tag:blogger.com,1999:blog-81510086183333052812024-03-18T20:52:20.322-07:00Happy Homecooked FoodAnonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8151008618333305281.post-55631444409390064872014-09-30T08:59:00.000-07:002014-09-30T08:59:00.645-07:00Long Bean Pumpkin Rice (菜豆金瓜饭)<div class="separator" style="clear: both; text-align: center;">
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The hub is a Hokkien and his mum used to cook them long bean rice or otherwise known as Cai Dao Peng. She has not done so for quite a while and my sister-in-law is always asking when she can cook this childhood dish again.<br />
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I had some long beans left after I fried some long bean with minced pork the other day (my childhood dish!) as requested by the hub. So decided to let the hub reminisce his childhood dish, with a twist of course! I also wanted my children to try more of our childhood dishes so that the dishes will not be forgotten and can be pass down to their children in future.<br />
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Simple rice dish with long beans, I added sliced Taiwan sausages, pumpkin and chicken to make it more flavourful. In the end, the hub says the smell reminds him of Lotus Leaf Rice....sigh... but he did say he like it and he took double portions that meal!<br />
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Here's the recipe...<br />
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<u style="font-weight: bold;">Long Bean Pumpkin Rice</u> <b>(Serves 5 - 6)</b><br />
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180g pumpkin, diced<br />
25g dried shrimp, washed and soaked<br />
5g dried baby scallops, washed, soaked and tear into small pieces<br />
5 strands of long beans, washed and cut into small pieces<br />
4 cloves of garlic, minced<br />
4 shallots, sliced<br />
1 toe-sized ginger, peeled and minced<br />
1 boneless chicken thigh, cut into bite-sized pieces<br />
2 cups of rice, washed<br />
1 - 2 tbsp dark soy sauce<br />
2 tbsp Hua Diao wine<br />
1/2 tbsp light soy sauce<br />
A few dashes of pepper<br />
water<br />
<br />
Spring onion for garnishing (Optional)<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
In a heated oiled wok, add in 1/3 of the garlic and fry until fragrant. Add in the long beans and stir-fry for a min. No need to fry the long beans until cooked. Dish out and set aside.<br />
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Add a little oil and fry the taiwan sauages until fragrant and slightly browned.<br />
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Shift it to one side and add in the ginger, garlic and shallot and fry until fragrant.<br />
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Add in the dried shrimp and dried scallops and fry for a min for it to be fragrant. Mix with the Taiwan sausages.<br />
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Add in the pumpkin, rice and chicken. Stir to combine.<br />
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Add the dark and light soy sauce, pepper and wine and mix to combine well.<br />
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Dish up into a rice pot and add water to just cover the rice. do not add too much water or the rice will be very wet when done. (I did mine slightly too wet, would be even nicer if it was a little drier) Put the rice cooker to cook the rice.<br />
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When the rice is almost done (At this time, steam has begin to come out of the rice cooker), add in the long beans and continue to let the rice cook.<br />
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When done, dish out and garnish with spring onion. (optional)<br />
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Enjoy!<br />
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Hope you will like this dish as much as my family. And if you are a Hokkien, hope it reminds you of the wonderful childhood dishes that your mother or grandmother had cooked for you.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-14427845691358511492014-09-27T09:00:00.000-07:002014-09-27T09:00:38.301-07:00Braised Chicken with Peanuts<div class="separator" style="clear: both; text-align: center;">
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Since young, I have always loved my peanuts, especially braised ones. One can of braised peanuts is all the dish I needed to eat with my bowl ( or rather bowls) of porridge for lunch.<br />
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Oddly, this love for peanuts was not inherited by my kids. As mentioned earlier, I wanted them to open to a variety of food options so tried to come up with something that they love together with peanuts. And that's how this dish came by.<br />
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A really simple dish that warms your body and is best eaten with a bowl of steaming hot rice. I am using canned peanuts for this dish as I wanted it to be a quick dish. However, you can braised the peanuts from scratch.<br />
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Here's the recipe...<br />
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<b style="text-decoration: underline;">Braised Chicken with Peanuts</b> <b>(Serves 5 - 6 as a side dish)</b><br />
<b><br /></b>
1 can braised peanuts, with the sauce<br />
12 drumlets<br />
ginger approx 1", skin removed and sliced<br />
4 - 5 cloves of garlic<br />
1 tbsp black soy sauce<br />
2 tbsp Hua Diao wine<br />
50 ml water (may use more, depending on amount of gravy needed)<br />
pepper, to taste<br />
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Spring onion for garnishing (optional)<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
In a heated oiled wok, use medium fire and fry the garlic and ginger until fragrant.<br />
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Add in the drumlets and stir-fry a little then add in the whole can of peanuts together with the sauce.<br />
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Add the dark soy sauce, pepper and wine. Add water so that it just cover the chicken. Lower the fire and cover to simmer the chicken, stirring occasionally to prevent it from sticking to wok. Cook until chicken is thoroughly cooked and tender, approx 15 - 20 mins. If gravy is insufficient, add more water to simmer.<br />
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Dish up and garnish with spring onion. (optional)<br />
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com1tag:blogger.com,1999:blog-8151008618333305281.post-25390996298707234552014-09-17T08:57:00.001-07:002014-09-17T09:30:46.018-07:00Mango Mushi-pan (Japanese Steamed Cake)<div class="separator" style="clear: both; text-align: center;">
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My kids like the steamed cake from Four Leaves and I have always wanted to replicate the cake. Looked around on the Web and Facebook and found that quite a number of people has already tried making the cake with success. Found the recipe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> to be easy enough to follow and do not make a large quantity (which is great for me!) Saved it in my bucket list but never really got down to it...sigh<br />
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Cutting the story short, wanted to do something easy for the kids breakfast tomorrow. Because we did quite a bit of baking recently and with the recent bout of sickness, I wanted something less "heaty" and healthy as well. Also, the hub got me a new toy recently - a mini steamer. So the mushi-pan came to my mind!<br />
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Contemplated what flavour to do for them and finally decided to do Mango flavour as I have a bottle of Mango essence at home.<br />
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The kitchen smells great during the steaming and when done, the hub couldn't wait to try one.<br />
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Verdict - Fragrant, soft and moist. The hub gave a thumbs up and gave me a woeful look when I say there isn't anymore to spare. Haha!<br />
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These steamed cake are so yummy and so effortless to make. I did not use double-acting baking powder as stated in Zoe's recipe but it still works beautifully!<br />
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Thanks Zoe! This recipe works wonderfully for me! It's a keeper!<br />
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Here's the recipe...<br />
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<u style="font-weight: bold;">Mango Mushi-pan (Japanese Steamed Cake)</u> (Makes 2 large cakes or 4 small ones)<br />
<i>Adapted from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a></i><br />
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75g cake flour<br />
25g sugar<br />
2 tbsp milk ( I used soy milk)<br />
1 tbsp vegetable oil<br />
1 tsp baking powder<br />
1 tsp mango essence<br />
1 egg, 60g<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Pre-heat a steamer filled with water.<br />
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If you are using a frying pan to steam, you will need to cover the lid with kitchen towel to prevent condensation from falling onto the steam cakes. For me, I am using an electric steamer so this step is skipped. Just on the power to pre-heat.<br />
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Lined 2 - 4 ramekins (depending on the size of cakes you are making) with cupcake liners.<br />
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In a large mixing bowl, whisk the egg, sugar, milk, mango essence and oil until well combined.<br />
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Sift in flour and baking powder and mix until batter is smooth.<br />
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Pour the mixture into the pre-lined ramekins and place them in the steamer and steam for approx 15 - 20 mins (depending on cake size) or until inserted toothpick comes out clean.<br />
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Turn off heat and move the cakes onto cooling racks.<br />
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Serve either hot or room temperature.<br />
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Hope you will enjoy these cakes as much as I did!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-45631175139550054622014-09-17T08:13:00.000-07:002014-09-27T09:00:15.591-07:00Shogayaki (Pork Slices in Ginger Sauce)<div class="separator" style="clear: both; text-align: center;">
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My children always prefer to chicken over the red meats, but I wanted them to "open up" to other food options so I decided to try make this dish for them. My children always loved Japanese food and this is one of the common Japanese dishes you can see in restaurants or Japanese stalls in food courts.<br />
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As the hub likes onions, I added lots of onions to it. For this round, I'm using a store-bought sauce for the dish which I bought from Daiso. Cheap and nice. One of my most preferred store-bought sauce for meats.<br />
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I added extra grated ginger to enhance the taste but this is entirely optional and you can leave the grated ginger out if you don't want so much heat in the dish.<br />
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In addition, I did not have enough time to slice the meat so I bought pre-sliced pork meat.<br />
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This dish of sweet and tender pork slices goes perfectly well with a bowl of steaming hot rice and is wonderful to warm up the body on a cool evening.<br />
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Here's the recipe...<br />
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<b><u>Shogayaki (Pork Slices in Ginger Sauce)</u> (Serves 4 - 5)</b><br />
<b><br /></b>300g sliced pork belly Sukiyaki meat<br />1 large yellow onion, sliced<br />
1 clove garlic, minced<br />
1 tsp grated ginger (any juice that comes out when grated also add in)<br />
7 tbsp ginger sauce (bought from Daiso)<br />
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<br />
<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Marinate the meat with 1 tbsp of the ginger sauce for about 10 mins. Meanwhile<br />
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In a heated frying pan, fry the garlic and onion until fragrant.<br />
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Add in the pork and grated ginger. Stir-fry for a while until meat is almost cooked. As meat is very thinly sliced, do take note not to overcook it.<br />
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Add in the remaining ginger sauce and stir to mix well. Lower the fire to medium low and let meat simmer until fully cooked and has absorb the flavour from the sauce. If sauce is not enough, add a little hot water, 1 tablespoon at a time until desired amount of sauce. Do not add too much as it will dilute the flavour.<br />
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Best served hot with rice.<br />
