Dried Figs and White Fungus Chicken Soup

 

Ingredients:

2 chicken thighs (cleaned and leave whole)

8 chicken feet (cleaned and cut off claws)

1 carrot (peeled and cut into chunks)

5 dried figs (rinsed)

White fungus (soaked, washed, trim off hard base and tear to smaller pieces according to your preference)

Chicken stock granules (for seasoning)

Methods:

1. In a medium pot, add water (3/4 full), and bring it to a boil.
2. Place the chicken thighs and feet into a large bowl or pot.  Pour the boiling water from (1) into the pot to blanch the chicken and feet.  Pour off the water and set aside.
3. Heat the remaining boiling water in the pot from (2), add in chicken thighs and feet, carrot, dried figs and white fungus.  Cover with lid.
4. When it starts to boil, switch heat to low and let it slowly boil until the chicken, carrot and white fungus are cooked.
5. Add chicken stock granules, taste for correct seasoning, and enjoy the soup warm; as a soup dish for either lunch or dinner.

Thai Baked Chicken Meatballs

 

Ingredients:

300 g. minced chicken 

2 tbsp. breadcrumbs

1 sprig parsley (leaves only, chopped)

1 clove garlic (peeled and chopped)

1 tsp. grated ginger

1/2 tbsp. fish sauce

1 tsp. light soy sauce

1/2 tsp. red curry paste

1/4 tsp. chicken stock granules

A dash of ground black pepper

Cooking oil (spray the meatballs)

Parsley (chopped, for garnish)

Methods:

1. In a large mixing bowl, combine chicken, breadcrumbs, parsley, garlic, ginger, light soy sauce, fish sauce, red curry paste, chicken stock granules and black pepper.  Mix until well combined.
2. Using your hands, form the mixture into meatballs. (size depending on your preference)  Place the meatballs on a lined baking sheet, spaced evenly apart.  Repeat until all is done.
3. Spray/drizzle cooking oil over the meatballs to help them brown.  Bake in a preheated oven of 200 degree Celsius for 20-25 minutes, or until the meatballs are cooked through and golden brown.  Adjust the time of baking according to  the size of your meatballs.
4. When done, remove meatballs onto a serving dish and garnish with chopped parsley.
5. Serve the meatballs warm with rice or noodles.

Meatballs ready to go into the oven

This delicious Chicken Meatballs is adapted from 'Food Lovers' with slight adjustment to suit my preference.

Siopao Chicken Buns

 

I am trying a hand on this attractive Siopao, using bread/buns dough, than the ones which I purchased outside using the pastry dough.  The filling ingredients are Simple Yet Yummylicious!

The full recipe with video can be obtain by clicking this link here.

I attached some photos of the process of my baking this delicious Siopao.  Hope you like it too ~ smile ~

Ready for first proofing

After first proofing

Wrapping in progress 

Done for second proofing and baking!

Garlic Fried Chicken

 

Ingredients:

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

8 pcs. garlic cloves (peeled and leave whole)

3 tbsp. cooking oil

2 tbsp. water

1 sprig spring onion (cut into 1" long)

Marinade:

3/4 tbsp. fish sauce

1/2 tbsp. corn flour

1 tbsp. oyster sauce

1/4 tsp. ground white pepper

Methods:

1. Place the cut chicken pieces in a bowl.  Add marinade ingredients and marinate for 15 minutes.
2. In a heated wok add 3 tablespoons of cooking oil.  Fry the garlic cloves until light golden brown, remove onto a plate and set aside.
3. Remove excess oil from frying the garlic, leaving about 2 tablespoon and heat up the oil until medium heat.  Add chicken pieces and fry until golden brown.  Put the garlic back in and 2 tablespoons of water.  Stir well to ensure the chicken and garlic are well coated with the marinade seasonings.  Finally, add in spring onions, stir to mix and switch off heat.
4. Dish onto a serving plate and enjoy with a bowl of warm fluffy rice.

This recipe is adapted from 'Chinese Cooking' by Lga Pham with a slight adjustment to suit my cooking preference.

Soft & Chewy Brownie Cookies

Brownies! Yum-Yum!! I love them, and have baked quite a number of times with recipes from different sources.  Baking them at home is my preference, as I can control the sweetness.

