Wednesday's Simple Meal - Black Hokkien Mee

The weeks just fly by so quickly and once again, it is my simple meal day!

We have cooked this dish before but at that point I was using the regular Dark Soya Sauce and the taste & colour was not up to my expectation. I find it hard to get good quality thick dark soya sauce in our local NTUC and after searching the shelves for like 15 mins, I decided to purchase this bottle of Dark Soya Sauce. It looks really thick but the only concern I had then while reading the label was "Red Date Dark Soya Sauce". However, my doubts were unfounded as this soya sauce Rocks!!

I used it for my Black Hokkien Mee and the end results are excellent. It was as dark as I like my Black Hokkien Mee to be and the taste is better than what I've tasted at a well known food court that supposed to have great Black Hokkien Mee :P

Here is the recipe and do give it a try :)

Black Hokkien Mee

Serves 3

Ingredients

500g Fat Yellow Hokkien
200g Meat (pork or chicken) - cut into thin slices
20 Prawns, shell and devein
2 medium Squid - cut into bite size
100g Bok Choy, wash and cut into 1 inch pieces
3 cloves Garlic, Minced
2 cups Stock/water

Seasoning
2 tsps Light Soy Sauce
3 Tbps Dark Soy Sauce(add more if not dark enough)
2 Tbsps Oyster Sauce
2 Tsps Sugar
Salt to taste
½ tsp Pepper

Preparing the Noddles.

• Soak noodles in cold water for 30 mins to get rid of some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles.
• Next, place noodles in a heatproof bowl and pour boiling water over the noodles. Let them stand for 1 to 2 minutes and drain.

Methods

1. Season the prawns and squid with a dash of salt, sugar and pepper.
   
2. Heat 2 tsps oil and saute the squid and prawns. Dish out and leave aside.
   
3. Add in another tsps oil and fry garlic till fragrant but not brown.
   
4. Place meat into the pan for browning, sprinkle in a pinch of salt and pepper to the meat before turning over to brown the other side.
   
5. Add in stock/water and bring to a boil. Simmer for 5 minutes before adding in
   the choy sum.
   
6. Then add in the noodles and the seasoning, mix well, cover wok with lid or if using Happycall, close the pan and simmer until noodles is tender.
   
7. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick.
   
8. Add in the cooked prawns and squid.
   
9. Turn the heat to high again and give noodles a quick stir
   
10. Serve with sambal belacan
    

Yakitori Chicken Meatballs

My son loves meatballs and in order to get him to eat more meat plus enjoying his meals I really need to be creative when it comes to cooking for my little one. :)

I noticed that he loves satay as he feels so grown up holding the satay stick and so far, he has impressed me with the amount of satay he could eat at a go - 6 sticks!

After looking through my recipe collections, I've decided to make the Yakitori Chicken Meatballs on skewers! The yakitori sauce is a little sweet so that would certainly appeal to his taste plus I get to string in some vegetables too :P That sounds wonderful enough for me!

I did not make the Yakitori Sauce from scratch as I do not want to stock more stuff in my pantry. I used a store bought Yakitori Sauce and it was simply delicious! Too bad my helper threw away the bottle before I could snap a picture of it but no worries, I'll be getting another bottle soon and will update this blog with the picture.

This is really easy to make and we made pretty good size meat balls and yields 13 sticks.

Yakitori Chicken Meatballs

Yields 13 sticks
Using Happy Ocher Pan

Ingredients

400g Minced Chicken meat
1 small Green Capsicum; sliced
1 small Red Capsicum, sliced.
2 inch Ginger, grated to extract juice
Bamboo Skewkers (soaked in water for at least 6 hours)

Marinate for the Chicken

1 Egg (whisked)
½ cup Bread crumbs (I used Korean bread crumbs)
2 tsps Corn Flour
2 tsps Plain Flour

½ tsp Salt

1 Tbsp Light Soya Sauce
1 Tbsp Yakitori Sauce (store bought)
2 inches Ginger grated
Dash of Pepper

Methods

1. Marinate the chicken overnight or at least 4 hours
   
2. Use your hands to scrunch the meat, take it up and slap it onto the mixing bowl This will make the meatball really "Q".
   
3. Roll the meat mixture into small balls
   
4. Boil a saucepan of water and squeeze the ginger juice out of the grated ginger into the boiling water
   
5. Place the chicken meat balls in the boiling water for approximately 7mins or cook till the meat balls change colour and float to the surface.
   
