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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 400 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.



Monday, 23 June 2014

Japanese Sweet Bun & Mexican Bun


Tried another sweet bun's recipe today... Used water roux (tangzhong method), it's soft but not as fluffy as the one I used for Hong Kong Polo Buns. 






I used the same Japanese Sweet Bun dough to make Mexican Bun. 
No coffee added in this recipe. The crispy top is simply delicious! 
Next, I'm going to add some filling in it! 















Friday, 20 June 2014

Cereal Prawn


Can you spot the prawn? Or just cereal? That's the way I like it.... Cereal more than prawn. Yummy!!


Ingredients:

300g Prawn (about 9 large prawn)
7-8 Curry Leaves
Oil 
Butter

Seasoning:

3/4 tsp Salt
1 tbsp Beaten Egg
1 tbsp Plain Flour

Cereal Mix:
0.75 cup Cereal
1.5 tbsp Milk Powder
0.5 tbsp Sugar
0.5 tsp Salt

Method:

1. Clean and dry the prawn with kitchen towel. Add in seasoning, mix well and deep fry. I cooked this in my Tefal Actifry.




2. Heat butter in a skillet, add curry leaf and fry till fragrant. Reduce heat to low then add cereal mix, keep stirring till golden brown. Add prawn, mix well and serve warm. 

Mixed Berries Yoghurt Parfait




Today, my little boy wanted to drink Ribena yoghurt smoothie again...but I had no time to wash the blender. So I made this cheat version of parfait for him. No cooking required, no whipped cream, no thickened cream, just YOGHURT with 'anything' available in my fridge!


Ingredients:

Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


注意:



如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Non Fat Plain Natural Yoghurt 
Fresh Raspberries 
Frozen Blueberries
Ribena Blackcurrant Cordial 
Nutella Cheesecake Cubes with Crumbs (Can be replaced with Granola or shortbread biscuit)


Method:

1. Place the Nutella cheesecake cubes at the bottom of a glass.




2. Layer with yoghurt.



3. Layer some frozen blueberries on the yoghurt. Pour 2 tbsp of Ribena cordial on the blueberries layer.



4. Pour in another layer of yoghurt.

5. Topped with raspberries.






Thursday, 19 June 2014

Hakka Noodle With Minced Pork 客家肉碎面



Photo updated 30th Dec 2015 


Is this the authentic Hakka noodle? I don't know, my mom used to cook it this way and it tastes similar to the famous Hakka noodle in my hometown. 

I normally cooked this without measuring the ingredients and so as my mom, the way we cook at home is by estimation aka 'agar-ration' 凭感觉烹饪.  However, due to high demand from my readers who needs recipe with exact amount used of each ingredients, I have edited this blog post with details. Hope it helps. 


Photo updated: 4 Jan 2017
Cooked this for my boy to eat during school recess. This time, I used organic carrot flat noodles.
If you like my recess food idea, 
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Watch how I cooked and packed Hakka Minced Meat Noodle in the morning with my eyes half-opened... :P







Recipe adapted from my mom's way of cooking ;)

Ingredients: 1 small serving 
材料:1人份

50g Minced Pork 肉碎 50克

1 Flat Noodle, 45g 面 45克
(I used organic noodle)

15g Dried Shrimp 虾米 15克

1 tsp Minced Garlic 蒜茸 1茶匙

1 tbsp Cooking Oil 油 1汤匙

1 tsp chopped Spring Onion 葱碎 1茶匙


Seasoning: 调味料

1 tsp Oyster Sauce 蚝油 1茶匙

1 dash of White Pepper 胡椒粉 少许

1/4 tsp Tapioca Flour/ Ginger Juice 木薯粉/姜汁 1/4茶匙

1g Sesame Oil 麻油 1克

1/2 tsp Soy Sauce 酱油 1/2 茶匙

0.5g Sugar 糖 0.5克




Pinch of Salt and pepper, add to taste 少许盐和胡椒粉调味




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1. Add seasoning (A) into minced pork. Marinate for 1 hour.
把(A)加入肉碎搅拌均匀,腌1小时。

2. Meanwhile, soak dried shrimp for 20 minutes. Drain and finely chopped. Mix with minced garlic.
把虾米浸泡20分钟后剁碎。把虾米碎和蒜茸混合备用。

3. Bring a pot of water to boil. Cook the noodle for a few minutes. Discard hot water, rinse with cold water, drain and stir in some sesame oil.
把面煮好,冲一冲冷水,加少许麻油,备用。

4. Heat oil in the skillet, add in mixture of dried shrimp and garlic. Fry until fragrant.
把油烧热,爆香虾米碎和蒜茸。

5. Add the minced pork and fry till cooked. Add a little water, a pinch of salt and pepper, simmer for about 2 minutes or till the gravy is thicken. 
加入肉碎,炒熟。加少许水,焖一焖,加少许盐和胡椒粉调味。

6. Remove from heat. Garnish with chopped spring onion and served warm with noodles. 
收汁后,配搭面条和葱碎,即可享用。

Note: I'm cooking for my little boy, so I prefer to make everything ready-to-eat for him. In step 6, stir in noodles and let it simmer for few seconds to absorb the flavour, dish out and garnish with chopped spring onion. 如果是煮给小朋友吃的,我一般的做法是把肉碎煮好后,加入面条,焖一焖入味,然后才上桌。那小朋友就不会吃完肉碎不吃面咯!;) 若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:

By Jasmine Tan

By Jasmine Tan


Nutella Cheesecake (No bake)



This is a 'sinful' dessert! Rich, creamy and sweet... It's my first Nutella Cheesecake...I added some icing sugar which I think I should reduce the amount next time. Just a little too sweet for me. 


