Airfried Power Sticky Wings

Oh my!!!! This is another easy simple chicken wings dish which I like.  My kids love it too.  This is a crazy dish which many members in one group take turn making this dish including me.  Thank you Sharon Lam for your recipe.

Recipe adapted from: http://www.delishar.com

Instead of oven, I used airfryer

Ingredients:

12 mid wings

2 tbsp honey

1.5 tbsp light soya sauce

Juice of 1/2 lime

1-2 lemongrass, inner soft ends, minced

1 tsp grated ginger

2 cloves grated garlic

Salt and pepper for marinate the chicken wings

Spring onion for garnish

Method:

Preheat airfryer

2. In a small bowl, mix lime, lemongrass, soya sauce, honey, ginger and garlic together.

3. Make the aluminium foil like a basket, fit into airfryer and greased the base.

4. Marinate the wings with salt and pepper.

5. Place the wings in airfryer and bake at 180 deg for 10mins.

6. Open the airfryer, pour the sauce over the wings and use tongs to coat both side of the wings with the sauce.

7. Bake in airfryer again at 160deg for 10mins then another 8 to 10 mins at 180 deg.

8.  The sauce inside the airfryer will thicken and turn sticky when baked.

9. Coat the wings with the thickened sauce before serve.

Tang Yuan (Keroppi shape)

I made these Keroppi Tang Yuan for 3 years specially for my girl.  Think for all the kids, when they see cute tang yuan, they will be happily enjoying the tang yuan.  I am glad she is happy to see such cute tang yuan.

Keroppi Tang Yuan (for kids)

Traditional for adults

Ingredients for dough:

115g Vanillin Glutinous Flour

100ml water

Food colouring

Charcoal powder for black colour

Filling:

Gula melaka sugar, chopped into tiny pieces

Method:

1. Add water slowly to the flour and mix well with hand to get a moist and managable dough.

2. Separate the dough into few portion you want and add the different colourings to the doughs.

3. For Keroppi, add green colouring for face, black for eyes and mouth, pink for cheeks.

4. Roll green dough into oval shape(you can add in filling if you want).

5. Roll two white dough into small ball for eye balls. Attach on top of the face.

6. Roll two tiny black dough and flatten it with finger. Then attach it on top of the white small ball for the eyes.

7. Roll two tiny black dough into strip and attach it on the keroppi face in a "V" shape for the mouth.

8. Roll 2 tiny pink dough into ball and attach it at both side of the mouth ("V").

9. Boil the keroppi tang yuan in a pot of water under low heat.  The tang yuan is cooked when it is floating up to the surface of the water.

Ingredients for soup:

Water

Osmanthus flower

Pandan leaves

Rock sugar to taste

Method:

1. Boil the above soup ingredients and serve tang yuan with the sweet soup.

Steamed Pork Ribs

Omg!! This steamed pork ribs is really sedap!!!  You can eat few bowl of rice simply with this dish.  Yesterday I was searching the website for steamed pork ribs and saw Anncoo blog have recipe for this dish so decided to cook this dish today.  But I steamed it for 1 hours instead of 20mins as I want the meat to be soft enough for my kids to consume.  If you want it for child to consume you have to steam longer and also keep adding hot water in the steaming wok if the water decrease due to longer steaming duration.

Recipe adapted from: http://www.anncoojournal.com

Ingredients:

450-500g spare ribs (with some fats), cut into bite sizes

2 Red chillies, cut to small pieces

2 tbsp Garlic, chopped

1 tbsp Ginger, minced

1 tbsp Spring onion, chopped 

Aluminium foil to cover the steaming plate when steaming

Seasoning: 

    1 tbsp Fermented black bean, rinsed and roughly chopped

    1 tbsp Fermented soya bean paste

    1 tbsp Light soya sauce

    1 tbsp Oyster sauce

    1 tbsp Chinese cooking wine

    1 tbsp Corn flour

    1 tsp Sugar

    1 tsp Sesame oil

     dash of pepper

     2 tbsp Water

Method:

1. Combine all ingredients and seasoning together and marinate for 2 hours or more in the fridge.

2. Then place seasoned spare ribs in a shallow dish plate and cover with aluminium foil, to prevent water drips.

3. Steam at high heat for 20 minutes or until the spare ribs are well cooked (remember to add more hot water when the steaming water is drying out).

4. Garnish with extra chopped spring onion and cut chillies on top before serve. 

Note:  I steamed it for 1 hours in order for the meat to be soft for my kids to consume.

