Cheesy Egg Toast

Was opting for something light and easy for our morning breakfast after our early morning walk.  With leftover bread from yesterday's bake, decided to make this...

Ingredients: (for 1 toast of bread)

1 slice bread (slightly thicker)

1/2 tbsp. unsalted butter

1 egg

2 tbsp. shredded cheese

Salt (to taste)

Ground black pepper (to taste)

Methods:

1. With a spoon, press down on the center of the bread to form a pocket.  
2. Spread butter around the edges of the bread, then crack the egg into the pocket.
3. Sprinkle the cheese around the egg, then season with salt and pepper.
4. Bake in a preheated oven of 200 degree Celsius for 10-15 minutes, depending on how runny you like the yolk to be.
5. Serve immediately.
6. Enjoy!

This recipe is adapted from 'Quickie Recipe' with a slight adjustment to suit my preference.

Overnight Matcha French Toast

Ingredients:

2 pieces 1-inch thick slices of overnight bread

Custard:

4 g. Matcha powder

1/2 tbsp. hot water

2 eggs, medium

1 1/2 tbsp. honey

70 g. milk

15 g. whipping cream

1/2 tsp. vanilla extract

A dash of salt

For cooking:

2 tbsp. unsalted butter

Methods:

(A)  Prepare the custard:

• Mix matcha powder with hot water to form a thick paste.
• Whisk eggs and honey until combined and no more lumps from the egg whites.  Add the matcha paste, milk, cream, vanilla and salt and whisk again until the custard is smooth and no lumps.

(B)  Soak the bread slices:

• Arrange the bread slices on a dish/baking pan, which is just nice to fit the bread.
• Pour the custard mixture over the bread slices.  Cover and let them refrigerate for at least 4 hours or up to 24 hours (no longer than that).  Remember to flip the bread 2-3 times during this soaking time to make sure they are evenly soaked on both sides.
• By the end of soaking, you will see that almost all of the custard has got soaked up by the bread slices.

(C)  Cooking:

• Heat up a non-stick pan over medium heat. 
• Melt 2 tablespoons of unsalted butter in the pan.
• Place the bread slices on the pan and fry over medium-low heat until the edges looks set and dry, but the center is still custardy about 3 minutes.  Control the heat.
• Flip the French toast over and cook the other side until the center springs back lightly when you press on it, about 2-3 minutes.

(D)  To serve:

• Place the French toast on a serving dish/plate.
• Drizzle with maple syrup.
• Dust with Matcha powder.
• Other ideas of serving are with fresh fruits, granola, whipped cream or anything of your preferences.
• Let's indulge...

This recipe is adapted from 'What to Cook Today' with slight adjustment to suit my preference.

Steamed Yam Cake

 

Ingredients:

300 g. yam (peeled, washed and cut into cubes)

3 dried shiitake mushrooms (soak in water, drain and chopped)

6 shallots (peeled, sliced and fry in oil until brown, remove the crispy shallot into a bowl without the oil.  Remove excess oil into a small bowl)

Spring onion (green part only, sliced, for topping)

1 red chili (deseed and chopped, for topping)

1 shallot (peeled and sliced, for frying the yam ingredients)

50 g. dried shrimps (soaked until softened, strained and set aside the water.  Chop the dried shrimps)

150 g. rice flour

1 tbsp. tapioca flour

450 ml. water (inclusive of the water from soaking dried shrimps)

Cooking oil - for frying the shallots

Seasonings:

1/2 tsp. five spice powder

1 tsp. salt (to taste) - depending on the types of salt use

1 tsp. granulated sugar

1/2 tsp. ground white pepper

Methods:

1. In a bowl, add rice flour and tapioca flour.  Add in 450 ml. water, mix well and set aside.
2. Oiled a 7"x7" square steaming pan.
3. Turn on heat to the pan or wok use for frying the shallots just now.  Spoon 2-3 tablespoons of shallots oil into the heated wok, add in shallots, stir fry for a quick minute, then add in dried shrimps, fry until fragrant, add in mushrooms and yam cubes and stir to mix well.  Add in the seasonings and continue to stir fry.
4. Stir the rice flour mixture again.
5. Turn to low heat and pour the rice flour mixture into the yam mixture.  Keep stirring until thick.
6. Remove from heat and pour into the prepared steaming pan.  Smooth surface with the back of a spoon.
7. In a steamer heat up water.  When the water starts to boil, put in the yam cake.  Steam on medium heat for 45 minutes to 1 hour.
8. Use skewer to check on doneness.
9. Remove yam cake from steamer and let it cool completely for 4-5 hours or until next day.
10. Cut into strips and pieces, sprinkle/top with chilies, shallots and spring onions.
11. The steamed yam cake is ready to be served!

Note:

• I did not top the whole steamed yam cake with chilies, shallots and spring onion.  I leave a portion plain, keep in an airtight container in the fridge.  I serve it as Fried Yam Cake. To make, cut the steamed yam cake into your preferred sizes, pan-fry in a bit of oil and it's done... Breakfast is served!

