Pork Stuffed Tofu In Soy Sauce

I saw this video recipe through a friend's sharing in Facebook recently. This dish attracted me instantly, and by viewing through the video I've decided to list it in my "to cook dishes."  Without having it to queue in my  "to cook dishes" list, I managed to grab hold of all the needed ingredients when I do marketing the next day, and there it is.... A Simple Yet Yummylicious dish to serve for our dinner!

Ingredients:
3 pcs. firm tofu
70g minced pork
1 sprig spring onions (chopped, use the green leaves only)
1 tsp chicken stock granules
Dashes of grounded white pepper
1/2 tsp sugar
1/3 tsp salt

Sauce:
1 1/2 tbsp sugar
1 1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
1/2 tsp grounded white pepper

Methods:

1. Pat dry tofu with a kitchen paper, cut into half, scrap out the middle part of the tofu, be careful not to break the sides, put in a bowl and mashed.
2. In a bowl add minced pork and all the other ingredients including the mashed tofu.  I did not use all the mashed tofu as it is too much.  Mix all the ingredients together.
3. Use a small spoon to scoop the mixture into the middle of the tofu pieces and press gently.  Repeat until all is done.
4. Deep-fry the tofu pieces until golden, and drain.
5. Mix all the sauce ingredients in a bowl.
6. In a clean pan add the sauce ingredients and stir using medium-low heat.
7. Put the tofu back into the pan.  Toss and turn the tofu to coat evenly with the sauce.
8. Turn off heat and dish the tofu onto a serving dish, drizzle the leftover sauce over the tofu.
9. Dinner is served with a plate of freshly cooked rice.

Note:  The original recipe calls for sprinkle of some chopped spring onion and chili over the cooked tofu but I did not use that as my grandson is not a fan of spring onions and chilies.

This yummylicious recipe is adapted from "Feedy Philippines" with slight amendments to suit my home cooking and my family's taste buds.

Homemade Waffles

After getting myself a KENWOOD Multisnaker Maker which comes with 3 functions (1) Sandwich Maker (2) Waffles and (3) Grill/Griddle last year, I have been trying out a couple of Waffles recipes, but until today I have not post any to my Food Blog yet, reason being too occupied off late.  

Here is my first Waffles recipe which I make recently, and would like to share with my readers out there.  

Ingredients:
1 3/4 cup plain flour (sifted)
3 tbsp granulated sugar
1 tbsp baking powder (sifted)
2 eggs (lightly beaten)
3/4 cup milk
1/2 cup unsalted butter (melted)
Pinches of salt

Methods:

1. Combine flour, sugar, baking powder and salt in a large mixing bowl and whisk together.  Make a small well in the middle and set aside.
2. In a smaller mixing bowl combine eggs, milk and butter.  Whisk together and pour into the flour mixture.  Gently stir to combine.
3. Heat the waffle iron, brush with cooking oil and add a ladle scoopful of batter onto the middle, close and cook according to instructions. For the first batch I will open after few minutes of cooking to observe the waffle, then close back and let it cook until golden brown.  I use the first batch to determine the time for the rest of the cooking.
4. Remove from iron with a fork and continue with the rest.

Notes:  

1. I use lesser milk than the actual recipe as I prefer to have a crunchy waffle.  If you prefer a crunchy waffle, then enjoyed it hot.  
2. The leftover waffle can be stored in an airtight container and store in the fridge.  To consume I toast them in an oven toaster for a few quick minutes.
3. For this waffle recipe I also add an extra tablespoon of granulated sugar as I intend to eat without any topping.

This recipe is adapted from "The Kitchen Wife" with amendments.

Scottish Scones

Scones, like bread or cake can easily be served as a single serving either for breakfast, tea or snacks.  I love trying out different recipes for scones which are being enjoyed by many people from most countries, and each recipe has slight difference in terms of texture, taste and ingredients.

If you prefer a plain scone without any spice and with a rich milky taste and soft texture, this is one recipe which will surely suit your taste bud.

Ingredients:
500g Self Raising Flour (sifted)
75g Caster Sugar
200ml Milk + 1 tbsp
100g unsalted butter (cubed, slightly soft but still cold)
Pinch of salt
1/2 egg (for brushing on top)
2 tbsp milk (for brushing on top)

Methods:

1. In a bowl add flour, rub in butter using your fingers until mixture resembles breadcrumbs.  Add in caster sugar, give it a mix, then add in milk in 3 batches with the final 1 tablespoon to add in last  (if necessary) until a dough is formed. Be careful not to over mix as that will makes the scones tough and not soft and crumbly.
2. Turn the dough onto a floured surface, roll out to about 1/2 inch thick and cut using a cookie cutter.  Press remaining loose dough together and cut out more scones.  
3. Place scones on lightly greased baking tray.
4. Bake in a preheated oven of 200 degree Celsius for about 15 minutes or until scones have risen and is golden.
5. Transfer to a wire rack.
6. Serve warm with butter and jam/preserves of your choice, or any other toppings.

Tips: I place leftover scones in an airtight container in the fridge.  To consume I will toast them in a bread toaster until hot and it still taste as delicious as the freshly baked ones.

I adapted this recipe from FOOD PARAISO with amendments.

