Wednesday, November 30, 2016

Chewy Fruitcake Cookies

These are the bottles of rum soak fruit (raisins, currants, mixed peel, cranberries) which I have prepared two years ago! Below picture was taken two years back whereby the dried fruits were freshly soaked in rum. You won't get such vibrant colour after soaking it for two years ok! ^0^ Therefore I've added some freshly chopped dried apricots, glaced cherries into the cookie dough so that they will look prettier! 

Oh we really love this fruity cookies! The cookies are not only eye candy but also extremely tasty. This will be great alternative for gifting besides the usual rich fruit cake!  I believe family and friends will be delighted to receive this festive looking cookies. 

Ingredients (approx. 20 cookies)
  • 180gm plain flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 125gm unsalted butter
  • 70gm fine sugar
  • 50gm brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 150gm dried fruits (mixture of rum soaked mixed fruit, dried apricots, glaced red and green cherries)

  1. Sift plain flour, salt, baking soda and cinnamon powder. Set aside.
  2. Using a electric whisk, beat butter and sugar until light and fluffy. 
  3. Add in egg and vanilla and beat till well combined.
  4. Add in flour mixture, in 3 batches, beat until just incorporated. Do not overmix.
  5. Fold in dried fruits. Using a ice-cream or a spoon, drop dollop of batter onto lined baking sheet, leaving 2" space in between as the cookie will spread. Sprinkle some diced apricots, chopped red & green cherries on the top of the cookie dough.
  6. Bake in preheated oven at 180 deg cel for 12-15 mins until lightly brown.
  7. Cool on baking sheet for 5 mins before transferring onto a wire rack to cool down completely before storing. 

Tuesday, November 29, 2016

Cranberry Poached Pears

Everywhere is so christmasy now! My family do not celebrate Christmas but I do enjoy the Christmas spirit and feasting. ^0^ So delighted to spot some fresh cranberry at the supermarket, relatively cheap and therefore I've grabbed a few packets. This lovely sweet cranberry poached pears which is alcohol free so that kids can enjoy this dessert too! Very christmasy looking dessert right? A simple and elegant dessert to awe your guest if you are clueless of what to make for your Christmas party. :D 

What you need for making this jewelled cranberry poached pears : 150gm fresh cranberries, 1/8 cup dried cranberries, 1 vanilla pod, 1 small cinnamon stick, 1 fruity tea bag, 1 large orange peel, 1 large lemon peel, 2 tsp lemon juice, 3 tbsp honey, 1 tbsp fine sugar ....

 .....and of course the main ingredient fresh pears!! I'm using Belgium conference pear here. 

Peel the pear and slightly shaved off the bottom so that it can stand upright. Place the pears into a pot. Fill in water just enough to submerge all the pears. Slice the vanilla pod lengthwise and scrap out the seeds. Throw the pods and seeds into the pot. Add in cinnamon, peels, honey and sugar. Bring to boil. Lower heat and simmer for about 10 mins till pears are tender.  

 Add in fresh cranberries and continue to simmer for another 2 mins. Turn off fire.

Transfer the pears and cranberries syrup into a container. Add in tea bag and dried cranberries. Cool down and chill in fridge overnight. As cranberry has high pectin, the syrup will further thickens as it cool down!

Serve the chilled poached pear with cranberry syrup and of course a dollop of vanilla ice cream! 

Recipe ref :

Thursday, November 24, 2016

Launching of "Bake and Celebrate : Cookies & Treats" Cookbook

I am happy to announce that one of my cookie recipe will be featured in this new "Bake and Celebrate : Cookies & Treats" cookbook! Thanks to Marshall Cavendish International (Asia) Ltd for this opportunity to be part of this joint cookbook.

The book will be sold at S$14.90 (inclusive GST) per copy when launched at the Singapore bookstores in December. This will an ideal gift for family and friends for the coming seasons! From now till 9 December 2016, local readers can get a special pre-order price of S$11.95, which is a 20% from the actual retail price. There will be a delivery charge of S$10 for orders of 4 copies and below. Free delivery for pre-orders of 5 copies and above. Kindly place your order to! 

Monday, November 21, 2016

三杯鸡 Three Cups Chicken

This is a classic Chinese dish which is really popular. In the olden days, 1 cup oil, 1 cup soy sauce and 1 cup wine are used to make this rich fragrant chicken dish. That's why it is called Three Cups Chicken! As times pass-by, the recipe has evolved using less oil, less seasoning for healthier reasons. The crucial ingredient in this dish is the fresh basil leaves which gives a special aroma and taste. Do not omit it if you intend to prepare this dish! 

