TAMARIND CHICKEN

Tamarind Chicken
has a sweet and sour taste
with aroma of turmeric and not spicy!

Do not forget to cook more rice as it is very appetizing.

I have adapted this recipe from
Shirley Ong Geok Mooi's Assam/Tamarind Chicken.

Tamarind Chicken

2 chicken drumstick, chopped into bite size

2 Tbsp oil

1 big lemongrass, smashed

1/2 tsp tamarind paste

sugar & salt to taste

Rempah:

blend together

1-2 dried chilli, soaked in boiling water to soften

8 shallots

4 pips garlic

3/4" fresh fresh turmeric

1. heat up oil in a kuali, add the rempah & fry until fragrant

2. add lemongrass & chicken pieces, fry until chicken pieces shrink

3. add some water and allow to simmer until cooked

4. add tamarind paste, salt & sugar to taste

Note:

I have replaced the fresh turmeric with turmeric powder

so the colour is not so bright.

TONKIN JASMINE

Tonkin Jasmine
Scientific name: Telosma Cordata
is commonly known as
夜香花 or 夜来香
in Chinese

It is said in www.huabaike.com that it could improve vision,
reduce eye redness and irritation.

It is a flower but usually cooked and eaten as a vegetable.

It is only available from May to August every year.

2 common methods of cooking is

1) fry with egg

2) boil soup with minced pork

BRAISED SOUR PLUM PORK KNUCKLE

Braised Sour Plum Pork Knuckle

is an appetizing dish to go with steamed rice.

Braised Pork Knuckle
with Sour Plum

Some like to use the soaked plum sold in bottles

but I prefer the taste of dried sour plums.

This one I have added dark soya sauce!

Braised Sour Plum Pork Knuckle
450g pork knuckle, chopped

4 sour plum

1 Tbsp light soya sauce
dash of dark soya sauce for colour ( I added more because my hubby likes it dark)

1/2 tsp sugar, optional

1 Tbsp cooking oil
Either 3 sprigs of spring onions, cut into 1" lengths
           or 1 large onions, sliced

1.  pour boiling water over the pork knuckle pieces to remove smell and dirt.

2.  soak awhile then clean in running water.

3.  heat oil in a pot , add the white part of spring onions to fry

4.  add pork knuckle pieces to fry until shrink.

5.  add sour plum and enough water to cover the pork

6.  bring to a boil, then reduce heat to simmer for 30min

7.  add soya sauce and sugar to taste

8.  when meat is soft enough, add spring onions and dark soya sauce if necessary

9.  allow to sit until ready to serve.

Note:
1. Colour should be light, but I have added more because my hubby likes it dark.
    Dark colour will affect its taste!
2. The gravy should have boiled down to just enough to cover the bottom of he bowl.

ZUCCHINI FRITTERS

Zucchini Fritters

I have never tasted Zucchini.
By its appearance, I thought it is another species of cucumber.

The vegetable seller told me it is nice to eat,
simply fry it will do.
So I bought one piece, yellow colour one.

Many of my Facebook friends gave suggestions of how to cook this.
My niece Linda Su suggested Fritters.
And here it is: Zucchini Fritters!

After I googled, I realized that it has 10 health benefits!

Here is an extract from Pinterest:

This recipe is found in www.justataste.com

Zucchini Fritters

1 zucchini 7" length, shredded

3 Tbsp all-purpose flour

2 eggs, lightly beaten

3 sprigs scallions, cut into small pieces

1 Tbsp oil

salt & pepper to taste

1. mix some salt to the shredded zucchini, and allow it to stand for 15min

2. squeeze out as much liquid from the zucchini as possible

3. transfer the zucchini to a large bowl, mix in flour, egg and cut scallions

4. add seasoning to taste

5. heat up oil in a pan

6. once the oil is hot, scoop 2 Tbsp mounds of batter into the pan, press lightly

7. cook for 2-3min, then flip over and cook another 2 min until brown and cooked through.

8. serve warm when it is crispy.

HONEY LEMON BUTTER POUND CAKE

Honey Lemon Butter Pound Cake

is a simple and yet surprisingly flavourful cake.

Without using the egg separation method

the crumbs are not fine but

It is the signature of a pound cake!

