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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, 13 July 2015

Creamy Banana Nutella Ice Cream, just 2 ingredients (No whip/ No churn) 香蕉Nutella雪糕, 无奶制品, 只需两种材料 (中英版食谱)



Using the same old method that I used to make ice cream for my boy few years back (Refer Chocolate Banana Ice Cream). But this time, I added Nutella, my homemade Hazelnut Chocolate Spread .






I like this more than any ice cream made with heavy cream or whipping cream or condense milk. This is creamy but light! Simply delicious! 






Ingredients:



Frozen Banana 冰冻香蕉

Nutella, add to taste (Click here for Homemade Hazelnut Chocolate Spread recipe)
Nutella 酱 
我用自己做的Nutella酱,自制Nutella酱的食谱在这: Homemade Hazelnut Chocolate Spread

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 food processor/ blender, blend frozen banana and Nutella until creamy and thick. 

把冰冻香蕉和Nutella酱用搅拌机搅拌成泥。份量和甜度自己调。

2. Transfer to a freezer-safe container. Freeze overnight.
放进冰箱雪藏隔夜。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 Wahyuni

Saturday, 11 July 2015

Steamed Angelica (aka Dangui) Drunken Prawn 清蒸当归醉虾(中英文/双语言食谱)




A simple steamed prawn that taste...heavenly! I used the same seasoning that I use to steam chicken. Added to prawn this time, the taste is totally different. Delicious!



Ingredients:



8 Large Prawn (washed and deveined) 大虾 (洗干净,去内脏)






Seasoning: 调味料

Pinch of Salt 少许盐

1 tsp Shao Xing Wine 绍兴花雕酒

1/4 tsp Soy Sauce 酱油

1/4 tsp Sesame Oil 麻油

1 small piece of Angelica (Dangui) 当归





Handful of Wolfberries 枸杞

Some Shredded Ginger 姜丝

Some Spring Onion for garnishing 葱 






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. Add all seasoning and wolfberries to prawn, mix well. Let marinate for 15 minutes or you can prepare this in advance and store in the fridge (that's what I usually do).

将所有调味料和枸杞加入虾,搅拌均匀。腌15 分钟。我通常预先准备好,放进冰箱。






2. Topped with ginger. Steam in a hot steamer for 6-8 minutes or until just cooked. 

加一些姜丝,蒸6-8 分钟。蒸的时间自己拿捏。

3. Garnish with chopped spring onion. Serve immediately with steamed rice.

加点葱碎即可享用!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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Friday, 10 July 2015

Japanese Curry with Vegetable/ Chicken/ Pork 日式咖喱-蔬菜/ 鸡肉/ 猪肉


Photo updated 4 April 2017



In the past, I used to buy instant Japanese curry because it's easy and quick! However, I don't like it because every time after we finished the curry, when I wash the bowl, there were some 'wax-like' substances which I was concerned and decided not to use store bought curry. 

I then learnt to cook Japanese curry from scratch. I know, you may think that cooking curry isn't an easy job but I  can ensure you, Japanese curry preparation is easier than any other curry ;) 



The only tedious job is to prepare the curry roux. Once the curry roux is ready, store it in the fridge, you can cook a pot of delicious Japanese curry any time! Hassle-free! Even my 6yo son can cook this :) with a little help from me of course ;)



For Japanese Curry Roux recipe and method, click here




I normally serve the curry with plain rice. When I have time, I served it with onigiri:

Created in July 2015



Son special request ~ Pompompurin rice to pair with the curry. Little guy so happy to see this!

Photo updated 5 May 2016

That's my son! No food is 'too cute to eat!'

Created 5 May 2016




Ingredients:


1 small piece Chicken Breast 

OR

150g Pork Slices 

(season with corn flour, sugar and soy sauce)





1 Onion (peeled, cut into chunks)

1 tbsp Grated Ginger + Grated Garlic

1 Carrot (peeled, cut into chunks)

1 Potato (peeled, cut into chunks)


Chicken Broth


Seasoning: Add to taste

Salt

Soy Sauce

Ketchup

Sugar

About 1 tbsp Curry Roux, click here for recipe


Oil for cooking






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. Heat oil in a pot. Add onion, stir fry until soften. 




2. Add grated ginger and garlic. Stir fry until fragrant.





3. Add chicken/ pork. Stir fry until the meat is almost cooked.





4. Add carrot and potato. Stir fry until no more sizzling sound.





5. Add chicken broth, just enough to cover the ingredients in the pot. Bring to boil. Add salt and soy sauce, simmer until the potato and carrot is soften. * optional: steam the carrot and potato in advance to expedite the cooking. *






6. Add curry roux, ketchup and a pinch of sugar to taste. Simmer until gravy is thicken. Serve warm with rice/ onigiri. 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!