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My children surprisingly loved the dish and my elder son, who detest pork, ask me to cook this dish again. A simple and fast dish that the whole family will love!<br />
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Happy cooking!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-86197157426412937442014-09-11T06:59:00.001-07:002014-09-11T06:59:45.467-07:00Roasted Honey Mustard Chicken Drumsticks<div class="separator" style="clear: both; text-align: center;">
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This was initially not one of the post that I intended to do for the blog as the chicken was done quite impromptu, a last-minute decision as I wanted to have something nice for my elder son for being a good boy. Ingredients for the marinade also depended on what I had at home at that time. This is the reason why I have only one picture for this post. So sorry about that.<br />
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However, I received some requests for recipe when I posted pictures of the chicken on Facebook so I decided to type it out nicely. Took a while, as explained in my previous post, as my children and I took turns getting sick.<br />
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Surprisingly, results was a succulent chicken drumstick that has the nice fragrance of honey mustard together with the slight tangy feel. Coriander added to the delightful taste, making this dish a wonderful recipe to keep. I should experiment more with my spices!<br />
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My elder son and the hub loved the chicken. My son was a little disappointed that I didn't make more!<br />
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Here's the recipe...<br />
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<b><u>Roasted Honey Mustard Chicken Drumsticks</u> (Makes 3 drumsticks)</b><br />
<b><br /></b>
3 medium-sized drumsticks<br />
1 tbsp honey mustard sauce<br />
2 tsp dried coriander leaves<br />
A pinch of salt and pepper<br />
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<br />
<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Pre-heat oven to 180 degree Celsius.<br />
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In a medium sized bowl or a deep plate, marinate the chicken with all the ingredients and leave to marinate for at least 2 hours. Best result if marinate overnight in the fridge (cover with a cling wrap before putting into fridge). I like to use a fork and give my chicken some "massage" by poking them for the flavour to get in better, but this is optional.<br />
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Bake the chicken in the oven for 40 - 45 mins, turning sides when it's about 20 mins. Chicken is done when inserted toothpick comes out clean.<br />
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I hope you will enjoy this dish as much as we did.<br />
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Happy cooking!Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com1tag:blogger.com,1999:blog-8151008618333305281.post-37491368293982480872014-09-11T06:20:00.002-07:002014-09-11T06:21:20.810-07:00Milo Nestum Muffins<div class="separator" style="clear: both; text-align: center;">
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This is one of the very long overdue posts as I was caught up with work, events, children and myself getting sick, etc. Finally able to sit down in front of my computer to properly type out this recipe. I apologised for the delay.<br />
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Came up with this recipe as I wanted to make some muffins for the children's breakfast on the morning of my sister's wedding day. Elder son requested for something with Milo since it was ages I made Milo-flavored food. I wanted something easy to eat and to bring around as the day will be a very busy one. So this was it!<br />
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This time I used condensed milk to replace sugar as I wanted to replicate the taste of the usual Milo that we drink in the coffeeshops. The response from my children was a big thumbs up!<br />
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The only negative comments was that I was too stingy on the almond bits! Hmph!<br />
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Here's the recipe...<br />
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<u style="font-weight: bold;">Milo Nestum Muffins</u> <b>(Makes 8 - 9 muffins)</b><br />
<b><br /></b>
150g self-raising flour<br />
35g nestum cereals<br />
60g cooking oil<br />
100ml milk (I used full cream UHT milk)<br />
4 tbsp milo powder ( I used the big packet type, not the 3-in-1)<br />
4 - 5 tbsp condensed milk (depends on how sweet you want your muffins)<br />
1 tsp baking powder<br />
2 eggs<br />
Some almond bits (to sprinkle on the top of muffins)<br />
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<br />
<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Preheat oven to 180 degree Celsius. Pre-lined the muffin tray with paper liners or set aside the muffin paper cups if using.<br />
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In a large mixing bowl, mix the oil, condensed milk, eggs and milk until well combined.<br />
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Sift in the flour and milo. Add in the nestum cereals and mix until just combined. It is usual to have some lumps. Do not overmix.<br />
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Pour the mixture into the pre-lined muffin trays or the muffin cups until about 90% full.<br />
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Sprinkle the almond bits onto the muffins. Bake the muffins for about 20 mins or until inserted toothpick comes out clean.<br />
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When done, set on cooling rack to cool.<br />
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This is definitely a recipe that Milo lovers will like. I hope you do too!<br />
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Happy Baking!<br />
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-18477929124675446992014-08-19T00:14:00.001-07:002014-08-19T00:17:19.430-07:00Chicken in Creamy and Spicy Tomato SauceThanks to all my readers, my blog has crossed the 10,000 page view on Saturday. Though this blog was opened last year, it was only May this year that I started active blogging. So being able to cross the 10,000 mark in such a short period of time (about 3.5 months) feels remarkable and I am sincerely humbled and touched by all the support from all of you. Especially seeing successful attempts of my recipes by readers keeps me motivated to continue blogging.<br />
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A big THANK YOU to all of you! Muaks!</div>
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Wanted to do up a sweet and innovative huat kueh to celebrate but the end product was rejected by my chief tester, the hub...sob! </div>
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So today, I decided to cook up something to spice up our lunch since the hub is on leave at home and he was especially nice yesterday. He volunteered to look after the kids for the whole day and asked me to go pamper myself. Love him to bits!</div>
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Since I bought some boneless chicken thighs, I decided to make this dish. It is a tomato-based stir-fry chicken with a spicy feel to it. Previously I have always cooked this sauce with prawns but wanted to try it with chicken. The milk added gives the dish a creamy feel and helps in thickening the sauce.</div>
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End results - the hub and son gave me thumbs up. The hub finished up the whole thing till the last drop. He even asked if I need to take a picture of the empty plate! LOL!</div>
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Please do adjust the chili sambal amount according to your intended level of spiciness as I was cooking for the kids as well so I didn't want to make it too spicy.</div>
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Here's the recipe...</div>
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<b><u>Chicken in Creamy and Spicy Tomato Sauce</u> (Serves 4)</b></div>
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<b><br /></b></div>
<div>
2 pieces of boneless chicken thigh (approx 400g), cut into 1-inch thick pieces.</div>
<div>
1 red onion, sliced</div>
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1 clove garlic, minced</div>
<div>
4 tbsp tomato sauce</div>
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3 tbsp full cream milk</div>
<div>
1 tbsp mirin</div>
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1/2 - 1 tbsp sambal chili (I used bottled sambal chili)</div>
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<b><u>Directions</u></b></div>
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<div>
Heat up a wok and add a little oil. When oil is heated up, add garlic and onion and fry until fragrant.</div>
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Add chicken pieces and stir well, letting the chicken to be cook.</div>
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Add in tomato sauce, chili and and mirin and mix well. Let chicken simmer for a few minutes. At this point, if the sauce is not enough, you can add a little water or stock, 1 tbsp at a time as too much sauce will dilute the taste.</div>
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When the chicken is almost cooked, add in the milk and milk well. Allow to simmer until chicken is fully cooked.</div>
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Serve with rice.</div>
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A very simple and fast dish that you can serve with rice. Hope you will enjoy this dish! Happy Cooking!</div>
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-555742316793373772014-08-12T20:49:00.002-07:002014-08-12T20:49:55.722-07:00Kopi Huat Kueh<div class="separator" style="clear: both; text-align: center;">
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The hub has some very nice colleagues who has rendered help to him at various occasions. So last nite when I wanted to de-stress myself from the pressure of upcoming tests (both my son and my students), I decided to make some huat kueh for them to show my appreciation. Also to ask them to be my guinea pig...haha<br />
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I wanted to try new flavours and since the whole bunch of them love their coffee (including the hub), I decided to experiment with instant coffee mix.<br />
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Now the basic recipe is not something new. I have feedbacks from some readers who attempted my previous huat kueh recipes and went to further research on other's recipes so that I can obtain that moist texture without having the sticking to the teeth situation. I adapted my recipe from the Sunkist Huat Kueh that Sophia Tan of Baking Corner (Facebook). The original recipe can be found <a href="http://bakingscorner.blogspot.sg/">here</a>.<br />
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This is a relatively simple recipe with a few ingredients but the aroma of the coffee is simply heavenly. The kueh is moist but does not have the usual sticky feeling that sometimes happens in rice flour huat kueh.<br />
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For this round, I used the Owl brand coffee (brown sugar flavour). You can choose an instant coffee mix of your choice.Now, I would suggest here that you use good, strong coffee and not those coffee that have very light coffee taste. It will make a difference in the taste in the kueh!<br />
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Here's the recipe...<br />
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<b><u>Kopi Huat Kueh</u> (Makes 6 big muffin-sized kueh)</b><br />
<i>Recipe Adapted from Sophia Tan of Baking Corner (Facebook)</i><br />
<i><br /></i>
250g self-raising flour<br />
1.5 packet instant coffee mix (can increase to 2 packets if you prefer a stronger kopi taste)<br />
220ml hot water<br />
85g raw sugar<br />
50g cooking oil<br />
1 tsp baking powder<br />
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<br />
<b><u>Directions</u></b><br />
<b><u><br /></u></b>
In a bowl or large cup, mix the instant coffee mix and water until all dissolved. Set aside to cool. You can do this step first before measuring the other ingredients so that the coffee will be cooled more or less by the time you are ready to proceed to the next step.<br />
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When coffee is cooled, mix the coffee and sugar in a large mixing bowl until all the sugar is dissolved.<br />
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Add in the oil and mix until combined.<br />
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Sift in the flour and baking powder and mix well.<br />
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Transfer the batter into pre-lined cups and steam in a pre-heated steamer or wok for 20 mins over high heat. The water must be bubbling hot when you put in the cups.<br />
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When the kueh is done, off the heat and leave in the steamer for about 1 min for the kueh to set.<br />
