Rainbow rainbow where are you?

My gal adores the rainbow agar agar from the fruit stall. She will ask for a slice whenever I walked over to get fruits. So I decided, I must learn to make and sad to say, my experience with agar agar has always been not successful. (In terms of the rainbow layer)

Today I tried again, with Wendy's recipe. Hoping I can get it right. But once again, my last minute decision to cook it seems wrong. I couldn't get the layers right. Worse, my 1st 2 layer seems to be mixed up. Argh... (Mental note, make it during the day so I can let each layer set for about 5mins so tt it will mix again. 

But the agar agar still never fail to win the kids hearts, though it wasn't really a nice rainbow. The messy colors didn't deter them from having slices after slices. Happy mummy. Definetely will try it again til I can get my layers right.

All cut and and nicely sitting in the box.

Rainbow Agar Agar (adapted & modified slightly from wendyinkk)

1 pkt of agar agar powder, white. (About 5-6layers)

Each layer:

1tsp agar powder

20g sugar

1 drop colourings

200-250ml water, depending on the 'hardness' you prefer

1) Mix all ingredients per layer, bring to boil and pour into mould. Let it set slightly before pouring another layer on top. 

2) Repeat til all layers are done. *Note as more layers are added, more time must be given for agar agar to set.

3) Cool and set in fridge for 4hrs or overnight.

老公和老婆面包 - Hubby & Wifey Bread

Ha~ I know many must be wondering how come I name it Hubby & Wifey bread. I shall explain why. Both hubby and I have very different tastebuds in many food that we liked. For example, I simply love the chocolate in many pastries and bread but for hubby, it's the simplicity that will really work for him.

Having a BM, I have been wanting to be able to bake a loaf of yummy Chocolate Chips bread for myself, and I believe the kids will love it too. But the thoughts of baking twice, a bit put me off cos usually I do the baking in between sending and fetching my gal to school, or on a weekend evening. So since today I am home, I decided to bake TWICE! 

I used the previous bread recipe and substitute the Bread flour:Wholemeal flour in ratio of 5:1. Meaning I am using 250g bread flour + 50g wholemeal flour. The rest of the ingredients remains the same.

As for my chocolate bread, I am using this recipe from angelcookbakelove. Her recommendations never goes wrong for me. So I am rather excited. Exactly, as I said, angel won't tell lies. Ha~ The chips really 'disappear' into the loaf, and really super duper soft. It is by far, the softest I tried. Pls do give it a try, u will really love this recipe. And the additional 2Tbsp Coco Powder makes it really very rich.. Chocolate lovers, try it!

So now you know why I am calling today's bake - hubby & wifey bread rite? Hubby: Wholemeal bread, Wifey: Double Chocolate Bread. And I freshly packed for my neighbor too...

Double Chocolate Chips (adapted from AngelCookBakeLove)
1Egg + Water - 225ml *i substitute milk
100ml Milk
11/2tsp Salt
40g Sugar
25g Butter
450g Bread Flour 
1 tbsp Coco powder *i use 3Tbsp
1 ½ tsp Yeast
100g Chocolate chips, mixture of dark & white

1) I put egg & milk mixture, milk, bread flour, coco powder, salt & sugar opposite side, yeast in a dent on top of flour. Knead 10mins, add in butter. Knead another 10min.
2) Start prg - Menu 1, Light crust, 900g loaf. Take out 20mins earlier.

Simple Yong Tau Foo Soup

Just Thursday, I made my own yong tau foo with tau pok & green chilli. I am very satisfied with it. So today, I make them again with home-made soup for lunch. 

This is a very simple meal. You can always prepare the yong tau foo in advance, deep-fried and cool before storing in the fridge. Preferably not too advance, maybe 1-2 days is fine. On the actual day, just take a handful of Ikan Billis, soya beans and bring 1l of water to boil then simmer for about 15-20mins. You can also add a thick slice of ginger. It taste really sweet.

Yong Tau Foo Soup

1l -1.5l water

Handful of soya beans, Ikan Billis

1tsp Sesame Oil

Dash of pepper

1) Rinse Ikan Billis and soya beans then put into pot of water. Bring to boil and simmer 15-20mins.

2) Prepare yong tau foo as per recipe, deep fried and put aside. Once soup is ready, add in wrapped dumplings, deep-fried yong tau foo and bring to boil. Serve warm.

Home-made Yong Tau Foo

I bought mini tau pok and green chilli over the weekend, thinking of making Yong Tau Foo for steamboat dinner. End up plans changed and I was still fretting what to do with them. Finally, I decided to cook Sweet & Spicy Yong Tau Foo for dinner and use them up b4 it turns bad.

I mixed minced meat with the Sato Fish paste, add some seasoning and wrap my Tau Pok and Green Chilli. Yummy. Fry them my favourite style and I am ready to gobble up 1 bowl of rice!

Home-made Yong a Tau Foo

1pkt Green Chilli

1box mini Tau Pok

1box Sato Fish Paste

100g Minced Meat

1tsp Sesame Oil

Pepper

1tsp CornFlour

Sweet & Spicy Sauce - 1Tbsp Oyster Sauce, 2tsp Sambal Chilli, 2Tbsp Tomato Sauce, 1/2cup water + cornstarch to thicken.

