Chia Seeds, Lemon and Orange Cupcakes

 

Ingredients: (makes 7 cupcakes)

100g. unsalted butter (room temperature)

60g. caster sugar

2 eggs (lightly beaten)

90g. self-raising flour (sifted)

zest of 1 lemon

zest of 1 orange

2 tbsp. black chia seeds

60ml. orange juice

1/2 tbsp. lemon juice

Methods:

1. Place the butter in the mixer bowl and beat until soft and creamy.  Add sugar and zest of lemon and orange, and beat until light and fluffy.  Gradually add beaten egg and beat well till combined.  Remove the bowl from the mixer.
2. Add flour into the egg mixture, followed by black chia seeds and juices.  Fold the mixtures well with a rubber spatula.
3. Spoon batter into the lined muffin pan to 3/4 full.
4. Bake in a preheated oven of 180 degree Celsius for 25-30 minutes or until a skewer inserted into the center comes out clean.
5. Place the cupcakes on the wire rack to cool.

I adapted this recipe from 'Anncoojournal.com' with a very slight amendment to suit my baking preference.

Traditional Prawn Pad Thai

Ingredients: (Serves 2)

100g. thin dried rice noodles

1 tbsp. dried shrimp

1 tbsp. cooking oil

1 shallot (peeled and sliced)

100g. prawns (peeled and deveined)

2 tsp. pickled radish (finely chopped)

50g. firm yellow tofu (diced)

2 eggs (lightly whisked)

1/4 cup chives (cut into 2cm. baton)

1/4 cup beansprout

To serve:

Peanuts

Chili Powder

A sprig of spring onion

Lime wedges (I omit)

Sauce:

50g. tamarind concentrate

50g. brown sugar

50g. fish sauce

1/4 tsp. dark soy sauce (add more if you prefer a more darker colour)

Methods:

1. Soak dried shrimp till slightly soften, drain and discard water.
2. Soak the rice stick noodles in room temperature water for 30 minutes until soften but firm.  Cook in boiling water until just tender, but not too soft.  Drain and set aside.
3. For the sauce:  combine all the ingredients in a small saucepan over medium heat.  Cook until sugar dissolved.  Remove from heat and set aside for later use.
4. Heat oil in wok over medium-high heat.  Saute shallot, add prawns and stir-fry until almost cooked.  Add dried shrimps, pickled radish and tofu, stir-fry for 30 seconds.  Move everything to the side of the wok, add egg into the middle, spread egg around and allow to set and the bottom turn golden.  Break up the egg and mix through all ingredients.  Add noodle and sauce.  Stir-fry till well combined.  Toss through chives and beansprouts.  Off the heat and serve on a plate with peanuts, chili powder, lime wedges and spring onion.

I adapted this recipe from 'Marion's Kitchen' with slight amendment to suit my cooking preference.

Homemade Tonkatsu Sauce

Ingredients:

1 tbsp. tomato ketchup

2 1/2 tsp. Worcestershire sauce

1 1/2 tsp. oyster sauce

1 1/8 tsp. sugar (add more sugar if needed)

Methods:

1. Combine all the ingredients in a small bowl and whisk together.  Adjust the sauce according to your liking.

Note:

To Store the leftover sauce, place in an airtight bottle and keep in the refrigerator for up to 2-3 weeks.  Keep in the freezer for 3-4 months.

This recipe is adapted from 'Just One Cookbook' by Namiko Chen.  To go to the original source click here

Japanese Sweet Potato Okonomiyaki

Being a big fan of sweet potato, I just couldn't wait to try out this Japanese recipe.  Indeed, it is a yummy and healthy dish.  I am sharing this recipe with all fans of sweet potato and all who loves Japanese food.

