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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, 30 September 2015

Easy Homemade Peanut Butter 简易自制花生酱


I shared this method on my Facebook  few months back. I received some enquiries about the exact measurement and ingredients used to make peanut butter. 

I normally don't measure, just add to taste but this time, I made a small amount and jot down the measurement. Hope this would help :)


Ingredients:



150g Roasted Peanuts (store bought or homemade, I used store bought)  
烤好的花生150克,可以用现成的或自己烤/炒

1 tbsp Icing Sugar
糖粉 1 大匙

1/2 tsp Salt
盐 1/2 小匙



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 the peanuts until it form a thick paste.
看上图:用搅拌机,先把花生搅拌成粗粒。

2. Add icing sugar and salt. Continue to blend until the desired consistency. 
加入糖粉和盐,继续搅拌至细腻。


3. Let it cool completely and store in air tight container/ fridge.
刚搅拌好的花生酱会有点烫的,待冷后收在密封瓶/冰箱。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 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!



Baked Curry Potato & Meat Croquette 烤香脆咖喱马铃薯肉饼 (中英文食谱)


Last minute meal again....I made this today with the leftover mashed potatoes after I baked potato bread. My son didn't like potatoes, so I must think of ways to hide the potatoes in his food. Mom got to be smart to make sure the kids eating well. ;) Next time I'm gonna hide more vegetables in there.

I didn't follow any standard croquette/ Japanese croquette recipes. Just made up my own using mostly Chinese seasoning because my son never like those croquette served in Japanese restaurants. This is specially customised for him and yes, successful! he likes it ;)



Ingredients:



100g Minced Pork 肉碎


125g Mashed Potatoes 马铃薯泥


Seasoning (A): Add to taste 调味,适量

Tapioca Flour 木薯粉

Soy Sauce 酱油

White Pepper 胡椒粉

Sesame Oil 麻油

Fish Sauce 鱼露

Sugar 糖


Seasoning (B): Add to taste 调味,适量

Garlic Salt 蒜盐/盐

White Pepper 胡椒粉


Seasoning (C): 

A dash of Curry Powder 咖喱粉

A dash of Turmeric Powder 黄姜粉



All Purpose Flour 面粉

Bread Crumbs 面包糠

Some lightly beaten eggs 蛋





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 (A) with minced meat with a pair of chopsticks. Stir in one direction until the mixture is gooey.
将(A) 和肉碎混合。用筷子搅拌至起胶。

2. Mix (B) with mashed potatoes.
将(B) 和马铃薯泥混合。

3. Mix (1) & (2) together. 
将(1)和(2) 混合。

4. In a plate, mix (C) with bread crumbs.
把 (C) 和面包糠混合。

5. Shape the meat & potato mixture. Coat with flour, follow by egg and bread crumbs.
将肉碎马铃薯泥压成块状。沾面粉-蛋-面包糠。

6. Transfer to a lined baking tray. Repeat for the rest.
放在烤盘上。

7. Bake in a preheated oven 200'C for about 15 mins.
放进预热烤箱,烤200度15 分钟。

















Tuesday, 29 September 2015

Easy Kids Friendly Tiramisu - Alcohol-free & Decaffeinated 最简单的提拉米苏-无酒精,无咖啡因



Expensive cake! I called this...even homemade one is not cheap because the main ingredient is pricey - Mascarpone Cheese.



I customised my Tiramisu using decaffeinated coffee and of course I omitted the alcohol. No Rum, No Espresso.. just addictive + yummy! 


This was my first attempt, made this with my 6yo son :) 

Dust with Milo powder. Trying to dust different colour tones, but not so successful >.<



This was my 2nd attempt.
Inner layer dust with Milo powder, outer layer (top) dust with cocoa powder.



hmm... I name this 'Dirty Penguin' lol... I'm really not a pro dusting a cake!
But I like this combination. Inner Milo layer which is sweeter in taste, then topped with cocoa powder.
It's just perfect!  


Ingredients & Method: (yield a 5.5" cake)



(A)

2 tsp Instant Coffee (I used Decaf coffee) 即溶咖啡 2小匙(我用无咖啡因的)

50g Hot Boiling Water 滚水 50克

90g Cold Milk 冷鲜奶 90克


(B)

250g Mascarpone Cheese (softened to room temperature) 马仕卡邦乳酪 250克

2 tsp Vanilla Extract 香草精 2小匙


(C)

150g Whipping Cream 鲜奶油 150克

4 tbsp Icing Sugar 糖粉 4大匙



(D)

8pcs Ladyfingers (sponge biscuit) 手指饼干 8 条

Milo Powder/ Cocoa Powder of your preference 美碌或可可粉适量






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. Chill the mixing bowl and whisk in the freezer.

