Wednesday, July 31, 2013

Lontong Sayur Lodeh/Mix Vegetable in Coconut Broth

I love most Malay food like nasi lemak, mee rebus, mee siam, mee soto and the list goes on...but Lontong is the last choice that comes into my mind >.< I rarely order this dish as I do not like the cold compressed rice, moreover I cannot find a decent one around my vicinity. But I could not resist my homecooked Sayur Lodeh without the nasi impit of course! hehehe...

It is such a fuss free dish to prepare! Just blend the spices and fry till fragrant then add in all the vegetable. In less than 30 mins a pot of wholesome curry vegetable is ready! Love drenching the gravy with my plate of hot rice....slurp!

Recipe source : My Kitchen Snippets
  • 2 pieces firm tofu, sliced and pan-fry till golden brown
  • 4 pieces large tofu puff, cut into triangle
  • 20 french bean, cut into 1" length
  • 450gm cabbage, roughly cut
  • 2 carrots, sliced
  • 1 cube chicken stock cube
  • 200ml coconut milk
  • 2 cups water
  • sugar & salt to taste
Spices - blend into paste
  • 2 tbsp dried shrimps, softened
  • 6 red chilli, deseeded
  • 1 medium red onion
  • 3 cloves garlic
  • 1" ginger
  • 2 stalk lemongrass, removed outer skin and sliced
  • 4 candlenuts, softened
  • 1 tbsp turmeric powder

  1. Heat 2 tbsp oil in wok. Saute blended spices until fragrant. Add water and stock cube, bring to boil.
  2. Add in french beans, cabbage, carrots and tofu. Cover and simmer until vegetables are soft.
  3. Add in coconut milk. Add in salt & sugar to taste. Continue stirring until mixture comes to a boil.
  4. Serve immediately with plain rice or nasi impit (pressed rice) 

I'm submitting this post to Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish

Saturday, July 27, 2013

Alivia Banana Chocolate Chip Cupcakes

Instant Chocolate Cake Mix with Real Chocolate Chips Inside!

I never buy prepacked cake mix before as I find them overloaded with sugar :) With homemade ones I can adjust the sweetness to my liking. This particular cake mix is actually bought by my hubby >.< He actually wanting me to bake this for his parents whom are diabetic hahaha...

I browsed the package and realised this is a Singapore product and created by some students in one of our local polytechnic! This is a very simple cake mix, just add eggs, water and mashed bananas and mix into a cake batter. Results? Yumz!! It tasted very chocolaty and moist and the sweetness is just right :D

Ingredient (20 small cupcakes)
  • 210gm banana puree (approx. 3 large bananas)
  • 100gm diced banana (approx. 1 large banana, can be replaced with nuts)
  • 80ml corn oil
  • 70ml water
  • 3 medium eggs
  • 350gm Alivia Chocolate Chip Cake Mix

  1. Combine oil, water and eggs and mix well.
  2. Add in cake mix and fold till combine, mixture will be thick.
  3. Mix in banana puree and fold till combine.
  4. Fold in diced bananas or nuts.
  5. Spoon batter into cupcake cases until 80% full.
  6. Bake in preheated oven at 180 deg cel for 12-15mins. (baking duration depends on the size of the cupcakes)

If you are interested to try this product, you may find them at certain Phoon Huat outlet :)

Friday, July 26, 2013

Apricot Chicken

Still left with a punnet of fresh apricots after baking the blueberry & apricot buckle :) The fresh apricots taste sweet with some crunch but I do not know why my kids do not fancy eating this fresh fruit >.< But after baking/cooking the apricots, they accept the taste. Indeed the cooked apricots taste so much sweeter and literally melts in the mouth :D

I've cooked canned peach with chicken before, so I thought fresh apricot should goes well with chicken  too :D I simply just grab some chicken drumstick without knowing how about cooking with this two combination :P  some recipe findings and found lots of recipe on Apricot Chicken! Mostly are Moroccan inspired dishes which I've yet to cook before :D I've chosen the simplest recipe which all the spice ingredients I have readily in my pantry.  

Browning the chicken drumstick and braising all done in HappyCall Pan which reduce the cooking time by 50% (1/2 recipe) instead of braising for 45-50 mins as indicated by the original recipe.

