Korean Marinated Eggs (Mayak Eggs)

Ingredients:

5 eggs

75 ml. light soy sauce

75 ml. water

1/2 tbsp. shallots (peeled and chopped)

1/2 tbsp. garlic (peeled and chopped)

1/2 tbsp. red chili (chopped)

2 chili padi (cut into pieces - optional, for heat)

1/2 tbsp. white sesame seeds (toasted)

Granulated sugar (to taste)

Spring onion (chopped)

Methods:

1. Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 6-7 minutes.  Transfer the eggs into a bowl with room temperature water.  Change it few times until the eggs are cool completely.
2. In a bowl, combine the soy sauce, water, shallots, garlic, chilies, sesame seeds, sugar and green onions.  Stir to ensure the sugar has dissolved.
3. Carefully peel the eggs and place them in an airtight container.  Pour the prepared sauce over the eggs.
4. Cover and refrigerate for at least 6 hours or overnight.
5. Enjoy with rice.

This recipe is adapted from 'ChefLife' with a slight adjustment to suit my preference.

Matcha Marshmallow Mousse

 

Who would say NO to this delicious-tasty-sweet Matcha Marshmallow Mousse?? Not for me ~ smile ~  This mousse is so creamy and thick, and is very addictive!

Ingredients:

130 g. mini marshmallow

474 g. whipping cream/heavy cream (I use whipping cream)

150 g. white chocolate buttons/chips

1 tbsp. Matcha powder

1/4 tsp. salt

1 tsp. vanilla extract

Methods:

1. If you use large-size marshmallows, cut it into small size so they melt faster.  If you are using white chocolate bar, chop into tiny pieces.
2. Prepare 6 ramekins or tea cups, small glass/jar (according to your preference). It's about 4-6 servings.
3. Put the mini marshmallows, 3/4 cup of cream, matcha powder, salt in a saucepan over medium heat.  Cook until the marshmallow has melted.  Turn off heat.  Stir in the white chocolate.  Keep stirring until they melt and the mixture is smooth.
4. Let it cool in the fridge for 10-15 minutes.
5. Pour the rest of the cream and vanilla extract into a mixing bowl.  Whisk on medium speed until the cream is stiff, but take care not to overbeat.
6. Get the chocolate mixture out of the fridge.  If it has hardened or stiff, use a spoon to stir it a little bit.  Add this into the whipped cream in 3 additions.  Use a rubber spatula to fold gently.  The mixture should be light and fluffy.
7. Transfer to the prepared ramekins/tea cups, small glass/jar.  Chill in the fridge for at least 2 hours and serve them cold.
8. For storage, cover with a cling wrap and store in the fridge for about 3-4 days.  Do NOT freeze!

I enjoys this yummy Mousse by itself; and since I make myself a cup of Hot Chocolate, might as well I topped it with this Matcha Marshmallow Mousse and colorful chocolate rice crackers.... sluuurrp!!

This delicious recipe is adapted from 'What To Cook Today.'

Black Sesame Butter Rolls

These black sesame butter rolls are  so very yummy!  They are soft, fluffy and filled with delicious buttery taste inside.

For those who are interested to try it out, click the link here for the full recipe.

I would love to share photos which I captured throughout the process of baking this yummy, yummy rolls...

Ready for first proofing

After first proofing

Divide the dough into 8 portions

Butter for filling

Ready for second proofing

Spray the surface with water and sprinkle some salt

Done baking!

The outside of the roll is crusty, if having it warm, and the buttery taste is deliciously yummy and smell so good!! 

Baked Smoked Paprika Chicken

 

Ingredients:

2 chicken whole legs

1 tbsp. smoked paprika

1/2 tbsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cooking oil

Juice of half lemon

Methods:

1. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, salt and black pepper. Set aside.
2. Clean the chicken, trim off excess fat, and I use a small sharp knife to pierce through the chicken legs.  This is to enable the marinade to seep through the meat.
3. To marinate, place the chicken into a zip log bag.  Drizzle the chicken with oil and lemon juice, and give it a rub.  Sprinkle the spice mixture over the chicken and give it a rub to ensure it is evenly coated on all sides.  Seal the bag and refrigerate overnight for deeper flavor.  In between marination, I will turn over the chicken, give a few squeezes to ensure even marination.
4. I will take out the chicken and leave it at room temperature for about 30 minutes before baking.
5. To bake, place the chicken on a rack, skin side up, and bake in a convection  oven of 200 degree Celsius for about 20 minutes, turn the chicken over and continue to bake for another 15 minutes; will turn it over again, skin side up, and bake until fully cooked, and is golden brown.
6. Remove the chicken from the oven and let it rest for a few minutes before serving.
7. Serve the chicken with your favorite sides.

I adapted this recipe from 'Recipe Yumm' with a slight adjustment to suit my preference.

Japanese Milk Buns (Tangzhong Method)

I started bread making only in April 2021. To be frank, at that point of time, I have totally zero knowledge in it.  After my 3 years journey into it, I found that I have developed such real deep passion in breadmaking.  Since then, I have also adopted my own step by step method of baking bread/buns/rolls.  

Today, I am baking this Japanese Milk Buns, which is  soft, melt in the mouth and tasty.  This recipe is adapted from 'womanscribbles.net.'  To get the full recipe, click this link here.

The photos below tells it all....

Ready for first proofing

After first proofing

After second proofing and time to bake!

Let's enjoy...YUMMY!

Homebaked Potato Bread

 

This homebaked Potato Bread are so soft, fluffy and delicious.  This recipe makes two loaves.  One loaf we consumed it right away, while the other loaf I keep it in an airtight container and leave it in the fridge.  To consume, I will take it out from the fridge and leave it for about half an hour to rest in room temperature; then warm it in the oven, and it's as fresh as any freshly baked bread.

I adapted this recipe from 'Kitchen Cookbook' and click here to obtain the whole recipe.

I enclosed herewith photos throughout the process of my baking this delicious recipe.  Hope you all enjoy baking it too.

Happy Baking ~ cheers ~

Eggs Masak Belanda

 

Ingredients:

3 eggs (fried, well done!)

1/2 onion (peeled, cut into rings)

1/2 red chili (sliced thinly)

Dash of chicken stock granules (to taste)

1/4 tsp. fish sauce

1 tbsp. sugar or to taste

1 1/2 tbsp. cooking oil

Tamarind pulp 1 tsp. + 1/2 cup water

Spring onion (for garnish, if needed)

Methods:

1. In a small bowl, add half cup of water to the tamarind pulp and soak for 10 minutes.  Squeeze the tamarind pulp to extract the juice.  Discard the pulp.
2. In a heated wok add cooking oil.  Saute the onions until slightly brown or aromatic.  Add the fried eggs and do a quick stir.
3. Lower the heat, add the tamarind juice and bring it to a boil.
4. Add in sugar, chicken stock granules, fish sauce and chili.  Simmer for 1-2 minutes.
5. Remove onto a serving dish, garnish with spring (if using), and serve hot.

This yummylicious dish is adapted from 'rasamalaysia' with slight adustment to suit my cooking preference.