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.

Honey Yogurt Shokupan

 

This is my first breadmaking after being away for a month, for the Chinese New Year Celebration.  Since I bought a tub of yogurt, I might as well bake this delicious bread.  I really miss my home baked bread.  

For those who are interested, click this link here to get the full recipe.

I am sharing some photos as I journeyed through baking this loaf of delicious bread.

Ready for first proofing

After first proofing

Ready for second proofing

Time for baking

Ready to enjoy...

This recipe is adapted from 'whattocooktoday.com.'

Double Chocolate Muffins

 

Ingredients:

1 1/2 cup plain flour (sifted)

1/2 cup granulated sugar

1/2 cup cocoa powder

1 tbsp. baking powder (sifted)

1/2 tsp. salt

1 cup dark chocolate chips

1 cup milk

2 eggs

1/2 tsp. vanilla extract

1/3 cup Naturel Blend oil

Methods:

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt, along with chocolate chips, reserving some for topping on muffins (optional).  Set aside.
2. Into a large measuring cup or bowl, add the milk, eggs, vanilla and oil.  Whisk together with a fork.
3. Add the liquid ingredients into the flour mixture in (1), and whisk everything together until no streaks of flour remain.
4. Divide the batter evenly between the 12 muffin cups lined with paper liners.  Top with the remaining chocolate chips (optional).
5. Bake in a preheated oven of 175 degree Celsius for about 23-25 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Remove from oven and place on a wire rack to cool down a bit, then remove the muffins from the muffin pan onto a wire rack to cool completely.
7. These muffins store well at room temperature in an airtight container for about 2 days.  After 2 days store them in the fridge.  It can be freeze in an airtight container for up to 3 months.

I adapted this recipe from 'The Busy Baker' with a slight adjustment to suit my baking preference.

Yo Yo Biscuits (Melting Moments)

I get to try out this Yo Yo Biscuits (Melting Moments) in my daughter's Apartment's Kitchen during our CNY celebration in KL.  In actual fact, I am intending to bake them for Christmas last year, but couldn't find time for it.  So happy that this cookies/biscuits comes out so delicious.

Ingredients:

(A)    For the biscuits:

        175 g. plain flour (sifted)

        65 g. custard powder

        50 g. powdered sugar/icing sugar (sifted)

        a pinch of salt

        170 g. unsalted butter (room temperature)

        1/4 tsp. vanilla extract

(B)    For the buttercream:

        65 g. unsalted butter (room temperature - cubed)

        120 g. powdered sugar/icing sugar (sifted)

        1/2 tsp. lemon juice (I did not use)

        a pinch of salt

        Ube extract

Methods:

(A)      Prepare the biscuit dough:

1. In a mixer bowl, add softened butter, salt and powdered sugar.  Beat until creamy.
2. Add flour, custard powder and vanilla extract.  Beat again using lowest speed until crumbly mixture forms. 
3. Then use your hands to gently push the crumbly mixture to form a soft non-sticky dough.
4. Pinch off about a tablespoon (or more or lesser) of the dough and roll them into balls.
5. Arrange them onto a lined baking sheet, about 1 inch apart.
6. Using a fork, gently press the tines of the fork on top of each cookie dough to create a pattern on top, and with the other hand holding the cookie dough.  You can dip the tines of a fork in flour to prevent it from sticking onto the dough, but I did not use. Don't press it all the way down because it will cause the dough to crack on the edge.
7. When all is done, place the baking pan in the middle rack of a preheated oven of 180 degree Celsius and bake for about 20 minutes.  The biscuits won't take on much color, so do not over bake these biscuits.
8. Remove the baking pan from the oven and place it on a cooling rack to let the cookies cool on the pan for 10 minutes.  They are very soft and fragile when they are just out of the oven.  After 10 minutes, gently transfer the cookies to a cooling rack to cool completely before sandwich them with buttercream.

Ready for baking

(B)    Prepare the buttercream:

1. In a mixer bowl, add softened butter, powdered sugar, salt and lemon juice.  Beat the mixture until creamy and pale over medium-high speed.
2. Divide the mixture into two.  Add a few drops of the ube extract to one of the portion and leave the other in original flavor.

(C)    Assembling:

1. Transfer the  buttercream to a piping bag fitted with a nozzle. You can use plain tip or starburst, etc.  This time around, I just use a spoon to spread the buttercream onto one of the baked cookies, then top with another cookie to make a sandwich.
2. Arrange the cookies/biscuits into an airtight container.
3. Enjoys them as snacks any time of the day, Yummy Yum Yum!

I adapted this delicious biscuits/cookies from 'What To Cook Today' with  slight adjustments to suit my baking preference.

