Oven-baked Crispy Chicken Nuggets

Bookmarked this simple recipe from Kandie Network in Facebook that my bestie tagged me to try out! I finally got time to try them today as Cold Storage was having some promotion for pre-cut chicken cubes! Saved me some time on cutting them up! 

I first baked the crumbs (also called panko) til browned. Marinated the chicken cubes for at least 30mins-1hr. Simply coat with cornflour, egg then panko and baked them! Yum!!

Dinner with stir fry veg tonite!! Slurrp!! Kids and Hubby approved dish!

Oven-baked Crispy Chicken Nuggets

Chicken Cubes

Marinate: Sesame oil, light soy sauce, pepper, wine

2 beaten eggs

Some panko

Some flour

1) Bake panko til crumbs

2) Dip in cornflour, beaten eggs, panko.

3) Preheat oven 190deg, baked chicken cube coated with panko for 20mins each side or til nicely browned. 

Home-made Muah Chee

All done at the comfort of my home, in barely 30mins I have warm muah chee to share with my toddler! I bookmarked this recipe from a fellow member in Singapore Home Cooks in Facebook! Lovely share!! ❤️❤️❤️

Today i halve the recipe and portion just nice for me and toddler to share! He love and kept coming to ‘mum mum’! Try it! I took out warm muah chee and jus shake the lunchbox with the cut muah chee and ground  peanuts! Easy clean up and super fast!!! 

Muah Chee

125g Glutinuous Rice Flour

150g UHT Milk 

Ground peanut as preferred

1) Whisk flour and milk til smooth yogurt-drink consistency

2) Steam on high heat 10mins

3) Prepare ground peanuts and cut muah chee inside. Close up and shake! Enjoy warm!

Apple Marble Chiffon

Revisting my previous recipe and made this Apple Marble Chiffon. Was guiding my neighbour for baking a chiffon! I doubled the ingredients so we both get 1 big chiffon each! And I subsitute the oramge juice for apple juice. Took out 1/3 of batter and add 4big tablespoon of cocoa powder for the marbling effects! 

See how the effects is! Texture is spongy and soft! Totally love! Kids chope for breakfast and snack box to school! ❤️❤️

Hainan Inspired Pork Chops

Since the kids are so hooked on pork chops, I decided to try making these tonight! As #2 still having slight coughing so I tried to imitate the Hainan style with a tomatoey sauce so that its not too ‘heaty’ Errmmm... It does help right? 😂😂

I use pork loin as easier to cut into smaller thin slices, as well as no fats too! Marinate the usual way we do with Sesame oil, Lt Sauce, Wine, Pepper, Conrnflour, Oyster Sauce and 5-five powder..

I also added potato, onion, tomato, excluding the peas as no one fancy them in our family. 

Hub and kids so love and say much nicer than their favourite shop that we love. Even ask me where I make the sauce from or learn from. I told him just my lucky day as I mix it as I always do for my potato & luncheon meat dish. Perhaps with the addition of onion it makes a difference..!!

So let’s share the simple recipe here! 

Hainan Inspired Pork Chop (Aprrox 10+ Medium slices)

1 Pc Pork Loin, thin slices 

Marinate: 1Tbsp Sesame oil, light sauce, oyster sauce, wine, pepper, cornflour, 5-spice powder

Best to marinate overnight or at least 30mins

Panko, cornflour & beaten eggs

1 Onion, small wedges

1 Tomato, small wedges

1 Potato, like thick french fries

Sauce: 8Tbsp Tomato Sauce, 2Tbsp Oyster Sauce, 2Tbsp Sugar

Moderate water to add when stir in sauces so that its not too watery

1) Heat oil. Dip pork chop in cornflour, beaten eggs then panko. Fry til cripsy and brown. Leave aside.

2) Fried Potato til outside is browned. Leave aside

3)  Heat oil and fry onion til fragrant. Add tomato wedge and stir well. 

4) Add the sauce u mix earlier and stir well. Add moderate amount of water

5) Add potato and simmer 5mins. Leave aside

6) Microwave for 1min to warm up before drizzling over pork chop and serve! 

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

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! 🤦🏻‍♀️🤦🏻‍♀️ 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

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

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

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!

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!