Dutch Butter Cake (Boterkoek)

I first try a hand on this yummylicious Dutch Butter Cake more than 5 years ago.  As I was browsing through my blog recently, I came across it, and decided to revisit this recipe.

Ready to eat..

Ready for the oven

Just baked!

If you are interested to try out this recipe, click the link here for the full recipe. Happy baking everyone!

Quick Cucumber Kimchi

If you prefer quick cucumber kimchi which is fresh, crunchy, slightly spicy, tangy and ready to eat straight away with no long fermentation, this is one Kimchi recipe to go for.  The leftover can be place in tight container and place in the fridge.  To keep the leftover kimchi fresh, serve whatever you need using a clean spoon.

Ingredients:

600g Japanese cucumber

1/2 tablespoon salt (for salting the cucumber)

Half carrot (peeled and julienned)

3 sprigs spring onions (washed and cut into 1" long)

Quick kimchi paste:

1/2 knob ginger (peeled and sliced)

4 cloves garlic (peeled)

1/4 onion (peeled and roughly cut)

1/2 apple (peeled and roughly cut)

1 tablespoon sugar

1 1/2 tablespoons vinegar

1/2 teaspoon salt

2 tablespoons Korean chili flakes

Methods:

1. To prepare the cucumber: wash the cucumber, slice in half vertically, and use a spoon to scoop out the seeds.  Cut the cucumbers into segments about 1 inch long.  Salt the cucumber with salt for about 30 minutes, then rinse and drain.  Set aside in a large bowl together with carrot and spring onion.
2. Blend the quick kimchi paste ingredients using a hand blender.  Scoop the paste over the cucumber, carrot and spring onion.
3. Mix everything together, and it's ready to serve.

This great recipe is adapted from 'Erin Pham VN2UK' with a slight adjustment to suit my preference.

Italian Shrimp Pasta

 

Ingredients: (serves 2)

2 portions spaghetti pasta

2 tablespoons oil/extra virgin oil

3 cloves garlic (peeled and chopped)

2 tomatoes (cut into thin wedges)

1/4 cup chicken broth

1/2 teaspoon chicken stock granules

10 shrimps (peeled, deveined and butterflied)

Salt (to taste)

Dashes of ground black pepper

Chopped parsley - for garnish (I did not use)

Methods:

1. Bring a pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions.  Drain and set aside.
2. In a pan over medium low heat, add the oil.  Saute the garlic until sizzling but not browned.  Add the tomatoes, chicken broth and chicken stock granules.  Once it starts to bubble, add the shrimp.  Cook and stir until the shrimps are cooked through and the tomatoes break down.
3. Add the spaghetti, salt, and a generous dashes of ground black pepper.  Stir to combine well, then turn off the heat.
4. Remove the cooked spaghetti onto serving plates, top with parsley (if using) and serve immediately.

I adapted this recipe from 'Rasa Malaysia' with slight adjustment to suit my cooking preference.

Spicy, Sourish & Sweet Fried and Cooked Fish

 

This is another twice cooked fish recipe which I revisit.  A delicious and appetizing dish is one which we will cook again and again.

Click this link here for the full recipe.

Light Wholewheat & Honey Milk Bread

This is one soft and pillowy bread, using Tangzhong method. The ingredients are listed below:-

Tangzhong:

36g plain flour (sifted)

180g milk

Main Dough:

470g bread flour (sifted)

90g wholewheat flour

190g water (to adjust)

30g honey

90g egg

50g granulated sugar

20g milk powder

8g salt

8g instant yeast

80g unsalted butter (softened)

The full recipe with instructions can be obtained by clicking the link here.

Let me share some photos which I've captured during the process of making this bread.

Ready for first proofing

Shaped and ready for second proofing

After second proofing

Done baking!

Ready to eat...