Pak Tong Gou 白糖糕

This is one of the kueh that my late dad likes but he cannot taste it anymore.  I did not know my hubby like it too so today I made this kueh and it turn out so good just like those selling in kueh kueh stall.

After steam

Ingredients

(A) 1/2 tsp of dry yeast

       1.5 tbsp of lukewarm water

(B) 100g sugar

      160ml water

      1/4 tsp salt

      3 pandan leaves, washed and tie into knot

(C) 140g finest rice flour

      150ml water

(D) 1/2 tsp cooking oil

Method:

1. Mix (A) and put aside.

2. Boil (B) till sugar dissolved. Set aside and cool. Remove pandan leaves

3. Mix (C) in a bowl with a hand whisk.  Then pour the sugar syrup in and stir to mix well.  Let it cool down.

4.  Add in the yeast mixture.  Stir to mix well then cling wrap the bowl and let it rest for 1.5 hr to 2hr for fermentation.

You will see lots of tiny bubbles by then.

5. Grease steaming pan generously with oil. Heat the pan for awhile using oven.

6. Add the cooking oil into the mixture. Gently stir the mixture then pour mixture into preheated steaming pan.

7. Steam using wok on high heat for 20 - 25 mins till batter is set and cooked.

8. Let it cool completely before cut

Soft Sweet Milk Bun

Buns buns buns!!! Finally after a long break from making bread, today I baked this Sweet Milk Bun which is so soft.  No mixer needed at all.  All done by hand kneading.  Big thank you to Goh NgaiLeng for your superb recipe.

Final product!

See how soft is the buns!

Ready for final proofing

After final proofing.  Ready to bake.

For recipe with step by step guide, please refer to 

http://mymindpatch.blogspot.sg

Grill Teriyaki Pork with Enoki Mushroom

Yesterday I saw my friend cook this dish and I ask her how to prepare this dish.  She share with me her recipe so today I try making it.  She used beef and Japanese BBQ Sauce while I used pork and teriyaki sauce.  Thank you Serene Sim for sharing.

Ingredients:

Some pork - I used the ready sliced pork for shabu shabu which is available in NTUC
1 pack enoki mushroom, cut off the bottom unwanted portion
Garlic, minced
Some light soya sauce
Japanese teriyaki sauce

Method:
1.  Wash and pat dry enoki mushroom
2. Heat oil in pan and fry garlic till light brown.
3. Add enoki mushroom in pan and drizzle some light soya sauce in.
4. Dish up and set aside.  Wipe dry the pan with kitchen paper.
5. Place 1 piece of shabu shabu pork on a plate.  Put some enoki mushroom at one end of shabu shabu pork. Then start to roll up.  After roll up, seal it with toothpick. Repeat this step till all enoki mushroom finished.
6. Pour some oil in pan and heat up.
7. Place the rolled shabu shabu pork with enoki mushroom in it on the pan and pan fry.
8. Add some teriyaki sauce and let it grill till all the shabu shabu pork is coated with the sauce.  Remove the toothpicks.
9. Serve with white rice.

Stir Fried Pork with Asparagus

Trying to clear the asparagus in the fridge so I try out this dish with simple sauce used.  It turn out yummy.

Ingredients:

10-12 stalk of asparagus, light scrap off the skin with a knife

Some sliced pork

Garlic

Light soya sauce

1tsp oyster sauce

Some corn flour

Method:

1. Marinate the pork with light soya sauce and corn flour.

2. Heat pan with oil. Fry garlic till light brown.

3. Add asparagus to pan and stir fry awhile.

4. Add in the marinated pork.  Quickly stir fry to separate the pork.

5.  Once pork is cooked, dish up and serve

Teochew Style Steamed Pomfret

My first experience steamed teochew style fish one year ago was not very successful.  This time the taste is just nice and whole family loves it so much.

Ingredients:

1 white pomfret about 500g

1 salted plum, lightly crushed and remove seed

1 tomato, sliced

2 dried mushroom, soaked and sliced

6 sliced old ginger, julienned

2 pinch salt

2 stalk coriander

2 stalk spring onion, sliced

1/2 box tofu

20g pickled mustard, wash under water and cut into small pieces

Marinade:

1tsp light soya sauce

2tsp chinese rice wine

Dash of sesame oil

4tbsp mushroom water from soaking mushroom

Method:

1. Marinate the fish with salt.

2. Mix the marinade

3. Line scallion ( bottom part of spring onion) and some ginger on a plate. Place the fish over the scallion and ginger.  Insert some ginger and some crushed plum in the stomach cavity of the fish.

