Roasted Chicken Drumstick with Capsicum Coconut Sauce

Looks like a weird combination?? But the outcome of this dish is GOOD!! Everything just match very well :D

Recipe adapted from Famous Cuisine
Ingredient

• 400gm chicken drumstick
• 10gm coriander leaves, chopped
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 tbsp honey
• 100gm capsicum, cut in chunks
• 100gm oyster mushroom, shredded
• 200ml coconut milk
• 1 tbsp olive oil
• 1 tsp chicken stock powder
• pinch of salt
• 1/2 tsp sugar

Method

1. Rinse chicken drumstick and pat dry. Marinate with salt, lemon juice, honey & capsicum for at least 1hour.
2. Place marinated drumstick on a baking tray. Bake in preheated oven at 180 deg cel for 30mins until golden brown. Place on a serving plate.
3. To make sauce : Heat olive oil in a pan, add oyster mushroom and fry for a minute. Add capsicum and fry for 1/2 min.
4. Add in coconut milk and seasoning and bring to boil. Remove from fire.
5. Spoon capsicum coconut sauce over roasted chicken drumstick and serve immediately.

Penne with Seafood in Carrot Sauce

I find the carrot sauce is so delicious and made another batch with the intention of creating it into a pasta sauce! Indeed taste very special compare to the usual tomato based sauce :D slurp!

Ingredient (3 servings)

• 250gm Penne, cook according to package
• 3 cups carrot sauce
• 2 tbsp olive oil
  
• 3 cloves garlic, minced
  
• 1 tbsp chinese wine
• 1/2 tsp salt
  
• 80gm shelled mussels
• 200gm sliced squids
• 120gm shelled prawns
• 15gm chopped coriander leaves

Garnish : grated Parmesan, black pepper

Method

1. Marinate squids & prawns with salt. Set aside.
2. Heat olive oil in pan, add garlic and stir fry till fragrant.
3. Add squids & prawns and stir fry for 1 min. Add in mussels and wine and stir fry for another 1 min. Dish up.
4. With the same pan, add in carrot sauce and coriander leaves, bring to boil. Add in seafood and cooked Penne , mix evenly for another min until all heated through.
   
5. Spoon Penne into individual plates, garnish with Parmesan & black pepper.
   

Matcha Swirl Bread

Baked this loaf bread yesterday night and just sliced it the morning. The texture is still very soft and with milky fragrant as I glaze the surface with milk instead of beaten eggs :D

Recipe adapted from Happy Home Baking
Ingredients (I use a 25 x12.5 x 7.5 cm pan)

• 300 gm bread flour
  
• 30 gm caster sugar
• 4 gm salt
• 5 gm instant yeast
• 175 gm milk
• 40gm egg
• 45 gm unsalted butter , cut into cubes
• 6 gm matcha powder
• 2.5 tsp hot water
• milk for glazing
  

Method (hand knead)

1. Mix matcha powder with hot water to form paste, set aside.
2. Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl. Make a well in the centre, add in egg. and milk. Mix the ingredients with a scraper to form into a rough dough.
   
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth for about 10mins.
   
4. When the dough is smooth, knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15 to 20 mins.
   
5. Divide the dough into two equal portions. Knead the matcha paste into one of the doughs. Knead till dough becomes smooth and the matcha paste is fully incorporates into the dough, takes about 5 mins.
6. Place each dough (separately) in lightly greased mixing bowls, cover with cling wrap and let proof for about one hour, or until double in bulk.
7. Remove the doughs from the bowls and give a few light kneading to press out the gas in each dough. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 15mins.
8. On a lightly floured surface, flatten each dough and roll out into a rectangular shape, about 25cm x 40cm. Place the matcha dough over the plain dough. Starting from the shorter side, roll up the dough tightly, make as many rolls you can. The resulting roll/log should be around 25cm in length. Pinch and seal the seams.
9. Place dough seam-side down in lightly greased loaf pan. Cover with cling wrap. Let the dough proof for the second time, about 60mins. Glaze with milk.
10. Bake in pre-heated oven at 180 deg cel for 35mins. Unmould the bread immediately when removed from the oven. Cool completely before slicing.