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<a href="http://3.bp.blogspot.com/-HRbk-283tMY/U-re33Za9BI/AAAAAAAAAoA/J--sW1kGIj8/s1600/IMG_20140812_221144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HRbk-283tMY/U-re33Za9BI/AAAAAAAAAoA/J--sW1kGIj8/s1600/IMG_20140812_221144.jpg" height="210" width="320" /></a></div>
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A nice breakfast or tea-time snack for those who love their coffee and anything made with coffee. For people like me, who are very sensitive to the effects of coffee, try not to have this too late in the day in case of sleepless night. It happened to me...so you have been warned! :)<br />
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<a href="http://3.bp.blogspot.com/-D3bVYeUlCpw/U-re5LvB20I/AAAAAAAAAoA/z-6cIy_T5sE/s1600/IMG_20140812_222651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-D3bVYeUlCpw/U-re5LvB20I/AAAAAAAAAoA/z-6cIy_T5sE/s1600/IMG_20140812_222651.jpg" height="400" width="275" /></a></div>
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Next up, I shall be experimenting with another special huat kueh flavour to commemorate 10,000 views for my blog, maybe during the weekend. Something sweet to thank the readers for their support. Stay tuned!<br />
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<br />
This post is linked to the event, Little Thumbs Up organised by <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.sg/">My Little Favourite DIY</a>, and hosted by Diana from the <a href="http://www.thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-64694757920686805792014-08-11T07:25:00.000-07:002014-08-11T07:25:14.312-07:00Apricot Oats Milk LoafWent grocery-shopping during the National Day weekend and saw these juicy dried apricots. Now if you know me well, you will know that I don't fancy taking dried apricots on its own. But my children love it the moment my mum introduce this snack to them.<br />
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Having said that, I'm ok when it is cooked/baked with other ingredients. So I decided to buy some apricots for my children 'cos it's really a nutritious snack, packed with many benefits.<br />
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<a href="http://1.bp.blogspot.com/--lfu-GLz92A/U-jKTu_luJI/AAAAAAAAAlw/tR5nRq07QfI/s1600/IMG_20140811_183401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--lfu-GLz92A/U-jKTu_luJI/AAAAAAAAAlw/tR5nRq07QfI/s1600/IMG_20140811_183401.jpg" height="400" width="255" /></a></div>
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Apricots are available both fresh and dried form and are equally nutritious in their content. Apricots are a rich source of antioxidants which are essential in aiding the body's natural functioning. </div>
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<a href="http://3.bp.blogspot.com/-MGEqdx4R3cc/U-jKUWepgbI/AAAAAAAAAl8/ASuf__y6QN0/s1600/IMG_20140811_183632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MGEqdx4R3cc/U-jKUWepgbI/AAAAAAAAAl8/ASuf__y6QN0/s1600/IMG_20140811_183632.jpg" height="225" width="400" /></a></div>
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So I was thinking of what bread to bake today for tomorrow's breakfast and the idea of using the apricots that I bought came to me. I was dicing the apricots when my son came into the kitchen and asked what I was doing. When I explained that I was dicing the apricots for bread, my son gave me a hug to thank me and promptly went to announce to everyone the new bread that I was making. Aw....</div>
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This recipe is very similar to my Honey Oats Milk Loaf that I did last week, with some slight modifications.</div>
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<a href="http://3.bp.blogspot.com/-7pbAEQ3FSMA/U-jKUoxxR_I/AAAAAAAAAmE/fjrRmk2RWEU/s1600/IMG_20140811_183725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7pbAEQ3FSMA/U-jKUoxxR_I/AAAAAAAAAmE/fjrRmk2RWEU/s1600/IMG_20140811_183725.jpg" height="400" width="225" /></a></div>
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Results - Soft, sweet bread with refreshing fruity taste. The apricot bits and rolled oats gave the bread some texture. Mmmm....taste good, feel good.</div>
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Looking forward to the kids' verdict in the morning.</div>
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Here's the recipe...</div>
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<b><u>Apricot Oats Milk Loaf</u> (Makes a 450g loaf)</b></div>
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<i>Using Donlim Bread Maker</i></div>
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<i><br /></i></div>
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220g bread flour</div>
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30g cake flour</div>
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75g dried apricots, diced</div>
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30g rolled oats</div>
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30g butter</div>
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5g instant yeast</div>
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100ml full cream milk</div>
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2 tbsp milk powder</div>
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2 tbsp honey</div>
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1/8 tsp salt</div>
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1 egg</div>
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<b><u>Directions</u></b></div>
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First put the milk, egg and honey into the bread machine container.<br />
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<a href="http://4.bp.blogspot.com/-yeD8X6IusQo/U-DcVcSvE-I/AAAAAAAAAi8/GJ0l1RiGgR4/s1600/IMG_20140805_125048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yeD8X6IusQo/U-DcVcSvE-I/AAAAAAAAAi8/GJ0l1RiGgR4/s1600/IMG_20140805_125048.jpg" height="133" width="200" /></a></div>
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Add in the rolled oats, milk powder and flour, making sure they cover the wet area completely. In the centre of the flour pile, make a small well and add the yeast.<br />
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<a href="http://3.bp.blogspot.com/-RD8YgLoL4zU/U-jKSBb_lAI/AAAAAAAAAmM/QS3LOCVj058/s1600/IMG_20140811_121407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RD8YgLoL4zU/U-jKSBb_lAI/AAAAAAAAAmM/QS3LOCVj058/s1600/IMG_20140811_121407.jpg" height="200" width="119" /></a></div>
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Set the bread machine to menu function 1 (white bread function) and set the loaf weight and how well you want the bread to be. In my case, I selected 450g loaf and medium done on my bread. This whole cycle takes about 2 hours and 53 mins.<br />
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After 5 mins into the cycle, add in the butter and the salt.<br />
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After about 10 - 15 mins into the cycle (timing may differ with other brands of bread machine), the machine will beep for you to add any nuts or other ingredients to the dough. Add the dried apricots in at this point.<br />
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<a href="http://3.bp.blogspot.com/-oWwKfr8WNbk/U-jKR7PRwvI/AAAAAAAAAlo/PIlLbe7sYso/s1600/IMG_20140811_122826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oWwKfr8WNbk/U-jKR7PRwvI/AAAAAAAAAlo/PIlLbe7sYso/s1600/IMG_20140811_122826.jpg" height="200" width="128" /></a></div>
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When bread is done, transfer the container to cooling rack, inverted. When cooled, remove loaf from container. Sliced loaf to thickness as desired.<br />
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<a href="http://2.bp.blogspot.com/-lWfmBMMtR-A/U-jKSBo_VtI/AAAAAAAAAlU/omv0BwIxzO4/s1600/IMG_20140811_150857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lWfmBMMtR-A/U-jKSBo_VtI/AAAAAAAAAlU/omv0BwIxzO4/s1600/IMG_20140811_150857.jpg" height="200" width="112" /></a><a href="http://4.bp.blogspot.com/-Rj-sJAgJjCE/U-jKTFd2O3I/AAAAAAAAAlk/oIKhTIdhMWI/s1600/IMG_20140811_151322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Rj-sJAgJjCE/U-jKTFd2O3I/AAAAAAAAAlk/oIKhTIdhMWI/s1600/IMG_20140811_151322.jpg" height="200" width="148" /></a></div>
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Hope you will enjoy this bread!<br />
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<a href="http://3.bp.blogspot.com/-GxtLaXRgzyQ/U-jKTUrPJ6I/AAAAAAAAAmA/Abrih5CjCVk/s1600/IMG_20140811_183342_20140811190047272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GxtLaXRgzyQ/U-jKTUrPJ6I/AAAAAAAAAmA/Abrih5CjCVk/s1600/IMG_20140811_183342_20140811190047272.jpg" height="320" width="143" /></a></div>
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<a href="http://s1213.beta.photobucket.com/user/purpleflower_sw/media/littlethumbups1-1.jpg.html" target="_blank"><img alt="Photobucket" border="0" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" /></a>
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<br />
This post is linked to the event, Little Thumbs Up organised by <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.sg/">My Little Favourite DIY</a>, and hosted by Diana from the <a href="http://www.thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a></div>
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-890043590292357482014-08-05T07:07:00.000-07:002014-08-11T07:25:32.628-07:00Tasty Honey Oats Milk Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TnR6DkWoEG4/U-Dbk74KY1I/AAAAAAAAAik/uc4ZHRBGIiA/s1600/IMG_20140805_184151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TnR6DkWoEG4/U-Dbk74KY1I/AAAAAAAAAik/uc4ZHRBGIiA/s1600/IMG_20140805_184151.jpg" height="400" width="322" /></a></div>
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It's time for the bread machine again. Been doing quite a bit of cakes recently and the hub asked if I'm going to make anything on the bread machine this week.<br />
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Since I'm feeling a little tired today, decided that the bread machine is just perfect for me. Just dump the ingredients, go out for my tuition and when I'm back, bread is done! :)<br />
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Pardon me if the pictures this round looks a little blur as I had just changed a phone while my original one goes to repair. I'm still trying to get use to the phone so the pictures may look erm....blur. Plus I need brushing up on my food photography skills. The other blogs that I read, I always envy their pictures. They just seem so good! Sigh, sometimes I feel that even my son takes better pictures than me!<br />
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<a href="http://1.bp.blogspot.com/-WjAsq4UxvtU/U-DbO_6t85I/AAAAAAAAAic/ltpGsiQ283Y/s1600/IMG_20140805_184326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WjAsq4UxvtU/U-DbO_6t85I/AAAAAAAAAic/ltpGsiQ283Y/s1600/IMG_20140805_184326.jpg" height="250" width="400" /></a></div>
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Anyway, back to the topic. This recipe is again another simple recipe using the bread machine. The sweetness of the honey plus the wholesome feel of the rolled oats, makes this bread hearty and healthy!<br />
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Here's the recipe...<br />
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<a href="http://3.bp.blogspot.com/-_gPmRTNp4J4/U-Db7W4CnbI/AAAAAAAAAis/gxVO3uIb_MU/s1600/IMG_20140805_184308_20140805213037359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_gPmRTNp4J4/U-Db7W4CnbI/AAAAAAAAAis/gxVO3uIb_MU/s1600/IMG_20140805_184308_20140805213037359.jpg" height="225" width="320" /></a></div>
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<b><u>Tasty Honey Oats Milk Loaf</u> (Makes a 450g loaf)</b><br />
<i>Using Donlim Bread Maker</i><br />
<i><br /></i>
220g bread flour<br />
30g cake flour<br />
5g instant yeast<br />
30g rolled oats<br />
30g butter, room temperature<br />
100ml full cream milk<br />
1.5 tbsp milk powder<br />
3 tbsp honey<br />
1/8 tsp salt<br />
1 egg (large)<br />
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<b><u>Directions</u></b><br />
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First put the milk, egg and honey into the bread machine container.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yeD8X6IusQo/U-DcVcSvE-I/AAAAAAAAAi8/GJ0l1RiGgR4/s1600/IMG_20140805_125048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yeD8X6IusQo/U-DcVcSvE-I/AAAAAAAAAi8/GJ0l1RiGgR4/s1600/IMG_20140805_125048.jpg" height="133" width="200" /></a></div>
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Add in the rolled oats, milk powder and flour, making sure they cover the wet area completely. In the centre of the flour pile, make a small well and add the yeast.<br />
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<a href="http://1.bp.blogspot.com/-_gZZ2lQWo4E/U-Dcg0C5kbI/AAAAAAAAAjE/GTZJvH60wL4/s1600/IMG_20140805_125737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_gZZ2lQWo4E/U-Dcg0C5kbI/AAAAAAAAAjE/GTZJvH60wL4/s1600/IMG_20140805_125737.jpg" height="112" width="200" /></a></div>
