HOMEMADE CONDENSED MILK

Condense Milk

is a necessity for many of us,

to make tea and coffee.

There aren't many brands available in the market.

Most of them are Enriched Sweetened Creamer made from palm oil.

I have decided to make some for myself

instead of running to the grocer to get the supply.

Homemade Condensed Milk

65g full cream milk powder

40g sugar

25g butter, melted (a good brand will give flavour)

60g boiling water

1. blend sugar until fine

2. add the rest of the ingredients & blend together until no lumps

3. pour into a bottle & refrigerate until required

EGGLESS SCONES

Scones

are single serving biscuits or quick bread.

Guai Shu Shu introduced his Scones as

"Basic but presentable, 

Basic but irresistible raisin scones."

I like to call the scones he shared,

"Eggless Scones"

No 2 scones look the same, not to mention being beautifully shaped!

The rugged look tells you that the scones are well risen.

Notes to successful Scones baking:-

1) all ingredients need to be cold

2) the dough needs the minimum handling

3) if you add raisins or dried fruits, omit the sugar from the recipe

Eggless Scones

500g self raising flour, sifted with
2 tsp baking powder

50g sugar
1/4 tsp salt

100g cold butter, cubed & kept in fridge until required

300-350g cold milk

1) preheat oven to 210C

2) mix together all dry ingredients

3) rub the cold butter into the flour swiftly with your finger tips

4) add milk to combine the flour, do not pour in the milk all at once, but slowly.

5) when mostly combined, place dough on the table top & press to 1/2" height

6) cut into required shape (either smaller circle or a large circle & divide into wedges)

7) place on a lined baking sheet, brush the top with beaten egg or milk

8) bake for 20-min until golden brown

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

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.

BANANA SWEET CORN MUFFIN

My 2 little grand-daughters Hannah and Joyanne
love sweet corn.

This Banana Sweet Corn Muffin
is good for them.
It is packed with the goodness of bananas,
less sugar and high fibre!

Banana Sweet Corn Muffin

makes 4 muffins

Ingredients A

100g banana, mashed

1 egg, lightly beaten

35g milk

60g butter, melted

5g corn oil

30g brown sugar

1/4 tsp vanilla essence

1/4 tsp salt

35g sweet corn kernels

Ingredients B 

110g self-raising flour

3/4 tsp baking powder

1) preheat oven to 180'C 

2) combine A and mix well

3) sift & fold B into the mixture (Do not overmix!) lumps is ok

4) scoop into muffin cups about 80% full

5) bake for 30min

IRISH SCONES

Scones 
are usually served during tea time.

I love it warmed,
and with a good spread of butter and jam.

It is a quick bread, baked mildly sweet.
Some like it plain,
but I like it with raisins or cranberry.

I have adapted this recipe from Gemma Stafford.

Irish Scones

340g self-raising flour

80g cold butter

1.5 tsp baking powder

50g sugar

50g raisins/cranberries/sultanas

150g milk

1 egg, beaten

1. sift together self-raising flour & baking powder. 

2. cut cold butter, and rub into the sifted flour, until resembles course breadcrumbs

3. stir in dried fruits

4. in another bowl, whisk egg and milk until thoroughly combined

5. pour enough egg mixture into the flour and stir until a soft dough is formed.

    You may not use up all the milk. Keep the remaining for brushing 

6. transfer the dough to a floured surface and pat to 1.5" thick

7. cut scones out & place on a parchment lined baking tray

8. brush top with the remaining milk

9. bake in preheated oven, 210'C for 25-30min until golden brown.

Note:

The scones will be lighter and softer if

1) the butter is cold, make sure it does not melt

2) you handle the dough lightly and gently

BANANA MUFFINS

Banana Muffin, anyone?

I never like Muffins

because of its soapy taste from Baking Soda.

My sister, Amelia likes baking Muffins.

Her favourite is Banana Muffins!

She told me it is the easiest thing to bake, and fail proof too

She said,

"No need Baking Soda" 

I have to prove her right when I have it on my table at last!

Soft and spongy,

deliciously flavourful from the mashed banana.

Sharing with you Amelia's recipe:

Banana Muffins

100g mashed banana

1 egg

35g fresh milk

60g melted butter

5g corn oil

30-35g light brown sugar

1/4 tsp salt

110g self-raising flour

3/4 tsp baking powder

1. whisk together dry ingredients, leave aside

2. lightly beat egg, add mashed banana & all the rest of the ingredients

3. gently fold in dry ingredients until just combined. Do not overmix!

4. pour into 4 muffin cups and bake in preheated oven 175'C for 30min

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

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.

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. 

CHWEE KUEH

CHWEE KUEH

is a popular breakfast treat in Singapore.

It is easily available in markets and food courts.

It was there that I first tasted it...

