Easy Salad With Kewpie Mayonnaise

Salads have always been my favorite lunch options.  There are times when I will prepare the dressing and place them in jars in the fridge; but whenever I am lazy, I will just make use of my favorite Kewpie Mayonnaise.

I am sharing two Salads which are 'Simple Yet Yummylicious!'

(1)  Corals, cucumbers and grapes.

(2)  Corals, grapes, cucumbers, white dragonfruit and barley grains.  I am using our local barley to cook barley soup.  The recipe can be obtain here.

Without dressing

With dressing

Swiss Tomato Chicken With Toasted Challah Bread

 

This chicken dish is one of my family's favorite.  We can serve it with the usual rice or bread.  I serve mine with leftover Challah Bread.

The recipe for the Swiss Tomato Chicken is available here.  For the Challah Bread, click here.

Christmas Hot Chocolate

Another Christmas late post to share.  I have always been wanting to make my own Hot Chocolate to slowly sip and enjoy, especially during the Christmas Season, but the sweetness shy me off!  Last year, I remember checking through quite a number of online recipes; and finally, I made this  Christmas Hot Chocolate.  It's so rich and creamy ~ sluuurrrp! ~

Ingredients:

2 cups whole milk

1 cup whipping cream

3 tbsp. sweetened condensed milk

5 ounces bittersweet chocolate (chips or finely chopped) 

A pinch of salt

Methods:

1. Add all the ingredients to a saucepan/pot over medium-low heat.  Bring the mixture to a very light simmer and cook, stirring occasionally, until the chocolate is melted and smooth.  It will lightly thickens as it simmers.
2. Pour into serving glasses.
3. Top with whipped cream, shaved chocolate and sugar beads.  
4. Enjoy!

Without Topping

This hot chocolate is so delicious, but it is still sweet, even after reducing the condensed milk and lessen my topping.

This recipe is adapted from 'Plays Well with Butter' with slight adjustment to suit my preference.

Christmas Tree Butter Matcha Cookies

Wow! As I was browsing through the folders from my desktop, look what I found?? My last year's Christmas Bake, it's so delicious and a good recipe worth sharing in my blog.

I adapted this recipe from Youtube 'The Lyn Story.' and to get the full recipe click here.

More photos to share for this cookies...

Before topping

After topping

Happy Baking everyone ~ smile ~

Salads With Light Salad Dressing

Once a while I will have Salad for my lunch.  As I've mentioned before, this Light Salad Dressing is one of my favorite.  Click here for the recipe.

It's my greatest pleasure to share a few of my 'Simple Yet Yummylicious' Salads with all my readers...

(1)  Red and green corals, mandarin oranges, cucumbers and corn kernels.

(2)  Red and green corals, purple grapes, cucumbers and fried eggs.

With the dressing

Without the dressing

(3)  Green corals, baby tomatoes, tuna, fried egg, red capsicum and celery.

Sweet Beehive Buns

 

These buns are so addictive and sweet.  With the cream cheese filling, who would say no to it.  I did not use the whole amount of the sweet syrup, as I prefers it less sweet and not over soaked.

This recipe is adapted from 'Woman Scribbles' and to obtain the full recipe, click here.

Enjoy baking everyone...

Bang Bang Chicken

 

Ingredients: (serves 2)

(A)  Sauce

• 1/4 cup mayonnaise
  
• 1 tbsp. sweet chili sauce
• 1/2 tbsp. Sriracha 
• 1 tbsp. honey
• salt and pepper (to taste)

(B)  For the chicken

• 2 chicken thighs (boneless and skin on) - cut into bite-sized pieces
• 1/4 cup plain flour
• 2 tbsp. corn flour
• 1/2 tbsp. garlic powder
• 1/2 tbsp. onion powder
• 1 tsp. paprika
• 1/2 tsp. salt
• Dash of pepper
• 1 medium egg
• 1/2 cup buttermilk
• 2 cups panko bread crumbs
• Oil for frying

Methods:

(A)  Sauce

• In a small bowl, combine mayonnaise, sweet chili sauce, honey and Sriracha.  Stir until well incorporated.  
• Add salt and pepper, taste for correct seasoning and set aside.

(B)  Prep the chicken

• In a large bowl, add flour, corn flour, garlic powder, onion powder, paprika, salt, and pepper.  Whisk together to combine.
• Add egg and buttermilk, and stir everything until a smooth batter is formed.
• Add the chicken pieces into the bowl, toss to make sure all the chicken pieces are well coated with the batter.
• In a pot, heat about 2" deep of oil over medium heat.
• To a wide dish, add about half of the panko bread crumbs.  Toss the chicken pieces in the panko to coat.  Add more panko to coat all the chicken.
• Fry the chicken in batches until golden brown on each side.  Drain the cooked pieces on paper towel.
• Arrange the chicken on a serving bowl/dish.  Drizzle with the sauce.
• Serve hot with the extra dipping sauce on the side.

