Ginger Onion Fried Fish

 

Ingredients:

1 fish (any fish of your choice - I use Golden Pomfret)

2 tbsp. cooking oil

1 tbsp. minced ginger (I finely shredded)

1 tbsp. chopped garlic

1 red chili (remove seeds and sliced)

1/2 onion (peeled and sliced slightly thicker)

1 sprig spring onion (chopped) - I did not use

1 tbsp. light soy sauce

1 tbsp. oyster sauce

1/2 tsp. granulated sugar (to taste - add more if needed)

Dash of pepper

Methods:

1. Clean the fish, deboned and cut into bite-sized pieces.
2. Marinate the fish with a pinch of salt and pepper for 15 minutes.
3. In a medium heated wok, add 2 tablespoon of cooking oil.  Add the fish pieces and fry both sides until golden brown.  Remove and set aside.
4. In the same heated wok with leftover oil from frying the fish, add ginger, onion, chili and garlic, and saute until fragrant.
5. Add spring onions, if using, and give it a quick stir.
6. Return the fish pieces into the wok and give it a quick stir.
7. Add light soy sauce, oyster sauce, sugar and pepper. Toss to coat evenly.
8. Taste for correct seasoning; add light soy sauce, oyster sauce, or sugar if needed.
9. Remove from heat and serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'Foodie Frenzy' with slight adjustments to suit my cooking preference.

Chocolate Condensed Milk Cake

 

Ingredients:

1/3 cup plain flour (sifted)

2 tbsp. cocoa powder (sifted)

1 1/4 tsp. baking powder (sifted)

1/4 cup condensed milk

1 tbsp. castor sugar

1/4 cup milk

1/4 tsp. vanilla essence

2 tbsp. melted unsalted butter

Methods:

1. In a mixer bowl whisk egg with sugar until soft peaks.
2. Add vanilla essence and butter, and mix well.
3. In a bowl mix together sifted flour, cocoa powder and baking powder.
4. Add the dry ingredients to the wet mixture, alternately with milk, mixing gently until smooth.
5. Pour the batter into a 6-inch cake pan, lightly brushed with oil and sprinkled some flour.  This is to prevent the batter from sticking onto the cake pan.
6. Bake in a preheated oven of 160 degree Celsius for 30 minutes or until a wooden skewer inserted  comes out clean.
7. Cool, slice and serve!

I adapted this recipe from 'Yummy Recipes' with a slight adjustment to suit my baking preference.

Matcha Muffins

 

Ingredients:

180 g. plain flour (sifted)

1 1/2 tsp. Matcha powder (sifted)

2 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

95 g. unsalted butter (melted)

90 g. castor sugar (add slightly more if you refers sweeter)

1 large egg (room temperature)

1 tsp. vanilla extract

175 g. buttermilk (room temperature)

sliced almonds (topping)

Methods:

1. In a small bowl, whisk together sifted flour, matcha powder, baking powder and salt.  Set aside.
2. In a mixer bowl, whisk together melted butter and sugar until combined.  Add egg and vanilla extract until creamy and smooth.  Add the buttermilk and whisk again until combined.
3. Add the flour mixture to the butter mixture and whisk until just combined.  Lumps and some flour bits are fine and will make your muffins fluffier.
4. Cover the bowl with plastic wrap and chill the batter in the fridge for 1 hour.
5. Preheat the oven to 200 degree Celsius and add paper liners to your muffin pan, leaving alternating spaces empty, (you will only have 6 liners in a 12-muffin pan) to allow space for airflow and big, puffy muffin tops.
6. When the batter has been chilled, use an ice-cream scooper to gently scoop out the batter.  Try not to disturb the batter too much - don't press it or stir it around.  It should be very spongey and you want to keep the air pockets intact.
7. Release the batter into your lined muffin pan, filling them at least 3/4 full or almost all the way full.  The more you fill your liners, the bigger your muffin tops will be.
8. Sprinkle sliced almonds on top of the batter. 
9. Bake for 20-25 minutes or until the tops spring back when touched.  I use a skewer to taste the doneness. 
10. Remove from oven and let the muffins cool in the pan for 5-10 minutes before lifting them out and transferring them to a wire rack to cool completely.

These muffins are so deliciously flavorful, soft and fluffy.  I adapted this recipe from 'teak & thyme' by Gail Ng with slight adjustment to suit my baking preference.

