MINI APPLE PIE

Apple pie 

is many people's favourite.

There are countless recipes in the web

and all claim to be the best.

I find this recipe suits my taste buds.

I like it because of its

1) buttery crust

2) not so sweet filling

3) just right spiced apple filling

If you like to try, here is the recipe:

Short Crust Pastry

135g all purpose flour, sifted

65g cold butter, cubes

1/4 tsp salt

5 Tbsp ice water (may not use up all)

1. mix together salt & flour

2. cut cold butter into the flour

3. using the tips of the fingers, rub the butter into the flour

4. when it resembles fine bread crumbs, add cold water just enough to combine

5. make into a ball, cover & refrigerate for 1 hour while preparing the filling

Apple Filling

2 large apple, peeled, cored and chopped

2 Tbsp brown sugar

1 Tbsp caster sugar

1 Tbsp all purpose flour

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

Egg Wash

1 egg yolk + 1 tsp water

Method

1. toss all ingredients together and leave aside until required

2. roll out pastry to cut into size to line the base of the small pie dish

3. scoop filling to fill the dish

4. cut another sheet of pastry to cover the pies and press the edges together

5. make slits on the top and decorate as you wish

6. egg wash 

7. bake in preheated oven 180'C for 30-35min

APPLE WALNUT STRUDEL

Apple Strudel

are usually made with phyllo or filo dough,

which is a very thin unleaven pastry,

stacked up and brushed with butter or olive oil in between.

I make it with a short crust pastry.

Forgive me for the unsightly braids.

I need more practice to make it look better.

To begin,

I need to prepare the short crust pastry

and have it refrigerated for an hour.

Short Crust Pastry

135g all purpose flour, sifted

65g cold butter, cubed

1/4 tsp salt

5 Tbsp ice water (may not use up all)

1. mix together salt & flour

2. cut cold butter into the flour

3. using the tips of the fingers, rub the butter into the flour

4. when it resembles fine bread crumbs, add ice water just enough to combine

5. form into a ball, cover and refrigerate for an hour while preparing the filling

Filling:

2 large apple, peeled, cored & sliced thinly

3 Tbsp brown sugar

1 Tbsp all purpose flour

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

some dried cranberries

1/4 cup walnut, toasted & chopped

Egg wash

1 egg yolk + 1 tsp water

Method:

1. toss together apple, sugar, flour, cranberries and the spices

2. leave aside until required

3. when ready to assemble, mix in walnuts

4. roll the pastry into a rectangle about 11" x 9"

5. put the filling onto the centre of the pastry, lengthwise

6. leave top & bottom 1.5", and sides 2" or more

7. make slanting slits of 1/2" apart on both sides

8. fold in the top and the bottom flap

9. fold the sides, one by one, alternating left and right to make braids

10. egg wash and bake in preheated oven 180'C for 35-40mim

Note:

This recipe is not very sweet.

If you have a sweet tooth, sift some icing sugar on the top the strudel when done.

PANCAKES

Pancakes

How about some hot Pancakes for breakfast?

I would love to have it with butter and maple syrup.

Tea time is just as good

if I can have it with some freshly cut fruits and ice creams.

Pancakes

100g self raising flour
1/4 tsp baking soda
1 egg

2.5 Tbsp sugar

100g milk

1/4 tsp salt

1 Tbsp melted butter

1. sift together flour and baking soda
2. add salt & mix well. Leave aside
3. whisk together egg and sugar 

2. add milk and whisk until sugar dissolves

3. sift in flour and mix to form a smooth batter

4. add melted butter & mix well

5. leave aside while preparing the frying pan

6. heat up a frying pan, coat pan will a little oil 

7. pour 1/3 cup of batter onto the hot pan, allow to cook until top bubbling

8. carefully turn over and cook the other side until brown.

9. serve before it gets cold

BRAISED PEANUTS

Braised Peanuts

is usually served as an appetizer.

These peanuts are soft, tasty and has the aroma of 5 spices.

It may seem that these peanuts are not easy to soften

but with the help of the pressure cooker 

or slow cooker

the job is very much easier.

If you wish to give it a try..

Braised Peanuts

300g large peanuts with skin 

Braised Ingredients

3 Tbsp soya sauce

1 Tbsp ginger juice

1/2 tsp 5 spice powder

1/2 Tbsp sugar

a few pepper corns, smashed

1. soak peanuts for at least 6 hours

2. drain & bring to a boil with just enough water to cover the nuts 

3. when boiled, drained

4. in a slow cooker combine braise ingredients & the boiled peanuts

5. add 400-450g water (slightly over the level of peanuts) and cook until soft

GRAPEFRUIT ORANGE LEMON MARMALADE

Grapefruit Marmalade

is your choice if you want you marmalade

fruity, sweet and with a hint of bitterness.