Hot Cross Buns

Ingredients:
(A) Dough
250g bread flour (sifted)
150g lukewarm water
100g raisins
20g butter (room temperature)
2 tsp instant yeast
1 tbsp caster sugar
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder

(B) Paste for crosses
2 tbsp plain flour (sifted)
1/8 tsp castor sugar
20g plain water

(C)  Glaze
1 1/2 tbsp castor sugar
1 tbsp plain water
1 tsp gelatine powder

Methods:

1. In a mixing bowl, add bread flour, lukewarm water, instant yeast, castor sugar, cinnamon and nutmeg powder, use a spoon to slightly stir it until it form a sticky dough.
2. Use the dough hook of the stand mixer to beat the dough at medium-low speed for about 5 minutes.  Add butter and raisins and continue to beat using high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.
3. Transfer the dough out to a lightly floured surface.  Shape round and let it proof until about double in size.  Cover with a wet towel during proofing.
4. After first proofing, punch the dough, lightly knead for 1 to 2 minutes and divide into 12 pieces of about 50-60 grams each.  Take one dough, shape round and transfer it to a lightly greased baking loaf. Repeat until all the dough is done.  Cover with a wet towel  and let it proof until double in size.
5. In a bowl put all the ingredients for crosses and stir until well mixed.  Transfer to a piping bag and set aside.
6. When proofing is done, pipe across the pastry on top of the proofed buns.  Bake in the preheated oven of 190 degree Celsius for 15-20 minutes or until the top is golden brown.
7. While the bread is baking, mix the ingredients for glaze together, stir the mixture over a pot of boiling water until both gelatine and castor sugar have dissolved. Set aside for cooling.  Brush the glaze on top of the buns when the buns are baked.

I prepare these Hot Cross Buns 2 days before Good Friday.

This recipe is adapted from Food Bloggers and Foodies United by Sifu Kenneth Goh.

Kuih Momo

Kuih Momo, or commonly known as Kuih Makmur or Ghee Cookies are the favorite of many.  I too love this cookies but the bought ones never satisfy my taste buds.  Instead of 'melt-in-the-mouth' the textures are more to biscuits.  In regards to taste, I prefer it to be milky-ghee taste.  With my fussy taste buds I can't buy one that meets my requirement, so I need to bake it myself.  This is one recipe which meets all my taste bud's requirement, so I am sharing with all my readers out there....

Ingredients:
150g ghee
200g plain flour (sifted)
150g milk powder
pinches of salt
Adequate icing sugar for rolling the baked cookies

Methods:

1. Stir fry the flour in a pan for about 5 minutes under medium heat.  Cool and set aside.
2. In a mixing bowl with ghee, add in plain flour, milk powder and salt.  Use your hand to lightly knead until the dough is well combined.  Let it rest/chill for half an hour in the refrigerator.  If you can handle the soft dough, this step is optional.
3. After resting/chilling, pinch the dough and shape into round balls.  The sizes of the balls depends on your preference.
4. Put the balls in a lined baking tray.  Repeat until all is done.  If the dough is too soft, chill again.
5. Bake in a preheated oven of 160 degree Celsius for 8 to 10 minutes.  When it is out of the oven, roll the cookies in a bowl of icing sugar.  You have to be careful as the balls are very hot and fragile.  Transfer the sugar dusted balls to paper baking liners and leave it for complete cooling.  When cooled store them in air tight container.

I've made these yummylicious cookies for CNY and it doesn't last long.  I baked another batch to satisfy my cravings.

This recipe is adapted from Kenneth Goh of "Food Bloggers and Foodies United."

Buttermilk Biscuits

Ingredients:
2 cups plain flour (sifted)
2 tsp baking powder (sifted)
1/2 tsp baking soda (sifted)
1/2 tsp salt
1/4 cup shortening
3/4 cup buttermilk

Methods:

1. In a bowl combine flour, baking powder, baking soda and salt.  Cut in shortening until the mixture resembles coarse crumbs.  
2. Stir in buttermilk and knead dough gently.
3. Roll out to 1/2" thickness.  Cut with a biscuit cutter and place on a lightly greased baking sheet.
4. Bake in a preheated oven of 200 degree Celsius for about 15 minutes or until golden brown.

Tips: 

1. Cooled biscuits can be freeze in resealable plastic freezer bags.  To use, heat in a preheated oven of 170 degree Celsius for 15-20 minutes.
2. Serve this biscuits with spread of butter and your favorite jam.  

This recipe is adapted from 'Taste of Home' by Vera Reid, Laramie, Wyoming.

Sweet Potato Crinkle Cookies

Ingredients:
280g plain flour (sifted)
1 tsp baking powder (sifted)
200g mashed purple sweet potato
113g unsalted butter (room temperature)
125g granulated sugar
125g light brown sugar
3/4 tsp salt
1 large egg
Icing Sugar (for rolling and dusting cookies)

Methods:

1. In a bowl add plain flour and baking powder, and whisk to mix.
2. In a stand mixer, add butter and mashed sweet potato and mix using the paddle attachment, using medium speed until smooth and creamy.  Add in both sugars, salt and mix until combined.  Scrap the side of the mixing bowl halfway to make sure it gets everything.  Add in egg and continue to mix for another 2 minutes on speed.
3. Turn the speed to low, add in flour mixture and let it mix until combined.  The dough is very sticky at this point.  Cover with plastic wrap and refrigerate for at least 2 hours or overnight.  (I leave mine overnight).
4. Line a baking sheet with parchment paper.  Scoop about 1 tablespoon of the cookie dough and roll it into a ball.  Generously roll it in icing sugar, place it on the baking sheet, leaving some space in between, and repeat with the rest, making sure that the size of the dough is consistent so that they bake evenly.
5. Bake in a preheated oven of 160 degree Celsius for about 20 minutes (baking time depends on individual oven).  The cookies appear soft when pull out from the oven, but they will toughen up a bit as they cool down.  The inside is still soft and gooey.
6. When cool store the cookies in an airtight container.  This cookies are best stored for a week.

Recipe adapted from "what to cook today" with slight amendments.