Sunday, April 30, 2017

Steamed Tofu with Meat Patties in Special Sauce

Recently I was given a complimentary bottle of Huiji Waist Tonic to try out in my daily cooking. Huiji Waist Tonic is made with 6 different kinds of premium quality herbs consisting of Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. It has no alcohol content and 100% vegetarian with no added sugar, honey or thickening agents. Therefore it is suitable for breastfeeding mothers and and kids above 7 years old. It tasted bittersweet with a strong herbal fragrant. I'm fine with drinking it directly but I doubt the kids will accept the taste.

I've created a simple steamed tofu dish with a special sauce concocted with Huiji Waist Tonic. The savoury gravy tasted awesome! It has a subtle herbal taste, matches well with the light tasty stuffed tofu. Definitely a healthy steamed dish for the old and young! 

  • 2 blocks silken tofu, approx 300gm each, cut into quarters
  • 180gm minced pork
  • 2 dried oyster, approx 6gm 
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • 2 tsp hua tiao jiu
  • 1 tsp light soy sauce
  • 1/4 tsp pepper
  • 1 tsp cornflour
  • 3 stalk spring onion, cut into section, reserved 1 stalk for garnishing
Special Sauce
  • 150ml liquid from steamed tofu, top up with water if liquid is not enough
  • 2 tsp oyster sauce
  • 2 tbsp Huiji Waist Tonic
  • dash of pepper
  • 1/2 tsp chicken seasoning powder
  • 1 tbsp wolfberries, softened
  • 1/2 tbsp cornflour + 1 tbsp water

  1. Rinse dried oyster and soak in 1 tbsp Huiji Waist Tonic for at least 1 hour prior to use. Reserve the liquid for later use. Chop the dried oyster finely. 
  2. Slice the tofu into quarters. Use a teaspoon and scoop out some tofu to make a indention. 
  3. Combine minced pork, chopped oyster, reserved tofu, ginger, sesame oil, wine, light soy sauce, pepper and corn flour. Mix well till sticky and allow to marinate for at least 30mins.
  4. Divide the pork mixture evenly over the sliced tofu and press down lightly to adhere.
  5. Line a steaming plate with spring onions. Place the stuffed tofu over. 
  6. Steam the stuffed tofu over high heat for 10 mins. Carefully transfer the steamed tofu to a serving plate. Drain the liquid into a small saucepan. 
  7. Combine all special sauce, except cornflour mixture. Bring to a simmer, drizzle in cornflour mixture to thicken the gravy. Remove from heat and drizzle it over steamed tofu & meat patties. Serve immediately. 

Saturday, April 29, 2017

Matcha Cheesecake Brownies

This is one of the tastiest brownies I've ever made. Fudgy chocolate brownie base top with smooth creamy matcha cheesecake! This combination is really da-bomb! Plus the lovely chocolate swirl over the matcha cheesecake layer makes it a visually tasty dessert too. It can be served warm but I like it chilled. This 8" square matcha cheesecake brownies is polished up by us within 3 days and they are asking for more...hahaha but not any sooner as me wanna try out other baking recipes which I've been pending for very long! ^0^ 


  • 85gm unsalted butter
  • 160gm dark chocolate buttons
  • 100gm fine sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 70gm plain flour
  • 5gm tapioca flour
  • 5gm cocoa powder
  • 1/4 tsp salt
Matcha Cheesecake
  • 225gm cream cheese, room temperature
  • 60gm fine sugar
  • 2 tsp matcha powder
  • 115gm white chocolate, melted
  • 1 egg 

  1. Grease an 8"x8" pan and lined with baking paper.
  2. Brownie batter : Combine butter and dark chocolate in a bowl and place over a pot of simmering water. Stir well to combine the melted chocolate and butter. Remove from heat. Whisk in sugar, eggs, vanilla, flour, cocoa powder and salt. Mix well till well combined. 
  3. Spread 3/4 of the brownie batter into the prepared pan. 
  4. Matcha cheesecake batter : With a electric whisk, beat cream cheese and sugar until smooth. Sift in matcha powder and beat till well combined. 
  5. Add in melted white chocolate and egg, beat till mixture is well combined.
  6. Spread the matcha cheesecake batter over brownie batter. Dollop the remaining 1/4 brownie batter over. Swirl lightly to create marble pattern.
  7. Bake the brownie in preheated oven at 180 deg cel for 30-35 mins. Cool completely in pan before unmoulding. Slice into 16 squares. Serve immediately or serve it chilled.

Friday, April 28, 2017

Minced Beef with Parmesan Baked Beans

A hearty pot of Parmesan Baked Beans Minced Beef Stew. It tasted so smooth and melts-in-mouth after slow stewing for 45mins! My kids prefer to drench the meat sauce over their rice, while I like it serve as a sandwich filling together with my homemade mixed vegetable pickles. 

