Saturday, August 29, 2015

Cornmeal Crusted Fish

I've notice that I seldom blog on fish recipes. My girl is not picky on any fish dishes, whereas my boy is rather particular as he usually prefers deep fried ones. I hate frying fish hahaha.....but once in a while I will make some fried fish for them. I still prefer baking or steaming method as it is more healthy and most importantly no oiliness in the kitchen! :D

I bought this tray divider from Daiso! Really usefully for crumbs coating of meat/fish!

Prepared a simple stir-frying broccoli & cauliflower with shimeiji mushroom and steamed garlic butter rice to go along with the fried fish.


  • 4 tilapia fillets (approx. 200gm each)
  • 1 egg, lightly beaten
  • 60gm+125gm plain flour
  • 60gm yellow cornmeal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp olive oil

  1. Combine 125gm plain flour with cornmeal, garlic powder, onion powder, salt & pepper evenly.
  2. Coat each tilapia fillet with a thin layer of flour, follow by dipping all sides with beaten, lastly coat evenly with cornmeal mixture.
  3. Heat oil in a large non-stick pan over medium heat, fry fillets, two at a time, 5-6 mins on each side until golden brown. Fish should flakes easily when its cook. Drain well on kitchen paper.
  4. Serve immediately.

Tuesday, August 25, 2015

Minced Chicken Curry Rice

A sudden downpour in the afternoon helps to cool down the weather slightly. Let's has a plate of hearty and spicy minced chicken curry rice for dinner! No preparation of rempah is required and minced chicken is used in this recipe, so it won't take too long to cook. Fast, simple and delicious dish which I like. :D 

Recipe ref : Famous Cuisine Feb 2012
  • 400gm minced chicken
  • 1 large potato, peeled and diced
  • 1 large onion, peeled and diced
  • 1 lemongrass, (white ends) finely chopped
  • 1 sprig curry leaf
  • 1 cinnamon
  • 2 cardamons
  • 1 star anise
  • 2 tbsp chicken curry powder
  • 1/2 tbsp chilli boh (I've reduced to suit my kids)
  • 2 cloves garlic, chopped
  • thumb sized ginger, chopped
  • 300ml water
Marinade :
  • 1 tsp turmeric powder
  • 1 tbsp oil
  • 2 tsp pepper
  • 1/2 tsp salt
Seasoning :
  • 1/4 tsp salt
  • 1 tsp chicken stock powder
  • 1 tsp sugar
  • 1 tbsp grated coconut, toasted

  1. Combine minced chicken with marinade and set aside for at least 20 mins.
  2. Heat 3 tbsp oil in wok. Saute garlic and garlic over low heat until fragrant.
  3. Add in curry leaves, lemongrass, onion, cinnamon, cardamons & star anise, stir-fry until aromatic.
  4. Add in marinated minced chicken, potatoes, curry powder and chilli boh. Stir fry for 5 mins until chicken meat turn white. Add water and bring to boil.
  5. Cover, simmer on medium heat for 25 mins. Add in seasoning and mix well. Cook for another 2-3 mins till thickens. Remove from heat and serve with hot rice.

I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchen flavours

Monday, August 24, 2015

Sweet & Spicy Roast Chicken + Duo Potato Crisp Bake

I was supposed to follow Jamie Oliver's Sweet & Spicy Beer Can Chicken but alas my tiny table-top oven could not fit the 'standing' chicken....hahaha. So I gave up that beer can idea and just adapt part the spice rub as the marination :D No stuffing of beer can, try lemons! This is another good method to yield  tender and juicy chicken breast too! See my previous attempt on Lemony Rosemary Chicken which I also stuffed it with sliced lemons :D

Sweet & Spicy Roast Chicken 
  • one 1.4kg chicken
  • 1 lemon, halved
  • 3 tbsp Korean bbq sauce (pineapple)
  • 1 tbsp olive oil
  • 1 tbsp paprika
  • 2 tsp dried chilli flakes
  • 1 tbsp coriander powder
  • 1 tbsp fennel seeds
  • 1 tbsp fresh black peppercorns
  • 1 tbsp dark brown sugar

  1. Crush fennel seeds and black pepper in a pestle & mortar. Combine with the rest of the spice and sugar evenly. 
  2. Drizzle oil all over the chicken. Rub the spice mixture all over the chicken including the cavity. Cover and let it marinate overnight in fridge.
  3. On the day of baking, bring the chicken to room temperature. Stuff the lemon halves into the chicken cavity. Place the chicken on a lined baking sheet. Bake in preheated oven at 200 deg cel for 60mins. Remove the chicken from oven. Brush the bbq sauce evenly over the chicken. Return the chicken to oven and bake for another 10 mins until dark & sticky.

