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Saturday, 30 January 2016

Homemade Pork & Prawn Siew Mai 自制烧卖~香港点心之一



Woke up at 6 o'clock on a Sunday morning, with my eyes half opened, I draft out this blog...because I knew there were some of my Facebook followers are waiting for my recipe. Hope they'll try it out and love it :)




This is a classic Hong Kong Dim Sum - Siew Mai. My version that I'm sharing here, I didn't follow the classic Siew Mai recipe because everyone in my family including me, we didn't like the siew mai served in Dim Sum restaurant. To me, those are too meaty. So when I make it at home, I opt for the more prawn version. YES, you heard me right, I used huge fresh prawn to make siew mai, not the tiny shrimps. So the texture is definitely better and the taste is superb! 

Be generous to use the premium ingredients when you preparing your homemade food. This is the key to make homemade food better than the store bought/ restaurant food. ;)






Ingredients: (Yield 8 Siew Mai)





125g Prawn (Peeled, deveined, use a pair of scissors to cut into smaller chunks) 
虾 125克,清理干净,切小


(A) 

1/4 tsp Salt  盐 1/4 小匙

Some White Pepper 胡椒粉 少许

Some Sesame Oil 麻油 少许




75g Minced Meat 猪肉碎 75克

(B)

1/2 tsp Tapioca Flour 木薯粉 半小匙

1/4  tsp Sugar 糖 1/4 小匙

1/2 tsp Chicken Powder 鸡粉 半小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙

1/2 tsp Soy Sauce 酱油 半小匙








(C) - Optional ~ I'm making this for my 6yo son, so some carrot and peas were added just to make it more nutritious for the little one. Can be replaced with water chestnut or shiitake mushroom or any ingredients of your preference.

25g Shredded Carrot and Peas 
胡萝卜丝和青豆 25克 (随意,不放也可以。做给小朋友吃,加点蔬菜比较有营养。)







Some Sesame Oil for glazing 麻油 适量

Wonton/ dumpling skin - 8 pcs 云吞皮 八片

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 (A) into prawn, mix well and set aside.
把(A)加入虾,搅拌均匀。

2. Add (B) into minced meat, stir and mix with a pair of chopsticks in the same direction (clock wise/ anti clock wise) until the meat turn gooey. 
把(B)加入猪肉碎,用筷子以一个方向搅拌至起胶。

3. Mix all (A+B+C) until well combined. 
把所有材料混合,搅拌均匀。

4. Spoon the meat mixture onto a piece of wonton/ dumpling skin. Wrap up. 
把适量的馅料放在一片云吞皮上,包起。(请看下图)




Here's the reference: 供参考

I made it with 

- 30g fillings for normal yellow/round wonton skin, or 22g for smaller siew mai.
如果用黄色的圆形云吞皮,包 30克馅料。喜欢较小粒的可以包22克。

- 40g fillings for white shanghai dumpling skin 
如果用上海圆形的饺子皮,包40克






I never learnt how to wrap a siew mai, just figured out by myself. Here's the smooth edges version.

Here's another pattern, with some 'skirting' at the edges. My preference is this :) 


5. Place onto a lined plate/ food container sprinkled with some flour. 
把包好的烧卖放在碟子或盒子里。建议在低下铺一层油纸/撒一些粉。




6. Repeat for the rest. 
继续把其余的馅料包完。

7. If making this for later use, cover the food container with a lid and store in the fridge or freezer. 
如果没立刻蒸,可以把烧卖存冰箱雪藏。




This batch was made using Shanghai dumpling skin.
Looks pale, but I prefer this one, without the yellow colouring.

This batch was made using yellow wonton skin.
Looks more like the Siew Mai served in Dim Sum restaurant.

8. For steaming - Place it in a lined Dim Sum bamboo basket. Brush the top with some sesame oil, cover and steam in a hot steamer for 8 minutes.
涂上一层麻油,放进蒸笼。


This batch was made using 100g prawn and 100g minced meat.
The modified ratio that I shared in this blog taste better than this.


9. Serve warm. 
蒸8分钟即可。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。

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!






When my son bring this to school to eat during recess time, he always bring back the empty food container and  says 'Thanks mom, the siew mai is very yummy!'
That's my greatest motivation to continue my venture in the kitchen ;)







Some feedback from those who have tried this recipe:




By Eelynn Lim 
By Adeline Song Jun Ling



By Choi Fong

By Choi Fong


Thursday, 28 January 2016

Bangkit Cookies (aka Kueh Bangkit) 番婆饼



When I was a child, on the first day of Chinese New Year 大年初一 , we celebrated at my grandparents house. All of us 'packed' in my father's car, I still remembered he was driving a Mitsubishi Lancer and I was the one sitting at the front passenger seat with my mom. That was more than 30 years ago and no one care about children car seat or even if you fasten your seat belt.


