Sunday, 31 May 2015

Cheddar Cheese Pancakes


Hi

This is my last post for Bake-Along’s 4th Anniversary.  It has been a wonderful bake.  Cheese is always the invite list.  It can make almost anything taste delicious. 


My 2 boys love pancakes.  Pancake is wonderfully simple to make.  The basic batter is so versatile.  You really can get creative with it.  My 2 boys love to eat with butter or cheese and of course, they won’t go without drizzle a good quality of maple syrup or melted chocolate.


There was some leftover (about 70g) shredded cheddar cheese in the fridge so I decided to put them all into the batter.  But my sons think they are not cheesy enough and decided to eat with cream cheese spread. 


Oh no!  These Cheddar Cheese Pancakes were so sinfully delicious especially when it served with good quality maple syrup. 
J

INGREDIENT (Adapted from Martha Stewart)
(about 7 pcs)

1 cup       All-purpose flour (I used Low Gluten Flour)
2 tbsp      Sugar (I used raw sugar)
2 tsp        Baking powder
½ tsp       Salt
1 cup       Milk
2 tbsp      Unsalted butter or vegetable oil.
1 no.        Large egg
70g         Shredded Cheddar Cheese

METHOD
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.  In a medium bowl, whisk together milk, butter (or oil), and egg. 


Add dry ingredients and shredded cheese to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine.)



Heat a large skillet (non-stick or cast-iron) or griddle over medium.  Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.


For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon spread batter into a round.  (I used a ladle which just nice to fit 1 into my non-stick small frying pan.)

Cook until surface of pancake has some bubbles and a few have burst.  Flip carefully with a thin spatula, and cook until browned on the underside.  For my frying pan size and the size of my ladle, I made up to 7 pcs.  Serve warm, with desired toppings.

Once again, thanks to 3 beautiful ladies from Kitchen Flavours, Bake For Happy Kids and Frozen Wings, for making Bake-Along thus far.



Coral Seaweed Jelly珊瑚草甜品


Hi

Singapore is all-year summer country.  Therefore, a bowl of cooling jelly is always so welcoming to cool-off the hot day.


This is Coral Seaweed Jelly.  It’s very flavourful.  I love it when I ate it the first time at a friends’ gathering.  The texture is like wobbly ice jelly.  It is lightly sweetened. 


 Through my friend’s recommendation, I bought 2 vacuum pack contains 9 cubes in a pack at one of the wellness shop.  It comes with different flavours.  I chose the one contain brown sugar, red dates and longan.  To enhance the flavours further, I have added wolfberries and dry longan to it.


Apparently I heard it contains a lot of benefit.  It contains high in collagen, calcium and iron.  Collagen! This is what it attracted me :P hahaha! It contains a natural water base fibre that aids in digestion and improve the immune system too.



METHOD
(for 1-2 person)

(1)400ml of water and boil.

(2)Put 1 cube of Coral Seaweed Jelly from the vacuum pack into the boiling water.

(3)Stir until the cube is dissolved.


 (4)When it’s completely dissolved, let it cool down before pouring it into the mould and refrigerate.


Enjoy!


It’s still May.  I’m linking it to Best Recipe fpr Everyone.  Theme is My Favourite Desserts organised by Fion of XuanHom’s Mom and co-hosted by Aunty Young


Friday, 29 May 2015

Chinese Cabbage, Prawn and Egg Soup


Hi

It was a Saturday and only hubby and I were at home.    I was cracking my head what to cook for lunch as we were too lazy to go out in such a hot and humid weather.  I wanted something easy and fast so I could quickly get out of my hot kitchen.
I went through my bookmark on lunch recipe and spotted this from Kimmy, Cooking Pleasure.  Since I have all these ingredients in the refrigerator, without further hesitation, I went ahead to cook this.


This is so simple but yet so tasty.  I really never expected that simple ingredient like these could make such a wonderful soup.  So I decided to put this recipe in my blog.


INGREDIENT
(For 2-3 persons)
200gm                    chinese cabbage 白菜 – rinsed
and cut them thin shreds.
1 small carrot       peeled and cut it in diagonal shape.
1 egg                      lightly beaten with some pepper
                                and soy sauce to taste
200gm                    shelled and devained the prawn
leaving the tails intact
½ tsp                       salt
750ml                     chicken stock
(I boiled my own chicken stock)
                                dash of pepper and sesame seed oil
                                some fried crispy garlic oil (I skipped)
                                some chopped spring onions


METHOD
(1)Heat up the chicken soup.  Add in chinese cabbage and carrots.  Let it boiled and cooked until soft or crunchy according to own preference.

(2)Add in the seasoning to taste and add in the prawns to cook.

(3)Once prawns are cooked, pour in the beaten egg in a circular pattern.  Do not stir, just let it cook for 1-2 minutes or until cooked.

(4)Off the heat and serve hot.  Garnish with spring onions.


Friday, 8 May 2015

Mango Mini Cheesecake


It’s Bake-Along 4th Anniversary and Congratulation to Joyce, Zoe and Lena for making it thus far!  I’m so glad that I can be part of it to celebrate Bake-Along with you girls and also with the rest of the bloggers.


Here’s my Mango Mini Cheesecake specially made for 
Bake-Along 4th Anniversary.
Pretty?  I think they’re pretty :P  My good friends Serene and Cindy also think they’re pretty.  Taste good? My sister-in-law said it’s very good and the boys commented it’s the best cheesecake hahaha!  My verdict is the mango topping has overpowered the cheesecake.


It was a wonderful and accomplishing bake.  

I’ve been wanted to bake these mini cheesecakes long time ago when I saw it in Anna (My Bare Cupboard)’s blog.  Her cheesecakes were so beautifully done.  
I got these mini cheesecake tins during my last trip to Hong Kong, which I couldn’t find them in Singapore.  I’m so happy that I can use it to bake for this Bake Along.


It’s not difficult to bake cheesecake.  The recipe is easy.  You won’t get wrong with it.  As for mango topping, I used the leftover ready-made mango puree and top up with some cut ripe mango.

Here’s the recipe, which I adapted from My Bare Cupboard with some of my modification.

Happy Bake-Along!!


INGREDIENTS

1.5 cups finely ground graham crackers (I used Digestive biscuits)
3 tbsp unsalted butter, melted
1.5 cups plus 5 tablespoon sugar (I reduced to 100g of caster sugar)
Cream Cheese (I used whatever I have balance in the fridge, which is about 315g)
Pinch salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature (I reduced to 3 eggs)


METHODS

(1)Preheat oven.  Stir together the smash digestive biscuits and butter and press into the bottom of the mini cheesecake tins.  Bake for about 10 minutes.  Transfer the tins to rack to cool.



(2)Beat cream cheese until fluffy.  Gradually add in the sugar.  Mix in salt and vanilla essence until well combined.  Add eggs, one at a time, beat until just combined after each (do not overmix) and scraping the bowl.


(3)Spoon the cream cheese over the crust in each tin.  Bake until set say about 25mins. 


(4)Transfer the tins to the racks to cool completely.  Refrigerate in tins, uncovered, at least 4 hours, remove from tins.  Refrigerate in air-tight containers up to 5 days.




I’m submitting this for Bake-Along 4th Anniversary and the theme is Cheesecake.  
This is organised by 3 beautiful ladies from Kitchen Flavours, Bake For Happy Kids and Frozen Wings.


Friday, 24 April 2015

Tofu Chicken Hambagu (豆腐ハンバーグ)

Hi

Last time, whenever I had this in the Japanese restaurant, I used to wonder what made Japanese meatball is so fluffy, soft and juicy. 

Finally I know the answer…  it is the TOFU that created that kind of texture.  It’ll get fluffier if the amount of tofu increased.  It is amazing that the meatball won’t fall apart and instead it’ll make into nice and firm patties.  According to Just One Cookbook, if increase the ratio for tofu, it’ll just become slightly difficult to maintain the shape of the meatballs.
What I like the most about this dish is making the teriyaki sauce from scratch.  I think it tastes better than the ready-made teriyaki sauce on the supermarket shelf.
The meatballs (I made them into patties) are so juicy and have great flavour.  I served the patties with aglio olio.  My children love it very much.  But my hubby didn’t get to taste it as he has been away for almost 3 weeks.  He is currently in Japan.  I believed he must have tasted the “real” and authentic Japanese Hambagu prepared by the local as compare to this.

Happy Cooking!

INGREDIENTS
255g       Ground chicken
142g       Medium firm tofu (about 1/3 of the package)
87g         Sweet bell peppers (I used the orange one)


1                                          Green onion / scallion (I missed out)
1 inch     Ginger (about 1 tsp grated ginger)
1                                          Egg
Salt
Freshly ground black pepper
Oil for cooking

Teriyaki Sauce
1 tbsp      Soy Sauce
1 tbsp      Sugar
1 tbsp      Mirin
2 tbsp      Rice Vinegar
½ tsp       potato / corn starch

MEDTHOD
(1)In a small bowl, whisk together the ingredients for the sauce and set aside.

(2)Wrap the tofu with paper towel and let it drain for 15 minutes

(3)Meanwhile, remove sweet bell pepper seeds under running water and dry completely.

(4)Mince the sweet bell peppers, chop the green ion finely (I missed this), and grate the ginger.

(5)In a large bowl, combine ground chicken, sweet bell peppers, and green onion. Break the drained tofu into small pieces.



(6)Add the egg and mix all together.

(7)Add the grated ginger, salt, and black pepper and combine well.

(8)Using two tablespoons make a small ball. (I made into patty)

(9)Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.


(10)When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.

(11)When the meat is cooked through, add the first batch back into the pan (if there are any).

(12)Pour the sauce over and reduce the sauce until it thickens.

(13)Flip the meatballs to coat both sides with the sauce.




I’m submitting this recipe to Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY.  The April, the theme is Chicken and it is hosted by The Domestic Goddess Wannabe.


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