This is a Duo Potatoes Crisp Bake (russet & purple sweet potatoes) which is well received by everyone! It takes quite time to layer it neatly into the casserole. So while the chicken is roasting in the oven, I take my own sweet time to do the layerings :D 

Duo Potatoes Crisp Bake
  • 650gm russet potatoes
  • 350gm purple sweet potatoes
  • 60gm unsalted butter
  • 40gm olive oil
  • 3/4 tsp salt
  • 1 tsp dried italian mixed herbs

  1. Peel both potatoes and slice thinly. Place the sliced sweet potatoes in a preheated steamer and steam for 10mins till slightly soften. 
  2. Prepare a 8" square casserole. Combine butter and olive oil in a small saucepan. Dissolve the butter over low heat. 
  3. Pour the oil over the potatoes, mix well together with salt and dried herbs.
  4. Arrange the sliced potatoes (together with the oil mixture) vertically into the casserole and fully fill up the space. Gently tuck the steamed purple sweet potatoes between the potatoes layers. 
  5. Bake in preheated oven at 200 deg cel for 45 mins until the edge of the potatoes are browned and crisp.

As the roast chicken and potatoes are already flavourful in taste, I just prepare a real simple Garlicky Angel Hair Aglio Olio. Just saute 1 tbsp of minced garlic with 3 tbsp olive oil till fragrant, toss in 250gm cooked Angel Hair and mix them up evenly. Throw in a handful of halved cherry tomatoes for a touch of colours :D 

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

Wednesday, August 19, 2015

Gyudon 牛丼

It's been a long time I patronise this Japanese fast food restaurant Yoshinoya for its popular beef rice bowl. No more paying an expensive bowl of beef rice since it is so easy to whip up this dish at the home!

A tray karibu shabu bought at the supermarket

A super quick dish ready in mins! 

Serve the cooked beef with gravy topped with a poached egg, nori & Shichimi Togarashi

Recipe ref :
  • 400gm beef (karubi shabu)
  • 1 large white onion, thinly sliced
  • 2 tbsp cooking oil
  • 300ml dashi stock (dissolve 1 sachet dashi granules in water)
  • 2 tbsp sugar
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tbsp mirin
  • 2 tbsp cooking sake
  • Shichimi Togarashi
  • Nori
  • Poached egg (optional)

  1. Heat oil in a deep saucepan. Saute beef slices for 1 min until brown. Remove and set aside.
  2. Using the same pan, add sliced onions and saute until soften, about 2 mins. Add seasoning mixture and mix thoroughly with onions.
  3. Return beef to the pan and stir well with the onion mixture. Add dashi stock, cover and simmer for 2 mins. Remove lid and stir-fry quickly for another 1 min. Adjust taste accordingly at this stage.
  4. Ladle cooked beef and gravy over hot rice and serve with toppings.

Tuesday, August 18, 2015

Baked Japanese Curry Rice

My kids always over the moon whenever they know that I'm preparing Japanese Curry Rice for them.  Now they are triple delighted in enjoying this baked version which added cheese and egg! Happy kids....happy tummies....happy Mommy! Really like this recipe from Happy Homemaking  which I made some minor adjustment since I'm using a different curry roux from her recipe.

Cook the Japanese curry as usual. Spread the curry over cooked rice, topped with cheese and crack in a simple as that!

Happy Kids Meal Set ^0^ creamy & cheesy!

