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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, 29 April 2015

Steamed Kampong Chicken with Chinese Sausage & Salted Fish 风流太子(咸鱼腊肠蒸甘榜鸡)



Last year, during my house renovation, that was the first time I tried this, not cooking but eating at the neighbourhood Kopitiam (coffee shop). They served this in a set, paired with minced meat steamed egg, soup and rice. This was the ONLY food my boy rated good in that food court. Well, we seldom eat in food court because the food are too salty and loaded with MSG. This particular stall labelled their food as 'NO MSG', so we tried. 

However, after our 2nd visit, the food quality was different, very oily with lots of fat in the chicken. Therefore, we stopped buying from them. Anyway, when my kitchen is ready, I can make my own, with fresh Kampong chicken (free range chicken) and seasoning that match our tastebud. 


I'm not sure if my version is exactly the same like the Kopitiam one, but my boy likes this more than that. 


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!



Kampong Chicken (any parts, cut into chunks)

Salted Fish (soaked & minced)

Chinese Sausage (soaked & sliced)

Ginger (thinly sliced)

Seasoning:

Soy Sauce

Dark Soy Sauce

Oyster Sauce

Shao Xing  Wine

Salt

Sesame Oil

Sugar

Corn Flour



Chinese Coriander/ Spring Onion for garnishing







Method:

1. Mix together all ingredients, let it marinate for at least an hour. 

2. Steamed in a hot steamer for 15 minutes or until cook through. 

3. Garnish with chinese coriander/ spring onion. Serve warm with steamed rice.































Tuesday, 28 April 2015

Easy 2 Ingredients Pan-fried Curry Salmon 简易香煎咖喱三文鱼


When I started cooking for my boy, I used less seasoning and simple method. If you are a busy mommy like me or a working mom, this is simple and quick to fix a nutritious and yummylicious meal for family.


Refer Pan-fry  Curry Mr. Grouper for recipe, or click here for details. Enjoy!

Sunday, 26 April 2015

Purple Sweet Potato Balls in Green Bean Sweet Soup 紫薯丸子绿豆糖水



I made this dessert quite some times ago when my parent and sisters came to visit me in Singapore. My sister sent me a message.... 'Cook tong shui (aka sweet soup) for us...' , and that was a very last minute request. 

This was my first attempt making purple sweet potato balls. I followed a recipe that I found from google search, but the texture was totally out of what I wanted. Trial and error...I continued to modify the flour ratio to get the right texture that I wanted. A little springy but soft, just nice for the elderly (my parent). I'm happy that my parent and sisters gave me 8 thumbs up for this!  :)



Ingredients:

To prepare green bean soup: 绿豆糖水食谱,点击一下链接。

Click here for Green Bean Sweet Soup recipe.



To prepare Purple Sweet Potato Ball: 紫薯丸子食谱:

1 Cup Mashed Sweet Potato 紫薯泥 1杯


Steamed and sieved to get a smooth puree.


15g Tapioca Flour 木薯粉 15克

15g + 1 tbsp Corn Flour  玉米粉 15克+1汤匙

3 tbsp Glutinous Flour 糯米粉 3 汤匙

3 Tbsp Sugar 糖 3 汤匙

Some water 水 ,适量

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. Cook the green bean soup. Set aside. 
先煮一锅绿豆糖水。

2. Mix all ingredients together. Form a dough. 
把所有材料混合,搓成团。

3. Roll out the dough. 
分割。


This was the natural color of the purple sweet potato.
I didn't add any colouring and I didn't edit the color of this photo. 

4. Cut into small pieces. 
切小。




5. Cook in hot boiling water. Rinse with ice water. Serve with warm green bean soup
把紫薯丸子放进沸水中煮熟,过冰水。配上绿豆糖水即可享用。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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Green Bean Sweet Soup with Sago 绿豆沙谷糖水



A quick and simple Chinese dessert that I think most Chinese family cook this at home. This is my mom's version, my favourite tong shui (aka sweet soup)



Ingredients:

Green Bean

Water

Rock Sugar

Pandan Leave

Sago (soaked in water for at least 15 mins)




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. Wash the green bean. Add hot water and bring to boil.

