Sweet Yam Paste Tart aka Orh Nee Tart

 

Ingredients for tart pastry:

225 g. plain flour (sifted)

115 g. unsalted butter (room temperature)

45 g. icing sugar (sifted)

2 egg yolks

Methods:

1. In a bowl, mix flour and icing sugar.
2. Cut room temperature butter into cubes and mix into the flour using a pastry cutter until resembles breadcrumbs.
3. Add in egg yolks and lightly knead into a dough.
4. Pinch a portion of the dough and press into tart moulds.  Prick some holes on the bottom of the tart using fork/toothpicks.  I make 8 big ones using tart shells, and 20 mini ones using mini muffin pan.
5. Bake in a preheated oven of 160 degree Celsius for 15-20 minutes, or until golden brown.
6. Cool before storing in airtight container.
7. Tarts can keep for 1 month in an airtight container.
8. I make my tart shells a day before I make the yam paste and assemble it.

Ingredients for sweet yam paste:

250 g. yam (peeled and cut into slices)

250 g. water

70 g. rock sugar

20 pieces whole Gingko Nuts

70 g. water + 1/2 tbsp. granulated sugar (for cooking the Gingko Nuts)

25 g. thick coconut milk

Methods:

1. In a small pan, cook coconut milk over low heat till the side bubbles.  Do not let it boil.  Leave aside to cool down.
2. In a small pot, cook rock sugar with 250 g. water over low heat until the sugar dissolves.  Set aside and cool before use.
3. Cook Gingko Nuts with sugar until water almost dries up.  Set aside to cool.
4. Steam yam till soft.  Take out from steamer and mash till fine.  Put yam, half of the syrup water in (2), and coconut milk in a blender and blend till smooth and light.  Taste the sweetness of the paste, if you prefer sweeter, add more water syrup.
5. Transfer the yam paste into a pipping bag, snip the tip of the pipping bag and pipe the yam paste into the tart shells.  
6. Topped with a Gingko Nut and serve.

This recipe is adapted from 'Cooking with Lu' with slight adjustments to suit my baking preference.

Tropical Island Chicken Served With Veggies and Fruits

Ingredients: (serves 2)

2 whole chicken legs

2 tbsp. light soy sauce, less salt

1 tbsp. cooking oil

1 tbsp. water

1/2 tbsp. onion powder

1/2 tbsp. white sesame seeds

1/2 tbsp. granulated sugar

2 garlic cloves (peeled and minced)

1/2 tsp. fresh grated ginger

1/4 tsp. salt

Dash cayenne pepper

Methods:

1. In a small bowl combine all ingredients, except chicken legs.  Set aside about 1 1/2 tablespoons for basting; cover and refrigerate.  Pour remaining marinade into a large zip-lock bag.  Add chicken; remove air, seal and turn to coat the chicken with the marinade.  Refrigerate overnight.  In between, I squish the chicken and turn over to ensure even marinating.
2. Take out the chicken and marinade for basting 1 hour before baking/grilling/roasting, and place them on room temperature.
3. Place chicken over a drip pan, skin side up; bake in a convection oven of 180 degree Celsius for about 20 minutes, or when the chicken has browned lightly.  Turn the chicken over and brush with the basting marinade and continue to bake until nicely browned; turn over again, brush with remaining basting marinade; and continue to bake until golden brown.  
4. Remove from oven onto a plate, let it rest for about 5 minutes.
5. Place chicken legs onto a serving dish with lettuce leaves.  
6. Serve chicken with a platter of veggies and fruits of your choice.

I adapted this recipe from 'Taste of Home' by Sharon Hanson, Franklin, Tennessee, with adjustments to suit my cooking preference.

Steamed Fish

 

Ingredients:

1 piece fish (any fish of your choice)

Dash of salt (for sprinkle on fish)

1 1/2" knob ginger - peeled and slice 4 pieces, then the rest cut into strips (amount of ginger depends on your preference, I prefer more for more flavors)

5 garlic cloves (peeled and chopped finely)

2 tbsp. light soy sauce

1 tbsp. oyster sauce

2 tbsp. cooking oil

Coriander - for garnish (can use spring onion) - if you use spring onion, cut into thin silken threads, soak in ice water for 5 minutes to make it curl)

Methods:

1. Clean the fish and pat dry.  Sprinkle salt on both sides, place on a steaming dish/plate, and place the 4 slices of ginger on top of the fish.
2. Heat 2 tablespoon oil in wok and stir-fry garlic and ginger strips until fragrant.  Set aside.
3. Heat up a clean wok with enough water for steaming.  Wait for water to boil.  As soon as it boils, place your fish into the wok.  Cover wok tightly and steam for 6 minutes.
4. Discard the ginger on top of the fish and the fishy and cloudy fish 'water' after steaming.
5. Pour the hot oil with fried ginger strips and garlic over the steamed fish.  Drizzle with light soy sauce and oyster sauce.
6. Put back into the wok and steam for another 2 minutes.
7. Garnish with coriander or spring onion and serve immediately.

I adapted this recipe from Youtube 'Beyond Home Cook.'

Pumpkin Pie Smoothie

Ingredients: (serves 1)

1/4 cup pumpkin puree

2 medium bananas (peeled, chopped and frozen)

1 cup chilled yogurt

1/2 tsp. pumpkin pie spice (homemade/bottled)

1 tsp. honey

1/4 cup chilled milk

Topping:

Toasted chopped walnuts

Ground cinnamon

Methods:

1. Add all the ingredients into the blender bowl and blend until smooth.
2. Pour the smoothie into serving glass.  Add toasted chopped walnuts over the top and sprinkle with some ground cinnamon.
3. Serve chilled.

I adapted this recipe from 'whiskaffair.com' with slight adjustment to suit my preference.

Dragon Fruit Chia Seeds Pudding

 

Ingredients: (serves 1)

1/2 Dragon Fruit

1/4 cup Coconut Milk

1/4 cup milk

3/4 tbsp. sugar

2 tbsp. Chia Seeds

Methods:

1. Peel dragon fruit.  Cut into small cubes about 1 tablespoon, and set aside for topping.  Chop the rest and place them into the blender bowl.
2. Add all the other ingredients into the blender bowl, and blend until smooth.
3. Pour into a serving glass.
4. Refrigerate it for 1-3 hours until set.
5. Top with dragon fruit, and served chilled.

I adapted this recipe from 'blendwithspices.com' with some adjustments to suit my preference.

Cranberry Orange Shortbread Cookies

Ingredients:

1/2 cup dried cranberries

1/2 cups caster sugar (divided)

2 1/2 cups plain flour (sifted) - spooned and leveled, not scooped

227 g. unsalted butter (cubed and cold)

Zest of 1 orange

2 tbsp. fresh orange juice

1/2 cups granulated sugar - to coat cookies before baking, if desired

Methods:

1. Line a baking sheet with parchment paper and set aside.
2. Combine cranberries and 1/4 cup of caster sugar in a food processor and process just until the cranberries are broken down into smaller pieces.  Set aside.
3. Combine flour and remaining sugar in a large bowl.  Add in butter and use a pastry cutter to cut butter to fine crumbs.
4. Stir in cranberries and sugar from (2), orange zest and orange juice.
5. Use your hand to knead the dough until it comes together and form a ball.  Work the dough until it comes together.  If the dough is still crumbly, add some more orange juice, 1 tablespoon at a time until the dough comes together.
6. Divide the dough into 2 portions and shape each dough into a log about 2" in diameter and wrap in plastic wrap.  Refrigerate for 2 hours.
7. Preheat oven to 163 degree Celsius.
8. With a sharp knife, cut slices of cookie dough about 1/4" thick.
9. Place 1/2 cup of granulated sugar in a bowl and coat the cookie slices with sugar.
10. Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.  Do Not over bake!  I bake mine for 13 minutes.
11. Let cookies cool for few minutes on the baking sheet before removing to cooling rack.  Let it cool completely.
12. Store in airtight container.

I adapted this recipe from 'momontimeout.com' with slight adjustment to suit my baking preference.

Healthy Teriyaki Chicken

 

Ingredients: (serves 2)

2 chicken thighs (boneless)

Salt and ground white pepper

Teriyaki sauce: (mix in a small bowl)

1 tbsp. Kikkoman soy sauce (less salt)

1 tbsp. mirin

1 tbsp. Chinese Shaoxing wine (you can use sake)

Topping:

Toasted white and black sesame seeds (optional)

Methods:

1. Clean and rinse chicken thighs and drain well, then pat dry with kitchen paper.
2. On the chopping board, use a sharp knife and slit the chicken meat (skin down) in few cuts but not cutting through the end.  Then sprinkle with some salt and pepper.
3. Heat up a non stick frying pan, without adding any oil, place chicken, skin facing down.  Fry till golden brown, turning over until chicken is almost cooked through.
4. Use paper towel to wipe/soak up any excess oil, from the chicken in the pan.
5. Pour in the sauce.  At medium heat, flip the chicken over and again till the sauce almost dries up, and coated in a thick and shiny glaze.
6. Remove from pan onto a chopping board, cut the chicken into bite-size pieces, place chicken on a serving dish, topped with toasted white and black sesame seeds; and serve with butterhead lettuce and Japanese cucumbers.
7. It is best serve with green salads or white rice.

I adapted this recipe from 'anncoojournal.com' with slight adjustment to suit my cooking preference.