  • 450gm boneless & skinless chicken thigh meat, cut into bite size
  • 1 white onion, diced
  • 1 tbsp minced garlic
  • 3 russet potatoes, cubed
  • 2 medium carrots, cubed
  • 3 cups water
  • 5 Japanese curry roux (Vermont brand, medium hot)
  • 2 tbsp ketchup
  • cooked short grain rice
  • broccoli floret, blanched
  • eggs
  • pizza plus cheese

  1. Saute chopped onions with the 3 tbsp oil in a deep pan until softened and lightly browned. Add in the minced garlic and chicken, saute the meat till lightly browned. Add in potatoes and carrots and stir fry for a couple of minutes. 
  2. Add the water and bring to a boil. Lower the heat, cover and let it simmer for about 10~15 minutes or until vegetables are tender. 
  3. Add curry roux and ketchup, simmer for 10 minutes, or until thickens. Keep stirring to ensure the curry roux is fully dissolved. 
  4. For each serving, place about 1.5 cup of cooked rice in an oven-proof dish. Spoon roughly 1 cup of the Japanese curry over the rice. Sprinkle cheese over the surface. Put some blanched broccoli on top.  Make a slight dent in the middle and crack in an egg. 
  5. Bake in preheated oven at 200 deg cel for about 10-12 mins or until the cheese turn golden brown and the eggs are almost set. 

Saturday, August 15, 2015

Lemon Curd Madeira Cake

Wanting to clear my homemade lemon curd  before it turns bad. At the same time I'm craving for some simple butter cake, so here's a freshly baked lemony madeira cake just nice for tea!

Love its subtle lemon taste in every each bite. Moist and tender crumbs too! 

  • 150gm butter, softened
  • 120gm fine sugar
  • 3 large eggs
  • 2 tsp milk
  • 1 tsp vanilla paste
  • 225gm plain flour
  • 2 tsp baking powder
  • 5 heaps tbsp lemon curd

  1. Using a electric whisk, cream butter and sugar until light and fluffy.
  2. Beat in eggs, one at a time, until well combined. Mix in milk and vanilla.
  3. Sift over flour and baking soda and fold till just combined.
  4. Fold in 4 tbsp lemon curd.
  5. Pour batter into a lined loaf pan. Drizzle remaining 1 tbsp lemon curd over the surface.
  6. Bake in preheated oven at 160 deg cel for 60 mins or until a skewer inserted comes out clean.

Recipe ref :

Friday, August 14, 2015

京都排骨 Peking Ribs

This is another finger licking good braised pork ribs! The ribs are marinated before coating with flour followed by deep frying till golden brown and cooked through. Thereafter it is then dunked into the prepared sauce and cook briefly till well coated and sticky. Complicated taste as the sauce consist of chinese dark vinegar, Worcestershire sauce, tomato sauce, plum sauce, soy sauce, chilli oil, sugar....complex right!? But is guaranteed 100% delicious! ^0^

Homemade Peking Sauce

Recipe source : '煮炒酱料大公开' Angela Cheng
Peking Sauce
  • 1 tbsp Zhejiang vinegar
  • 1 tbsp black vinegar
  • 2 tbsp worcestershire sauce
  • 2 tbsp tomato sauce
  • 2 tbsp plum sauce
  • 1 tsp chilli oil
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 100ml water

  1. Combine all the ingredients in a saucepan and bring to boil until sugar is well dissolved. Ready for use.

Peking Ribs
  • 500gm pork ribs (I used soft bones)
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice
  • 3/4 tsp salt
  • 1 tbsp water 
  • 1 tbsp plain flour
  • 1 tbsp potato starch
  • 1/2 cup peking sauce

  1. Rinse and pat dry pork ribs. Marinate with sugar, lemon juice & salt for at least 1 hour.
  2. Combine water, plain flour and potato starch. Mix well with ribs and set aside for 30mins.
  3. Heat some oil in a wok. Deep fry ribs over medium low heat until lightly brown and cooked through. 
  4. Retain 1 tbsp oil in wok, add in peking sauce and bring to boil. Add in ribs and gently mix till well combine and sauce thickens. Dish up and serve.

I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchen flavours

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

Thursday, August 13, 2015

Baked & Fried Coconut Chicken

Which is baked...which is fried? Can you tell the difference? ^0^ Same marination but using different methods in cooking, both turn out crisp and golden brown. Equally tasty but of course baking one is the healthier choice! 

The chicken drumsticks are oven baked whereas the thigh are deep fried

Baked/ Fried Coconut Chicken served with sweet corn steamed rice, panfried king oyster mushroom, blanched spinach with soy sauce and sesame seeds & oriental cucumber & carrot cold salad

Divided the chicken leg into separate pieces, drumsticks for baking and thighs for frying

  • 5 whole fresh chicken leg, cut into halves
  • 150ml coconut milk
  • 1/2 tbsp paprika
  • 1.5 tbsp no salt garlic-herb mixed (McCormick)
  • 2 tsp salt
  • 1/2 tbsp black pepper

  1. Combine coconut milk, paprika, garlic herb mixed, salt & pepper in a mixing bowl. Whisk thoroughly to combine. Place chicken pieces in a large zip log bag and pour in the marinade. Seal the bag and toss it slightly so that the chicken pieces are well coated with the marinade. Chill in fridge overnight.