Recipe source : Martha Stewart
  • 6 chicken drumstick, approx. 600gm
  • 2 tbsp oil
  • 1 medium onion, finely sliced
  • 1 large clove garlic, minced
  • 12 fresh apricots, pitted and quartered
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/2 tsp coriander powder
  • 1.5 tbsp honey, or to taste
  • salt to taste

  1. Season chicken with salt and pepper. Heat oil in happy call pan (HCP), add in chicken, cover pan but do not lock it, cook for 3 mins over medium heat. Cook the other side for another 3-4 mins until browned. Transfer to a plate, reserved the liquid leaving about 1 tbsp oil in the pan.
  2. Add in onion and fry until lightly browned, for about 7 mins. Add garlic and saute briefly. 
  3. Add in apricots, cinnamon, ginger, coriander, reserved liquid, 1 cup water, honey. Bring to boil.
  4. Add in browned chicken pieces, cover lid. Lower heat and simmer for 10-12 mins until gravy thickens. Add in salt to taste.

Thursday, July 25, 2013

Blueberry & Apricot Buckles

When I saw this Bake Along theme on Fruit Buckle, I was wondering how does it looks like? As usual I hop into google and search for more information on this :) Ohhhhh from there I found out more differences on the various fruits dessert hehehe...learning new things with every new recipe learnt!

Extracted from 'my'
Crisp : baked fruit topped with a mixture of some combination of flour, nuts, cereal (especially oatmeal), butter, and sugar. The topping ranges in texture from streusel to granola, and generally completely covers the fruit. Also sometimes called a crumble.
Cobbler : baked fruit topped with a batter or biscuit crust. The topping is often "cobbled" rather than smooth; the topping is generally dropped or spooned in small clumps over the fruit, allowing bits of the filling to show through.
Grunt or Slump: as the biscuit-topped fruit cooks on the stove, it supposedly makes a grunting noise, like the result of the steam from simmering fruit escaping through the vents between the biscuits.
Buckle : The streusel topping on this moist fruit cake (usually made with blueberries) makes the top look buckled. As with the crisp, this coffee cake-like dessert is also sometimes called a crumble.

We love this coffee cake liked texture packed with fruits and the crispy streusel topping! It still taste good even after the 3rd day. hehehe This has been my tea break for the past few days :P I always chilled all my bakes after it has cooled down and I just let in sit in room temperature before serving :) 

Recipe source : sweetpotatochronicles
Ingredient (9" x 6" x 2.5" pan)

Streusel Topping
  • 30gm plain flour
  • 50gm brown sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder
  • 60gm unsalted butter, cold, cut into small cubes
  • 80gm cake flour
  • 1 tsp baking powder
  • 100gm unsalted butter
  • 90gm sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup fresh blueberries
  • 1 cup diced fresh apricots

  1. Streusel : Mix the dry ingredients in a bowl. Using your finger tips, quickly toss the flour with the butter and crumble the mixture into breadcrumbs liked. Chill in fridge while you whip up the cake.
  2. Using a electric whisk, cream butter and sugar until light & fluffy.
  3. Beat in eggs one at a time and add in vanilla and salt.
  4. Sift flour and baking powder over and fold till just combined.
  5. Fold in the fruits. Do not overmix!
  6. Spread the batter in the lined cake pan evenly. Sprinkle the streusel over the top.
  7. Bake in preheated oven at 180 deg cel for 35-40 mins or until nicely browned.
  8. Cool in pan for 10 mins. Unmould and cool completely on wire rack. Dust with icing sugar before serving.

I'm submitting this recipe Bake-Along theme 'Fruit Buckle' hosted by Zoe from Bake For Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen Wings.

