Oreo Chiffon cupcakes

Using back this old recipe for my mini chiffon cupcakes lately! Easy to put together and so far the texture I love it. I did 2 versions, 1 oreo chiffon and 1 oreo chocolate chiffon. 

The cupcakes need to be filled just at the brim so that it will rise nicely during baking and collapse nicely after cooling.. love them! So nicely baked.. (for my standard la 🙊)

Since I have friends asking me about the recipe, I decided to write down what I added and change to the original recipe for new bakers. Hopefully can understand how to mix it up! 

Oreo Chiffon cupcakes

7-8pcs oreo, without cream crushed

7-8 oreo cream

4 egg yolks

115g milk

100g sugar

150g flour

75ml corn oil

1tsp baking soda

1tsp vanilla essence

4 whites

90g sugar

Oreo Chocolate Chiffon cupcakes

7-8pcs oreo, without cream crushed
7-8 oreo cream
4 egg yolks
115g chocolate milk
100g sugar
150g flour
1.5tbsp cocoa powder
75ml corn oil
1tsp baking soda

4 whites

90 sugar

1) Seperate oreo cookies and cream. Crush the cookies and leave aside.

2) Put ingredients for cake batter in a boil n whisk it well

3) Beat whites and sugar til stiff peaks

4) Fold in whites to batter in 2-3 addition then fold in crushed cookies

5) For cupcakes: scoop and fill to brim and top with a mini oreo or cracked oreo cookies chunk

For chiffon cake: Fill tin to almost 3/4 full

6) Bake at 160-180deg at 30mins for cupcakes and 50-60mins for cake or til top browned nicely

Huaishan Chicken Soup

Today made the usual huaishan soup for dinner.. Using a mix of big bones, chicken feet and drumsticks as base. Still feel nicer with ikan billis soup base then adding the chinese dried stuff to simmer!! If you wanna try the ikan billis soup base, refer to my notes below! I feel it taste slightly sweeter! 

Tried the fresh huaishan before and it taste like potatoes to me. But the kids dont fancy so I used the dried ones instead. Apparently, the huaishan benefits people with conditions related to stomach, kidney, lungs or skin! Its definitely good for the ‘growing older’ me. And of cos for the kids! This us 1 of the staple soup that I always cook for the family! Try it!! 

Huaishan Chicken Soup

3 Chicken Drumsticks

300g Pork Bone

8-10 Chicken feets

2 handful of red dates

1 handful dried huaishan

2tbsp 南杏北杏 (dried almonds)

1 carrot, chunks

1 garlic clove, washed

1 slice ginger, washed

1handful wolveberries

Enough water to cover top of ingredients, or can replace with ikan billis soup

1) Blanch chicken feet, drumsticks and pork bones. Rinse and put in pot.

2) Wash n rinse all dry ingredients except wolveberries and add to pot. Fill water enough to cover top of pot.

3) Bring soup to boil and lower heat and simmer for 30-45mins.

4) Bring to boil and simmer another 30mins and add wolveberries just before serving.

Notes for using ikanbillis stock:
1 ricebowl of ikan billis, washed n rinse 2-3x
1 garlic clove
1 slice ginger
2 shallots, deskin
5 bowls of water
*can add the pork ribs, chicken feet or bones you plan to use for ur soup.

1) Boil everything and simmer over low heat for 45mins.
2) Strain off ikan billis and keep stock + whatever bones you add to the soup

DTF-alike Prawn Cake

Over the weekend, we normally go to our fav joint to have our breakfast/brunch and I will order my fav mee pok dry. Lately they started selling those fried stuff and the kids were fighting over the fried beancurd skin. Barely anything inside in the beancurd skin and cost $1 or $1.50 per pc, so I stopped hubby from ordering more and volunteer to make them. 

This dish is a must-order when going ‘DTF’ and seriously for that piece of prawn cake, I do feel slightly overpriced. (Too auntie already so decided that I must make 1 day for the kids since they love it so much) 

Each sheet is thinly spread with fish and prawn paste. Then panfried over small-medium fire  til crispy. Yummy and easy to make at home. And I am using the ready fish paste and prawn paste from NTUC too. Barely cost me even $8 to make so many pieces of them. Try it! 

Prawn Crackers

1 packet beancurd skin

1 packet frozen prawn paste (*see notes for replacement) 

1 packet of Bobo Fish paste (200g)

1) Jus cut beancurd sheets into desired sizes and wipe 1-2 times per sheet with a kitchen towel to get rid of the salt. 

2) Mix prawn & fish paste together

3) Spread paste thinly each sheet n close it

4) Pan fry over slow-medium fire with a little oil til crispy

5) Serve warm with chilli sauce for dipping

Notes:

200g grey prawns, cut into cubes and smack with chopper to make into paste

Add sesame oil, pepper, 1tsp light sauce, 1tsp cornflour

Prawn Crackers

Bookmarked and decided to fry them with my small prawns. Today finally have time so bring myself to work. Works as a great snack after school with my home-brewed chrysanthemum tea. 

