Friday, July 29, 2016

Cheeseburger Frittata

I found a recipe which can put my new pushpin into good use! A cheeseburger frittata! Basically its like a quiche/pie without crust and is very easy and fast to prepare. Taste lighter too without any cream added but is custardy and cheesy.....just like eating my favourite Swiss Mushroom Burger @ BK! 

Really love this Pushpan with its non-leaked ability! No messy baking tray and the baked frittata is easily unmould without any difficulities. 

This is how easy to prepare the Cheeseburger Frittta : Browned the ground beef and spread over baking pan, top with sautéed mushroom and onions. Pour over egg custard mixture and ready for baking!

Before & after baking

  • 400gm ground beef
  • 200gm white button mushroom, sliced
  • 1 large onion, diced
  • 8 cherry tomatoes, halved
  • 10 eggs
  • 5 tbsp milk
  • 80gm shredded cheddar cheese 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder

  1. Prepare a 9" round pushpan*, lightly spray the sides and based with some oil.
  2. Heat 2 tbsp olive oil in pan. Add ground beef and cook till browned. Season lightly with 1 tsp dried italian mixed herbs, 1/2 tsp garlic powder, pinch of salt and pepper. Remove and spread the mixture evenly into the baking pan.
  3. Using the same pan, add in sliced mushroom and sautéed till soften. Lightly season with some salt and pepper. Remove and spread the mixture over the browned ground beef.
  4. Add 1 tbsp olive oil into frying pan. Caramelised the onion. Remove and spread the onion over the mushroom.
  5. Combine eggs, milk, cheese, salt, pepper and garlic powder. Beat till well combined.
  6. Pour the egg mixture over the beef filling. Arrange the halves tomatoes over the egg custard.
  7. Bake in preheated oven at 200 deg cel for 35-40 mins or until the frittata is well set and top is golden brown. 
  8. Remove from oven and let it cool in pan for 10 mins. Gently unmould the frittata and serve immediately.

Tuesday, July 26, 2016

Condensed Milk Cotton Cake

This is another popular cottony cake recipe over the blog sphere. The recipe uses cooked dough method with egg separation method plus water-bathed baked, the result indeed yields a really delicate and soft texture! 

It is known to be a taboo to bake a chiffon base cake in a non-stick pan as it may collapsed after baking.  Maybe the cooked dough method yields a better structure to the batter, my cake turned out beautifully raised without collapsing! 

I've read a few recipes on cotton cake using water-bathe baking, some bakers uses various combination of temperature during the baking process. As my oven is rather tame when using water-bathe baking,  therefore I uses 180 deg cel for 60mins from starting to end. So happy that the surface is evenly browned with no cracks! So if you wanna bake this cotton cake, know your oven on how well the heat distribution is before attempting or refer to more other related recipes.

Ingredient (9" round cake pan*)
  • 100gm cake flour
  • 70 salted butter
  • 100gm condensed milk
  • 6 egg yolks (large)
  • 1 whole egg (large)
  • 6 egg white (large), cold
  • 100gm fine sugar

  1. Sift flour into a mixing bowl.
  2. Place butter into a saucepan, dissolved over low heat. Pour the hot melted butter into flour and quickly mix into a soft dough. 
  3. Add in condensed milk and stir well to mix.
  4. Lightly beat the 6 egg yolks and one whole egg together. Add into condensed milk mixture and mix well using a hand whisk. Set aside.
  5. Place egg whites into a clean mixing bowl. Using a electric whisk, beat on high speed, adding in sugar gradually, till firm peak formed.
  6. Add 1/3 of the meringue into egg yolk mixture and mix well. Pour the batter into the balanced meringue and fold gently to combine.
  7. Pour the batter into a 9" round cake pan*. Drop the pan gently on a working surface to remove any big air bubbles.
  8. Place the cake pan over a tray. Pour in hot water up to 1/3 of the cake pan.
  9. Bake in preheated oven at 180 deg cel for 60mins until surface is golden brown. * (Please adjust temperature and duration according to your own oven!)
  10. Remove cake pan from the oven and drop the pan above the table top to prevent excessive shrinkage when cooled down.
  11. Cool the cake in pan for 10mins before unmoulding to cool completely. Best serve chilled.

