Cucumber and Pineapple Pickle

With the weather getting hotter, coming up with some simple yet yummylicious and appetizing dishes helps in opening up our taste buds.  As I browse through my recipes from this Blog, a dish which I have not prepare for quite a while caught my eyes. Bought a pineapple from the wet market and here comes this slight sour, sweet and spicy Pickle... 

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

Piped Matcha Butter Cookies

This is a late post!  I try a hand on this Matcha Butter Cookies for CNY but only managed to get it posted in my Blog now ~ smile ~

Ingredients:

80g unsalted butter (room temperature)

35g icing sugar

6g Matcha powder (sifted)

24g cornstarch/cornflour (sifted)

65g cake flour (sifted)

Scant 1/8 tsp salt

Methods:

1. Using a stand mixer, beat butter, sugar and salt until lightened in color but not too fluffy.
2. Add in cornstarch/cornflour and beat until smooth.
3. Add in cake flour and fold in using a spatula until no trace of flour is seen.
4. Transfer into a large piping bag fitted with tip of choice.
5. Pipe cookies onto a lined baking sheet.
6. Bake in a preheated oven of 155 degree Celsius for 10-12 minutes, rotate tray and bake for another 10 minutes.

This recipe is adapted from 'Loving Creations for You' with slight adjustments to suit my baking preference.

This year, I baked 4 types of cookies for CNY.  The other 3 types are my favorite melt-in-the-mouth cookies.  If you are interested in these recipes, click the link below:-

(1)  Cranberry German Cookies [link]

(2)  Kuih Momo [link]

(3)  Melt-in-your-mouth Pineapple Tarts [link]

Pineapple Fried Rice

 

Ingredients:

300g cooked rice (I use basmati rice)

1 bowl diced fresh pineapple

100g boneless chicken breast (cubed and marinate with 1/4 tsp sesame oil and 1/4 tsp light soy sauce)

2 shallots (peeled and chopped)

3 cloves garlic (peeled and chopped)

1/2 tsp shrimp paste (belacan)

Some toasted cashew nuts (for garnish)

Chopped spring onion (for garnish)

Some chopped chilis (for garnish - I did not use)

2 tbsp cooking oil

2 tbsp salted butter

Seasoning:

1/2 tsp tumeric powder

1/2 tsp curry powder

2 tbsp fish sauce

Chicken stock granules (to taste)

Methods:

1. Heat oil and butter in a wok.  Saute shallot and garlic until fragrant.
2. Add shrimp paste and fry till pungent aroma released.
3. Add chicken and stir fry till just cooked.
4. Add in rice follow by seasonings.  Stir fry until well combined.  Taste for correct seasoning.  Add chicken stock granules as needed.
5. Add pineapple, stir fry for another minute or two.
6. Remove from heat into serving plates.
7. Garnish with spring onion and cashew nuts.
8. Serve hot!

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

Matcha Butter Cake

Ingredients:

95g salted butter (room temperature)

30g Naturel Canola Sunflower oil

150g eggs (about 3)

75g castor sugar

150g plain flour (sifted)

1 1/2 tsp. baking powder (sift into flour)

8g matcha powder (sift into flour)

40g plain yogurt

35g milk (mix together with yogurt)

Methods:

1. In a stand mixer, cream butter, oil and sugar together.  Beat in eggs gradually.
2. In a bowl combine sifted flour and matcha powder.  Add 1/3 portions into the batter alternating with milk. Continue to mix using low speed after each addition.  Use a spatula to scrap down the sides of the mixer bowl.
3. Transfer batter to a lined loaf pan.  Smooth the top with spatula.
4. Bake in a preheated oven of 160 degree Celsius for 55 minutes, and when a skewer inserted in the center comes out clean.
5. Remove from oven and place on a wire rack to cool completely.
6. Slice and enjoy!

This recipe is adapted from 'jeannie.tay2' with a slight adjustment to suit my baking preference.