Wednesday, December 13, 2017

Kids Baking

These are the delicious bakes done by my kids! The only chance they can mess around is during their school holidays. ^0^ I asked them what they wanted to bake and both requested for chocolaty treats! One of them wanted cookies and the other wanted muffins, so I spent half of the morning assisting and cleaning up for them hahaha....


Milo Muffins baked by my 7 year old daughter. She did most of the steps like sifting, folding, mixing and ladle the batter into cup cases. Great that she enjoyed her own bakes and she has requested for her next bake session. 😅😅😅



Milo Muffins 
Ingredient (6pcs)
  • 120gm fresh milk
  • 80gm milo powder (divide into 70gm, 10gm portions)
  • 75gm melted
  • 1 large egg
  • 10gm cocoa powder
  • 180gm cake flour
  • 2 tsp baking powder
  • 60gm sugar
  • chocolate chips for sprinkle
Method
  1. Warm milk and dissolve 70gm milo powder into milk. Stir well and set aside.
  2. Sift flour, cocoa powder, 10gm milo powder and baking powder into a mixing bowl. Add in sugar and stir well.
  3. Add in melted butter, milk and egg into dry ingredients. Fold until batter is well mixed.
  4. Fill lined muffin cup with batter till almost full. Sprinkle some chocolate chips over.
  5. Bake in preheated oven 200deg cel for 10mins, reduce temperature to 180 deg cel and continue bake for 15mins. 
Recipe ref : bakingintotheether.com

Reese's Double Chocolate Cookies done by my 11 year old son! He did a really good job throughout the process, especially placing the cookie dough onto baking sheet. I only demonstrated once and he followed my instructions. He's so happy to see that the cookies spread out nicely and mostly standardised in shapes. He even requested to make a few giant size cookie for the last batch! These double chocolate cookies tasted really good....slightly crisp at the edge, soft and fudge in the middle! Super addictive! 






Reese's Double Chocolate Cookies
Ingredient (approx. 24 pcs)
  • 125gm butter
  • 200gm fine sugar
  • 1 tsp vanilla paste
  • 1 large egg
  • 140gm plain flour
  • 1/2 tsp baking soda
  • 45gm cocoa powder
  • 1/2 tsp salt
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup Reese's chips
Method
  1. Using a electric whisk, cream butter and sugar until creamy. Beat in egg and vanilla until well incorporated.
  2. Sift in flour, baking soda, cocoa powder and salt. Beat until just combined. Stir in chips and fold well.
  3. Drop tbsp of batter onto lined baking sheet. Top with extra chocolate chips if desired. Bake in preheated oven at 180deg cel for 12 mins. Leave to cool on baking sheet for 5 mins, transfer to wire rack to cool down completely before storing. 
Recipe ref : thereciperebel.com

Friday, December 8, 2017

Cha Soba Hiyashi Chuka (Japanese Cold Noodle Salad)

My final noodle posting for the week! Easy peasy Japanese salad noodle to prepare and taste so refreshing. A great lunch idea if you do not want a heavy meal! 






Ingredients

Salad Dressing
  • 7 tbsp light soy sauce
  • 5 tbsp fine sugar
  • 4 tbsp rice vinegar
  • 3 tbsp sesame oil
  • 3 tbsp water
  • 1 tbsp toasted white sesame seeds
  • 1/2 tsp grated ginger
  • 1 tsp Japanese chilli oil
Egg Crepe
  • 3 large eggs, beaten
  • 1 tbsp mirin
  • 1/4 tsp salt
Toppings
  • 200gm Hakubaku Organic Cha Soba
  • 1 Japanese cucumber, julienned
  • 1 tomato, cut into wedges
  • 4 slices ham, julienned
  • 6 imitation crab meat, shredded
  • pea sprouts
Method
  1. Combine all noodle salad dressing in a bowl. Whisk well and chill in fridge till use.
  2. To make egg crepes, whisk together eggs, mirin and salt. Heat oil in pan. Pour in half of the egg mixture into pan and cook till set. Repeat with the remaining egg mixture. Cool egg crepe and slice into thin strips.
  3. To cook soba, bring a pot of water to boil. Add noodles and cook for 6 mins. Drain and rinse with cold water. Soak the soba into a bowl of ice water to cool. Drain completely and divide into 4 serving plates.
  4. Place all the toppings and drizzle salad dressing and serve immediately. 
Recipe ref : justonecookbook.com


Wednesday, December 6, 2017

Shoyu Ramen

Its been a while I've prepared such elaborate dish as the Nitamago eggs, Japanese Chashu and basic broth are all done from scratch, except the ramen which I've used #Hakubaku Organic Ramen. Its best to prepare the lava eggs and chashu at least one day in advance as they required ample time for the flavour to develop. The following day I gathered the ingredients for the broth and by noon time a bowl of hearty homemade shoyu ramen is ready to be served! 