1) Cut Tau Pok and overturn them into little pockets. Cut and remove Chilli seeds, leave aside.

2) Mix fish paste & minced meat, add seasoning above and mix well. Wrapped into tau Pok and chilli.

3) Heat oil and deep fried tau pok and chilli til 80% cooked. 

4) Fry garlic in oil til fragrance, add in the sauce above and fry til boiling. Add in cornstarch, thicken and serve warm.

HAPPY MID-AUTUMM FESTIVAL!

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.

Bakery-style Chocolate Chips Muffins

I chanced upon this picture of Bakery-style muffins and it reminds me of those muffins selling at Sin Ming market. Their muffins are nice, fluffy and light. I always buy a few home to go with coffee if i happen to eat at the market.

Seeing the recipe for the similar-looking muffins, I just have to try it. It will be very popular with the kids, as well as me and hubby for late night snacks. Haha~ (and I made them into small Cuppies)

I added dark and white chocolate chips, omit the nutmeg and cinnamon powder as I happen to ran out of it. I know definetely the taste will be inferior cos the use of the 2 spices will bring out the flavour of the muffins. But I just couldn't wait to try baking them. Shall do a trial run and attempt again. =)

Verdict: It's really very delicious and fluffy, definetely store-bought standard.. It's so simple to make and yet so yummy, a keeper recipe!!

On top of my muffin, I baked Flaxseed Raisin Loaf for tml's BF too. Using the same recipe, added 2Tbsp a flaxseed meals and raisin..

Bakery-style Choc Chip Muffins (adapted from SallyBakingAddictions)
192g all-purpose flour
2tsp baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg, room temperature preferred
100g sugar
123g milk (skim, 1%, almond, rice, soy are all ok – room temperature preferred)
59g canola oil
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate)
coarse sugar for sprinkling (optional)

1) Mix dry ingredients in a bowl, toss approx 20sec. Whisk sugar & eggs til pale and light. Add in milk, oil and vanilla essence then whisk well.
2) Gently fold in flour, do not over mix. Fold in chocolate chips. *Note: Mixture will be lumpy
3) Fill batter to almost top, drop 2-3 chocolate chips for deco. Bake at 15-18mins at 180deg.

Failed Attempt : Trying out FastBake with my BM

Eventful day for me today. Filled with lots of impromptu stuff tt was accomplished. 

First, I had a yummy lunch at my Fav Pizza Plc. I got a bargain deal for 2 casual tops at $10. Then I splurge $100 odd on 2 boxes of Mooncakes. (Mainly for my gal cos she wants durian mooncakes and I am lazy to buy and make fresh durian flesh fillings)

Secondly, I managed a quick nap after coming home with my kiddos b4 meeting my GFs for a impromptu lantern outing with the kiddos. Had a 'sweaty' nite and the kids had fun. 

Lastly, I had a mini drinks session with hubby n kids at MBS Lounge. Only to realized I forgot to bake bread for tml. Hahah~ 

I decided to try the FastBake option on my BM with the recipe provided by the manual. Anyway, I ended up with a de se bread. It's more like those bread serve in restaurants and cafe to go with soup. Not to my liking cos I wanna haf it for breakfast.. 

FastBake Bread by Lenz BM manual

270ml water, replaced with milk

4Tbsp Canola Oil

4tsp Sugar

1tsp salt

3 Cups Bread Flour

15g Milk Powder *omit*

3tsp yeast

1) Put ingredients as per above. Menu 1, Light crust.

金牌牛奶吐司 - Using my BM

Once again, trying the popular 金牌牛奶吐司 recipe tat was so popular among all the Chinese blogger previously on my breadmaker. I was wondering what was the 后油法 and went to goggle a bit. It meant adding the butter only after the ingredients form a dough. Following that, I read that for breadmaker to yield a softer bread, it is good to choose a recipe that is high in water content, increase the kneading time like 30-40mins as the usual time spent on kneading is lesser in a BM. 

Anyway, I did follow the method that was written for the recipe. Adding butter after dough forms, I make it knead for 10mins and start the program again, which means I knead for additional 10mins. (Hope itis sufficient) Yes, I am very 'FREE' cos I kept on trying new recipe though I aldy got a few good recipe to use on my BM. 

So, halfway sitting thru my dinner. My hands 'itch' and I decided to take the 'proof' dough out to re-shape and roll. Hahah, wanna do some braids and put back. As well as remove the mixing blade to see if I can remove the bread better after its is done. 

Verdict: It's soft, no eggs used so you can replaced milk with water and set delay timer if u wan freshly-baked breads.. Am sure it's a keeper. Removing the mixing blade also makes it easier to remove too... 

金牌牛奶吐司 (adapted from QiQi)

300g Bread Flour

30g Sugar

3/4tsp Yeast

1/2tsp Salt *omitted, I usu dun add salt*

198g Milk
20g Butter

1) Add milk, sugar, flour then yeast last. Let BM knead til dough forms.

2) Open cover of BM, add butter gradually and knead for another 10mins. 

3) I off and restart again. I took out after 2nd proof and roll an d shape. Put back and bake in BM.