled and finely chopped)

1 tbsp. Shaoxing wine

Methods:

1. In a medium bowl, add chicken thighs; mix in the marinade ingredients until incorporated, and set aside for at least an hour to let the marinade seeps through.
2. In a medium heated wok, add oil, swirl the wok, and when it's heated up, add in the marinated chicken together with the marinade.  Spread it over the the wok, let it sear for a minute without stirring, then use a spatula to turn it over and sear the other side.
3. Add in the onion and stir-fry for a minute or so; next add in the kimchi and continue to stir to combine.  If the dish is too dry, add 1 or 2 tablespoons of water.  Again stir to mix.  Taste for correct seasoning according to your own preference.  (you can either add a tiny dash of sugar, light soy sauce or chicken stock granules).  I did not add any extra seasoning.
4. Switch off heat, dish onto a serving plate, sprinkle with chopped spring onion (if you are using) and serve!

Breaded Chicken Tenders

Ingredients:

400 g. chicken tenders

Cooking oil

Chicken marinades:

1/4 cup mayonnaise 

1 tbsp. Dijon Mustard

2 cloves garlic (peeled and minced)

Breading mixture:

1/2 tsp. salt

1/8 tsp. ground white pepper

1 cup panko bread crumbs

1/4 cup grated Parmesan cheese

Methods:

1. Combine all marinade ingredients in a large bowl.  Add the chicken tenders and toss to ensure well combined.  Let it marinate for few hours.
2. In a deep plate, combine all the breading ingredients.  
3. Then, generously coat the chicken tenders in the breading mixture.
4. Place the breaded chicken on a lightly greased baking sheet.  Lightly spray cooking oil over the chicken.
5. Bake in a preheated oven of 200 degree Celsius for about 20 minutes, or until slightly golden and crunchy.
6. Remove chicken onto a serving dish and serve with your favorite sauce.

Note:  The actual recipe is using Air Fryer, with is having a shorter cooking time.

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

Soft and Fluffy Wholemeal Bread

This is another Wholemeal Bread recipe which I have attempted many times throughout my 1 year and 6 months of bread making journey.  This recipe have a flour combination of 260 g. bread flour and 90 g. wholemeal flour.  If you refer your bread with lesser wholemeal flour, then this is a great recipe to adapt.

Just to share with fans of wholemeal bread, I enjoys making them into different shapes, and here's to share....

One loaf bread

Makes 10 separate buns with fillings

Makes 3 small loaves in 1 loaf pan

For everyone's information, the round buns in the picture above, are filled with milky coconut filling.

A few more pictures to share during my process of baking this yummy wholemeal bread...

The bread texture is fluffy, soft and moist

The recipe source for this wholemeal bread is available here.

Hope you all enjoys baking as much as I do ~ cheers ~

Wholemeal Bread

 

These Wholemeal Bread are so yummylicious; if you are a real fan of wholemeal bread, this recipe will sure win your heart.  It has a combination of 300 g. wholemeal flour and 200 g. bread flour.  This recipe is quite big, and as my baking pan is unable to accommodate all the bread rolls, thus I've decided to bake using 2 baking pans of different sizes; and I baked them into 6 long rolls and 3 round buns.

For those who are interested to give this recipe a try, click this Youtube link here.

Let me share a few more photos with all my readers....

Dough ready for first proofing

After first proofing

Ready for baking

These rolls/buns are so soft and fluffy.  Let us enjoy them with a cup of freshly brewed coffee or tea.

Hot Cross Buns Loaf

This recipe is the same as the Soft and Fluffy Chocolate Orange Hot Cross Buns which I've posted much earlier.  Since the author of this recipe is turning it into a Loaf, I might as well follow ~ smile ~

Love the outcome!  However, as I am using a slightly different size of loaf pan, my loaf comes out shorter and a bit wider; but it doesn't matter, as long as it is delicious!

The recipe source can be obtain here.  Scroll until the end to get the 'Tweaks and Variations' on the Loaf version.