I love the bright yellow colour.

I have adapted this recipe from Barry Apek's

Honey Lemon Butter Pound Cake

4 large eggs, weigh & remove enough egg white to leave

175g of egg

50g lemon juice

25g honey, stir into lemon juice above

250g unsalted butter

250g self-raising flour

200g caster sugar

1/2 tsp salt

1. cream butter, sugar and salt until light & fluffy

2. add eggs, one at a time, beat until well incorporated

3. fold in flour in 3 additions, alternate with honey-lemon mix

4. pour into a greased, bottom-lined, 8" round pan or 2 loaf pan

5. bake in preheated oven @ 170'C 

6. 1st 15min at high level, next 45min at the bottom level.

7. leave to cool on rack

ZUCCHINI SALTED EGG SOUP

Zucchini

a summer squash,

is a member of the gourd family.

I have extracted this from Pinterest to share:

These are sold either in green or yellow.

I have bought the yellow one.

Thank you Jessie Tee for introducing to me

Zucchini Salted Egg Soup

I have adapted the recipe from wendyinkk.blogspot.com

 These are the ingredients:

Zucchini Salted Egg Soup

1 Zucchini 7" long, cut itno 5mm thick strips

1 salted duck egg, white & yolk separated

3 slices old ginger

3 sprigs spring onions, cut into 1" lengths

20-50g glass noodles, soaked

1. heat up a wok/pot with 1 Tbsp oil

2. fry ginger until fragrant

3. add zucchini sticks & fry until sticks wilt

4. add in 1L water and bring it to a boil

5. add salted egg yolk to cook, turn the heat to medium low

6. after 2 min, fish out the egg yolk & slice thinly or chop it

7. add glass noodles

8. when zucchini is soft, drizzle salted egg white into the soup, stirring at the same time

9. season with salt, pepper and chicken cube if necessary

10. add salted egg yolk pieces, spring onions

11. serve hot

Note:

1. Zucchini can be replaced with any member of the gourds family.
2. feel free to mash the yolk in its white before drizzling into the soup 

PASSION FRUIT CAKE

Passion Fruit Cake

 I like the fragrance of Passion fruit.

The fragrance and the slight sourness in the cake makes it so special

This Passion Fruit Cake is done with Cooked Dough method,

baked in a 6" round cake mold.
Recipe is shared by Stephanie Pang

I have put a tablespoon of  passion fruit seeds and pulp into the batter

as you can see in the baked cake.

After eating, I prefer the well risen and smooth cake without these seeds.

This is the reason why I have left out this in my recipe.

Passion Fruit Cake

Egg Yolk Batter: 35g corn oil

                            55g cake flour

                            45g fresh passion fruits juice

                            3 egg yolk

                            1 whole egg

Meringue: 3 egg white

                  1/8 tsp cream of tartar

                  40g sugar

1. heat oil until just start to simmer, remove from heat

2. sift in cake flour & mix well

3. lightly whisk yolks & whole egg, add to the flour batter, whisk to combine

4. mix in fruit juice, and leave aside until required

5. beat egg white until foamy, add cream of tartar

6. add sugar in 3 additions, beat until still peaks

7. bring 1/3 meringue to the flour mix, mix until incorporated

8. use spatula to fold in another 1/3. Follow by the balance of the meringue

9. pour batter into a 6" pan, gently tap pan to remove any trapped air bubbles

10. put pan into another bigger pan, add hot water to the outside pan

11. water bath at 170"C for 15min, then lower to 150'C for 40min.

12. remove from oven and leave to cool a few minutes before unmoulding

PICKLED VEGETABLE

PICKLED VEGETABLE

is easy to prepare and nice to eat.

So colourful and appetizing that you would like to have a 2nd helping.

It is best served in a barbecue or buffet

where meat is plenty and vegetables are few.

It is so refreshing to take a bite into it!

I have tried making this sweetened with honey.

It is yummy, but 1/2 your bottle of honey is gone!

Perhaps you can try this basic recipe & do the adjustments next time.

Pickled Vegetable

1 cucumber

1/2 carrot

1 big onion

1/4 pineapple

1 red chilli

1/2-1 lemon, juiced

4 Tbsp sugar

1. peel away part of the skin from the cucumber, and cut it into 1/4s lengthwise.  Slice away the     seeds, then slice diagonally.

2. slice carrots into thin strips

3. combine cucumber & carrots, marinate with salt

4. slice thinly onions and chilli

5. cut pineapple into pieces

6. when cucumber is soft (about 15min), wash away the salt & squeeze dry

7. combine cucumber, carrots, onions, chilli and pineapple in a big bowl

8. add sugar and lime juice, adjust to you liking. Toss or mix with chopsticks

9. let sit for 15min and chill before serving

Notes:
1. lemon juice can be replaced with apple cider or vinegar
2. sugar can be replaced partially with honey
3. feel free to adjust the taste to your liking

2 INGREDIENTS PANCAKE

Pancakes are easy to prepare

and loved by many,

adults & children alike.

2 Ingredients Pancake

is easy to prepare, healthy and nutricious.

The little ones will love it because it is sweet and soft,

If you are interested:

2 Ingredients Pancake

1 egg

80-100g banana, mashed

1. combine both ingredients & fry as normal pancakes
2. enjoy

KAYA PUFF

Kaya (Coconut egg Jam)

made into a puff and becomes Kaya Puff.

It is my favourite.

I am afraid I have made the skin too thick as you can see from the photo.

I will roll the puff sheet bigger and thinner next time.

Nevertheless, the layers are clear!

Giving special thanks to GuaiShuShu for the recipe.

Kaya Puff

Water skin: 100g plain flour

                    30g oil

                    1/2 Tbsp maltose

                    1/8 tsp salt

                    45g water

Oil Skin: 75g cake flour

               40g butter

Filling: 250g kaya, chilled

Egg Wash: 1 egg yolk + 1/2 Tbsp water

Method:

1. mix the ingredients for water skin, knead to form a smooth dough.

    rest the dough for 20min

2. mix ingredients for oil dough, lightly knead to form into ball

3. divide the oil dough into 6 portions and shape into a ball

4. divide water dough into 6 portions, shape into a ball & press flat to wrap the oil dough

5. secure the edges, roll into a ball & allow to rest for 10min

6. carefully roll the ball lengthwise into a rectangle, then roll up as if a swiss roll

7. Again, roll the swiss roll flat lengthwise & roll up again.

8. lastly roll the dough into oval about 6" x 4", put 1-2 Tbsp kaya on one side of the dough

9. close with the other side  & seal the edges & pleat

10. place the puff onto a parchment lined tray & egg wash

11. bake in preheated oven 190'C for 20-25min until golden.

HORSESHOE FRITTER

Horseshoe Fritter

is a popular hawker fried bread,

sold together with Youtiao (Chinese Cruller)

The pastry is shaped into a horseshoe.

Some like to shape into a butterfly and call it butterfly fritter.

There is a generous amount of sesame seed on one side of the pastry.

It is chewy and slightly sweet.

When freshly fried the horseshoe fritter is crunchy and nice.

Horseshoe Fritter

Starter: 50g all purpose flour

             1/2 tsp instant yeast

             1/2 tsp sugar

             75g water

Main Dough: all of the above starter 

                      150g all-purpose flour
                      1/4 tsp baking powder
                      1/4 tsp bicarbonate soda
                      1/8 tsp alkali water
                      1/4 tsp salt
                      45g sugar
                      1 tsp oil
                      70g water (add slowly, may not use up all)

Sweet Paste: 10g all purpose flour
                      10g tapioca flour
                      20g sugar
                      1-1.5 Tbsp hot water (to mix into a paste) 

Others: 20g sesame seed

Method:
1. mix together starter ingredients & leave aside to proof for 2 hours
2. at the end of 2 hours, mix together dough ingredients, except water.
3. add water slowly to bind (you may not use up all the water)
4. knead to form a smooth and shinny dough, set aside for 15min
5. prepare the sweet paste by combining all ingredients to form a thick paste.
    leave aside until required.
6. roll dough into a rectangle 5" wide and about 1cm thick
7. spread sweet paste on top, sprinkle with sesame seed
8. cut into 3/4" or 1" strips
9. bring the 2 ends closer & squeeze the middle of the strip to form a V shape.
    let proof for 15min
10. heat oil in a kuali and deep fry the fritters until golden brown.      

      

TURMERIC CHICKEN

Turmeric
is a commonly used spice in Asia countries.
It is also used in Traditional Chinese Medicine and Ayurveda.

It has an active substance known as Curcumin.
And Curcumin is found to be among the most effective anti-inflammatory compound in the world.
It speeds up wound healing.

Curcumin is also used by rheumatoid arthritis patients
because of its pain-reducing characteristics.

Perhaps you may like to have a look at the extract from Dr. Josh Axe

After reading all the benefits of Turmeric
are you anxious to cook this?

Turmeric Chicken

tastes good if it is dry and crispy

It tastes even better 

if fresh turmeric is used

when you do not mind your fingers, knife & chopping board turn yellow

Turmeric Chicken

1/2 chicken, cut into bite size

2-3 tsp turmeric powder

2 tsp sugar
salt to taste

3 Tbsp sesame seed oil/cooking oil
1/2 egg, beaten
2 tsp corn flour

1) marinate chicken with turmeric powder, salt & sugar
    leave aside for 1/2 hour or more

2) add beaten egg & corn flour to the marinated chicken
3) heat up oil in a frying pan
4) add chicken pieces and fry until cooked

Notes:

1. egg & corn flour is added to make the chicken tender
2. if you can poke through the the chicken pieces with a chopstick, it is done.

KUEH KAK

Kueh Kak

is a popular hawker food.

It is made with the combination rice flour and corn flour.

Once steamed and cooled overnight,

it is diced and fried with eggs.

Some like it pale

while others like it with sweet dark soya sauce.

You can have it plain or spicy,

the choice is yours.

I can't remember where I found this recipe.

The texture of the rice cake is just the way I like it.

Kueh Kak

65g rice flour

16g corn flour

320ml water

1. combine all ingredients and mix well

2. cook at medium heat, stirring all the time

3. once the mixture starts to thicken, remove from heat & keep on stirring

4. the mixture will become a paste

5. pour the mixture into a steamer & steam for 1 hour

6. remove & allow the rice cake to cool completely, refrigerate overnight

7. cut cake into cubes & fry

SWEET POTATO PANDAN BREAD

Sweet Potato Pandan Bread has a strong aroma of pandan. 

It is soft and brightly coloured.

If you love Pandan Chiffon Cake,

try this.

Sweet Potato is high in fibre.

Pandan Juice has a long list of benefits if you check the web.

Combining these 2, you get a healthy loaf of bread!

If you are interested, here is the recipe

Sweet Potato Pandan Bread

A. 6-7 pieces pandan leaves, cut

     120g water

     125g steamed sweet potato

B. 250g bread flour

     40g sugar 

     30g milk powder

     30g butter

     2 tsp instant yeast

     1 egg 

     1/8 tsp salt

Method:

1. blend pandan leaves with water as in (A)

2. squeeze out the juice to blend with sweet potato

3. this blended sweet potato and all ingredients in (B), put into the bread machine,

    - bread dough cycle 1.5 hours
    Note: add water by the spoonfuls if the dough does not combine

4. shape and put into a loaf tin, allow to proof until double, about 1 hour

5. bake in preheated oven @ 175'C for 30-35 min until done

6. cool on rack

SWEET POTATO ONDE ONDE

Sweet Potato Onde Onde

is shared by Zoe Liu @zoebakeforhappykids

I have to agree with Zoe Liu 

that these onde onde are better 

than those made traditionally with tapioca flour and glutinous rice flour.

Besides rich in fibre,

they remain soft & chewy a long time.

They get their natural colour from the sweet potato,

orange, yellow or purple

the choice is yours.

Sweet Potato Onde Onde

makes 20 pieces

Dough: combine & knead to form a pliable, non-sticky dough:

             160g warm freshly steamed potato, mashed

             50g glutinous rice flour

Filling: 80g chopped gula melaka

Coating: mix and steam together, leave aside to cool:

              100g freshly grated coconut

               pinch of salt

Method:

1. divide dough into 20 parts & shape into balls

2. flatten dough & wrap adequate amount of filling inside, dorm into a ball

3. cook these balls in a pot of boiling water

4. once these balls float, remove and drop into the bowl of coconut to coat

5. set aside to cool completely

6. enjoy

POLO BAO

Polo Bao 

served with a thick slab of butter, yummy!