Ingredients:


Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


注意:





如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


125g Digestive Biscuit (Crushed)

40g Unsalted Butter (softened to room temperature)
200g Nutella
250g Cream Cheese
40g Icing Sugar (Optional or reduce amount for a less sweet cheesecake)
Unsweetened Cocoa Powder, to decorate

Method:


Crust:
1. Combine crushed biscuit and butter in a bowl. Add in 1/2 tbsp of Nutella. Mix well.


2. Spread onto tart/ cake pan (with removable base) or a metal ring and press down with the back of a spoon ( or with cleaned hand). Refrigerate till set.


Filling:

3. Using a mixer, beat cream cheese with the remaining Nutella and icing sugar. 

4. Pour onto the chilled base. Sift cocoa powder over the top and chilled for 6-8 hours. 


5. Serve chilled straight from the fridge.





Mini Nutella Cheesecake for my little boy






Wednesday, 18 June 2014

Steamed Egg 蒸水蛋

Photo updated: May 12, 2016




My little boy always complain the rice is too dry when there's no soup added in his rice. So whenever I cook fried food that goes with rice, I make this steamed egg to pair with his rice. That's what my mom made for me when I was small. 

Ingredients: (yield 1 serving, 1人份)

1 Egg (room temperature) 鸡蛋 1粒 ,室温

Water/ Chicken Broth 水/鸡汤 ,比率:1份鸡蛋:2份水/鸡汤
(The ratio is 1 part egg : 2 part water. Read the details in the method)


Pinch of Salt 盐,少许

Pinch of Pepper 胡椒粉, 少许

Sesame Oil and Spring Onion for Garnishing (optional) 麻油,葱碎, 少许 (随意)


Photo updated 20 July 2015



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method:

1. Make a small hole on top of the egg. Pour the egg into a bowl. Add salt and pepper.
在鸡蛋的顶部轻轻敲一个洞,把蛋液倒进碗里。加入少许盐和胡椒粉调味。

2. Fill water/ chicken broth into the egg shell (x 2). Pour into the egg and mix well. 
把水/鸡汤倒入蛋壳(需填满),然后倒进碗里。重复1次。把鸡蛋和水/鸡汤搅拌均匀。





3. Strain the egg mixture. 
把蛋液过筛。


Photo updated 24 February 2015, this step is crucial!




4. Bring water to boil. Steam for 5 minutes (quick method).
蒸5分钟。

Tips for beginner: Cover the bowl with a lid or aluminium foil, steam for 20 minutes. Medium heat for this method.

新手推荐:用锡纸或盖,把碗盖好,蒸20分钟(用中小火)。这个方法的成功率最高。

5. Garnish with sesame oil and spring onion. Serve warm.
蒸好后,随意放些麻油和葱碎即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:


By Goh Kai Eng

By Goh Kai Eng 


Tuesday, 17 June 2014

Pandan Leaf Chicken 班兰叶炸鸡




This is simple, just a few ingredients for seasoning. The only trick is to wrap the chicken chunks with pandan leaves. I normally don't eat chicken skin but this chicken is exception. I cooked this with my Tefal Actifry that air fry food without oil, so I keep the chicken skin to moist the chicken. When the oil been extracted out from the skin, the chicken skin are nearly fat free. That's the way I like it...   

Ingredients:

350g Chicken Chunks (I used kampong chicken wings and thigh)  
Pandan Leaves 

Seasoning:

11/2 tbsp Oyster Sauce
Pinch of Salt
Pinch of Pepper
1 tsp Corn Flour (optional)

Method:

1. Add all seasoning to chicken chunks. Mix well and marinate for at least 1 hour.

2. Put a piece of chicken on the end of the pandan leaf, roll up and hold tight with tooth pick.




3. Place the chicken in the Tefal Actifry pan, cook until the pandan leaves turn brown, about 15-18 minutes. Or deep fry with hot oil in skillet until the pandan leaves turn brown.


4. Serve warm.






Important Notes:
The cooking time depends on the size of the meat. Do adjust accordingly. 

Steamed Kampung Chicken with Dang Gui & Wolfberry 枸杞当归蒸甘榜鸡

Steamed Kampung Chicken with Dang Gui & Wolfberry
(aka Steamed Free Range Chicken with Angelica and Wolfberry)

This is a very simple steamed chicken with herbs. I got the idea from my mom. She's very good in cooking, from simple to super complicated dishes, she can handled all by her own. Whenever I ran out of idea of what to cook or what seasoning to be used, I will give her a call and she will give me the answer right away. My mom is my SUPERMOM. 