Japanese Curry Roux




Japanese Curry Roux takes a little time to prepare. When it's ready, portion out and store in the refrigerator, you can cook Japanese curry at home anytime, easily! 


Ingredients:

43g Butter

4 tbsp Flour



Japanese Curry Powder


1 tbsp Curry Powder







1 tbsp Garam Masala





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. Melt butter in a saucepan. 




2. Stir in flour and cook until light brown. Takes about 20-25 minutes. 







3. Add curry powder and garam masala. Mix well and cook for 1 minute. 




4. Remove from heat. Let it cool completely and store in the fridge. This can be used to cook delicious and hassle-free Japanese Curry. For Japanese Curry recipe, click here

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!





Wednesday, 8 July 2015

Homemade Hazelnut & Chocolate Spread (similar to Nutella)



Nutella is our all times favourite! However, it's been a long time I never buy Nutella from the store. Well, simply because I can make my own! Loaded with hazelnuts. Seriously, this is better than any store bought hazelnut chocolate spread! 





Ingredients:


225g Raw Hazelnut 

(Toast in a preheated oven 180'C for 5 minutes, toss, toast another 5 minutes, watch closely don't burn the nuts)




1 cup Icing Sugar

1/3 cup Cocoa Powder

2 tbsp Coconut Oil





1 tsp Vanilla Extract

About 1 tsp Salt




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. Put the toasted hazelnuts in a food processor/ blender.





2. Blend until liquify. 




3. Add icing sugar. 




4. Blend until well combined. Add cocoa powder.




5. Blend until well combined. Stir in coconut oil, vanilla extract and salt.




6. Blend until smooth. 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!


Crispy Caramel Popcorn (Stove Top Popcorn, no bake, no machine needed)




Popcorn again! but this time I made Crispy Caramel Popcorn. 

This is my first trial on Caramel Popcorn. Planning to make these for the kindergarten children on my boy's birthday party. This batch is for testing and tasting! Very addictive, crispy and tasty! 






Ingredients:

First, you must have popcorns! 




Don't worry if you do not have a popcorn machine at home. Just pop it over the stove. Refer Rainbow Marshmallow Popcorn Bars for popping corn kernels method.


Here's the recipe to prepare caramel:




100ml Water

200g Sugar 

15g Butter

About 1 tsp Salt


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. Pour water and sugar in a saucepan. Do not stir.

2. Simmer with medium heat. 




3. Let it simmer until light brown. 





4. Turn off the heat. Stir in butter quickly. 






5. Pour over the popcorns. Gently but quickly stir to coat, sprinkle some salt and toss. It's ready by now. Keep in an air tight container once completely cooled.
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!

Photo Updated July 8, 2015
Recently, I made another batch.
I kept it in an air tight container and it stay crispy for a month. Still taste as good when I finished the last popcorn ;)

Some feedback from those who have tried this recipe:


By Khris Wong


Wednesday, 1 July 2015

Tokyo Banana

A bunch of Tokyo Banana :)



My first taste of Tokyo Banana was about 2 years ago, hubby brought back all the way from Japan for me. I still remember the taste of it, very sweet and strong banana essence. Yeah, banana essence, not the taste of banana fruit. 



Today while I was struggling whether to make a black cake, green cake or pink cake, I saw a bunch of ripe bananas in my kitchen. Bought it last weekend, forgot to eat! lol...



So I used the bananas to make banana custard, baked the cake using my Coffee Swiss Roll recipe (omit coffee). Well, just because it's so simple to make because I was in a rush this morning. 






Yeah, Tokyo Banana is just a thin layer of sponge cake filled with banana custard. So you can just bake your favourite sponge cake to go with the yummy banana custard. 



I personally like the thin sponge cake layer, loaded with chilled banana custard. Yummy!!





Ingredients:





(A)


3 Egg Yolk

25g Oil


30ml Fresh Milk

50g Cake Flour



(B)

3 Egg White

40g Castor Sugar 



Banana Custard, click here for 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!


Method:

Preheat oven 160'C.

1. In a bowl, mix together egg yolk, oil and milk. Mix in flour to form a thick paste. Mix with hand whisk, do not beat or over-mix the batter.





2. Beat egg white until foamy, add in sugar gradually. Beat until stiff peak but not dry. Scoop out 1/3 meringue, mix with egg yolk paste.





3. Pour the egg yolk mixture into the meringue and fold until well combined.









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 cooled completely. 

7. Remove the baking sheet. Divide the cake into 4 portion. Slit if you like it thinner. 


No tutorial for this because I was in a rush this afternoon while making this. 

8. Transfer to a cling wrap. Fill with banana custard and roll up, secure both sides. Keep in the fridge for at least 1 hour. Serve chilled.








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