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.
Friday, 31 October 2014
My little boy and myself like curry, but he can't take any spicy food. For food that he likes a lot, for example chili crab, he will eat but he got to drink lots of water after that. And, that's what I don't like him to do because that may cause indigestion. I used to cook instant Japanese curry for him but actually I personally prefer Thai/Malay/Indian curry, not the sweet Japanese curry.
So I thought hard to cook a type of curry that is non spicy but taste like CURRY for him. And, this is my version of yellow curry... very easy with only a few ingredients but the taste is superb.
100g Boneless & Skinless Chicken Breast/ Chicken Thigh (Cut into small chunks)
1 tsp Corn Flour
Pinch of Salt
1/8 tsp Fresh Ginger Juice (finely grated and squeeze out the juice)
1 Potato (peeled and cut into small cubes)
2 Small Onion (thinly sliced)
12 Curry Leaves
(Add to taste)
Some Curry Powder
Some Ground Turmeric
Some Garlic Salt
Oil for cooking
2 tbsp Coconut Cream
1. Mix all (A) ingredients together and let marinate for 30 minutes.
2. Heat oil in a skillet, stir fry the potatoes for 2-3 minutes.
3. Add in small onion. Continue to stir fry until fragrant.
4. Add in curry leaves. Continue to stir fry until fragrant.
5. When the color of the curry leaves turn darker in color, add in chicken chunks. Stir fry until the meat are almost cooked.
6. Add some water, garlic salt, curry powder and ground turmeric. Simmer until the meat is cooked through and potatoes are softened.
7. When the gravy is started to thicken, stir in coconut cream.
8. The gravy is thick and fragrant by now. Remove from heat and serve warm with steamed rice.
Happy Halloween everyone! I'm not baking anything creepy today. My boy told me NOT to make anything scary for him. Friday is always my bread making day, so I just made some 'pumpkin' shapes bun with purple sweet potato fillings. Too bad my pumpkin shapes went a little out of shapes after baked because the bread rose too much! lol... but i's ok, as long as the bread turned out light and soft, WE are OK with it!
Here are some in-progress pictures. For recipe, please refer Lovely & Flowery Purple Sweet Potato Yoghurt Bread for details.
Wednesday, 29 October 2014
I made this bento last week before I left for a short trip. I was in a rush because I baked 2 rounds of more than a dozen of bread for my sisters. I got to prepare bento for my little boy to eat in the car. With no time to cook, I made this...as easy as can be, I used the boneless chicken thigh that I marinated with some salt a night before, added some all purpose spices, sesame oil and honey....straight to the oven, grilled for 15 mins. Juicy and yummy grilled chicken, my boy likes this a lot lot lot!
|This is how I tell he likes the food :)|
1 Boneless Chicken Thigh (washed and dry with kitchen towel)
Some broccoli and baby corn (or any vegetables)
A pinch of Salt
Dash of All Purpose Seasoning
1/4 tsp Sesame Oil
1 heap tsp Honey
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.
Preheat oven 170'C Gratin Mode.
1. Add all seasoning to the chicken thigh.
2. Place the chicken on an aluminium foil, fold the edges up. Place on a baking tray.
3. Grill in a preheated oven for 15 minutes.
4. Mean while, fill up 3 cups of water in a saucepan. Bring to boil. Add broccoli and baby corn and cook until just cooked (when the broccoli change to brighter green color).
5. Drain. Place the broccoli, baby corn and the grilled chicken in a clean container.
|This was a last minute bento, which was unplanned. For a healthier kid's bento, you may want to add some carrots, beans, eggs or any fruit of your choice. :)|
Notes: The cooking time may be vary for oven without Gratin Mode. Do adjust accordingly. If you like my recipe, click here, follow 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.
Tuesday, 21 October 2014
Hokkaido Milk Bun, I made this last night on demand. My boy wants to have bread for breakfast and myself, I just want some sweet bun to go with the pork jerky. As for the shapes, haha...as usual, I like to make something different from an ordinary bun. Need not to be perfect, just something special and unique that my little boy may remember. This is my 2nd attempt at making frog bun after my Pumpkin Frog Bun. Hmm...Slightly improved but not perfect yet because the EYES keep dropping while waiting to go into the oven. May think of some way to fix the eyes next time. :)
Click here for more Peepy Chicks Hokkaido Milk Bun gallery, using the same recipe.
My boy joined me while I playing with his food....
|Halloween Themed Hokkaido Bun???|
270g Bread Flour
30g Cake Flour
1 tsp Instant Yeast
15g Milk Powder
1/2 tsp Salt
28g Egg (lightly beaten)
125g Fresh Milk
80g Whipping Cream
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！
1. Mix all (A) ingredients in a mixer bowl. Combine all (B) ingredients in a bowl.
2. Pour in (B) mixture into (A) mixture. Knead until the dough passes the membrane test.
|The dough is 'elastic' at this stage|
4. Deflate and divide dough to make 8 balls. Let it rest for 15 minutes. Shaped as desired. Sprinkle some water and let it proof double in size. About an hour.
