Monday, 17 April 2017
I had this fibreloaded breakfast yesterday morning. These are really delicious and perfect for breakfast. All these ingredients are easy to find in your pantry. Baked beans are not only for eating straight from the can but can be transformed into yummy recipes.
Baked beans stuffed French Toast
2 pcs white bread
1 piece ham
2 tbsp Ayambrand Baked Beans in Cheese
1 tbsp milk
1/2 tsp sugar
Place the ham on 1 piece of white bread.
Spoon the baked beans in the centre.
Cover with the other piece of bread.
Use a toothpick, break into half and poke into 2 corners of the bread to prevent the bread from separating while frying.
Crack the egg into a plate and add in sugar and the milk.
Mix well. Dip both sides of bread into the egg mixture.
Heat up a frying pan, add in 1 tbsp of butter.
Carefully transfer bread to pan and fry till golden brown on both sides.
Remove toothpicks and serve with a sunny side up egg for a fibre loaded, delicious breakfast.
Sunday, 9 April 2017
Really simple recipe that is popular with my nephews many years ago. Ingredients are white bread and toppings are also of your choice or whatever you can find in your fridge. A great supper snack and is so easy to do.
Bread toast Pizza
2 pieces of white bread
1 piece ham, diced
Green capsicum cubes
4 tbsp Mozarella cheese
Sauce: 2 tbsp tomato sauce/ ketchup
1/4 tsp meat curry powder
Mix tomato sauce and curry powder together.
Spread tomato sauce onto bread and spread with mozzarella cheese.
Topped with ham, capsicum and pineapples.
Spread with mozarella cheese.
Bake in a preheated 180° oven for 10 mins or more depending on your oven temperature.
Serve while pizza is hot.
Sunday, 19 March 2017
This is a simple fried beehoon breakfast dish. You can find this at coffee shops selling economical fried beehoon and fried noodles. For just $1 you can have a packet of kosong fried beehoon, unless you add extra ' liao ' like luncheon meat, fried egg or veggies. But I always like mine kosong.
Soya Sauce fried beehoon
200gms beehoon, soak in tap water for 20 mins
50 gms taugeh
1 tsp minced garlic
1 knorr ikan bilis cube dissolved in 200ml warm water
2 tbsp light soya sauce
2 tbsp cooking oil or lard
Heat up oil in the wok and add in garlic and fry till lightly brown.
Add in the drained beehoon and fry for a minute.
Throw in the taugeh and give it a toss.
Drizzle the soya sauce at the sides of the wok and continue frying for a minute.
Slowly add in the ikan bilis stock and toss the beehoon with a pair of chopsticks.
Do not add in all the stock or the beehoon will be soggy.
When you think the beehoon is soft enough stop adding the stock.
Combine well and serve fried beehoon with fried sesame seeds on top and sambal chilli on the side.
Monday, 13 March 2017
Loh Mai Kai is a popular breakfast dish that are sold together with baos at coffeeshops or during yum char at restaurants. It's a glutinous rice dish steam together with marinated chicken, mushrooms and Chinese sausages. I like to serve this with chilli sauce at the side.
Loh mai kai ( 5 servings )
300 gms glutinous rice, soak for 1 hour and drained
300gms boneless chicken, cut to bite sized pieces
5 dried mushrooms, soaked till soft
1 Chinese sausage, sliced
Marinade for chicken and mushrooms:
2 tbsp soy sauce
1/2 tbsp dark soya sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tbsp ginger juice
1 tbsp cornflour + 2 tbsp water
Marinade for rice:
2 tsp oyster sauce
1tsp dark soya sauce
1 tsp sesame oil
1 tsp pepper
1 tsp salt
Marinade chicken and leave aside for 1 hour.
Add marinade for rice and add enough water to cover rice and steam for 15 - 20 mins.
Heat up 1 tbsp oil in wok and fry 1 tsp mince garlic till brown.
Add in marinated chicken, mushrooms and fry till chicken turns white.
If mixture is dry, pour in 50ml of water and mix well and let mixture comes to a boil.
Leave mixture to cool.
Place chicken, mushroom and sliced sausage at bottom of aluminum bowl.
Top with steam glutinous rice.
Flatten mixture with a spoon and cover with a piece of aluminum foil.
Steam over high heat for 20 mins.
Invert on a plate to serve. Garnish with spring onions and coriander.
Sunday, 5 March 2017
This Beef Rendang recipe is a recipe I adapted from a few recipes, years ago. I ommitted some ingredients and add some. This is the way I want my beef rendang to taste. So yummy with steaming hot rice and french loaf.
A) 1 kg beef, cut into cubes
B) I large onion, sliced
1 inch galangal or lengkuas, sliced
1 inch ginger, sliced
1 tsp tumeric powder
6 cloves garlic
2 lemongrass, sliced.
2 tbsps chilli paste
4 green chillies
1 tbsp meat curry powder, do not blend. with the ingredients.