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Set the bread machine to menu function 1 (white bread function) and set the loaf weight and how well you want the bread to be. In my case, I selected 450g loaf and medium done on my bread. This whole cycle takes about 2 hours and 53 mins.<br />
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After 5 mins into the cycle, add in the butter and the salt.<br />
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After bread is done, transfer the container to cooling rack, inverted. When cooled, remove loaf from container. Sliced loaf to thickness as desired.<br />
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<a href="http://3.bp.blogspot.com/-WpCMS6T3BhA/U-DcHVWTy3I/AAAAAAAAAi0/MuAV6sqGefA/s1600/IMG_20140805_160036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WpCMS6T3BhA/U-DcHVWTy3I/AAAAAAAAAi0/MuAV6sqGefA/s1600/IMG_20140805_160036.jpg" height="264" width="320" /></a></div>
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I couldn't wait to try the bread, so once I'm done slicing the bread, I quickly took a slice. This bread is already nice on its own and when I spread on some jam, it taste equally great! The sweetness from the bread is not overpowering which is good for me as my family don't like their food to be too sweet.<br />
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<a href="http://4.bp.blogspot.com/-YU4lw6acsxY/U-DdXCG0qgI/AAAAAAAAAjM/Urak_HjBChs/s1600/IMG_20140805_184247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YU4lw6acsxY/U-DdXCG0qgI/AAAAAAAAAjM/Urak_HjBChs/s1600/IMG_20140805_184247.jpg" height="400" width="241" /></a></div>
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Do give this recipe a try if you have a bread machine at home and wondering what bread you can make with it.<br />
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Happy bread making! :)<br />
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<br />
<br />
This post is linked to the event, Little Thumbs Up organised by <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.sg/">My Little Favourite DIY</a>, and hosted by Diana from the <a href="http://www.thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-35437757280255902012014-08-04T06:49:00.000-07:002014-08-04T06:49:14.978-07:00Cheese Nestum Cereals Muffins <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-S6ryl0V3me8/U9-BiQSW_FI/AAAAAAAAAhU/HFaUAacHGAE/s1600/IMG-20140804-WA0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-S6ryl0V3me8/U9-BiQSW_FI/AAAAAAAAAhU/HFaUAacHGAE/s1600/IMG-20140804-WA0012.jpg" height="300" width="400" /></a></div>
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I am making myself try to make time to bake and cook more for the family. It helps that the "supporters" try to encourage me by giving huge compliments. But with my tuition work and tests are around the corner again, I tend to go for those that are easier and faster to make for breakfast/ snack - Muffins!<br />
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I'm trying a new flavour today as I am trying to use up the Nestum cereals at home before it expires. As usual, the children and the hub are always partial to anything that has cheese. So mixing this two together seems the right thing to try out.</div>
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This time round, the hub was around to watch me bake and he commented that it seems so easy that he can bake the muffins himself! Ha, I do hope so then I can have more ME-Time!</div>
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<a href="http://3.bp.blogspot.com/-lv-TcZiyxu4/U9-DA0P5OBI/AAAAAAAAAiE/Fu4HMqxtNuc/s1600/IMG-20140804-WA0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lv-TcZiyxu4/U9-DA0P5OBI/AAAAAAAAAiE/Fu4HMqxtNuc/s1600/IMG-20140804-WA0010.jpg" height="300" width="400" /></a></div>
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The muffins smells lovely and it's like melt in your mouth. The golden brown muffins simply to enticing! I had to stop myself from stealing another piece!</div>
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My elder son started smiling the moment he saw the muffins. So school snack settled. Great.</div>
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Time to think about the next bake...</div>
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Meanwhile, here's the recipe...</div>
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<a href="http://1.bp.blogspot.com/-w3Gg5QN17Ig/U9-BN3v-UZI/AAAAAAAAAhM/Omg8iKq_mD0/s1600/IMG-20140804-WA0016_20140804205105135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-w3Gg5QN17Ig/U9-BN3v-UZI/AAAAAAAAAhM/Omg8iKq_mD0/s1600/IMG-20140804-WA0016_20140804205105135.jpg" height="300" width="400" /></a></div>
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<b><u>Cheese Nestum Cereal Muffins</u> (Makes 7 muffins)</b></div>
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150g self-raising flour</div>
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70g cooking oil or melted butter</div>
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100ml full cream milk</div>
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1/8 tsp baking soda</div>
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1/2 tsp vanilla essence</div>
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60g raw sugar</div>
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25g Nestum cereals</div>
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3 slices cheddar cheese, shredded into small pieces</div>
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2 eggs</div>
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<b><u>Directions</u></b></div>
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Pre-heat oven to 180 degree Celcius.</div>
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In a large mixing bowl, add sugar, egg, oil. Use a hand whisk and whisk until combined. </div>
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Add in the shredded cheese, vanilla essence and milk and mix until combined.<br />
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Sift the flour and baking soda into the mixture and add in the nestum cereals. Mixed until combined. It is usual to have lumps in the batter. Do not over-mix.</div>
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<a href="http://4.bp.blogspot.com/-EMj_FLAvddE/U9-C2AWOovI/AAAAAAAAAh8/5-w-Dy9FfI0/s1600/IMG-20140804-WA0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EMj_FLAvddE/U9-C2AWOovI/AAAAAAAAAh8/5-w-Dy9FfI0/s1600/IMG-20140804-WA0006.jpg" height="188" width="200" /></a></div>
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Line the muffin tray with paper cups and transfer the mixture into the cups.</div>
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Bake for 20 mins or until inserted toothpick comes out clean.</div>
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A very simple muffin recipe that is perfect for that busy morning breakfast or as a snack for your children's school break.</div>
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Hope you like it as much as I do, Happy Baking!
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<a href="http://s1213.beta.photobucket.com/user/purpleflower_sw/media/littlethumbups1-1.jpg.html" target="_blank"><img alt="Photobucket" border="0" src="http://i1213.photobucket.com/albums/cc472/purpleflower_sw/th_littlethumbups1-1.jpg" /></a>
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<br />
This post is linked to the event, Little Thumbs Up organised by <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.sg/">My Little Favourite DIY</a>, and hosted by Diana from the <a href="http://www.thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-60337545598800582442014-08-03T08:13:00.000-07:002014-08-03T08:24:43.019-07:00Super Moist Chocolate Huat Kueh<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WpX6UOwMZJM/U945Pc_4a_I/AAAAAAAAAgc/VATz4CGe5NM/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WpX6UOwMZJM/U945Pc_4a_I/AAAAAAAAAgc/VATz4CGe5NM/s1600/DSC_0015.jpg" height="225" width="400" /></a></div>
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Had some praying to be done today so decided to make some Huat Kueh for the praying, in addition of preparing for son's school snack for the next day.<br />
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Wanted to try something new so went and search my bucket-list and found <a href="http://bakingintotheether.wordpress.com/">Victoria Bakes</a> recipe. This is something my son will definitely like 'cos he is a huge fan of anything chocolate. Also the niece and the nephew are around so this is something they will like too.<br />
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Did a little modifications to the recipe. Instead of using cocoa powder, I used my dark chocolate drink mix to attempt this recipe. In addition, due to me using the drink mix, I reduce the amount of sugar.<br />
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<a href="http://1.bp.blogspot.com/-V9jOPplgSkk/U2hZjgS1L8I/AAAAAAAAANc/-oUWLcIwwhg/s1600/dark+chocolate.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-V9jOPplgSkk/U2hZjgS1L8I/AAAAAAAAANc/-oUWLcIwwhg/s1600/dark+chocolate.png" height="180" width="320" /></a></div>
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Final product - a super moist and chocolatey Huat Kueh that is oozing with the goodness of chocolate!<br />
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Thumbs up by my tasters!<br />
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Here's the recipe...<br />
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<b><u>Super Moist Chocolate Huat Kueh</u> (Makes 5 muffin-size kuehs)</b><br />
<i>Recipe adapted from Victoria Bakes</i><br />
<i><br /></i>
1 packet of Dark Chocolate Drink mix (35g)<br />
125ml full cream milk<br />
30g raw sugar<br />
70g rice flour<br />
1 tsp baking powder<br />
30g chocolate chips<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
In a large mixing bowl, sift in the rice flour, dark chocolate drink mix and the baking powder. Add the sugar. Whisk and ensure that there are no lumps in the mixture.<br />
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Add in the milk, and mix until well combined. Add in the chocolate chips.<br />
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Lined the muffin tray with liners and transfer the batter to the cups.You should fill the cups until almost to the brim.<br />
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Steam in the steamer using high heat for about 15 mins or until a skewer comes out clean. Off the heat and leave the kuehs in the steamer for about 1 min before transferring to a rack to cool.<br />
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I certainly enjoyed the kuehs and it was wonderful seeing the children enjoying them too!<br />
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Hope you will enjoy this recipe as much as I did!<br />
<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-41449612772528723282014-08-03T07:25:00.002-07:002014-08-03T07:36:33.904-07:00Black Sesame Bread Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-z-EJsdJK3F8/U9PhYIJTcDI/AAAAAAAAAgA/JdkBx_31RRc/s1600/DSC_0278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-z-EJsdJK3F8/U9PhYIJTcDI/AAAAAAAAAgA/JdkBx_31RRc/s1600/DSC_0278.jpg" height="400" width="335" /></a></div>
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Ever since I started using my new bread machine, I have been racking my brains to try to come up with creative, new flavors that will impress my kids and erm....the hub. When I announced to the hub that I was going to buy the equipment to "help lighten my load" and bring healthier food to the table, he was skeptical and predicted that it would be another white elephant. I was so determined to prove him wrong!</div>
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Fast forward to a few loaves later, the hub is seriously impressed and looks forward to my weekly loaves of bread. Of course, that has a consequences as it would mean I have to constantly try new flavours so that we have more variety (as promised by me.... >_< ) Ah...the woes of a home cook!</div>
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This black sesame bread loaf was one of those experiment that I did and I was pleasantly surprised by the outcome. Sweet but not overpowering taste of the black sesame and the bread was soft and moist even till the next day! Even my elder son, who do not like to eat anything black sesame, took a taste and declared it nice! Such great compliments from him and it really made my day!</div>
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<a href="http://2.bp.blogspot.com/-Fv8r9bCQp5w/U9PhoQJJTGI/AAAAAAAAAgI/_qV6M6ynpPs/s1600/DSC_0279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Fv8r9bCQp5w/U9PhoQJJTGI/AAAAAAAAAgI/_qV6M6ynpPs/s1600/DSC_0279.jpg" height="283" width="400" /></a></div>
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This bread is not overly intense in flavor and is nutritious as sesame has many known nutritional benefits like cholesterol-lowering effects, prevent high blood pressure, protect liver from oxidative damages, supports vascular and respiratory health etc. So let's introduce more sesame to our diets for a healthier lifestyle!</div>