2. Cook with high heat for 30 minutes. Add pandan leaves, sago and rock sugar to taste.

3. Simmer until sago are cooked through (transparent). Remove from heat. Serve warm or chilled.


Tried this with Purple Sweet Potato Balls...Super Yummy!! 


Click here for Purple Sweet Potato Balls in Green Bean Soup Full Recipe.




Sunday, 19 April 2015

Banana Muffin With Crispy Cinnamon Oatmeal Streusel



Banana muffin is my all times favourite.. I used to make Eggless Banana Muffins with walnuts but this time, I ran out of walnut. So I modified the recipe, make it with egg this time, added cinnamon streusel instead of adding ground cinnamon in the muffin. 






I must say.... this is a good try! This combination is just perfect :)



Ingredients: (Make 5 muffins)



(A)

100g All Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

Pinch of Salt



(B)

38g Unsalted Butter (Melted)

75g Castor Sugar

1.5 Large Banana (mashed)

1 Egg 




Topping:

30g All Purpose Flour

2 Tbsp Brown Sugar

3/4 tsp Ground Cinnamon

1 Tbsp Oatmeal

30g Unsalted Butter 




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. Preheat oven 180'C.

2. Sift (A) to mix well. Set aside.





3. Mix melted butter, sugar and egg with a folk. When it come together, mix with a whisk.

4. Add the butter sugar mixture into mashed banana, mix well.

5. Stir in (A) and mix until just well combined (no more lumps).

6. Prepare topping: Combine all dry ingredients. Mix in butter to form a crumbly mixture.



7. Line the baking tray. Pour the muffin batter into 5 muffin cups evenly. Sprinkle the crumbs on top.



8. Bake for 25 minutes or until muffins are golden brown. 

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!





My boy yummy school snack! :) 

Easy Pan Seared Scallops Skewers with Teriyaki Sauce 简易日式照烧酱煎扇贝


My recipes are mostly easy, but when you see the word 'EASY' on my blog title, that means this dish is really 'easy peasy, lemon squeezy'. That's what my boy always said...lol..


Ingredients:

6 Frozen Scallops (thawed, cleaned and dry with kitchen towel)

4 skewers

Homemade Teriyaki Sauce or some good quality Teriyaki Sauce

Some chopped Chinese Coriander

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. Thread the scallops on the skewers, as desired pattern.




2. Heat oil in a skillet. Pan fry the scallops, both sides.



3. When it's cook through, drizzle some Teriyaki sauce and sprinkle some chopped coriander. 



4. Remove from heat. Serve warm with steamed rice. 


Served with egg fried rice. Simply delicious! 

Wednesday, 15 April 2015

Coffee Swiss Roll 咖啡蛋糕卷




Coffee Swiss Roll, made with decaffeinated coffee. Best for me and my little boy who loves coffee flavoured cakes as I do not want to add caffeine in his food and myself, I simply can't take any caffeinated drinks. 


After so many attempts in making swiss roll, now that I have the right recipe and method to roll the cakes. Definitely no cracks but need to slice it nicer next time. :) 






Photo updated 24 June 2016
Made this for a lovely lady who loves to bake, using 3 in 1 coffee.


Ingredients: 材料


(A)


3 Egg Yolk 蛋黄 3粒

25g Oil 油 25克


* 2 tsp Coffee Powder 咖啡粉 2小匙


I used this.... Decaffeinated Coffee

* 30ml Fresh Milk 牛奶 30毫升

* Heat up the milk in a double boiler.* 牛奶隔水加热

Note: If you're using 3 in 1 coffee, replace milk with 3 in 1 coffee and omit the coffee powder*




* Stir in coffee powder until it's fully dissolved, set aside to cool* 
加入咖啡粉,搅拌至溶化,待凉备用



50g Cake Flour 低粉 50克



(B)