Ingredients: (makes 2 medium-sized pancakes)

1/2 cup plain flour (sifted)

1/4 tsp. baking powder (sifted)

3 tbsp. water

1/2 tsp. chicken stock granules

1 1/2 eggs

1/2 tbsp. light soy sauce

1 cup Chinese cabbage/Napa (shredded)

50g. orange sweet potato (peeled, coarsely grated)

1 tbsp. spring onion (finely sliced), plus extra for sprinkle

2 tbsp. cooking oil

To serve: 

Tonkatsu Sauce

Kewpie Mayonnaise

Black Sesame Seeds (toasted)

Methods:

1. In a large bowl add plain flour, baking powder and chicken stock granules and whisk to combine.  Add the eggs, water and light soy sauce and whisk until smooth.  Add the cabbage, sweet potato and spring onions and mix until well combined.
2. Heat 1 tbsp. oil in a non-stick frying pan over medium heat.  Add half of the batter into the pan and use a spoon to shape into a thick round pancake.  Cook until the underside is golden.  Flip the pancake over and cook until cooked through and golden.  Transfer to a plate lined with kitchen paper.  Repeat with the remaining oil and batter.
3. To serve, drizzle with tonkatsu sauce follow by mayonnaise and sprinkle with black sesame seeds and spring onions.

Note: 

For the Homemade Tonkatsu Sauce, do refer to my next blog post.

I adapted this recipe from 'Marion's Kitchen' with some amendments to suit my cooking preference.

Fruit and Vegetables Salad with Buttermilk Dressing

Today, I am trying out this Salad Dressing with buttermilk.  It has a much lighter taste and flavor, and if you prefer a less sour dressing, this will be to your liking.  It is for me ~ smile ~

Ingredients:

(A)  Salad

• Butterhead Lettuce
• Plums
• Corns
• Cucumbers
• Pickled ginger (the recipe can be obtain here)

(B)  Salad Dressing

• 2 tbsp. mayonnaise
• 2 tbsp. buttermilk
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. garlic powder
• Dashes of lemon juice (if you prefer more sour, put more)
• Dash of ground white pepper
• 1/2 tbsp. olive oil 

Methods:

1. In a small bowl, whisk all the dressing ingredients, covered and refrigerate until serving.
2. For the fruit and vegetables, cut according to your preference; arrange them on a platter.
3. Drizzle over salad dressing and serve immediately.

I adapted this recipe from 'Taste of Home' by Arlene Erlbach, Morton Grove, Illinois with some amendments to suit my preference.

Melt in the mouth Pandan German Cookies

Those who knows me well, they will surely knows that anything green attracts me most.  Thus, I love anything with Pandan and Matcha.  I will make a point to try out the recipes.  Recently, I've tried out this Pandan German Cookies which is so soft and melt in the mouth.  

Ingredients:

120g. unsalted butter (room temperature)

30g. icing sugar (sifted)

1/2 tsp. pandan paste (I use the shelf-bought paste)

125g. potato starch (sifted)

80g. plain flour (sifted)

Methods:

1. Beat butter and icing sugar until soft and fluffy.
2. Add pandan paste and mix well.  Remove from mixer.
3. Add sifted potato starch and plain flour into the butter and sugar mixture.  Use a spatula to mix well to form a soft dough.
4. Roll dough into balls.  Arrange them on a lined baking sheet and press lightly with the back of a fork.  Dip fork in water to prevent dough from sticking to the fork.
5. Bake in a preheated oven of 170 degree Celsius for 25 minutes.
6. Cool on wire rack and store in an airtight container.

I adapted this recipe from 'foodplayground.blogspot.com' with a slight amendment to suit my baking preference.

Pickled Ginger

I love pickled ginger, to be able to make and enjoy it at anytime is my greatest pleasure.  I have this simple recipe to share with all readers of my blog.

Ingredients:

500g. young ginger 

1/3 tbsp. salt

300ml. white vinegar

225g. granulated sugar

150ml. water

Methods:

1. Peeled and slice the young ginger into thin slices, mix with salt and marinate for 30 minutes.
2. Bring sugar and water to a boil.  Cook until sugar is completely dissolves, add in rice vinegar.  Remove from heat and set aside until cool.
3. Drain ginger from any excess water, add to the sugar and vinegar syrup, covered and marinate overnight.  Ready to serve.
4. Chill in the fridge, and can last for 6 months.

I use a vegetable and fruit slicer to slice the ginger into thin slices.

I adapted this recipe from Kathrine Kwa.