Advanced Happy Birthday - Orange Chiffon (Little Thumbs Up)

Haven decide what to bake for hubby birthday dinner with his ex collits. Last min saw this simple orange chiffon which coincides with this month's Little Thumb up. So I decided to bake this simple dessert to bring along.

Very straight forward method and simply deco with some whipped cream and almonds. It is not very dry, taste like sponge cake to me and most impt not dry! Hubby loves it, 6 slices out of a 7" Chiffon n he took my share too.. His collits have the 'Pass' too... Try it...

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post. 

Orange Chiffon (adapted from BakingIntoTheEther)
4 Whites
2/3 Cup Sugar

4 Yolks
50ml Oil
60ml Orange Juice
70g CakeFlour

Whipped Cream and almonds as deco

1) Whipped egg white into stiff peaks, adding sugar in 2 additions.
2) Meanwhile, add oil to yolks and mix well. Add in juice and mix til combine with whisk.
3) Add flour and mix well. Leave aside.
4) Add 1/3 of meringue into batter, mix well. Add another 1/3 and mix well. I pour batter into remaining whites and fold gently.
5) Bake at 180deg for 30mins. Cool before decorating.

Mochi Cheese Puff

I have bookmarked this recipe as soon as I seen it. I know I must at least give it a try. Why? First, it is a very simple and straightforward recipe. Second, I know outside selling them quite ex. I saw Takashimaya selling them for a few bucks. Thirdly, I think it will be a hit with my kids.

So, after dinner, cleaning up and bathing the kids and all. I just had the spur to bake them. And since I only had 100g of Tapioca starch left, I decided to halve the recipe. Was a bit worried as batter is a bit of thick but thin consistency. Haha, sorry, I am really no good in describing my food... 

End results, I have 12 mini cheese puff. It's really chewy, like mochi texture and soft. Not sure if it's due to not using blender, I find cheese taste not strong enuf. I am thinking strawberry or chocolate milk to replace for nxt attempt..

Mocha Cheese Puff (adapted from MummyMoo)
**i halve recipe
65g Tapioca Starch
36g Olive Oil
80g Milk
1tsp Salt
25g Cheddar
25g Parmesan Cheese
1/2 Egg

1) I put all ingredients in a metal bowl and whisk til well mixed with a whisk. Approximately about 10mins.
2) I butter my mini muffin trays, scoop and fill each hole to the brim. Bake at 180deg for 20mins.
3) Serve warm or keep on airtight after cool.

Lemon Semolina Cake

The other day, Hubby went for a ex collit gathering as it was 1 of their bday. 1 of the ex collit, Auntie Annie brought a Orange Semolina Cake and hubby kept raving that it was very nice. He even gave me the recipe for it.

As it was my first attempt, I didn't really make much changes except that I used 1/2 water to mix with 1/2 lemon juice. And I really regret tt change I made. I was worried that the cake will turn out too sour so I didn't use fully lemon juice as per recipe. So now my cake isn't zesty enough..

The cake tasted not bad after all. I believe not as nice as Auntie Annie version. Her was Orange and I substitute with lemon. But it is definetely worth a try. And please follow recipe use fully lemon juice. I will try it again, this time am sure it will taste nice.

I am submitting this post to Little Thumbs Up, an event organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite D.I.Y. and hosted by Grace of Life Can Be Simple.

Lemon Semolina Cake (can't credit recipe source as it was a image from Whatsapp Sorry)

**halve the recip

125g Butter

70g Sugar

60g Semolina 

60ml Lemon juice

1 grated lemon skin

2 Eggs

75g Top flour

1/2tsp Baking powder

1) Soak semolina in lemon juice for 30mins.

2) Cream butter and sugar til creamy. Add eggs gradually and continue beating.

3) Add semolina into butter mixture, as well as grated lemon skin. Mix.

4) Fold in flour mixed with baking powder. 

5) Bake at 180deg for 40mins or til skewer comes out clean.

Cheese, Herbs & Ham Bread

I am always cracking my head every morning on what breakfast to serve my Princess and Prince so that they will eat up their breakfast fast enough. I have given food like bread with jam/Nutella, milk with KoKo Crunch as well as cake but seems like they always talk their own sweet time, chatting and eating away.

I remembered grandma says she like the texture of the Danish Bread loaf so instead of rolling the dough with butter, I used the bread dough recipe as my bread base. I added 1tsp of Thyme and Basil each, 2tbsp of shredded cheddar. After 1st proof, roll 100g of dough out, wrap with ham and cut out shapes with cookie cutter. Set aside to proof. 

As for the balance dough, I shaped into loaf and braided the balance dough tt I used for the cut-out bread. Haha.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Alice from I Love.I Cook.I Bake

Herbs, Cheese & Ham Loaf (slight modifications)

200g Bread Flour

50g Cake Flour

150g Water with 1 Egg

1/4tsp Salt

1tsp Yeast

30g Sugar
15g Butter

1tsp Thyme

1tsp Basil

2Tbsp Shredded Cheddar

1 Slice Apple Honey Baked Ham

Stir Fry Scallions with Egg Tofu

Just back from our short trip and this is the first meal I cook. Since I bought the egg tofu last week,  I decide to cook a lazy meal and incorporate 2 dish into 1!