Tasty Chicken Soup

I have been wanting to cook this tasty and nutritious soup, which I have it saved in my to-cook list many months ago.  Since the Mid Autumn Festival or commonly known as Moon Cake Festival is just round the corner, so this is the best One-Pot Dish to go for.  The usual Chinese saying, a meal isn't complete without soup!

Ingredients: (serves 2)

2 whole chicken legs (cleaned, blanched in hot water to get rid of impurities, and drained)

1 piece fish maw (soaked and cut into bite size pieces)

4 pieces red dates

8 pieces dried scallop (small/medium - washed)

4 pieces dried shiitake mushrooms (washed and soaked)

1/2 tablespoon goji berry (washed)

A handful of dried cordyceps flower (washed and soaked)

1 can abalone (just use the abalone only)

Chicken stock granules (to taste)

Enough water for cooking

Methods:

1. Place chicken, red dates, scallop, shiitake mushrooms, cordyceps flower and enough water into a pot, and medium boil for about 30 minutes.
2. Add in the fish maw and let it cook for 10 minutes.
3. Lastly, add in goji berries and abalone and cook for another 5 minutes.
4. Taste for correct seasoning, and add chicken stock granules if needed.
5. Switch off heat and serve into individual bowls.  Enjoy while the soup is still hot.

Since it is Mid Autumn Festival, I served this delicious soup over Mee Suah; and with a simple side dish of pickled cucumbers and our must-have chilis with dark soy sauce and lime juice.

For infor, this is a very late post ~ smile ~

I adapted this recipe from 'Tasty Heritage Signature' with slight adjustment to suit my cooking preference.

Black Sesame Muah Chee

Muah Chee is one classic Southeast Asian street snacks, which is enjoyed by many.  Made from soft chewy glutinous rice dough coated in sweet crushed peanuts or powdered black sesame seeds.  Home made Muah Chee can be tailored to suit the sweetness of our preference.

It has been quite a long while since I last make this snacks to enjoy and share with my Mum and Uncle.

 

A week ago, I made some with sweet black sesame powder, just to use up the leftover black sesame powder from my bread making.

Click this link here to get the full recipe.

Mani Cai And Pumpkin In Coconut Milk

A simple green leafy veggies paired with pumpkins, and cooked with coconut milk or popularly known as masak lemak in Malay; is a delicious dish among Malaysians. If this dish is prepared, we must remember to cook more rice.  The scrumptious soup mixed into the warm fluffy rice and have it together with the mani cai and pumpkin is one food worth dying for, so to speak!!! YUMMY-YUM-YUM!!

To get the full recipe, click the link here.  Hope you like this dish as much as I do ~ SMILE ~

Napa Cabbage Chicken Blanket Dumplings

 

Ingredients:

For the filling

500 g. minced chicken (mixture of thigh and breast)

2 tablespoons oyster sauce

1/2 tablespoon dark soy sauce (add a bit more if your soy sauce is less dark)

1/2 tablespoon sesame oil

1 large egg

1 tablespoon corn flour/corn starch

2 sprigs spring onion (washed and sliced)

For the blanket dumplings

8 pieces Napa cabbage leaves (leafy part only)

1 tablespoon cooking oil

3/4 cup water

For the finishing sauce

1 sprig spring onion (sliced)

1 tablespoon light soy sauce

1 tablespoon PEKIN Spicy Secret Sauce or chili oil

Methods:

1. To blanch the Napa cabbage: Bring a pot of water to a boil.  Add the leaves and blanch until softened.  Remove, drain well and set aside.
2. To make the filling:  In a large mixing bowl, combine the minced chicken, oyster sauce, dark soy sauce, sesame oil, egg and corn flour/corn starch.  Mix until well combined.  Add the spring onion and mix again until evenly distributed.
3. To assemble the blanket dumplings: With a non-stick pan off the heat, add 1 tablespoon of cooking oil.  Divide the chicken filling into 8 portions directly in the pan, leaving a little space between each one.  Place a blanched cabbage leaf over each portion like a blanket, then gently shape the cabbage around the top and sides.  There is no need to fold or seal it; the bottom of the chicken remains directly against the pan.
4. To pan-fry the blanket dumplings:  Place the pan over medium heat and cook for about 1 minute until the bottoms of the chicken begin to set.
5. To steam the blanket dumplings:  Carefully pour the water into the pan, cover with lid and cook for about 6 minutes or until the chicken is completely cooked through.
6. To crisp the bottoms:  Remove the lid and continue cooking for about 1 minute, until the excess water has evaporated and the bottoms are golden.
7. To serve:  Finish with the sliced spring onion, light soy sauce and the PEKIN spicy secret sauce or chili oil.
8. Serve immediately.

Assembled, Step 3

This recipe is adapted from 'cicili.tv' with slight adjustments to suit my cooking preference.

Peppery Ginger Chicken Soup

 

This is one classic and aromatic Chinese peppery and clear ginger chicken soup, which most grandmas/mums/aunts/sisters will cook and serve when someone feels unwell in the family.

Ingredients: (serves 2)

2 whole chicken legs (cleaned and removed excess fat; cut into 2 parts)

1 thumb sized ginger (peeled and sliced thick)

6 garlic cloves (peeled and lightly smashed)

3 bowls water (add slightly more if needed)

1 teaspoon white peppercorns (toasted and lightly crushed)

1/2 tablespoon light soy sauce

1/2 teaspoon sesame oil

Salt (to taste)

Methods:

1. In a pot, boil water; blanch the chicken pieces for 1 minute, rinse and drain. This step keeps the soup clear.
2. In a clean pot, add chicken, ginger, garlic, peppercorns and water.  Bring to a boil, then lower to gentle simmer for 35-40 minutes. 
3. Remove scum, if any.  Add light soy sauce, sesame oil and salt.  Taste for correct seasoning.
4. Serve immediately.
5. Tip: For extra depth, add 5 dried red dates.

I adapted this nutritious recipe from 'Chinese and South East Asian Cooking.'

Asian Pickled Cucumber

With the strong heat, I have been buying more cucumbers for our consumption.  Cucumbers have a high water content which helps meet our daily fluid needs and stay cool.  Let me share this Asian Pickled Cucumber with all cucumbers lovers.  It's easy to prepare and doesn't take up much time in the kitchen.

Ingredients: (serves 2)

1 Japanese cucumber (large)

1 tablespoon light soy sauce

1/2 tablespoon oyster sauce

1/2 tablespoon sugar (add more if you prefers slightly sweeter)

3 cloves garlic (peeled and chopped) - adjust to your liking

2 birds eye chili (cut into slices) - adjust to your liking

1 teaspoon sesame oil

1/2 tablespoon salt (for marinating the cucumber)

Methods:

1. Wash and cucumbers.  Cut into half and remove the seeds.  Cut into strips and place in a bowl.
2. Mix the salt with the cucumbers and let them marinate for 1 hour.  Wash the salt off the cucumbers and squeeze out any excess water.  Place the cucumbers in a clean bowl.
3. Mix in sugar, light soy sauce, oyster sauce, sesame oil, chili and garlic.
4. The pickled cucumbers are ready to eat.  I prefer to let it chill in the fridge and stir to ensure even marination.

This recipe is adapted from 'cookingwithlei.com' with slight adjustment to suit my preference.

Coffee Bean Cookies

A recipe I have added to my 'To-Bake List' for not sure how long ago, maybe 2 years ago??  Yes, it's definitely years ago hehehe... ~ smile ~

This recipe is adapted online, not able to name the source as it's in Chinese, and thankful that the recipe and instructions have English added, or else I won't be able to bake it.