Recently, I came across a recipe of this Brownie Cookies, and the photo itself already tempt me ~ slurp ~  Without much ado, I bought a pack of good quality cocoa powder and jump in straight to bake it.  The outcome is indeed 'Superb' with crinkly tops!!!

Here's the recipe to share with all Brownie lovers...

Ingredients:

100 g. good quality dark chocolate (chopped)

55 g. unsalted butter (cold from the fridge is fine)

12 g. cocoa powder (good quality)

1 large egg (50g. not including shell, at room temperature)

40 g. caster sugar

50 g. brown sugar

55 g. plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a 2 1/2" cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between them.  Turn the paper over so the pencil side is facing down.  Place the parchment paper in a baking sheet pan.
2. Snip the end of the piping bag, and fit the piping bag with a medium round tip.  Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
3. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently until the chocolate and butter are melted and the mixture is smooth.  Remove the bowl from heat and sift the cocoa powder over the chocolate and butter mixture, and stir until well combined.  Leave to stand for 8 minutes.  When there is 4 minutes to go, start whipping the egg mixture.
4. In a mixer bowl, combine egg, caster sugar and brown sugar.  Whisk on medium speed to high speed until the mixture has lightened and increased in volume.  
5. Add the chocolate mixture to the sugar and egg mixture and whisk until well combined.
6. Add the flour and salt, and incorporate by hand using a rubber spatula until the mixture is smooth and does not have any lumps.  Transfer the mixture to the piping bag.
7. Pipe the mixture onto the parchment paper - you want to hold the tip about 2cm. above the parchment and squeeze until you pipe a dome the diameter of the template that you drew.  Finish each one with a little flick of your wrist.  Do not worry if you do not get them large enough - you can go back and add more batter once they are all piped out - just pipe it onto the middle of each mound and they will spread out.
8. Bake the cookies in a preheated oven of 180 degree Celsius for 10 minutes, until they are just set, and crinkly on the tops.  Do not over bake as they will dry out.  Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
9. Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.

Piped and ready for baking

Just out of the oven!

This great recipe is adapted from 'Cloudy Kitchen' with a slight adjustments to the amount of sugars used, to suit my baking preference.

Moist Orange Cake

 

Ingredients:

185 g. plain flour (sifted)

1/3 cup Brown sugar

7 g. baking powder (sifted)

1-2 tbsp. orange zest

2 eggs

1 g. salt

55 ml. unsalted butter (melted)

45 ml. plain Yogurt/Milk (room temperature) - I use Yogurt

90 ml. orange juice

1 tsp. vanilla extract

Methods:

1. In a bowl mix orange zest with sugar until combined, then let it sit for about 30 minutes.  This will bring out the orange flavour even more.
2. In another bowl, add plain flour, baking powder and salt.  Add in the orange sugar zest mixture and whisk to combine, then set aside.
3. In a mixer bowl, add eggs and lightly beat them, then add melted butter, plain yogurt, vanilla extract and orange juice.  Beat using low speed until well combined.
4. Then add the dry ingredients into the wet ingredients.  Mix using low speed until combined and there are no lumps in the batter.  Do not overmix the batter, mix just until the dry ingredients are moistened.
5. Pour the batter into a lined baking pan and bake in a preheated oven of 190 degree Celsius for about 40 minutes, or when a skewer inserted in the centre comes out clean, or with a few crumbs.
6. Remove the cake from the oven and allow to cool on a wire rack.

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

Anti Inflammatory Chicken Soup

 

I saw this healthy Soup recipe online quite sometime back; and would love to try it out.  I know it goes well with bread rolls/buns. So, the opportunity comes for me to cook this soup the next day after I baked a batch of Dinner Rolls/Buns.  Here is the recipe to share with those who loves healthy soup.