6. Scoop it out and set it aside on kitchen paper towels.
   
7. Thread the chicken meat balls into the skewers; add capsicum slices in between the meat balls.
   
8. Brush the yakitori sauce onto the meat balls before placing it into the Happy Call Pan.
   
9. Pour about 4 tbsps of the yakitori sauce into the pan before placing the meat balls into the pan
   
10. Grill the meat balls for 4-5mins, on medium low heat (with lid closed) on one side before turning the meat balls to the other side and continue to grill for another 4-5mins.
    
11. Serve warm and drizzle with more yakitori sauce
    

Raspberry & Blueberry Buttermilk Cake

I was searching for a simple cake to bake for our Sunday night dessert.

I don't want to buy extra ingredients as I know I need to clear my fridge of its content first! Thus, while looking into my fridge to dig up the ingredients, I noticed that I've a nice packet of fresh Raspberries & Blueberries plus I still have about 1/2 carton of Buttermilk left from our previous bakes.

Knowing me, I'll simply forget about them if I don't use or eat them now so I took them out and decided to bake Raspberry & Blueberry Buttermilk Cake.

This is a thin cake and it is really moist and flavourful. I love the caramelised sugar that is being sprinkled on top of the cake which added a boost to the refreshing taste of the berries. You can opt to just use one kind of berry or a combination of berries to your fancy.

If you intend to bake this using the happycall pan, you will have to double the portion below to get a nice thickness.

Raspberry & Blueberry Buttermilk Cake

8" round cake pan or double the portion & use Happycall Ocher Pan.

Ingredients
130g Plain Flour
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
56g Unsalted Butter, softened at room temperature
146g Caster Sugar
½ tsp Vanilla Extract
1 Large Egg
½ cup (118ml) Buttermilk
½ tsp Lemon Zest, finely grated (optional)
½ Tbsp Caster Sugar (for sprinkling over the cake)
½ Cup Fresh Raspberries (or any other berries to your fancy)
½ Cup Fresh Blueberries

Method

1. Preheat oven to 200°C with rack in middle. Butter and flour a 9-inch round cake pan.
   
2. Whisk together flour, baking powder, baking soda, and salt and set aside.
   
3. In a larger bowl, beat butter and 146g sugar with an electric mixer at medium-high speed until pale and fluffy (about 4 mins)
   
4. Add vanilla and zest, if using.
   
5. Add egg and beat well.(2 mins)
   
6. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Do not overmix.
   
7. Spoon batter into cake pan, smoothing top.
   
8. Scatter the berries evenly over top and sprinkle with remaining 1/2 tablespoons (22 grams) sugar.
   
9. Bake for 20-25 mins or until cake is golden and a wooden pick inserted into center comes out clean.
   
10. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
    
11. Invert onto a plate & serve.
    

Macadamia Cake with Lime Syrup

I need to clear my 2011 leave by March this year so I'm clearing my annual leave today!

The thought of just waking up late and simply laze around the house is something I really wish I could do. This is a bigger task than anything I know! My mum used to say that I've a pretty sharp bottom, i.e., it will be extremely hard to get me to just seat down without taking off , bouncing off somewhere or finding something to do. Well, this is exactly what happened today.

I was trying very hard to read my book but just 15 mins into reading, I can literally hear myself thinking..."how about baking a cake today, or perhaps cupcakes ....or ....." the list just went on and on and on.....

I got up and exchanged my book for my recipe folders and after digging through multiple recipes, I've decided to embark making Macadamia Cake with Lime Syrup. Firstly, I love the tangy taste of lime, Secondly, Macadamia contains good fats & lastly, I just wanted to used my newly bundt pan again. hahahahaha...

In total, I used 8 medium size limes for this recipe. My helper was looking at me with questions in her eyes..."wah, so many lime, the cake must be very sour" kind of thoughts which really amuses me. I just love to see how people react to certain items or situation and compare that to their final reaction.

So without wasting more time I managed to gather all the ingredients needed and started to make my cake. The aroma from the cake batter was already tempting me and I just cannot wait to put it into the oven and bake!

The outcome of this cake is simply awesome! The crumbs are really fine and each bite of the cake is full of the nutty macadamia flavour & coupled with the fact that the cake is infused with the lime syrup, it simply gave my taste buds an instant orgasm! No joke, this cake is really good. I think it will be an ideal cake for any pot luck session or to entertain your friends at home. Just whipped up some cream or grab a tub of ice cream & drizzle the remaining syrup over the toppings. Totally Awesome!