Ingredients:

150 g. Cake Flour (sifted)

15 g. cocoa powder (unsweetened)

9 g. coffee powder

45 g. caster sugar

75 g. unsalted butter (room temperature)

15 g. milk

1 1/2 g. baking powder (sifted)

Methods:

1. In a small pot, heat milk and coffee powder and stir until dissolved, then set aside to let it cool.
2. In a mixer bowl, add sugar and butter, beat until pale.  Then add flour, cocoa powder, and baking powder.  Mix until well combined.  Add coffee milk to form a dough.  I add additional few teaspoons of milk as the dough is quite dry.
3. Divide dough into 10 gram portions, shape into coffee beans, press a line in the center, using the back of a small knife.
4. Place the cookies on a lined baking sheet.
5. Bake in a preheated oven at 170 degree Celsius (top heat) and 140 degree Celsius (bottom heat) for 14 minutes.
6. Remove from oven and let it cool in the pan for 5 minutes, then remove the cookies on a wire rack to let it cool down.  Enjoy!

Ready for baking

Baking in progress

Asian Cucumber Stir-Fry

Ingredients:

2 eggs (lightly beaten)

1 cucumber (I use Japanese cucumber, can use the normal type)

1 small handful of black fungus (washed, soaked, remove hard core) - can add mushrooms, if desired

3 cloves garlic (peeled and chopped)

Dashes chicken stock granules (to taste)

1/4 cup water (for cooking, add more if needed)

1 teaspoon corn flour mix with 1 tablespoon water  

Enough cooking oil

Methods:

1. Heat oil in a frying pan/wok over medium heat.  Add the egg and fry until it's cooked, then cut into small pieces with spatula and set it aside.
2. Add 1 tablespoon of cooking oil in the same pan/wok.  Saute garlic until slightly golden, then add the cucumber, egg and black fungus/mushroom and chicken stock granules, stirring until well combined.  Pour in 1/4 cup of water and cover the pan with a lid.  Cook until the cucumbers are cooked through.  Remove the lid.
3. Reduce the heat and add the cornstarch water mixture.  Stir until everything is well coated.
4. Switch off heat and dish onto a plate.
5. Serve immediately when still hot.

I adapted this recipe from 'Cooking With Lei' with slight adjustments to suit my cooking preference.

Fried and Simmered Eggs

This simple egg dish is packed with flavor.  It is first fried, then simmered in few simple sauce ingredients, and WOW!!  Let's enjoy this egg dish with freshly cooked hot fluffy rice - YUMMY!

Ingredients: (serves 2)

3 eggs 

1/2 onion (peeled and sliced)

1 tablespoon Kicap Manis ABC

2 tablespoons tomato ketchup

2 tablespoons chili sauce

2 bird's eye chilis (thickly sliced)

200 ml. water

Cooking oil

Methods:

1. In a heated wok, add enough cooking oil and fry the eggs according to your preference, and set aside.
2. In the same wok, add a bit more oil.  Add in sliced onion and saute till soft and fragrant.
3. Next, add in Kicap manis, tomato ketchup, chili sauce and water.  Simmer for 1 minute.
4. Return the fried eggs to the sauce.  Ladle the sauce over the eggs, flip the eggs over to ensure even cooking.
5. Add in chili and simmer for a quick minute.
6. Dish up and serve immediately!

This 'Simple Yet Yummylicious' recipe is adapted from 'Mama Pearl Asian Kitchen' by Pearl Ng, with slight adjustment to suit my cooking preference.

Fried-Cooked Fish

This savory fish dish is cooked twice; first fried in oil, then cooked with ginger, chilis and preserved bean paste, which is widely known as taucu or tau cheong.  Most Chinese home cooks are specialized in this dish.  It is a 'Simple Yet Yummylicious' dish!  This time round, I did not add chili into it as my pantry is out of chili.  Will grab some when I go for my next grocery shopping.

I have cooked this dish before, so to get the full recipe click this link here.

