Raisins Bread

When I saw this beautiful loaf of Raisins Bread online, I just couldn't help to try a hand on it soonest possible.  Since I am baking bread/buns/rolls very frequently each week, I get to bake and enjoy this 'Simple Yet Yummylicious' bread.  I topped it with slightly crushed almond slices and brown sugar.  The bread turns out slightly sweet and with the plump raisins I can enjoy this bread as it is, without any spread. I will sure bake it again and again...

I baked it yesterday and have it for today's breakfast.  To get the full recipe click here.

Breakfast is served....

Milo Dinosaur Brownies

 

Ingredients:

100 g. unsalted butter (room temperature)

55 g. brown sugar

100 g. milk chocolate (chopped into small pieces)

30 g. condensed milk

1 egg + 1 egg yolk

25 g. Milo powder

1/4 tsp. salt

80 g. plain flour (sifted)

Additional Milo powder, for dusting

Methods:

1. Place a heatproof mixing bowl over a saucepan of simmering water.  Add the milk chocolate and stir until melted and is shiny.  Set aside and allow to cool before use.
2. In a mixing bowl, add in butter, sugar and eggs.  Stir well till evenly incorporated then fold in the condensed milk and milk chocolate.
3. Mix in Milo powder, flour and salt and mix until just incorporated.
4. Pour mixture into a 9"x5" lined loaf tin.
5. Bake in a preheated oven of 170 degree Celsius for 13-16 minutes, testing from 13 minutes with a wooden skewer till cooked to your preference.
6. Remove the brownies from oven and allow to cool completely in the pan before removing from the pan and cutting into squares.
7. Plate and dust liberally with Milo powder before serving.  I serve mine with ice-cream.

I adapted this recipe from 'afn good eats' with just a slight adjustment to suit my preference.

Mee Hailam

 

Ingredients:

(A)

1 pkt. yellow noodles

200 g. chicken breast/thigh (cut into bite-size pieces)

1/4 tsp. salt (to marinate the meat)

1 tsp. light soy sauce (to marinate the meat)

Dash of oil (to marinate the meat)

(B) Gravy

2 tbsp. cooking oil

2 cloves garlic (peeled and chopped)

3 shallots (peeled and sliced)

1/2 tbsp. chili paste (add more if you prefers spicier)

3-4 stalks of Choy Sum (cut into sections, separate the stems from the leaves)

1 piece fishcake (cut into slightly thicker slices)

6 shrimps (shelled and deveined)

1 tomato (cut into chunks)

3 cups water (add 2 cups first, and add gradually as and when needed)

3 tbsp. tomato sauce

2 tbsp. chili sauce

1 1/2 tbsp. oyster sauce

Chicken stock granules (to taste)

1 tbsp. dark sweet soy sauce

2 tsp. cornflour + 2 tbsp. water (to form slurry)

1/4 tsp. ground white pepper

(C) Garnish

Sliced chilies

Coriander leaves

Lime wedges

Methods:

1. Blanch the yellow noodles in hot water to remove the excess oil.  Drain the noodles into a colander.
2. Marinate the chicken meat with salt, light soy sauce and oil for about 15 minutes.
3. Heat 2 tbsp. oil in a pan, saute the shallot and garlic until becomes aromatic.
4. Then add the marinated chicken and chili paste, and stir-fry until the chicken is cooked.
5. Season with ground white pepper.
6. Next, add the Choy Sum stems, and stir to combine.
7. Pour 2 cups water into the pan to cook for a minute or two until the vegetable stalks are almost soft.
8. Season with chili sauce, tomato sauce, dark sweet soy sauce and oyster sauce.
9. Add the fish cakes and shrimps. 
10. Finally, add Choy Sum leaves and tomatoes.
11. Thicken the gravy with cornstarch slurry.
12. Add in the noodles and stir until well combined.
13. Remove into a serving dish.
14. Garnish and serve!

I adapted this recipe from 'tasteasianfood.com.'

Crunchy Oat Fried Chicken Tender

Ingredients:

6 chicken tenders (large)

1 egg (place in a wide bowl and lightly beaten)

Rolled Oats (pour into a plate)

Enough oil for frying

Marinade:

1 tsp. salt

Pinches of white and black pepper (grounded)

1 tbsp. grated ginger

1 tbsp. grated garlic

1 tsp. red chili powder

1/2 tsp. white vinegar

Flour coating: (mix in a wide bowl)

2 tbsp. plain flour

1 tbsp. cornflour

1 tbsp. garlic powder

1 tsp. Tumeric powder

Dashes of ground black pepper

1/4 tsp. salt

Methods:

1. In a bowl, add in the chicken tenders and all the marinade ingredients.  Combine well to ensure even marination, and leave it in the fridge, covered until time of cooking.
2. When it is time for cooking, get all the ingredients ready.
3. In a heated saucepan, add enough oil for frying.
4. First, roll each pieces of the marinated chicken tenders in the flour coating and arrange them in a plate.
5. Dip the coated chicken with beaten egg.
6. Coat chicken with oats.  Ensure they are evenly coated.
7. Place the coated chicken into the hot oil. I use medium-low heat.  Do not over-crowd the pan.  I fry mine in batches.  Fry until the oat coating becomes golden and crisp.  Remove from oil and repeat until all is done.
8. Serve immediately to enjoy the crunch.
9. I serve mine with Pasta Salad using my homemade Thousand Island Dressing.

I adapted this Crunchy Oat Fried Chicken Tenders from Youtube 'Dapur 2020.'

Teochew Orh Nee/Yam Paste

 

Ingredients:

300 g. yam (peeled and sliced)

1 shallot (peeled and thinly sliced)

1/2 tbsp. lard oil

1 tbsp. granulated sugar (taste for sweetness of your preference)

Gingko Nuts, cooked (for garnishing)

1/3 cup coconut milk

Pinch of salt

Methods:

1. In a steamer, steam the yam slices until soft.  In a blender puree the yam until smooth and set aside.
2. In a heated saucepan add lard oil, and fry the sliced shallots until golden brown.  Strain to obtain the shallot oil and set aside.
3. In a clean heated wok, add 2 teaspoon of shallot oil.  Add the yam paste and stir until the yam has absorbed all the oil.  Add sugar and continue to stir until the yam paste has turned smooth and glossy from the infusion of the shallot oil.  Taste for sweetness of your preference, and add more if needed.  Remove yam paste into a bowl and set aside.  
4. In a small saucepan over low heat, add coconut milk and a pinch of salt.  Stir to combine until it starts to bubble at the sides.  Turn off flame once this happens as overcooking the coconut milk will create unnecessary oil on top.
5. To serve, scoop the yam paste into individual serving bowls and smooth the top with the back of a spoon.  Top with gingko nuts.  Drizzle coconut milk over the top.  Let's enjoy!

This recipe is adapted from 'The Silver Chef' by Jennifer Li with adjustments to suit my cooking preference.