For Deep Frying :
  • 1/2 cup flour
  • 1/4 cup desiccated coconut
  • 1 egg, lightly beaten
  1. Remove marinated chicken from fridge and rest for 1 hour. Heat enough oil in a medium heavy based saucepan. Drain chicken from the marinate liquid. Coat the chicken lightly with flour & desiccated coconut followed by egg and let the excess drip off. Put the chicken back into the flour mixture for another coating. 
  2. Once the oil is hot enough, slowly slide in coated chicken pieces, in batches, and fry till golden brown for about 5-8 mins on each side. Drain the fried chicken on kitchen paper before serving.

For Oven Baking :
  • 1/2 cup flour
  • 1/4 cup desiccated coconut
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  1. Remove marinated chicken from fridge. Drain away marinade liquid. Coat the chicken with the flour mixture. Lightly grease a baking rack and place the chicken over the rack and rest for 1 hour.
  2. Preheat oven to 200 deg cel. Brush chicken pieces with olive oil. Place the rack over a lined baking sheet (to catch any drippings during the process). Bake for 25-30 mins (turning once during halfway baking) until golden brown and crispy. 

Wednesday, August 12, 2015

Pandan Kaya Butter Cake

Bored with the usual plain butter cake? Why not try this butter cake which is infused with pandan and coconut! These are my two favourite ingredients in baking as they are such a perfect match in taste together.

Nice and even golden brown crust

Moist and tender crumbs, so yummy that you will reach for a second slice :D

Recipe ref : AuntyYochana
  • 250gm unsalted butter
  • 150gm fine sugar
  • 1 tbsp Kaya
  • 6 large eggs
  • 300gm cake flour
  • 1 tsp baking powder
  • 200ml coconut milk
  • 1/4 tsp salt
  • 3 tbsp milk powder
  • 1 tsp pandan paste

  1. Using a electric whisk, cream butter and sugar until light and creamy. Beat in kaya till well combined.
  2. Add in eggs, one at a time, beat well after each addition. Pour in coconut milk and salt gradually, beating at the same time. Mix in pandan paste.
  3. Sift in flour, milk powder and baking powder, in batches, and fold till well incorporated. 
  4. Pour batter into a lined cake pan and bake in preheated oven at 180 deg cel for 60mins*, or until a skewer inserted comes out clean. *tent the surface with a piece of foil to prevent over browning.

Tuesday, August 11, 2015

Kaya Bread Pudding

Kaya spread (Coconut Egg Jam) is one of my the favourite spread in my pantry. Toasty bread spread with thick layer of kaya and butter is such a comfort snack for me which I can have it anytime of the day. One day I discovered this fusion Kaya Bread Pudding from a newspaper and I could not wait to try it out! Who can resist the taste of  kaya + coconut + pandan? Beware this is a really sinful and irresistible bread pudding I've ever made! The pandan leaf is infused with the coconut milk before pouring over the bread sandwich with kaya, together with eggs and some so rich in taste and of course fattening too! Hehehe once in a while indulgence is fine, just serve along with more fruits for a healthier breakfast/snack. ^0^ 

  • 250ml coconut milk
  • 2 pandan leaves, knotted
  • 1/2 tsp salt
  • 8 heaps tbsp of Kaya (Coconut Egg Jam)
  • 6 slices wholemeal bread
  • 2 eggs, lightly beaten
  • 150ml milk

  1. Place coconut milk, pandan leaves and salt in a saucepan. Bring to a simmer and remove from heat when it bubbles at the edges. Cool completely.
  2. Spread some kaya over the slices of bread and sandwich it together. Cut the sandwich into quarters.
  3. Arrange the sliced bread into a oven-safe dish.
  4. Remove pandan leaves from the coconut milk. Mix in eggs and milk. Whisk in remaining kaya.
  5. Pour the milk mixture over the bread. Press down the bread with the back of the spoon to allow the bread to soak evenly with the milk mixture. Set aside for 30 mins.
  6. Place the dish into the oven and bake in preheated oven at 180 deg cel for 35-40 mins or until the custard is well set.