Macadamia Cake with Lime Syrup
10" Bundt Pan

Ingredients

200g Macadamia Nuts
185g Self-Raising Flour
½ tsp Bicarbonate of soda
200g Unsalted Butter, softened at room temperature
230g Caster Sugar

4 Large Eggs
1 tsp Vanilla Extract
2 tsps Lime Zest, finely grated (approx. 2 medium lime)
80ml (1/3 cup) Milk

Method

1. Preheat your oven to 160°C. Grease & flour a 10 inch non-stick
   bundt pan.
2. Grind macadamia nuts in a food processor into a fine paste and add
   it into a mixing bowl.
3. Sift the flour and bicarbonate of soda over the top and combine well.
4. Beat the butter and sugar using paddle attachment until pale and creamy. This should take about 4 mins.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the vanilla and lime zest.
7. Mix in half the flour mixture followed by half the milk.
8. Repeat with the remaining flour mixture and milk, until all the ingredients are well combined. Do not overmix.
9. Spoon mixture into the prepared tin and smooth over.
10. Bake for 45 minutes, or until the cake is nicely golden and comes away slightly from the side of the tin. A skewer inserted into the centre should come out clean.
11. Allow the cake to rest in the tin on a wire rack for 10 minutes, before inverting onto the rack to cool completely.
12. Brush with Lime Syrup while the cake is still warm.

Lime Syrup

170g Caster Sugar
3 tsps Lime Zest, Grated Finely (about 3 medium lime)
80ml (1/3 cup) Lime Juice (approx. 6 medium lime)
120ml Water

Method

1. Put the sugar, lime zest, lime juice and 120ml water in a small saucepan and stir over high heat until the sugar has dissolved.
2. Boil for 5 minutes, or until slightly syrupy.
3. Take the syrup off the heat and stir in the rum (if using).
4. Brush the syrup over the entire surface of the warm cake, allowing it to soak into the cake before reapplying.
5. Let the cake cool completely.
6. Decorate the top of the cake whipped cream or vanilla ice cream & drizzle with balance lime syrup.

The cake can keep well. You may store at room temperature for a few days, or refrigerate for a week or even freeze for up to 1 month.

Satay Peanut Sauce

I was trying to find a short-cut for the process by looking for instant satay sauce. As you can guess it, no luck in locating it anywhere near my place.

So, I've no choice but to make it from scratch espcially when I'm deteremined to have chicken satay for dinner tonight! Muahahaha...

Luckily, I managed to get ground peanuts from NTUC so that solved the major work area :)

The peanut sauce is really nice and it fills up 3/4 of my Ikea 365 Soup Bowl. The sauce is thick and filled with peanuts and the taste....can't use words to describe it....just what I like my peanut sauce to be :)

Ingredients

1 1/2 cups Coarsely grounded Peanuts
1 cup Water

1 Tbsp Kecap Manis
1 1/2 Tbsps Sugar
1/8 tsp Salt
1/4 cup Cooking Oil
1 Tbsp Tamarind Pulp
1/4 Cup Water

Spice Paste (you can either grind it or pound)
8 pieces Dried Red Chillies (take out the seeds & soaked in warm water)
3 cloves of Garlic
3 Shallots
2 Lemongrass (white parts only)
1 inch Galangal (Blue Ginger)
1 Tbsp Coriander Powder

Method

1. Soak Tamarind pulp in 1/4 cup of water for 15 mins, squeeze & strained for juice.
   
2. Chop the spice paste ingredients and blend it to a fine paste.
   
3. Heat a teaspoon of cooking oil in Happycall Pan on low heat & fry the spice paste until fragrant.
   
4. Add the ground peanuts, tamarind juice, water, sugar, Kecap Manis and stir thoroughly.
   
5. Close the pan for 2 mins to let it simmer.
   
6. Open the pan and continue to stir until the peanut sauce turns smooth.
   
7. Dish up and set aside as dipping sauce for your satay.

This is the ready-made ground peanut that I used for the satay sauce.

Chicken Satay

I love chicken satay especially those selling at the Satay Club. However, with a 3 years old active boy there is no way we can sit down nicely to enjoy our satay.

I've been wondering about making and grilling my own satay ever since I bought the Happycall pans. The wonders about these pans are the fact that they can cook, stew, bake & grill. So, to give that grilling bit a test and to satisfy my cravings for chicken satay, I decided to make them and see how well it turns out.

The results are just awesome! The satay was grilled so nicely and the best part....all grilled without using oil! Ok, ok, I've already added oil to the meat while marinating but STILL ... no oil during grilling! I only brush on some honey just to make it look more authentic! hahahahah The taste is really nice, not quite close to those from Satay Club but nice enough for me and it is not spicy so kids can get to enjoy as well.