Chocolate Banana Muffins

Baked this yesterday night and still maintain moist the next day without the need of warming up in oven :D





Recipe adapted from Nigella Lawson
Ingredient (makes 6 muffins)

• 2 bananas, mashed
• 65ml corn oil
• 1 egg
• 40gm light brown sugar
• 110gm plain flour
• 1.5 tbsp cocoa powder
• 1/2 tsp baking soda
• 80gm chocolate chips

Method

1. Combine oil, egg & light brown sugar and beat lightly. Stir in mashed bananas.
2. Sieve over flour, cocoa powder & baking soda and fold till combine. Stir in chocolate chips.
3. Spoon batter into 6 muffin cases. Bake in preheated oven at 180 deg cel for 20mins or until a skewer inserted comes out clean.
   

Fruit Salad Popsicles

So pretty to look at, so yummy to munch on especially in this hot & humid weather!!

Recipe adapted from Martha Stewart
Ingredient

• kiwi, sliced
• strawberry, halves
• canned sliced peach
• some blueberries
• apple juice

Method

1. Place a slice of kiwi, 1/2 strawberry, a slice of peach & some blueberries into pop moulds, make sure the fruits fit very snugly. Pour enough juice into each mould and insert stick and freeze until solid.

Sauce & Soup

What is this soup? Looks like Creamy Pumpkin Soup? ......is Carrot Soup!! Actually the original recipe make it into sauce for braised chicken (recipe below), but I find it taste just as nice with bread, similar to Creamy Pumpkin Soup :D

Braised Chicken Drumstick in Carrot Sauce

Ingredient

• 360gm chicken drumstick
• 100gm carrots, diced
• 1 kaffir lime leaf, finely shredded
• 600ml carrot sauce (recipe as per below)
  

Method

1. Bring carrot sauce to boil, add in diced carrots, kaffir lime leaves and chicken drumstick. Cover and simmer over medium low heat for 30mins until chicken is tender. Serve

Carrot Sauce
Ingredient (makes 900ml)

• 300gm carrots, sliced
• 100gm white onion, sliced
• 3 tbsp olive oil
  
• 1200ml chicken broth (I used the reserved liquid from steamed chicken and top up with liquid)
  
• 1/4 tsp pepper
• 1/2 tsp salt
• 1 tsp ikan bilis stock powder

Method

1. Heat oil in pan, add carrots & onion. Stir fry till fragrant for 3mins.
   
2. Add broth and bring to boil. Add seasoning. Lower heat & simmer for 30mins.
3. Cool mixture slightly and process in food processor until smooth. Serve directly or sauce (refer to recipe above)

Recipe modified from Famous Cuisine

Bake Along #21 - Fresh Strawberry Cake with White Chocolate

As usual, while am preparing all the ingredients to bake this cake, my son came hopping in and exclaimed 'what is that nice smell?!' I've not even yet to pop the cake into the oven!! I was just slicing the strawberry! He really got a sharp nose hahaha...Indeed the Korean strawberry I've bought indeed smell very sweet & fragrant! My two lil can't stop asking for some!

Agreed with Lena , I like how the strawberry layering in the cake :D Hop on to Joyce and Zoe blog to see their lovely strawberry cake also!! Simply love easy bake cakes and taste yummylicious at the same time :D

Ingredients

• 1 egg
• 1 egg yolk
• 110ml plain yogurt
• 1 lemon zest
• 2 teaspoon vanilla extract
• 170gm plain flour + 30gm extra for coating
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 85gm unsalted butter, softened
• 140gm sugar
• 240gm strawberries, sliced
• 100gm white chocolate chunks

Method

1. Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a large measuring jug and beat lightly.
2. Combined 170gm flour, baking powder, baking soda and salt in a medium bowl.
3. Combine the butter and sugar in a large mixing bowl and cream with an electric whisk on medium high speed until fluffy, about 3 minutes. Scrape down the sides when necessary.
4. With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
5. Turn the mixer to low speed and add the flour mixture, in 2-3 batches. After the last addition mix for 30 seconds on medium speed.
6. Combine the strawberries with 3ogm flour in a medium bowl and toss to coat evenly..
7. Fold the flour covered berries along with the chocolate chunks into the batter using a spatula.
8. Scrape the batter into a lined 8" square pan and smooth the top with a spatula.
9. Bake in preheated oven at 180 deg cel for 40mins until a skewer inserted comes out clean.
10. Let the cake cool ion the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely.
11. Cut into squares and serve.