I love its taste.

I spread it on bread and scones,

as fillings in cakes and muffins,

I even dilute it into a drink!

A warm and refreshing Grapefruit Drink!

The ingredients are simple

but you need a bit of patience to have it done.

If you are interested in this recipe...

Grapefruit Marmalade

1 large (290g) grapefruit

1 large (150g) lemon

2 (335g) oranges

450g sugar

600g water

1) wash fruits and boil whole in water in a saucepan

2) simmer uncovered for 40min, turning once or twice, until skin is soft

3) remove fruits to cool, retain the water

4) slice off rind from fruits and cut into thin  strips

5) discard the white part or pith

6) chop up the fruits, discard the seeds

7) put all fruits and rind back into the water

8) boil for 30min or until liquid is reduced to half

9) add sugar & stir over gentle heat until marmalade gels

10) test by dropping a small drop into a glass of water. 

       If the drop does not spread, it is ready.

Ding Mee Ling July 27 at 7:43 AM Such a delightful breakfast with your marmalade. A marvelous combination Katie Foong. Bringing Flashbacks of my late Father in law enjoying his crackers. Marmalade was one.

WARM GINGER DRINK

GINGER

works wonder in our human bodies.

It keeps the body warm
especially for:
a) ladies during confinement, after child birth
b) habitual running nose and cold
c) ladies' general health
d) remove water retention in the body

This is easy to prepare
and can be kept in the fridge for 4 weeks or more.

In the morning,
use a dry spoon, scoop 1 Table spoon of the ginger juice
into 1 cup of hot or warm water.
Add some raw sugar to taste and drink.

It will eliminate the dampness in the body.
Sugar is added to maintain the warmth in the body
so it must not be omitted.

It comes in handy 
when you need some ginger for your cooking
or when you run out of fresh old ginger,
simply scoop a teaspoon or two into whatever you are cooking.

Warm Ginger Drink

1/2 kg old bentong ginger

1) scrape the skin of the ginger, cut into small pieces

2) juice it 

3) bring the juice to a boil

4) remove from heat and allow to cool

5) pour into a glass bottle and refrigerate.

Note:

1. do not drink with honey, may cause stomach upset

FOOCHOW RED CHOW PORK

Foochow Red Chow Pork

is 

a traditional Foochow dish

served during grand feasts like weddings and birthdays!

The pork belly is cut into chunks

and simmered to tender, not soft!

I have almost forgot about this dish

until my hubby requested.

The ingredients are simple and easy to cook.

If you are interested...

Foochow Red Chow Pork

300g pork belly, cut into bigger than bite size

3-4 slices old ginger

3 Tbsp red yeast residue (chow)

sugar, salt & pepper to taste

1/4 tsp sesame oil, optional

1) heat up some oil in a small saucepan

2) add ginger slices and fry until fragrant

3) add pork and toss & turn until the meat shrinks

4) add chow and mix well, add water enough to cover the meat

5) cover and bring to a boil, allow to simmer until meat is tender

6) add seasoning.

7) serve with steamed rice.

Note:

This dish tastes better if a little more sugar is added 

AGAR AGAR SOYA

Agar Agar Soya

is a refreshing dessert on a hot day.

It will also complement 

with a spread of  wonderful dishes during a gathering.

This is easy to prepare

and can be prepared days ahead of the function.

Agar Agar Soya
12g agar agar powder
500g water
200g sugar
3 pandan leaves, knotted
1500g soya milk

1. bring to a boil agar agar powder, sugar and water
2. add pandan leaves for fragrant,
3. boil until agar agar has fully dissolved, remove pandan leaves.
4. mix in soya milk & pour into cups
5. chill before serving

CHINESE STYLE DRY PORK CHOP

Chinese Style Dry Pork Chop

is what we have been eating since young.

It is dry 

with minimum thick sauce in oil.

My mom likes lean meat, so prefers to use pork loin.

As for me and my family,

we prefer some fats so we use pork belly instead.

Nevertheless, these are just as good

because they are all soft, tender and flavourful.

Chinese Style Dry Pork Chop

adapted from beyondnormblog

Ingredients:

500g pork belly, cut into 1cm thick slices

1-2 Tbsp oil for frying

Marinate (mix together)

1 Tbsp corn flour (as tenderiser)

1.5 Tbsp light soy sauce

1/2 Tbsp fish sauce

1 Tbsp rice wine

1/2 tsp sesame oil

1 Tbsp sugar

1 tsp dark soya sauce (optional)

white pepper and salt to taste

1. marinate pork slices with marinate mix for at least an hour

2. heat up oil in a non stick pan

3. fry pork slices on both sides till browned and cooked through.

4. if the chopstick can go through the meat, it is done. 

    Do not overcook as the meat as it will be tough!

5. enjoy with steam rice

ALMOST SARA LEE POUND CAKE

Sara Lee Pound Cake

was the only cake that was always available in my home 

when my children were young.

Those days,  I had no time to bake 

so I would buy and have them frozen,

thaw whenever I need for breakfast or tea break.

I have been wanting to re-create this cake,

but it has long been in my to do list.

(so you know how long is my list!)

I was so delighted when I know that Goh NgaiLeng has done so!

Thank you Goh NgaiLeng for your sharing your recipe.

She calls this Almost Sara Lee Pound Cake

because it is almost a replica of Sara Lee Pound Cake,

especially its velvety crumbs.

Almost Sara Lee Pound Cake

110g cake flour

15g milk powder

1/2 tsp baking powder

3 eggs

110g butter, softened

110g fine sugar

1/4 tsp salt

1 Tbsp golden syrup

1/2 tsp vanilla extract

20g lemon juice

Method

1. sift together cake flour, milk powder and baking powder and leave aside

2. beat eggs and set aside

3. cream butter, sugar and salt together until light and fluffy

4. gradually in 3 additions, mix beaten egg to the cream, mix well

5. mix in vanilla, golden syrup and lemon juice

6. sift in flour and mix briefly. DO NOT OVERMIX

7. pour into a lined bread pan

8. bake in preheated oven 170'C at the middle rack for 40-50min

Chocolate Sara Lee Pound Cake

I have replaced 18g of cake flour with Cocoa powder.

BRAISED CHICKEN FEET

Braised Chicken Feet

can be ordered from most Dim Sum restaurants.

I love braised chicken feet.

You will not be surprised when one of my daughters,

once told me that she doesn't like Braised Chicken Feet anymore.

She must have eaten it so frequently last time,

 haha!

I love the aroma of these 2 spices, cinnamon sticks and star anise.

I like it spicy too, 

so some dried chilis are added to enhance the flavour.

Preparing the chicken feet may be a tedious job,

but it is worth the trouble if you love homecooked.

To prepare chicken feet:

7 pairs of chicken feet

1. cleaned & chop into 2 pieces each feet

2. wipe dry and marinate with dark soy sauce and a little salt

3. leave in the fridge for a day or 2 until the skin is dry

4. deep fry the feet in hot oil

    (make sure to cover the kuali when you put in the feet as hot oil may splash)

5. protecting yourself by holding the pan cover in front of you, turn the feet over.

6. before you cover again, splash a little water into the hot oil, cover

7. when the sound starts to subside, it is ready. 

8. remove the feet and set aside until required. If not cooking the same day, freeze it.   

To Braize:
all the fried chicken feet
3 mushrooms, soaked overnight, cut into bite size or smaller
few slices of ginger
1 large clove of garlic
few pepper seeds, optional
2" cinnamon sticks
3 star anise
5 -6 dried chilis

Sauce, 

mix together

65g light soya sauce

25g rock sugar

1/4 tsp Maggie seasoning

1. pour boiling water onto the fried chicken feet to remove the excessive oil from deep frying.

    soak for awhile and drain.

2. put chicken feet into a pot, pour enough water to just cover the chicken feet

3. put in the rest of the braising ingredients, bring to a boil

4. turn the heat down, and continue simmering

5. add the prepared sauce and continue cooking until done

6. enjoy

HOMEMADE YOGHURT

Ever tried making some yoghurt at home?

You will be surprised how easy it is!

With only 2 ingredients!

I have been wanting to show you this simple method

but 

always forget to buy a tub of yoghurt to show you.

1) buy a small tub of yoghurt,

can be of any brand.

I bought this Fernleaf, plain

  

2) Heat up one cup of fresh milk, just warm to the touch.

I mean you just touch the milk with the tip of your clean finger.

If it feels warm, it is the right temperature!

3) pour the milk into a glass bottle

and stir in the tub of yoghurt until well mixed

4) put a LOW metal stand in your slow cooker & pour in hot water.