Sunday, August 9, 2015

Red Velvet Sandwich Cookies

H A P P Y   50th   B I R T H D A Y   S I N G A P O R E !!!

Majulah Singapura!

Creamy & fluffy cream cheese frosting sandwich between two pieces of cake-like texture (soft & slightly chewy) cookie. I've been spotting the red spots icon all around Singapore and it inspires me to decorate this red velvet cookies which resembles the icon. Hahaha but this cookie is one big red dot as the cookie batter spread out quite a lot! 

The cookie taste good on its own, but a little cream over makes it even more irresistible! P.S : I've used a star tip to pipe a a swirl of frosting over the cookies ^.*

Recipe ref : Paula Deen
Ingredient (approx. 14 sandwich cookies)
  • 160gm plain flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 50gm unsalted butter
  • 100gm fine sugar
  • 100gm light brown sugar
  • 2 eggs
  • 2 tbsp buttermilk
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla paste
  • 1/2 tbsp red food colour (paste)
Cream Cheese Frosting
  • 227gm cream cheese
  • 110gm unsalted butter
  • 1 tsp vanilla paste
  • 200gm icing sugar

  1. Sift flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  2. Cream butter and sugar until light, for about 3 mins. 
  3. Add in eggs, one at a time, beat till well combined.
  4. Add in buttermilk, vinegar, vanilla and food colouring and beat well.
  5. Add in dry ingredients and fold in thoroughly. Chill the cookie batter in fridge for 30 mins.
  6. Preheat oven to 180 deg cel. Drop batter, 1 tbsp flat scoop (you can use 1/2 tbsp to yield a smaller cookie), onto a lined baking sheet. (cookie will spread a lot, so allow ample space between each cookie).
  7. Bake for 12 mins. Cool for 5 mins before transferring onto a wire rack to cool completely before frosting.
  8. To make frosting : Using a electric whisk, beat cream cheese, butter and vanilla together until smooth. Using low speed, beat in icing sugar. Increase speed to high and beat the mixture until light and fluffy. Spread the cream cheese frosting between 2 cooled cookies. Store in air-tight container, in single layer, and chill in fridge till serve.

How did you spend this long Golden Jubilee Weekends? Did you hop over to the Marina Bay area to view the spectacular fireworks?! This is your last chance to view it tonight if you are happened to be in Singapore :D

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

Saturday, August 8, 2015

Moist Carrot Cake

It's been a very long time I've bake a carrot cake! Since my man happens to bring home a large bag of fresh carrots, I used up some for juicing and some for making this moist carrot cake! Yumz...this moist carrot cake indeed really moist and tender and the spice flavour is not overpowering. I like raisins in the carrot cake therefore I've thrown in some into the cake batter together with the chopped pecans. I've also reduced the brown sugar level slightly and the sweetness turned out just right with the creamy and sweet cream cheese frosting! 

  • 150gm light brown sugar
  • 180ml rice bran oil
  • 60gm plain yogurt
  • 3 large eggs
  • 2 tsp vanilla paste
  • 250gm plain flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 260gm finely grated carrots
  • 2/3 cup raisins
  • 2/3 cup chopped pecans 

Cream Cheese Frosting
  • 227gm cream cheese, softened
  • 110gm unsalted butter, softened
  • 1 tsp vanilla paste
  • 200gm icing sugar

  1. To make the carrot cake : Combine flour, baking soda, spice and salt together.
  2. Using a electric whisk, beat oil and brown sugar till combine.
  3. Add in yogurt and beat for 1 min till thick. Add in eggs, one at a time, beating well after each addition. Mix in vanilla.
  4. Sift in dry ingredients, in batches, using a spatula and fold into the egg mixture until just combine. Do not overmix.
  5. Fold in shredded carrots, raisins and pecans. 
  6. Pour batter into a lined 8" square pan. Bake in preheated oven at 180 deg cel for 40 mins or until a skewer inserted comes out clean. Do not overbake.
  7. Cool cake completely before frosting. Decorate as desired. Keep frosted cake in air-tight container and chill in fridge for up to 5 days.
  8. To make frosting : Using a electric whisk, beat cream cheese, butter and vanilla together until smooth. Using low speed, beat in icing sugar. Increase speed to high and beat the mixture until light and fluffy. 

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious

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