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Here's the recipe... </div>
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<b><u>Black Sesame Bread Loaf</u> (Makes a 450g loaf)</b><br />
<i>Using Donlim Bread Maker</i><br />
<i><br /></i>
100ml full cream milk<br />
1 egg (medium)<br />
30g butter<br />
50g raw sugar (castor sugar can also be used)<br />
3g salt<br />
15g milk powder<br />
250g bread flour<br />
30g black sesame powder (I used the black sesame drink powder from Taiwan - found in cold storage)<br />
4g yeast<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
In the bread machine container, add the ingredients in the order stated above, making sure that the salt is at one end of the container and the sugar is on another end.<br />
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After adding the dry ingredients, make a well in the flour pile and add the yeast.<br />
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Using menu function 1 (standard white bread function), choose the loaf weight and how well you want the crust to be. In my case, I select 450g loaf with medium done crust. This whole cycle of the loaf will take about close to 3 hours.<br />
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After the bread is done, transfer the container onto a cooling rack, inverted. When cooled, remove bread from container. Sliced to thickness as desired.<br />
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The bread is nice enough to be eaten on its own, especially when it's fresh out from the bread machine. However, you might like to spread on some butter or cream cheese spread and it will taste just as wonderful!<br />
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Hope you will enjoy this recipe!<br />
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Happy bread-making!<br />
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<div style="text-align: center;">
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<br />
This post is linked to the event, Little Thumbs Up organised by <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.sg/">My Little Favourite DIY</a>, and hosted by Diana from the <a href="http://www.thedomesticgoddesswannabe.com/">Domestic Goddess Wannabe</a></div>
Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-42894216146869531672014-07-26T10:38:00.000-07:002014-07-26T10:38:57.057-07:00Oreo Chiffon Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lyCOi1MejyE/U9Pbn-3jUJI/AAAAAAAAAeY/JsiSGCsZa58/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lyCOi1MejyE/U9Pbn-3jUJI/AAAAAAAAAeY/JsiSGCsZa58/s1600/DSC_0039.jpg" height="400" width="243" /></a></div>
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This is another flavour of cakes in my chiffon cupcakes series. My elder son has been pestering me to make another batch ever since I made the Cheddar Cheese Chiffon Cupcakes. He requested for his favourite flavour - Oreo. This round he insisted that he wants to be my assistant. Must be the Junior Masterchef show having an effect on him...haha!<br />
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If you have tried my Cheddar Cheese Chiffon Cupcakes, this is a similar recipe except I used oreo this round.<br />
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The nice and sweet chocolatey smell of the cupcakes while baking and even now, the smell is still lingering in my kitchen. Ahhh....pure heaven! For those who love cookies and cream, this would be an ideal recipe to attempt and it is simply easy!<br />
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Here's the recipe...<br />
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<a href="http://1.bp.blogspot.com/-t6LqNEDy-pA/U9PcOdNV5vI/AAAAAAAAAeg/iOTCVeHd4yM/s1600/DSC_0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-t6LqNEDy-pA/U9PcOdNV5vI/AAAAAAAAAeg/iOTCVeHd4yM/s1600/DSC_0035.jpg" height="400" width="257" /></a></div>
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<b><u>Oreo Chiffon Cupcakes</u> (Makes 10 - 12 large cupcakes)</b><br />
<b><br /></b>
80g cake flour<br />
1/4 tsp baking powder<br />
50g cooking oil<br />
2 egg yolks (from large egg)<br />
25g castor sugar<br />
1/2 packet oreo biscuits (68g), roughly crushed<br />
1/8 tsp salt<br />
75g full cream milk<br />
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60g caster sugar<br />
3 egg whites (from large egg)<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Preheat oven to 180 degree Celsius.<br />
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In a large mixing bowl, hand whisk the egg yolks and 25g caster sugar until it becomes pale yellow and thick.<br />
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Add in cooking oil and salt. Mix to incorporate.<br />
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Add in the milk and oreo crumbs and mixed until just combined.<br />
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<a href="http://4.bp.blogspot.com/-tw9qzYAJ1s8/U9PfU8cVYWI/AAAAAAAAAfU/xMV83NtY34I/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tw9qzYAJ1s8/U9PfU8cVYWI/AAAAAAAAAfU/xMV83NtY34I/s1600/DSC_0008.jpg" height="180" width="320" /></a></div>
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Sift in the baking powder and cake flour and whisk until just combined. Set aside.<br />
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Using a clean electric whisk, whisk the egg whites until it turn foamy. Gradually add the remaining caster sugar in 3 batches while continuing to whisk. Whisk until almost stiff peak form.<br />
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Add 1/3 of the egg white into the egg yolk mixture and fold in until almost even. Do the same for the remaining egg white in 2 batches.<br />
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Scrape down thoroughly and fold in until just combined. Do not over-fold. Bang bowl on tabletop for a couple of times to release big air bubbles in the mixture.<br />
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Fill the pre-lined containers with the mixture until about 80% full. Bake the cakes about 20 mins or until inserted toothpick comes out clean.<br />
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Transfer the cakes to wire racks to cool before storing.<br />
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These chiffon cakes are soft and fluffy and very easy to make. It is a hit with children and will be ideal for play dates or picnics or even just as an afternoon snack!<br />
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I hope you will enjoy the recipe. Happy Baking!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-14786533615705194872014-07-23T20:31:00.003-07:002014-07-23T20:31:50.957-07:00Cheddar Cheese Chiffon Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-T_kBKNDFtbY/U88rXGDkSwI/AAAAAAAAAeI/9qfLLLSwalw/s1600/DSC_0292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-T_kBKNDFtbY/U88rXGDkSwI/AAAAAAAAAeI/9qfLLLSwalw/s1600/DSC_0292.jpg" height="257" width="400" /></a></div>
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I am down with flu. But itchy hands just cannot seem to stop doing things. So in the end, I went ahead and baked some chiffon cupcakes for my children's breakfast and snack. The hubby took a couple to eat and proclaimed it the best cupcake ever! (*smile*)<br />
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Soft and fluffy cakes that is filled with the fragrance of the cheddar cheese and milk. Perfect marriage of the ingredients, I would say.<br />
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Sorry there isn't much pictures this round as I was quite sick. I am already quite surprised that I was able to finish baking the cupcakes without any mistakes, let alone take pictures. So limited pictures, do forgive me. I shall take more pictures the next round and post it up again.<br />
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Here's the recipe...<br />
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<u style="font-weight: bold;"><br /></u>
<u style="font-weight: bold;">Cheddar Cheese Chiffon Cupcakes</u> (Makes about 10 - 12 large cupcakes)<br />
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80g cake flour<br />
1/4 tsp baking powder<br />
75g full cream milk<br />
2 egg yolks (from large egg)<br />
25g castor sugar<br />
50g cooking oil<br />
2 slices cheddar cheese<br />
1/8 tsp salt<br />
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3 egg whites (from large egg)<br />
60g castor sugar<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
In a saucepan, heat the milk and cheddar cheese until the cheese melt. Do this with low heat and do not boil the mixture. Set aside.<br />
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Preheat oven to 180 degree Celsius.<br />
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In a large mixing bowl, hand whisk the egg yolks and 25g of castor sugar until it becomes pale yellow and thick.<br />
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Add in cooking oil and salt. Mix to incorporate.<br />
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Add in the cheese mixture and mix until combined.<br />
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Sift the baking powder and flour into the mixture and whisk until just combined. Set aside.<br />
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Using a electric whisk, whisk the egg whites until it turns foamy. Gradually add the sugar in in 3 batches while still whisking. Whisk until almost stiff peak form.<br />
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Add 1/3 of the egg whites into the egg yolk mixture and fold in until almost even. Do the same for the remaining egg white in 2 batches. Scrape down thoroughly and fold in until just combined. Do not over-fold. Bang bowl on the tabletop a couple of times to get rid of big bubbles in the mixture.<br />
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Fill the pre-lined bowls with the mixture until about 3/4 full. Bake the cakes for about 20 mins or until inserted toothpick comes out clean.<br />
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Transfer cakes to wire racks to cool.<br />
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Hope you will like this recipe!<br />
<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-17172615866868166672014-07-15T19:03:00.004-07:002014-07-22T07:53:34.274-07:00Grape Chiffon Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Haven't been baking much in my oven lately as I was so busy with the kids and tuition. But last night, I realised that I have plainly forgotten about my son's school snack (Bad mummy!), I decided to do up a chiffon cupcake. I have been wanting to try chiffon cupcakes for a very long time but keep putting it off.<br />
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Due to me doing this quite last-minute, I used the grape juice that was in my fridge.<br />
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End-results - the cupcakes have a slight grape fragrance and it is not overly sweet. It would be better if I can try to make the grape flavour stand out more. As I didn't whisk my egg white well enough, the cupcakes were a little denser than normal. Oh well, practice makes perfect I suppose!<br />
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Here's the recipe...<br />
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<u style="font-weight: bold;"><br /></u>
<u style="font-weight: bold;">Grape Chiffon Cupcakes</u> (Yields 6 large cupcakes)<br />
<br />
3/4 cup cake flour<br />
90g sugar<br />
1/2 tsp baking powder<br />
1/8 tsp kosher salt<br />
2 egg yolks<br />
2 egg whites<br />
1/8 tsp cream of tartar<br />
2 tbsp vegetable oil or melted butter<br />
1/4 cup grape juice<br />
1/2 tsp vanilla extract<br />
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<br />
<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Preheat oven to 160 degree Celcius. Line your ramekins with large paper cups.<br />
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In a large mixing bowl, sift the cake flour and baking powder and set aside.<br />
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Whisk the egg yolks with 1/3 of the sugar until it turns a pale yellow colour. Add the vegetable oil, vanilla extract until well combine.<br />
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Add 1/3 of the flour into the egg yolk mixture, followed by 1/2 of the grape juice. Mix until combine. Then add 1/3 of the flour, remaining grape juice and the remaining flour. Mix until the ingredients are incorporated. Do not over-mix.<br />
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In a large clean bowl, whisk the egg whites, salt and cream of tartar (must use clean whisk, it would be easier to use an electric whisk) until soft peak. Add the remaining sugar gradually and beat until stiff peak.<br />
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Fold in the egg white in 3 batches until just combine. Do not over-fold.<br />
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Pour the batter into the prepared ramekins. Bake for 30 mins at 160 degree Celcius or until an inserted toothpick comes out clean.<br />
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Cool on wiring rack.<br />