Make sure the hot water level is below the top of the stand.

So that when you place the bottle of milk onto the stand,

it does not touch the hot water!
Place the bottle on the stand.

5) cover the slow cooker and leave it until the next morning.

Note:

1) Always remember to leave behind 2-3 heaped Tbsp of yoghurt to start the next batch!

     Like this, you do not need to buy another tub. 

2) I have tried with milk powder, also successful. 

MANGO PUDDING

Mango Pudding

I love mangoes.

I love eating them freshly cut.

My grandson also likes mangoes.

I think he may like this mango pudding

which is fragrant, sweet and soft.

If you cannot finish all at one go,

it can last for the next 2 days!

Mango Pudding

350g mango puree (from freshly cut mango)

250g mango juice (store bought)

1 Tbsp gelatin

1 Tbsp water

1. sprinkle gelatin in 1 Tbsp water, double boil until fully dissolved and tranparent

2. stir to combine mango puree, juice and gelatin until well mixed

3. pour into serving bottles or cups, refrigerate until set

4. enjoy

SWEET POTATO BALLS

Sweet Potato Balls

made with orange sweet potatoes

made with white sweet potatoes

Sweet Potato Balls

is a common snack loved by many.

For health reasons many have also refrained from eating it

because it is Deep Fried!

If you are like me,
prefer the sweet potato balls to be soft and tender,
this is the right recipe for you.

If you prefer a chewy type
add 5g of glutinous flour to the dough.

Sweet Potato Balls

300g sweet potato, cut into small pieces

30g sugar

a pinch of salt

60-65g all purpose flour

1. steam the sweet potato until soft

2. add sugar and mash with a fork while it is still hot

3. add salt and flour, knead until just combined (may not use up all flour)

4. roll into balls and leave aside while getting ready to fry

EGG WHITE BISCUIT

Egg White Biscuits

Have you eaten these biscuits before?

During my childhood days

they weren't many types of biscuits to choose from.

We call these little yellowish round biscuits,

"Egg Yolk Biscuits"

because it has the shape and colour of egg yolk.

I was so excited when I saw the photo shared by Jong Shias Chin

and 

was told that Kenneth Goh shared this in his blog.

He discovered that these were made with egg white only!

Thank you Kenneth Goh.

Here it is:

Egg White Biscuits,

 to bring back the sweet memories of childhood days.....

Egg White Biscuits

100g cake flour

80g melted butter

60g icing sugar

2 egg white

1. using a whisk to mix together flour and melted butter, leave aside

2. whip egg white until foamy, gradually add sugar. Beat until stiff peaks

3. fold egg white into the flour carefully, until well combined

4. using a round nozzle, pipe batter onto a parchment lined baking tray,

    leaving some space in between to allow for expansion.

5. before sending into the oven, drop the pan onto the table to let trapped air escape

6. bake in preheated oven 160'C in the middle rack for 15-20min

Note: 

can bake it a bit longer to get a darker shade.

ONE PROOF BUNS WITH SWEET CORN CUSTARD FILLING

There are 2 steps to this Bun.

1st we need to cook the Sweet Corn Custard Filling.

It needs to be chilled for easy handling.

After that only proceed to make the buns

I have adapted the Sweet Corn Custard Filling
 from Vivien Chong's recipe

Sweet Corn Custard Filling

150g canned cream sweet corn

160g milk or coconut milk

10g corn flour

10g cake flour

10g custard flour

40g sugar

1 large egg 

1/2 tsp vanilla extract

10g butter

1. beat egg and sugar and leave aside

2. sift together all flours into the milk, mix well

3. combine (1) & (2), strain into a sauce pot

4. cook over medium low heat, stirring all the time

5. add in cream sweet corn, stir until custard is thick and smooth

6. add vanilla and butter

7. transfer to a bowl, covered and let cool before chilling it

For the Buns,

I have adapted the recipe from Sy Yong's

Easy One Proof Bun

One Proof Bun

260g bread flour ( I used 240g bread flour+20g whole meal flour)

25g sugar

1 AA egg (take out 1 Tbsp for egg wash)

60g milk

60-70g water

3/4 tsp instant yeast

25g butter

1/3 tsp salt

1. all ingredients into the bread machine, bread dough cycle 

   (Note: after kneading need to rest only 15min)

2. divide dough, wrap in the filling and shape as you like

3. allow buns to proof 60min or until double in size

4. egg wash

5. decorate as desired by diluting the custard filling with a little milk, and pipe on the buns

6.bake in preheated oven 190'C for 20-25min