Thursday, April 28, 2016

English Muffins (updated Apr 29)


Been craving for English Muffins since my Big Breakfast at McDonalds the other day! Wahahha~ Tried to find them at Supermarket bread or frozen section but I cant see them anywhere... Thanks to a friend who helped me to get some Cornmeal from Phoon Huat, I finally have the last missing ingredients to make my own English Muffins! 

It so happen that I saw someone sharing a recipe in FB group and I KIV-ed it so that I can attempt. This recipe comes in handy and I am making them today. I used my Breadmaker to knead and leave it to proof. The dough wasnt sticky nor difficult to handle. 


I got a 530g dough which I made into 4 x 60g, 4 x 50g and 3 x 40g. Different sizes as I wanna see the size difference so nxt batch I can make them into my preferred sizes or even packed them for my gal's school lunchbox! 

I think the only flaw was it was too 'thin' cos I was worried about being too 'pong pong' and I sort of pressed it while pan frying them. Think nxt round I shall let them be slight pong for more chewy texture. Other than that, it taste equally as nice as what McDonalds is selling over Jam & Butter! 


And i packed this for their next day breakfast! Pan-fried the Muffins after spreading butter, put sliced cheese and 2 halve sausage b4 baking them for 5mins to melt the cheese. Tadaa~ Wonderful lunchbox to school, full of love!

English Muffins (adapted from BBC)
170ml Milk
22g Beaten Egg
300g Bread Flour
6g Salt
15g Sugar
15g Butter
6g Yeast

1) I put ingredients according to the sequence and let the breadmaker knead and proof.
2) Punch out air and prepare a baking tray with some cornmea scattered over. Divide into balls and flatten with palm. Proof for 30mins
3) Heat non-stick pan, place muffins slowly and fry over low heat. Carefully look after each side to brown  equally and not burnt. 
4) Sliced into halve after cool. Store in airtight once cooled and pan-fried b4 serving them. 

Monday, April 18, 2016

Honey Yogurt Bread Loaf


Bookmarked this recipe recently and decided to bake them today. I replaced with normal yogurt and substitute cake flour for milk powder as well.

The recipe makes a 550g loaf so I took 430g into loaf and balance into 20g mini dough x7. I loved the mini buns, very soft and nice, jus nice for the kids' snack box or breakfast. The loaf is just nice to sustain a day or two of BF for us too.

I personally preferred it into bread rolls, easier to eat as its petite size. Great for my kids' small fingers too. The loaf seems a bit drier, I wonder is it cos I added a bit too much flour when handling the dough?! Nonetheless, I will still attempt this recipe but only for mini rolls for my own preference.

Here's my gal lunchboxes with the 2 variations of the bread.


Honey Yogurt Bread Loaf (recipe adapted & modified slightly from MindPatch)
65g cold milk
65g cold water
30g beaten egg
50g yogurt
12g honey
280g Bread Flour
20g Cake Flour
4g Salt
30g Sugar
3/4tsp Yeast
30g Butter

1) I put the above ingredients in the following sequence into Breadmaker for kneading. Once dough comes together then I add butter and start cycle again.
2) After 1st proof, I took out to shape and leave to proof and bake loaf in Breadmaker. Mini buns was baked at 180deg for 20-25mins til lightly browned.

Wednesday, April 13, 2016

Pork Floss


Making pork floss at home, I have never thought I would be able to do it. Recently, or rather like last year back, I saw many variations of recipes and method of making them using Breadmaker or continuous frying & stirring over stovetop. But as I don't have much time, I didn't really explore them.

Recently, as my #1 started going to P1 and requested to have daily lunchbox packed for Recess, I thought it will be good to make simple corn porridge with minced chicken or pork and add some pork floss for flavour. So here I go.

My 1st trial I followed a friend's recipe and I also didn't keep close watch on the stirring in the Breadmaker and resulted in a drier floss, and also taste wise, a bit bland. 

My 2nd trial,  I followed a friend's way of tasting the seasoning before adding to meat or using for marinating to see if there is enough flavour. But being real BLUR, I forgot to take note of measurements but I really suggest using the taste test for the seasonings as the size of meat used might differ so good to taste them first. 

I will continue to make them, tasting the seasonings first each time. And will also explore making the chicken version too. Kids really like this 2nd attempt, esp my boy. Try it!! N my gal's lunchbox!

Pork Floss
1pc Lean Meat, cut into 4 chunks
Seasonings used - Sesame oil, Lt Soy Sauce, Oyster Sauce, Brown Sugar, Honey & a bit of water ***

1) Boil meat with slice of ginger. Shredded when cool.
2) Put seasonings in a bowl and taste and add according to your preference. 
3) Add shredded pork into seasonings and mix well. Put into Breadmaker and use Jam function. 
4) After 1st cycle, check on floss to see if it's dried up or ready. As it was still quite wet, I started a 2nd cycle. Around 30mins into cycle, I checked and the consistency and dryness was right so I off and take floss out to cool before storing in air tight container.