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Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-48453244582474764292014-07-15T17:46:00.003-07:002014-07-22T07:53:21.962-07:00Soft White Bread Using Bread Machine<div class="separator" style="clear: both; text-align: center;">
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I bought a bread machine sometime ago but was so busy to give it a "opening ceremony" until a couple of days ago. I was thinking of what bread to do on my first try as I have gotten a few bread machine recipes. In the end, scardy-cat me decided to try the recipe that comes with the bread machine first. That will be more or less fool-proof! :P<div>
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End-results - the bread is soft and has a slight sweet fragrance to it. I left aside a slice of bread to test the softness and the bread started to harden a little by the next evening. So all in all, this is a pretty good recipe to keep.</div>
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After I posted the bread pictures, I was pretty surprised that quite a few people asked for the recipe and of course, I am very happy to share it here with everyone. However. due to the different brand of bread machines, do check on your dough after it kneaded for around 20 mins and adjust the amount of flour and water accordingly (1 tablespoon at a time). :)</div>
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Here's the recipe...</div>
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<div>
<u style="font-weight: bold;">Soft White Bread Using Bread Machine</u> (Yields 450g loaf using DonLim BM1230 Bread Maker)</div>
<div>
<i>Recipe from DonLim Recipe Book</i></div>
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<i><br /></i></div>
<div>
240g bread flour</div>
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36g sugar</div>
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1/3 tsp salt</div>
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1/2 tbsp milk powder</div>
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16g butter</div>
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1 egg</div>
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120g water</div>
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5g yeast</div>
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<b><u>Directions</u></b></div>
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<b><u><br /></u></b></div>
<div>
Add the ingredients to the bread machine in the following order:</div>
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- water</div>
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- egg</div>
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- salt (at one corner)</div>
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- sugar (at another corner)</div>
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- butter</div>
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<div>
Add the bread flour to the machine, ensuring it covers the whole wet area.</div>
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Make a small well in the middle and add the yeast. Ensure the yeast do not touch the salt.</div>
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Using Menu 6 (soft bread function), select the colour of the crust and the loaf size. For my case, I chose medium crust and 450g loaf.</div>
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<div>
When bread is done, take out the bread tin and invert immediately on a cooling rack and leave to cool. Once cool, unmount it from the tin by tapping at all sides of the tin and slide the loaf out.</div>
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Loaf is good to leave outside for max. 3 days, that is if it lasted that long. If you want to keep longer, store in zip-lock bag and refrigerate.</div>
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Enjoy! </div>
Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-65755728525871713522014-07-03T06:57:00.000-07:002014-07-03T08:40:19.391-07:00Cola Braised Korean Chicken<div class="separator" style="clear: both; text-align: center;">
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When Betty J Woo of Singapore Home Cooks Facebook Group recommended this recipe on Facebook in May and I was amazed that cola could be an ingredient to braise chicken! I immediately put in on my to-do list and promised myself I had to try it as soon as possible. But, I was soon plagued with sickness and with the then June holidays came. It slipped out of my mind.<br />
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So when Zoe of <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> invited me to join the Little Thumbs Up event (Potato), I was quite stumped on what should I submit as this is my first time participating in this type of events. I looked through my recipes and I suddenly remembered this dish. And I decided....this shall be my dish!<br />
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It was actually cooked on a very tight schedule, as I had classes after sending my kids to the in-laws in the late afternoon. So I definitely had to cook this before I left home. This Cola Braised Korean Chicken by <a href="http://www.beyondkimchee.com/">Beyond Kimchee</a> was so easy to prepare that I was able to complete the dish before I had to bring the kids over. I had made some minor adjustment to the ingredients of the recipe by adding black fungus and changing the rice wine for hua diao wine. I also changed a little of the process of cooking. The original recipe calls for blanching of the chicken before braising but I prefer browning my chickens to have that rustic taste. I also add the vegetables into the braising sauce before the chicken as I used chicken wings this round and that requires lesser cooking time.<br />
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Verdict at dinner time was fantastic. My elder son, who is not so into braised chicken, had 6 - 7 chicken wings and was still begging for more. Everyone loves the dish! Both the black fungus and the sweet potato noodles soak up all the flavors of the sauce and they just taste so heavenly. The slurping of the flavorful noodles is something you would not want to miss.<br />
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Adding of the dried chilli definitely brings up the oomph in this dish. For me, I just added 2 for the benefit of my younger kid. If you are the type that likes a little extra spiciness, feel free to add more dried chilli.<br />
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Here's the recipe...<br />
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<br />
<u style="font-weight: bold;">Cola Braised Korean Chicken</u> (Serves 4 - 6)<br />
<i>Original recipe from Beyond Kimchee</i><br />
<br />
1 kg chicken thighs, bone-in and cleaned. (I used chicken wings this round)<br />
100g Korean sweet potato noodles<br />
450g small whole potato (you can use large potato if you like. Cut into large chunks)<br />
2 carrots, cut into 1 1/2" chunks<br />
1 large onion, halved and quartered then separate the pieces<br />
5g dried black fungus, washed and soaked. (you can also use fresh fungus as well)<br />
4 - 7 dried chillies or fresh chillies without the stem<br />
500ml cola ( I used slightly more, around 700ml)<br />
2 tbsp soy sauce (I used good and thick dark soy sauce)<br />
2 tbsp rice wine (I used Shaoxing wine)<br />
1 tbsp minced garlic<br />
1 tsp fresh minced ginger<br />
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<br />
<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Soak the Korean noodles in warm water to soften it. Set aside to be used later.<br />
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In a medium-sized pan, brown the chicken wings on both sides. Remove from pan and set aside.<br />
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In a braising pot, combine the coke, soy sauce, garlic and ginger together.<br />
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Add the potatoes, carrots and black fungus. Bring to boil.<br />
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When come to boil, return the chicken wings to the pot. Add onions and stir to coat evenly.<br />
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Cover with a lid and simmer over medium-low heat for 20 mins. By this time, the vegetables should already be soft.<br />
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Raise heat to medium or medium-high, add the noodles and continue to simmer for another 5 - 7 mins, stirring occasionally to prevent sticking to the pot.<br />
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When sauce is reduced by half and vegetables become tender, turn off heat and allow the stew to rest for a few mins before serving.<br />
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A pretty easy and fool-proof recipe that warms the body especially on a chilly day. Though it is good on its own as a one-pot dish as it has the sweet potato noodles (known as <i>dangmyeon</i>) inside, pairing it up with rice is equally nice.<br />
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<a href="http://3.bp.blogspot.com/-u0ygLWeM_RE/U7VV2L1PQ3I/AAAAAAAAAbw/Dj7bhHwIR7c/s1600/DSC_0340_20140703154456325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-u0ygLWeM_RE/U7VV2L1PQ3I/AAAAAAAAAbw/Dj7bhHwIR7c/s1600/DSC_0340_20140703154456325.jpg" height="298" width="400" /></a></div>
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Hope you like it, I definitely did! :)</div>
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This post is linked to the event, <a href="http://littlethumbsup.blogspot.sg/">Little Thumbs Up</a> organised by Doreen from <a href="http://my123favourites.blogspot.sg/">my little favourite DIY</a> and Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a>, hosted by Jasline from <a href="http://www.foodiebaker.com/">Foodie Baker</a> at this<a href="http://www.foodiebaker.com/2014/07/little-thumbs-up-july-2014-potato.html"> post</a>.</div>
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-36317940886127935782014-06-29T07:53:00.002-07:002014-06-29T09:16:48.748-07:00Gula Melaka Huat Kueh (Prosperity Steamed Cake)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiog5qQi3u0ZcVYbX58i8coMOZ3k1gMRQ2A1vP3hL-83li6esNov7N-CeQ8SHgg9liaKmKA9NW50tdOXj9FI5GodHvRmGOS6YNX_1TyXXVEHdleOp5ljMuekpcVaEWW-VN8_vhUcRw1b4jM/s1600/gula+melaka+huat+kueh+9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiog5qQi3u0ZcVYbX58i8coMOZ3k1gMRQ2A1vP3hL-83li6esNov7N-CeQ8SHgg9liaKmKA9NW50tdOXj9FI5GodHvRmGOS6YNX_1TyXXVEHdleOp5ljMuekpcVaEWW-VN8_vhUcRw1b4jM/s1600/gula+melaka+huat+kueh+9.png" height="312" width="400" /></a></div>
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Recently, I discovered quite a number of people in Facebook are doing Huat Kueh. It makes me think of the time when I was young and my mum will buy the Huat Kueh whenever we pray to the gods. The Prosperity Steamed Cake or better known as Huat Kueh is commonly used for offerings during ceremonies and during Chinese New Year celebrations. The cakes are usually light or dark brown in colour. Leavening during the production process produces a "bloom" that symbolize prosperity.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij__EuVYUx1Gi0HK6t4FQ854i21K4z-KgViI4WMiHOkhCqUI-a_W8riRTVSLjbqUdN8zolThK3h0DohF3rI2mkIGXOt_Sgh1V_n7jbpb44hEma9FeUV4u2NxxB_78bekRTLlE0r4RhDNlO/s1600/gula+melaka+huat+kueh+6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij__EuVYUx1Gi0HK6t4FQ854i21K4z-KgViI4WMiHOkhCqUI-a_W8riRTVSLjbqUdN8zolThK3h0DohF3rI2mkIGXOt_Sgh1V_n7jbpb44hEma9FeUV4u2NxxB_78bekRTLlE0r4RhDNlO/s1600/gula+melaka+huat+kueh+6.png" height="230" width="400" /></a></div>
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My nephew and niece loves eating Huat Kueh and often pester their mum to get them the kueh. So seeing all the posts online makes me start thinking that I should try to make some. I sourced through the web in search of a good recipe to follow but there were just too many different variations. In the end, I decided to ask my mother-in-law for her recipe. She provided me the recipe with all ingredients being estimated (common with the older folks) so based on that, I came up with this recipe and viola! Smiling Huat Kuehs that filled the room with the fragrant smell of gula melaka and pandan.<br />
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My niece and my hubby couldn't wait to taste the kuehs and they gave me the thumbs up after trying it. This is a big compliment from my niece as she can be very fussy about her food. I'm definitely going to use this recipe again!<br />
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Here's the recipe...<br />
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<b><u>Gula Melaka Huat Kueh</u> (Makes 5 muffin-sized kuehs)</b><br />
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200g self-raising flour<br />
200ml coconut milk<br />
140g Gula Melaka (palm sugar)<br />
1/3 cup water (about 75ml)<br />
1 tsp baking powder<br />
4 - 5 pandan leaves, washed and bundled up.<br />
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<b><u>Directions</u></b><br />
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Add the pandan leaves, coconut milk, water and gula melaka in a pan and cook with low heat until the gula melaka dissolved completely. Stir continuously during cooking to prevent the sugar from burning.<br />