The peanut sauce is really yummy! I think I shall make this peanut sauce again for my Satay Bee Hoon this weekend, that is, if time permits :D

Making the satay sauce is a breeze too espcially now since we can easily purchased ground peanuts from the shelves like NTUC etc... In the past, I had to help my mum to fry the peanuts, skinned it and then pound it to get it to the right texture.

The paste is also not difficult to make. I took the lazy way out of just grinding everything with my chopper /processor. My mum would certainly frown on that as she always insisted that pounding give out a better quality paste due to the release of oil from the various ingredients. I do agree with her but just not in the mood to tone my arms today hahahahaha. So go ahead, you can either pound or grind, up to your convenience :)

Chicken Satay

Makes 35 sticks

Ingredients

400g Chicken Thigh Meat
OR
400g Chicken Fillet Meat

Spice Paste
1 tsp Coriander Powder
1/8 tsp Cumin Powder
1 stalk Lemongrass, only use the white parts
6 Shallots, peeled
2 Cloves of Garlic, peeled
1cm Knob of Galangal (Blue Ginger)
3 Tbsps Cooking Oil
1 tsp Chilli Powder
2 tsps Tumeric Powder
4 tsps Kecap Manis
1 tsp Oyster Sauce
2 tsps Sugar (Palm Sugar is better)
1 tsp Salt
1 Tbsp Tamarind pulp, soaked in 1/4 cup (60ml) warm water, squeezed & strained for juice.
Bamboo Skewers (please soak in water overnight to avoid splitting)
1/2 cup Honey (for glazing during the grilling process)

Garnishes
1 Japanese Cucumber (I prefer Jap. Cucumber to the regular ones)
1 Small Onions, quartered

Methods

1. Cut the chicken meat into small cubes
   
2. Grind/pound the spice paste until nice and fine.
   
3. Add in a little tamarind juice if the paste is too dry.
   
4. Marinate the chicken pieces with the spice paste for at least 6 hours
   
5. Place the marinated meat in ziplog bags and store in the fridge.
   
6. Thread the marinated meat onto the bamboo skewers
   
7. Grill for 3-5 mins on each side, brush some honey as you grill.
   
8. Serve with Peanut sauce.
   

Tiramisu (Eggless & No Alcohol)

After posting my Tiramisu dessert on FB yesterday, a couple of friends asked if I've a recipe for a non-alcoholic Tiramisu.

I did make an alteration to the earlier recipe as I wanted to share it with my 3 year old son :)

Thus, here is a revised version minus the alcohol :D

Tiramisu (Eggless & No Alcohol)

Serves 8

Ingredients

500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Decaffeinated Coffee, cooled
100g Semi-Sweet Dark Chocolate(I used Valrhona Manjari 64% cocoa)
100ml Heavy Cream / Dairy Whipping Cream
2 Tbsps Unsweetened Cocoa Powder
30 Savogliardi Ladyfingers (do not get those cake like spongy type)

Whipped Cream (Do this 1 hour ahead to firm up the whipped cream)
300 ml Heavy Cream / Dairy Whipping Cream (chilled)
2½ Tbsps Icing Sugar

1. Using the whisk attachment, beat the cream with low speed (no.2) until it gets thick and starts to form peaks. Gradually increase to high speed.
   
2. Slowly add in the icing sugar & whisk until stiff peak. Do not over mix.
   
3. Set aside in the fridge to firm up a little more for use later.
   

Making the Chocolate Ganache

1. Place the chocolate and heavy cream in a microwave safe bowl
   
2. Microwave for 10 seconds. Take it out and stir to see if the chocolate has melted.
   
3. If it is still solid, put it back into the microwave for another 10 seconds.
   
4. Once it has melted and you can stir easily, take it out from the mirowave and stir untill all the chocolate are melted and smooth. Set aside to cool.

Making the Mascapone Filling

1. Using a spatula, cream together the mascarpone, vanilla and sugar.
   
2. Once the mascarpone is well mixed, fold in half of the whipped cream into mascarpone mixture firstto lighten it.
   
3. Once that is done, fold in remaining whipped cream being careful not to over mix

To Assemble

1. Get ready the cocoa powder, chocolate gananche and ladyfingers.
   
2. Dip each ladyfinger into the coffee mixture and lay it in the bottom of your pan.
   
3. Once you’ve completely cover the whole bottom of the pan with the coffee soaked ladyfingers, spread 1/3 of the chocolate ganache over the ladyfingers.
   