Thursday, January 21, 2016

Simplified Mashed Potato Salad


Need to finish up the pack of baby potatoes and since my boy loves Mashed Potato, I decided to use them to make salad for him. Today we simply have Frozen Pizza along with Potato Salad. Definetely see him enjoying his lunch and finishing it up faster than usual.

Inspiration from JustOneCookBook but being lazy and rushing for time, I didnt exactly follow through. Instead I jus make use of the Japanese Mayo & Pepper to season only.. Ingredients used was Crabsticks, Ham, Egg, Potatoes. All ingredients cooked and cooled before assembling them.. 

Hope you love the salad as much as my boy does. Have fun!!


As I kept the balance salad in the fridge cos worried it will spoil by the time my gal comes back (2hrs b4 she comes back), I spread them on bread and put mozarella and toast them. Drizzle some tomato sauce and serve with Honey Drink. Yes, my boy says he wants a portion too!!


Mashed Potato Salad
4 Baby Potatoes
1/2 Slice Ham, cubes
1/2 Crabsticks, cooked & shredded
1 1/2 Hard Boil Egg, cut small
Japanese Mayonaiseg
Pepper


1) Boil Potatoes til skewer can poke thru easily. Boil hard-boiled eggs. All leave aside to cool.
2) Sautee Ham Cubes, Blanch crabsticks.
3) De-skin potato and mashed them up. Cut up hard boil eggs. Add eggs, ham & crabstick. 
4) Drizzle mayonaise and pepper and mix well. Add more mayonaise if salad looks dry. Taste and add accordingly. 
Salad can be serve immediately or chilled. 

Wednesday, October 7, 2015

小Panda Buns


Bookmarked this the moment I saw it. And what better motivation is when the house ran out of bread and I forgot to buy. Forced myself to bake them since I already bought the Heavy Cream yesterday. 

I wasnt quite sure if the steps in shaping the buns as a bit confused on the way the source guided me. So i jus shaped everything and let it go for 2nd proof. Haha~ And yes, i always cant shaped my animal buns well. Failed arts badly..

My 1st attempt. Soft and yummy buns but ugly Panda. My kids super likes it. Ok, that is enough to set me for a 2nd attempt.


I did it again the next day. Tis time i brush milk wash b4 putting on the eyes, ears & nose. It did stick well but still a bit distorted after baking. I think I need more practise.




And kiasu me, i use my Panda cutter and cut out 5 face for 'Just in case'... Wahahah. And i added Chocolate and cheese filling... 

My mistake for 1st bake: Baking tin not greased well enough so I had to pull out the buns 1 by 1 to cool on rack. But most important, it is well received by Hub & kids.

My mistake for 2nd bake: Still not greased well even though i really put lots of butter to grease it. My center roll bottom stick a bit lo. So difficult la. 

Panda Buns (adapted from HoneyBeeSweets
100ml Milk
85ml Heavy Cream
3 slices of Kraft Cheese
350g Bread Flour
1 Egg
40g Sugar
1/2tsp Salt
4g Yeast (original calls for 5g)
25g Butter, rm temp

1) Melt Milk, Heavy Cream & Cheese. I use microwave instead of stove top. 
I use 30sec interval and stir. Leave it to cool.
2) Put remaining ingredients, flour first then the rest at differenr corners of Breadmaker.
Let it knead the dough & proof the 1st time.
3) Once proof, take out dough and punch out air. Divide into 16x40g dough. 
4) Add 10g coco powder to remaining dough and knead til it becomes 1 colour well.
5) Roll and shaped 40g doughs into balls and place in greased tin.
Pinch out the ears, eyes & nose on estimation.
6) After 2nd proof, brush with milk and bake at 170deg for 30-35mins til it browned nicely.
7) Take out from oven and put on rack to cool. 

Thursday, October 1, 2015

Spicy Black Beans Fish Head (啊嬷爱吃的黑豆辣鱼头)


My grandma super love to eat this dish that I cooked for her. She tells me to try frying it that way when we bought the Whole Salmon during a promotion. Since then, she has been asking me occassionally to cook this dish for her.

Lately I have been buying this fish, not sure the english name but i know in dialect it is "Gim Mak Lor". Who can tell me the name ah?

I like to have this with a bowl of white rice, its gravy is nice and flavourful enough to go with the rice. Mmmm.... Sharing my simple recipe, try it one day!


Spicy Black Beans Fish Head
1 x Fish Head, chopped
Sliced Ginger
2Tbsp Black Beans
1 Red Chilli, sliced
1 Chilli Padi, sliced
1.5Tbsp Black Sauce
1Tbsp Sambal Chilli
1Cup Water (or add more if starts to dry up)

1) Wash and rinse fish head. Drain.
2) Sautee black beans, ginger, sambal chilli with sesame oil.
3) Add in chopped fish head and stir well. Add water and bring to boil. Simmer and continue to flip fish head to ensure that it is cook properly.
4) Add in black sauce and stir. Simmer for 15mins, add water bit by bit if dry up.
5) Once cooked, serve warm. 