I am proud to share my baking journey of this recipe through some photos which I've captured while in the process of making this delicious and beautiful Hot Cross Buns Loaf.

Ready for first proofing

After first proofing

Ready for baking

Tea is ready to be served!

This recipe is adapted from 'The Bakeanista' with slight adjustments to suit my baking preference.

Kimchi Porridge

Kimchi Porridge has never cross my mind before.  It all happened one morning, when a friend posted in Facebook, her breakfast of Kimchi Porridge.  Out of curiosity, I asked her whether it's nice? Her answer was 'you should try it!'  Without much ado, I try it out for my lunch, and my, oh, my...it is so delicious!!  I wish I can continue eating, but have to stop myself, as the portion is already BIG!

Let me  share this recipe briefly, since it's just a simple meal.

Ingredients: (serves 1)

3/4 cup rice (I use the rice cup)

1/3 cup kimchi (my homemade recipe can be viewed here)

Slices of pork belly (you can use any types of meat) 

1 tsp. light soy sauce

1 1/2 tsp. cornflour

Dash of chicken stock granules (to taste)

Methods:

1. In a small bowl, marinate pork belly slices with light soy sauce. Let it marinate in the fridge.  Just before cooking, add cornflour into the meat, mix it and set aside.
2. In a pot, add rice, rinse, add enough water for cooking porridge, and boil using medium heat.  Stir often to prevent the rice from sticking onto the bottom of the pot. Next, I add in the pork belly, pieces by pieces so it won't lump together.  Once it comes to a boil continue to stir; and cook a while more, until the rice grains are soft but not mushy. Add in the kimchi together with the juice; stir to combine and let it comes to a boil.  Taste for correct seasoning, and  add chicken stock granules.  Give it a stir to combine.
3. Once it comes to a rolling boil, switch off heat, cover with the lid and let the porridge and all the other ingredients continue to cook in the pot for another 5 minutes.
4. Ready to serve!!

Stir-Fried Spicy Korean Chicken

Ingredients: (serves 2)

250 g. chicken thighs (boneless and skinless) - sliced to bite size pieces

2 garlic cloves (peeled and chopped)

1/2 onion (peeled and sliced)

1 1/2" carrot (peeled and finely sliced)

1/2 tbsp. cooking oil

Finely grated zest of 1/2 lemon

1/4 tsp. sesame seeds (toasted) - garnish

2 sprigs spring onion (cut into batons) - I omit

Spicy marinade: 

1 1/2 tbsp. gochujang

1 tbsp. light soy sauce

1 tsp. granulated sugar

1/2 tsp. finely grated ginger

1/2 tbsp. sesame oil

Methods:

1. In a bowl, mix together the marinade ingredients with the chicken.  Let it marinade for at least one hour.
2. Heat the cooking oil in a wok over medium-high heat.  Saute garlic and onion for 10 seconds.  Add the chicken and all the marinade.  Spread the chicken out in the wok and allow it to sear for about half a minute before stir-frying.  Repeat the searing and stir-frying process until the  chicken is just cooked.  Then add the carrot and spring onion (if using), and give it a quick stir-fry.  Turn the heat off and toss through the lemon zest.
3. Remove onto a serving plate and sprinkle with sesame seeds.
4. I serve this dish as a meat dish with freshly cooked fluffy rice and some other dishes for dinner.

Note: The original recipe is using pork to cook this delicious dish, but I use chicken thighs instead.  I believe both meat works well!

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

Iced Matcha Latte

 

Ingredients: (serves 1)

2 tbsp. boiling water

1 tsp. matcha green tea powder (I use NIKO NEKO)

1 1/2 tbsp. honey

1 cup whole milk

Ice cubes

Methods:

1. In a small bowl mix/bloom the matcha powder with boiling water until dissolved.
2. In a mason jar add honey and milk; froth or shake in a mason jar with lid on.
3. Add some ice cubes into a serving glass.
4. Pour the sweetened milk into the glass over the ice cubes.
5. Gently pour the matcha mixture into the glass, stir and enjoy.