Hope you all love this savory dish as much as my family 👍

Easy Stir Fry Rice Vermicelli

Ingredients:

2 portions rice vermicelli (prepared according to package instructions and drained)

1/2 carrot (peeled and julienned)

1/2 cup chicken breast (washed and diced)

1/2 onion (peeled and sliced)

1 cup cabbage (cut)

5 button mushrooms (sliced)

2 cloves garlic (peeled and chopped)

2 tablespoons cooking oil

Stir-fry sauce: (mix in a small bowl)

1 teaspoon dark soy sauce (amount depending on the darkness of your dark sauce)

2 tablespoons light soy sauce

1/2 teaspoon sesame oil

1 1/2 tablespoons oyster sauce

Dashes of white pepper powder

1 tablespoon water

Methods:

1. Marinate the diced chicken with 1 tablespoon of stir-fry sauce for 15 minutes and set aside.
2. In a heated wok over medium-high heat, add cooking oil.  Saute garlic until fragrant.  Add chicken and cook until browned.  Toss in onions, veggies and button mushrooms; stir fry until just tender but still crisp.  Add the noodles and pour in the remaining sauce, and stir over high heat until everything is well combined.
3. Remove from heat into separate serving dish and enjoy with my must-have bird's eye chilis with light soy sauce and vinegar/lime juice.

This recipe is adapted from 'khinskitchen' with slight adjustment to suit my cooking preference.

Pandan Butter Cake

 

Ingredients:

200 g. unsalted butter (room temperature)

100 g. caster sugar

4 large eggs (beaten)

200 g. cake flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

50 ml. coconut milk

30 ml. pandan juice (blend 8-10 pandan leaves with a little water and strain, or use pandan paste mix with water)

Methods:

1. Cream butter and sugar with a stand mixer until pale, fluffy and light.
2. Gradually add beaten eggs in 4-5 portions, mixing well after each addition.  Ensure each portion is fully absorbed before adding the next to prevent curdling.
3. In a bowl, add cake flour, baking powder and salt, mix to combine.
4. In a jug, mix coconut milk and pandan juice.
5. Add flour mixture alternately with pandan coconut mixture into the butter, sugar and egg mixture.  Add 1/3 flour mixture, mix gently; then 1/2 pandan coconut mixture, mix gently.  Repeat until all combined, finishing with flour.  Do not overmix.
6. Pour the batter into prepared lined pan and smooth the top with a spatula.  Tap lightly to remove air bubbles.
7. Bake in a preheated oven of 170 degree Celsius for 45-50 minutes or when a skewer inserted in the center comes out clean.
8. Remove from oven, and let cool slightly before unmolding.
9. Cool completely on a wire rack before slicing.

I adapted this recipe from 'Travel Food Tech TV' with a slight adjustment to suit my baking preference.

Simple Spicy Cucumber Apple Salad

 

Ingredients:

1 Japanese cucumber (washed and sliced)

1 apple (skin on, washed and sliced)

1 tablespoon Korean chili powder

1 tablespoon fresh chopped garlic

1/2 tablespoon fish sauce

1/2 tablespoon lemon juice

1 1/2 teaspoons granulated sugar

1/2 tablespoon sesame oil

1/2 tablespoon toasted sesame seeds

Methods:

1. In a medium bowl, whisk together chili powder, fish sauce, sugar, sesame oil, chopped garlic and lemon juice.
2. Add the cucumber and apple slices to the bowl and toss to combine.  Add the sesame seeds and serve!

I adapted this recipe from 'cookingwithlei.com' with slight adjustment to suit my cooking preference.

Slow Cooker Chicken Drumsticks with Potatoes & Carrots

For as long as I can remember, it has been a couple of years since I cook using my Slow Cooker.  With the hazy and hot environment, I decided to bring out my Slow Cooker and put it to good use. 

