Peach Gum Dessert

 

This Chinese Dessert have always been my favorite.  There is no specific ingredients to use.  I will normally add in whatever available ingredients from my pantry.  This time round, I add in Peach Gum, as I was given some by my sister-in-law.  To be frank, this ingredient is new to me, but thanks to a friend for the tips.  What I need to do is soak the peach gum overnight, and it's all ready for cooking the next day.   Thumbs Up!

This bowl of Dessert comprises of Peach Gum, Gingko Nuts, dried longan, red dates and white fungus.  It's Simple Yet Yummylicious 👍

Sweet Pandan Milk Buns and Bread

Again, something 'green' caught my immediate attention, 'sweet pandan milk buns!'.  After browsing through the recipe, the one ingredient which is new to my buns/bread making is coconut milk.  I replace the pandan extract with pandan paste which is available in my pantry.

Without much ado, I try out a batch of the buns recipe first.  The outcome is incredibly delicious.  Thus, I bake another batch and make it into bread loaf ~ amazingly beautiful ~  This is indeed a keeper recipe, which I will bake from time to time.

Click the link here for the full recipe.

You can choose whether you prefers it in Buns or Bread Loaf.  For me, both are great!!

I would like to share more photos throughout the process of baking these delicious buns and bread.

Ready for first proofing

After first proofing

Rolled into balls, ready for second proofing

After second proofing

Dust with flour and ready for baking

Done baking!!

After first proofing, roll into log and ready for second proofing

After second proofing

Dust with flour and ready for baking

Done baking!!

Cheers to these delicious Buns and Bread👍👍

Soft Hot Cross Buns

 

As usual each year during this Season of Lent, I would bake a batch of Hot Cross Buns for home consumption.  I baked a batch yesterday using a new recipe which I obtained online.

To get the full recipe, click the link here.

I am sharing some photos taken during my baking process of this delicious soft Hot Cross Buns...

Ready for first proofing

After first proofing

Ready for second proofing

Done with second proofing

The cross is piped and time for baking

After baking

Out of the oven and glazed!

Soft and Fluffy Raisins Brioche Buns

 

Who would not love soft and fluffy Buns?  With raisins it is even more scrumptious!  I've just bought a packet of delicious plump raisins, which is just in time for me to try out this new buns recipe which I came across online.

To get the full recipe, click the link here.

As usual, I am sharing some photos taken during my journey throughout the baking of this delicious buns...

Before first proofing

After first proofing

After second proofing and ready for the oven

Time to savor!

Purple Sweet Potato Wool Roll Bread

In July 2021 I baked a loaf of Orange Sweet Potato Wool Roll Bread.  Recently I bought some purple sweet potatoes, so I decided to bake a loaf of Purple Sweet Potato Wool Roll Bread.  I love the fluffy and moist texture.  To get the full recipe click the link here.

Let me share more pictures which I captured through the whole process of baking this delicious bread...

Before first proofing

After first proofing

Before second proofing

After second proofing

Done baking!

Cream Cheese Cookies

 

Ingredients:

1/2 cup granulated sugar

114 g. unsalted butter (room temperature)

3 ounces cream cheese (softened)

1 cup plain flour (sifted)

1/2 tsp. salt

Methods:

1. In a mixer bowl, add cream cheese, sugar and butter. Beat on medium-high speed until light and fluffy.
2. Mix in the flour and salt just until incorporated.  Scrape down the bowl with a spatula and give it a quick stir to make sure everything is evenly combined.
3. Drop the batter by tablespoons onto a lined baking sheet, leaving about 1 inch apart.  
4. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, until the edges are lightly brown.  Do not overbake or the cookies won't be chewy.
5. Let cool slightly on the baking sheet, then transfer to a wire rack and let cool completely.  Store the cookies in an airtight jar or container.

I adapted this recipe from 'FOOD52' with slight adjustment to suit my baking preference.

Fried Fish With Ginger, Spring Onion And Chili

 

Ingredients:

1 slice fish 

Salt and pepper

1 knob ginger (peeled and thinly sliced)

3 garlic cloves (peeled and chopped)

1 sprig spring onion (cut into 1 1/2" pieces)

1 red chili or 3 birds eye chili (sliced)

Cooking oil

2 tbsp. light soy sauce

2 tbsp. Shaoxing Wine

3 tbsp. water

Methods:

1. Clean and descale the fish.  Pat it dry with kitchen towel. Season with salt and pepper.
2. In a wok over medium-high heat, add enough cooking oil for frying fish, add the fish and let it fry until golden brown, then flip over and cook until cooked through.  Remove from the wok and set aside.
3. In the same wok, remove excess oil, leaving about 1 1/2 tablespoon, saute ginger, garlic and red chili until fragrant.
4. Add light soy sauce, Shaoxing wine and water.  Let it sizzle for a few seconds.
5. Return the fish to the wok, add in the spring onion, stir and turn the fish to ensure it is well coated with the sauce.
6. Remove from heat onto a serving dish and serve hot.