I adapted this recipe from 'thebusybaker.ca' with a slight adjustment to suit my preference.

Condensed Milk Bread

 

I love this bread, which is soft-fluffy on the inside, and sweet-milky on the crust.  With or without any spread is fine for me.

I adapted this recipe from 'rasamalaysia.com', and if you are interested to make it, follow this link for the recipe.

For infor, this recipe yields 2 loaves...

The picture above shows the loaves are ready for second proofing.  Hope you all enjoy making this delicious bread as much as I do. ~ Cheers ~

Healthy Chili Tuna Pasta Salad

I am preparing a healthy side dish to go with my Baked Chicken Drumsticks, from my earlier post.  This side dish is served with loads of butter head lettuce and baby tomatoes.

Ingredients:

1 bowl dry pasta

1 can chili tuna (oil)

1/4 cup green peas

1/4 cup corn kernels

Dash of salt and pepper (to taste)

Butter head lettuce

Baby tomatoes

Methods:

1.  Bring a pot of water to the boil and add some salt and dash of cooking oil.  Add dry pasta and cook according to packet instructions.  Drain and place onto a large bowl.  I add some cooking oil, so the pasta won't stick together.  
2. Place the tuna into a bowl and break it up using a fork.
3. Add tuna, green peas, corn kernels into the pasta.  Season with salt and pepper.
4. Mix thoroughly and serve onto a large plate with butter head lettuce and baby tomatoes.
5. You can garnish with some nuts, if desired.  I did not.

This simple salad recipe is adapted from 'thedevilwearssalad.com' with adjustments to suit my cooking preference.

Baked Chicken Drumsticks

As part of my plan for the next day's dinner; I marinated some chicken drumsticks in a zip-lock bag overnight; bring them out to room temperature for 30 minutes, and baked them in my Convection Oven or you can bake them in Air Fryer.  I served these yummy drumsticks with my homemade healthy chili tuna pasta salad with loads of butter-head lettuce and baby tomatoes.

Ingredients: (serves 2)

5 chicken drumsticks (washed and pat dry with paper towels)

1 tbsp. corn oil

1 tsp. chicken stock granules

2 tsp. paprika

3 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. dried thyme

1 tsp. brown sugar

Methods:

1. Place the chicken drumsticks into a large bowl.
2. Drizzle oil over the chicken and mix it using your clean hands.  Put the oiled drumsticks into a Zip lock bag.
3. In a small bowl, combine chicken stock granules, paprika, garlic powder, onion powder, dried thyme and brown sugar with a fork.
4. Pour the seasoning onto the chicken and toss everything together until the chicken is fully coated.  Squeeze out air, zip the bag and refrigerate it overnight to marinate.
5. Bring the marinated chicken to room temperature 30 minutes before baking.
6. Place the chicken drumsticks on a rack, and bake in a Convection Oven of 190 degree Celsius for 20 minutes, turn over the drumsticks and continue to bake until golden and fully cooked.
7. Remove from oven, let it rest for a few minutes and serve with some side dishes.

The recipe for the side dish can be obtain in my next blog.

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

Scones

I have made many attempts trying out the different types of Scones.  This recent recipe is slight different from the rest as it calls for an extra ingredient: 3 tablespoons of custard powder.  The outcome is stunning, a golden-hue colored Scones!

