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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.



Wednesday, 31 December 2014

Oil-free Mini Egg Biscuit 无油迷你鸡蛋饼干

Plain. Roll with slightly wet hands, the surface is smooth.

Mini Egg Biscuit with Blackcurrant, I was in a rush, just rolled out everything without wetting my hands constantly. Got a little crack here and there... This batch are so crunchy that I can't stop munching!



No Oil, No Butter..... one of my favorite no-guilt snack! 

These biscuits are crunchy if you made them small, slightly chewy in the middle if you made them a little bigger. These biscuits were made without oil and butter, so do not expect it to melt in your mouth like butter cookies. :) 






Ingredients: 材料

(A)

1 Egg (lightly beaten) 鸡蛋 1粒 ,打散

(B)

75g Milk Powder 奶粉 75克

40g Icing Sugar (Can be reduced for less sweet biscuit) 糖粉 40克,不爱吃甜的可以减少份量

10g Corn Flour 玉米粉 10克

100g Potato Starch 马铃薯粉 100克







Blackcurrant or any dried fruits (optional) 黑加仑果干/葡萄干/其它干果,随意,不放也可以


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 (A) in a bowl. Sift in (B). Mix well with a pair of chopsticks. Add dried fruits and mix until it form a pliable dough.
把(A)材料放进碗里,(B)过筛加入。用筷子搅拌均匀。加入干果,搅拌均匀。



2. Slightly wet your hands so the dough won't stick on your hands. Roll out the dough and shape the dough into small balls. The smaller balls (like m&m with peanut size) are very crunchy and bigger ones are a little chewy in the middle. 
把手稍微沾点水,把面团分割成小球,搓圆。(小的饼干烘烤后会香脆,大的饼干烘烤后中心会有点QQ的。)



3. Bake in a preheated oven 170'C for 15 minutes or lightly brown.  Let it cool on the rack. Store in an airtight container.
放进已预热的烤箱,以170度烘烤15分钟或至上色即可。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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Plain, baked 15 minutes. A little chewy in the middle.

Baked 15 minutes, I forgot to remove it from oven. Turned out darker brown. lol.. very very crunchy!












Some feedback from those who have tried this recipe:



By Karin Lim
By MoonMoon Foo

By MoonMoon Foo


Oven Baked Shrimp Paste Chicken 非油炸的虾酱炸鸡,烘烤式



The skin is crispy and meat is juicy! 

I marinate the meat overnight. The flavor penetrated deep into the meat. I normally don't eat chicken breast, but this piece is so tasty. A good way to use up the tasteless chicken breast that is less popular here :)

Shrimp paste aka prawn paste chicken was introduced by hubby in a not so healthy way, he packed the fried prawn paste chicken for my supper. Deep fried with oil, loaded with oil but I really love the flavor! The only way to fulfill my craving but not consuming so much oil from deep fried is.... home cooked!

I have 2 healthier cooking and less oil method - oven baked and air fried. Both methods uses much lesser oil compared to deep fried. I personally preferred the air fried method because the cooking time is shorter and air-fry method helps to extract the oil from the chicken (those FAT under the skin). For air fried method, click here for recipe. 


Ingredients:

400g Chicken with skin 
(chicken winglets are tastiest but I normally buy whole Kampong chicken. So I just use any parts that is available, cut into chunks)

Seasoning:

1 tbsp Shrimp paste

1 tbsp Oyster Sauce

1 tsp Cooking Wine (Shao Xing)

Some White Pepper 

1/2 tsp Sesame Oil

Some Corn Flour for coating 
(the picture shown in this blog used flour because I ran out of corn flour, previously I used corn flour for this, it's more crispy)

Cooking Spray or cooking oil 



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. Mix all seasoning in a bowl.



2. Add chicken and mix well with hand. Do a little massage to the chicken. (I normally wear glove when handling raw meat and seasoning). Cover and let marinate in the fridge for at least 2 hours or overnight for best flavor! 




3. Remove from fridge. Coat the chicken with corn flour. Place on a lightly greased baking rack. Leave it to room temperature about 30 minutes.


I do it this way... I placed a pizza tray on a larger baking tray. A mess-free method! :)
4. Spray some cooking spray all over (or brush with a thin layer of oil). Bake in a preheated oven 180'C for 15 minutes, flip over and bake another 15-20 minutes until golden brown and crisp. Serve immediately.

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First round baking...

Half way, pull out from the oven and flip over.

2nd round baking...

Air Fried Shrimp Paste aka Prawn Paste Chicken 虾酱炸鸡 (气炸)



Photo updated 31 March 2017.



I like crispy fried food with great flavor and here's another of my favorite dish - Shrimp Paste aka Prawn Paste Fried Chicken. Prawn paste aka shrimp sauce has pungent aroma, higher grade = milder scent.

I have 2 methods cooking this flavorful dish using much lesser oil compared to the deep fried chicken served in the restaurants: 

- oven baked and air fried. 

The method that I often use is air fried because the cooking time is shorter and the chicken is less oily compared to oven baked chicken. Air fry method helps to extract the fat underneath the chicken skin.

If you do not have a air fryer, you may click here for oven baked recipe.


Ingredients:

550g Chicken with skin



Seasoning:

1.5 tbsp Shrimp paste/ Prawn paste

1.5 tbsp Oyster Sauce

2 tsp Shao Xing Hua Tiao Cooking Wine

1/2 tsp  White Pepper 

About 1 tsp Sesame Oil







Some Corn Flour for coating (about 2 - 4 tbsp)

Cooking Spray or cooking oil (optional)



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. Mix all seasoning in a bowl.



2. Add chicken and mix well with hand. Do a little massage to the chicken. (I normally wear glove when handling raw meat and seasoning). Cover and let marinate in the fridge for at least 2 hours or overnight for best flavor! 






3. Remove from fridge. 

Option 1: coat with corn flour. Result as shown in Pic 1 below. 

Coat the chicken with corn flour. Transfer the chicken on a lightly greased air fryer pan, gently press down. Leave it to room temperature about 30 minutes. Spray some cooking spray all over the chicken(or brush with a thin layer of oil). Cook for 6 minutes. Flip over and cook another 12 minutes with turner (400g chicken). Serve warm.




Pic 1. Prawn Paste Chicken coated with corn flour.


Option 2: add corn flour in the batter. Result as shown in Pic 2 below. 

Add about 2 tbsp corn flour in the marinate, place the chicken on the fryer pan. Leave it to room temperature, air fry 18-20 minutes (550g chicken). Serve warm.







Pic 2. 
Note: Cooking time is depends on the size and amount of the chicken, do adjust accordingly. 

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Monday, 29 December 2014

Soft Chocolate Bun with Nutella 松软巧克力Nutella馅面包

Rudolph & Bears 

Bears...

'Rudolph the red nose reindeer, drop his nose in my oven...' lol.... Merry Christmas & Happy New Year! 

Another super soft bread that I baked on Christmas night after my boy went to bed. Just like the Yoghurt Bread that I made previously, these bread are very soft and it never turn hard even on the third day. However, I don't really like the texture because it's a little 'sticky' when I munch on it, just like those store bought bread that I don't like. But the good thing is....I don't need to warm the bread in the morning for breakfast! lol...

In this blog, I'll only share the chocolate bread recipe but not the custard topping because my 'custard experiment' failed this time. 


Before bake.

After baked. 
Ingredients:
(A)
220g Bread Flour
40g Cake Flour
10g Cocoa Powder
About 1 tsp Instant Yeast
70g Castor Sugar
Pinch of Salt

(B)
180ml Fresh Milk
30g Unsalted Butter

Nutella



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. 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.
3. Cover with cling wrap and let it proof doubled in size. About an hour.




4. Deflate and divide dough to make 9 balls. Let it rest for 15 minutes. Add Nutella fillings. Shape as desired. Sprinkle some water and let it proof about 1 hour. 









5. Bake in a preheated oven 170'C for 15 minutes. If you like my recipe, click hereLIKE & 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. Enjoy!




















Braised Oxtail & Carrot in Chu Hou Paste 柱侯酱焖红萝卜牛尾

Photo updated 5 January 2015, Added some carrots and potatoes, garnished with chinese coriander. I forgot to add star anise today, still taste good :)

Added some carrots, garnished with spring onion

Tender and delicious! 

I seldom cook beef at home because I do not like to touch beef. It's the smell that I don't like....but, I found a way that I do not need to touch the beef. :) Get the FROZEN one! lol...

I bought a packet of frozen oxtail that I planned to cook sup buntut (aka indonesian style oxtail soup) but I'm not in the mood of cooking something complicated today. So I changed my mind and cook this simple yet very time consuming braised oxtail in chu hou paste. Trust me, the oxtail tastes superb with Chu Hou paste. 

I normally use slow cooker to braise meat but I find it very oily sometimes. For cooking oxtail, I'd prefer to use a pot which is easier to remove oil on the surface. You could hardly see OIL floating in my pot of braised oxtail. :P


Ingredients:
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!


660g Frozen Oxtail (thawed to room temperature)
3 slices Ginger





2 Small Onion (sliced)
4 slices Ginger
1/2 Star Anise (optional)


Star Anise
4-5 pcs Small Rock Sugar
2 medium size Carrot (peeled and cut into chunks)
Some Spring Onion/ Chinese Coriander

Seasoning:
2 tbsp Chu Hou Paste



1 tbsp Oyster Sauce


1 tsp Soy Sauce



Method:
1. Boil oxtail with 3 slices of ginger in a pot for 2 minutes. Drain and set aside.





2. Heat oil in a skillet, cook small onion and ginger until fragrant. 



3. Add in Chu Hou paste and oxtail. Stir to combined. Add some boiling water and transfer to a pot. Add in star anise and rock sugar. Bring to boil, cover and simmer for 1 hour.
4. Turn off heat and let it rest for 15 minutes. 
5. Add in oyster sauce and soy sauce. Cook another 1 hour and repeat step 4.



6. Add in carrot. Cook another 1 hour or until the gravy is thicken and the oxtail is tender. Stir in spring onion/ chinese coriander and serve warm with steamed rice.


Photo updated 5 January 2015, we finished everything except the bones and ginger! lol...





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