Homemade chicken broth

recipe ref : iceorrice.com
Ingredient
Tare
  • 1 cup low sodium light soy sauce
  • 1 piece kombu
  • 1/2 cup mirin
  • 1/2 cup cooking sake
  • 8 spring onion
  • 1/2 cup bonita flakes
  • 1/4 cup fine sugar
  • 1/2" ginger, sliced
  • 8 cloves garlic, crushed
Chicken Broth
  • 1.3 kg chicken frame
  • 1/4 cup dried anchovies
  • 1/4 dried scallops
  • 1/2 cup bonito flakes
  • 1 piece kombu 
  • 50gm spring onion, chopped
  • 1 large onion, chopped
  • 1 bulb garlic
  • 1 thumb size ginger, sliced
Toppings 
  • cooked Hakubaku Organic Ramen
  • thinly sliced chashu*
  • Nitamago egg*
  • kamboko, Japanese fish cake
  • spring onion, sliced
  • nori seaweed
Method
  1. To prepare tare, place all ingredient into a saucepan. Bring to boil. Lower heat and simmer for 10mins. Strain mixture into a clean container. Set aside for later use. 
  2. Prepare the stock. Parboil chicken frame in boiling water for 1 min. Strain and rinse well. Add chicken frame, anchovies, scallops, bonito flakes, onion, spring onion, garlic and ginger with 3 litres water into a large stock pot. Bring to boil. Reduce heat to low and simmer for 2.5 hours. Strain stock and press through a sieve. 
  3. To serve, heat 2 cups chicken broth and add 2 tbsp tare, pour into a serving bowl. Cook ramen according to package. Place ramen into serving bowl. Add toppings and serve immediately.
Nitamago eggs, click here for recipe



Soft & tender Japanese Chashu

Recipe ref : wendyinkk
Rolled Chashu
Ingredient
  • 800gm pork belly (I've replaced with pork shoulder)
  • 80gm spring onion, sectioned
  • 40gm ginger, sliced
  • 40gm shallots, halved
  • 40gm garlic
  • 80gm mirin
  • 160gm sake
  • 80gm low sodium soy sauce
  • 80gm fine sugar
  • 4gm salt

Method
  1. Slice the pork apart like an opened book, roll up and tie with kitchen twine. This will help the meat to keep in shape while cooking and makes round, compact when sliced. Heat 1 tbsp oil in pan. Sear the pork roll until brown all over, for about 10 mins. 
  2. Put the pork roll into a pot with the rest of the ingredients. Top with enough water to submerge the pork roll. Bring to a gentle boil. 
  3. Turn heat to low and simmer for 2.5 hours. Turn the roll every half an hour after the first hour. Turn off heat and let it cool down.
  4. Place the pork roll into a ziplog back and strain the gravy and pour into the bag, tighten the bag with a clip. Let it marinate for a few hours at room temperature. Chill in fridge after that. To serve, remove cotton strings and thinly slice the cooled pork.


Tuesday, December 5, 2017

Curry Udon with Chicken Katsu

My kids simply adore Japanese curry which has a slightly sweeter tone, though they can accept much spicier food than this. This is the first time I tried Japanese style curry served with udon instead of rice. Its really quick to whip up too! You can opt to add meat like pork or chicken into the curry gravy, but I omitted as I've prepared some chicken katsu which is my kids favourite too! ^0^ Love the udon which coats the thick curry gravy, every mouthful is slurpy-licious!




Recipe ref : recipetineats.com
Ingredient
  • 3x90gm Hakubaku Organic Udon
  • 50gm spring onion
  • 125gm chikuwa
  • 120gm dried beancurd
  • 120gm white shimeiji mushroom
  • 1500ml dashi stock
Curry mixture
  • 2 tbsp meat curry powder
  • 1 tsp turmeric powder
  • 5 tbsp corn flour
  • 10 tbsp dashi stock
  • 8 tbsp low sodium soy sauce
  • 4 tbsp mirin