I adapted this recipe from 'Cooking TV.'

Fudgy Matcha White Chocolate Brownies

As you all know me by now, the two ingredients which is 'green' in color, that is Matcha (Green Tea) and Pandan (screwpine), is my favorite.  Whenever I come across any recipes which uses Matcha or Pandan, I will not miss making them to enjoy ~ smile ~

I am sharing with everyone, this unique classic brownies which  uses Matcha powder and white chocolate, and the outcome is amazingly delicious: dense, moist, and intensely chocolatey texture! YUM! YUM!!

Ingredients:

143 g. unsalted butter

1/2 cup white chocolate chips

2 tbsp. Matcha powder (sifted)

1/3 cup granulated sugar

1/4 cup brown sugar

3/4 cups plain flour (sifted)

1/2 tsp. salt

3 large eggs

3 tsp. vanilla essence

Methods:

1. In a saucepan, melt butter, then combine with white chocolate chips and matcha powder until smooth.  Set aside.
2. In a stand mixer, beat sugars and eggs until thick like pancake batter.
3. Add matcha ganache and vanilla essence to egg mixture, mix until combined.
4. Add in flour and salt, and fold gently with a spatula until just combined.
5. Pour batter into a lined and lightly greased 8x8 inch pan.
6. Bake in a preheated oven of 176 degree Celsius for 20 minutes, then drop the pan on counter top 2-3 times.
7. Return to oven and bake for another 15 more minutes, remove from oven and drop on counter top 2 more times.
8. Let cool for 1 hour to room temperature, then cut into squares with clean knife between cuts.
9. Let's enjoy...

Notes:

• It's important to beat eggs and sugar until thick and airy.
• Fold flour gently to maintain air in batter.
• Dropping pan helps create fudgy texture.

This recipe is adapted from 'quickierecipe.com' with adjustment to suit my baking preference.

Healthy Vegetable Soup

 

Ingredients:

1 potato (peeled and diced)

1/2 carrot (peeled and sliced)

1/2 red capsicum (cubed)

2 leaves cabbage (shredded)

1 celery stalks (chopped)

1/2 onion (peeled and diced)

Chicken stock granules (to season)

A pinch of dried parsley (garnish)

Methods:

1. Prepare the vegetables and set aside.
2. To cook the soup, in a pot, bring 4 cups of water to a boil.
3. Add potatoes, carrot and onion.  Simmer for 10 minutes.
4. Add remaining ingredients - cabbage, red capsicum and celery.  Season with chicken stock granules.  Let simmer until all vegetables are tender.
5. Garnish with dried parsley and serve warm.

This nourishing and healthy vegetable soup is adapted from 'recipes4home.com' with a slight adjustment to suit my cooking preference.

Blueberry Streusel Muffins

 

Ingredients:

(A)    Streusel

• 30 g. cake flour (low protein flour) - sifted
• 15 g. caster sugar
• 15 g. unsalted butter

(B)    Muffin

• 160 g. milk
• 2 eggs
• 90 g. oil
• 50 g. caster sugar
• 200 g. cake flour (low protein flour) - sifted
• 30 g. milk powder
• 9 g. baking powder (sifted)
• Bluberries

Methods:

1. For the streusel, mix everything together until crumbly texture and set aside.
2. For the muffin: in a bowl, whisk together milk, eggs and oil until combined.
3. Add sugar and continue to whisk until well combined and the sugar has dissolved.
4. Add the sifted cake flour, baking powder and milk powder and fold with a spatula until becomes a thick batter.
5. Scoop batter using an ice cream scoop, into 4 muffin pan lined with paper cups to fill up 50% and place a few blueberries over the batter, then continue to fill till 90% of the cup and place some blueberries on top.  Sprinkle streusel on top.  For the balance of the batter, I pour it into a small lined loaf pan, filling 50%, place some blueberries over the top of the batter, then continue to fill with the rest of the batter.  Place blueberries over the batter and sprinkle the top with streusel.
6. Bake the muffins in a preheated oven of 180 degree Celsius for 20-25 minutes, or when a wooden skewer inserted in the center comes out clean. Since I bake both the muffins in loaf pan and muffin pan, I take out the muffin pan one first, and continue baking the loaf pan until a skewer inserted in the center comes out clean.
7. Cool on a wire rack, and enjoy!

