Tuesday, July 10, 2018

Deep Fried Pork Chop Battle

Tried a new recipe that mimic the DTF, for the kids and hubby to try and see which they prefer as compared to old school simple ‘soda-biang’ crumbs pork chop. All prefer old school pork chop but I personally prefer the DTF-alike recipe. Maybe the steps doesnt involve the dipping in beaten eggs, soda-biang crumbs and make it much easier to prepare and cook. 😂

So I used this recipe from Meatmen and I liked it! Very simple and fail-proof even for beginner.. I seriously think it’s worth a try if you are a pork chop lover! Especially goes well with plain rice or even on a plate of egg fried rice! Super DTF feel~

So here I will share ny recipe, simple marinates and for you to try for yourself. Let me know which one you prefer! Or share wih me if you have any good pork chop recipes! 

Old School Soda-Biang Pork Chop
Approx 6-7 Pork chops
1 Tbsp sesame oil
2Tbsp Lt Soy Saucr
3Tbsp Oyster Sauce
1Tbsp Huatiao
1Tbsp cornflour
Dash of pepper

1) Mix all and preferably marinate at leaat 2-3hrs before
2) Prepare beaten eggs, crushed soda-biang
3) Dip pork chop in beaten eggs, then the soda-biang crumbs and fry over medium heat
4) Serve warm

Monday, July 9, 2018

Bear in a cone

On a baking hiatus with a few mummy friends. Sharing and encouraging each other to bake more, use our lonely, neglected appliances more! So here today, I finally lug my kitchenaid to knead dough for me!  So I use Miss Bento recipe to make this bear-like bread in a cone! So cute!! 

The method is easy, for even a first beginner! Just weigh out the 2 portion of ingredients then follow the steps. I replaced with Chocolate milk for a more chocolately taste! Bread turns out soft and fluffy, phew after many months of not baking bread! 

Kids asked for 1 immediately after dinner. So I took 1 and cut into halve for the 2 older ones to share! They love even tho the cone went a bit soft from the baking and cooling down. Despite Daddy kept nagging that the cone is soft, they both happily slurp it down! 

Try it!! So cute!!! But I really have no flair in shaping bread dough. It always went out of shape! đŸ¤ĻđŸģ‍♀️đŸ¤ĻđŸģ‍♀️ It came in looking pretty. Came out distorted. Nonetheless, the cute outlook still interest the kids! 

Bear in a cone (adapted from Miss Bento)
A : 100g Bread Flour
1tsp Coco Powder
2Tbsp Sugar
1tsp Yeast
130ml milk (I used chocolate milk) - warmed to 37-38 deg

B: 100g Bread Flour
20g Unsalted Butter
1tsp salt

1) Put (B) in mixing bowl
2) Prepare dry ingredients for (A) in a bowl and heat up milk
3) Pour in milk to (2) and mix til you see bubbles forming
4) Add the mixture to (B) and knead til dough is smooth and shiny
5) Rest dough for 40mins til it expand 1-1.5x of size
6) Flatten dough and cut into 6 equal portion. Rest 10mins
7) Prepare icecream cone and make sure they are ‘standing’ stable to hold the bread dough when baking
8) Roll dough and shape and put on cone
9) Bake for 20-30mins at 180deg
10) Cool and pipe melted chocolate and deco

Thursday, July 5, 2018

Steam Cake

Today I tried making steam cake! Very simple version after baking the mini pancake balls. Yet to try them again to tweak the dryness of the pancakes so not sharing here yet. 

Shall share my steam cake experience with you all. My first attempt, the colour was too light cos I forgot to add flour to the batter meant for drawing but its still soft. Secondly I didnt tap the cuppies enough, I think. Lastly, I think my fire was too high. 

So my mama group urged me to try again. So I do it again! With some snapshots of the steps! And I rectify all the ‘errors’ that I think resulted in the pimply outlook and slightly driee texture! And yay, a smoother surface and its not so dry inside already! Hurray!! 