4. Pour over half of the mascarpone and cream mixture and spread the cream evenly over ganache covered ladyfingers.
   
5. Dust the top with 1 tablespoon of cocoa powder.
   
6. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layer and repeat step 3, 4 & 5.
   
7. Cover & chill for 6 - 8 hours before serving.
   
8. Garnish each serving with fresh raspberries & chocolate shavings.
   

Tiramisu (Eggless with Alcohol)

Recently there was a rave about Tiramisu making on facebook and that sparks my interest to give it a go as well.

I've been hesitant to venture into Tiramisu as I'm not comfortable adding eggs which are kind of cook over simmering water bath. Anything close to raw egg is a no go for me personally.

So, I was really happy to chance upon this Eggless Tiramisu recipe which taste as good as the originals that are made with eggs! We shared a piece of Tiramisu over lunch with our friends last Sunday and hubby said that this version tasted better! :)

Do give it a try!

Tiramisu (Eggless with Alcohol)
Serves 8

Ingredients
500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Coffe or Espresso, cooled
3 Tbsps Dark Rum / Bailey Irish Cream
2 Tbsps Unsweetened Cocoa Powder
30 Savogliardi Ladyfingers (do not get those cake like spongy type)

Whipped Cream (Do this 1 hour ahead to firm up the whipped cream)

400 ml Heavy Cream / Dairy Whipping Cream (chilled)
2½ Tbsps Icing Sugar

1. Using the whisk attachment, beat the cream with low speed (no.2) until it gets thick and starts to form peaks. Gradually increase to high speed.
2. Gradually add in the icicng sugar & whisk until stiff peak. Do not over mix.
3. Set aside in the fridge to firm up a little more for use later.

Making the Mascapone Filling

1. Using a spatula, cream together the mascarpone, vanilla and sugar.
   
2. Once the mascarpone is well mixed, fold in half of the whipped cream into mascarpone mixture first to lighten it.
   
3. Once that is done, fold in remaining whipped cream being careful not to over mix.
   

To assemble

1. In a large bowl mix together the coffee and rum and set aside.
   
2. Get ready the cocoa powder and ladyfingers.Dip each ladyfinger into the coffee rum mixture and lay it in the bottom of your pan.
   
3. Once you’ve completely cover the whole bottom of the pan with the coffee and rum soaked ladyfingers, pour over half of the mascarpone and cream mixture.
   
4. Spread the cream evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
   
5. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layers and spread over the remaining filling.
   
6. Sprinkle with the remaining 1 tablespoon of cocoa powder.
   
7. Cover & Chill for 6 - 8 hours before serving.
   
8. Garnish each serving with some fresh raspberries & chocolate shavings.

Chocolate Chip Cookies

Today is definitely cookies day!

I finished a batch of Snickerdoodle Cinnamon Coated Cookies early this morning and now I just finished a batch of Chocolate Chip Cookies!

It has been a while since I'm going nuts about baking but ever since I started working from home, I've the privilege of time to manage work and my passion for baking & cooking.

These chocolate chip cookies are crunchy. I do not have any nice nuts to add into the cookie today so I just dumped as much chocolate chips as I can squeese into the batter :P

Chocolate Chip Cookies
Yields 48 Small Size Cookies (4-5cm in diameter)

Ingredients

125g Unsalted Butter, softened to room temperature
75g Caster Sugar
60g Brown Sugar
1 Egg

1 tsp Vanilla Extract
150g All Purpose Flour
45g Corn Flour
1/2 tsp Bicarbonate of Soda
pinch of Salt
60g Chopped Nuts (Pecans, Macadamia etc)
125g Semi Sweet Chocolate Chips (use 170g Choco chips if not using nuts)

Directions

1. Preheat oven to 180°C.
   
2. Sift plain flour, cornflour, baking soda and salt together in a large bowl. Stir to ensure they are evenly distributed.
   
3. In a mixing bowl with paddle attachment, cream butter with caster sugar and brown sugar until light, pale and fluffy.
   
4. Add egg and vanilla to butter mixture. Mix to get an even mixture.
   
5. Next, add in the dry ingredients. Mix and stop once the flour are combined.. A soft dough should be obtained. Scrape sides and bottom of bowl with spatula
   
6. Stir in the chocolate chips & nuts to ensure a well distribution.
   
7. The dough is very soft and sticky and if you find it hard to handle, chill it for 30-45mins. I did not chill my dough.
   