把打蛋器冷藏。

2. Prepare (A) - Mix coffee powder and hot water until coffee powder fully dissolved. Add in cold milk. Keep it chill in the fridge.

将咖啡粉和滚水搅拌均匀。加冷奶,放进冰箱。

3. Prepare (B) - In a bowl, use a spoon, mix Mascarpone Cheese, vanilla extract and 50g (A) until smooth and creamy. Cover with cling wrap, keep it chill in the fridge.

用汤匙,把奶酪,香草精和50克的咖啡搅拌均匀。放进冰箱。


4. Remove whisking utensil from the freezer. Whip up (C). 

用冷却了的打蛋器,把(C) 打发。

5. Fold together cheese mixture and (C) until smooth.

将奶酪组合和 (C) 轻轻搅拌均匀。


6. To assemble 

- Apply one thin layer of cheese mixture at the bottom. 

先铺一层奶酪在底。

- Dip the ladyfingers in the remaining coffee. Do not soak it more than 1 second. Just dip, flip and lift! ;) 

把手指饼干沾一层咖啡(用剩余的咖啡),排列一层。切记-别把饼干弄得太湿。


- Layer the ladyfingers on the cheese mixture. Top with another layer of cheese mixture.

再铺上一层奶酪。

- Dust a layer of Milo powder/ cocoa powder. 

撒上一层美碌或可可粉(用美碌小朋友比较爱吃)。




- Repeat the same steps. Then, smooth the top layer with a spatula.

重复以上步骤。把上层铺平。





7. Dust the top layer with Milo/ cocoa powder as desired. Cover and let it chill in the fridge.

撒一层美碌或可可粉在上层。盖好,放进冰箱冷冻即可。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。


8. Serve chilled. 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!









Tuesday, 22 September 2015

Light & Fluffy Japanese Sweet Loaf 奶香松软甜面包



Light & Fluffy Japanese Sweet Loaf 奶香松软甜面包 - Soft bread recipe using Flour Gelatinised Method, yield fluffy bread that stay soft for days.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
22 Sept 2015...




Lately I have been trying out different bread recipes, trying different methods to get bread that will stay soft for days. All these does is to get myself ready for Primary 1..... Yes, I'm not joking. Next year my boy is going to P1 and I'm planning to bake bread for his breakfast. There's no way for me to bake in the dawn, I need recipes that yield soft bread that will stay soft for the next few days. So I don't need to get up early to prepare breakfast. :)






I have tried one of Alex Goh's recipe using flour gelatinised method. 

Here's the recipe>> Plain Sweet Loaf that stay soft for days . 

This time, I tried another one with whipping cream. If you have tried bread recipe with whipping cream, you'd know how's the texture of this bread. Light and fluffy, and YES, this bread stay soft for many days! 






~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Ingredients:

(A)

120g Bread Flour

85g Boiling Water


(B)

380g Bread Flour

140g Sugar (reduce sugar if you like it less sweet)

About 1 tsp Salt

2.5 tsp Instant Yeast


(C) 

120g Cold Milk

100g Cold Whipping Cream

60g Cold Egg


(D)

40g Unsalted Butter (softened)



(E)

Some softened butter to grease the pan and work top.





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:



Day 1:

1. Mix (A) together using a spoon. Form a rough dough. Cover and let it cool completely. Keep in the fridge for at least 10 - 12 hours.




Day 2:

2. Mix (B) in a mixing bowl. Add in (C) and knead to form a dough. Add in (A) and knead until well combined. Add in (D) and continue to knead until it passes the membrane test/ windowpane stage. 

3. Cover and let it proof for 90 minutes or until double in size.




4. Transfer the dough to a lightly greased work top. Punch down. Divide into 2 equal portions. Cover with cling wrap and let it sit for 10 minutes.




5. Grease the rolling pin with some butter, roll the dough flat. 

6. Roll up, then roll the dough flat and roll up and seal. 

7. Transfer to a greased baking tin. 




8. Cover and let it proof for 60 minutes.

9. Bake in a preheated oven 200'C, lowest rack for 30-35 minutes.





10. When the baking is over, remove the bread from baking tin. Let it cool on the rack.When it's completely cooled, slice and serve.
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!


5 Minutes Miso Tofu Soup 五分钟简易日式味增豆腐汤


This isn't an authentic miso soup, this is my quick fix soup for last minute meal. Yeah, just 5 minutes, can be done in 5 minutes!