Matcha White Chocolate Cookies

 

I have to sincerely admit that these cookies are so Yummy-Yum-Yum! The combination of Matcha and white chocolate are to die for, especially being a Matcha fan ~ Thumbs Up! ~

Ingredients:

180 g. plain flour (sifted)

1 tablespoon Matcha powder (high-quality culinary grade)

1 tablespoon milk powder

2 teaspoon baking powder (sifted)

1/2 teaspoon salt

115 g. unsalted butter (softened to room temperature)

100 g. granulated sugar (if you have a sweet tooth, add up to 150 g.)

1 large egg (room temperature)

1 teaspoon vanilla extract

100 g. white chocolate (chopped)

Methods:

1. In a small bowl, stir together flour, matcha powder, milk powder, baking powder and salt.  Set aside.
2. In the mixer bowl add butter and beat until very creamy.  Add sugar and cream together until very creamy and fluffy about 3-4 minutes.
3. Add in the egg and vanilla extract, and mix again until combined.
4. Add the flour mixture into the butter mixture and mix using low speed until almost combined with some flour patches left.
5. Add in the white chocolate and finish folding the dough together with a spatula until just combined.  Don't overmix.
6. Scoop out balls of cookie dough using an ice-cream scooper, and place them on a lined baking sheet with some space in between for spreading.
7. Bake in a preheated oven of 176 degree Celsius for 12-14 minutes or until the edges are set but the middle is still soft.
8. Remove from oven and place on a rack to cool slightly, then remove the cookies onto a wire rack to let it cool completely.
9. Store in an airtight container.
10. Enjoy this delicious cookies any time of the day, either with a cup of freshly brewed tea or coffee or without.  It works either way for me hehehe...

The cookies are ready for baking!

This recipe is adapted from 'teak & thyme' with a slight adjustment to suit my baking preference.

Cream Cheese Bread Pillows

 

This recipe is indeed a keeper!  Love the light, soft and fluffy texture; rolled in delicious cream cheese with additional cream cheese piped over the top. Thumbs Up!!  

This is a must share recipe.  Follow this link here for the full recipe.

Attached below, I am sharing photos captured throughout the process of baking this delicious bread pillows with all my friends and followers:-

Ready for first proofing

After first proofing

It's time for second proofing

Done with second proofing

Pipe the cream cheese over the top
and ready for baking

Time to enjoy!

Enlarge photo to see the soft, light & fluffy texture!

Teriyaki Chicken and Broccoli

 

Ingredients: (serves 2)

2 chicken thighs (skinless and cut into bite-size pieces)

1 small head broccoli (cut into florets, washed and drained)

1/3 cup water

2 tbsp. cooking oil

Dash of chicken stock granules (to taste, if needed)

Marinade: (for chicken)

1 tbsp. light soy sauce

1/2 tsp. dark soy sauce (add a bit more if your dark soy sauce is lighter)

1 tbsp. oyster sauce

1/4 tsp. garlic powder

1 tsp. brown sugar

1 1/2 tsp. corn flour

Methods:

1. In a bowl add the chicken and marinade ingredients; marinate for at least 20 minutes.
2. In a heated wok, add cooking oil and stir fry chicken for 3 minutes on each side.  Add water and then add broccoli.  Stir to combine and cook for another 4-5 minutes until the broccoli has softened but not over cooked. Taste for correct seasoning.  Add a dash of chicken stock granules if needed.  If you prefers your dish to be dry, then add less water.  I prefers my dish to be a bit soupy.
3. Remove from heat onto a serving plate.  
4. Serve hot with freshly cooked fluffy rice.

I adapted this recipe from 'My Healthy Dish' with a slight adjustment to suit my cooking preference.

Winter Melon Barley Chicken Soup

 

Ingredients:

2 whole chicken legs (cleaned and cut into 2 pieces - thighs and drumsticks)

1 thick slice Winter Melon (peeled and cut into chunks)

Handful of Barley (I use Yi Yi Ren or Job's Tears) 

5-6 dried scallops

Handful of Wolfberries

Some salt to taste

Methods:

1. Blanch the chicken with hot water, drain and transfer into a pot with simmering water.
2. Add in all the other ingredients except salt and wolfberries, and continue to bring it to a boil.
3. Reduce heat to medium-low and simmer for about 30 minutes.  Add salt to taste.  Add wolfberries and cook for another 10 minutes.
4. Serve warm!

This nutritious recipe is adapted from 'Miki's Food Archives' with a slight adjustment to suit my cooking preference.