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.

Fried Prawns Spring Rolls

Who would ever say NO to this delicious prawn recipe which is crispy on the outside with juicy prawns and savory veggies on the inside!  Definitely a NO for me ~ smile ~

Ingredients:

(A)  For the prawns:

• 8 large prawns (peeled and deveined, with tail intact)
• Pinch of salt
• Pinch of white pepper

(B)  For the filling:

• 1/2 bundle glass noodles
• 1/2 tbsp. oil
• 1/2 carrot (peeled and shredded)
• 1 cup cabbage (thinly sliced)
• 2 cloves garlic (peeled and chopped)

(C)  For the sauce:

• 1/2 tbsp. light soy sauce
• 1/2 tbsp. oyster sauce
• 1/2 tbsp. hoisin sauce
• 1/2 tbsp. cornflour
• 1 1/2 tbsp. water

(D)  For the spring rolls:

• 8 sheets spring roll wrappers
• 1 small egg (beaten)
• 2 cups cooking oil (for frying)

Methods:

1. Make small shallow cuts along the underside of each prawns to straighten them.  Season with salt and white pepper.
2. Soak glass noodles, drain and cut into 1-inch pieces.
3. Whisk together soy sauce, oyster sauce, hoisin sauce and cornstarch slurry.
4. In a heated wok with 1/2 tablespoon of cooking oil, stir fry carrot, cabbage and garlic over medium-high heat for 2 minutes.  Add glass noodles and sauce; toss well.  Remove from heat and let it cool for 10 minutes.
5. Place 1 tablespoon filling on a wrapper in a diamond shape.  Add one prawn with the tail sticking out to the side.  Fold bottom up, fold in sides, roll tightly, and seal with egg.  Repeat with the rest.
6. Deep fry the rolls until golden and crispy.  Drain and serve with your favorite chili sauce.

I adapted this delicious recipe from 'CiCi Li' with slight adjustments to suit my cooking preference.

Sweet Milk Cranberries Buns

This is another buns/bread recipe which captures my heart.  I came across it online recently.  The filling resembles my favorite Buttermilk Buns filling, yet something unique.

Click here for the recipe link.

As usual, I am sharing some photos of my baking journey for this Sweet Milk Cranberries Buns.  Hope you like it too!

Dough ready for first proofing

After first proofing

It's time for second proofing

After second proofing and ready for baking

Baked!

Vegetarian Buddha's Delight

I love stir-frying cellophane or glass noodles with or without meat, with combination of eggs, cabbages, carrots, dried black fungus and dried shiitake mushrooms.  Recently, I came across an online recipe which is a Vegetarian Dish and it uses red fermented  bean curd, and this is indeed a recipe which really captivates me.  I have been looking forward to cook this dish, and it didn't take me long to do so.... here's to share...

Ingredients:

2 bundles glass noodles (soaked to softened and drain)

3 dried shiitake mushrooms (soaked and sliced)

1 handful Black fungus (soaked and drained)

1 bowl beech mushrooms

5 leaves Napa cabbage (washed and cut)

1 packet Baby corn (washed and halved vertically)

1/2 Red carrot (peeled and sliced)

For cooking:

3 cubes Red fermented bean curd (mashed into paste)

4 slices ginger (peeled)

1 tbsp. cooking oil

1/2 tbsp. Sesame oil

Sauce:

1 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. sugar (to taste)

1/2 tsp. salt

1/4 tsp. ground white pepper

Methods:

1. Briefly blanch all the vegetables in boiling water and set them aside.
2. In a wok, heat a tablespoon of cooking oil and saute the sliced ginger.  Add the fermented bean curd paste and stir until fragrant.  Remove the sliced ginger.
3. Add all the vegetables into the wok and pour in the sauce ingredients.  Give it a quick stir.
4. Create a small space in the center of the vegetables and add the softened glass noodles.  Cover the wok with a lid and let it simmer for a few minutes to allow the flavors to absorb.
5. Once the vegetables are tender, drizzle with sesame oil and stir to combine.
6. Remove the dish onto a serving plate and enjoy!

This delicious recipe is adapted from 'jaida_ow' with slight adjustments to suit my cooking preference.