Recipe ref :

* I've baked this condensed milk cotton cake with this newly bought pushpan which is leak-proofed & watertight! If you are using a normal cake pan with removable base, please wrap the bottom with foil to prevent water from seeping in.

Sunday, July 24, 2016

干炒牛河 Fried Rice Noodles with Beef

I like beef but I rarely cook beef dishes as the Mister at home don't fancy it. The kids love this saucy dark kway teow (rice noodle) and they are acceptable with the taste and texture of beef unlike their father....luckily hahaha That means I'm able to whip up some beef dishes once in a while when Mister is not back for dinner. ^0^

  • 400gm fresh rice noodle (kway teow)
  • 300gm beef fillet, sliced
  • 1 medium onion, sliced
  • 3 slices ginger, julienned
  • 3 cloves garlic, chopped
  • 3 spring onion, cut into sections
  • 200gm beansprouts, both ends removed 
Seasoning for beef:
  • 1 tbsp soy sauce
  • 1 tbsp hua tiao jiu
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg yolk 
  • 1 tsp cornstarch
  • 1 tsp sesame oil
Seasoning for noodle (mix well):
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp thick dark soy sauce
  • 1 tsp chicken stock granules
  • 100ml water 
  • 2 tbsp hua tiao jiu
  • salt and pepper to taste

  1. Mix beef fillet with soy sauce, wine, sugar, salt and pepper evenly. 
  2. Add in egg yolk and stir to combine. Add in cornstarch, mix well before adding in sesame oil. Set aside and allow to marinate for at least 30mins.
  3. Bring a pot of water to boil. Add in rice noodles and blanch briefly to remove excess oil. Drain and set aside.
  4. Heat up oil in a wok over high heat. Add in beef and scald in hot oil for 1 min. Remove and set aside.
  5. Add another 1 tbsp oil into the wok. Add in ginger, garlic and onion. Stir fry till fragrant and lightly brown.
  6. Add in rice noodles and fry for a minute. Add in seasoning sauce and continue to fry for another 1 min. Stir in chinese wine.
  7. Add in spring onion and beansprouts, toss and mix well. Add in salt and pepper to taste.
  8. Add in beef and fry briefly to mix. Turn off heat and serve immediately.

Wednesday, July 20, 2016

Blueberry Streusel Muffins

Blueberries are cheap recently! So I grab a few packs to bake these scrumptious blueberry streusel muffins. Save a few for my kids' breakfast and the rest are distributed to my friends...hehehe nice food must share ^0^ 

Ingredient (approx. 12 muffins)
Streusel Topping
  • 3 tbsp melted butter
  • 120gm brown sugar
  • 60gm plain flour
  • 1/2 tsp cinnamon
Muffin Batter
  • 220gm plain flour
  • 100gm brown sugar
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 300gm plain yogurt
  • 1 large egg
  • 1 tsp vanilla paste
  • 4 tbsp vegetable oil
  • 250gm fresh blueberries (coat with some of the flour above)

  1. To make topping : Whisk brown sugar, flour and cinnamon together. Pour in melted butter and mix till mixture forms a crumb like texture.

     2.  To make muffin batter : Combine flour, brown sugar, salt and baking powder in a large mixing bowl. Whisk well. 
     3.  Combine yogurt, egg, vanilla and vegetable into another mixing bowl. Whisk well.

       4.  Pour the egg mixture into the dry ingredients. Fold gently to just combine.

       5.  Fold in blueberries. Do not overmix.

       6.  Scoop batter into lined muffin pan. Top with streusel toppings.

7.  Bake in preheated oven at 180 deg cel for 25 mins. Cool in pan for 10 mins before unmoulding and cool completely on wire rack.

Looking so inviting! Wanna have a bite? ^0^

The muffin is so moist and tender and pack with juicy blueberries! The crunchy streusel topping is simply irresistible!