  • 500gm minced beef
  • 1 large tomato, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 500ml water
  • 1 heap tbsp tomato paste
  • 1 tsp Italian mixed herbs
  • 1 tsp pepper
  • 1 tsp salt
  • 1 can Parmesan Baked Beans

  1. Marinate minced beef with 1 tbsp olive, 1 tsp pepper and 1 tsp chicken stock powder for at least 30mins.
  2. Heat 3 tbsp olive oil in pan, saute onion till softened and fragrant. Add in garlic and fry briefly. Add in minced beef and fry till it turns brown. Add in tomato and mix well.
  3. Add in tomato paste, mixed herbs, pepper and salt. Pour in water and bring to boil. Cover pan and simmer over medium heat for 45 mins. 
  4. After 45 mins, the liquid has evaporated and the beef mixture is fairly moist. Pour in Parmesan baked beans and mix evenly. Adjust taste is necessary. 
  5. Remove dish from fire, cool down slightly before serving. Can be serve over warm rice, noodle, pasta or in sandwich.

Thursday, April 20, 2017

Tomato Pork in Sweet Chilli Baked Bean Mui Fan 番茄肉丝焗豆烩饭

This is another one dish meal which the kids and adults given thumbs up! "This is so delicious!!" my kids exclaimed. I knew that they will like this tangy tomato gravy, therefore I've made the dish more saucy. The sweet chilli baked beans really goes well in this dish. Its not at all spicy, if you prefer more heat, you can add extra chopped fresh chilli during the cooking process. 

  • 200gm sliced pork tenderloin
  • 300gm ripen tomatoes, sliced
  • 1 can Baked Beans in Sweet Chilli Sauce
  • 3 cloves garlic, minced
  • 2 stalk spring onion, sectioned
  • 150ml water
  • 1 tsp chicken stock powder
  • 1 tsp sugar 
  • fried eggs to serve (optional)

  1. Marinate sliced pork with 1 tsp sesame oil, 1 tsp light soy sauce, dash of pepper and 1/2 tsp cornflour, for at least 30mins.
  2. Heat 1 tbsp of oil in pan. Add marinated pork and fry over high heat till it turned white. Remove from pan and set aside.
  3. With remaining oil in pan, saute garlic till fragrant. Add in tomatoes and fry briefly. Add in water and seasoning. Cover the pan and cook over high heat till tomatoes are softened. 
  4. Add in baked beans, pork and spring onion. Simmer for another minute. Adjust taste if necessary. Remove from heat and serve over warm rice.

Tuesday, April 18, 2017

One Pan Breakfast : Eggs with Zucchini & Baked Bean + High Fibre

Thanks Ayam Brand for the range of baked beans! Look at the varieties of baked beans available! Besides eating it directly from the can, have you tried incorporating baked beans in your cooking? Today I've prepared a hearty one pan breakfast packed with fibre and protein. It's so easy to prepare and tasted awesome too. A great breakfast to start the first day of the week! 

Ingredient (4 servings)
  • 350gm zucchini, diced
  • 100gm carrot, diced
  • 50gm shimeiji mushroom
  • 2 cloves garlic, chopped
  • 1 tbsp tomato paste
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1/2 tsp Italian mixed herbs
  • 1 canned baked beans + high fibre (Ayam Brand)
  • 4 eggs
  • 2 slices toasted wholegrain bread to serve

  1. Heat 1 tbsp olive oil in pan. Add in zucchini and carrot. Saute over medium heat for about 8 mins until vegetables are tender. Add in mushroom and chopped garlic. Mix well and fry for a minute.
  2. Add in tomato paste, salt, pepper, sugar and mixed herbs and stir well to combine.
  3. Pour in canned baked beans and bring to a simmer. 
  4. With a spoon, make a hollow in the beans mixture and crack in each egg. Sprinkle some salt & pepper over the eggs. Cover the pan and cook over medium low heat till the eggs are set to your preference.
  5. Remove pan from heat and serve immediately with toasted bread.

Monday, April 17, 2017

Ham & Cheese Scones

Ingredients (8 scones)
  • 315gm plain flour
  • 1 tsp Knorrs all in one seasoning
  • 1/4 tsp pepper
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 80gm brown sugar
  • 120gm unsalted butter, cubed and chilled
  • 1 large egg, lightly beaten
  • 120gm plain yogurt
  • 2 tbsp milk
  • 120gm shredded cheddar cheese
  • 120gm honey baked ham, diced
  • 50gm spring onion, finely chopped

  1. Combine flour, seasoning, baking powder, baking soda and sugar in a large mixing bowl. Whisk well. Add in cubed cold butter and quickly work it into the flour mixture (using finger tips) until it resembles bread crumbs. See pic. below.

    2.  Add in cheese, ham and spring onion and mix well.

    3.  Whisk yogurt, milk and egg together. Add the egg mixture into butter mixture. Gently fold into dough with a spatula.

   4.  Transfer the dough onto a lightly floured work surface. Shape the dough into an 8" circle. Cut the dough into 8 wedges. Gently transfer the wedges onto a lined baking sheet. Add a little more ham, cheese and spring onion on top of each scone if desired.