Setting aside my prepared ingredients and I am ready to get to work! Love the crispy prawns and only regret not adding the salt (as I am making them for my 3yo as well) The crackers was not saltish enough and definitely need a dipping sauce to enhance the taste. Well, I believe the saltiness wont stop the kids from having more as they love crispy food! 

The fussy eater says ‘GOOD’ despite eating it on its own. So well, shall be good enough for the kids then!  And the older kids will have them on the sides with their rice bentos for lunch. 😊😊 Perhaps next round shall make 2 portion of batter, adding in an extra 1.5tsp salt and increase ikan billis powder to 2tsp instead. But shall see when I will fry them again as the oil really splatter like mad. (Guess my helper must have been in a love hate situation with this crackers as shiok to eat but not shiok with the cooking aftermath) 

Thank goodness its FRIDAY! Love the weekends!! ❤️❤️

Prawn Crackers (adapted and modified from 清闲厨房)
150g rice flour
50g plain flour
1tsp baking soda
1tsp ikan billis powder
1tsp pepper
1tsp parsley flakes
3tbsp oil
1 egg
200ml water
Approx 300g sualor & red prawn
Approx 200g baby spinach

1) Rinse and cut away sharp parts of prawn head
2) Boil in water with salt for 1.5mins. Drain and leave aside
3) Mix dry ingredients together and stir well. Add oil and mix gently.
4) Add in egg and water and stir til no streaks of flour.
5) Add in chopped baby spinach and leave aside.
6) Put some oil and heat up with ladle
7) Scoop 1 spoonful of batter and place prawns on top and place whole ladle in oil
8) Prawn crackers will slide off once its shapes up, overturn n fry for 10-20secs and remove
9) Serve warm with dipping sauce

Jap Oreo Baked Cheesecake

Bookmarked this recipe to try baking for a friend I recently made. Nice owner of a pork and chicken seller online. In any case you keen to find out, here’s her page. I always get my fresh supplies of pork and chicken from her. 

So preggy has a lot of cravings so I decided to bake her 1. Supposedly bake the bigger one for her but the cake tin smashed the cake on the side when removing the base. This made me frustrated the whole afternoon. Luckily the taste really yummy and I didnt regret making the oreo cookies in coarse bits! 

Texture wise, I would say not bad. Light and fluffy and the bits of the cookies makes it so yummy!! I totally forgot its a baked cheesecake as I think the extra 3 cookies I added sort of brings out more oreo taste! 😂😂😂 But I love it, especially my kids!!

Luckily the smaller one still looks presentable! Hopefully the mummy enjoys her sinple treat. And as I am typing, I realised I forgot to pass her bak chang! 🙊🙊🙊

Jap Oreo Baked Cheesecake (adapted with slight changes from JeannieTay)

170g Creamcheese

60g Butter

40g Sugar

170g milk

4 yolks

20g cornflour

40g plain flour

1tsp lemon juice

1tsp vanilla paste

4 whites

80g sugar

9 oreo cookies, crushed in coarse bits n keep 6 cream

1) Melt the creamcheese, butter and sugar over double-boil. I did mine over a plate of hot water.

2) Add in milk and mix well. 

3) Add in yolk, oreo cream, flours, lemon juice and vanilla paste. Mix well n set aside.

4) Beat whites n sugar til stiff peaks. Add in 2-3 addition.

5) Fold in oreo bits.

6) Line base of cake tin, bake for 50-70mins at 180deg for first 30mins then lower to 150deg. Cake is done when top of cake is nicely brown.

7. Invert and cool before slicing! 

Char Siew III

Using the correct part for my char siew, this is so so delicious! Lean with the correct amount of fatty parts! Gosh! Today i ran out of hoisin sauce so I use another way to marinate them. Taste amazingly good too!!

I specially ordered online and a nice member recommended to buy this portion for char siew. Another favourite part is pork jowl, cheek area for making char siew too! 

Char Siew

300g 不见天

2Tbsp LKK char siew sauce

1Tbsp Oyster sauce

1Tbsp wine

1Tbsp Sesame oil

1) Marinate at least couple hours ahead.

2) Air fry 180-200deg for 20mins. Slice and serve warm.

Crab Bee Hoon Soup

My virgin attempt at making Crab bee hoon soup. First time killing, washing and cutting the crabs!!! Not an easy feat but managed to do it!! Most important my family members love it, esp for my older gal who love the crab so much!!!

The soup is so so so sweet due to the freshness of the crabs. My 2 older kids love the soup and kept drinking! Consider this a first success for my attempt! 

After boiling everything, remove bee hoon and crabs first. Only adding them prior to serving!! The wonderful feast for the weekend! 😋😋😋 Chilli crab using the recipe here, omit the golden mushroom! 

Crab Bee Hoon Soup

1L carton type chicken soup

1pc Ginger 

Bunch of Spring onion, long strips

2 tomatoes

Approx 2 crabs

Evaporated milk to taste

1) Sautee ginger with sesame oil til fragrant. Throw in spring onion strips and stir fry.

2) Pour in chicken soup and bring to boil.

3) Add in crabs, tomato and simmer for 10-15mins til cooked. Remove.