Tuesday, July 19, 2016

Key Lime Sponge Cake

Today I'm sharing a new method (hehehe for me is new , some of you may have tried it already :P) of preparing a sponge cake.  The usual method of making a sponge cake is beating the eggs and sugar till ribbon stage, follow by folding in the flour and melted butter. This refreshing key lime sponge cake is made by using cooked dough method, ie. mixing the flour with hot melted butter to form a paste. Followed then the butter flour paste batter is folded into the egg batter (egg & sugar beaten till ribbon stage). Interesting isn't it? The end results? No cracks, no dome and the texture is light and moist! No picture of the freshly baked sponge cake as it was made in middle of the night....hahaha will update picture if I've bake it again next round.

Love the flat surface which is ideal for layering and decorating, no wasting of any crumbs.

Nice texture right? 

Ingredient (one 7" round cake)
  • 100gm cake flour
  • 60gm butter
  • 3 large eggs
  • 100gm fine sugar
  • 1/2 tsp vanilla paste
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1-2 tbsp milk
  • 100gm icing sugar
  • 1 tbsp + 1 tsp lime juice
  • 1 whole lime zest

  1. Sift cake flour into a mixing bowl. Make a well in the centre.
  2. Place butter into a saucepan, dissolve over low heat. Immediately pour the hot butter into the flour, stir with a spatula until it forms a thick paste. Add in lime juice and zests and mix well to incorporate. Add in 1-2 tbsp spoon milk if dough is too dry. Dough should be fairly soft and not stiff. Set aside.
  3. Combine eggs and sugar into a mixing bowl. Using a electric whisk, beat on high speed till ribbon stage. Egg batter should be thick and white and doubles in volume. Beat in vanilla.
  4. Scoop 1/3 of the egg batter and mix into the butter flour mixture and fold until smooth. Add in another 1/3 of the egg batter and mix well.
  5. Finally transfer the batter to the remaining egg mixture and fold lightly till smooth and well combined.
  6. Pour the cake batter into a lined 7" cake pan. Bake in preheated oven at 160 deg cel for 35 mins.
  7. Cool the cake in pan for 10 mins, before unmoulding and cool on wire rack completely before glazing.
  8. Place icing sugar into a mixing bowl. Add in 1 tbsp lime juice and stir to dissolve the sugar. Stir in another 1 tsp lime juice till glaze is thick.
  9. To glaze, gently spoon the icing glaze evenly over the cake and let it drip towards the edge. Sprinkle lime zest over and decorate with sliced lime if desired. 

Friday, July 15, 2016

Ma La Xiang Guo 麻辣香锅

This Ma La Xiang Guo 麻辣香锅 dish has been sprouting in our local food scene for quite some time. But I've yet to patronise any of those popular stalls and moreover the usual foodcourt stalls which selling this spicy one pot dish charge according to weight of each items! So a bowl for two servings most likely to cost between S$15-S$20? So I think it is more economical to prepare this dish at the comfort of my own home!

One of my favourite ingredients....sweet potato vermicelli!! Loving the soft and chewy texture of this noodle which has soaked up the spicy savoury gravy!

No fix rule on what you like to add into this one pot spicy dish! Besides using premix Ma La chilli paste, I've added extra herbs and spices to further enhance the taste. 1st row pic : herbs & spices, marinated chicken mid-wings, Chinese cabbage 2nd row pic : dried mushroom, dried fungus, dried beanstick 3rd row pic : potato, lotus roots, sweet potato vermicelli 

It took some time to prepare each of the ingredients like soaking, slicing, par-boiled and deep frying. But the actual stir-frying of all the ingredients into one pot is really fast! So I do not mind prepare it  again if I'm craving for this one pot spicy dish. :)

  • 8 chicken mid-wings, chopped into 1/2* (marinate with 1 tsp sesame oil, 1 tsp light soy sauce, 1 tsp wine)
  • 100gm sweet potato vermicelli, soaked
  • 300gm Chinese cabbage, sliced
  • 50gm dried beanstick, break into 10cm length
  • 200gm potatoes, peeled and sliced thickly* (soaked in water to prevent oxidisation)
  • 250gm fresh lotus roots, peeled and sliced* (soaked in water to prevent oxidisation)
  • 20gm black fungus, softened and shredded
  • 25gm dried shiitake mushroom, softened
  • 1 large onion, peeled and cut into chunks

Herbs & Spices
  • 6 garlic, peeled and lightly smashed
  • 3 stalk spring onion, sliced into sections
  • 3 slices ginger
  • 10 dried chilli, softened and deseeded
  • 1/2 tbsp Sichuan peppercorns
  • 110gm Ma La Xiang Guo chilli paste

  • 1 tbsp sugar
  • salt to taste 
  • 120ml water
  • 2 tbsp chinese wine

  • coriander
  • roasted peanuts
  • toasted white sesame seeds

  1. Bring a pot of water to boil. Add in cabbage and blanched till lightly softened. Remove cabbage from pot.
  2. Follow by add in vermicelli and cook until softened. Drain and set aside.
  3. Heat some oil in wok, deep fry beanstick till crispy. Remove and soak in cold water to soften the pieces. Drain away water.
  4. With remaining oil in wok, pan fry potatoes till crisp at the edge. Remove and set aside.
  5. Add in chicken mid-wings fry till lightly brown. Remove and set aside.
  6. Remove excess oil leaving about 2 tbsp oil in wok. Add in garlic, ginger, spring onion, peppercorns and dried chilli and fry over medium heat, about 2 mins till fragrant.
  7. Add in Ma La Xiang Guo chilli paste and fry over medium low heat for 1 min.
  8. Add in mushroom, lotus roots, fried beanstick, black fungus and onion and mix evenly.
  9. Return mid-wings and potatoes to the wok. Mix evenly.
  10. Add in Chinese cabbage and vermicelli. 
  11. Add in sugar and salt to taste. Pour in 120ml water. Cover wok and simmer over medium heat for 2 mins. 
  12. Drizzle in wine and mix evenly. Dish up and garnish before serving.

Sunday, July 10, 2016

Chinese Yam Abacus Seeds 紫淮山算盘子

I bet you have tasted the traditional Hakka Yam Abacus , wanna try this unconventional and absolutely beautiful purple abacus seeds made with purple Chinese yam 紫淮山 for a change?

This purple Chinese yam not commonly available in the wet market. Maybe next time I shall buy more and freeze?? Simply love the natural purple hue, furthermore this is an extremely nutritious food, especially for the kids!

It takes quite some effort to prepare this dish, but it is all worth-while!

Steam 淮山 Huai Shan till soft and mash while its still hot

Mix the hot mashed yam with tapioca flour, add in vegetable oil and knead till smooth

Shape the dough into small indented balls

Cook the rolled yam dough till floated, toss with oil and set aside for stir-frying

Side ingredients for stir-frying : garlic, shallots, dried mushroom, dried shrimps, black fungus and minced pork

Purple Chinese Yam Abacus Seeds
Yam Dough
  • 500gm fresh purple Chinese yam 紫淮山*, peel and slice (can be replaced with white Chinese yam)
  • 200gm tapioca flour
  • 1/2 tsp salt
  • 2 tbsp oil
  • 2 garlic, chopped
  • 2 shallots, chopped
  • 20gm dried shrimp, soaked*
  • 30gm dried shiitake mushroom, soaked & sliced*
  • 20gm black fungus, soak & sliced
  • 200gm minced pork (lightly marinate with 1/2 tsp sesame oil, 1/2 tsp light soy sauce, dash of pepper, cornflour)
  • 2 tsp chicken seasoning powder
  • 1/2 tsp fish sauce
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 2 tbsp chinese wine
  • 100ml water (include soaked liquid from shrimp and mushroom)

  1. Steam Chinese yam over boiling steamer for 20 mins until softened. Mash while its still hot.
  2. Combine the hot mashed Chinese yam with tapioca flour and salt. Knead into a soft dough (drizzle in tbsp of hot water if the dough is too dry). Cover the dough with a damp cloth to prevent it from drying out.
  3. Bring a large pot of water to boil. Meanwhile shape the dough into small round balls. Lightly press into the centre to make a indent to resemble abacus seeds.
  4. Drop the rolled balls into boiling water and cook until all floated. Scoop up the abacus and toss with 1 tbsp of oil. 
  5. Heat 2 tbsp oil in wok. Saute garlic and shallot until fragrant.
  6. Add in dried shrimps and mushroom and fry for a minute.
  7. Add in minced pork, break up the minced with frying spatula and fry until its not pinkish.
  8. Add in black fungus and mix evenly.
  9. Add in all the seasoning and continue to fry for another 2 mins. Remove from heat and serve immediately.