I adapted this recipe from Youtube by: Shadajie Kitchen with slight adjustments to suit my cooking preference.

My home creation of Yogurt Parfait

Yogurt Parfait is not listed in my to-make-list in the first place.  It just somehow pop up in my mind after I made those cute mini cereal pancakes.  With a tub of Strawberry Yogurt in my fridge and a jar of my homemade granola,  I just tell myself, why not make yogurt parfait.  It's just so easy to get them assembled in a tall glass, and there goes my own home creation of 'Yogurt Parfait.'

What goes into this tall glass??

• Matcha butter cookies
• Mini cereal pancakes
• Strawberry yogurt
• Granola

Two days later, I made another glass of Yogurt Parfait with additional two ingredients:

• Mini cereal pancakes
• Matcha butter cookies
• Strawberry yogurt
• Granola
• Tiramisu crumbed Cake (my birthday cake)
• Slices of plums

My Healthy Homemade Granola

Homemade Granola are the best as compared to shelf-bought ones, as we can fine-tune it to give us optimal health benefit, such as sugar contents; types of nuts and seeds of our preferences which gives us benefits than harm to our body (as each individual's health situation is different); not to mention it is much, much fresher as 'made to consume'; and many more.  Thumbs Up to my Healthy Granola!

Ingredients:
1 cup organic rolled oats
1 cup bubble rice
Small pinch of salt
1/2 tsp. ground cinnamon
1/4 cup honey
1/2 tsp. McCormick Pure Vanilla Extract
2 tbsp. melted unsalted butter
50g. almond flake
2 tbsp. unsweetened coconut flake
2 tbsp. dried cranberries (chopped)

Methods:

1. In a large bowl combine oats, bubble rice, salt and ground cinnamon.
2. In another bowl combine honey, melted butter and vanilla extract.
3. Pour the mixed ingredients of (2) into (1) and mix well with a rubber spatula.
4. In a lined baking sheet, spread the mixed ingredients evenly with the rubber spatula.
5. Bake in a preheated oven of 150 degree Celsius for 30 minutes; stirring every 10 minutes to ensure the granola are evenly baked.
6. After 30 minutes, add almond flakes, coconut flakes and dried cranberries; mix with a rubber spatula; and continue to bake for another 15 minutes, stirring once in between.  Once the granola is crispy, it is done.
7. Remove from oven, let it rest on a wire rack until completely cool down.
8. Store granola in airtight glass bottles.

Freshly out from the oven!

Notes:

Healthy Granola makes good healthy snacks; I use it as toppings for my homemade salads; and also with milk for breakfast or any time of the day, whenever I am hungry.

Hong Kong Style Macaroni Soup

When I came across this macaroni recipe online recently, my memories flashes back to our trips in Hong Kong.  It's my Uncle's favorite morning breakfast as it is a delicious light meal ideal for breakfast. This breakfast dish is normally served with milk tea, a piece of bread and a fried egg.  Milk Tea is a popular tea in Hong Kong.  It makes me happy to be able to prepare this light and healthy breakfast in my home kitchen.

Ingredients: (Serves 2)
2 portions of macaroni 
1/2 tbsp. salt
2 tsp. olive oil
Chicken bones
Chicken stock granules (to season chicken broth)
Grounded white pepper (to season chicken broth)
2 sunny side up eggs
2 pieces luncheon meat/ham

Methods:

1. To prepare chicken broth, bring a medium pot of water to a boil, pour some over the chicken bones placed in a bowl to blanch, drain and put back into the pot to continue to boil.  Skim away any scum on the surface.  When done, filter broth through a wire mesh.  Season with chicken stock granules and pepper.
2. Cook macaroni until al dente.  Mix with 2 tsp. of olive oil to prevent from sticking.
3. Pan-fry luncheon meat or ham, cut into strips and set aside in a plate.
4. Place macaroni in a bowl.  Ladle hot soup over it and put the luncheon meat/ham on the top.  Place the fried eggs in 2 separate small plate, and serve at the side with the macaroni soup.
5. Good morning and enjoy this light breakfast....

This recipe is adapted from 'tasteasianfood.com' with very slight amendment to suit my cooking preference.

Easy Bread and Butter Pudding

Ingredients: (Serves 2)
2 pieces white bread (day old)
100g whipped cream
100g milk
2 eggs
50g caster sugar
20g butter (room temperature)
Dash of salt
Dried fruits/raisins (for topping)
1/2 tsp icing sugar (for dusting)

Methods:

1. Spread butter on the bread and cut into cubes.  Lay them in casserole with butter side up. Sprinkle with dried fruits/raisins.
2. Combine whipped cream, milk, egg, caster sugar and salt in a mixing bowl.  Beat slightly with a hand whisk to incorporate.
3. Pour the cream mixture into the casserole.  Place the casserole on a larger baking tray to catch any overflowing liquid during baking.
4. Bake for 40-45 minutes in a preheated oven of 175 degree Celsius until cooked.
5. Remove casserole from oven and sprinkle with icing sugar.  Serve immediately.

