Matcha Scones

This Matcha Scones are so flaky and yummy.  Scone lovers who love matcha must not miss out this recipe.

Ingredients:

1 3/4 cup plain flour (sifted and chill in the fridge)

2 tsp. baking powder (sifted)

2 tbsp. Matcha powder (sifted)

10 tbsp. unsalted butter (141.75g.) - chill in the fridge

1/4 cup caster sugar

1/2 - 2/3 cup milk (leftover for brushing the top of each scones)

Methods:

1. In a large bowl combine the sifted plain flour, baking powder and Matcha powder.
2. Coarsely cut up the butter into cubes.  Add the butter to the dry ingredients and mix using fingers until small clumps form.  Once it is loosely together add the sugar and lightly mix to combine.
3. Add the milk to the mixture little by little by squeezing it between your fingers until the dough is formed.
4. Lightly flour the work surface and rolling pin, roll out the dough until it is about 1" thick.
5. Using a cutter cut out the circles and arrange them on a lined baking sheet.  Lightly brush the top of each with milk.
6. Bake in a preheated oven of 170 degree Celsius for 10 minutes, then turn down the heat to 160 degree Celsius and bake for another 10 minutes or until they turn nice and brown.
7. Serve with cream and/or your favorite jam.

Notes: The purpose of chilling the flour and butter is to make the scones come out flakier.

This recipe is adapted from www.aiya-america.com

Moist Banana Cake

I came across this Banana Cake recipe from a post in Heavenly Cuisines which uses 1/2 teaspoon of vinegar.  Overwhelmed with curiosity, I decided to try it out since I have some ripe bananas.  The outcome is superb, moist with strong banana taste.

Ingredients:
270g. ripe bananas (peeled)
170g. plain flour (sifted)
70g. caster sugar (reduce to 50g. if you prefer less sweet as the ripe bananas are sweet)
70g. brown sugar
2 large eggs
2 tsp. baking powder (sifted)
1/2 tsp. baking soda (sifted)
1/2 tsp. vinegar
50g. unsalted butter (melted)

Methods:

1. Mash the bananas in a bowl and set aside.
2. Using a stand mixer, beat the eggs with both sugar until sugar has dissolved.
3. Add in vinegar followed by melted butter and continue to beat well.
4. Add in the mashed banana and mix using a rubber spatula.
5. Add in the sifted flour with baking powder and baking soda.  Mix well until combined.
6. Pour the mixture into a loaf pan lined with parchment paper.
7. Bake in a preheated oven of 170 degree Celsius for about an hour or when a wooden skewer inserted in the middle of the cake comes out clean.
8. Remove from oven and let it cool down for about 5 minutes in the pan.
9. Lift the cake out of the pan using the overhang parchment paper and continue to let it cool completely and serve.

I adapted this recipe from Carrie Lum. 

Easy Clay Pot Shaoxing Drunken Chicken

This simple chicken recipe can either be cooked and stewed in clay pot or without.  I cooked mine in a wok. It taste awesome... will cook this yummy recipe again and again to serve it as a dish to compliment our staple 'Rice'.

Ingredients:
2 boneless chicken thighs (with skin on)
1 medium carrot (peeled and cut into slightly thick slices)
10 Chinese red dates (rinse with water)
1/2 tbsp. cooking oil
1/2 tbsp. sesame oil
Dashes of water (for cooking if the dish is too dry)

Aromatics:
6 slices ginger (peeled)
2 stalks spring onion
1 large onion (peeled and cut into quarters)
3 cloves garlic (peeled, finely chopped)

Seasonings: (premix them in a small bowl)
2 tbsp. oyster sauce
1/2 tsp sugar 
1/4 tsp salt 
2 tsp soy sauce 
4 tbsp shaoxing wine

Methods:

1. Cut the chicken into bite-size pieces.  Mix all the seasonings and pour over the chicken and let it marinade for at least 30 minutes.  Best if you can marinate overnight.
2. Separate the white and the green parts of green onion.  Cut into 2-inch sections.
3. In a heated wok add cooking oil and sesame oil.  Add ginger and saute until fragrant, then add aromatics except for the green part of green onions, stir fry for another 2 minutes.  Add chicken pieces (reserve the marinating juice) and saute again until the chicken turn opaque.
4. Add carrots, red dates, and the marinating juice and stir to mix everything.
5. Bring to a boil and then lower the heat to medium.  If the dish is too dry add dashes of water.  Let it gently simmer until the chicken pieces are cooked through and stir often to prevent the chicken from sticking to the bottom of the clay pot or wok.
6. At the end of the cooking time the liquid will reduce, taste for correct seasoning, add more soy sauce if needed.
7. Add the green parts of the green onion.  Give a few stir and turn off the heat. If you are cooking in a clay pot there is no need to stir, instead put the lid back on. The residual heat will soften the green onion.
8. Serve with a bowl of fluffy freshly cooked rice. Yum-Yum!

I adapted this yummy recipe from Marvellina (What To Cook Today) with slight amendment.

Cheesy Smashed Potatoes

If you are opting to cook a Western Meal instead of the usual Chinese meal, this Cheesy Smashed Potatoes makes a good side dish.  I tried out this recipe twice using two different types of Australian potatoes: Australian Potatoes Red Washed and White Washed.  The difference between the two is the colour, red washed potatoes have a darker and golden colour whereas the white washed is lighter in colour; and red washed potatoes have a slight chewy texture and the white ones are softer.