My mom was just like me, no junk food for kids! And, that's the reason why I was so looking forward to Chinese New Year because back to my grandparents house, I got UNLIMITED JUNK FOOD! :D It's just like having 'junk food' buffet. My mom was busy cooking in the kitchen and I was busy 'trying out' all the cookies and junk food. One of the food that I never missed was this (not junk food). Simply because it melt in mouth and it's sweet and fragrant! 



Every year, I see many bakers baking this and I was tempted to try. However, looking at the recipe, I gave up because of the process to dry the flour. Bake or fry the flour, any one of this will definitely make a big mess in my kitchen or oven. 

Until last week,  when I went shopping at Metro, I found this...







Alright, this is NOT a sponsored post or advertisement. 

It came with the recipe that after I read the details, I add a packet in my shopping basket without second thought! No baking/frying flour, why not give it a try? and I did, it turned out melt in mouth and not too sweet, most importantly it's easy to handle :)


Well, I didn't follow exactly the recipe stated on the packaging because I do not have pandan coconut essence. I used pandan leaves to get the pandan fragrant, it turned out not as fragrant as the store bought bangkit cookies but for a quick homemade version, this is a good one. 



I will not share the details of the ingredients used because it's all printed on the packaging. Just some notes for myself that you may want to use for reference:

~ When using packet coconut milk (I used KARA), add 100ml water, gently heat up with some chopped pandan leaves to get the pandan fragrance. 

~ If the dough is too sticky, cover with cling wrap while roll out the dough to prevent sticking.

~ Bake in a preheated oven 160'C (with fan) for 10 minutes, rotate the tray and continue to bake 10 minutes. If the centre of the bottom is still a little moist, return to oven bake 120'C for 5 more minutes. Let it rest on the baking tray for 8 minutes before transfer to the cooling rack. 


That's how they crumbled when I transfer it to the container.
Need I tell you how these cookies melt in mouth? ;)

~ Handle the cookies with EXTRA care because they are so fragile and crumble easily. 





Banana Oatmeal Cookies (Whole Wheat) 香蕉燕麦曲奇饼干


If you like Banana Muffins or Banana Bread, you will definitely love this! They taste exactly like the 'compressed' version of the banana muffin and banana bread. 

These are guilt-free cookies, not-too-sweet and they are nutritious. I especially made this for my son who is losing his front milk teeth. So something chewy is easier for the little one to munch :)





Ingredients: (Yield 37 Small Cookies)



43g Unsalted Butter (softened to room temperature)

1/2 cup Brown Sugar

30g Egg White 

1 tsp Vanilla Extract

95g Banana (ripe, mashed)





(A)

3/4 cup Whole Wheat Flour 


I used Blue Jacket Whole Wheat Flour

1/4 tsp Salt

1/4 tsp Baking Soda

1/2 tsp Ground Cinnamon


(B)

1 heap cup Baby Oats 

1/3 cup Raisin

1/4 cup Walnut (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. Use a stand mixer, cream butter and brown sugar. 

2. Beat in egg white and vanilla extract, follow by mashed banana. The mixture will turn out quite watery at this stage. 

3. In a large bowl, sift (A). Add (B) into (A), mix well.

4. Add (A+B) mixture into the butter mixture. Mix with lowest speed (KitchenAid speed 1) until just combined.

5. Scrape the sides.


The cookie dough should look like this.


6. Spoon the cookie dough onto a lined baking tray. 





7. Bake in a preheated oven 170'C (with fan) for 7 minutes, rotate the tray, continue to bake another 7 minutes or until it's firm. 

8. When it's done, remove from the oven. Let the cookies rest on the tray for 8 minutes before transfer to the cooling rack. Store in an airtight container once completely cooled.







Some feedback from those who have tried this recipe:


By Evalyn Siow











Sunday, 24 January 2016

Cheesy Sausage Roll 芝士香肠卷

Sunday is the day to zZZZ.....

I like sausages! but I don't eat sausages often because of it's ingredients used in processed food. However, I do buy sausages sometimes if I managed to get the No-Nitrates and No-MSG added sausages. 



These are the 'healthier' choice that I found recently at one of the local supermarket. 

Made this delicious sausage roll with my homemade bread that had been sitting in the freezer for weeks. Coat it with some eggs and pan fry. Try it and you'll know how delicious can it be..... ;)






Ingredients: (Yield 2 servings)



2 good quality Sausage

2 thick slices of Bread (I used my homemade sweet bread, click here for bread recipe)

2 slice Cheddar Cheese

1 small Egg (I used kampong chicken egg)

1 tbsp Fresh Milk 



4 Tooth Pick

Some butter for cooking





Here's the step-by-step tutorial
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 thawed sausages in hot boiling water for 1-2 minute. Drain. 