Sunday, July 21, 2013

Homemade Luncheon Meat

Finally found this homemade luncheon meat recipe whereby the texture and taste are near to the canned version!! This is definitely healthier without traces of preservative and colorings. Moreover homemade ones you are able to adjust the saltiness level you preferred :) Will you still buy canned spam meat if you are able to make this healthy version one at home?? ^.*

  • 350gm minced pork
  • 60gm egg whites (approx 2 eggs)
  • 15gm corn flour
  • 15gm cake flour
  • 1 tbsp plain water
Seasoning :
  • 1 tbsp light soy sauce (can increase to another 1 tbsp if u prefer saltier)
  • 1 tsp sugar
  • 1 tsp five spice powder
  • 1 tsp red yeast rice powder
  • 1 tbsp fresh ginger juice
  • 2 tsp sesame oil
  • 1/4 tsp white pepper

  1. Combine all seasoning with minced pork and mix well.
  2. Add in egg whites and stir till mixture binds together.
  3. Add in corn flour and cake flour, and stir till mixture is in sticky form.  (stir vigorously in one direction for about 1-2mins). Add in water in between the stirring.
  4. Lightly grease a heatproof ramekin, spoon in meat mixture in 3 batches, each time spread and press out the layer evenly to remove any air bubbles.
  5. Cover the ramekin and steam over preheated steamer for 35 mins or until cook through.
  6. Cool down completely before slicing. 
  7. For serving , pan-fry the slices till golden brown or chill the remaining in fridge for 3-4 days.

before steaming...

after steaming & cooling down...

slice and ready to pan fry :)

serve with your favourite noodles!

Wild yam & black sesame noodle (available at Yue Hwa Store in Chinatown)  in Chicken Broth

Friday, July 19, 2013

Hor Fun with Bittergourd & Fish 苦瓜鱼片河粉

Headache of what to cook for every meal? I always settle for one dish meal when feeling lazy to do too much preparations like chopping and cleaning! I particularly loves this kueh teow dish as I like slurping up the thick gravy :P This is the first time I introduced bittergourd to my kids! But I do not mind the bitterness, the more bitter the better hehehe .... To reduce the bitterness I've tried out the method by rubbing the bittergourd slices with salt followed by blanching them in boiling water. Hmmm it does reduced the bitterness but not all of course :) As expected after sample a few mouthful, most of the bittergourd went to Mummy's tummy :D

All cooked in Happy Call Pan! 

Recipe source : Famous Cuisine Nov 2012
  • 400gm Kueh Teow
  • 200gm snakehead fish slices, 生鱼
  • 200gm bittergourd 
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 500ml water
  • cornstarch water for thickening
Marinade for fish
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • 1 tsp wine
  • 1/2 tsp corn flour
Kueh Teow seasoning, mix well
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tbsp water
Gravy seasoning
  • 1/2 tsp salt
  • 2 tsp chicken stock powder
  • 3/4 tsp pepper
  • 2 tsp sugar
  • 1 tbsp chinese wine

  1. Halved bitter melon and discard seeds. Cut into thin slices and add in 1 tsp salt, mix evenly. Set aside for 10mins. Rinse thoroughly and drain well. Blanch the bitter melon slices briefly in boiling water. Drain away water. Ready for use.
  2. Season fish slices with marinade for at least 30mins. Heat some oil in pan, pan fried over high heat. Dish up.
  3. With the same pan, add in 1 tbsp oil, add in kueh teow and stir constantly over high heat. Add in seasoning and stir fry until fragrant. Dish up.
  4. Heat another 1 tbsp oil in pan. Saute garlic over low heat until fragrant. Add in water and bring to boil.
  5. Add in bitter melon, fish slices and sauce seasoning. Thicken the sauce with some cornstarch water. Drizzle in beaten egg and turn off heat. 
  6. To serve : Place some fried kueh teow onto a serving plate, Spoon in some gravy with the fish slices and serve hot.

Thursday, July 18, 2013

Okara Tomato Bread

Whenever I roast chicken, usually there will be some leftovers :) What to do with it? I shred up the meat and chill it till next day as filling for breakfast! 

  • 50gm soy bean pulp
  • 230gm bread flour
  • 50gm wholemeal flour
  • 10gm sugar
  • 3/4 tsp instant yeast
  • 1/2 tsp salt
  • 10gm milk powder
  • 170gm tomato puree (approx 2 fresh tomatoes, skin & seeds removed)
  • 3 stalk coriander, discard stalk
  • 30gm unsalted butter
  • toasted white sesame seeds for garnishing