I am making a oyster sauce base to serve together with tofu and scallions. It goes very well with a bowl of rice. I wasn't feeling very well after the trip (post-holiday fever) and this works very well for me to go with my rice. Yummy...

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.

Stir Fry Scallions with Egg Tofu
1pkt Scallions
2tube Egg Tofu, sliced and pan fried til brown
6-7 Prawns, de shelled and cleaned
3 Eggs, cooked into omelette and placed on bottom of serving plate

Sauce: 2Tbsp Oyster Sauce+2/3Cup Water+1-2Drops Dark Soy Sauce+Pepper+Cornstarch

1) Fry garlic til fragrant. Add in prawns, then scallions.
2) Add water and sauce seasonings except cornstarch. Meanwhile, arrange cooked tofu on top of omelette.
3) Once sauce boils, add in cornstarch and stir well. Put over tofu and serve warm.

Home-made Yong Tau Foo Bee Hoon Soup

Yes, i am cooking this again with a much flavourful stock. Adding chicken bones that I kept from my Chicken rice the other night. It's is very fragrance and after adding all my yong tau foo ingredients, it is so sweet and delicious. Home made goodness I would say..

I am pairing it with bee hoon, with soup and dry version for dinner. Simple love the light light dinner.. Yummy... And I know, I have submitted 2 soya beans-related recipes. Gonna try dessert soon... =)

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.

Home-made Yong Tau Foo Bee Hoon Soup
250g Minced Meat
2x Sato Fish Paste, 400g total
1stalk Spring Onion
2stalk Coriander
Pepper, Sesame oil, 1tsp Lt Soy Sauce

1pkt Green Chilli, remove seeds
1box Mini Tau Pok, cut and overturn
1/2 Bittergourd, cut into rings and remove core

1) Mix above except coriander and spring onion. Divide paste into 2 portion, add coriander and spring onion into 1 portion of paste.
2) Take the portion with spring onion and coriander and mould into meatballs. Take remaining paste and fill up green chilli, tau pok and bittergourd.

Soup Stock
Chix Bones
1/2cloves garlic, washed
150g Soya Beans

1) Boil above with 5l of water for at least 1.5-2hours.

Claypot Tofu

I decided to have a quick meal, so I made Bak Kut Teh and a Claypot Tofu to support my Soya Beans  - Little Thumbs Up.

I did a real super quick one that is simple, delicious and yummy on its own with a bowl of rice. But I added a bit too much dark soy sauce for colour that it is too dark. But pls, dun judge it's appearance, cos real yummy that hubby was asking if there is leftover rice for 'top up'... (And I only have 1 pic for this dish cos it finish up so fast.)

I blanch the Broccoli, deep-fried the tofu then went on to make the sauce before topping the deep-fried tofu. Try this when you are lazy cos it makes a simply delicious meal.

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.

Claypot Tofu

1tube Tofu

20g minced meat

1Broccoli 

5 Shitake Mushroom, slice

1stalk Spring onion, Strips

1 Garlic

3Tbsp Oyster Sauce

2Tbsp Dark Soy Sauce

11/2Cup water

Cornstarch to thicken

1) Cut and wash Brocolli, blanch and leave aside. Cut tofu and deep fried til golden brown, leave aside.

2) Sauté garlic til fragrant, add spring onion and Shitake mushroom.

3) Add minced meat and fry, add water, oyster sauce, dark soy sauce. Bring to boil and simmer.

4) Tatse and add cornstarch to thicken. Put tofu on tofu.

Water Cress Pork Ribs & Fishball Soup

This month theme for Little Thumbs Up is Soya Beans and it so happen that I am cooking this soup for dinner tonight. I am using Soft Bones Pork Ribs, Dried Scallops and Soya Beans for the soup base. 

I'm still having a hard time 'moulding' or 'shaping' my own fishballs. Pardon the ugly look but it taste nicer than those ready ones. Can be comparable to those selling fresh fishballs from markets. Simply love them for now.

The soup is light, very good for a hot and humid day. Water Cress is supposedly meant for cooling the heartiness from our body. So, make it once a while for ur family to reduce the body 'heat'.

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.

Water Cress Pork Ribs & Fishball Soup

200g Soft Bones Pork Ribs

1pkt Water Cress

1box Sato Fish Paste, rolled into mini balls

Handful Soya Beans, Dried Scallops

1) Wash pork ribs, drain. Boil a 1.5-2l water with pork ribs, dried scallops and soya beans, simmer when boiling for another 20-25mins. 

2) Meanwhile, wash water cress, prepare fishballs. Add in to soup and bring to boil, further simmer for 15mins. Serve hot.