4. Place ginger, tomato slices, mushroom, pickled mustard and crushed plum over the fish.

5. Steam using high heat for 10-12 mins. Garnish with coriander and spring onion.

Note:  If you see the eye of the fish pop out during steaming mean it is cooked and you can off the heat

Claypot Chicken Rice

This is one of our favourite rice that I have not cook for almost a year.  Yes!!! It is claypot rice.  We have this one pot rice for dinner tonight.

Close up photo

After mixed and drizzle more dark soya sauce

Ingredient:

3 skinless chicken thighs, deboned and cut into chunk

1 chinese sausage, sliced

2 chinese mushroom, soak with water till soft then sliced

1.5 cup of washed rice

250ml chicken stock

Water

some sesame oil

Some cai xin

Spring onion, for ganish

Marinates for chicken:

1 tbsp Superior Lee Kum Kee Dark Soya Sauce

1.5 tsp Oyster Sauce

3 slice ginger or some ginger juice

Method:

1. Marinate the chicken for 1 hr in fridge.

2. Cook the rice in claypot with chicken stock, water and sesame oil till cooked.

3. Add in sliced mushroom, sliced chinese sausage and marinated chicken thigh(remove the sliced ginger) and let it simmer for about 15 mins.

4. Add in caixin and simmer for few more minutes.

5. Drizzle more dark soya sauce and serve

Chocolate Molten Lava Cake

I am not a chocolatey lover, thus this I have delay making lava cake for almost a year.  Previous day I saw a person sharing this recipe in her personal facebook.  By looking at her ingredients used, I decided to give this recipe a try.  Bingo!!! It is nice and even my daughter love it too.  Thank you Daisy Chan for sharing.

Ingredients: (2 remekins portions)

45g semi sweet hershey choco chips

50g unsalted butter

17g cake flour

25g sugar

1 egg - I used 55g egg

1 egg yolk

Coating the remekins:

Butter

Cocoa powder

Method:

1. Boil some water in a small pot. Once boiled, off heat.  Place the chocolate chips and butter in a bowl and place this bowl on top of the pot with hot water to melt it.

2. Beat egg and egg yolk till pale with hand whisk. Add in the sugar and beat well again.

3.  Add in cake flour and mix well with spatula.  Add in melted chocolate butter mixture and mix with spatula or hand whisk.

4. Coat the remekins with butter and coat with cocoa powder on the base and side of remekins.

5. Pour the mixture into remekins and bake at preheated oven at 220 deg C for 8 mins.

Sherry's 7th "Frozen" Theme Birthday Party

Sherry turn 7 this year.  We hold a "Frozen" theme birthday party for her together with one of her friend whose birthday is few days earlier than her.  I made two "Frozen" theme cakes for both of them and they love the cakes very much.

The Birthday Girls dress in Frozen theme

Japanese Cotton Cheesecake

This japanese cotton cheesecake is real yummy. Recipe was shared by Evelyn in year 2013 from a baking group.  When I first bake this cake, my daughter love it so much.  Today I bake it for her again and when she saw the cake in the fridge, she is so happy.

Recipe for 6 inch cake size:

55g fine sugar

3 egg whites - use 60g egg

3 egg yolks

1/8 tsp cream of tartar

25g butter

125g cream cheese

50ml fresh milk

1tsp fresh lemon juice

30g cake flour

10g corn flour

Method:

1. Sift cake flour and corn flour.

2. Melt cream cheese, butter and milk over a double boiler.  Cool the mixture. Fold in sifted flour, egg yolks, lemon juice and mix well.  Sift this mixture.

3. Whisk egg whites with cream of tartar until foamy.  Add in sugar and whisk until soft peak form.

4. Add the cheese mixture to the egg whites mixture and mix well.  Pour into lightly grease and line cake pan. 

5.  Scoop some batter in a small bowl and sift some cocoa powder to it. Mix well.  Pour into piping bag and cut a tiny tip as opening.  Then draw any picture you like on the main batter.

6.  Bake cheesecake in water bath for 1hr 20min or until set and golden brown at 150deg.

Note: Baking temp and timing varies on different oven.

Cheese Sausage, Ham and Mushroom Baked Rice

I have been thinking what should I cook for dinner tonight and thinking to cook one dish meal so decided to do baked rice.  By chance, manage to find a few baked rice recipe from noobcook so I decided to try her recipe.