Ingredients:

Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


注意:



如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Fresh Kampung Chicken (free range chicken) leg and thigh or any parts of your preference

Seasoning: very small amount

Some Salt to taste

Soy Sauce 

Sesame Oil



Wolfberry 

1 thin slice of Angelica (dang gui 当归)

if you don't like Dang gui, just omit this and add some Shao Xing Wine. 

Ginger (thinly sliced/shredded)


Photo updated 11 July 2015


Method:

1. Wash and dry the chicken. Add in seasoning and marinate for 30 minutes.

2. Add in wolfberry and angelica. Topped with ginger.

3. Steam for 15 minutes or until just cooked. Serve warm.




Coconut & Mango Cream Popsicle 芒果椰奶冰棒




Coconut and mangoes are best friends...best combination with great flavors. That's given me an idea to make this fruity creamy popsicle. 



 Ingredients:


1 Ripe Mango, cut into small cubes (reserve 1/4 part for coconut milk with mangoes)

4 tbsp Fresh Coconut Milk

1 tsp Icing Sugar


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

1. Blend mango until smooth.

2. Mix together icing sugar and coconut milk. Stir well. Add in mango cubes.

3. Pour a tablespoon of mango puree into the popsicle mold, then add in another tablespoon of coconut milk with mango cubes. Repeat till the mold is about to full. Do the same for the rest of the popsicle molds. 

4. Cover and freeze for at least 2 hours. Serve chilled.  If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 



  

Note: Coconut milk can be replaced with plain yoghurt. If you have sensitive tummy, use packet coconut milk or cooked coconut milk. ;) Enjoy!

Monday, 16 June 2014

Hong Kong Polo Bun, Baked without oven, Air-Fried method


Whenever I go Hong Kong, I never missed this for breakfast and afternoon snack. It was best paired with milk tea. Love this bun a lot and I can't find any good one near my area. Few years back there was a stall in Raffles Place near my office selling this bun, that was good but it's too far for me to drive all the way from east to central just for a polo bun. So I decided to make it by myself. 

I used water roux (tang zhong) method to make the bun. The whole process takes about 4 hours, but it's worth the effort and time spent because it's really really really yummy! I had been craving for this for so long since my last trip to Hong Kong... Now, I can enjoy this yummy bun whenever I want....what a great satisfaction. 

Before I buy my oven, I used Tefal Actifry to bake the polo bun. Surprisingly it works, but...this machine is not designed for baking, I think, the heat circulation is not even. I need to monitor closely by the side and rotate the bun to get a nice brown crust! :) 


For oven baked Plain Polo Bun, refer Hong Kong Polo Bun recipe
For Cute Pork Floss Polo Bun, refer Cute Little Turtle Pork Floss Polo Bun recipe



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



To prepare TangZhong/ water roux: 
25g Bread Flour
1/2 cup or 120ml Water/ Milk

1. Put flour into a saucepan. Stir in water/ milk, mix well until no more lumps.



2. Cook with low heat, continuous stirring until it's thicken and when stir with the spoon to the bottom, the line appeared, as shown in the picture below.



3. Remove from heat. Transfer to a bowl and cover with cling wrap. Set aside to cool. This will make about 120g of TangZhong.




To Prepare Polo Crust Dough: (For 6 buns)

30g Butter (Cold, cut into small cubes)
35g Icing Sugar (can be increased to 45g for sweeter crust)
60g Cake Flour
2 tsp Milk Powder
12g Egg (Lightly Beaten)

1. Sift icing sugar, cake flour and milk powder into a bowl.
2. Add in cold butter cubes, mix with hand.
3. Add in egg, form a dough. DO NOT over knead the dough.



4. Shape into a flatten ball, wrap with cling wrap, chill in the fridge at least 30 minutes. The weight of the dough is about 125g-130g.




To Prepare Bread Dough: (Make 6 buns)
(A)
175g Bread Flour
40g Castor Sugar
2g Salt
5g Milk Powder
1 tsp Instant Dry Yeast
(B)
28g Egg (lightly beaten)
60g TangZhong/ Water Roux
63ml Milk

15g Unsalted Butter (Softened to room temperature)

Method:
1. In a mixer bowl, mix (A) ingredients. Make a well, add in (B) except butter. 
2. Mix all ingredients. When all ingredients come together, knead in butter. Continue kneading until the dough passes the membrane test.


The dough is 'elastic' at this stage
3. Cover with cling wrap and let it proof doubled in size. About an hour.




4. Deflate and divide dough into 6, about 60g each. Let it rest for 15 minutes. Knead each dough into ball shapes. (Optional: add some butter in the dough for more buttery bun). 
5. Remove the crust dough from fridge. Divide into 6, cover with cling wrap, use a plate, flatten the crust dough and place the crust dough onto the bread dough. Use a pizza cutter/ knife, slit some pineapple's pattern on top. 







6. Place on the Tefal Actifry pan. Let it proof double in size, about an hour. 
7. Egg wash and cook until golden brown. While cooking, monitor closely and rotate the bun when needed to get a nice golden crust. 









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