Ingredients: (serves:2)

1  cup cooked shredded chicken

3 cloves garlic (chopped)

1/2 onion (chopped)

1 carrot (peeled and slice)

2 celery stalks (diced)

1/2 tsp. tumeric powder

1/4 tsp. ground ginger (add more if you prefers more gingery taste)

1/4 tsp. ground black pepper

3 cups chicken broth

1/2 cup frozen peas

1 1/2 tbsp. cooking oil

Chicken stock granules (to taste)

1 sprig fresh parsley (chopped) - for garnish, I did not use

Methods:

1. In a wok over medium heat, add cooking oil.  Add onion and garlic and saute until softened and fragrant.
2. Add in the carrots and celery, and cook for few minutes.  Then stir in the tumeric, ginger and black pepper; cooking for another 1-2 minutes until the spices are well combined with the vegetables.
3. Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer until the carrots are tender.
4. Add the shredded chicken and peas to the pot, simmering for another few minutes until the peas are cooked through.
5. Taste for correct seasoning and season with chicken stock granules.
6. Switch off heat and serve into bowls, garnished with parsley, if using.
7. Enjoy with my day old Dinner Rolls/Buns. It is 'Simple Yet Yummylicious!'

I adapted this healthy recipe from 'Foodie's Time' with slight adjustment to suit my cooking preference.

Easy Dinner Rolls

I am trying out another Dinner Rolls or Buns recipe which we called it in my Country.  These cute little bread rolls never fails to tempt me.  Love them!

To get the full recipe click this link here.

Below, I am sharing photos of these beautiful rolls/buns throughout the process of baking them.

Ready for first proofing

After first proofing

Cut into 16 parts

Time for second proofing

Done with second proofing and it's time to bake

Done baking!

These rolls/buns are best serve for morning breakfast with spread of butter and kaya, one of our favorite spread, with a cup of freshly brewed hot coffee!

Spicy, Sourish and Sweet Fried & Cooked Fish

 

Ingredients:

1 Black Pomfret Fish

1 tbsp. light soy sauce (to taste)

1 tbsp. white vinegar (to taste)

1/3 cup water (add more as needed)

1/2 tbsp. sugar (to taste)

1 white onion

2 bird's eye chilis (sliced vertically but not all through)

Salt and pepper

Cooking oil

Methods:

1. Peel onion and cut into rings.  Chop some leftover from the top and bottom part for frying.
2. Season the fish with salt, rub and let it sit for 10 minutes.  Fry until golden brown and cooked.
3. Remove excess oil from frying the fish, leaving about 2 tablespoon.  Stir fry the onion rings for a few seconds.  Remove from pan and set aside.
4. In the same pan, saute chopped onion and bird's eye chilis until  the onion is soft.
5. Add light soy sauce, vinegar and pepper.  Give it a stir, then add sugar and water.  Let it boil for a few minutes until the sauce is slightly reduced.  Taste for your preferred seasoning.  Add slightly more light soy sauce, vinegar and sugar, if needed.
6. Add the fried fish and onion, simmer for a minute.  Turn over to cook the other side.
7. Transfer the fish to a serving plate and arrange the onion rings and chilis over the top.
8. Enjoy warm with a plate of warm fluffy rice! Yummy Yum-Yum!!

I adapted this recipe from 'Fannie's Cookery' with some adjustments to suit my cooking preference.

Braised Chicken with Carrot and Tomatoes

 

Ingredients:

2 chicken thighs (cut into bite-sized pieces)

3 cloves garlic (peeled and chopped)

6 slices ginger

1/2 carrot (peeled and cut into chunk)

2 tomatoes (quartered)

1 stalk spring onion (sectioned, for garnish - I did not use)

1/2 cup water (add more if needed)

1/2 tsp. sugar

2 tbsp. cooking oil

Seasonings:

1/2 tsp. chicken stock granules (to taste)

1/2 tsp. black ground pepper

1 tbsp. Shaoxing Wine

1 tsp. light soy sauce

Methods:

1. In a medium heated wok, add 2 tablespoons of cooking oil.
2. Saute ginger and garlic until fragrant.
3. Add chicken, carrots and all seasonings.  Stir-fry until chicken turns white.
4. Next, add in water, tomatoes and sugar.  Stir to combine and let it simmer until carrots are cooked.  Taste for correct seasonings.
5. Garnish with spring onions.
6. Remove from wok and place onto a serving dish.
7. Serve hot!

I adapted this recipe from 'Jia Jia Food Collection' with slight adjustments to suit my cooking preference.