 Method
  1. Bring a pot of water to boil. Add dried beancurd and blanch for 1 min to remove excess oil. Squeeze dry the beancurd and slice. Cut spring onion into sections and slice chikuwa into half.
  2. Combine curry mixture and mix well. Set aside.
  3. In a deep saucepan, heat 1 tbsp oil. Add shimeiji mushroom and fry till fragrant. Add in dried beancurd, chikuwa and spring onion, fry briefly. Pour in dashi stock and bring to boil at medium high heat.
  4. Lower heat slightly. Drizzle in curry mixture gradually, stirring continuously at the same time. When sauce starts to thicken and bubbling, turn off heat. 
  5. Prepare a pot of water to boil. Add in dried udon and cook over boiling water for 10mins. Drain and rinse with cold water. Divide udon among 4 serving bowls. Ladle over curry sauce and serve immediately.
Recipe for chicken katsu, click here 





Monday, December 4, 2017

Janchi Guksu (Korean Warm Noodle Soup)

This is the first time I tried cooking Japanese somen, a fine thin wheat noodle that resembles our Chinese mee sua. But the texture of the Japanese somen tasted so much better than the latter! The somen is less starchy and remained 'al dente' if left at room temperature. 


We really enjoy this bowl of light tasty somen soup! The broth is made with simple ingredients like radish, anchovies, kelp, onion, garlic and spring onion which required only 25 mins of simmering. To keep this noodle dish on the lighter side, the accomplishment like zucchini, carrots, shimeiji mushroom and chicken meat are all lightly seasoned and pan fried. Some may find it too bland for their taste bud. If you like kimchi, serve it at the side which will helps to perk up the taste of this light refreshing broth.


Recipe ref : koreanbapsang.com
Ingredient
  • 2 x 90gm Hakubaku Organic Somen
  • 150gm white radish, cut into cubes
  • 1 onion
  • 2 cloves garlic
  • 2 stalk spring onion, white section
  • 10 pcs large dried anchovies
  • 1 3" dried kelp
  • 8 cups water 
  • 2 tbsp light soy sauce
Toppings
  • 200gm zucchini, julienned
  • 150gm carrot, julienned 
  • 2 eggs, fried into thin sheet, julienned
  • 150gm chicken breast, cut into thin strips
  • 200gm shimeiji mushroom
  • 2 spring onion, green section, chopped
Sauce (mix well)
  • 2 tbsp light soy sauce
  • 1 tsp Korean chilli pepper flakes
  • 1/2 tsp sesame oil
  • 1/2 tsp toasted sesame seeds
  • 1/2 tsp garlic, minced
  • 1 spring onion, chopped
Method
  1. Soak dried kelp in a pot of water for 30mins. Add anchovies, radish, onion, garlic and spring onion into the pot with the kelp. Bring to boil. Reduce heat to medium and boil for 15 mins. Add soy sauce, salt and pepper to taste and simmer for another 10 mins over medium heat. Discard all the solid ingredients from the broth. 
  2. Season chicken with 1 tsp light soy sauce, 1/2 tsp sesame oil, 1/2 tsp sugar and pinch of pepper. Set aside while preparing the vegetables.
  3. Heat 1 tbsp oil in pan, saute zucchini over medium heat for 1 min. Add garlic powder, salt and sesame oil to taste. Set aside. In the same pan, sautéed carrots for 2 mins, add garlic powder and sesame oil to taste. Remove and set aside. 
  4. Add more oil and saute shimeiji mushroom till fragrant. Add garlic powder and salt to taste. Set aside. Lastly fry the chicken strips for 3 min till cook.
  5. Bring a pot of water to boil. Add somen noodles and cook for 2 mins. Drain and rinse with cold water. Transfer to somen and place into individual serving bowls.
  6. Reheat broth till hot. Ladle in hot broth over the noodles. Arrange each topping on top of the noodle. Garnish with chopped spring onion and serve with sauce at the side.


Sunday, December 3, 2017

Bibi Guksu (Korean Spicy & Sweet Soba)

My kids have been bugging me quite some time for Korean Crispy Chicken! Their wish fulfilled finally! ^0^  Besides the sweet crispy Korean Fried Chicken and kimchi tofu patties, I've made a spicy & sweet Korean soba, a really appetising noodle salad dish. 


Its really quick to prepare this noodle dish. Just cook the soba and top from fresh lettuce leaves, carrots, cucumber and kimchi. Drizzle with the spicy sweet sauce.....yummy! I think I can eat this noodle dish  a few times a week without getting tired of it as it is so refreshing and addicting at the same time!