Stir-fried Arrowroots

This unique root vegetable are only available a month or so before Chinese New Year.  As it is a seasonal vegetable, I will buy them and cook it often in my kitchen, the moment it's available in the supermarket.

I have tried frying it with Chinese Sausages, chicken and prawns, and all taste delicious.  This Arrowroot dish is normally stir-fried with a must-have vegetable of Chinese Leeks.  I will also add some red carrot slices to go with it.

This is one dish which is also included for last year's Winter Solstice Festival.

Stir-fried with Chinese Sausages

Stir-fried with chicken thighs

Stir-fried with prawns

Stir-fried with more arrowroot slices, lesser leeks and chicken breast slices

To get the full recipe, click the link here.  Hope you all enjoys cooking Arrowroots as The Lunar New Year is just round the corner. ~ CHEERS ~ 

Pong Pong Fried Prawns

In relation to the earlier post and last year's Winter Solstice Festival or Dongzhi Festival; I have decided to cook something simple for just me and hubby. The first dish on the list is Pong Pong Fried Prawns, as I have some big prawns left in the freezer.  I first tried out this recipe in the year 2020, thus I decided to make a come back of this dish ... love the texture of the crispy/crunchy batter.

Click the link here for this recipe.

Glutinous Rice Balls or Tang Yuan

As usual on every Winter Solstice or commonly known as Dongzhi Festival, I will never miss preparing glutinous rice balls or tang yuan to enjoy, and also to reminisce our childhood years.  I remember my mum used to tell us, 'come let's eat tang yuan so you will be a year older!'

This is my Tang Yuan which I made to celebrate Winter Solstice for Year 2024.  I upload it in my blog post for remembrance.  

 

I roll the tang yuan into different sizes and color of white, pink and mixture of white and pink, to make it more presentable.  Nowadays people love to make tang yuan with many different colors, but I still prefers the classic style of white and pink.

May we all have a blessed New Year 2025, and Cheers!

Chinese Style Braised Black Pomfret

 

Ingredients:

1 medium black pomfret

4 pieces ginger slices

1 tbsp. light soy sauce

4 tbsp. hot water

1 tbsp. Shaoxing Wine

1/2 tbsp. Oyster Sauce

1 tsp. Sesame Oil

1/2 tbsp. sugar (to taste, according to your preference)

1/2 tsp. ground white pepper

Some salt, for sprinkling both sides of the fish

Enough cooking oil, for frying

For garnishing:

1 red chili, sliced

1 sprig spring onion, chopped

1 tbsp. fried shallot

Methods:

1. Clean and dry the fish with kitchen paper before making some incisions on the thickest part of the fish with a sharp knife.
2. Sprinkle some salt on both sides, as well as the cavity of the fish.  Use your hand to rush the salt onto the fish.  Rest the fish for 5 minutes.
3. In a bowl add the remaining sauce ingredients and whisk to dissolve the sugar, and set aside.
4. In a heated wok, add cooking oil for frying the fish.  First, lightly fry the sliced ginger pieces until the edges just begin to turn brown.  Carefully place the fish into the oil.
5. Fry the fish on medium heat until browned.  Flip the fish and continue cooking until both sides are golden brown.  Bring down the heat to low, and use a spatula to push the fish to the side of the wok.  Remove excess oil, then push the fish back into the wok.
6. Bring up the heat to medium, then pour the sauce into the pan.  Cover with the lid and cook another few minutes, turning the fish over to ensure even distribution of the sauce into the fish.
7. Turn off heat and dish the fish onto a serving plate.
8. Garnish with chopped spring onion, sliced chili and fried shallots.
9. Serve the dish immediately with rice.

I adapted this yummylicious recipe from 'The Domestic Goddess Wannabe' by Diana Gale with slight adjustments to suit my cooking preference.

During my second time of cooking this fish dish, I add in more water and a bit more light soy sauce and oyster sauce to make the dish with slightly more sauce, than the first attempt, which I just follow the recipe accordingly, and turns out quite dry.

Soft and Fluffy Avocado Milk Bread

This is another bread recipe which I have been wanting to bake for quite a long while... Recently, a friend gave me a nice large Avocado, which ripens just on the right timing for me to bake this delicious bread.  Thumbs Up!

To get the full recipe, click this link here.

It's my greatest pleasure to share a few photos throughout the process of baking this beautiful bread.

Ready for first proofing

Dough has rose to double in size

Knead few times, roll into ball, cover & rest 5 minutes

Rolled dough ready for second proofing

After second proofing

Baked

Remove onto a wire rack to let it cool down

It's time to slice, slather with your favorite spread, and enjoy with a cup of freshly brewed tea or coffee...