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Prepare a steamer or large wok that can steam for about 25 mins (pre-heat plus actual steaming time) with sufficient water. Pre-heat the steamer.<br />
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In a large mixing bowl, sift the self-raising flour and baking powder. Add the gula melaka mixture and stir with a whisk until completely mixed.<br />
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Lined the muffin tray with liners and transfer the batter to the cups. You should fill the cups until almost to the brim.<br />
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Steam in the steamer <b>using high heat</b> for about 20 mins or until a skewer comes out clean. Off the heat and leave the kuehs in the steamer for another 1 min before removing it from the steamer.<br />
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The kuehs are best eaten hot. If you would like to store the kuehs for a couple of days, cling wrap it when cooled and refrigerate them. Steam it for a few mins and the kuehs will be nice and moist again!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-24330174505199557602014-06-19T20:06:00.002-07:002014-06-23T08:18:05.542-07:00Roasted Thai Barbecue Chicken<div>
So sorry for the long hiatus. I was sick and also got quite busy during the holidays ferrying the children to and fro their activities.</div>
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I use pre-mix occasionally and I have got to agree that for busy mums who juggle between work, children and house chores, pre-mixes are savers.<br />
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Previously someone shared on one of the Facebook cooking group that I am following, a pre-mix for Thai Barbecue Chicken. The picture posted looks absolutely delicious that I really was tempted to give it a try. My family loves Thai food and so I decided that I just have to give it a try!</div>
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It is really simple and the result is absolutely stunning! The chicken was flavorful, tender and juicy. My family have nothing but praises for the chicken and they wiped of every single piece of meat that was on the chicken drumsticks.</div>
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<b><u>Roasted Thai Barbecue Chicken</u></b></div>
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900g of chicken drumsticks (you can change it to chicken wings or chopped chicken parts)</div>
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2 tbsp vegetable oil</div>
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1 packet Thai Barbecue Chicken marinade</div>
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<b><u>Directions</u></b></div>
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Marinate the chicken drumsticks with the marinade and vegetable oil. Cover and leave for at least two hour. Best results to refrigerate it overnight.</div>
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Pre-heat oven to 190 degree Celsius and roast for 30 - 45 mins or until cooked. Baste at least twice with remaining marinade. (I roasted mine for about 50 mins as I used big drumsticks. I baste the chicken during roasting for 3 times. first time was with remaining marinade and subsequently was with the juice that was released during roasting.)</div>
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<a href="http://2.bp.blogspot.com/-U3NZWE5zymg/U6OgLaxn-LI/AAAAAAAAAVQ/Fj16tOsWjCQ/s1600/thai+bbq+chicken+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-U3NZWE5zymg/U6OgLaxn-LI/AAAAAAAAAVQ/Fj16tOsWjCQ/s1600/thai+bbq+chicken+1.png" height="400" width="332" /></a></div>
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Give it a try! However do note, the chicken is a little spicy. So if you have little kids who cannot take spicy food, you have to prepare another dish for them while you enjoy this dish.</div>
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-27305345988897872052014-05-22T00:08:00.002-07:002014-05-22T00:10:21.838-07:00Potato Oatmeal Tuna Balls<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-P44QmvD9BNA/U32gzfwS2QI/AAAAAAAAATE/LD-x3DcFVmA/s1600/potato+oatmeal+corn+and+tuna+balls+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-P44QmvD9BNA/U32gzfwS2QI/AAAAAAAAATE/LD-x3DcFVmA/s1600/potato+oatmeal+corn+and+tuna+balls+2.png" height="270" width="400" /></a></div>
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I think I mentioned this before, I LOVE looking at recipes. However, with so many recipes available, both online and in print, it's hard to try all due to my hectic schedule. So I prioritize which to try first. Most of the time the easier ones, with ingredients readily available.<br />
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Saw this recipe in a recipe book at Popular bookstore and immediately decided to try this dish because it is just so easy! I also have some oatmeal cereals at home and it's just the perfect dish to help use up the oatmeal.<br />
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Here's the recipe...<br />
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<u style="font-weight: bold;">Potato Oatmeal Tuna Balls</u> <b>(Makes 20 balls)</b><br />
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300g potatoes<br />
1/2 can tuna chunks (about 92g)<br />
1/4 cup corn<br />
1/2 small red onion, diced<br />
1/4 cup panko breadcrumbs<br />
1 cup oatmeal<br />
1 tbsp mayonnaise<br />
salt and pepper to taste<br />
Oatmeal (for coating)<br />
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<b>For the dipping sauce (Mix well):</b><br />
<b><br /></b>
1/4 cup mayonnaise<br />
1tbsp lemon juice<br />
1 tbsp honey<br />
sugar and salt to taste<br />
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<b><u>Directions</u></b><br />
<b><u><br /></u></b>
Boil potatoes in boiling water for 20 mins. Coarsely mash potatoes with a fork.<br />
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Pre-heat oven to 200 degree Celsius.<br />
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Mix remaining ingredients (except the oatmeal for coating) with the mashed potato and shape mixture into balls.<br />
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Coat the balls evenly with oatmeal.<br />
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Bake the potato balls for 15 mins or until golden brown.<br />
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Serve with dipping sauce.<br />
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<span style="color: red;">Note: I did not credit the author of the recipe because I did not purchase the book but did the dish based on my memory of the recipe. I shall re-visit the bookshop soon and shall note down the author's name and book title for credits. Thanks!</span></div>
Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-49400964020795463932014-05-21T23:32:00.004-07:002014-05-21T23:33:21.175-07:00Mango and Oreo Wafer Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GI2bi7pvn_o/U32UvzXPHRI/AAAAAAAAASI/kC2vPv2sZI4/s1600/mango+and+oreo+wafer+muffins+6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GI2bi7pvn_o/U32UvzXPHRI/AAAAAAAAASI/kC2vPv2sZI4/s1600/mango+and+oreo+wafer+muffins+6.png" height="237" width="400" /></a></div>
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This lazy mummy pretty much depended on ready-mix to make muffins most of the time. But when I came across Kenneth Goh's (<a href="http://kwgls.wordpress.com/">Guai Shu Shu</a>) easy peasy basic muffins, I made it one of my to-do list. It just looked so simple!<br />
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This morning since I woke early, decided to make the muffins as I had promised a student to bake some as a reward for doing well in his test. My mum bought me some mangoes over the weekend and I had some oreo wafers that my neighbour gave my children so decided to add these into the muffins.<br />
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<a href="http://2.bp.blogspot.com/-6x818FuFkAg/U32UyzfsqMI/AAAAAAAAASk/yf6SNEyEjFY/s1600/mango+and+oreo+wafer+muffins.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6x818FuFkAg/U32UyzfsqMI/AAAAAAAAASk/yf6SNEyEjFY/s1600/mango+and+oreo+wafer+muffins.png" height="180" width="320" /></a></div>
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Turn out the muffins were terrific! Sweet, addictive and delicious! On top of it, it was really easy. No more ready-mix muffins from this mummy again!<br />
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<a href="http://2.bp.blogspot.com/-cCx4K0ThcPA/U32UxXbJFDI/AAAAAAAAASY/zab1DIIs6AI/s1600/mango+and+oreo+wafer+muffins+7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cCx4K0ThcPA/U32UxXbJFDI/AAAAAAAAASY/zab1DIIs6AI/s1600/mango+and+oreo+wafer+muffins+7.png" height="400" width="242" /></a></div>
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The only grumble I have would be the mango taste is not quite as outstanding as I wanted. Oh well, practice makes perfect!<br />
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Thanks Kenneth Goh! Hope I did justice to your recipe! :)<br />
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Here's the recipe...<br />
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<b><u>Mango and Oreo Wafer Muffins</u> (Makes 9 - 10)</b><br />
<i>Basic muffin recipe from Guai Shu Shu</i><br />
<b><i><br /></i></b>
2 eggs<br />
170g self-raising flour<br />
100g cooking oil or melted butter<br />
100g full-cream milk<br />
80g raw sugar<br />
100g mangoes, mashed<br />
2 sticks oreo wafers, crushed<br />
1/8 tsp baking soda<br />
1/2 tsp vanilla essence<br />
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<b><u>Direction</u></b><br />
<b><u><br /></u></b>
Pre-heat oven to 175 degree Celcius.<br />
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In a big mixing bowl, combine eggs, oil, sugar and milk. Use a hand whisk and whisk until well combined.<br />
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<a href="http://3.bp.blogspot.com/-DVRAAlDqp4Q/U32UqKmjy_I/AAAAAAAAARs/kNhxqVEoAzY/s1600/mango+and+oreo+wafer+muffins+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DVRAAlDqp4Q/U32UqKmjy_I/AAAAAAAAARs/kNhxqVEoAzY/s1600/mango+and+oreo+wafer+muffins+1.png" height="276" width="320" /></a></div>
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Add vanilla essence and sift in flour and baking soda. Whisk until well combined.<br />
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<a href="http://1.bp.blogspot.com/-Ki41yfSWFKw/U32UqkP3TOI/AAAAAAAAARw/ZptQgg4wgnQ/s1600/mango+and+oreo+wafer+muffins+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ki41yfSWFKw/U32UqkP3TOI/AAAAAAAAARw/ZptQgg4wgnQ/s1600/mango+and+oreo+wafer+muffins+2.png" height="209" width="320" /></a></div>
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Add in the mangoes and crushed oreo wafers. Mix well.<br />
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<a href="http://1.bp.blogspot.com/-8IggDqosac4/U32UqkqOGhI/AAAAAAAAAR0/S4uct_XFPis/s1600/mango+and+oreo+wafer+muffins+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8IggDqosac4/U32UqkqOGhI/AAAAAAAAAR0/S4uct_XFPis/s1600/mango+and+oreo+wafer+muffins+3.png" height="320" width="238" /></a></div>
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Put mixture into the muffin tray (lined with paper muffin cups) until 90% full and bake for about 20 mins or until inserted skewer comes out clean.<br />
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<a href="http://2.bp.blogspot.com/-4F4UCkorTEc/U32UvnGIaYI/AAAAAAAAASQ/lJB76oGEzMw/s1600/mango+and+oreo+wafer+muffins+5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4F4UCkorTEc/U32UvnGIaYI/AAAAAAAAASQ/lJB76oGEzMw/s1600/mango+and+oreo+wafer+muffins+5.png" height="205" width="320" /></a></div>
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This is a very simple muffin recipe that will yield delicious muffins that children will simply adore! Hope you will enjoy this recipe as much as I did.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-72888446395249265802014-05-20T00:07:00.006-07:002014-05-20T00:11:28.923-07:00Fried Koko Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-u421cjJmF14/U3r9sEUoa-I/AAAAAAAAARQ/ZN_GY2PEvrQ/s1600/fried+koko+noodles7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u421cjJmF14/U3r9sEUoa-I/AAAAAAAAARQ/ZN_GY2PEvrQ/s1600/fried+koko+noodles7.png" height="225" width="400" /></a></div>
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My elder son has NAFTA test today and had to take a light lunch. So I decided to cook some noodles for all since the little one has been asking non-stop for noodles. This is a dish which I have not cooked for a long time. It is a very easy dish using koko noodles (可口面) or better known as maggie mee. Ingredients are easy as well, the ones I used are generally ingredients that my children like.<br />
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You can also use vegetables like bean sprout, long beans and meat like minced pork, ham, diced chicken etc. The options are endless. So basically this is a very versatile dish, ever-ready to adapt to your palate and yet still taste fantastic!</div>