     5.  Bake in preheated oven at 200 deg cel for 20-25 mins until golden brown. Cool down slightly and serve warm.


Tuesday, April 11, 2017

Baked Cheddar Crackers

Super addictive and cute looking homemade baked cheddar crackers. My kids could not wait to lay their hands on them while these cheese crackers are cooling on the rack! This is also really simple to churn need mixer, just require a manual hand whisk and your bare hands. ^0^ But one thing to note is that while rolling out the dough, try to roll out thin if not you won't be able to achieve a crisp cracker. The texture remains crispy and flaky the next day if you get it right.

  • 165gm plain flour
  • 1 tsp Knorrs 'Hao Chi' seasoning
  • 1 tsp garlic powder
  • 90gm unsalted butter, diced & chilled
  • 200gm shredded cheddar (finely chop if using pre grated cheese)
  • 2 egg yolks
  • 2 tbsp water

  1. Combine flour, Knorrs seasoning and garlic powder into a mixing. Whisk well to combine.
  2. Add in cold butter and rub into the flour mixture until resembles breadcrumbs.
  3. Add in cheddar and knead into the flour butter mixture.
  4. Add in yolks and water. Gently knead together to form a dough. Do not over handle the dough.
  5. Divide the dough into 2 portions and wrap between 2 plastic wrap. Roll out into a flat disc. Chill the 2 disc for 30 mins.
  6. Remove one portion of the dough from the fridge while preheating the oven. Roll out the disc to about 0.5mm thickness. Stamp dough with cookie cutter and place onto a lined baking sheet.
  7. Bake in preheated oven at 180 deg cel for 20-25 mins until golden brown. Cool on wire rack completely before storing in air-tight container.

Monday, April 10, 2017

Matcha Hot Cross Bun

Another twist to the traditional hot cross bun! This matcha flavoured hot cross bun is lightly spiced, no rum infused raisins or mixed peels so that the flavour won't be too overwhelming. You can taste the matcha as well as a hint of mixed spice! 

Encased with red bean fusion ^0^ Matcha and red bean paste always go hand in hand.

Ingredient (8 buns)
*knead and first proofing using Kenwood BM250
  • 150ml fresh milk
  • 1 egg, lightly beaten
  • pinch of salt
  • 60gm fine sugar
  • 280gm bread flour
  • 1 tbsp matcha powder
  • 1 tsp mixed spice
  • 25gm butter, softened
  • 7gm instant yeast
  • 200gm red bean paste
  • melted butter for glazing
flour paste : 30gm plain flour + 3 tbsp water

  1. Place the first nine ingredients listed according to the above sequence, into the bread maker pan. Select 'dough' function and let the machine knead and complete the first proofing, for 1.5 hours.
  2. After first proofing in bread maker, turn the dough onto a lightly floured work surface. Gently knead the dough and divide into 8 equal portions. Flatten each dough and wrap with 25gm red bean paste. Seal the edge firmly and shape it round. Place into a lined baking pan.
  3. Allow to proof for another 45 mins, until double in bulk. Glaze the surface with some milk and pipe the flour paste over. 
  4. Bake in preheated oven at 180 deg cel for 180 deg cel for 25 mins. Remove pan from oven and brush melted butter over. Unmould and cool on wire rack. 
kneading and first proofing in bread maker 

Shaped and placed in baking pan for 2nd proofing

Freshly baked matcha hot cross bun with red bean paste filling

soft & fluffy!!

Wednesday, April 5, 2017

Chocolate & Spice Hot Cross Bun

Chocolate & Spice Hot Cross Bun
(knead & 1st proofing by Kenwood BM250)
Ingredient (12 buns)
  • 225ml liquid (1/2 orange juice + milk)
  • 1 egg, lightly beaten
  • 1/2 tsp salt
  • 50gm fine sugar
  • 450gm bread flour
  • 1 tsp cinnamon powder
  • 50gm unsalted butter
  • 2 tsp instant yeast
  • 120gm raisins
  • 100gm dark chocolate buttons
  • zest of 1 orange
glaze & paste
  • 1/2 orange juice + 2 tbsp fine sugar
  • 50gm plain flour + 5 tbsp orange juice

  1. Place ingredients according to the above sequence into the bread maker pan. Select dough function and start the mixing process. 
  2. After 10 mins of kneading, add in raisins, chocolate buttons and orange zests. The machine will continue to knead and proceed to 1st proofing.

3.  Remove dough from the bread maker after 1st proofing. On a lightly floured work surface, knead the dough lightly. Divide dough into 12 equal portions and place into a lined baking pan. Proof for another 45 mins until double in bulk.

4. Combine flour and orange juice to form thick paste. Slowly add more juice if needed. Place the paste into a piping bag. Pipe cross over individual bun. Bake in preheated oven at 180 deg cel for 25 mins until golden brown.
5.  Combine orange juice and sugar. Remove buns from oven and brush the glaze over the buns immediately. Remove buns from pan and cool on wire rack before serving. 

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