  1. Combine soy bean pulp, bread flour, wholemeal flour, sugar, yeast, salt & milk powder in a mixing bowl.
  2. Add in 100gm tomato puree and mix into a rough dough. Slowly knead in the balanced puree until dough is soft and smooth, about 10mins.
  3. Knead in softened butter, for abt 5 mins, until the dough is smooth and elastic. Knead in shredded coriander. Cover and proof for 1 hour or double in bulk.
  4. Punch down dough to release gas. Knead lightly. Divide dough into 5 equal portions. Rest for 15mins.
  5. Roll out each dough and shape into oval shape. Brush dough with some water and coat them with toasted sesame seeds. Cover and proof for another 40-60 mins or until double in size.
  6. Bake in preheated oven at 180 deg cel for 15-20 mins or until golden brown.
  7. Cool completely on rack before serving.
  8. To serve : Split the roll and spread with some mayonnaise, layer with lettuce, cheese and shredded cooked chicken meat. Garnish with some pepper and sesame seeds.

Tuesday, July 16, 2013

Roast Mixed Herbs Chicken & Potatoes by HCP

Looks how beautiful the roast chicken turns out using the happy call pan?! For those who do not own a oven, you too able to roast a chicken by using this HCP! The meat actually taste more succulent than using the oven :) This has been my frequent dish on my dining table when I want some fast and easy meal ^.^ 

  • 1 whole chicken (cut along the breasts bone to open up like a butterfly)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp dried mixed herbs
  • 1 tsp dried rosemary
  • 1/2 tbsp olive
  • 8 brastagi potato
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp mixed herbs
  • 1 tsp olive oil

  1. Marinate chicken, prefarably overnight.
  2. Make slices along the length of the potatoes, do not slice all the way through. Leave at least a half an inch at the bottom to hold the rounds together. Add in seasoning and toss evenly to coat the potatoes.
  3. Heat up Happy Call Pan (HCP) and place in the chicken, chicken breast facing up. Arrange the potatoes around the chicken.
  4. Close the pan and cook over medium low heat for 15-20mins. Shift the pan twice at the last 10mins.
  5. Flip the pan (breast side will be down now). Open the pan slightly to check, it should look golden brown. Lock the pan and cook for another 15-20mins.
  6. Flip back the pan, open and check. It should be golden brown and crisp looking.
  7. To get desired color, flip HCP and cook for another 2-5 mins each time till desired color is achieved.
Recipe source : Facebook Happycall Group

This is how the based is cooked after 15mins...closed lid and continue to cook the breast side till golden brown.

Roasted Mixed Herb Chicken served along with simple pan-fried Penne

Penne with cherry tomato & coriander
  • 250gm penne
  • 150gm cherry tomato
  • 3 cloves garlic, minced
  • 100gm onion, diced
  • 2 sprig coriander, roughly chopped
  • black pepper
  • salt to taste

  1. Bring a pot of water to boil. Add in some salt. Toss in penne and cook according to package.
  2. Heat 1 tbsp olive oil in pan. Saute onion & garlic until soft and fragrant. 
  3. Add in cherry tomato and cook for 1-2 mins. 
  4. Add in drained cooked penne and mix evenly. Ladle in some pasta liquid if is too dry. Toss in chopped coriander and adjust taste accordingly.
  5. Dish up and serve.

Monday, July 15, 2013

豆渣 ’肉松‘ 饭团 Okara 'Pork Floss' Onigiri

Good morning to a nice cooling weather!! So tempting to laze in bed but couldn't as is a weekday! Here's the recipe on how to make use of the black bean soy pulp I've mentioned on my earlier post! I've over-seasoned the fried okara so that it won't taste too bland after mixing with the rice :) If lazy to shape it into rice ball, simply sprinkle the fried okara over the rice and serve! 

Black Bean Okara 'Pork Floss'
  • 240gm black bean okara
  • 100gm walnut, chopped
  • 10gm white sesame seeds
  • 2 tbsp light soy sauce
  • 1 tbsp sugar

  1. In a dry pan, pan fry chopped walnuts until fragrant.
  2. Add in sesame seeds and fry till golden brown. Remove from heat.
  3. In the same pan, add in black bean okara and pan fry till okara is dry, takes about 10-15mins.
  4. Add in seasoning and mix evenly.
  5. Stir in toasted walnuts and sesame seeds. 
  6. Cool down completely before storing.

For rice balls : Mix some black bean okara 'pork floss' and shredded ready-to-eat crispy seaweed with cooked Japanese rice, shaped into rice ball and serve immediately.

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