3 Egg White 蛋白 3粒

70g Castor Sugar (can be reduced for less sweet swiss roll) 
细砂糖 70克,喜欢少甜的可以减少份量


(C)

Whipped Cream, click here for whipped cream recipe 鲜奶油,打发,备用







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

Preheat oven 160'C. 
烤箱预热 160度。

1. In a bowl, mix together egg yolk, oil, coffee and milk mixture. Mix in flour to form a thick paste. Mix with hand whisk, do not beat or over-mix the batter.
将蛋黄,油,咖啡奶拌均。加入低粉,拌均。



2. Beat egg white until foamy, add in sugar gradually. Beat until stiff peak but not dry.
蛋白打发后分次加入细砂糖,继续打至硬性发泡。





3. Add the coffee paste to meringue in 2 batches. 
分次将蛋白加入蛋黄糊,用刮刀拌均。


Mix with hand whisk in one direction. Scrape the side and bottom with a spatula.



The cake batter shall look exactly like this. 

4. Pour the batter onto a lined baking tray (23cm x 32cm). Gently tap 2-3 times on the worktop. 
把面糊倒入铺了油纸的烤盘,把烤盘轻轻在桌面敲2-3次。





5. Bake in a preheated oven for 20-25 minutes. 
放进已预热的烤箱,烘烤 20-25分钟。

6. Remove from oven, let it cool for 5 minutes. 
烤好后取出,待凉 5分钟。




7. Carefully remove the baking sheet. Roll up the cake while it's still warm.

把油纸拿掉,铺一张新的油纸,把蛋糕卷起。




8. Let it cool completely. 
待凉。





9. When it's completely cooled, unfold the cake. Add whipped cream and roll up again. Keep in the fridge for at least 1-2 hours before cut to serve. 
慢慢打开蛋糕,涂上已打发的鲜奶油,卷起,收冰箱冷却后即可享用若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & 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!


I made this the night before and cut it on the next morning...


Some feedback from those who have tried this recipe:




By Enny Leonalis


By Wendy Cheong



Pandan Coconut Swiss Roll 斑斓椰香蛋糕卷


Our favorite cake goes to Pandan Chiffon Cake. I never like to make swiss roll after my first attempt on my 'half - failed' Giraffe Swiss Roll. The cake cracked while rolling up.


Giraffe Pattern Chocolate Swiss Roll 
After many months, I tried another recipe that I modified from Ogura cake recipe. Succeeded! And then, I gained my experience by making swiss roll again and again. 


This was my 2nd attempt making swiss roll.
Click here for the recipe and method on how I made this basic swiss roll. 


And now, after so many attempts, I finally mastered the skill and know how to make a presentable swiss rolls. No more crack! 



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!

(A)


3 Egg Yolk

25g Oil




14 g Pandan Extract (from fresh pandan leaves)




20g Coconut Milk (fresh/ packet)

50g Cake Flour



(B)

3 Egg White

55g Castor Sugar


(C)

Whipped Cream (click here for recipe)


Method:

Preheat oven 160'C.

1. In a bowl, mix together egg yolk, oil, pandan extract and coconut milk. Mix in flour to form a thick green paste.


Mix with a hand whisk, do not beat or over-mix.

2. Beat egg white until foamy, add in sugar gradually. Beat until stiff peak but not dry.



3. Add the green paste to egg white in 2 batches. 


Mix with hand whisk in one direction, scrape the side and bottom with a spatula.

4. Pour the batter onto a lined baking tray (23cm x 32cm). Gently tap 2-3 times on the worktop. 



5. Bake in a preheated oven for 20-25 minutes. 

6. Remove from oven, let it cool for 5 minutes. 




7. Carefully remove the baking sheet. Roll up the cake while it's still warm.




8. Let it cool completely.




9. When it's completely cooled, unfold the cake. Add whipped cream and roll up again. Keep in the fridge for at least 1-2 hours before cut to serve.



This photo was taken on the next day. It's still moist and soft even on the 3rd day.
Not sure how it would turn out after day 3 ;)



Some feedback from those who have tried this recipe:


By Vernice Tan

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