Recipe adapted & modified from Cake Keeper Cakes by Lauren Chattman

椰香葡萄面包

Make this buns this morning, now only left only 1 piece :D

汤种面团

65C Tangzhong, Water Roux
Ingredient

• 125gm fresh milk/ water
  
• 25gm high protein flour

Method

1. Pour milk into a small saucepan, add in flour and stir till flour is well dissolved.
2. Cook over low heat and whisk continuously till a smooth paste is formed (I do not have a thermo to check whether the dough reaches 65C, but it roughly takes about 2mins)
3. Cover the paste with a cling wrap touching the surface, leave to cool completely before using.

椰香葡萄馅

Ingredient (1 portion)

• 35gm unsalted butter
• 30gm sugar
• 35gm eggs
• 70gm desiccated coconut
• 35gm milk
• 60gm raisins, presoaked in Rum

Method

1. Cream butter & sugar until light. Beat in eggs until creamy.
2. Fold in desiccated coconut and stir in milk to make a spreadable batter.
3. Fold in raisins. Mixture can be chilled for 3 days.

A well proofed bread dough....

Coconut & Raisin Bun
Ingredient (makes 6)

• 180gm bread flour
• 55gm cake flour
• 15gm milk powder
• 30gm sugar
• 3gm salt
• 5gm instant yeast
• 30gm cold eggs
• 65gm cold milk
• 70gm water roux, 汤种
• 25gm unsalted butter, softened
• 1 portion of coconut & raisins filling
• beaten egg for glazing

Method (hand knead)

1. Combine flour, milk powder, sugar, salt and yeast in a mixing bowl. Add in water roux and stir to mix. Add in eggs & milk and mix into a rough dough. Knead for 5mins.
2. Add in softened butter and continue to knead until smooth and elastic, 10 mins. Cover and proof for 60mins.
3. Lightly punch dough down and knead lightly to release gas. Shape into round and rest for another 15mins.
4. Roll out dough into a 30cm x 25cm rectangular shape. Spread filling evenly over the dough and roll up like a swiss roll. Seal edge tightly. Cut into 6 portions and place on a paper lining. Proof for another 45-60mins until double in size.
5. Lightly glaze the buns and bake in preheated oven at 180 deg cel for 20mins until golden brown.
   

红曲蔓越莓土司

Oh my, I simply loves this lovely pinkish bread!! My another new attempt on bread making using water roux! The texture is even more fluffy & delicate compared to 中种 Sponge Dough :D

This is how the red yeast rice looks like, I got it at medical hall for 36gm at S$1/-

grinded into powder

can just roll the proofed dough into 1 big roll, but I separate into 3 small loaves instead :d

65C Tangzhong, Water Roux
Ingredient

• 125gm fresh milk/ water
  
• 25gm high protein flour

Method

1. Pour milk into a small saucepan, add in flour and stir till flour is well dissolved.
2. Cook over low heat and whisk continuously till a smooth paste is formed (I do not have a thermo to check whether the dough reaches 65C, but it roughly takes about 2mins)
3. Cover the paste with a cling wrap touching the surface, leave to cool completely before using.

see how delicate the texture is?? :D

红曲蔓越莓土司
Ingredient

• 250gm high protein flour
• 2gm red yeast powder, 红曲粉
  
• 40gm sugar
• 4gm salt
• 4gm instant yeast
• 70gm Tangzhong
  
• 30gm egg
• 70gm milk
• 20gm unsalted butter, softened
• 60gm dried cranberries, pre-soaked in Rum, drained well before using

Method (hand knead)

1. Combine flour, red yeast powder, sugar, salt & yeast and mix evenly. Combine Tangzhong and mix lightly. Make a well in the centre.
2. Add in egg & milk and mix into a rough dough. Knead for 5mins. Add in softened and knead for another 10mins until the dough is smooth & elastic.
3. Add in dried cranberries and knead till the berries are well incorporated. Cover and proof for 60mins.
4. Lightly punch down the proofed dough and knead to release gas. Divide dough into 180gm each and roll into rounds, rest for 15mins.
5. Roll out each dough into a rectangular shape and roll up like a swiss roll. Seal the seams tightly and place the dough into a well greased loaf pan. Cover and proof for another 1.5hours until double in bulk.
6. Bake in preheated oven at 180 deg cel for 25mins. Remove from oven and unmould immediately and cool completely on wire rack.