Ingredients:

5 chicken drumsticks (cleaned and wipe dry with paper towels)

1 large carrot (peeled and cut into chunks)

5 baby potatoes (peeled and halved)

1 large yellow onion (peeled and cut into thick rings)

2 whole garlic (washed and cut into half horizontally)

1 1/2 cups chicken broth

2 teaspoons corn flour/cornstarch mix with 2 teaspoons water (cornstarch slurry)

1 tablespoon cooking oil (for browning the chicken)

Seasonings: 

1/2 teaspoon salt

1/2 tablespoon Smoked Paprika

1/2 teaspoon black pepper powder

Methods:

1. Place the chicken in a bowl.  Season with paprika, salt and pepper until evenly coated.  Set aside.
2. To the bottom of a 5 Liter slow cooker, add the halved potatoes, carrots, onion and garlic.
3. Heat a skillet over medium-high heat, then add 1 tablespoon cooking oil.  Once the oil is heated, add the seasoned chicken drumsticks and brown each side for approximately 2-3 minutes per side.  Do not crowd the chicken, cook in batches if necessary.
4. Place the seared chicken on top of the vegetables, then pour in chicken broth.
5. Cover and cook on LOW for 5 hours.
6. Once the time is up, remove the chicken, potatoes, carrots, onion and garlic from the slow cooker into a large serving dish.  Be careful as the slow cooker pot is hot.
7. Use a soup spatula to scoop the soup into a small pot.  Heat up the soup and thicken with cornstarch slurry.  Taste and season with salt and pepper.  Pour the soup back over the chicken and vegetables.
8. Serve hot with a plate of hot fluffy rice.

This recipe is adapted from 'PERSNICKETY plates' with slight adjustment to suit my cooking preference.

Fluffy Mocha Bread

As I was thinking what bread to bake for our Monday morning breakfast, and while browsing through my 'to-bake' list, there it is... Fluffy Mocha Bread!!  Since I have all the baking ingredients in my pantry, I wasted no time... I am so happy to welcome this loaf of beautiful, soft and fluffy Mocha Bread.

I listed the ingredients needed below:-

(1) Coffee & cocoa powder mixture:- (Mix in a small bowl until combined)

• 1 teaspoon instant coffee
• 1 tablespoon cocoa powder (sifted)
• 30 grams hot water

(2) Main dough

• 300 grams bread flour (sifted)
• 30 grams eggs
• 60 grams whipping cream (35%)
• 75 grams milk
• 50 grams granulated sugar
• 3 grams instant yeast
• 4 grams salt
• 40 grams water (to adjust)
• 35 grams unsalted butter (room temperature)
• Some white and black Sesame seeds (for topping)

The full recipe can be obtained by clicking this link here.

Let me share with all my readers, photographs which I've captured during the process of baking this yummylicious bread:-

Dough ready for first proofing

After first proofing

Rolled and ready for second proofing

Done second proofing

Brush with egg, top with sesame seeds and ready to hit the oven

The bread is so fluffy!

Let's have breakfast!

Hakka Mui Choy Pork Belly

Hakka Mui Choy Pork Belly, commonly known as Mei Cai Kou Rou is a classic comforting Chinese Hakka dish, cooked with tender pork belly, braised or steamed with savory preserved mustard greens.  Most home cooks, though not all knows how to cook this dish.  This dish is best served with hot cooked rice and also white porridge.

Ingredients:

1 Packet Mui Choy (salty)

400 grams pork belly (skin on) - best with layers of fat and lean

6 thick slices ginger (remove skin)

15 garlic cloves (washed and skin on)

3 Star Anise

Premium dark soy sauce

80 ml. cooking oil, for cooking

Water, for braising

Seasoning:

Rock sugar

White pepper powder

Salt

Light soy sauce

1/3 cup Shaoxing wine

Additional, to be added and taste for correct seasoning:

Dark soy sauce

Sugar

Methods:

1. In a large container, add Mui Choy and rinse with water to remove salt and any impurities, then squeeze and drain.  Repeat this step for few rounds, then soak it at least for one hour.  Final rinsed, squeezed dry and drained.
2. Remove the hard stems of the Mui Choy, cut and set aside on a plate.
3. On a medium heated wok, add in the Mui Choy, stir fry (without oil) until dry, then remove onto a plate.
4. To prepare the pork belly, cut into 2 pieces.  Blanch in boiling water for about 10 minutes.  Drained and rinsed off scum, pat dry with kitchen paper and place in a deep plate.
5. Add dark soy sauce, coat meat evenly with the sauce.  Marinate for 20 minutes.
6. In a heated wok, add about 2 tablespoons cooking oil.  Sear the pork skin side down first till charred then do the same to the meat.  Once done, remove and cut meat to thick bite size and set aside.
7. In a clean heated wok, add 80 ml. of cooking oil (oil must be enough) and saute ginger, star anise and garlic till fragrant.
8. Add in the pork and fry till well combined.
9. Next, add in Mui Choy and fry till well incorporated.
10. Season with more dark soy sauce, Shaoxing wine, light soy sauce, salt and rock sugar.  (Taste for correct seasoning).
11. Add in 1 bowl of water first, stir to mix well.
12. Remove the ingredients into a large clay pot, add in additional hot water until cover the ingredients.  (Since I use clay pot for braising, I use hot water so the pot won't crack).
13. Cover and braise for about 40 minutes or until cooked through.
14. Ready to serve with hot steamed rice or plain porridge.

I adapted this recipe from 'Mama Pearl Asian Kitchen' with slight adjustments to suit my cooking preference.

Soy Sauce Fried Rice

During the hot and hazy weather, I always opt for something easy and simple to prepare and cook, which shortens my time spent in the kitchen.  Fried Rice is one dish which is easy to put together yet delicious!

Ingredients: (serves 2)

2 portions cooked rice (I use basmati rice)

2 eggs (beaten)

2 pieces Chinese leeks (peel off hard leaves, wash and cut diagonally - can replace with spring onions)

2 cloves garlic (peeled and chopped)

2 tablespoons unsalted butter

1 1/2 tablespoons light soy sauce

1/2 tablespoon dark sweet soy sauce

2 dashes ground white pepper

Salt (to taste)

1/2 tablespoon cooking oil

Methods:

1. In a small bowl, combine light soy sauce, dark sweet soy sauce, and white pepper.  Stir to mix well.
2. In a medium heated wok, add half tablespoon of cooking oil. Add garlic and Chinese leeks, saute until fragrant and leeks are cooked.  Remove onto a plate and set aside.
3. In the same wok, add butter until melted.  Add beaten eggs, cook until bottom is slightly set, scramble until the eggs are mostly cooked.
4. Add the rice onto the egg, cook and chop the rice with your spatula to separate the grains and coat the rice with egg.  Cook until the heat builds and you can hear sizzling sound, then swirl in the soy sauce mixture.  Cook and stir constantly until the rice turns an even color.
5. Add back the leeks and stir well to combine.
6. Taste the rice, and season lightly with salt, if needed.  Stir and mix thoroughly so the salt is evenly dispersed.
7. Transfer the rice to individual plate, and enjoy!

This recipe is adapted from 'OMNIVORE'S COOKBOOK' by Maggie Zhu with slight adjustment to suit my cooking preference.

Traditional Swiss Braided Bread

Though I have baked Braided Bread before (quite a while ago), but this striking recipe really strike me hard!!  The next morning, without much ado, I quickly prep all the ingredients, and here comes a loaf of fancy-beautiful Braided Bread; just couldn't wait for it to cool down, slice into it and enjoy! YUM-YUM!!

The full recipe can be obtained by clicking this link here.

Since this is the first time baking this braided bread from this recipe source, I am honored to share some photographs captured during the process of baking it.

Ready for first proofing

After first proofing

Braided and going for second proofing

Puff up so much after second proofing

Let's slice and enjoy!