8. Spoon heaped Teaspoon of dough onto lined cookies trays, leaving some space between each cookie dough.
   
9. The cookie size is about 4-5cm in diameter so do leave enough space in-between cookies.
   
10. Bake cookies for 13 minutes or until medium browned.

Cooling and storing:

Allow cookies to cool on their trays for 2 minutes before transferring them to a wire rack. Cool cookies completely on wire rack before storing in air-tight containers.

Notes:

If the cookies do soften for some reasons, bake them for 10 minutes at 180°C and allow to cool. The crunch will return.

Snickerdoodle Cinnamon Coated Cookies

I've been wanting to bake some cookies for a while and today, I decided to try this recipe call Snickerdoodle Cinnamon Coated Cookies. The name itself is already interesting so I can't wait to taste it!.

The recipe calls for 1 tablespoonful of mixture to be baked but as you can see from the picture, it yields a pretty large cookie measuring 9 cm in diameter! After looking at my first batch of LARGE cookies, I decided to make slightly smaller ones using 1/2 tablespoonful and these cookies came out just a nice size of 7cm in diameter.

I really like the combination and the cookies are really crispy on the edges and chewy in the centre. I just can't stopped myself from having one after another :P

Snickerdoodle Cinnamon Coated Cookies

24 Medium Size Cookies (7cm in diameter)

Ingredients

(A)
150g All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cream of Tartar

(B)
113g Unsalted Butter, cool to room temperature
170g Caster Sugar

(C)
1 Egg

1/2 tsp Vanilla Extract

For the Cinnamon Sugar
55g Caster Sugar
1 Tbsp Ground Cinnamon

Method

1. Preheat your oven to 175°C. Line 2 baking sheets with parchment paper and set aside.
   In a small bowl, combine (A) and set aside.
   
2. In a large bowl, using the paddle attachment, cream together (B) until fluffy
   
3. Add the (C) & mix until creamy and combined.
   
4. Add (A) & just mix enough to incorporate all of the ingredients & stop the mixer. Do not over mix!
   
5. In a small bowl, mix together the remaining Caster Sugar & the Ground Cinnamon. Set side.
   
6. Drop by 1/2 tablespoonful or using a very small ice cream scooper into the cinnamon sugar mixture.
   
7. Roll them around to coat and place them on your prepared baking sheets.
   
8. Bake for about 15 minutes
   
9. Rotate the baking sheets half way through for even baking.
   
10. Cool in the baking sheets for a few minutes before transferring onto a wire rack to cool completely
    

Beef with Asparagus in Oyster Sauce

Since I started planning weekly menu, I've made a note to incorporate at least one dish of red meat per week. Thus, today we are going to have Beef with Asaparagus in Oyster Sauce :)

Too bad hubby is going to miss it today as he loves anything with beef BUT I have already put aside some beef to cook this again for him maybe over the weekend.

I don't fancy eating meat much but somehow this dish just makes me want to take a bite the moment it was cooked! For those of you who knows me, you'll know how I tend to make faces whenever I'm told to eat meat and my mum used to crack her head just trying to find ways to get me to eat teeny weeny bit of meat every meal! So Yes, you heard me well, I want to eat this dish!

The beef is nicely marinated and the combination of spring onion and Asparagus just simply does wonders for me. I want my dinner now! hahaha

Beef with Asparagus in Oyster Sauce

Serves 2 (double the recipe if you need to feed 4)

(A)
225g Beef Flank Slices
1 Tbsp Light Soy Sauce
1 Tbsp Corn Flour
½ Tbsp Spring Onion, Minced

(B)
Aspargus

(C)
1 Tbsp Light Soya Sauce
1 Tbsp Oyster Sauce
½ Tbsp Shao Xing Wine
½ Tbsp Sugar
½ Tbsp Corn Flour
Dash Pepper
4 Tbsp Water
1 Tsp Sesame Oil
½ Tbsp Toasted White Sesame Seeds (optional)

Methods

1. Cut beef into 2 inch wide strips along grain. Slice across the grain & mix in (A).
   
2. Heat 2 Tsps of cooking oil & stir-fry beef until medium well by closing the pan for about 2 mins. Set aside.
   
3. Stir fry spring onions & asparagus until fragrant by closing the pan for about 3 mins
   
4. Add (C) and beef. Close pan and cook for 3 mins or until steam starts coming out from the vent. Open the pan and lightly stir-fry to mix well.
   
5. Remove dish from pan and sprinkle with sesame seeds.
   
6. Serve & Enjoy!

Chicken, Mushroom Pumpkin Rice

I've started to plan a weekly menu to ease the load of having to figure out what to cook for the day:) Since we will have at least 3 dishes per meal time, I've decided to dedicate simple One Pot cooking for every Wednesday!

