Love Letters

Been waiting for my cake machine to attempt these!! Love eating both versions of love letters - Rolled up or Folded!! My fav is Julie’s chocolate love letters!! 

Finally my machine arrives and since we are reducing the frequencies of bringing the kids out, esp

the 3yo who cant keep his hands to himself, happily washed up all the plates I have gotten!! Total of 8 or 9 kinds 🙊🙊

Wasnt that hot to handle from the machine if you are folding them but quite hot if u want to roll them up. And i really cant roll then well and it became a thick ‘tree trunk’! lol

The recipe is simple. I weigh all in a measuring cup n whisk it well. Then use a big spoon to add 1 spoonful of the batter at a time. Size was just nice!!!

I tried doing 1 fold for the kids to eat. Way easier to fold it flat n lesser crumbs to handle when they bite it, esp my 3Yo!! Going to try more different flavours! Stay tune! ❤️❤️

Love letters (adapted from Lisa Lemony Kitchen)

halve the recipe, makes about 30

62.5g Rice flour

1tbsp Tapioca flour

75g Icing sugar

1/2tsp Salt

120g Eggs

125g Coconut milk

1) Mix n whisk all ingredients in a mixing bowl

2) Add 1 spoonful per batch n monitor the ‘cooking time’ 

(approx 30secs++ for initial few pcs n slowly it gets faster to cook as it is more heated up)

3) Quickly fold or roll as you desired. Keep in airtight once totally cools down.

Easy pizza

Bookmarked and has been wanting to try this recipe. As the original recipe can make 4 big pizza, I decided to half the recipe and adjusted slightly.

Sideview of the pizza base, its really yummy. Hub says its the nicest pizza I ever made! 🤷‍♀️ Too hungry or maybe really good? Even youngest had 2 slices. Top it with sausages, tomato and cheese = PERFECT!

The recipe only require to mix into a dough and leave it to proof. All I need to do was roll it up n top with my pizza ingredients. Yummy!! 

Pizza base (adapted from BiggerBolderBaking)

(A)

90ml milk, warmed

1tsp sugar

1tsp yeast

(B)
250g plain flour
1tsp salt
1tsp baking powder

(C)
1 egg
90g greek yogurt

1) Mix warm milk with sugar n yeast and stir well. Sit for 15mins.
2) Mix (B) in a big mixing bowl and set aside.
3) Mix (C) well
4) Add yeast mixture into the dry ingredients, then add in egg mixture
5) Mix well until it forms a dough
6) Cling wrap n leave to proof for 1.5-2hours. Use as desired

Milo Doggy Cookies

Made this milo doggy cookies as wanted to make something cute and fun to destress. Decided to make milo related since I jus got a pack of Milo Gao Kosong recently. 

Using this recipe from Happy Home Baking, she also modified it from her version of horlicks. I was very intrigued as the recipe doesnt uses any SUGAR! Yes, I read the recipe a few times to be sure of it! And milo is already very sweet so I usually get the kosong version which also taste sweet so I thought of giving it a try! 

The cookies is crunchy on the outside but crumble once u bite into them. Love the pairing with the Kokokrunch as it really enhance the milo taste. What I love is that perhaps its Milo kosong, it taste like Dark choc milo!! I honestly love it!! My youngest couldnt wait and took 2 at a time! 

Milo doggy cookie (Adapted from Happy Home Baking)

180g Butter

80g Milo powder
200g Cake flour
25g Milk powder (I left 12g and replace with corn flour)
25g Corn flour

Some choc chips & kokokrunch for deco

1) Cream butter and milo til creamy
2) Add in cake flour, milk powder and corn flour n mix well
3) Scoop n roll into balls
4) Deco with kokokrunch and chcoc chips
5) Bake at 180deg for 20-25mins

Pork floss cookie

Been a while since I have time to try new recipes and bake. Lots of changes since my old helper went home. Replacement helper does not fits in and both me and hub decided to try going without since #3 is much older now.

CNY is coming! I plan to make some cookies for my Chilli and Bakes regular customer. Tried 3 new recipes and this is our favourite today! Therefore sharing this with my readers here!! 

The sesame adds an extra fragrance to the cookies and added some texture too! Floss shreds can be taste when you bite into them! Sweetness is not too much so its really good!!