Another lunchbox recipe keeper!! ❤️❤️❤️

Japanese Steamed Cake (adapted from Miss bento)
150g Moringa Pancake Mix (1 of the 4 sachet in a pack)
100g Yogurt (I used Greek honey yogurt)
20g Sugar 
1Tbsp Cooking Oil
2 Eggs
2-3 drops Vanilla Essence

Batter to draw: Depending on what you plan to draw, jus scoop enough batter + 1-2 drops colourings and 1-2Tbsp Flour to mix)

1) Mix all ingredients til smooth
2) Scoop out batter drawing. Then pour batter to fill 1/3 of cupcake liner.
3) I hide a surprise - Hershey Baking Chocolate, fill up with batter til 2/3 full
4) Pipe drawing and on the fire for steaming the cupcakes
5) Knock the bottom of cupcakes on palm lightly then place in muffins cup to prevent too much expanding when steaming
5) Steam on very low heat for 12mins

Sunday, June 17, 2018

Fried Oyster

I chanced upon this recipe in a facebook group - Singapore Home Cook. Someone shared that it could be cooked at home and I saw the ‘chef’ using a non-stick pan! 😱😱

I decided to buy some frozen oyster, prawns back home to experiment. I divided the original recipe into 3 portion to fit my small family. And I mixed my own chilli dip using ready sambal belachan, oyster sauce, lemon juice and coriander plus some warm water. Slurrppp... 

Pretty straightforward recipe and just need to get all ingredients ready prior to cooking.. Yay to yummy tea break! 

Fried Oyster Recipe - adapted from a Member contribution at Singapore Home Cooks
80g Sweet Potato Flour
500ml water
Dash of Fish gravy
4 Eggs
Dash of pepper and fish gravy
Chopped garlic
4 prawns, shelled and diced
6-8 Oyster
Few strands of coriander

1) Mix sweet potato flour + 500ml water. Add fish gravy ans mix well.
2) Beat 4 Eggs, season with fish gravy and pepper. 
3) Heat oil, garlic and stir fry prawns and oyster. Take out and set aside
4) Heat oil, scoop sweet potato mixture into pan. Leave it to cook and harden
5) Once sweet potato mixture harden, Pour beaten eggs over and wait
6) Sprinkle some coriander, fish gravy when egg is half cooked.
7) Add cooked prawns and oyster ans mix well
8) Serve warm

Tuesday, March 27, 2018

Sweet Potato & Sago

Trying to use up the balance of my jap sweet potato, and with my 2ndborn just recovered from his cough, drcided to make the ‘non-milk’ version of this dessert for snack today! 

Jus chop up some sweet potato, add oandan leaves, sago and water. Boil over low heat til potato soften and we are done! It is a fuss free and dessert well-like by our whole family! ❤️❤️❤️

Sweet Potato & Sago Dessert
7-8 mini jap purple potato
3-4 Pandan leaves
Sago pearls
1.5-2l of water
Some rock sugar to taste

1) Cut sweet potato into small chunks. Wash and knot pandan leaves.
2) Add in 1/2 if water above and bring to boil with sweet potato. 
3) Add in sago when sweet potato about to soften, and add in more water. Throw in rock sugar and stir til dissolved. Taste. Serve warm!

Sunday, March 25, 2018

Korean SoyBean paste Chicken

Lately I have been exploring how to cook korean dishes at home. Then a friend passed me the Soybean paste so I tried to explore what can be cooked. Decided to go with stir fry chicken to go with hot piping rice for dinner today! I sort of ran thru the basic ingredients needed, commonly used were soybean paste, soy sauce, sugar, garlic, spring onions! I decided to make a small portion of marinate for the chicken slices.

Was surprise how it turns out! Its nice, great to go with a bowl of rice! Or even wrapping it with a slice of lettuce! A bit too strong flavour on its own! I think if i add water, some tofu slices to make into stew will taste good too! 

Do try this simple recipe and let me know! Definitely cheaper than grilling them in Korean restaurants! I hope I wont over-eat on my carbo today! Served with or without kimchi?