This yummylicious recipe is adapted from 'womanscribbles.net' with a slight adjustment to suit my cooking preference.

Chicken Pasta Soup

 Ingredients: (serves 1)

1 portion of pasta (boiled until almost soft but not fully cooked yet)

1 stick celery (cubed)

1/2 carrot (peeled and cubed)

1/2 onion (peeled and chopped)

1/2 cooked chicken breast (cubed)

1 bay leaf

1 bowl water (add more if needed during cooking)

1/4 tsp. chicken stock granules (to taste, and add more if needed)

1/2 tbsp butter

Dash of ground black pepper

Dash of dried parsley

Methods:

1. In a wok/pot over medium heat, melt butter.  Saute onion, carrot and celery until slightly softened.
2. Add water, chicken, chicken stock granules and bay leaf.  Let it come to a boil.
3. Add in pasta, stir and let it boil until the pasta is cooked to your preference.  Taste for correct seasoning.  Add chicken stock granules, if needed.
4. Remove from heat and dish into a serving bowl.  Remove the bay leaf.
5. Garnish with dash of ground black pepper and dried parsley.
6. Serve immediately.

This recipe is adapted from 'allrecipes' by Sherry with slight adjustments to suit my cooking preference.

Cranberry Orange Tangzhong Bread

This cranberry and orange bread is so soft, fluffy, flavorful and delicious!!  We just have it on it's on, no need for any spread. Love the divine orange taste, and a hint of sweetness and sourness from the cranberries are really awesome!!

I adapted this recipe from 'The Bakeanista' and the full recipe can be obtain here.

I share some pictures below of my fun-filled journey in baking this bread...

Happy baking everyone ~ cheers ~

Thai Style Prawns with Glass Noodles

Ingredients:

8 fresh prawns (cleaned, remove head and shell on)

1 bundle glass noodles (soak in room temperature water until softened and drained)

2 shiitake mushrooms (soaked and sliced)

3 cabbage leaves (cut into small chunks)

1 tbsp. cooking oil

5 slices ginger (peeled)

3 garlic cloves (peeled and sliced)

1 shallot (peeled and sliced)

1 sprig spring onion (cut into 1" sections)

Sauce:

100 ml. water

1/2 tsp. chicken stock granules

1 tbsp. light soy sauce

1 tsp. dark soy sauce (add a bit more, depending on the darkness of your sauce)

1/2 tbsp. oyster sauce

1/2 tsp. sugar (to taste)

Dash of ground black pepper

1/2 tsp. sesame oil

Methods:

1. In a pot, add in all the sauce ingredients, bring to a gentle boil, then remove from heat and set aside.
2. In a medium heated wok, add in 1 tablespoon cooking oil and saute the ginger, garlic and shallot until fragrant.
3. Turn heat up and add mushroom and cabbage.  Toss well.
4. Place prawns and softened glass noodles into the wok and pour in the sauce.
5. Mix well and bring to a boil.  Stir in between cooking and cook until the noodles is softened.
6. Taste and adjust with more seasoning if needed.
7. The glass noodles will continue to absorb the sauce.  If it appears too dry, add in a bit more water.
8. Garnish with spring onions, stir to mix and dish it into a claypot.
9. Serve immediately.

This recipe is adapted from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.

Creamy Avocado Milkshake

 

Ingredients: (serves 1)

1 medium ripe Avocado

1 cup milk

1/2 tbsp. sugar (to taste - add more if you prefers sweeter)

Crushed ice (amount depending on your preference)

Methods:

1. Cut the avocado into half and remove the pit.
2. Scoop the pulp out using a spoon and place it into a blender jar.
3. Add crushed ice, milk and sugar.
4. Blend until smooth, taste for sweetness, and add more if desired.  Blend again for a few seconds.
5. Pour it into a serving glass.
6. Serve immediately.

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

Layered Pandan and Coconut Milk Agar-Agar

I always love layered agar-agar, especially with a combination of pandan and coconut milk.  My first attempt was using the freshly squeezed pandan juice.  The color of the agar-agar came out as a much darker green color.  Then I make another attempt, this time using the store bought pandan paste, and I get a brighter green color.

Ingredients: (makes 1 rectangular mold 21x15x6cm.)