It is crunchy on the outside with crumbly and melt in the mouth texture once it goes in the mouth! Totally loving the texture and flavour! I think it makes a nice and addictive snack when people come house visiting during CNY! 

Each recipe makes about 30-40+ bite sized cookies. Try it!! Yums!! 

Pork Floss cookie (adapted from BakeForHappyKids)

100g Butter, room temp

20g Icing sugar

60g Plain flour

60g Cornflour

1/4 tsp Baking powder

1/4 tsp Salt

60g Pork floss

some sesame seeds, toasted

egg yolk + water to brush

1) Cream butter and icing sugar til creamy

2) Add in flours, baking powder and salt to mixture well

3) Add in floss and mix into a dough-like texture

4) Roll into bite size balls and flatten slightly

5) Brush with egg yolk mixture and sprinkle sesame seeds

6) Bake at 180deg for 10-12 mins til cookies are golden brown

7) Cool well before storing

Braised Duck

Finally had chance to braise duck. Bought a duck and had it slaughtered half so I can try braising them. Grandma’s fav and also mine, Hub will only eat if its what he likes so its a real challenge to try it on my own. 

I braised it like how I usually did for my pork trotters but added cinnamon sticks and star anise. Today’s version seems ok, but lack a bit of ‘kiam-ness’ and the meat was tender and shiok. Totally almost nail it except to have to increase the dark soy sauce amount. Added some hard boiled eggs and chicken feet to braised too! Yums and I toss the chicken feet with some mala sauce for that Ommph! 

Anyone else love chicken feets like I do? ❤️❤️

Braised duck
1/2 duck, cut into 2
15 chicken feets
3 hard boiled eggs
1 garlic
1 slab ginger
2Tbsp Sesame oil
4Tbsp Dark Soy Sauce
2Tbsp Light Soy Sauce
2Tbsp Oyster Sauce
2 Cinnamon sticks
2 Star anise
Pepper
1tsp 5-spice powder

1) Blanch chicken feet, duck and wash it clean
2) Fill pot with above marinates and ingredients then place duck and chicken feet in the pot.
3) Put on stove and add enough water to briefly touch the top of all the ingredients
4) Once bring to boil, simmer it and stirring it occassionally
5) Duck is ready once u can easily poke the chopsticks in
6) Chop duck and serve warm with the braised sauce

Hokkien Mee

Been wanting to cook Hokkien Mee to go with my homemade sambal belacan. Finally I got all the ingredients needed and get my butt moving!! 

Using this clam juice as my broth, I really love how mild and yet flavourful enough for my Hokkien Mee! Yums! With a drizzle of fish sauce, pepper along with my sambal belacan. Gosh!! Its really YUMMY!!!

I love my hokkien mee with gravy still! Can you see the lovely colour combination!!!

Hokkien Mee 

1 pack hokkien mee (round), blanced

1/2 pack bee hoon, soak to soft and blanched

400g prawns, deshelled

1 sotong, slice

1 thin strip pork belly, thinly cut

1 pack chye sim, cut

3 eggs

700ml clam juice

1) Sautee garlic and stir fry prawns n sotong. Throw in veg when prawns 90% cooked and stir well. Scoop and keep aside to use later

2) Sautee garlic and add in beaten eggs. Stir them til good n a bit charred.

3) Throw in noodles and beehoon then pour in clam juice. Stir well

4) Drizzle some fish sauce n pepper for extra taste and bring to boil

5) Add in the ingredients that is cooked earlier and do a quick toss

6) Serve along with belacan & lime!

Oreo Swissroll

Forgot a pic before I ‘box’ it so had to make do with this! An impromptu request from a lovely friend who always order once a week for her kids’ tea break! This time she wanna try something different so I recommend her to try Longan crumble muffins which I did before and also swissrolls. She wanna pair Oreo with Vanilla swissrolls so here it is!

I packed a small portion of the Oreo swissroll and also a Longan swissroll made frm leftover longans from making the muffins! I just simply cut them into small bits and put on the buttercream before rolling them up! The piped cream + icing sugar makes the swissroll looks nicer and dreamy! Hahaha! 

Here’s a closeup! Only shortfall is the swissroll skin still tears slightly when I peel the baking paper off. I wonder how many times I have to do to perfect it! Lets see!!

Feedback was Oreo was yummy! I tasted the ends of both swissrolls. The cake itself so soft and yummy!! Do try it!