Recipe adapted from 超简单面包精选

Coconut & Cranberry Banana Bread

Ingredient

• 125gm unsalted butter, melted
• 360-370gm mashed banana
• 120gm sugar
• 2 eggs, lightly beaten
• 175gm plain flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 100gm dried cranberries
• 100gm desiccated coconut

Method

1. Combine melted butter, mashed bananas, sugar & eggs together in a mixing bowl.
   
2. Sieve over flour, baking powder & baking soda.
3. Fold in dried cranberries & desiccated coconut.
4. Pour batter into a lined 9" x 5" loaf pan and bake in preheated oven at 160 deg cel for 50-60mins until a skewer inserted comes out clean.

Recipe adapted from Nigella Lawson

糯米鸡

This looks awfully delicious right!? My dear son loves this so much!! But I only serve him 1portion as glutinous rice is hard to digest for their lil tummy. I actually got this recipe from a friend's fren :P I adjust slightly on the seasoning as I afraid it may be too salty :D

Ingredient (makes 6 servings)

• 300gm Glutinous rice (soaked overnight)
  
• 300gm chicken fillet, sliced thinly
• 6 chinese mushroom, softened (I used my XO mushroom)
  
• 1 Chinese sausage, sliced

For marinating chicken fillet :

• 1 tbsp oyster sauce
• 1 tbsp ginger juice
• 1/2 tbsp dark soy sauce
• 1/2 tbsp sesame oil
• 2 tsp sugar
• 1 tsp pepper
• 2 tsp chinese wine
• 1 tsp corn flour

For the glutinous rice:

• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 2 tbsp fried shallot oil
• 2 tbsp fried shallots
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp pepper
• 1 tsp chinese wine

Method

1. Seasoned the chicken fillet, mushroom & chinese sausage with the seasoning for at least 30mins.
2. Drain the water for soaking glutinous rice. Add 1/4 cup water. Steamed over high heat for 20-25 mins till cook. Stir in seasoning for the rice and mix well.
3. Prepare some disposable mould and placed some meat, sausage & mushroom. Cover with some rice and slightly press the rice to make it more compact.
4. Covered with foil and steamed over high heat for 30mins.

Lime & Pine Cupcakes

Ingredient (12 small cupcakes)

• 110gm unsalted butter
• 80gm sugar
• 2 eggs
• 110gm self raising flour
• 2 lime zests
• 1 tbsp lime juice
• 50gm pine nuts

Method

1. Combine all ingredients, except pine nuts, in a mixing bowl. Using a electric whisk, beat until smooth & pale for 3mins.
2. Fold in pine nuts. Spoon batter into cupcakes, half-filled and bake in preheated oven at 180 deg cel for 12-15mins.
   

Recipe adapted from 'Easy Muffins & Cupcakes' by Kevin Chai

Matcha Raisin Loaf

As I do not want to waste the balanced sponge dough, decided to make another bread loaf. I always adore anything with green tea powder :D I've picked a recipe from Alex Goh's recipe book and substitute some of the bread flour with the green tea powder. This dough is much more sticky to handle than the wholemeal loaf I've did yesterday! But after the first proofing, the dough turns out to be very smooth and non-sticky, very easy to handle...phew! Though only 5gm of green tea powder is used, but can still manage to taste the matcha flavour with every bite :D My kids simply adore this bread also, very soft & light texture.

oops, imbalance in shape hehehe...but like the even browned crust

baked the loaf last night, this morning then sliced it, so soft & fluffy :D

Overnight Sponge Dough ( 隔夜中种)
Ingredient (makes approx 160gm, can be used to make 2 loafs bread)

• 100gm bread flour
• 60gm water
• 1/4 tsp yeast

Method

1. Mix the yeast with 20gm of water until well mixed. Add in the remaining ingredients and knead to form a dough (I knead for 5mins). Let it proof for 30mins. Seal in ziplog bag and chill in fridge overnight or up to 48 hours.

