Matcha Almond Cookies

 

Ingredients:

113 g. unsalted butter (room temperature)

1/3 cup icing sugar (sifted)

1 cup plain flour (sifted)

1 tbsp. Matcha powder 

1/8 tsp. salt

1/3 cup (sliced almond, lightly chopped)

Methods:

1. In a bowl add the sifted flour, matcha and salt.  Mix with a spoon to combine.
2. Cream butter and icing sugar until fluffy at medium speed.
3. Lower the mixer speed.  Add in dry ingredients, 1 tablespoon at a time until dough is formed.
4. Add in chopped almonds in 3 batches, and stop the mixer immediately once all is combined.
5. Divide dough into 2 portions.  Roll a portion of the dough into a log (size depends on your preference).  Wrap the log with plastic wrap and freeze for 30 minutes.  Repeat with the other portion.
6. Remove dough from freezer.  Use a sharp knife and cut the dough about 1/4" thick each.  Arrange the cookies on a lined baking sheet.
7. Bake in a preheated oven of 162 degree Celsius for 15 to 17 minutes on middle rack.  Remove cookies to wire rack to cool completely before storing in air tight container.

The logs are ready to be freeze

This recipe is adapted from 'rasamalaysia.com' with slight adjustment to suit my baking preference.

Cherry Madeira Cake

Ingredients:

175 g. unsalted butter (room temperature)

125 g. caster sugar

3 eggs, large

200 g. self-raising flour (sifted)

50 g. ground almonds

1 tsp. baking powder (sifted)

150 g. glace cherries (red and green)

Methods:

1. Wash the cherries, cut into 6 pieces for each cherries (you can also cut into half, but I prefer slightly smaller as easier to cut the cake) and dry on kitchen paper.
2. In a mixer bowl, cream butter and sugar until soft and fluffy.
3. In a small bowl, crack an egg and beat, then add them one by one to the cake batter, mixing well after each addition.
4. Use a tablespoon of the sifted flour to mix with the cherries and add the rest of the flour, baking powder and ground almonds to the batter.  Fold with a spatula until no streaks of flour are seen.
5. Put half of the batter in the bottom of a lined baking tin, 9"x4" and spread it out evenly with a spatula. 
6. Arrange half of the cherries over the top of the batter.  Repeat with the other half of the batter, and arrange the rest of the cherries on top.
7. Bake in a preheated oven of 180 degree Celsius for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
8. Leave the cake in the tin for 5 minutes, then transfer to a cooling rack.
9. When the cake is completely cool, slice and serve!

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

Nyonya Stewed Pork Ribs

Ingredients: (serves 3-4)

400 g. pork ribs (cut into bite-sized pieces)

8 shallots (peeled and leave it whole)

3 red chilies (seeded and slice lengthwise but don't cut through to the tip) - add more if you prefers it spicy

4 cups water (add more during stewing, if needed)

3 tbsp. bean paste (grind with mortar and pestle)

1 tbsp. tamarind pulp (soaked in 2 tbsp. water, extract juice)

1 1/2 tsp. granulated sugar (to taste)

Salt (to taste)

Methods:

1. In a wok, heat up 4 cups of water and bring it to a boil.
2. Add shallots, chilies and pork ribs into the water.
3. Add bean paste, stir and bring it to a boil.  Remove from heat and transfer into a large clay pot for stewing.
4. Lower heat to medium-low, cover with lid and slowly stew the ribs until the meat is tender.  In between stewing, give it a stir and check on water, adding more if needed.
5. Add tamarind juice, sugar and salt, and taste for correct seasonings.
6. Serve hot in individual serving bowls.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Fresh Corn Potato Chowder

 

Ingredients: (serves 3)

2 big red potatoes (washed and cubed, leave the skin on)

1/2 cup corns (fresh or frozen)

1/2 tbsp. butter 

1/2 medium onion (peeled and chopped)

1 1/2 cups chicken broth - add a bit more when needed during cooking

1/2 cup cream (divided)

1/4 tsp. salt (to taste)

Dash of ground white pepper

1 1/2 tbsp. plain flour 

1 sprig spring onion (thinly sliced) - for garnish

Methods:

1. In a saucepan/wok, heat butter using medium heat.  Add onion and stir until tender.  Add potatoes, corn, broth, 1/4 cup cream, salt and pepper.  Bring it to a boil.  Reduce heat, put the lid on, and simmer until potatoes are tender.
2. In a small bowl, mix flour and remaining cream until smooth; stir into the soup, and return to a boil, stirring constantly;  cook to stir until slightly thickened, remove from heat.
3. Scoop into individual serving bowls, garnish with spring onion, and serve as it is or with any of your favorite options, such as bread, salad, french fries, roasted vegetables, and so forth.

This recipe is adapted from 'Taste of Home' by Tracy Bivins, Knob Noster, Missouri with slight adjustment to suit my cooking preference.

Soft and Chewy Ginger Cookies

Ingredients:

2 1/4 cups plain flour (sifted)

3 tsp. baking powder (sifted)

1 tsp. cornflour (sifted)

1/4 tsp. salt

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

3/4 cup unsalted butter (softened)

1/3 cup brown sugar (dark or light)

1/4 cup granulated sugar

1 egg (room temperature)

1/3 cup honey

Coating:

1/2 cup granulated sugar

Methods:

1. In a large bowl, combine flour, baking powder, cornflour, salt and spices using a whisk.
2. In a mixer bowl, cream butter, brown sugar and granulated sugar.
3. Beat in egg until thoroughly combined.
4. Mix in honey.
5. Gradually add flour mixture to the butter mixture, stirring just until combined.
6. Place covered in the refrigerator for a solid 24 hours if you have the time, or at least 2 hours.  
7. Use ice-cream scoop to scoop out dough, form into a ball, and roll in sugar.  Place on a lined baking sheet.  Bake in a preheated oven of 176 degree Celsius for 9 to 11 minutes, being careful not to over bake.
8. Let cool for several minutes on the baking sheet before moving to a cooling rack.
9. Store in air tight container.

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

Roasted Pork Buns

 

Ingredients:

(A)  Filling

250 g. Char Siew/roasted pork (diced)

1 onion (peeled and diced)

50 g. green peas

1 tbsp. cooking oil

Seasonings: (mix all in a small bowl)

1 tbsp. oyster sauce

1/2 tbsp. light soy sauce

2 tbsp. sugar

1/2 tsp. ground pepper

1 tsp. sesame oil

1 tsp. dark soy sauce

1 tbsp. cornflour

100 ml. water

Methods:

1. In a heated wok, add 1 tbsp. cooking oil and saute onion.  Pour in sauce, stir to combine, then add in char siew and peas.  Stir until almost dry, remove onto a plate and leave it to cool.

(B)  Buns

250 g. bread flour (sifted)

50 g. plain flour (sifted)

30 g. caster sugar

1 tsp. instant yeast

1/2 tsp. salt

1 large egg

1 tbsp. condensed milk

130 ml. cold water

30 g. unsalted butter (room temperature)

Some white sesame seeds - for topping

1 egg + 1 tbsp. water - egg wash

Methods:

1. In a mixer bowl, add bread flour, plain flour, caster sugar, instant yeast and salt.  Holding the dough hook in your hand, stir to combine the ingredients.
2. Add in egg, condensed milk and cold water, again give it a stir using the dough hook.  Fix the dough hook on the stand mixer, and mix on low until the dough almost come together.  Add in butter and continue to knead at medium speed for about 8-10 minutes, until the dough is smooth.
3. Tip dough onto a lightly floured pastry mat, round into a ball, cover, and let it proof for 1 hour or until double in size.
4. After proofing, tip dough on a lightly floured pastry mat, press into a flat round disk.  Divide dough into 12 portions.  Round each dough into a small ball, cover and leave for 10 minutes.
5. After the end of 10 minutes, take 1 dough, press using your palm and fingers into flat round disk, spoon a portion of the filling onto the dough, wrap it and place it on a lined baking tray.  Repeat the rest until all is done.
6. Cover and let it proof for 45 minutes.
7. 15 minutes before end of proofing time, preheat oven to 190 degree Celsius.
8. When the proofing time is up, combine egg and water, brush egg wash over the top of the buns, and sprinkle some white sesame seeds over the top.
9. Bake in a preheated oven on second lower rack for 15-18 minutes.  For the first 10 minutes of baking, turn the baking tray inside out, and continue baking until golden brown.l
10. Place to cool on a wire rack.
11. Enjoy!

Let's enjoy!

This recipe is adapted from 'Kathrine Kwa Baking Tutorial' with a slight adjustment to suit my baking preference.

Peppermint White Chocolate Shortbread Cookies

 

Ingredients:

250 g. unsalted butter (room temperature)

1/2 cup icing sugar (sifted)

1 egg white

A few drops of peppermint extract

300 g. plain flour (sifted)

A pinch of salt

150 g. white chocolate (melted)

A few drops of peppermint extract

Sprinkles for decorating

Methods:

1. In a mixer bowl, beat butter on medium speed until light and fluffy.
2. Add sifted sugar and mix on low speed together until incorporated.
3. Add egg white and peppermint extract and continue to beat on medium low speed until completely incorporated.
4. Add flour and salt, and mix on low until completely incorporated, scraping down the sides of the bowl.
5. Place dough into piping bag fitted with an open star tip and pipe cookies onto lined baking sheet, starting in the middle and piping in a circular motion outward.  Gently smooth out the end after you pipe each cookie with a clean finger.
6. Bake in a preheated oven of 162 degree Celsius for 9-10 minutes or just until the cookies lose their shine.  Remove from oven before they begin to brown around the edges.
7. Let cool on wire rack.
8. Melt white chocolate.  Stir few drops of peppermint extract into the melted white chocolate.
9. Dip each cookies into the melted chocolate about 1/3 of the cookies, and place them back onto the wire rack.
10. Sprinkle some sprinkles onto the white chocolate while it's still wet.
11. Let cookies sit until the white chocolate has set.
12. Store in an airtight container.
13. Enjoy!

After baking

Cookies are ready!

This recipe is adapted from 'The Busy Baker' with slight adjustment to suit my baking preference.