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

Vanilla Brioche Bread

 

This beautiful bread really takes my breath away the moment I saw it online.  I told myself, I must try it out, which I did, and I am so happy with the outcome and enjoys having them for breakfast and tea time with a cup of coffee.

The full recipe can be obtain in this link here.

As usual, I will upload some photos which I've captured during the process of baking this delicious bread.

Ready for first proofing

After proofing

Ready for baking

Done!

Cashew Chicken

 

Ingredients:

2 chicken thighs (boneless and skinless, cut into bite-sized pieces)

1 tbsp. corn flour (for coating)

1/2 cup broccoli florets

1/3 cup fried cashews

1/4 red bell capsicum (cubed)

2 garlic cloves (peeled and chopped)

1/2 tsp. grated ginger

1 sprig spring onion (cut into 1 1/2" length - for garnish)

2 tablespoon cooking oil (divided)

Sauce: (Mix in a small bowl)

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. oyster sauce

1/2 tbsp. honey

1/2 tbsp. rice vinegar

1/2 tsp. sesame oil

3 tbsp. chicken broth or water

1 tsp. corn flour

Methods:

1. In a bowl, toss chicken pieces with 1 tbsp. corn flour.  
2. Heat 1 tbsp. oil in a skillet or wok over medium heat.  Add chicken and cook until lightly golden and cooked through.  Remove from skillet into a plate and set aside.
3. In the same skillet, add remaining 1 tbsp. oil and stir in broccoli, red capsicum, garlic and ginger.  Stir fry until the veggies are tender-crisp.
4. Return the chicken to the skillet.  Pour over the sauce and stir to coat.  Cook for 1-2 minutes until the sauce thickens.  Add cashews and toss to combine.
5. Remove from heat onto a serving dish.
6. Garnish with spring onion.
7. Serve hot with freshly cooked rice.

I adapted this recipe from 'Mediterranean Diet & Recipes For Beginners' by Chuck Lombardi with slight adjustment to suit my cooking preference.

Steamed Chicken With Shiitake Mushrooms

 

Ingredients:

2 chicken thighs (boneless, skinless and cut into bite-sized pieces)

4 dried shiitake mushrooms (soaked until softened and halved)

3/4 tbsp. light soy sauce

1 tbsp. Shaoxing Wine

1/4 tsp. chicken stock granules (to taste)

1/4 tsp. sugar

1/2 tsp. sesame oil

1 tsp. cornstarch

3 slices ginger (shredded)

1 stalk spring onion (chopped for garnish)

Methods:

1. In a bowl, mix chicken pieces with light soy sauce, Shaoxing Wine, chicken stock granules, sugar, sesame oil and cornstarch.  Mix well and let marinate for 15 minutes.
2. Add the shiitake mushrooms to the marinated chicken and mix to combine.
3. Transfer everything to a heat proof serving plate and spread evenly.
4. Steam on high heat for 15-20 minutes, or until the chicken is cooked through.
5. Remove from steamer, garnish with chopped spring onion and serve hot with freshly cooked white rice.

I adapted this simple yet yummylicious dish from 'Cooking TV' with slight adjustments to suit my cooking preference.

Moist Coffee Cake

 

Ingredients:

115 g. Unsalted butter (room temperature)

100 g. caster sugar

1 tbsp. oil

2 large eggs

190 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1/2 tsp. salt

1 tbsp. instant coffee

1/2 cup milk

1 tsp. vanilla extract

Methods:

1. In a mixer bowl, add butter, caster sugar and oil.  Beat until light and fluffy.  Scrap the sides of the bowl with a spatula to ensure even beating.
2. Add eggs, one at a time, and beat well after each addition.
3. Add in flour, baking powder, salt and instant coffee.  Stir with a rubber spatula until just combined.  
4. Add in milk and vanilla extract.  With the hand mixer, mix until just combined.  Do not over mix.  Scrap sides and bottom of the bowl using a spatula.
5. Grease a loaf pan with butter.
6. Pour the batter into the pan and spread the top evenly.  Tap on the counter top to release excess bubbles.
7. Bake in a preheated oven of 170 degree Celsius for 40 minutes, or until a wooden skewer inserted in the center comes out clean.
8. Remove from oven and let it cool down completely on a wire rack.
9. Slice and enjoy!

I adapted this recipe from 'Savor Easy' with a slight adjustment to suit my baking preference.