Matcha Raisin Loaf
Ingredient

• 245gm bread flour
• 5gm green tea powder
• 40gm sugar
• 3 gm salt
• 10gm milk powder
• 4 gm instant yeast
• 75gm overnight sponge dough
• 30gm cold egg
• 120gm cold water
• 40gm butter, softened
• 50gm raisins
  

Method

1. Combine bread flour, green tea powder, sugar, salt, milk powder & yeast until well blended. Mix in sponge dough, egg & cold water and knead for 5mins into a rough dough.
2. Add in butter and knead until smooth and elastic, takes about 15 mins. (is quite sticky at this stage, I just gather them into a ball and proof it) Cling wrap and proof for 50mins.
3. Divide the dough into 2 pieces and mould it round and rest for another 10mins. (at this stage the dough becomes very smooth and non-sticky! very easy to handle)
4. Roll each dough into a rectangular shape abt 8cm x 20cm. Sprinkle 25gm raisins over each dough and roll up like a swiss roll. Place the dough into a well greased 9" x 5" loaf pan. Cover and proof for another 60mins.
5. Bake in preheated oven at 180 deg cel for 35mins. Tent the top with a foil if it browns too fast. Remove from oven and unmould the bread immediately, cool completely on rack.
   

Wholemeal Loaf Bread (中种)

This is my maiden attempt on baking a loaf bread! Been pondering for quite some time in making a loaf bread, as afraid it may turn out hard as rock or just deflated and out of shape :P What a relief when the loaf turns out better than I expected! :D Soft, fluffy texture with crusty crumbs :D

proofing the dough in a 9" x 5" loaf pan

rising high after 60mins! almost overfilled :P

my light lunch, tuna sandwich :D

my 26 mths old lil princess munching a slice of bread

Overnight Sponge Dough ( 隔夜中种)
Ingredient

• 100gm bread flour
• 60gm water
• 1/4 tsp yeast

Method

1. Mix the yeast with 20gm of water until well mixed. Add in the remaining ingredients and knead to form a dough (I knead for 5mins). Let it proof for 30mins. Seal in ziplog bag and chill in fridge overnight or up to 48 hours.

Wholemeal Loaf Bread
Ingredient

• 190gm bread flour
• 80gm wholemeal flour
• 20gm brown sugar
• 5gm salt
• 5gm instant yeast
• 60gm overnight sponge dough
• 170gm cold water
• 1/2 tsp + 1/4 tsp honey
• 20gm shortening

Method

1. Mix flour, sugar, salt & yeast in a mixing bowl. Cut sponge dough into small pieces and place into the mixing bowl.
2. Add in water and honey and mix into a rough dough.
3. Add in shortening and knead to form a smooth and elastic dough. (I hand knead for 10mins)
4. Cover the bowl with a kitchen towel and let it proof for 45mins.
5. Gently punch down the dough to release gas and knead lightly. Shape into round again and rest for another 10mins.
6. Flatten the dough and roll out about 8cm x 20cm in size. Roll up like swiss roll and place into a greased loaf pan. Cover the pan, giving ample space on top and let it proof for 60mins until double in bulk.
7. Bake in preheated oven at 200 deg for 30-35mins until golden brown. Remove from oven and unmould immediately and cool completely on wire rack.

Recipe adapted from 'Baking Code' by Alex Goh

Osmanthus Macarons

Can't get any luckier anymore?? 2nd batch also turns out very well without any mishap! :D Always loves the thrill of seeing the lil feets rising in the oven ^0^

What is the shining specks at the sides? they are osmanthus sugar 桂花糖! :D

Which one is more appealing to u?? Personally I like the osmanthus macarons more than the strawberry one :D

Recipe adapted from Tartelette...

Ingredient (makes approx 24 individual shells)

• 50gm egg whites (aged for 1-2 days)
• 25gm granulated sugar
• 100gm icing sugar
• 50gm ground almonds
• 5gm dried osmanthus
  
• some yellow food colouring
  

Method

1. Grind almonds, dried osmanthus and icing sugar till fine. Sift and set aside.
2. Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form. Beat in food coluring till well blended.
   
3. Fold in almond mixture in batches until well blended.
   
4. Transfer batter into piping bag and pipe on baking sheet lined with parchment paper and rest for 30mins until dry.
   
5. Baked at preheated oven at 160 deg cel for 12-15mins.
6. Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
7. Spread some white chocolate ganache on one side of the macaron, top with another shell, press down slightly. Chill well before serving.

White Chocolate Ganache Ingredient

• 200ml whipping cream
• 200gm white chocolate, chopped

Method : Bring whipping cream to a rolling boil. Pour into white chocolate and stir till chocolate is well dissolved. Cool down and chill for 30mins. Using a electric beater, whisk ganache till firm. Ready to be used.

I'm submitting this recipe to Aspiring Bakers #17 – March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies