Thursday, August 17, 2017

Healthy Sweet Potato Rusk


Recently my thirdborn was admitted and according to doctors, his bloodcount was slightly low. They suspected that it could be due to insufficient intake of meat or iron intake. So i need to give him iron supplements. But the idea of supplements and iron from food versus supplement, definitely from food is easier to absorb n better. So, the journey begins. 

I have been googling a lot, especially when little man dont like meat. So looking into fruits & vegetables or any other form of iron! I chanced upon a few and this is my first. Reason, easy & fast to put together. The big kids can have some too. Upside, I have coconut oil at home too, which is healthy too.. 

In barely 30mins, done and sent to oven. Helper says to stamp some cute patterns. 😂😂😂 Baking for 30mins or til crispy. 



Tastewise, healthy snacks usually taste average. But having big kids asking for 2nd helping shouldnt sound too bad. Lil fussy eater had a strips without objection means ok too. Personally, not my liking and definitely taste healthy. But no harm baking them as healthy snacks to go with a cup of milk right! 

Sweet Potato Rusk (adapted from MyKidsLickTheBowl)
200g Sweet Potato
1 Cup Oat Flour
2Tbsp Coconut Oil

1) Take out skin, cut into small chunks n boil til soft. Mash with fork.
2) Take 1 cup of oat and blend into powder form, mix to sweet potato. 
3) Add coconut oil and mix well.
4) Roll out on baking sheet. Using pizza cutter and cut into strips.
5) Bake at 150-180 deg for 30mins or til crispy. Cool n store in airtight container.

Monday, August 14, 2017

Castella Cheese Cake



Much rave of Castella since b4 I was pregnant but never got the chance to explore it. Maybe to me was just another version of Chiffon cake?

Today I finallt tried the highly raved recipe, recommended by a mama fren from Whisk&Fold. I decided to halve the recipe, since it's my first attempt. And i replaced the top flour with plain flour. Yes, i forgot to add baking powder while I was mixing the meringue and so I was crossing my fingers thru'out the baking. 

I could totally smell the aroma of baking. Gosh, I missed that smell. I think my kids missed it too. And I purposely bring out my Kitchenaid for the job of mixing the meringue! So excited and cant wait for the cake to be done. I wanna see the 'wobble' dance!! 😂😂

End results, not sure if the cake/top flour would have done any difference but using plain flour is already very nice! Soft and fluffy, with the cheese oozing out. Even my 14m also enjoying it! 

Try it! 

Castella Cake (adapted from WhisknFold)
Makes a 8" cake
4 whites
45g Sugar
1/3 tsp Salt

45ml Oil
45ml Plain Flour
45ml Milk
3 Yolks

3 Cheddar slices

1) Heat up oil slightly, remove and stir in flour.
2) Microwave/scald milk 1min and add to flour mixture.
3) Add in yolks and mix well. No lumps.
4) Beat whites and salt. Add sugar gradually. Continue to beat til soft-stiff peaks form.
Meringue shld look glossy and bright.
5) Add 1/3 meringue to flour mixture. Mix well.
6) Pour flour mixture to remaining meringue and mix well.
7) Pour 2/3 batter to lined baking tin, place 3 cheddar then pour remaining batter over.
8) Bake at 150deg for 40-50mins. Skewer shld comes out clean once ready.
9) Cool slightly and serve warm.

Wednesday, September 28, 2016

Baked Cheesecake w/Oreo


Been a while since I baked after giving birth.. Was talking to my helper about my glorious baking days. And since I have been wanting to have cakes & such due to always hungry from breastfeeding thus decided to bake my own. 

Tried the recipe that I saved from Japan tasemade. Doesnt require my kitchenaid and I took out my blender and thats all I need. Fast fast ran and prepare the ingredients, popped into the oven while my poor helper have to pacify the noti lil king.. 




After 40mins, cool them for about 2-3hours and into the fridge it goes. Had 1 after dinner and find that it taste good. Only bad was the lemon zest that I itchy hands and throw them in! Haiz~~ Shall make them again!! 

Baked Cheesecake (slightly modified from Japan Tastemade
200g Creamcheese
100ml Heavy Cream
2 Eggs
40g Sugar
1Tbsp Cornflour
1Tbsp Lemon Juice

*I use oreo cookie for base and some to decorate

1) Blend all above ingredients in blender. Put 1 oreo in each cupcake liners, pour cheesecake batter til 90% full.
2) Bake in a preheat oven at 160deg for 40mins.
3) Cool completely before chilling in fridge. 

Tuesday, September 20, 2016

Cheat Dish - Sweet & Sour Fruitty Lychee Chix Bites




A fast & cheat dish when I ran out of ideas on our meat dishes. Usually I try to plan for 2 vegetable dishes. And since I dont want to have any egg dish as we had braised eggs for dinner last night, I decide to make the kids' favourite. 

With a tomato, canned lychee, it is so easy. As for chicken, I normally buy those frozen crispy chicken chunks so that the whole house wont be oily and difficult to clean up after. Adding a Spinach Fishball soup & Sambal Kangkong, we are ready to go. If really want to be fast, just omit frying a Kangkong! 

I normally baked those crispy bites instead of deep-frying them. At least wont be too oily, and also can purge out some oil/fats! Frying the sauce takes less than 10mins. It takes about 15-20mins as I baked the chicken and make the sauce! Slurp~~

Seperate the chicken & gravy so it wont be too soggy for those who eat late. =)

Sweet & Sour Fruitty Lychee Chicken Bites
1 pk of Frozen Crispy Chicken, baked for 20-25mins and leave aside

Sauce - 
1 Tomato, cubed & cut into 8 pc
1 can Lychee, drained and keep half of syrup
1Tbsp Sour Plum Sauce
2Tbsp Tomato Sauce
1/2cup Water
1/2cup Syrup
Cornstarch

1) Sautee garlic til fragrant. Add tomato and stir fry slightly.
2) Add above sauce, excluding cornstarch. Once boil, add lychee & stir well. 
3) Boil and stir in cornstarch. Off fire and keep aside til serving. 
4) Drizzle over chicken b4 serving.

Sesame Soy Sauce Chicken



Been a long while since I update my blog. With my newborn, on top of my noti older ones, I am barely having much time. Besides caring for the kids, cooking 2 meals a day & homework daily, I basically dun have time to update my blog. 

This is basically 1 of my fast dish to prepare when I am up to my neck. Seems difficult but its definetely easy, armed with my faithful slow cooker. Heard many says they can braised chicken in rice cooker & slow cooker but I never try before. Here I go today.

I added button mushrooms & hard boiled eggs after chicken is cooked. Fry 2 more vegetable dishes to go along for dinner. Slurrpp~




Sesame Soy Sauce Chicken
1 Whole Chicken
1 Garlic clove
1/2 Ginger
2Tbsp Sesame Oil
2Tbsp Oyster Sauce
2Tbsp Lt Soy Sauce
4Tbsp Dark Soy Sauce
Dash of pepper
Water, jus enough to cover the chicken


1) Wash and clean chicken as per norm. Blanch with hot water and drained.
2) Add the seasoning above, except water into slow cooker. Put chicken in and coat it all over and leave it covered for 30mins.
3) On the eletricity and add water to cover chicken. 
4) Let it slow cook and turn the chicken occassionally to make sure its cooked. 

Thursday, April 28, 2016

English Muffins (updated Apr 29)


Been craving for English Muffins since my Big Breakfast at McDonalds the other day! Wahahha~ Tried to find them at Supermarket bread or frozen section but I cant see them anywhere... Thanks to a friend who helped me to get some Cornmeal from Phoon Huat, I finally have the last missing ingredients to make my own English Muffins! 

It so happen that I saw someone sharing a recipe in FB group and I KIV-ed it so that I can attempt. This recipe comes in handy and I am making them today. I used my Breadmaker to knead and leave it to proof. The dough wasnt sticky nor difficult to handle. 