If you are looking for authentic miso soup, click here for recipe




Ingredients:





About 2 cups Organic Chicken Broth

1 tbsp Miso Paste

1 block Tofu 
(cut into cubes, my soup is loaded with tofu, if you like it less, halve the amount)




Wakame (seaweed), soaked and drained.

Toasted Sesame Seeds (ground)

Soy Sauce

Sesame 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. Add chicken broth in a saucepan, bring to boil. Meanwhile, mix ground sesame seeds, soy sauce and sesame oil in a serving bowl. Set aside.

2. Add tofu to the chicken broth. Bring to boil. Reset to low heat. Add miso paste (in a small sieve). Refer here for method. Do not bring to boil.

3. Remove from heat. Transfer the soup into the serving bowl. 

4. Topped with wakame, serve warm.








Sunday, 20 September 2015

Chinese Yam (aka Huai Shan) Sweet Corn Pork Ribs Soup 鲜淮山玉米排骨汤-抗衰老,清湿热,健脾补肺



Another nutritious soup that I cooked for my family. The weather is hot and the air quality is bad lately, so I added some Chinese almond (Nan Xing) which is good to nourish the lungs. ;)



Ingredients: (Yield 2-3 servings)



250g Pork Ribs

1 Sweet Corn

1 Chinese Yam

4 Seedless Red Dates

Handful of Chinese Almond (Nan Xing)

Some salt to taste




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. Rinse the ribs with hot boiling water. Transfer to a pot. Add in the rest of the ingredients except salt.


2. Add 2L hot water, bring to boil. Cook with high heat for 30 minutes. Reduce heat and simmer for 60 minutes.

3. Add salt to taste, cook another 30 minutes. Serve warm.

Friday, 18 September 2015

Chinese Style Pan-Fried Pomfret Fish with Sweet Soy Dressing 中式蒜香煎鱼



Pan-fried whole pomfret is always a real challenge to me. Although I always pan fry salmon fillet, cod fillet and tread-fin fillet (which I categorised as easy task), when come to pan-frying whole fish, my hands shake! I have phobia of oil splattering while pan-frying the fish.

No matter how I dry the fish, well I can use 1/2 roll of kitchen towel just to pat dry a small pomfret. There's still moist in the fish that cause the oil splatter while I frying the fish. Not continuously but on and off, the oil will vigorously splatter. Probably it's the moist from the flesh, I guess.



This was how I pan-fry fish, with a kitchen glove!!
don't laugh too loud please, that's how I protect my hand.


Tell you what, I have no more fear of frying fish (at this moment lol...). This, I must thank - Ms. Jocelyn Chan. I posted a photo of me frying fish (the picture above) on my facebook and she sent me a private message sharing some useful tips with me - Lightly coat the fish with Tapioca Flour. And today, I tried it. It works, no more 'surprise' oil splattering while frying fish. Thank you dear Jocelyn for being so thoughtful to pm me and sharing this method with me ;) Much appreciated!


Here are the 2 fried fish that I cooked - 1st & 2nd attempt


The 2 little pomfret for my experiments


17 Sept 2015 - consider 1st attempt because I never successfully fried a fish from beginning to end, always cooked halfway and run away (hubby took over).


1st attempt, without flour coating. Just pat dried with kitchen towel. Using my new Green Pan, the skin is so crispy and yummy!





Before adding the soy dressing. Nicely brown and crisp.




The skin of the fish was so crispy. Super like!




18 Sept 2015 - 2nd attempt: After pat dried the fish with kitchen towels, coat with a thin layer of tapioca flour, then fry...






Before adding the soy dressing.
 












My experiment haven't end yet. I shall try it with other flour and method. Therefore, I will not share the details on how to control the heat while pan frying fish because I'm still learning with my new pan. I find that the one with flour coating wasn't nicely brown. Perhaps the heat and cooking time need to adjust for frying flour coating fish? So, at this moment I'll just share the sweet soy dressing that I like :)


Ingredients:



Sauce: mix in a bowl

1.5 tbsp Soy Sauce

1 tbsp Shao Xing Wine

1/4 tsp Sesame Oil

1 tbsp Sugar

A dash of White Pepper

2 tbsp Water


Toppings:

Garlic (thinly sliced)

Spring Onion (chopped)

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. Once the fish is ready, discard the excess oil (I keep 1/2 of the oil used to fry fish to make the dressing).


2. Add in garlic, fry until light brown. Drain and transfer to the fish.




3. Using the same oil, add sauce ingredients. It will sizzle and boil. Once boiled, remove from heat and pour on the fish. 




4. Serve warm with steamed rice.







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