Vanilla Swissroll - Makes 2 (adapted from JeannieTay)

(A) 

4 yolks

40ml oil

60ml milk 

1tsp Vanilla bean paste

20g sugar

70g cake flour

(B)

4 whites

50g sugar

Buttercream : Recipe from here)

Oreo : wrapped with crushed oreo cookies + smbc, deco with smbc and mini oreos

Longan : wrapped with longan bite + smbc, deco with smbc n icing sugar

1) Mix all ingredients in (A) well except flour. Then slowly stir in flour and mix well.

2) Beat (B) til soft peaks and fold in 3 additions

3) Bake for 25-30mins at 180deg til top is nicely brown

4) Remove and peel baking paper off and roll up to cool

5) Prepare buttercream and put in piping bag. Wrap when swissroll is cooled and keep chill before serving

Sweet and Sour Fish

My fav dish and also the kids for now as they like how the crispy fish slices blend with the sweet sour sauce. I usually serve the fishes with the sauce just before eating so that it will still be crispy. 

I mix up the sauce on my own using a mix of few sauces. Adding in cucumber, tomato, onions and if I do remember, I will add my gal’s fav pineapple too! As the kids wants to eat and cant take spicy, I omit the use of chilli sauce for the sauce. Yums! 

This is how the fishes are after frying. Jus marinate the fish slice and coat with tapioca flour before frying them! Its as good as it is on its own! 

Sweet Sour Fish

1 pack of Hoki Fish, sliced

1 tomato, big cube

1 cucumber, small rounds

1 onion, cubed

Sauce:

3Tbsp tomato sauce

2Tbsp plum sauce

1Tbsp oyster sauce

1Tbsp sugar

1/4 bowl water

Tapioca starch to coat fish

1) Coat fish with tapioca starch thinly and fry til both sides nicely browned

2) Sautee onions with oil til fragrant then add in tomato and cucumber and stir lightly

3) Pour in sauce and bring to a small boil. Drizzle over fish before serving.

Battered prawns & fish

Been wanting to make battered prawns for the kids as I myself also love this dish so much! Chanced upon someone sharing this in a facebook group - Singapore Home Cooks and bookmarked it.

I followed the recipe and mix the batter up. It was too dry so i slowly added water and measure the right amount of water to be added. Original poster also added more water to the batter to the right consistency. 

I shallow fry them and waited til the bottom is browned before flipping. If you flip too early the batter will stick to the pot and comes off. 

Totally loved these prawns and I added some mixed herbs to the batter too. Only downside was the salt I added too little. Now I have tried, I will write up the actual amount used so I can always refer back! 

Battered Prawns & Fish

10 medium sized prawns, tail on

8-9 medium sized hoki fish slice

85g plain flour

15g corn flour

3g baking powder

1tsp salt

2tsp mixed herbs

pepper

30ml oil

100-120ml water, to be added bit by bit til the right thick runny consistency

1) Heat oil in pan

2) Dip prawns n cover with batter and gently put in pan to be fried

3) Flip only when the bottom part (in the oil) is browned and continue for the other side

4) Flip a few times til prawn or fish is nicely brown. Served warm! 

Meringue Cookies II

Need to use up the egg whites from some cookies order so decided to weigh the whites and see how much I have. Googled and see whats the ratio for whites:sugar and saw that it says 1:2 is good enough. Decided to take the plunge and try to go with the above ratio! 🤞🏻🤞🏻

Tried to learn to do swirls of colours, seems like it require some technique. First i put too much colouring gel, had throw away some of the pink ones frm the front. Then I realised I forgot my piping tips! Gosh, so i had to make do with what I had and pipe into round disc and little monsters! Using the eye toppings I bought previously and drop onto each little monster. 

I think may need to bake longer next round as 1hr doesnt seems enough. Maybe the monsters are too thick so the texture is crispy and slight chewy! Sweet, definitely it is! LoL!

Packed them into individual packs for the big kids to share with their friends at school!  Gonna try again!! 

Meringue cookies
150g Whites
300g Sugar
1tsp Vanilla paste

1) Beat whites til frothy and slowly add sugar bit by bit.
2) Beat til white is glossy and thick.
3) Colour as desired and pipe into preferred shape.
4) Bake at 120deg for 60mins or more til meringue cookies are dry. Leave to cool in oven with door ajar. Store in airtight once cooled.