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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.



Saturday, 31 December 2016

Plain Waffles 原味格子松饼

Photo updated on 18 Nov 2016.
Christmas Themed Waffles

After I shared my Cookie N Cream Waffles recipe back in May 2016, many readers asked me what can they substitute for plain waffles? Here's the answer to it. ;)


Ingredients:

(A)

125g All Purpose Flour  面粉 125克

1.5 tsp Corn Flour 玉米粉 1.5 小匙

55g Sugar 糖 55克

1/4 tsp Salt 盐 1/4 小匙

1/2 tsp Baking Soda 小苏打 半小匙

1 tsp Baking Powder 发粉 1小匙



(B)

1 Egg Yolk 蛋黄 1 粒

180ml Fresh Milk 牛奶 180克

1/4 tsp Vanilla Extract 香草精 1/4小匙

30ml Oil 油 30克

(C)

1 Egg White 蛋白 1粒








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. Sift (A). 
把(A) 过筛。

2. Mix together (B).
材料(B)搅拌均匀。

3. Use a whisk, beat (C) until stiff peak.
把(C) 的蛋白打至硬性发泡。

4. Gradually add (B) to (A), stir to mix until there's no more lumps. Do not over-mix the batter.
慢慢把(B)加入(A),搅拌均匀即可。

5. Fold in (C) in 2 batches until well combined.
把(C) 分2次加入面糊,搅拌均匀。

6. Cook in a preheated waffle maker for 5 minutes. 
把面糊分次/ 适量的倒入已预热的松饼机,盖上,烘烤5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!

Thursday, 29 December 2016

Easy One-Pan Chicken Rice Meal 一锅熟的鸡饭


This easy one-pan chicken rice meal is sure to become a family favourite. Well, at least the home cook would love this. Less washing, easy preparation and flavourful. And, best of all, it's a great idea for last minute meal. 

I used to cook sushi rice in a saucepan, pre-soak the rice and it only takes 10 minutes cooking time. I modified the method, added the ingredients that I adapted from here and here goes my quick, easy and delicious chicken rice recipe. Hope you'll like it too. :) 


Chicken Rice cooked in a rice cooker using this recipe.
Used Jasmine rice instead of Japanese rice, water amount adjusted.
Turned out so fragrant and with some claypot-chicken-rice-style crisp. Superb.

Photo updated 24 March 2017.

一锅熟的鸡饭,做法非常简单。预先把米浸泡好,用平时煮即食面的锅来煮,十五分钟就能吃了。方便又健康,非常适合忙碌的上班族。我不用上班,但因为孩子爱吃鸡饭,当我忙的时候,就用这个煮法。


Ingredients: 1 serving 一人份

1 Boneless Chicken Thigh 去骨鸡腿 100克,洗净,抹干,切块
(about 100g, washed and pat dry with kitchen towel, cut into chunks)

1/4 tsp Light Soy Sauce 酱油 1/4小匙

Pinch of Salt 盐 少许

Dash of White Pepper 胡椒粉 少许

1/4 tsp Sesame Oil 麻油 1/4小匙

Some oil for cooking 少许油
(I use Medella Organic Coconut Cooking Oil which has neutral flavour and it's a healthier choice)

4 cloves Garlic (minced) 蒜头 4棵,剁碎

3 slices Ginger 姜 3片

1 Lemongrass (the inner white part) 香茅 1 支,去掉外皮

65g Short Grain Rice 日本米 65克 (用日本米的口感比较好)
(washed and soaked for at least 30 minutes, drained.)

100ml Chicken Broth 鸡汤 100毫升

1 Pandan Leaf 班兰叶 1 片





Some Salt (add to taste) 盐少许











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. Mix light soy sauce, salt, white pepper, sesame oil and chicken meat in a bowl. Let it marinate for at least 30 minutes.
把酱油,盐,胡椒粉,麻油和鸡肉混合均匀。腌30分钟。同时,把米洗净,浸泡30分钟。