Australian Red Washed

Australian White Washed

Ingredients:
4 medium size potatoes
1 tsp salt (for boiling the potatoes)
Olive oil (to drizzle)
Garlic Salt
Grounded black pepper 
4 tbsp Parmesan cheese (for topping) - each potato about 1 tbsp.
Some fresh parsley, finely chopped (to garnish) - I did not put as my grandson doesn't like parsley

Methods:

1. In a medium pot bring water to a boil with 1 tsp of salt.  Once water has boiled, carefully add  potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork, drained and wipe dry with kitchen paper.
2. Transfer the drained potatoes to a lined baking sheet spacing them evenly.
3. Use a potato masher or the flat bottom of a glass or bottle to smash the potatoes to about 1/2" thickness.  Press gently so you don't break the potatoes apart.
4. Drizzle the top with olive oil then sprinkle with garlic salt and black pepper evenly. 
5. Bake in a preheated oven of 230 degree Celsius for 15 minutes.  Flip potatoes over with a spatula, drizzle the second side with olive oil and season with garlic salt and pepper.  Bake for another 12 to 15 minutes or until potatoes are slightly crisp with golden brown edges.
6. Sprinkle generously with parmesan cheese then return to the oven until the cheese is melted.  Garnish with parsley if desired and serve warm.

I adapted this delicious potatoes recipe from Natashas Kitchen.com with very slight amendment.  

Simple Lemon Olive Oil Cake

Those who love lemon would like this soft, spongy and lemony simple cake.  It goes well with either coffee or tea.  It's time for afternoon tea... ☺

Ingredients:
4 large eggs
1 cup castor sugar (reduce 1 tbsp. for less sweet)
1/2 cup extra virgin olive oil
2 1/2 tbsp. lemon juice (roughly one lemon)
1 cup plain flour, sifted
1/2 tsp. baking powder, sifted
1/4 tsp. salt
1 tsp lemon zest
1/4 cup icing sugar (for dusting)

Methods:

1. Beat eggs and castor sugar using a stand mixer on high until the mixture is fluffy and has doubled in volume (between 5-7 minutes total mixing time).
2. In a separate bowl add flour, baking powder, salt and lemon zest and mix using a hand whisk until combined.
3. Using a rubber spatula, gently fold in olive oil and lemon juice into the egg mixture.  Using the same spatula, fold in flour mixture into the wet mixture until the flour disappears. Do not over mix.
4. Pour the cake batter into a lined 8 inch cake pan.  Gently tap on a solid surface to remove some of the larger egg bubbles.
5. Bake in a preheated oven of 170 degree Celsius for 40 to 45 minutes until the top is light brown and a wooden skewer inserted in the center comes out clean.
6. Remove from the oven and let cool for 10 minutes.  Remove the cake from the pan and continue to cool on a wire rack.  
7. Dust with icing sugar prior to serving.

I adapted this recipe from 'She Bakes Here' by Emily Tanaka with very slight amendment.

Dragon Fruit Agar-Agar

Agar-Agar is a popular ingredient used for making many types of desserts all over Asia.  This cooling desserts is most like by everyone, either young or old.  Today, I am combining it with Red Dragon Fruit to make this 2-layer yummylicious cooling dessert.

Ingredients:
(a) Coconut milk pandan layer:

• 500 ml. freshly squeezed coconut milk
• 2 tsp. pandan paste
• 4 g. (1 1/2 tsp.) agar-agar powder (rose brand)
• 60 g. granulated sugar

(b) Dragon Fruit layer:

• 750 ml. water
• 6 g. agar-agar powder (2 1/4 tsp)
• 1 red dragon fruit (peeled and cut into small pieces)
• 90 g. granulated sugar

Methods:

(a) Prepare the coconut pandan layer:

1. Put all ingredients for coconut milk pandan layer in a saucepan.  Stir with a whisk to dissolve the agar-agar powder and sugar.  Bring to a gentle boil (do not hard boil or the coconut milk will break), and then lower the heat to let it simmer.  Keep stirring for about 2 - 3 minutes.
2. Remove from heat and gently pour the coconut milk mixture over a sieve into a 8 x 8 inch square pan or any mould you want to use.  Pop any bubbles you see with a toothpick and let it set at room temperature until it is firm enough to hold the next layer.

(b) Prepare the dragon fruit layer:

1. When the coconut milk layer has set, arrange the cubed dragon fruit pieces on top and put it in the refrigerator.
2. Combine all the ingredients for the dragon fruit layer in a saucepan.  Stir to mix the agar-agar powder and sugar.  Bring to a boil and lower the heat to let it simmer and cook for another 2 - 3 minutes.  Make sure you no longer see the agar-agar powder.
3. Remove from heat and gently pour this on top of the coconut pandan layer with dragon fruit pieces on top over a sieve.  Let it cool down and set at room temperature a little bit and then gently transfer this to the refrigerator and let it chill until it sets, at least 3 hours.

This recipe is adapted from 'What To Cook Today' by Marvellina.

Pina Colada Popsicles

Inspired by the tropical cocktail, these popsicles are great thirst quencher which is best enjoyed on a warm hot day.  

Ingredients:

1 cup coconut milk

1 small ripe pineapple (peeled, cored and cut into small cubes)

1/4 cup flaked unsweetened coconut

Zest and juice of one small lemon/lime

1 tbsp. Organic Refined Raw Cane Sugar/any sugar (to taste - depending on the sweetness you prefer and also take into account the taste of the pineapple)

Methods:

1. Add all ingredients into a blender and blend until completely smooth.
2. Pour the mixture into popsicle molds.
3. Freeze overnight or until solid.
4. Remove the popsicles from the mold, garnish the popsicle with some flaked coconut and some lemon/lime zest or just enjoy as it is.

This recipe is adapted from Chrissie (the busy baker.ca) with slight amendments to suit my liking.