(A)  Pandan Juice

200 ml. water + 8 pandan leaves (cut into smaller pieces and blend using a blender into juice and  strained)

(B)  Pandan transparent agar-agar

40 g. granulated sugar

2 tsp. agar-agar powder (6 gram)

1 tsp. corn flour

200 ml. water + 200 ml. pandan water/juice

Methods:

1. In a pot, add all the ingredients and mix well with a spoon to combine evenly.
2. Bring to a boil using medium-low heat, stirring often until the ingredients are well dissolved.
3. Remove the pot from heat, put the lid on and set aside.

(C)  Coconut milk agar-agar

40 g. granulated sugar

2 tsp. agar-agar powder (6 gram)

1 tsp. corn flour

200 ml. water

200 ml. coconut milk

1 to 2 pieces pandan leaves (knotted)

Methods:

1. In a pot, add sugar, agar-agar powder, corn flour, water and stir with a spoon until all the ingredients combined evenly.  
2. Add in the knotted pandan leaves, and bring to a boil using medium-low heat, while stirring often.
3. Then, slowly pour in the coconut milk, keep stirring, and bring to a boil again.  (Do not bring the coconut milk to a fast boil, just having small bubbles on the side of the pot is done.) Remove the pot from heat, take out the pandan leaves, cover with lid and set aside.

(D)  Assemble the pandan and coconut milk agar-agar

1. Measure 135 ml. of the pandan agar-agar and slowly pour it into the mold.  Place into the fridge for about 2 minutes.  To check on the firmness, use finger to lightly press on the top.
2. Take out from the fridge.  Measure 135 ml. of the coconut milk agar-agar and slowly pour it on top of the pandan agar-agar.  Place it back into the fridge.
3. Repeat with the rest of the layers until both the agar-agar are used up.
4. Refrigerate for at least 4 hours until hardened.
5. Remove the agar-agar from the mold, cut and enjoy...

I adapted this recipe from 'Shadajie Kitchen' with a slight adjustment to suit my preference.  If you are interested to follow the step by step in making this recipe, click the link here.

Yogurt Butter Cake

Ingredients:

245 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

175 g. unsalted butter (room temperature)

120 g. caster sugar

3 eggs (big)

4 tbsp. plain yogurt

1/4 tsp. salt

Methods:

1. Place sifted plain flour and baking powder in a bowl and set aside.
2. Using a stand mixer with paddle attachment, beat butter and sugar using medium speed until pale and fluffy.  Add in salt in the middle of beating.
3. Add in eggs, one at a time and beat well after each addition.  Scrap mixture off the side of the mixing bowl to ensure all are well beaten.
4. Fold in flour mixture in 3 batches.
5. Add yogurt and fold thoroughly till combined.
6. Pour the batter into a lined 8" x 4" x 2" loaf pan.
7. Bake in a preheated oven of 180 degree Celsius for about 35 to 40 minutes, or when a skewer inserted in the center of the cake comes out clean.
8. Remove cake from oven and allow to cool in the pan for 10 minutes.
9. Transfer cake to a wire rack and cool completely before slicing.

This recipe is adapted from 'bakewithpaws.com.'

Wholemeal Sandwich

With some leftover wholemeal bread sitting in my pantry, I decided to make myself an easy and hassle-free lunch.

Few simple ingredients:

2 slices wholemeal bread

Green corals

1 egg (crack into a small bowl, drizzle some light soy sauce and ground pepper)

1 piece cheese

1 tbsp. mayonnaise + 1 tsp. Sriracha (mix)

1/2 tbsp. cooking oil (for cooking the egg)

Few simple steps:

1. In a heated small non-stick pan, add 1/2 tbsp. cooking oil.  Roughly give the egg a stir.  Pour the egg into the heated oil and cook for about a minute on each side.  Remove the egg onto a plate.
2. Spread the mayonnaise Sriracha mix on one side of each bread slice. Place on a flat plate, spread side up.  Lay some green corals on one side of the bread, follow by egg, cheese and the rest of the green corals.  Place the other piece of bread over the top, spread side down.
3. Cut the sandwich into half.
4. Serve with cold milk and milo.

It is indeed 'Simple Yet Yummylicious!'

Multi Purpose Dough

Recently, I came across an online video, for making a Multi Purpose Dough.  Since I have been so often baking breads and buns lately, so I give this recipe a try out.  I did not add all the milk at once, instead reserve about a quarter cup.  Adding only when necessary.  On the overall, I did not use all the milk.

This recipe makes two 8" round pan.  I bake one using an 8" round pan, and another one into a loaf.

The full recipe can be obtain from this video link here.

This recipe is adapted from 'Savor Easy.'

Chicken Meat Rolls

Meat Rolls or popularly known as Ngo Hiang is among one of the most well known festival dish in all Chinese family.  Though it might differ slightly from one household to another, but I know it is loved by all.