2. Heat oil in a saucepan, add in garlic, ginger and lemongrass.
在锅里烧热少许油,爆香蒜头,姜片和香茅。





3. Cook until the garlic are lightly brown. 
炒至蒜头开始变色。




4. Stir in rice and chicken meat. Stir fry until the chicken are half-cooked.
浸泡米的水倒掉,把米和鸡肉块加入锅里,快速炒至水份蒸发。




5. Add chicken broth, pandan leaf and some salt to taste (if needed). 
加入鸡汤,班兰叶和少许盐调味。




6. Cover the saucepan with a lid, turn the heat to high, bring to a boil. Reduce heat to low, simmer for 12 minutes. When the cooking is done, turn off heat and let it sit for 3-5 minutes. Serve with vegetables or salad to complete your meal.
盖上锅盖,大火煮滚后转小火,煮12分钟。煮好后熄火,待3-5分钟即可享用。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 Nicole Mak

By Kweok Pooi Wen
By Pinnie Lim


By Elsie Tan 




Saturday, 24 December 2016

Ribena Panna Cotta 利宾纳意式奶冻



Panna Cotta is an Italian dessert that is creamy and sweet. It is simple to make at home with this easy recipe. Added a layer of Ribena jelly gives this recipe an extra hit of fruity taste and the gorgeous colour that we like....and that balanced out the sweetness of the creamy panna cotta.






意式奶冻是意大利北部的一款传统甜品。这款奶冻的口感顺滑,口感介于慕斯和果冻之间。流传至今,已经改良成一款变幻多端,可以随意配搭自己喜欢口味的甜品。这个食谱是配搭我喜欢的利宾纳果汁口味,加了水果的微酸味,即甜而不腻。非常赞!




Ingredients: Yield 6 servings
材料:


(A)

30g Water 水 30克

2 tsp Gelatin Powder 吉利丁粉 2小匙

160g Whipping Cream 动物性鲜奶油 160克

240g Fresh Milk 鲜奶 240克

60g Sugar 细砂糖 60克

(B)

100g Water 水 100克

2 tsp Gelatin Powder 吉利丁粉 2小匙

80g Ribena Blackcurrant Cordial 利宾纳果汁 80克



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. Measure 30g water in a bowl, sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes.
把30克水倒进碗里,撒上2小匙吉利丁粉,待10分钟。




2. Heat up the remaining (A) ingredients in a saucepan until sugar dissolved (do not boil). 
把剩下的(A)材料倒进锅里,开小火煮至糖溶化。不要煮沸。

3. Turn off heat, stir in (1) until gelatin fully dissolved.
熄火,倒入(1)搅拌至吉利丁溶化。




4. Pour through a sieve into pudding jars, cover and keep in the refrigerator once cooled. Let it chill until set, 4 hours or longer.
过筛倒入布丁杯里,盖好,待凉后放进冰箱至少4小时以上(或至凝固)。




5. Measure 100g water in a small bowl and sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes. Place the bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.
把100克水倒入碗里,撒上2小匙吉利丁粉。静置10分钟后把碗放进热水加温至吉利丁溶化。



6. Stir in Ribena cordial and pour this over the creamy pudding. Chill until set. 
待凉后加入利宾纳果汁,混合均匀。倒入已凝固的白色层,盖好放进冰箱。凝固后即可享用。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 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 Ruyeras Mel
By Yen Ping

By Yen Ping

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Friday, 23 December 2016

Braised Pork Belly Served In Chinese Steamed Bun 扣肉馒头[电饭煲食谱]




Thanks to Tefal and Singapore Home Cooks (SHC) for inviting me to participate in a contest to create recipe using Tefal product, one of my favourite cookware.

I am blessed to have this Tefal Optimal Fuzzy Logic 1.8L Rice Cooker that is packed with plenty of features and settings, the recipes that I am going to create with this fuzzy logic rice cooker is definitely not just rice. A rice cooker can cook more than rice and it can make wonder if you have got one with innovative technology. 

First in my menu is the ALL-IN-ONE Braised Pork Belly Served In Chinese Steamed Bun. An easy recipe that other than ingredients, all you need is a rice cooker. Simply stir fry the pork belly and spices in the inner pot of the rice cooker, cover, set the time and let it cook. When it's ready, steam the leaf bun in the steam basket. Serve with lettuce and cherry tomatoes to complete your meal. 





I have submit this recipe to Tefal for a contest entry and I am so happy to announce that I WON! I must thank all of you who have voted my recipe, thank you for your support.