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<a href="http://2.bp.blogspot.com/-0U9q_YU03gc/U3r9p1bkB5I/AAAAAAAAARI/0Dz8bozArgQ/s1600/fried+koko+noodles6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0U9q_YU03gc/U3r9p1bkB5I/AAAAAAAAARI/0Dz8bozArgQ/s1600/fried+koko+noodles6.png" height="225" width="400" /></a></div>
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A wonderful dish to whip up on a busy day and yet still wanting to do some cooking or a simple lunch for the family.</div>
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Here's the recipe...</div>
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<a href="http://2.bp.blogspot.com/-sMuBuzwWOkA/U3r9p3RDsKI/AAAAAAAAARE/GA6dZMi7HRY/s1600/fried+koko+noodles5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sMuBuzwWOkA/U3r9p3RDsKI/AAAAAAAAARE/GA6dZMi7HRY/s1600/fried+koko+noodles5.png" height="183" width="320" /></a></div>
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<b><u>Fried Koko Noodles</u>(Serves 3 - 4)</b></div>
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<b><br /></b></div>
<div>
3 pieces of instant koko noodles (maggie mee)</div>
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3 cloves of garlic, minced</div>
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1/2 small red onion, diced</div>
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5 hotdogs, cut into small chunks</div>
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1 1/2 carrots, cut into thin strips</div>
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4 imitation crab sticks, cut into small chunks</div>
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10 fresh shitake mushroom, sliced</div>
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3 eggs</div>
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2 tbsp oyster sauce</div>
<div>
salt and pepper to taste</div>
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3/4 cup hot water</div>
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<b><u>Directions</u></b></div>
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<b><u><br /></u></b></div>
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In a pot of boiling water, add the instant noodles in and cook for a min or less. Do not cook too thorough as you are frying the noodles later. Dish out and set aside.</div>
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<a href="http://4.bp.blogspot.com/-U25ccIkhito/U3r9pQ4SlmI/AAAAAAAAARA/27vXHFyFO8Y/s1600/fried+koko+noodles3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U25ccIkhito/U3r9pQ4SlmI/AAAAAAAAARA/27vXHFyFO8Y/s1600/fried+koko+noodles3.png" height="208" width="320" /></a></div>
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Heat the frying wok and add some cooking oil. Scrambled the eggs and set aside. </div>
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<a href="http://2.bp.blogspot.com/-9dRWb8wXzv8/U3r9mNbJivI/AAAAAAAAAQo/R7Vx_BmmMsk/s1600/fried+koko+noodles1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9dRWb8wXzv8/U3r9mNbJivI/AAAAAAAAAQo/R7Vx_BmmMsk/s1600/fried+koko+noodles1.png" height="320" width="228" /></a></div>
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In the same wok, add some oil and when hot, saute the garlic and onion until fragrant.</div>
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Add in the carrots and stir-fry for a min or two. Add the hotdogs and shitake mushrooms and stir evenly. Add the crab stick and mix evenly the ingredients.</div>
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Add the instant noodles, oyster sauce, salt and pepper (to taste) and water. Stir evenly ensuring the noodles dun stick to the wok. Add more water as and when needed.</div>
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<a href="http://4.bp.blogspot.com/-Z-vqhgSig4c/U3r9mPLN40I/AAAAAAAAAQw/nx_711YD0Z8/s1600/fried+koko+noodles2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Z-vqhgSig4c/U3r9mPLN40I/AAAAAAAAAQw/nx_711YD0Z8/s1600/fried+koko+noodles2.png" height="320" width="280" /></a></div>
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Cook the noodles for another 7 mins, stir constantly to prevent the noodles from sticking to wok.</div>
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Add the eggs and mix evenly.</div>
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<a href="http://1.bp.blogspot.com/-8MX1pQKSAx0/U3r9mMZAZ8I/AAAAAAAAAQs/vxh1K5Vao0M/s1600/Fried+koko+noodles4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8MX1pQKSAx0/U3r9mMZAZ8I/AAAAAAAAAQs/vxh1K5Vao0M/s1600/Fried+koko+noodles4.png" height="320" width="230" /></a></div>
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Serve with belacan chili.</div>
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-33958726074628496162014-05-13T07:12:00.001-07:002014-05-16T08:45:45.579-07:00Honey Mustard Chicken Burger with Caramelized Onions and Creamy Mushroom<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ST0Ks1E-JlJs1j1IEeG2Pr9jqXTXEgzbQVq85Kn35v_BLbaVTo4Oq_U2gn8d1UvbGuDN_JfxJnwbhrpz0rFvqaMVueipaw_ZjOogHyoahFFuusgccIkqWufFaiCoi07-WOmLunPiv-Xr/s1600/honey+mustard+chicken+burger6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ST0Ks1E-JlJs1j1IEeG2Pr9jqXTXEgzbQVq85Kn35v_BLbaVTo4Oq_U2gn8d1UvbGuDN_JfxJnwbhrpz0rFvqaMVueipaw_ZjOogHyoahFFuusgccIkqWufFaiCoi07-WOmLunPiv-Xr/s1600/honey+mustard+chicken+burger6.png" height="400" width="286" /></a></div>
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The hub is going overseas for a couple weeks due to work and the elder kid is studying hard for his Science examination, so I wanted to make something special for them to give them some encouragement.<br />
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Both of them like a little heat in their burgers and sandwiches. In fact whenever we are in Subway for a meal, the two of them never fail to order their subs with honey mustard sauce and sweet onion sauce. So I decided to bring the flavors to them at home - Honey Mustard Chicken Burger with Caramelized Onions. Then I become greedy and decided, why not also add in creamy mushrooms for the vegetable intake! Haha...<br />
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Here's the recipe...<br />
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<a href="http://1.bp.blogspot.com/-EyiMBim2Ojc/U3Ij3nwyOlI/AAAAAAAAAQM/OPLskQhMD4s/s1600/honey+mustard+chicken+burger7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EyiMBim2Ojc/U3Ij3nwyOlI/AAAAAAAAAQM/OPLskQhMD4s/s1600/honey+mustard+chicken+burger7.png" height="320" width="225" /></a></div>
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<b><u>Honey Mustard Chicken Burger with Caramelized Onions (Makes 5-6 burger patties )</u></b><br />
<b><u><br /></u></b>
<b>To make the patties:</b><br />
<b><br /></b>
500g minced chicken<br />
1 egg<br />
4 tbsp honey mustard sauce<br />
3/4 cup panko bread crumbs<br />
1 tbsp dried parsley (can also use fresh finely chopped parsley)<br />
1 garlic clove, peeled and finely chopped<br />
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<b>For the burger bun:</b><br />
<b><br /></b>
5-6 burger buns<br />
<a href="http://happyhomecookedfood.blogspot.sg/2014/05/caramelized-onions.html">Caramelized onions</a><br />
Creamy mushroom<br />
5-6 slices cheddar cheese<br />
Butter to spread<br />
Butter-head lettuce (optional)<br />
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<br />
<b><u>Directions</u></b><br />
<b><u><br /></u></b>
In a mixing bowl, combine all the ingredients for the patties. Using hands or a spoon, mix until well combined.<br />
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<a href="http://1.bp.blogspot.com/-FbVf-hn6dGU/U3Ijy8AkloI/AAAAAAAAAPs/nJRREMlYYww/s1600/honey+mustard+chicken+burger.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FbVf-hn6dGU/U3Ijy8AkloI/AAAAAAAAAPs/nJRREMlYYww/s1600/honey+mustard+chicken+burger.png" height="212" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-x7fAQXm3VyU/U3Ij1N6ue0I/AAAAAAAAAP0/d04fu9Zw5bE/s1600/honey+mustard+chicken+burger1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-x7fAQXm3VyU/U3Ij1N6ue0I/AAAAAAAAAP0/d04fu9Zw5bE/s1600/honey+mustard+chicken+burger1.png" height="205" width="320" /></a></div>
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Take a small portion of the mixture and shape into a patty and set aside. Continue the same until all used up.<br />
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In a heated frying pan, add some cooking oil. When the oil is heated, add the patties into the pan. Cook each side approx. 5-7 mins, making sure it is browned before flipping.<br />
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<a href="http://4.bp.blogspot.com/-gnz2ZZLKVcE/U3Ij2b9lkEI/AAAAAAAAAQI/E4DJ9NOT2L0/s1600/honey+mustard+chicken+burger2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gnz2ZZLKVcE/U3Ij2b9lkEI/AAAAAAAAAQI/E4DJ9NOT2L0/s1600/honey+mustard+chicken+burger2.png" height="185" width="320" /></a></div>
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Dish up the patties and drain off the oil using a kitchen towel.<br />
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Take a buttered burger bun and place one slice of cheese and the creamy mushroom.<br />
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Put a patty on top of the bun. Top with <a href="http://happyhomecookedfood.blogspot.sg/2014/05/caramelized-onions.html">caramelized onions</a> and lettuce (if desired).<br />
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The hub and son loved the burger. The hub even complained that the caramelized onions not enough! A sinful and filling meal that is simple to do and great in taste!Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0tag:blogger.com,1999:blog-8151008618333305281.post-41947711903106793982014-05-13T07:01:00.004-07:002014-05-16T08:46:15.246-07:00Caramelized Onions<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7HIy9IUswNk/U3IjvEhKgNI/AAAAAAAAAPU/523G5EMXGM0/s1600/caramelized+onions2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7HIy9IUswNk/U3IjvEhKgNI/AAAAAAAAAPU/523G5EMXGM0/s1600/caramelized+onions2.png" height="225" width="400" /></a></div>
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Caramelizing onions brings out their amazing natural flavor. The process is very simple and they are fantastic on sandwiches, burgers, pizzas, over pastas, in soup, on meat, fish and egg dishes. Best to be used to adorn appetizers platters as well. Many a times, they simply becomes an important part of a dish that just gives that oomph! feeling.<br />
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You can caramelize any types of onions. Some just caramelize more quickly than others.</div>
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Here's how to do it...</div>
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<b><u>Caramelized Onions</u></b></div>
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<b><i>Recipe adapted from Allrecipes.com</i></b></div>
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<b><u><br /></u></b></div>
<div>
1 medium onion</div>
<div>
3 tbsp cooking oil or butter</div>
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a pinch of salt</div>
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a pinch of black pepper (Optional)</div>
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a pinch of sugar (Optional)</div>
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<br /></div>
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<br /></div>
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<b><u>Directions</u></b></div>
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<b><u><br /></u></b></div>
<div>
Slice the top off of your onion. Cut into half and peel it.</div>
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Slice the onion into half-rings. The thickness of the slices is not important although the thinner slices will cook faster. If you prefer something rustic look and feel, make the slices very thick.</div>
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Heat a large saucepan or frying pan with the oil or butter until medium-high temperature. Note that butter burns more easily so make sure the pan doesn't get too hot.<br />
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Add the onions to the pan and stir until the onions are coated with the oil.</div>
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<a href="http://1.bp.blogspot.com/-yic3pdmx6ss/U3Iju3rKmBI/AAAAAAAAAPM/iLAwXxkZNh0/s1600/caramelized+onions.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yic3pdmx6ss/U3Iju3rKmBI/AAAAAAAAAPM/iLAwXxkZNh0/s1600/caramelized+onions.png" height="198" width="320" /></a></div>
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Add a pinch of salt to season the onions and at the same time speeds up the caramelizing process. If you like, add the pepper and sugar at this point as well.</div>
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Continue stirring. The onions' color will start to turn darker after a minute or so and may begun to stick a little to the bottom of the pan.<br />
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If the onions are sticking to the bottom too much, add a very small amount of water, broth or wine to deglaze it.</div>
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Continue until the onions reached the color, flavor and texture you desire.<br />
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Anonymoushttp://www.blogger.com/profile/17312496684657269229noreply@blogger.com0