Korean SoyBean Paste Chicken (serve 3-4 pax)
Approx 2 chix breast fillet and 1 small portion chix thigh
2 stalk of spring onions
1 yellow onions
2-3 garlic
2 Tbsp Sesame oil
1 Tbsp Lt Soy Sauce
2 Tbsp Soybean Paste
2 pkts enoki mushroom
Water to add accordingly, bit at a time

1) Prepare all ingredients and mix them well. Leave it for 15mins.
2) Heat oil and pour everything inside. Add a bit of water so that it wont get burnt and mix them 
3) Stir fry them and add water if gets dry
4) Add enoki mushroom when chicken is 70-80% cooked
5) Fry until mushroom is cooked. Serve warm with a bowl of rice!

Friday, March 23, 2018

Economic Fried Beehoon Mee

Always impromptu crave for food and want to eat. Best way is to cook and eat at home! With a 22mo toddler + 2 older kids to manage when eating out is quite a handful. Esp when my #3 is very challenging as he doesnt like to sit too long. 

Yesterday saw my facebook feeds, a year or 2 ago, I also cooked this but I didnt document down. So today, I am cooking again and recording the recipe! Its quite simple as you decide what sides to go along. Today, I choose sunnyside, luncheon & prawn rings. Slurrpppp! 

Cut the story short, slurp slurp!! Let the pictures do the talking!! Eating in? Or takeaway???

Economic Fried Beehoon Mee (Serves 5-6 adults)
5 portion bee hoon, soak for 5mins and rinse once
1 pkt yellow noodles, rinse with hot water
1/2 cabbage, cut into thin shreds
2-3 cups of water
2Tbsp Lt soy Sauce
2-3Tbsp Sweet Sauce
2-3 Tbsp Dark Soy Sauce
2Tbsp Fish Gravy

1) Mix the above seasonings in a bowl. Sautee garlic til fragrant. Add cabbage and stir fry til half cooked
2) Add in beehoon and add 1 cup water and mix well
3) Add in 1/2 the above seasoning and mix well with beehoon on med heat. Adding water bit by bit til beehoon is soften and cooked
4) Add in yellow noodles and mix well and add in more of the seasonings. 
5) Taste and add accordingly to your preference. Add more sweet sauce if you prefer it to be sweeter. 

Thursday, September 28, 2017

Indonesian Cheesecake (Bolu Keju)

Got to know a fren thru some online shopping and we hit it off very well. Recently when I shared some if my bakes (thru whatsapp) and got to know that she have a sweet tooth and love pastries. Promised to bake her sometthing should we have a chance to meet up. A pity that she stay so far away if not we wld have companion for morning kopis at time. 

She told me that she missed a traditional indonesian cheesecake with a pic and I am clueless what is the name, where to find a recipe for it. 😂😂😂 But being secretive, i do not want to ask her as I thought it would be a pleasant surprise should i managed to find it thru web. So I began my search and found out that its actually called Bolu Keju. 

The recipe uses creaming method which is similar to making a spongecake. Gosh! 😱😱 My enemy when it comes to baking as I failed many times using this method. Either my cake comes out hard, middle uncooked or any other appearances that fails. So am kinda worried. And day before the meetup, I was busy with some sort so I didnt have time to bake ahead. But I jumped the gun and decided to do it the morning before we meet.

I tried and surprisingly, the sponge looks good! And i added an additional 15g coco powder as she is craving for the cake in chocolate flavour. (I couldnt find 1 in chocolate) I quickly bring out remaining ingredients to prep for the cream, and need to grate th cheddar on my own as the ntuc near me doesnt have any grated cheddar. 