Recipe ref : mykoreankitchen.com
Ingredient
  • 3x90gm Hakubaku Organic Soba
  • lettuce leaves, sliced
  • 1 Japanese cucumber, julienned
  • 1 small carrot, julienned
  • handful of pea sprouts
  • 1/2 cup kimchi, sliced
Sauce (mix well)
  • 3 tbsp gochujang, Korean chilli paste
  • 4 tbsp rice vinegar
  • 1 tbsp low sodium light soy sauce
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
Method
  1. Bring a pot of water to boil. Add in soba and cook for 4 mins. Drain and rinse in cold water. Divide soba into 4 serving bowls. 
  2. Add in sauce and top with sliced vegetables. Mix well and serve immediately.
Recipe for Korean Fried Chicken, click here
Recipe for Korean Kimchi Tofu Patties, click here




Stay tune for the coming next noodle dish I've made using Hakubaku Organic Noodle!





Monday, November 27, 2017

Creamy Tuna & Mushroom Puff Pastry

I know Christmas is still sometime away but could not help playing with my food again when I saw a video on youtube on shaping the puff pastry into a x'mas tree! hahaha....Instead of using sweet filling as shown on the video, I've changed it to a savoury one. 


To make a complete meal, I also air fried some sweet corn, russet potatoes and carrots, which are seasoned with olive oil and McCormick Perfect Pinch Vegetable Seasoning.


Ingredient 
  • 200gm fresh shiitake mushroom, finely chopped
  • 2 x 150gm Ayam brand tuna flakes in olive oil
  • 2 cloves garlic, minced
  • 3 shallots, chopped
  • 120gm cream cheese
  • 2 tbsp parmesan cheese
  • 1 tbsp McCormick Perfect Pinch Garlic & Pepper
  • 1 tbsp McCormick Italian Blend Grinder
  • salt to taste
  • 4 sheets Pampas frozen puff pastry
  • egg yolks for glazing

Method
  1. Heat 2 tbsp olive oil in pan. Add garlic and shallots, saute till fragrant and brown. Add in mushroom and fry till mixture is almost dried.
  2. Add in canned tuna, using the spatula to break up any tuna chunks. Fry for a minute till mixture is fairly dried. 
  3. Add in cheese and seasoning and mix well. Remove mixture from pan and allow to cool down slightly.
  4. Prepare puff pastry. Cut each pieces of the puff pastry to resemble x'mas tree. Stamp out star shapes with the scrap pastry. Spread tuna filling onto 2 pieces of the cut out pastry (there will be some balance of the filling). Cover with another piece the cut-out pastry. Press down lightly, especially the edges. If the pastry is too soft too handle, transfer to freezer/fridge to firm up.  Makes 5 horizontal cuts on both sides of the pastry to resemble the branches then twist the rows. Glaze the whole pastry with egg yolk.
  5. Bake in preheated oven at 200 deg cel for 12 mins until crisp and golden brown. Serve warm.


Wednesday, November 22, 2017

Air Fried Smoky Montreal Steak with Herb Butter

This is an awesome complete steak meal fully done with the air fryer! The mixed vegetable and mushrooms are seasoned with McCormick Perfect Pinch Seasoning and drizzle of olive oil. Whereas the slice of beef ribeye is seasoned with McCormick Smoky Montreal Steak seasoning which turned out very flavourful and tender and topped with a huge chunk of homemade herb butter.....daebak!! 





Herb Butter (recipe as below)


Grilled Beef Ribeye : Drizzle 2 tsp olive oil on both sides of a slice of 200gm beef ribeye. Spread 2 tsp of McCormick Smoky Montreal Steak Seasoning all over. Set aside for 30 mins. Preheat air fryer at 200 deg cel for 5 mins. Place ribeye on a baking rack. Air Fry at 200 deg cel for 8-10 mins.  Flip once halfway through cooking. Remove and cover in a foil to rest for 5 mins before serving. 

Grilled Mixed Vegetables : Toss asparagus, cherry tomatos, corn cob, russet potato, portobello mushroom with a tbsp of olive. Sprinkle 1 tbsp McCormick Perfect Pinch Vegetable Seasoning and  1/2 tsp McCormick Himalayan Pink salt over the mixed vegetable and coat well. Air fry sweet corn/potato at 200 deg cel for 12 mins, asparagus/portobello/tomato/garlic at 200 deg cel for 6 mins

Herb Butter : 125gm unsalted butter, 1 heap tsp McCormick Perfect Pinch Garlic Pepper, 1 heap tsp Grill Mates Smoky Montreal Steak, 1 heap tbsp McCormick Italian Blend Grinder, 2 cloves minced garlic, 1/4 cup chopped spring onion

 Combine all herbs & spices with softened butter, stir well to incorporate

Place herb butter mixture over a piece of cling wrap. Roll up like a cylinder. Chill in fridge till solid. Slice and use accordingly. 