This time round, I am trying it out with chicken instead of minced pork.  I mince the chicken meat myself, using a combination of thigh and breast meat.  Though there is a slight different in the texture of the meat rolls, but on the overall, the taste is the same.

Those who are interested to view my recipe, click the link here.

Five-Spiced Baked Chicken Drumsticks and Wing

Dinner plans for tomorrow: baked chicken drumsticks and wing, served with a side of Salad Platter which comprises of: green corals, baby tomatoes, tuna, boiled potatoes and boiled eggs; drizzled with my favorite light salad dressing.

I prepare and marinate the chicken drumsticks and wing a day before, place them in ziploc bag and leave them in the fridge.  As usual, I will squish the bag and turn the chicken pieces over during the marinating period to ensure even marination.  The recipe for this Five-Spiced Baked Chicken can be obtain here.

Ingredients for my Salad Platter:

Green corals (washed and drain)

Baby tomatoes (washed and halved)

2 hard boiled eggs (remove shells and sliced)

1 large potato (boiled, peeled and sliced)

Canned tuna

Methods:

1. Arrange all the ingredients on a big platter.
2. Drizzle the salad with light salad dressing. (recipe can be obtain here)
3. Serve immediately with the baked chicken drumsticks and wing.

We enjoyed this Simple Yet Yummylicious Dinner without rice.  Love it!!

Tricolor Quinoa Salad with Cajun Chicken Breast

This Tricolor Quinoa Salad is a late post.  I pan fry the Cajun chicken breast for purpose of making Cajun Chicken and Corn Pizza. Since I have the intention of making quinoa salad for my lunch the next day, so I prepare an extra piece of chicken breast and place it in a container in the fridge after it has cooled down.  

The recipe for the Cajun Chicken Breast can be obtain here.  

For this simple Salad dish, I make use of only 4 simple ingredients: Tricolor Quinoa, corn, chicken breast and green corals; and drizzled with my favorite Light Salad Dressing.

Steps on how to cook the Tricolor Quinoa, click here 

Ingredients for Light Salad Dressing:

1/2 cup corn oil/olive oil

3 tbsp. apple cider vinegar

2 garlic cloves (peeled and grated)

2 tsp. Dijon mustard

2 tsp. maple syrup

Sea Salt (to taste)

Ground pepper (to taste)

Methods:

1. In a mason jar, add all the ingredients.
2. Cover with lid and shake well until dressing is well combined.
3. Drizzle salad dressing over the salad and serve!  
4. Leave the leftover salad dressing in the jar, place the lid on and leave in the fridge.

I adapted this Salad Dressing recipe from 'the devil wears salad.'

Baked Chicken With Hoisin-Ginger Marinade

As I've mentioned earlier, due to the hot weather at the place where I am from, I will try as much as possible to spend lesser time in my Kitchen.  Today I am opting for baked chicken; marinating my chicken a day before and pop them into the oven just before meal time.  Letting the oven do the job is the best of all options for now!

This marination recipe is one of my family's favorite.  Previously, I've used this recipe for Chicken Lollipop and it's Simple Yet Yummylicious!  Today I am making use of this marinade ingredients for whole chicken legs, leave them to marinate in the fridge overnight in ziploc bag; in between the marination time I squish the bag and the chicken, turn it over to ensure even marination; remove the ziploc bag out of the fridge to let it rest in room temperature for 30 minutes; bake and serve!  The recipe can be obtain here.

I serve this baked chicken with a side dish of Pasta Salad.  To get the recipe click here.

Since I make a bigger portion of this Pasta Salad, I keep the leftover in the fridge, and have it for my lunch the next day.  Another way of keeping myself away from the hot kitchen on a hot noon.

Overnight Oats Topped With Avocado, Cranberries and Toasted Sliced Almonds

The weather has been terribly hot lately.  I have no plans to cook lunch for myself, thus opted for the easiest Overnight Oats.  I served it with slices of avocado on the side and topped with cranberries and toasted sliced almonds.  It's simple yet yummylicious!

The oats recipe is as per my previous recipe from this blog.  For easy reference, click here.

5 Easy Ingredients for Overnight Oats

 

Ingredients: (serves 1)

1/2 cup rolled oats

1/2 cup milk

1/4 cup yogurt

1 tbsp. chia seeds

1 tbsp. maple syrup

Methods:

1. In a jar, add all the ingredients.
2. Stir to mix until combined.
3. Cover and leave in the fridge overnight.
4. To consume, top with blueberries and enjoy.

Notes:

• Add a bit more milk upon serving if the Overnight Oats are too dry, and it's depending on your own preference.
• You can either serve it direct from the jar, or scoop it out onto a serving bowl and add toppings.

The recipe for this basic overnight oats is adapted from 'DOWNSHIFTOLOGY by Lisa Bryan.'