Pandan & Strawberry Chiffon

Overheard someone saying that she haven had Pandan chiffon for very long and I realized that I also haven bake chiffon for ages. Ok, maybe not ages but at least few weeks? Then came to my mind that I haven use my Heart-shaped chiffon pan that my fren helped to arrange to bring back for me from hongkong. 

I spent SG$41 for it after conversion from Hongkong dollars. It is considered $$ well spent cos I recently saw a shop selling it for $58.90 at Star vista mall. Minus all the shipping and whatever miscellaneous, super worth.

I am using the same tang mian recipe used previously, make into Pandan + Strawberry flavour. I think I am 'rusty' from the long break, my batter was too runny. Luckily it still end up yummy, just that inside a bit wet. Not spongy enough. But, my die-heart fans at home are fighting over them..

'm linking this post to Little Thumbs Up : Pandan, hosted by Joceline from Butter, Flour & Me and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

Notes: using the exact recipe, I divide batter into 2 and add 1tsp of Pandan and strawberry paste respectively.

Pandan Marble Bread

I have bookmarked this recipe from carol for the longest time but never get down to it. Today, in my midst of looking thru my bookmarks, I saw this recipe again. And I know I have to do it.

I replaced the chocolate paste with Pandan paste. I modified slightly and hoping it will turn out well. Keeping my fingers crossed. I kept the bread dough as per recipe.

Verdict: This is really yummy and soft. My grandma commented that it tasted like those bread loaf selling outside. I wanted to add raisins but I 'braid' the bread til I forgot to add raisins. Hahah. But I still need to improve on wrapping cos I didn't do a good job yet.

I'm linking this post to Little Thumbs Up : Pandan, hosted by Joceline from Butter, Flour & Me and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

Pandan Marble Bread (adapted and modified slightly from Carol)
Pandan Paste:
1tsp Pandan Paste
1tsp Pandan Flavour
20g Butter
45g Milk
30g Cake Flour
5g Cornflour
1 Egg White

1) I mix all the above ingredients in a pot, whisk slightly.
2) Bring to stove and keep stirring on low heat til it become a paste.
3) Put on a cling wrap and roll to a shape of square, leave in fridge for later use.

Bread Dough:
125g Milk
1 Egg
260g Bread Flour
20g Cake Flour
20g Sugar
1/2tsp Salt
3/4tsp Yeast
20g Butter

1) I put the above ingredients in the sequence as per above, set to menu 8: Dough function.
2) a Once beep, I take it, punch out air. Roll out dough into a flat sheet, put Pandan paste that I Prepared earlier on to dough.
3) Wrap up Pandan like a envelope (can hop to carol blog for visual aid). Then roll out again.
4) Fold dough into 3s and stack, repeat.
5) Cut into 3 with the ends still attached. Tie into braids and leave for 2nd proof.
6) Bake in BM til brown and remove.

Pandan Baked Salmon Fillet

The other day I was submitting my post for Little Thumbs Up - Pandan Theme, this photo caught my eye, especially the name. Pandan Salmon! It strike me that I have a slice of Salmon Fillet and leftover Pandan leaves that I dunno or rather lazy to settle them. Hahah~

I click on the post by Sonia of Nasi Lemak Lover and read thru. I was lazy to cut into smaller cubes, lazy to wrap blah blah. 1 word - lazy me! I decided to come up with my own concoction and this is my recipe. I cooked 2 new dishes today which I will share 1 first.

I used aluminum foil to wrap my salmon fillet and Pandan leaves. I marinate them with my usual marinates. Can't wait to hear from my hubby and kids later. I hope it will be another 'welcome' dish for my family..

Verdict: We love the dish. It is very nice, cos with each mouth you send into your mouth, u get a light hint of Pandan fragrance. Definetely will buy Pandan leaves to make them again!

I'm linking this post to Little Thumbs Up : Pandan, hosted by Joceline from Butter, Flour & Me and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

Pandan Baked Salmon

1 Salmon Fillet

4stalk Pandan Leaves

1tsp Pepper, Salt, Tumeric powder, Parsley leaves, Sage

1tsp Lemon Juice

1) Wash and drain salmon. Leave aside.

2) Wash Pandan leaves, cut and place on aluminum foil. 

3) Place salmon fillet on top of Pandan leaves, put marinates above on fillet and rub. Wrap up in foil

4) Bake at 190deg for 30min

HAPPY MID-AUTUMM FESTIVAL!

改装的金牌牛奶面包 (Pandan Raisin Loaf)

Using back the Famous Milk Bread Loaf recipe, I added 1/2tsp of Pandan Paste + Pandan Flavour and 1/2Cup raisins for today's loaf. Trying to add variation to my bread daily.

I simply love the hue of green coloured bread loaf, with the light brown crust. It simply complements each other well. Biting into the bread slices, am sure the lil princess & prince will love the sweetness from the raisins as well as the Pandan flavour. Try it.

I'm linking this post to Little Thumbs Up : Pandan, hosted by Joceline from Butter, Flour & Me and organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.