Friday, September 25, 2015

Steamed Egg w/Tube Tofu


Yesterday and today we really experience bad haze. OMG! Going as high as over 300! We only went out 1/2 day in the morning yesterday and went home to hide in air con room. (Sad, couldnt enjoy the Public Holiday much)

Today haze slowly clears up in the day and with it keeps on rising from late afternoon onwards. And with my aching back, I pretty much guessed due to sleeping posture, I decided to go light. (Reduce as much standing time as possible)

I remembered seeing someing posting in a Facebook group, Steamed Tube Tofu with Prawns and a bit of beaten egg at the bottom. Looks delish but as I want to use up my ingredients I decided to modify. 

The wet wet gravy underneath is so sweet to go with rice

I added chopped tomato, a little minced meat, 1 tube tofu, 2 eggs, gouqizi and added some water. I seasoned it, luckily just enough flavour and it tasted great. My "usually" dont really fancy steamed dished hubby commented it was nice. And the steamed fish was fresh & sweet, yes, a delish dinner tonight! Even my gal kept saying the tube tofu tasted like jelly and its so nice that she wants to have it again. So here, I am sharing the recipe. 
Before steaming


Steamed Egg w/Tube Tofu
1 Tube Tofu
1/2 Tomato, diced
2Tbsp Minced meat, marinated
1 handful gouqizi
2 Eggs
2/3 Cup water
Seasonings: 1 Tbsp Sesame oil, 1 Tbsp Lt Sauce, 1.5Tbsp Fish Gravy, Dash of pepper.

1) Prepare tube tofu into approximately 10 thin rounds. Place on steaming plate.
2) Add eggs, tomato, minced meat, water and the seasonings. Beat well. Pour over to cover tofu.
3) Sprinkle gouqizi over the egg and tofu mixture. Steam for 15mins. Serve warm.

Wednesday, September 2, 2015

Mushroom Oyster Sauce Winglets w/Long Beans


Today decided to cook a dish which my family loves, including myself. You can even cook it for a 1-dish meal on lazy days.

I actually modify this dish slightly from the usual Oyster Sauce Mushroom Chicken by adding long beans today. Initally wanted to stir fry Garlic Long Bean but decided to make it 1-dish for the kids while the adult indulge in Spicy dishes. Ha~

Along I cooked Ginger Sliced Pork Liver, Stir Fry Bean Sprouts & Chilli Sambal Sotong & Prawns! Yummy!!




Mushroom Oyster Sauce Winglets w/Long Beans
18 Winglets
1 small bunch Long Beans
4 Shitake Mushroom, sliced
2Tbsp Oyster Sauce
1.5Tbsp Dark Soy Sauce
Water (to add accordingly)

1) Sautee garlic then add in long beans and winglets.
2) Once winglets is slightly cooked, add in mushroom, oyster sauce & dark soy sauce. Add enough water to cover the winglets.
*Do not add too much if not will be tasteless*
3) Let it simmer and stir them to ensure they are cooked evenly. Add water if it dries up and stir well.
4) Use the fryer to cut thru the center of winglets. If can cut thru easily, continue to simmer another 5-8mins then bring to a boil and off fire. Serve warm.

Sunday, August 2, 2015

Korean Bimbimbap


Today my hubby threw me a Mission - Korean Bimbimbap! Wow, I have been wanting to try but then I always see the amount of preparation and decided to wait. Yes wait. The side dishes seems a lot of work to prep. Haha~
Today I didn't regret. My hubby gave thumbs up for it. He told me he actually lowers his standard as I mentioned I was worried. Heng ah! He says its so delicious. I made the side dishes - Spinach, Soy Bean sprouts, Egg strips, Spicy Chilli paste Mushroom & Chicken, Oyster Sauce Onion Pork.
For the Spinach and Soy Bean sprout, jus blanch and drain, add a bit of sesame, pepper and salt to taste. 

Lotsa of work, but I enjoyed. Then I use the ready Bimbimbap Sauce, drizzle a Tablespoon of Sesame Oil. And I am done. Yummy!

My kids had with Sesame oil only, served with Korean Ginseng Chix soup. Got the herbs packet from a Korean Mart at Befok Mall.

Wednesday, July 8, 2015

Cherry & Blueberries Yogurt Popsicles


Saw many versions of home-made popsicles and mainly all around the same amount and since tat is the case, I jus "anyhow" mix, taste before freezing to make sure its edible. 


I use 2 tubs of Greek Yogurt, 1 box of Cherries, 1/2 box of Organic Blueberries, 1tsp Vanilla extract & 2.5spoon of Manuka Raw Honey. Add honey spoon by spoon and spoon and taste the sweetness to your preference. For ours, I didnt add to too sweet, jus nice with a hint of sourish feel from the sour cherries. Hehehe...


A great way to give yogurt and fruits to my lil ones at home... Another fun and indulging way for a healthy snack.

Cherries & Blueberries Yogurt Popsicles
2 Greek Yogurt
1 box Cherries
1/2 box Blueberries
2.5 spoon Manuka Raw Honey
1tsp Vanilla Extract

1) Blend all together and freeze. Served once frozen. (Approx 24hrs)