  • 4 whole chicken leg, chopped into bite-sizes
  • 1 tbsp corn oil
  • 2 tbsp sesame oil
  • 3 slices ginger
  • 8 cloves garlic, peeled
  • 6 shallots, roughly chopped
  • 2 dried chilli, softened and cut into sections 
  • 1/4 cup chinese cooking wine
  • 1 tsp red dates dark soy sauce
  • 1 tbsp light soy sauce
  • 2 stalk spring onion, chopped
  • 100gm fresh basil leaves

  1. Marinate chicken pieces with 1 tsp sesame oil, 1 tsp red dates dark soy sauce,  1/2 tsp salt. Set aside for at least 30mins.
  2. Heat corn oil and sesame oil in a wok. Add in ginger and saute for 2 mins until golden at the edge. 
  3. Add in whole garlic, shallots and dried chilli, fry till garlic is caramelised.
  4. Add in marinated chicken pieces and toss evenly, fry for 3 mins.
  5. Add in wine, dark soy sauce and light soy sauce and mix well. Cover and cook over medium heat for 10 mins until the chicken are cooked through.
  6. Remove lid, toss in spring onion and basil leaves. If mixture is too dry, add in a couple tbsp of wine. Dish up and serve immediately.

Sunday, November 20, 2016

Simple Chicken Stew

Finally after one week of HFMD saga, my two kids' appetite are slowly back to normal! They  requesting me to prepare yummy food for them after days of bland food... hahahah start to get busy in kitchen again! Today I satisfy their little tummy with this simple and fuss free chicken stew. I cook this dish umpteen times but never document in my blog! This recipe is very versatile and straight forward. My kids like potato therefore I added more. If you like celery, you can toss in some too for extra fibre. No fresh herbs at home, try using dried Italian mixed herbs which works well too! I love Worcestershire sauce and HP sauce as it gives a tangy taste to this hearty stew. My kids never fail to give praise to Mummy's simple chicken stew, hope you will like it too! ^0^

  • 4 whole chicken leg, chopped into bite size
  • 1 large onion
  • 3 minced garlic
  • 600gm Brastagi potato
  • 300gm carrots
  • 3 cups water
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 non MSG chicken stock cube
  • Worcestershire sauce
  • HP sauce
  • salt & pepper

1) Diced one big onion, saute in 2 tbsp olive oil till soft and fragrant for about 5 mins.

2) Marinate 4 whole chicken leg (skin removed and chopped into bite size) with salt & pepper and 1 tbsp Worcestershire sauce for 30mins. Add into casserole and fry with onions for 2 mins.

3) Add in minced garlic and mix well. 

 4) Add in diced potatoes and carrots, mix well and fry for a min. 

5) Add in 2 tbsp Worcestershire sauce, 1 tbsp HP sauce, 1/4 tsp pepper, 1 non MSG chicken stock cube, 2 bay leaves and 1 sprig fresh thyme. Add in 3 cups water. Bring to boil. Turn down heat, cover and simmer for 30 mins until potato and carrots are tender. 

6) Lastly add cornstarch solution to thicken the gravy. Adjust taste with a little salt, pepper or Worcestershire sauce if desired.  

7) Remove from heat. Ladle chicken stew into serving bowl and serve with bread rolls or rice!

Tuesday, November 15, 2016

Ochazuke (Japanese Green Tea Rice)

An impromptu dish which I've made just for myself. I've some balanced green caviar i.e.. sea grapes seaweed to clear off as I realised it does not keep well after opening! This is the first time I tasted this seaweed, juicy and succulent with tinge of saltiness. It definitely goes well with the ochazuke which tends to be on a lighter side. 

Ingredient (1 serving)
  • 1 green tea bag, steep in 250ml hot water for 10 mins
  • 1/2 tbsp shoyu
  • 1/4 tsp sesame oil
  • 1 cup cooked short grain rice
  • 2 heap tbsp shredded seaweed
  • pan-fried salmon, shredded
  • cooked omelette, shredded
  • Green Caviar (sea grapes seaweed)

  1. Discard tea bag and stir in shoe and sesame oil.
  2. Mix cooked rice with shredded seaweed and shaped into a triangle. Place the rice ball into a serving bowl.
  3. Garnish with salmon, omelette and Green Caviar.
  4. Pour the green tea mixture into the serving bowl. Serve immediately.

Monday, November 14, 2016

Korean Kimchi Mandu

One of my kids favourite food is pan fried dumplings, Chinese version 锅贴....Japanese versionGoyza, they will just wallop everything up. ^0^ Today I'm trying out a new potstickers recipe....Korean version! Knowing that they will not resist this yummy dish, I make a big batch whereby I'm able to freeze some of it for later use. 

yummy fillings...taste good on its own too! 

Besides wrapping into half-moon shapes, I tried other version too :)

Ingredient (approx. 70 pcs)
  • 500gm ground pork
  • 2 tsp grated ginger
  • 6 cloves garlic, minced
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tsp black pepper
  • 120gm sweet potato noodles, soaked
  • 1 large onion, diced
  • 10 stalk spring onion, chopped
  • 200gm kimchi, chopped
  • 300gm firm tofu
  • 1 tsp salt, or to taste
  • Mandu skin
Dipping sauce (mix well)
  • 4 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 1/2 onion, roughly chopped
  • 2 stalk spring onion, chopped 
  • 1 tsp sugar

  1. Combine ground pork with ginger, garlic, soy sauce, sugar, sesame oil and pepper. Mix thoroughly and set aside for 30mins.
  2. Meanwhile bring a pot of water to boil. Add in sweet potato noodle and cook till soften. Drain away water and chopped finely.
  3. Combine the chopped noodles, onion, spring onion and tofu into a large mixing bowl.
  4. Heat 1 tbsp oil in pan. Add in marinated pork and fry till cook. Cool down slightly and add into the noodle mixture. Stir well to combine all. Add in salt to taste.
  5. Shape mandu : scoop some filling mixture into the center of a mandu skin.
  6. Dab a little water at the edge of the skin. Fold skin in half over filling and press the edges together. Repeat till all fillings and mandu skin are used up.
  7. To cook : Heat some oil in a non-stick pan. Add wrapped mandu into hot oil. Pan fry till base is lightly brown.
  8. Add 3 tbsp of water into pan and cover the pan with a lid. Cook for a few minutes over low heat. Transfer the cooked mandu onto a serving plate. 
  9. To freeze : any balanced uncooked mandu can be frozen by placing them in a single layer on a tray. Freeze till hard. After they are frozen hard, pack them into ziplog bag and freeze till used. Do not defrost when ready to cook.

Thursday, November 10, 2016

Korean Tteokbokki

Korean hot & spicy rice cake

Continue with my frenzy Korean cooking!!! hahaha no lah I just wanna to clear the rice cake after  making the Korean Army Stew. ^0^ This dish looks so hot and fiery, actually it does not taste that spicy as it looks :) Perfect dish in this cooling weather!! 

Some of the ingredients used in this tteokbokki

Recipe ref with modification:
  • 450gm sliced rice cake
  • 1/4 cup dried anchovies
  • 1 pc 8" dried kelp
  • 1 small onion, sliced
  • 1/2 cup julienned carrots 
  • 200gm fish cakes, thinly sliced
  • 10 quail eggs, boiled & peeled
  • 1/3 cup hot pepper paste
  • 1 tbsp dried chilli flakes
  • 1.5 tbsp sugar
  • 1 tbsp fish sauce
  • 3 stalks spring onion, cut into sections

  1. Rinse anchovies thoroughly. Place anchovies and kelp in a pot with 6 cups water. Bring to boil. Cook over medium heat for 15 mins. Discard the anchovies and kelp.
  2. Heat 1 tbsp oil in a deep pan. Saute onion till soft and fragrant. Add in carrot and fish, fry briefly.
  3. Add in rice cake, quail eggs and 2.5 cups stock. Bring to boil. Add in pepper paste, chilli flakes, sugar and fish sauce. Stir well till chilli paste is well dissolved. 
  4. Simmer over medium low heat, stirring frequently for about 10 mins till mixture thickens and rice cake is softened.
  5. If mixture is too thick, add in more stock. Adjust taste by adding more sugar or fish sauce.
  6. Add in spring onion and simmer for another min. Remove from heat and serve immediately.

Sunday, November 6, 2016

Orange Chocolate Chiffon Cake

Happy 10th Birthday! 

Nothing fanciful, just a simple and tasty orange chocolate chiffon cake! Trying to unmould the cake by hand....but flop hahaha So in the end I dusted the surface with plenty of snow powder and decorated with some canned mandarin orange. 

Top with D.I.Y decorating flags to complete the look! 

Nevermind that I could not achieve a wavy pattern look on the chiffon, the texture of the chiffon turns out well! Light and fluffy as what a chiffon should be :) 

  • 6 egg yolks
  • 25gm fine sugar
  • 75ml corn oil
  • 100ml orange juice
  • 150gm plain flour
  • 1.5 tbsp cocoa powder
  • zests from 2 oranges
  • 6 egg whites
  • 100gm fine sugar

  1. Using a wire whisk, beat yolks, sugar and zests until pale. Add in oil and orange juice. Mix well.
  2. Sift in plain flour into yolk mixture until smooth.
  3. Divide mixture into 2 portions. Sift in cocoa powder into one of the plain batter.
  4. In a clean dry bowl, beat egg whites till frothy. Add in sugar in 3 additions and beat till stiff peak forms.
  5. Divide meringue into 2 equal portions. Fold each portion into the plain batter and chocolate batter respectively.
  6. Scoop the plain batter into ungreased chiffon pan followed by the chocolate batter. Lightly drop the pan on a work top to remove any air bubbles.
  7. Bake in preheated oven at 160 deg cel for 55mins. Invert cake immediately and cool completely before removing it from pan.
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