Ingredients:

2 cups plain flour (sifted)

3 tbsp. granulated sugar

113 g. cold unsalted butter (grated)

1/2 cup buttermilk

3 tbsp. custard powder

1 egg

2 3/4 tsp. baking powder

1/4 tsp. salt

** All ingredients should be cold (I weigh them and put them into the fridge)

Methods:

1. In a large bowl, add in flour, baking powder, custard powder, sugar and salt.  Whisk well to combine.
2. Add in butter.  Use a pastry cutter to work on it until you get a crumbly mixture.  You can use your finger tips to work on it, but I have warm fingers, thus prefer to use a pastry cutter instead.
3. In a small bowl add buttermilk and egg.  Mix together using a fork.  Pour the mixture into the flour butter mixture.
4. Mix with a rubber spatula just to combine the wet and dry ingredients together.  Then transfer the dough to a lightly floured surface.
5. Spread the dough and slightly flatten it using a rolling pin or your palm.
6. Dip your cookie cutter in flour, cut out each piece and place on a baking sheet.  Gather the leftover dough and cut more scones out of it.
7. Brush the top with milk or egg wash.  I brush mine with milk.
8. Bake in a preheated oven of 180 degree Celsius for 20 minutes or until slightly golden on the top.
9. Place the baking sheet on a wire rack to let it cool down a bit; remove the scones onto a wire rack to let it cool completely.
10. Store scones in container.

I adapted this recipe from 'Heba's Treats' with slight adjustments to suit my baking preference.

Homemade Pizza with White Sauce

It's Sunday, a day which, once a while, I will make a batch of Pizza Dough; immediately bake one pizza for the day's lunch, and keep another portion of the dough in the freezer, and bake it for breakfast on a weekday.

So happen that my pizza baking day coincide with my hubby's birthday!  I decided to put a 'Happy Birthday Cake Topper' on the baked Pizza.  What a fun thing to do ~ smile ~

This is where he gets to have his first piece of Pizza, generously slathered with a special white sauce made from butter, milk, Parmesan cheese, bit of flour and chopped garlic; topped with ham, button mushroom, shredded mozzarella cheese and dried oregano.

I adapted this Pizza recipe from here.  Click on the link to get the full detailed recipe, if you are interested to bake your own pizza.  However, I adapted the recipe with some changes to suit my baking preference.

I am most grateful to share some photos which I've captured during my baking process...

White Sauce

Pizza topping: mushroom and ham

Dough ready to assemble

Spread with White Sauce

Ready for baking....

Stir-Fried Spicy Sichuan Cabbage

 

Ingredients: (serves 2)

Half medium cabbage

2 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

1 fresh red chili (roughly chopped)

3 dried chili (halved)

Seasoning:

Dash of chicken stock granules

1 tsp. sugar

1 tbsp. light soy sauce

1 tbsp. oyster sauce

1 tbsp. rice vinegar

Methods:

1. Cut out the cabbage leaves and tear them into small pieces.  Wash, soak and drain the cabbage with a colander.  Set aside.
2. In a heated wok/frying pan, add cooking oil.  Saute garlic, red chili and dried chili until golden brown.
3. Add the cabbage and give it a few quick stir, then add all the seasoning ingredients.  Continue to stir-fry until the cabbage are evenly coated with the seasonings, and are cooked.
4. Dish onto a serving plate and serve immediately.

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

Fried Black Pomfret with Tumeric and Curry Powder

Ingredients: (serves 2)

Half, large black pomfret

1" ginger (peeled and thinly sliced)

Cooking oil (for frying fish)

Seasoning: (mix in a small bowl)

1/2 tsp. salt

1/2 tbsp. Tumeric Powder

1/2 tbsp. Curry Powder

Methods:

1. Clean fish, cut 2 slashes and marinate with the seasoning ingredients; including the cut side and inside the slashes to ensure even marination.  Set aside in the fridge for at least 1 hour.
2. Heat up enough oil in a wok. (as my fish is thicker, I add more oil).  Add in ginger, fry until fragrant and  crisp; dish onto a bowl and set aside.
3. In the same heated wok, fry fish until both the surfaces turns golden brown.  Dish fish out from the wok and drain remaining oil; place onto a serving plate and top with fried ginger.
4. Serve with freshly cooked hot fluffy rice and other dishes.

This recipe is adapted from 'Madam Ng Recipe' with a slight adjustment to suit my cooking preference.