Braised Pork Belly Served In Chinese Steamed Bun

Ingredients: 
Yield 3 servings 

600g Pork Belly

2 tbsp Cooking Oil

7 Lotus Leaf Bun 

1 Butterhead Lettuce 

1 Punnet Cherry Tomato

Some Coriander Leaves

(A)

2 tbsp Light Soy Sauce

1 tbsp Rice Wine 

1 tsp Sesame Oil

(B)

45g Shallot (sliced)

15g Garlic (lightly pounded)

15g Ginger (sliced)

(C)

1 Cinnamon Stick

1 Star Anise

5 Clove

1/2 tsp Chinese Five Spice Powder

1/2 tsp Cumin Powder

1/4 tsp Salt

3 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce

1/4 tsp Garlic Pepper

35g Rock Sugar

1 3/4 cup Water 


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. 


Method:

1. Wash the pork belly, pat dry with kitchen towel. Cut into 7 thick slices. Add in (A), mix well. Cover with cling wrap and let it marinate for 1 hour.

2. Turn the rice cooker on DIY mode, heat 2 tbsp of cooking oil in the inner pot. Add in (B), stir fry until fragrant.

3. Add pork belly (reserve the marinates). Cook the pork belly until both sides are slightly brown. Add in the remaining marinates.

Tips: The 3D spherical pot encourage heat circulation from all direction. Make sure there’s no overlapping when you add in the pork belly so that the sides are cooked evenly. It’s fine if the pork belly are placed at the sides of the pot. 

4. Stir in (C). Mix well. 

5. Close the lid. Set the time to 45 minutes (DIY mode). 

6. When the cooking is done, place the Chinese leaf bun on the steam basket. Open the rice cooker lid, flip the pork belly.  Put the steam basket in the rice cooker, close the lid, set the time to 15 minutes (DIY mode).

7. To serve: Gently tear-open the steamed lotus leaf bun. Place a lettuce leaf followed by a slice of braised pork belly and some coriander leaves. Serve with cherry tomatoes and more lettuce to complete your meal. 

If you like my recipe, click herefollow 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!







一般人在家煮扣肉,都是用锅来焖好几个小时,我向来也是这样煮。最近突然很想吃扣肉馒头,但是因为学校假期,儿子没上学,我真的没时间呆在厨房,所以就想了个方法,试用电饭锅来煮。出乎意料的是,效果还蛮不错的。味道好,是一定的(因为是自己调的)。口感方面虽然不会入口即化,但是还不错,也真的很省时,做法非常简单。除了材料,所需要的就是一个电饭锅。


材料:(三人份)

三层肉 600克 

油 2汤匙

荷叶馒头 7片

生菜 适量

小番茄 1小盒

芫西 少许


(A) 

酱油 2汤匙

米酒 1汤匙

麻油 1小匙

(B)

小葱头 45克, 切片

蒜头 15克,拍烂

姜片 15克

(C)

肉桂皮 1支

八角 1粒

丁香 5粒

五香粉 1/2小匙

孜然粉 1/2小匙

盐 1/4小匙

黑酱油 3汤匙

酱油 2汤匙

大蒜胡椒 1/4小匙

冰糖 35克

水 1 3/4杯

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!


步骤:

1. 先把三层肉洗净,抹干,切片。我切7片。如果你喜欢比较软的,可以切12片。把(A)混合均匀。用保鲜纸盖好,腌一个小时。

2. 电饭锅里烧热2汤匙油,把(B)炒香。

3. 加入腌好的三层肉(保留腌汁),两面煎至上色。加入之前保留的腌汁。

4. 加入(C)。搅拌均匀。

5. 把电饭锅盖好,按键煮45分钟。

6. 煮好后,把肉翻面。把馒头放进饭锅的蒸笼,盖上,继续煮15分钟。

7. 煮好后,把馒头撕开。放入一片生菜,一片扣肉和少许芫西,即可享用。建议配搭多些蔬菜和小番茄,便能享用完整的一餐。我是用Tefal Optimal Fuzzy Logic 电饭锅。如果你不是用同款的电饭锅,水份和烹饪时间需自行调整。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。


以下是食谱的图示供参考:
Here are the pictorial of the recipe:






Step 1
Tips: For more tender pork belly, cut the pork belly into thinner slices.