4) Rinse thick bee hoon and add in soup and bring to soft boil. Remove.

5) Add evaporated milk to your preference, add pepper. 

6) Serve hot with bee hoon and crab in the soup!

Modified Rice Dumpling II

This year fast hand fast leg wrap my bak chang on my kids’ last paper! I need to do something yummy to feel good and destress from the exam fever! 😂😂😂

I always have a problem with my rice:ingredients ratio each year when I wrap my dumpling. So I always make 2-3 batch of them cos 我不甘愿 to not eat the flavour I want. 😂😂😂 Even the taste also, need to adjust and adjust so this year I tweak with reference to my first attempt and also going to record down the ratio here! 

The rice have to be 1/2 tbsp on the bottom, with almost 2 Tbsp of meat (5-6 pcs of meat + 2-3 mushroom halves) and top with 1 big Tbsp of rice. And I mix the white rice:glutinous rice at a ratio of 1:2. Reason why I mix the rice so it wont be too bloated for kids & elderly  to eat, as well as those with gastric problems. 自己包的就可以喜欢自己怎样包 😊😊

Had about 50-60 dumplings from 1kg meat (pork belly & twee bak) and some chix thigh meat that I wrap for kids to try. Good alternative for those who want to eat rice dumpling but dont like pork. So this shall mark the end of my wrapping for this year. (🤞🏻🤞🏻🤞🏻 Crossing fingers I will not itchy fingers) 

Rice Dumpling II 

800g glutinous rice

400g white jasmine rice

9Tbsp oyster sauce

10Tbsp lt soy sauce

10Tbsp dark soy sauce

5Tbsp sesame oil

2Tbsp shallot + oil

3Tbsp 5-spice powder

1Tbsp pepper

Meat:

500g Twee Bak, cube

500g Pork Belly, cube

5Tbsp sesame oil

10Tbsp lt soy sauce

10Tbsp dark soy sauce

4Tbsp Huatiao

2Tbsp 5-spice powder

2Tbsp pepper

Mushroom, soak and halves

Dried shrimps, soak

1) Soak glutinous rice for 2 hrs. Then drain and add washed jasmine rice to it. Add seasoning and marinate it overnight.

2) Blanch the pork with boiling water. Cut into desired size, for me I cut into cubes. Add in marinates, mushroom and dried shrimps. Marinate n leave overnight.

3) Wash and boil leaves 2x, wiping them after each wash before using them.

4) Boil wrapped dumpling for 1-1.5hrs depending on the rice texture you like. For me, I took out 1 at 1hr mark to try then decide to continue to boil longer or remove from pot. Happy wrapping!!

Pancake marble muffin

I bookmarked this recipe a while back as I wanna finish up a pack of pancake mix. Seeing that the marbled muffins seems like a great way to add in the kid’s lunchboxes! 

The texture is crispy on the outside and soft n fluffy on the inside. And plus point was that the pancake mix I had wasnt sweet and the recipe doesnt call for any sugar! My 3yo had 1 and asked for more!! 

Pancake marbled muffin (recipe from 辣妈Shania)
1 egg
110g milk
200g pancake mix
20g butter, melted

*take out 100g batter and add
10g cocoa powder
5g milk

1) Mix egg and milk well. Mix in pancake mix
2) Stir in melted butter
3) Scoop 100g batter and add cocoa powder and milk
4) Alternate scoops of cocoa and vanilla batter
5) Bake at 190deg for 15-20mins or til top browned nicely

Stir fry abacus seed with beef

First time making abacus seeds from scratch as my #2 says he want to eat after seeing it on a food variety show. So my grandma bought a yam with the mindset to make it for him. But honestly neither of us had made this before! 😂😂

So after seeing no actions for 2 days, i slightly google for the technique if making it. Most uses steam yam, tapioca flour, water and salt. Some added rice flour too. So with 90g of tapioca and 400g of steamed yam. I mixed another 90g of glutinous flour to my yam dough! 

A friend helped to get the beef and surprisingly this cut is yummy!! It is soft n not tough after frying!!  Great for kids who cant chew well, not forgetting the elders too!!! 

Pardon the evening sun glare! Yummy dinner tonite, excluding our Winter melon soup! 

Stir fry abacus seed with beef

400g Steamed yam

90g tapioca flour

90g glutinous rice flour

1) Steam yam slices for 30mins and mash them

2) Add flour n slowly mix in to form a dough. Roll and cut into small chunks and roll into balls. Press a dent in the middle.

3) Bring water to boil and boil the abacus seed. Once it floats means it is cooked. 

4) Put boiled abacus seeds in rm temp water. Drained and keep for use later.

2Tbsp dried shrimps, soaked

4-5 Shitake mushroom, slice thinly

2Tbsp oyster sauce

200g loin cut beef

Some spring onion and parsely

1) Sautee garlic and dried shrimps til fragrant. 

2) Add in mushroom and beef. Stir fry til 70% cooked and add in oyster sauce and some water.

3) Add in abacus seeds, mix well. Throw in some spring onions and parsley. Quick stir and serve warm.