C) 50 gms kerisik, fried coconut
200ml coconut milk
1/2 tsp salt
1 tsp sugar
D) 1 cinnamon stick
1 star anise
Blend ingredients ( A ) till fine.
Heat up 4 tbsps oil in a pan and add in (D) fry for a minute.
Add in blended ingredients and curry powder, fry till oil seeps thru.
Throw in the beef and stir till combine.
Pour in coconut milk, kerisik and combine well.
Cook over small fire for 1 to 1 and a half hour till meat is soft.
If liquid evaporates too much, add in more water to cook.
Add in seasonings to taste.
Serve with rice or with french loaf.
I cook this dish in an electric Pressure Cooker today and it only took 40 mins. Decreased the quantity of water if cooking in a pressure cooker.
Friday, 10 February 2017
Another Chinese steam cake recipe. Radish steam cake or Lor Bak Go. It's very popular during Chinese New Year and families would steam this cake as gifts for family and friends or fry it for visiting guests on CNY. After steaming the cake, let it cool and then cut into slices to shallow fried in oil. Serve this snack with your favourite chilli sauce.
Lor Bak Go or Steam Radish cake
340 gms rice flour
2 tbsps wheat starch
2 tbsps cornflour
1.2 litres water
1 tsp salt
2 tsp sugar
1 tsp chicken powder
1 tsp pepper
1 stick lup cheong, diced
50 gms dried prawns, soak and drained
30 gms small scallops, soaked and drained
5 mushrooms, soaked, drained and diced
600 gms shredded radish, cooked in boiling water for 10 mins and drain
Pour 600ml water into a mixing bowl and add in the flours.
Use a whisk to combine well. Leave aside.
Heat up 1 tbsp oil and fry dried prawns for a minute.
Add in scallops and lup cheong. Fry till fragrant, then add in shredded radish and mix well.
Pour in remaining 600 ml water and seasonings.
Let mixture comes to a boil and add in rice mixture.
Keep on stirring till mixture thickens.
Transfer mixture to a greased 8 inch tray or 2 loaf tins ( 9 and a half × 4 ) and steam for 30 mins.
Let steam cake cool.
After cooling , slice and panfried till golden brown.
Serve with your favourite chilli sauce.
Sunday, 29 January 2017
Woo har is a CNY snack that is not so well known because of the time consuming task of frying and preparations. I tried this snack 2 years ago when my nephew's MIL gifted me a bottle of her homemade Woo Har. I don't know why it's named Woo Har cos there's no har ( prawn) in this snack. Although all the ingredients are very simple, this snack needs to be prepare in small batches because the taro tends to turn limpy after adding in all the dry ingredients. Mind you it's very addictive. I adapted this recipe from wendyinkk.blogspot.com. I made some changes to the seasonings.
250 gms taro, cut into strips
A bunch of coriander leaves, washed and dry
2 tbsps glutinous rice flour
1 tsp chicken powder
1 tsp 5 spice powder
3 tbsp sesame seeds
2 tsp pepper
Transfer the taro into a mixing bowl.
Add in the seasonings except glutinous rice flour and mix well.
Lastly add in the glutinous rice and mix till yam are covered with the glutinous rice flour.
Heat up a pot of oil and dropped a small ball of the mixture ( try to add some coriander and sesame seeds into the mixture before dropping into the hot oil)
Fry until it's golden brown and place on kitchen towel to absorbed the oil.
Cool before storing.
Note: This recipe makes less than 20 pcs Woo Har.
Sunday, 1 January 2017
I am ushering in the New Year with an ingredient I am not familiar with, Organic Virgin Coconut Oil. This is the first time I am baking with Coconut oil. I am using #Ayambrand Organic Virgin Coconut Oil for this cookie recipe. The smell of coconut oil fills the kitchen and the taste of the cookie is heavenly and coconutty. I don't like soft cookies so I bake a little longer for a crispier cookie.
Coconut oil Cranberries Cookies
200 gms self raising flour
125 gms Ayambrand Organic Virgin Coconut Oil
50 gms dried cranberries
50 gms chopped walnuts
40 gms caster sugar
40 gms brown sugar
Sift flour and leave aside for later use.
Place coconut oil and sugars in a mixing bowl and beat till creamy.
Add in the egg and continue to beat till combined.
Slowly add in flour, walnuts and cranberries alternately till all the ingredients are well combined.
Preheat oven at 160°.
Line a tray and scoop mixture onto tray using a small ice cream scoop.
Flatten the dough for a crispier cookie.
Place more cranberries on top of dough if desired.
Bake for 20 - 25 mins till golden brown, depending on your oven temperature.
Let cookies cool on tray for 5 minutes before removing.
Cool cookies before storing in containers.
These cookies bake with coconut oil will filled your kitchen with the aromatic smell of coconut when it's baking in the oven. Bite into a piece of coconutty heavenly cookie that is absolutely different from cookies bake with butter.