Step 2

Step 3

Step 3

Step 4

Step 6

Step 6




Some feedback from those who have tried this recipe:


By Pearly Toh

Monday, 19 December 2016

Creamy Mac & Cheese With Chicken & Ham 芝士鸡肉火腿烤通心粉




Warm and cheesy macaroni and cheese, every mom need a solid Mac & Cheese recipe in their back pocket. This is mine, a life saving recipe when I need to fix a quick meal with limited fresh ingredients, especially during school holiday that I have no access to market. 



Photo updated: 9 Jan 2017
Mac & Cheese with scallops, ham, mushrooms and peas. 

No-bake version using this recipe, skipped the oven. 
Tips: Cook the macaroni the night before, morning just saute ingredients and cook the sauce. ;) 芝士火腿通心粉,加了带子,蘑菇和青豆。这次做免烤的,省时!:D
 Packed for my P2 boy to eat during school recess.
If you like my school snacks idea, 
click here, LIKE & follow my facebook page to receive more bento/ school snacks idea and recipe updates.


除了儿子最爱的中餐和日本餐,其实我也蛮喜欢煮西餐的。尤其是简单又美味的意粉。不用什么技巧,可以随意加自己喜欢的配料,也可以让小朋友参与,一起玩烹饪和烘焙,是个不错的亲子乐。








Ingredients: Yield 1 adult serving/ 2 kids servings

60g Macaroni 通心粉  60克 

1 clove Garlic (minced) 蒜头 1棵,切碎

80g Chicken Breast 鸡胸肉 80克,切块,加入少许蒜盐和胡椒粉调味
(skinless, boneless, cut into chunks, seasoned with garlic salt and pepper)

20g Ham (chopped) 火腿 20克,切碎

3 tbsp Parmesan Cheese 帕玛森奶酪碎 3汤匙

2-3 Brown Button Mushroom (sliced) 鲜蘑菇 2-3 棵,切片

Some oil for cooking 少许油


Sauce: 奶酪酱

15g Butter 牛油 15克

100ml Cooking Cream 鲜奶油 (烹饪用)100克

110ml Chicken Stock 鸡汤 110克

1 tbsp Plain Flour 普通面粉 1汤匙

2 slices Cheddar Cheese 车达奶酪 2片(也可以用车达奶酪碎 50克)
or 50g Shredded Cheddar






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. Cook macaroni in salted water according to the package instruction. Drain and set aside. Preheat oven 220'C.
先把通心粉照着包装上的提示煮好,捞起备用。预热烤箱220度。


2. Heat some oil in a saucepan, cook garlic until fragrant. Add in chicken follow by mushrooms, stir fry until cooked, season with salt and pepper, remove from heat.
烧热少许油,把蒜头碎炒香。加入鸡肉块和蘑菇,少许盐和胡椒粉调味。炒熟后离火,备用。

3. In another saucepan, heat butter using low heat. 
在另一个锅里,用小火把牛油煮溶。






4. Stir in flour. Mix until smooth.
分次加入面粉,搅拌均匀。




5. Stir in cooking cream, mix well. Turn the heat to medium low. Stir in chicken broth, mix well.
加入鲜奶油,搅拌均匀。把火调至中小火,加入鸡汤,搅拌均匀。







6. Add in cheddar cheese.
加入车达奶酪。





7. Turn to low heat, stir constantly until the cheese melted. Remove from heat.
转小火,搅拌至溶解,混合均匀。离火。





8. Place macaroni, chicken, mushrooms and ham in an oven-safe earthenware dish.
把通心粉,鸡肉,蘑菇和火腿放进碗里。



9. Pour the sauce over it. Use a spoon, gently mix well. 
把奶酪酱倒入,用汤匙稍微搅拌均匀。





10. Top with Parmesan cheese.
帕玛森奶酪碎铺面。





11. Bake in a preheated oven for 10-12 minutes. When it's ready, garnish with dried parsley and serve warm.
放进已预热的烤箱,烤 10-12 分钟即可享用。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 Chiwa Choo


By Yvonne Ng

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