I got a 530g dough which I made into 4 x 60g, 4 x 50g and 3 x 40g. Different sizes as I wanna see the size difference so nxt batch I can make them into my preferred sizes or even packed them for my gal's school lunchbox! 

I think the only flaw was it was too 'thin' cos I was worried about being too 'pong pong' and I sort of pressed it while pan frying them. Think nxt round I shall let them be slight pong for more chewy texture. Other than that, it taste equally as nice as what McDonalds is selling over Jam & Butter! 


And i packed this for their next day breakfast! Pan-fried the Muffins after spreading butter, put sliced cheese and 2 halve sausage b4 baking them for 5mins to melt the cheese. Tadaa~ Wonderful lunchbox to school, full of love!

English Muffins (adapted from BBC)
170ml Milk
22g Beaten Egg
300g Bread Flour
6g Salt
15g Sugar
15g Butter
6g Yeast

1) I put ingredients according to the sequence and let the breadmaker knead and proof.
2) Punch out air and prepare a baking tray with some cornmea scattered over. Divide into balls and flatten with palm. Proof for 30mins
3) Heat non-stick pan, place muffins slowly and fry over low heat. Carefully look after each side to brown  equally and not burnt. 
4) Sliced into halve after cool. Store in airtight once cooled and pan-fried b4 serving them. 

Monday, April 18, 2016

Honey Yogurt Bread Loaf


Bookmarked this recipe recently and decided to bake them today. I replaced with normal yogurt and substitute cake flour for milk powder as well.

The recipe makes a 550g loaf so I took 430g into loaf and balance into 20g mini dough x7. I loved the mini buns, very soft and nice, jus nice for the kids' snack box or breakfast. The loaf is just nice to sustain a day or two of BF for us too.

I personally preferred it into bread rolls, easier to eat as its petite size. Great for my kids' small fingers too. The loaf seems a bit drier, I wonder is it cos I added a bit too much flour when handling the dough?! Nonetheless, I will still attempt this recipe but only for mini rolls for my own preference.

Here's my gal lunchboxes with the 2 variations of the bread.


Honey Yogurt Bread Loaf (recipe adapted & modified slightly from MindPatch)
65g cold milk
65g cold water
30g beaten egg
50g yogurt
12g honey
280g Bread Flour
20g Cake Flour
4g Salt
30g Sugar
3/4tsp Yeast
30g Butter

1) I put the above ingredients in the following sequence into Breadmaker for kneading. Once dough comes together then I add butter and start cycle again.
2) After 1st proof, I took out to shape and leave to proof and bake loaf in Breadmaker. Mini buns was baked at 180deg for 20-25mins til lightly browned.

Wednesday, April 13, 2016

Pork Floss


Making pork floss at home, I have never thought I would be able to do it. Recently, or rather like last year back, I saw many variations of recipes and method of making them using Breadmaker or continuous frying & stirring over stovetop. But as I don't have much time, I didn't really explore them.

Recently, as my #1 started going to P1 and requested to have daily lunchbox packed for Recess, I thought it will be good to make simple corn porridge with minced chicken or pork and add some pork floss for flavour. So here I go.

My 1st trial I followed a friend's recipe and I also didn't keep close watch on the stirring in the Breadmaker and resulted in a drier floss, and also taste wise, a bit bland. 

My 2nd trial,  I followed a friend's way of tasting the seasoning before adding to meat or using for marinating to see if there is enough flavour. But being real BLUR, I forgot to take note of measurements but I really suggest using the taste test for the seasonings as the size of meat used might differ so good to taste them first. 

I will continue to make them, tasting the seasonings first each time. And will also explore making the chicken version too. Kids really like this 2nd attempt, esp my boy. Try it!! N my gal's lunchbox!

Pork Floss
1pc Lean Meat, cut into 4 chunks
Seasonings used - Sesame oil, Lt Soy Sauce, Oyster Sauce, Brown Sugar, Honey & a bit of water ***

1) Boil meat with slice of ginger. Shredded when cool.
2) Put seasonings in a bowl and taste and add according to your preference. 
3) Add shredded pork into seasonings and mix well. Put into Breadmaker and use Jam function. 
4) After 1st cycle, check on floss to see if it's dried up or ready. As it was still quite wet, I started a 2nd cycle. Around 30mins into cycle, I checked and the consistency and dryness was right so I off and take floss out to cool before storing in air tight container.