Chwee Kueh
40g rice flour
1/2 Tbsp corn flour
1/4 tsp salt
1/2 tsp cooking oil
60g water
60g boiling water

1) oil 6 pieces tart moulds, and steam in a hot steamer
2) combine rice flour, corn flour & salt with water
3) add boiling water & oil, mix well
4) pour into heated moulds & steam for 20min
5) allow to cool before removing from moulds

Chwee Kueh is served with a preserved radish topping.
It can be easily prepared as follows:

Filling:
1/2 pkt preserved radish, chopped
2 garlic, minced
1/2 Tbsp dried shrimps, soaked & chopped
1/2 Tbsp cooking oil
soya sauce, sugar and pepper to taste
some dark soya sauce, optional

1. heat oil in wok, fry garlic & dried shrimp until fragrant
2. add preserved radish & fry until quite dry
3. add a little water and allow to simmer
4. add seasoning, and a pinch of wheat flour
5. dish up & scoop onto chwee kueh and serve.

HERMAN SOUFFLE PANCAKE

Pancakes for breakfast

many of us love it

especially if you can have a splash of maple syrup to go with it!

This pancake is spongy, soft & tall

hence its name

Souffle Pancake

This pancake is naturally yeasted with herman or sourdough
and is shared by

 Melissa Ho Lee cheen

Herman Souffle Pancake

2 egg yolk

10g corn oil

10g milk

20g herman

38g cake flour, sifted

2 egg white

few drops of lemon juice

16g sugar, can be more if you have sweet tooth

1. Beat yolk & oil, add milk & starter. whisk until combined

2. fold in sifted flour until all ingredients incorporated, leave aside

3. use electric mixer, whisk egg white, lemon juice & sugar until stiff peak

4. fold 1/2 meringue into egg yolk mixture until all blended, fold in the remaining

5. preheat a non-stick pan, apply a little oil

6. scoop the batter into the hot pan, cover during cooking

7. flip the pancake over to brown the other side

8. serve plain or with maple syrup & fruits

Note:
Herman can be replaced with the following:
10g milk
5g cake flour

2 INGREDIENT PANCAKE

Cooking for toddlers?

No problem

If you are looking for a gluten free pancake recipe,

this is for you too.

It is easy to make

using only 2 simple ingredients,

1 banana and 1 egg

#TheBigAppleMama.com has this recipe to share with us.

2 Ingredient Pancake

1) take 1 ripe banana, peel the skin & mash with a fork

2) beat in 1 egg & mix well. It is fine if the mixture is lumpy

3) heat up a non-stick pan, lightly grease to avoid sticking to the pan

4) pour a ladle of the mixture onto the hot pan, 4" in diameter

5) cook each side until done

Note:

1. If the banana is ripe, these pancakes are sweet enough.

    So, it is not necessary to add maple syrup.

2. Spread with butter if you like.

CREPES OR CHINESE SOFT PANCAKE

This is a familiar comfort food 

for many of us

With simple ingredients

which are always available in the kitchen

and

it is easy to whip up too

Discarded sourdough produces soft and nice crepes.

If you are interested, do try this recipe

Crepes

150g sourdough (can be replaced with 75g each of flour & water/milk)

2 eggs, beaten

2 Tbsp oil or melted butter

1 Tbsp sugar or syrup

fresh milk to adjust batter to a thin consistency 

1. whip together all ingredients & fry 

2. enjoy

Notes:

(a) These crepes can be eaten:

     1. on its own 

     2. spread with peanut butter

     3. drizzle with maple syrup

     4. wrap with fruits & cream

YOU TIAO

cruelers or 'You Tiao'

dipped in a cup of hot coffee or soya bean milk
is a favorite breakfast
among the Chinese community in Asia

Other times
these cruelers are sliced & served
with a bowl of porridge
or
either plain or with minced pork, peanuts, oyster and century egg

When they are sliced lengthwise
filled with minced prawn paste
and
 deep fried to get the extra crunch
and 
served as a dish during meal times

A good you tiao should be crispy on the outside
and soft inside
with honeycomb-like texture
shown in the photo above

This recipe has been adapted from mykitch3n

Alum, ammonia and baking soda 
have been omitted 
but instead added baking powder

It is just like stall bought 
except not so salty

YOU TIAO

200ml water

220g bread flour

1/2 tsp instant yeast

1 tsp sugar

1/2 tsp baking powder

1 tsp salt (add more if you like stall bought taste)

1 Tbsp oil

More flour for dusting

Oil for deep frying

1) all ingredients into the bread machine, dough cycle to knead only

2) once completed kneading, work the sticky dough on a floured surface

3) shape dough into 2 length of 2" broad rod, cover  & let rest 45min

4) lightly flatten the dough to 1cm thick & 5cm wide

5) cut dough into strips of 2 cm & let stand for 10-15min

6) heat oil in a wok

7) wet a skewer & press lengthwise in the middle across a strip of dough

8) put another strip on top & do the same

9) hold both ends of the pair, pull lightly to fit the diameter of oil in your wok

10) carefully put it into the hot oil

11) turn and toss as soon as the dough is surfaced so that the you tiao can expand

12) fry until golden