It has been a while since I last made Pumpkin Rice and so I've penned it down as one of the One Pot meals for Wednesday.

My mum used to cook such one pot meals for us such as Pumpkin Rice, Yam Rice & Cabbage Rice whenever she ran out of ideas for the day:) Eating this dish today simply brings back fond memories of childhood home comfort and my mummy's love.

I still missed my mum a lot even thought she had passed on closed to 8 years now. She'll be amazed that I actually managed to pick up cooking after all! hahahahahaa...... I used to be the one to run out of the kitchen the minute I heard a "ping" sound coming from the heated oil in the wok and my mum used to shake her head and wonder out loud why I chose to climb trees instead of learning the art of cooking :P

So, here is my favourite one Pot Rice Meal :D


Chicken, Mushroom & Pumpkin Rice
Servings - 4 persons (2 helpings each)

Ingredients:

3 cups Rice, rinsed and soaked for 20 mins
½ Pumpkin, cut into cubes
2 pkts Chicken fillet, cut into small cubes
5 - 8 Dried medium size shitake mushroom, soaked in hot water for 1 hour (washed with running water, cut into small chunks & keep the soaking water)
25g Dried prawns (pre-soaked for 15 mins, retained water for cooking later)
1 Small Onion, minced
2 tsps Shallots, thinly sliced
1 tsp Sugar
3 tbsps Cooking Oil
3-4 Cups Water/Chicken Stock for cooking (depending on the type of rice used)
Spring onions (for garnishing)

Seasonings for rice (mix all in a bowl)
2 tbsps Light Soya Sauce
3 tbsps Dark Soya Sauce
1 tsp Salt
2 tsps Oyster Sauce
Dash of Sesame Oil & Pepper

Marinate for Chicken
1 tbsp Light Soya Sauce
1 tsp Sugar
1 tsp Sesame Oil
3 tsps Corn flour

Methods:

1. Marinate the chicken with light soya sauce, sugar, sesame oil & corn flour for at least half an hour.
   
2. Fried onions until golden brown. Add fried shallots and move to the side of the wok.
   
3. Add in dried prawns and stir fry under low heat until fragrant. Add in mushrooms and 1 tsp of sugar, stir-fry for a while.Push the dried prawns and mushrooms to the side of the wok, add in chicken and stir-fry until the chicken cubes turn pale (half-cooked).
   
4. Add in pumpkin and continue to stir-fry for a while.
   
5. Add in a little oil if the mixture looks dried.
   
6. Add in pre-soaked rice, fried shallots followed by seasoning and stir until all the ingredients are well-combined.
   
7. Transfer all the ingredients to a rice cooker, add 1 cup of Mushroomwater and 3- 4 cups water/chicken stock to cover ¾ of the rice mixture.
   
8. Cook under low heat and stir occasionally until the rice is cooked thoroughly.
   

Cinnamon Swirl Buttermilk Pound Cake

Wonderful hubby recently bought me The Cake Book by Tish Boyle and ever since receiving the book, I've been oogling at the numerous mouth watering recipes in that book.

Thus without further ado, I decided to pick on Cinnamon Swirl Buttermilk Tea Cake as my first bake using the book's recipe :)

The thing that drew me to this recipe was Tish Boyle's description "A sure-fire bake sale hit..." She was not joking when she said that as the cake was really moist, fluffy and the crumbs are really fine. The cinnamon scented brown sugar streusel swirls added an extra OOmph despite the unassuming appearance of the cake. One bite into the cake and I went "mmmmmm WOW!" hahahahaha

I'm not a fan of pound cake...don't asked me why I chose a pound cake recipe to start off ... anyway, this recipe really changed my view and a definite keeper for sure!

I really love anything that has spices in them especially Cinnamon. This recipe not only has Cinnamon, it contains wee bit of Cardamom as well!

I think hubby must be rolling his eyes when I sms him right after my first bite on the cake! hahahahaaha....

Ok, one down and many more recipes from the book to try! Woohoo!! I can't wait to bake more of those!