Ginger Onion Fried Fish

 

Ingredients:

1 fish (any fish of your choice - I use Golden Pomfret)

2 tbsp. cooking oil

1 tbsp. minced ginger (I finely shredded)

1 tbsp. chopped garlic

1 red chili (remove seeds and sliced)

1/2 onion (peeled and sliced slightly thicker)

1 sprig spring onion (chopped) - I did not use

1 tbsp. light soy sauce

1 tbsp. oyster sauce

1/2 tsp. granulated sugar (to taste - add more if needed)

Dash of pepper

Methods:

1. Clean the fish, deboned and cut into bite-sized pieces.
2. Marinate the fish with a pinch of salt and pepper for 15 minutes.
3. In a medium heated wok, add 2 tablespoon of cooking oil.  Add the fish pieces and fry both sides until golden brown.  Remove and set aside.
4. In the same heated wok with leftover oil from frying the fish, add ginger, onion, chili and garlic, and saute until fragrant.
5. Add spring onions, if using, and give it a quick stir.
6. Return the fish pieces into the wok and give it a quick stir.
7. Add light soy sauce, oyster sauce, sugar and pepper. Toss to coat evenly.
8. Taste for correct seasoning; add light soy sauce, oyster sauce, or sugar if needed.
9. Remove from heat and serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'Foodie Frenzy' with slight adjustments to suit my cooking preference.

Chocolate Condensed Milk Cake

 

Ingredients:

1/3 cup plain flour (sifted)

2 tbsp. cocoa powder (sifted)

1 1/4 tsp. baking powder (sifted)

1/4 cup condensed milk

1 tbsp. castor sugar

1/4 cup milk

1/4 tsp. vanilla essence

2 tbsp. melted unsalted butter

Methods:

1. In a mixer bowl whisk egg with sugar until soft peaks.
2. Add vanilla essence and butter, and mix well.
3. In a bowl mix together sifted flour, cocoa powder and baking powder.
4. Add the dry ingredients to the wet mixture, alternately with milk, mixing gently until smooth.
5. Pour the batter into a 6-inch cake pan, lightly brushed with oil and sprinkled some flour.  This is to prevent the batter from sticking onto the cake pan.
6. Bake in a preheated oven of 160 degree Celsius for 30 minutes or until a wooden skewer inserted  comes out clean.
7. Cool, slice and serve!

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

Matcha Muffins

 

Ingredients:

180 g. plain flour (sifted)

1 1/2 tsp. Matcha powder (sifted)

2 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

95 g. unsalted butter (melted)

90 g. castor sugar (add slightly more if you refers sweeter)

1 large egg (room temperature)

1 tsp. vanilla extract

175 g. buttermilk (room temperature)

sliced almonds (topping)

Methods:

1. In a small bowl, whisk together sifted flour, matcha powder, baking powder and salt.  Set aside.
2. In a mixer bowl, whisk together melted butter and sugar until combined.  Add egg and vanilla extract until creamy and smooth.  Add the buttermilk and whisk again until combined.
3. Add the flour mixture to the butter mixture and whisk until just combined.  Lumps and some flour bits are fine and will make your muffins fluffier.
4. Cover the bowl with plastic wrap and chill the batter in the fridge for 1 hour.
5. Preheat the oven to 200 degree Celsius and add paper liners to your muffin pan, leaving alternating spaces empty, (you will only have 6 liners in a 12-muffin pan) to allow space for airflow and big, puffy muffin tops.
6. When the batter has been chilled, use an ice-cream scooper to gently scoop out the batter.  Try not to disturb the batter too much - don't press it or stir it around.  It should be very spongey and you want to keep the air pockets intact.
7. Release the batter into your lined muffin pan, filling them at least 3/4 full or almost all the way full.  The more you fill your liners, the bigger your muffin tops will be.
8. Sprinkle sliced almonds on top of the batter. 
9. Bake for 20-25 minutes or until the tops spring back when touched.  I use a skewer to taste the doneness. 
10. Remove from oven and let the muffins cool in the pan for 5-10 minutes before lifting them out and transferring them to a wire rack to cool completely.

These muffins are so deliciously flavorful, soft and fluffy.  I adapted this recipe from 'teak & thyme' by Gail Ng with slight adjustment to suit my baking preference.