This recipe is adapted from "Eat What Tonight".

Fried Tang Yuen (Glutinous Rice Balls)

For as long as I can remember, Tang Yuen or Glutinous Rice Balls are normally cooked and served on 22nd December every year, which is the Winter Solstice Festival or Dongzhi, and is only served in sweetened syrup.  Today, we get to cook it as and when we feel like having it as dessert or snacks.  This unique recipe from 'No-Frills Recipes' push me a step further to try it out as it is not the usual sweet tang yuen which I know of, but a savoury dish instead. I cannot imagine how it will taste until I give it a try and  get the final verdict from my taste buds.... YUMMY!

Ingredients: (Serves: 1)
2 tbsp minced pork
2 dried mushrooms (soaked and diced)
1 tbsp dried shrimps (soaked)
3 pip garlic (peeled and chopped)
2 sprigs spring onion (chopped)
Sesame oil (drizzle) - not in the picture
1 1/2 tbsp cooking oil - not in picture
Some water (to sprinkle)

Tang Yuen 

• mix sifted glutinous rice flour with water until you get a consistency of your choice. 
• since it's for frying, I add less water to come up with a more solid dough and even after stir-frying it still maintain its round shape. 
• roll into your desired sizes and set aside.

Seasoning for minced pork:
1/2 tsp light soy sauce
1/2 tsp cornflour
1/2 tsp chicken stock granules
Dash of grounded white pepper

Methods:

1. In a heated wok, saute garlic until fragrant, add dried shrimps and mushrooms and toss well.
2. Add in seasoned minced pork, stir to mix, sprinkle some water and stir-fry till cooked.  Taste for correct seasoning, adding some salt if necessary.
3. At the same time, cook Tang Yuen in boiling water until it floats to the surface.
4. Strain and add to (2).  Give it a good stir to ensure they are well coated.
5. Sprinkle spring onions over, stir to mix, drizzle sesame oil, give it a final mix, remove from heat and serve!

Notes:  The amount of ingredients for stir-frying the tang yuen depends much on your own preference.  Increase the amount if you are cooking a bigger portion.  For my case, I am cooking only one portion just for myself.

Potato Rosti Stack

Potato, egg and bacon are three very common ingredients which tempt our taste buds, especially when comes to preparing a meal for one person.  Who would say 'NO' to this simple yet yummylicious plate of 'Potato Rosti Stack?'   

Ingredients: Serves 2

2 potatoes

4 tbsp olive oil

4 strips bacon

2 eggs

Cucumber slices

Dash of salt and pepper

Methods:

1. Clean the potatoes and parboil in water until almost soft.  Drain and leave to cool.
2. Fry the eggs and bacon in separate clean wok and put aside for later use.
3. When the potatoes are cool peel off the skin.
4. Grate the potatoes in a large bowl, season with olive oil, salt and pepper, mix well and divide into two portions.
5. In a flat heated pan, add 1 tbsp cooking oil, place one portion of the grated potato into the pan, flatten with a spatula and shape it round.
6. Pan fry until the base is golden brown, flip over carefully and continue to fry until done.  Set aside for palting.
7. Repeat the frying process for the other portion of the grated potato.
8. For plating, place the fried potato on a plate, top with cucumber slices follow by 2 pieces of fried bacon and a fried egg on the top.  

Let's dig in!

Chicken and barley stew

There are few types of Barley that we can choose to cook a particular dish, soup or dessert. The most common is the pearl barley, which is smaller when compared to Job Tears, also known as Yi Yi Ren, imported from China and not to mention our local barley, which is most popularly consumed.

To cook stew I need to use Job Tears or Yi Yi Ren as the other types of barley are softer and easily cooked.  A light and healthy meal to share.....

Ingredients:

1 chicken breast, skinless (cut into chunks)

1 1/2 tbsp of job tears/yi yi ren (wash and soak for few hours)

1/2 red carrot (peel and cut into pieces)

3 small potatoes (peel and halved)

1 leek (sliced)

1/2 onion (sliced)

1 tbsp tomato puree

1 bay leaf

1 tsp chicken stock granules

salt and pepper

300ml water (add more if needed)

1/2 tbsp plain flour mix with 1 tbsp of water

Methods:

1. Heat 2 tbsp of oil in a deep wok over medium heat, add in the chicken breast and sear all sides for 2 to 3 minutes.
2. Add water, chicken stock granules, job tears, carrot, potatoes, leek, onion, tomato puree and bay leaf.  Bring to the boil, reduce heat and simmer for about 20 minutes.
3. When chicken breast is soft, discard the bay leaf.
4. Stir the flour mixture into the stew over low heat, and cook for a few more minutes while stirring.
5. Season to taste with salt and pepper.
6. Remove from heat and ladle into serving bowls, served with toasted buttered bread at the side.

Note:  As this is a light meal I served it with toasted buttered bread instead of rice.