2. Use a rolling pin, flatten the bread. Layer with cheese and sausage, roll up and pin with the tooth picks. 

3. Lightly whisk egg and milk in a shallow plate/ bowl. Coat the bread with egg.

4. Heat butter in a skillet, cook the sausage roll until it's golden brown. Remove the tooth picks. Once it's done, remove from heat, slice and serve warm.







My boy likes it so much and he requested this for his Monday school-snack box :)
It looks quite messy because the cheese oozing out when I sliced the roll. 



Optional: 

To make the sausage smile, get a sausage stamp and print the smiley face on the sausage. :) 


Alternatively, you may replace cheese with seaweed. Click here to view the Seaweed Sausage Roll bento that I prepared for my son. 

Friday, 22 January 2016

Cornflakes & Cranberries Cookies 蔓越莓粟米片曲奇/饼干

Photo updated in January 2017.


Cornflakes & Cranberries Cookies 蔓越莓粟米片曲奇/饼干 - These are hugely popular cookies and they are very moreish! The truly delectable cookies that you won't stop at one. Keep munching...  酥松香脆,加了蔓越莓带有点Q的口感,让人回味无穷 


Packed for CNY order and giveaway.
If you like some cookies that are crunchy, fragrant and not-so-sweet, this is what I would recommend to you. But I must warn you, these are quite addictive. So don't make this if you are on diet! ;)







Ingredients: (Yield 50 small cookies) 材料



(A)

125g Unsalted Butter (softened)  无盐牛油 125克, 室温软化

90g Icing Sugar 糖粉 90克 

1 Small Kampong Chicken Egg (or 1/2 of a large egg) 鸡蛋 半粒(我用一粒小的甘榜鸡蛋)

1/2 tsp Vanilla Extract 香草精 半小匙


(B)

175g All Purpose Flour 面粉 175克

1/2 tsp Baking Powder 发粉 半小匙


(C)

80g Cornflakes 粟米片 80克

3 heap tbsp Dried Cranberries (chopped) 蔓越莓干 3汤匙,切碎






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. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract until it's light and smooth.
把牛油和糖粉打至泛白,加入鸡蛋和香草精,打至光滑。

2. Pause the mixer, sift in (B). Continue to mix with low speed (kitchenaid speed 1) until just combined. Do not over beat the dough.
材料(B)过筛加入,用低速搅拌均匀成软面团。不能过度搅拌。


This is how it looks like. It's a pliable dough.


3. Slightly crush the cornflakes with hands. Use a kitchen spatula, stir in crushed cornflakes and cranberries into the butter mixture. 
把粟米片稍微压碎后加入软面团中,加入蔓越莓干,用刮刀搅拌均匀。

4. Spoon the dough onto the lined baking tray. 
用小汤匙把面团分成小份,放在铺了油纸的烤盘上。(看下图)





5. Bake in a preheated oven 170'C for 8 minutes, rotate the tray and continue to bake for 8-10 minutes. When it's done, remove from oven. Let the cookies rest on the baking tray for 5 minutes before transfer to the cooling rack. Once completely cooled, store in an airtight container.
放进已预热的烤箱,以170度烘烤8分钟,把烤盘回转方向,烘烤8-10分钟。如果烤箱的温度均匀,可以直接烘烤15分钟或至金黄色。烘烤完成后,取出烤盘,让饼干留在烤盘上五分钟,然后放在架子上待凉。放置室温后,收进密封罐。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 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!








Some feedback from those who have tried this recipe:


By Adeline Song Jun Ling

By Sophia Leong-Ng






















































































Recipe adapted from Anncoo Journal. Thank you Ann Low for sharing this recipe. 

Honey Almond Cornflakes Cups 蜜糖杏仁粟米片




This is a very popular Chinese New Year snack in Malaysia. I'm not sure why everyone only eat this during Chinese New Year. It's breakfast cereal, you can actually make it any time when you feel like craving for sweet snacks! It's so easy to prepare, definitely the simplest bake that does not require any skills. 




Chinese New Year is around the corner, I started baking some cookies today. Well, as my son always says 'Professional don't work with empty stomach!' ...lol... I'm not a pro-baker but I just can't work with empty stomach :D . I was baking some cornflakes cookies today, so  I just stirred some honey butter mixture with cornflakes to bake my simple and sweet breakfast! Yeah, I know it's too high sugar content but once in a while, I'm fine with it ;)





Ingredients: (Yield 16 mini cornflakes cups)




40g Cornflakes (can be increased if you like it less sweet)

60g Honey

60g Unsalted Butter

2-3 tbsp Almond (chopped)

Some Colourful Sprinkle (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. In a saucepan, melt butter. Stir in honey and gently heat it until the mixture is frothy. 

2. Stir in cornflakes and almond, mix well.

3. Spoon the cornflakes into the individual mini cups. Topped with some sprinkles. 

4. Bake in a preheated oven 150'C for 12 minutes or until the colour turn darker.

5. When it's completely cooled, store in an airtight container.










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