Cinnamon Swirl Buttermilk Pound Cake
Recipe : (From Tish Boyle's The Cake Book)

Cinnamon Streusel Swirl
60g All Purpose Flour
72g Firmly packed light brown sugar
¼ tsp Ground Cinnamon
42g Unsalted Butter, Melted
Pinch of salt

Buttermilk Pound Cake
242g All Purpose Flour
57g Cake Flour
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
1/8 tsp Ground Cardamon
227g Unsalted Butter, softened
400g Castor Sugar
3 Large Eggs
2 tsps Vanilla Extract
1 tsp Finely grated Orange Zest
240ml Butter Milk

Methods
1. Preheat oven to 170°C. If using a bundt pan, grease the inside of a 10inch bundt pan with butter and dust it with flour. You can also use a 12-cup size loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly. Set aside

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy.

5. Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

6. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

7. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

8. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into
an even layer.

9. Bake the cake for 65 to 75mins on medium shelf, until the cake tester inserted into the center comes out clean.

10. Cool the cake for 15 mins before turing out the cake to cool completely. Serve & Enjoy!

Gong Pao Ji Ting 宫保鸡丁

Ingredients:

(A)
400g Boneless Chicken Breast, cubed
1 Tbsp Shao Xing Wine
1 Tbsp Light Soy Sauce
½ tsp Salt

1½ Tbsp Corn Flour
Dash of Pepper
1 Tsp Cooking Oil

(B)
1 Dried Chilli, soaked in water to soften & cut into ½ inch long. Remove all seeds
3 cloves Garlic, minced
2 tsps Sesame Oil

(C)
1 Japanese Cucumber, removed seeds
2 pkts Unsalted Roasted Cashew Nuts

(D)
5 Tbsps Light Soya Sauce
5 Tbsps Water
1 ¼ Tbsps Sugar
1 Tbsp Shao Xing Wine
2 tsps White Vinegar
2 tsps Corn Flour

Methods

1. Mix (A) together except cooking oil & Marinate for at least 30 mins.

2. Add 1 tsp of Cooking Oil just before stir-frying into the marinated chicken so that chicken will separate easily during the frying process.

3. Heat 1 Tbsp of cooking oil and stir fry (A). Close the pan for 2 mins until the chicken pieces are medium well then move to the side of the pan.

4. Use remaining oil to stir-fry (B) until fragrant by closing the pan for 2 mins.

5. Add and stir (C) briefly.

6. Mix and add (D). Cover the pan and cook for 3 mins. Open the pan, stir to mix well

7. Serve & Enjoy!

Apple & Cinnamon Tea Cake

I chance upon this recipe in a magazine a couple of years ago and never got around to baking it. I was looking for an easy recipe so that I can try to bake it with my Happycall Ocher Pan. This recipe pops up again while I was flipping through my collections and I decided to give it a go.

The Apple & Cinnamon combination is just heavenly :) The cake is moist and lightly buttery, not those super buttery cake that I simply don't fancy.

I would recommend that you try it out and perhaps invite some friends over for tea for a splendid afternoon. You can either choose to use Granny Smith Apple or for sweeter option, go for small Crunchy Red Apples.

The trick is during the process of folding in of the flour. Do not overmix the batter as if you do, the cake will be rubbery and not fluffy. Use a rubber spatula and gently fold the flour in.

Here is the recipe for you to enjoy!

Apple & Cinnamon Tea Cake
Utensil used – Happycall Deeper Pan
Baking Time – Approx. 1 hour.

Ingredients:
185g Butter, softened
½ tsp Ground Cinnamon

150g Caster Sugar
3 Eggs
170g Plain Flour
½ tsp Baking Powder
1/3 cup Milk

Topping:
4 Small Green Apples, peeled, halved and cored
1 tsp Sugar
¼ tsp Ground Cinnamon
¼ cup Strawberry Jam Glaze.(Optional)

Methods:
1. Do not grease the pan.
2. Place the butter, cinnamon and sugar in a bowl and beat until light and creamy with electric mixer.
3. Gradually add the eggs and beat well.
4. Sift flour and baking powder over butter mixture and stir in milk until combined. Spoon the mixture into the pan.
5. To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture.
6. Press apples into the batter but not until all the way down, otherwise the batter will cover the apples.
7. Combine the sugar and cinnamon and sprinkle over the apples.
8. Bake in the pan for about 20 mins on low heat. Open & check if the cake is almost done. If it is still wet, close the pan and let it bake for 10 mins.
9. Flip the pan over and bake for 20 mins. Flip the pan back and test if it is done by inserting the skewer.
10. Once done, you can brush the cake with the warm jam and let it bake for 5 mins.
11. Serve & Enjoy.

Notes:

You can also bake this cake in the Oven.

Preheat oven to 170°C. Grease the sides and line the bottom of an 8" round cake pan.
Bake for 45mins or until cooked when skewer is inserted.