Finally assembled and hopefully the buttercream taste well as I do not have any magarine at home. 🙏đŸģ🙏đŸģ🙏đŸģ It’s my first time assembling, grating the cheese and it was quite messy. But tastewise, I personally love it! And its my first time that my sponge looks good! 😂😂

Pls try this recipe! You totally or should I say I have never seen this kind of cake being sold outside. 😋😋

Indoneisan Cheesecake aka Bolu Keju (adapted & modified slighty from maribermaindidapur)
4 Yolks
2 Eggs
50g Sugar
50g Cake Flour
15g Coco powder
10g Cornflour
50g Butter
1/2tsp Condensed Milk
1tsp Vanilla bean paste

Butter cream
75g Butter
25g Icing sugar
1tsp Vanilla bean paste

200g Grated Cheddar

1) Microwave butter, condensed milk for 20-30sec and leave aside
2) Cream yolks and egg, adding sugar gradually til multiply in volume
3) Turn to low speed, add in sifted dry ingredients 
4) Continue to beat at low speed, adding in oil mixture
5) Stop mixer and fold in gently to make sure all is mixed
6) Pour onto baking tin with baking paper and bake at 170deg for 30mins
7) Cool before slicing cake into halves
8) Using a whisk, whisk butter cream together til it turns pale whote
9) Spread buttercream on both halves of cake.
10) Grate 200g cheddar over both halves and stack 1 on top of the other.

Wednesday, September 27, 2017

Chocolate Chips/Cheese Castella

Last night I was searching for recipes to try then I chanced upon this Chocolate Chips recipe that someone made for her gal's P6 destress snack! So sweet of the mama to ask her P6 gal what would she like to eat, knowing that they are stressed with the upcoming exams! And such, I decided I wanna try it and destress myself from all the homework woes! 😂😂

Today I was lazy to set the Kitchenaid as I was watching my boy as I made the prep for the cake. So i manually beat my whites into peaks. And my boy was so fascinated with it. Can you see him? 😆😆

I slowly did 1 ingredients at a time and mix then up. The chocolate batter after adding in oil, was a bit effort when I mix them with milk & egg yolks. Did took me a while. (Maybe old liao, engine rusty)

The whites, gosh! The 10-15mins of beating it, almost break my right arm! But at least the whites was nicely whipped up to peaks. I quickly warm up my oven as I fold in the whites.. (As I type, I suddenly recall I wanna make some meringue cookies for my kiddos... 🤔🤔)

A quick idea came to mind to try using cheddar but as I wanted to let the kids bring to school, I make a half-half flavour. And to be honest, the cheese goes well with the chocolate! Slurrpppp.. Both myself and helper couldnt stop eating.. Try it!

Chocolate Chips/Cheese Castella (adapted from stephiews Blog)
5 Whites
65g Sugar

50g Vegetable Oil
25g Coco Powder
65g Cake Flour
90g Milk
5 Yolks

2 Slice of Cheddar
Some chocolate chips

1) Warm vegetable oil for 2 mins in microwave. (If you do not have microwave, you can warm slightly on stove top, til small bubbles want to form up and off heat)
2) Add coco powder and flour and mix well til no lump
3) Add milk and yolks and mix well til no lumps
4) Beat whites and add sugar gradually til soft glossy peaks
5) Add 1/3 of meringue to batter, then pour batter over to remaining meringue
6) Pour half batter on baking tin, then add cheddar slices (more if u want to have a whole cake with cheddar in between. I used 2 as I made a half-half portion). Cover with remaining batter
7) Bake at 170deg for 30-45mins til skewer comes out clean. Dont need to invert, cool in slightly ajar oven door. 

Tuesday, September 26, 2017

Sweet Potato & Taro balls with Sago II

I re-try this recipe as the previous round was a bit thick. So today I tried a 1:4 coconut milk to water proportion. It turns out better and not too thick. The flavour is better and this is really nice. Thus I want to re-share the recipe again. 

Sweet Potato & Taro Balls with Sago II
800 ml water
200ml coconut milk
250g Sweet Potato, cubed
1/2 cup Sago 
1/2 pkt of Frozen taro balls
Rock sugar to taste

1) I take a bit of water and boil sweet potato til almost soft. Drain.
2) Bring 800ml of water to boil with sago and frozen taro balls. Add rock sugar to taste.
3) Add in sweet potato cubes. Stir in coconut milk gently.
4) Cool slightly and serve warm!