Friday, July 8, 2016

Speculoos Cream Cheese Tarts

Thanks to Bee Bee for blessing my family with her lovely Spooky Speculoos Cream Cheese Tarts! Frankly speaking these speculoos cream cheese tarts were very irresistible, and that point of time I actually did not know what was the base and topping made of! So I went to her blog to find out and I was enlightened! hahahaha the magical ingredients are Speculoos Cookies and Cookie Butter! Both which I never tasted before and now they are one of my essential items in my grocery list. ^0^ 

Rich, buttery crust accompanied with creamy cheese filling. My hubby not a fan of cheese stuffs, but the kids love them to bits! For me, I like to enjoy this rich cheese tart with a cuppa of black tea.

Tart Base
  • 125gm Speculoos cookie crumbs
  • 170gm plain flour
  • 60gm icing sugar
  • 1/2 tsp salt
  • 150gm unsalted butter, cold and cubed
  • 1 egg yolk
  • 1 tsp vanilla paste
Cream Cheese Filling
  • 350gm cream cheese, room temp
  • 20gm unsalted butter, room temp
  • 80gm icing sugar
  • 1 large egg
  • 100gm speculoos butter

  1. Combine Speculoos cookie crumbs with flour and icing powder. Mix well with a whisk.
  2. Rub cold cubed butter into the flour mixture until resembles coarse crumbs.
  3. Add in egg yolk and vanilla. Gently mix into a dough.
  4. Place about 40gm cookie pastry dough into tart moulds. Prick the base with a fork to release the hot air trapped underneath the tart pastry.
  5. Bake in preheated oven at 180 deg cel for 12-15mins. Remove tart from oven and cool before filling in cheese fillings.
  6. Fillings : In a mixing bowl, beat cream cheese, butter, egg and icing sugar until smooth and creamy.
  7. Spoon filling into tart base. Pipe some speculoos butter over  and lightly swirl into cream cheese filings.
  8. Bake in preheated oven at 180 deg cel for 10-12 mins until the cream cheese filling is just set.
  9. Remove tart from oven and cool completely before chilling them in fridge for at least 4 hours or overnight before serving.
Recipe ref : honeybeesweets

Wednesday, July 6, 2016

Homemade Siew Mai (烧卖)

Can't believe it took me so long to attempt this super delicious steamed dumpling ie. Siew Mai 烧卖! So happy to see my kids chomping down the dumplings one after another, homemade ones is always the best! ^0^

It's really quick and simple to make these gems. I'm planning to make another batch to freeze so that my kids can enjoy this wholesome dumplings anytime they request for it. :D

Ingredient (approx. 22 pcs)
  • 250gm fresh prawns, net wgt
  • 300gm minced pork
  • 4 water chestnuts, peeled 
  • 4 dried shiitake mushroom, softened
  • 2 stalk spring onion
  • round dumplings wrappers
  • carrot slices for decoration
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tsp cornflour
  • 2 tbsp fried shallot oil
  • 1 tsp sesame oil
  • 1/2 tsp pepper

  1. Chop water chestnuts, mushroom and spring onion into cubes/pieces.
  2. After peeling and de-vein the prawns, rinse and pat dry with kitchen towel. Divide into 2 portions. Finely chop one portion until fine and sticky. Cut the other portion into small cubes.
  3. Combine minced pork, prawn paste and prawn cubes. Add in salt, sugar and pepper and mix well.
  4. Add in water chestnut, mushroom and spring onion.
  5. Finally add in fried shallot oil, sesame oil and cornflour. Stir the mixture until sticky.
  6. Cling wrap the bowl and chill in fridge for at least 2 hours or overnight.
  7. With clean and dry hands, place a piece of dumpling wrappers on your palm.
  8. Add a tbsp of meat filling in the centre. Wet the edge of the dumpling wrapper with water.
  9. Gently gather the edges to the centre to encase the filling. Press down the filling and smoothen the surface. Flatten the bottom and place it on a greased steaming tray. Place a slice of carrot over the top. Repeat steps till all filling are used up.
  10. Steam over high heat for 15 mins. 

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