Recipe adapted from http://www.noobcook.com with amendment to proportion for my family of 2 adults and 2 kids

Ingredients

- 1 cups uncooked rice 

- Water to cook rice

- 3garlic cloves

- 2 to 3 slices of ham, cut to small squares

- some shitake mushroom

- some cheese sausage

- 15g butter (or use olive oil for healthier version)

- generous tablespoons mushroom soup (use Campbell’s, straight from the can – no need to mix with water or cook)

- Shredded Mozzarella Cheese

- Salt & Pepper

Directions

1. Wash and rinse uncooked rice until water runs clear.

2. In a heated wok or saucepan, melt the butter. Add the washed rice, salt and black pepper to taste. Stir well.

3. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 cups of water – adjust the water amount according to your cooker).

4. When the rice is cooked, stir in sliced ham, shitake mushroom and cheese sausage. Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until about half the depth of the dish.

5. Smear some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella.

6. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned.

Jaren's 4th Birthday

Today is my son's birthday.  He is 4 years old this year.  He loves to watch Dora Adventure cartoon so I decided to make a Dora theme cake for his celebration in his school.  Apart from the birthday cake, I have also prepared goodies bag for all his friends.

Final product from side view

Final product from top view

Artwork softcopy

Chocolate Sponge after baked

Frosting the cake

Goodies box's items

Goodies box for his friends

Garlic Butter Prawn

Simple, yummy and easy to cook dish that my family love.  It has been quite awhile since I last cook prawns so this morning I bought some prawns to cook.

Ingredient:

10 medium size prawns (remove shell)

Few chunk of unsalted butter

5 cloves garlic, minced

Some salt

Method:

1. Heat pan. Add butter in. Once butter melt, add in minced garlic. Fry till light brown.

2. Add in prawns and stir fry.

3. Add some salt and stir fry till prawns is cooked

4. Serve

Steam Fish

Since there are people request for the sauce recipe, I will share it on my little blog here.

Ingredient:

1 part of fish(threadfin, snapper etc)

2 slice of ginger (cut into strip)

1 tbsp oyster sauce (I used normal tbsp)

1/2 tbsp light soya sauce (I used normal tbsp)

1/4 tsp sugar (I used measuring spoon)

30ml water

Dash of sesame oil

Dash of ground pepper

Spring onion (for ganish if you want)

Method:

1. Wash and pat dry fish. 

2. Place fish on steaming plate. Place ginger on the fish.

3. Mix oyster sauce, light soya sauce, sugar, water, sesame oil, ground pepper in a small bowl. Then pour over the fish.

4. Steam for 8 to 12 mins until just cooked.  Time vary as depend on size and thickness of fish.

5. Serve

Teddy Bear Cookie

When I saw my friend, Sally Amudhan, post the teddy bear cookies she made, I already bookmark her picture as I want to make it for my boy's birthday's goodies bag item.  Here my chance to make this cute teddy bear cookies.  Hope all his classmates will be happy to see such cute teddy bear cookies.

After bake

Before bake

Individual packaging

It is so cute!!!

The cutter

Cookie dough recipe:

I used the recipe which I used previously butter-cookies

After you have use cookie cutter to cut the shape out, transfer to baking tray. 

Place one m&m chocolate in the centre. Slowly tilt the two hand up till it look like holding the m&m chocolate.

To prevent the m&m chocolate from cracking, bake the cookies at low temperature. (I tried my best but there is some chocolates with some cracks)

Kuih Ubi Kayu - Steamed Tapioca Kueh

Last minute decided to make kuih ubi kayu since I have all the ingredients needed.  This recipe is shared by Rosie Khoo.  It is very soft and really love it so much.

Steaming in process

After steam

Steamed grated coconut for coating

Recipe from Rosie Khoo

Ingredients:

500g tapioca (grated)

125ml coconut milk

75ml water

4 tbsp fine sugar

drop of yellow food colouring

Coconut for coating:

Grated Coconut

pinch of salt

1 pandan leaves (cut into few short pieces)

Method for steaming coconut for coating:

Steam grated coconut with pinch of salt and pandan leaves for 5mins. Then remove pandan leaves and set aside.

Method of steaming kuih:

1. Mix all the ingredients together.

2. Pour mixture into baking tin.

3. Steam at rapid boiling water for 1 hour. Then let cool

4. Once cool, cut into pieces and coat with steamed grated coconut.

5. Serve