Thursday, January 21, 2016

Simplified Mashed Potato Salad


Need to finish up the pack of baby potatoes and since my boy loves Mashed Potato, I decided to use them to make salad for him. Today we simply have Frozen Pizza along with Potato Salad. Definetely see him enjoying his lunch and finishing it up faster than usual.

Inspiration from JustOneCookBook but being lazy and rushing for time, I didnt exactly follow through. Instead I jus make use of the Japanese Mayo & Pepper to season only.. Ingredients used was Crabsticks, Ham, Egg, Potatoes. All ingredients cooked and cooled before assembling them.. 

Hope you love the salad as much as my boy does. Have fun!!


As I kept the balance salad in the fridge cos worried it will spoil by the time my gal comes back (2hrs b4 she comes back), I spread them on bread and put mozarella and toast them. Drizzle some tomato sauce and serve with Honey Drink. Yes, my boy says he wants a portion too!!


Mashed Potato Salad
4 Baby Potatoes
1/2 Slice Ham, cubes
1/2 Crabsticks, cooked & shredded
1 1/2 Hard Boil Egg, cut small
Japanese Mayonaiseg
Pepper


1) Boil Potatoes til skewer can poke thru easily. Boil hard-boiled eggs. All leave aside to cool.
2) Sautee Ham Cubes, Blanch crabsticks.
3) De-skin potato and mashed them up. Cut up hard boil eggs. Add eggs, ham & crabstick. 
4) Drizzle mayonaise and pepper and mix well. Add more mayonaise if salad looks dry. Taste and add accordingly. 
Salad can be serve immediately or chilled. 

Wednesday, October 7, 2015

小Panda Buns


Bookmarked this the moment I saw it. And what better motivation is when the house ran out of bread and I forgot to buy. Forced myself to bake them since I already bought the Heavy Cream yesterday. 

I wasnt quite sure if the steps in shaping the buns as a bit confused on the way the source guided me. So i jus shaped everything and let it go for 2nd proof. Haha~ And yes, i always cant shaped my animal buns well. Failed arts badly..

My 1st attempt. Soft and yummy buns but ugly Panda. My kids super likes it. Ok, that is enough to set me for a 2nd attempt.


I did it again the next day. Tis time i brush milk wash b4 putting on the eyes, ears & nose. It did stick well but still a bit distorted after baking. I think I need more practise.




And kiasu me, i use my Panda cutter and cut out 5 face for 'Just in case'... Wahahah. And i added Chocolate and cheese filling... 

My mistake for 1st bake: Baking tin not greased well enough so I had to pull out the buns 1 by 1 to cool on rack. But most important, it is well received by Hub & kids.

My mistake for 2nd bake: Still not greased well even though i really put lots of butter to grease it. My center roll bottom stick a bit lo. So difficult la. 

Panda Buns (adapted from HoneyBeeSweets
100ml Milk
85ml Heavy Cream
3 slices of Kraft Cheese
350g Bread Flour
1 Egg
40g Sugar
1/2tsp Salt
4g Yeast (original calls for 5g)
25g Butter, rm temp

1) Melt Milk, Heavy Cream & Cheese. I use microwave instead of stove top. 
I use 30sec interval and stir. Leave it to cool.
2) Put remaining ingredients, flour first then the rest at differenr corners of Breadmaker.
Let it knead the dough & proof the 1st time.
3) Once proof, take out dough and punch out air. Divide into 16x40g dough. 
4) Add 10g coco powder to remaining dough and knead til it becomes 1 colour well.
5) Roll and shaped 40g doughs into balls and place in greased tin.
Pinch out the ears, eyes & nose on estimation.
6) After 2nd proof, brush with milk and bake at 170deg for 30-35mins til it browned nicely.
7) Take out from oven and put on rack to cool.