Monday, November 20, 2017

Roasted Ratatouille & Sausage Strata





Ingredient
  • 1 large zucchini
  • 200gm white button mushroom
  • 1 yellow bell pepper
  • 1 large tomato
  • 4 garlic sausages, cut into bite sizes
  • 8 slices wholemeal bread, sliced into 4 squares
  • 250gm mozzarella cheese
  • 1 tbsp olive oil
  • 1 tsp McCormick Perfect Pinch Garlic Pepper
  • 2 tsp McCormick Italian Blend
  • 1/2 tsp McCormick Himalayan Salt 
Egg Custard
  • 4 large eggs
  • 200ml fresh milk
  • 200ml cooking cream
  • 1 tsp McCormick Perfect Pinch Vegetable Seasoning
  • 1 tsp sugar
Baked mixed vegetables with herbs and olive oil

Layer bread, roasted vegetables and sausages into greased baking dish

 Pour in egg custard to soak into the bread mixture

Method (I divided the ingredients equally into two 7"x7" pan)
  1. Cut zucchini, mushroom, bell pepper and tomato into cubes. Toss the mixed vegetables with olive oil, garlic pepper, salt and herbs. Spread the mixture into a lined baking sheet. Bake in preheated oven at 180 deg cel for 15 mins until softened. Toss the mixture in the middle of baking.
  2. Combine the egg custard mixture and seasoning. Whisk well and set aside for use later.
  3. To assemble, place a layer of bread onto a well greased baking dish. Scoop half of the roasted mixed vegetable and sausages over the bread. Repeat the process by placing another layer of bread slices over the mixed vegetables. Lastly place the remaining roasted vegetables and sausages over the second layer of bread.
  4. Pour the custard mixture into the layered bread and vegetables. Press down firmly to ensure the bread is well soaked with the custard. Lastly top it with shredded mozzarella cheese.
  5. Wrap the baking dish with foil and allow it to sit in fridge for at least 2 hours or overnight.
  6. Remove the baking dish from the fridge and bring it to room temperature before baking. Bake in preheated oven at 180 deg cel for 20 mins. Remove foil and continue to bake for 15-20 mins till cheese is golden brown and custard is well set. Serve warm.

Saturday, November 18, 2017

Chilli & Pepper Grilled Squid

I rarely grilled/baked seafood in an oven especially squid/prawn which they easily turned hard and chewy if overcooked. But today I attempted this Chilli & Pepper Grilled Squid in the air fryer and it turned out so succulent and tender!! Hahaha serve one squid for one person but turned out not enough as they tasted so mouthwatering!




Ingredient
  • 4 medium squid, approx 550gm
  • 4 slices lemon, sliced into half 
  • a pack of mesclun salad 
  • chopped spring onion
  • toasted white sesame seeds
Marinade
  • 2 stalk spring onion, chopped 
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp red chilli pepper flakes
  • 2 tbsp light soy sauce
  • 1 tbsp wine
  • 1 tbsp sugar
  • 2 tbsp honey
  • 3 tbsp Grill Mates Chilli & Pepper BBQ Sauce
  • 1 tsp McCormick Perfect Pinch Garlic Pepper
  • 1/4 tsp McCormick Himalayan Pink Salt

Method
  1. Clean the squid by removing the head,innards and cartilage. Cut the tentacles, discarding the eyes section. Rinse the squid tube thoroughly and drain well.
  2. In a medium bowl, combine marinade ingredients and mix well. Add in squids and its tentacles and coat evenly with the marinade. Spoon some of the marinate into the squid tube as well. Cling wrap and chill in fridge for about 30 mins.
  3. Before cooking, bring the marinated squids to room temperature. Preheat air fryer at 230 deg cel for 5 mins. Line the baking pan and place sliced lemons over. Drain the squids from the marinade and place over the sliced lemon. Spray some cooking oil evenly over the squids.
  4. Set air fryer at 230 deg cel for 8 mins. Grill for 3 mins. Glaze with reserved marinade and continue to grill for 1 min. 
  5. Turn the squid over, spray some cooking oil over and grill for 3 mins. After 3 mins, glaze with remaining marinate and finish the grilling for another 1 min. Rest for 5 mins. Garnish with spring onion and sesame seeds and serve immediately.








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