Polo Bao is spoken 

in Cantonese meaning 'pineapple bun'.

These are usually served in Hong Kong Cafe,

better known as 

茶餐厅

which offer mostly Hong Kong food

ranging from drinks, light snacks to heavy lunch & dinner sets.

Polo Bao is soft & sweet.

It is wrapped with a cookie dough on top.

This cookie dough is then scored to make it break when baked,

resembling the skin of a pineapple.

I agree with the owner of this recipe,

Kenneth Goh

 that the buns are best served hot when the cookie dough is crispy.

If it becomes soft when cooled,

simply heat up to make it crispy again.

You will love it because it is delicious,

especially if you have a slab of butter to go with it!

Here is Kenneth Goh's recipe if you are interested:

Polo Bao

yields 18 buns

Bun Dough:

250g bread flour

125g mashed potato

80-100g water

50g castor sugar

30g milk powder, optional

30g butter

2 tsp instant yeast

1 egg

pinch of salt

Cookie dough topping:

75g melted butter

150g self-raising flour

1 egg, medium size, lightly beaten

50g icing sugar

30g milk powder

Others:

1 egg yolk for egg washing

some fine sugar for sprinkling

slabs of cold butter to serve with buns

Preparation:

1. all bun ingredients into the bread machine, bread dough cycle 1.5 hours

2. while waiting for the bread dough cycle to finish, 

    combine all ingredients in cookie dough, mix to form a soft sticky dough. 

    divide into 18 balls, & set aside until required. 

3. when the bread dough is double its size, punch down & divide into 18 balls

4. take 1 pc cookie dough, flatten it in the palm of your hand to resemble a small bowl

5. place a bread dough inside this bowl, press in the cookie dough to cover all the sides

6. place the bun onto a parchment lined baking sheet

7. use a knife to score pattern on the bun, allow to proof until double in size

8. just before sending into the oven, egg wash the buns & sprinkle sugar generously on the bun

9. bake in preheated oven 180'C for 15-18min until golden brown.

BLUE BERRY MUFFIN

When you do not have any fresh blue berries in the fridge.

but the little ones like to have a blue berry muffin,

what can you do?

No worries!

I always soak some dried berries e.g. blue berry or cranberry,

and freeze it until required!

Not in season?

Check my freezer, it is ever ready!

Blue Berry Muffin

A. 100g dried blue berry, soaked in orange juice, drained

B. 50g butter, melted

    10g oil

    70g sugar

    1/4 tsp salt

    1 egg

    110g yoghurt

C. 170g self raising flour

Method:

1. whip together B, add drained blue berries

2. sift in flour & mix to combine, lumpy is ok, do not over mix

3. scoop into muffin cups

4. bake in preheated oven 180'C for 30min until brown.

CHIA SEED KONNYAKU JELLY

CHIA SEED KONNYAKU JELLY

Chia Seed is high in fibre. 

It is loaded with nutrients that benefit the body.

The dietary fibre in Konnyaku stimulates and activates

the digestive system,

and so helps in excretion of waste from the body.

This Jelly is easy to prepare

and nice to eat chilled!

Do take note that Konnyaku is high in dietary fibre

so the jelly must be cut into small pieces 

for children & seniors.

The ingredients are simple:

Chia Seed Konnyaku Jelly

(A) 200ml boiled water/ bottled water

      25g chia seed

(B) 10g konnyaku jelly powder

      150g caster sugar

      2-3 sour plums, chopped finely, optional

(C) 800ml water

Method:

1. combine A and allow the chia seed to absorb the water, stir often

2. combine B and mix well

3. bring C to a boil, stir in B

4. allow to simmer 8-10 min until konnyaku fully is dissolved, stirring often

5. turn off heat, and stir in A until well incorporated

6. pour into a large plate to set

7. refrigerate & cut into small serving size

Note:

1) liquid in A can be replaced with juices for colour and taste.

2) this jelly must be cut into small pieces for children and seniors.