5. Egg wash. Bake in a preheated oven 170'C for 15-20 minutes. If you like my recipe, click here, follow Miki's Food Archives Facebook Fan Page to receive more recipe updates. Enjoy!
|After egg wash|
**For froggy bun baked in a cake tin, bake 175'C, bottom rack for 20-25mins**
|Soft and fluffy...even on the 2nd day, not sure about 3rd day because....there's none left on the 3rd day :)|
Monday, 20 October 2014
This is the most successful homemade pork jerky (aka bak kwa) recipe. The taste and texture is very closed to the store bought ones. This recipe has been tried and tested by a lot of my blog readers. You may scroll down to the end of this blog post to read the feedback.
I started making pork jerky in year 2014 and this recipe was created by me. This was what I wrote in my blog post back then:
"I have came across recipes making pork jerky. However I never plan to make it myself. Until yesterday, the packet of thawed minced meat from the BLACKOUT FREEZER , I don't want to waste the meat. So I made pork jerky, something that can be kept longer than the thawed meat :)
Well, yesterday was my first attempt on pork jerky. I didn't post the recipe yesterday because I wasn't very satisfied with the texture and taste. Added a dash of Chinese Five Spice that spoilt the taste and the tiny little drop of dark soy sauce made the color too dark."
|This was my first attempt pork jerky. I wasn't very satisfied with the texture and taste.|
|My first attempt pork jerky in the making, first round out from the oven for slicing, before grill.... Perhaps the frozen minced meat contains too much water in it.|
" Today, I made again with my revised recipe, using fresh minced meat instead of frozen one and adjusted the baking temperature. I'm satisfied with the texture and taste! Here's the recipe that is surely a keeper. :) "
250g Fresh Minced Meat (use minced meat with some fat, do not use lean meat)
新鲜猪肉碎 250 克，用有肥油的肉碎
50g Sugar 糖 50克
7g Soy Sauce 酱油 7克
10g Oyster Sauce 蚝油 10克
1/3 tsp Salt 盐 1/3小匙
23g Honey 蜂蜜 23克
1 tsp Fish Sauce 鱼露 1小匙
1 tsp Cooking Wine (shaoxing) 绍兴花雕酒 1小匙
A dash of White Pepper 胡椒粉 少许
|Updated 23 Oct 2014 - These are the ingredients used.|
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
1. In a bowl, mix together all seasoning.
2. Add in minced meat. Stir the mixture with a pair of chopsticks in one direction (circular movement, clock wise/ anti clock wise) until the mixture become sticky and gluey. About 5 minutes.
3. Cover with cling wrap, keep in the fridge and let marinate for 2 hours.
4. Remove from the fridge. Preheat oven 160'C (upper & lower heat). Use a spoon, spread the minced meat evenly over a baking tray (32cm x 22cm).
预热烤箱 160度。把肉碎倒入烤盘（烤盘尺寸：32cm x 22cm, 用不贴盘或涂些油在烤盘上）。用汤匙把肉碎压平。厚度一定要均匀。（看下图）
5. Bake in a preheated oven 160'C for 20 minutes, middle rack.
6. Remove the baking tray from the oven. Reset oven temperature to MAX/ 240'C, grill mode. Mean while, slice the pork jerky with a pizza cutter/ knife.
7. When the oven is preheated, return the pork jerky to the oven, rack 4 (one rack above the middle rack), grill for 3 minutes.
8. Pull out the baking tray from the oven, use a tong to flip over the pork jerky. Continue to grill for 2 minutes.
9. Reset the temperature to 200'C, flip over the pork jerky once again and grill for 1 minute.
For Step 7-9, baking time may be vary because every oven are different. Make sure to watch closely on the progress, not to burn the pork jerky. :)
If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives 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. Enjoy!
|For left over pork jerky, wrap with a parchment paper/ baking sheet and keep in an airtight container.|
|When my hubby sees this, he asked me how much I'm gonna sell my pork jerky. :)|
Some feedback from those who have tried this recipe:
|By Eelynn Lim|
|By Jamie Ong|
|By Cindy Chua Jia Xuan|
|By Goh Kai Eng|
|By Alice Chua Chuamele|
|By Amy Ho|
|By Pauline Leong|
|By Irene Lee|
|By Joan Chai|
|By 芳城 (Chan Bee Foong)|
|Feedback from Chan Bee Foong|
|By Lim Woo Yuen|
|By Irene May Hun|
|By Rachel Ch'ng|
|By Chen Siew Chin|
|Feedback from Chen Siew Chin|
|By Anne Tan|
|From Tan Wei Kien|
|By Penny Leong|
|By Elaine Lee|
|Feedback from Elaine Lee|
|By Jennie Grace Eu|
|By Wendy N Dennie Teo|
|By Lynn Yiah|
|By Rin WeiQin|
|By Mey Chan|
|By Eling MI|
|Feedback from Gerard Gerard|
|Feedback from Yee Wai Lay|
|By Kelly Yip|
|By Cecilia Ko|
|By Cecilia Ko, used this recipe made into bacon.|
|By Juliet Jau|
|By Yee Wai Lay|
|By Judy Then|
|By Irene Chew|
|By Miki Chan|