Monday, February 29, 2016

Double Chocolate Chips Frappe ???????

Photo updated: Nov 30, 2016.

Frappe is easy to make, just add the ingredients and blend it up, no skill required ;) Love it! 


Ingredients:

1 cup Milk ?? 1 ?

1 tbsp Sugar ? 1 ??

1/3 cup Mini Chocolate Chips (optional) ???? 1/3 ?(????, ?????)

3 tbsp Chocolate Syrup ???? 3??

2 cup Ice ?? 2?

2 drops of Vanilla Extract/ Mint Extract ???/ ??? ??



Optional: Whipped Cream and Chocolate Syrup topping 






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

1. Add all ingredients in a blender, blend it up. Top with whipped cream and chocolate syrup. 
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Sunday, February 28, 2016

Baked BBQ Pork Bun (aka Char Siew Bun) ????




These are extremely soft and tasty baked char siew bun. My all times favourite since I was a child. This homemade version tastes much better than store bought one because it's not too salty, just nice for the little one!




This time, I used Yoghurt Bread recipe because this was a last minute bake and I need the bread to stay soft for days. So I chose this 'never-turn-hard' bread recipe that never failed me. However, this bread taste better when it's warm, do heat up a little before consume.

Click here for Yoghurt Bread recipe

Click here for Char Siew Filling recipe







Made some piggy bun for my son.

My son's recess food... Baked Char Siew Piggy Bun ;)



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BBQ Pork Filling (aka Char Siew Filling) ???????



This is a very straight forward and easy recipe to make char siew filling at home. This filling can be used for baked bun, steamed bun or even pie and pastry. 


Ingredients:


150g Char Siew (homemade or store bought, chopped) ??150?,??

Click HERE for homemade char siew recipe.

50g Shallot (finely chopped) ???50?,??

2 tbsp Peas ??2?? (Optional, for baked bun filling)

Some chopped Coriander ???, ?? (Optional, for steamed bun filling)


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Seasoning: Char Siew bought from different stores taste different, the seasoning here is for reference only, do adjust accordingly and add to taste  ??????????????,????????


2 tsp Oyster Sauce ?? 2??

1-2 tsp Sugar ? 1- 2 ??

1 tsp Dark Soy Sauce ??? 1 ??

Sesame Oil ??,??

White Pepper ???,??

Some Water ?,??




Some oil for cooking, I use Medella Organic Coconut Cooking Oil ?













2 tsp Water ? 2 ??

1 tsp Corn Flour ??? /??? 1 ??


Method:

1. Heat oil in a skillet, add in shallot and cook until fragrant. Add in char siew and peas, stir fry for few minutes.

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2. Add in all seasoning and some water, let it simmer for 1-2 minutes. 

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3. In a bowl, mix together corn flour and water. Gradually add in (keep stirring) to the char siew filling. When the sauce is thickened, add coriander (if using) , remove from heat, let it cool completely before making the bun/pie/pastry.

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If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


Make sure the gravy is thick and not watery.







Baked Char Siew Piggy Bun for my son. Click here for recipe.



Baked Char Siew bun ???? , click here for recipe

Another batch done without peas but added coriander. This filling is perfect for steamed bun. 


Steamed Char Siew Bun using the same char siew filling recipe.

Click here >> Steamed BBQ Pork Bun recipe

Use the same filling in Onigirazu.  ????? :)

Photo updated 23 July 2016














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Saturday, February 27, 2016

The Lowly Potato, on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented the following potato recipes.  

We have such great varieties of potatoes grown here in Manitoba.  They are all available at the local Farmer's Markets and some stores.

1. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350�F until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.


5 Cheese Scalloped Potatoes

3-4 potatoes (Icelandic, Yukon, yellow, etc.)
2-3 shallots or yellow onions
1/2 cup flour
1 tsp nutmeg
1 tsp smoked paprika
2-4 cups milk
1/4 cup butter, cubed
5 cheeses, grated (I used:  1 cup grated smoked Oka, 1 cup grated cave aged Gruyere, 1 cup cut up Brie, 1/4 cup Mascarpone, 1/4 cup chopped Mozzarella)
salt and pepper, to tastes

Using a mandolin or a slicer/food processor, slice onions/shallots and potatoes separately.
Grease a 2-3 l baking dish with butter wrapper.
Layer in 1/3 of the thinly sliced potatoes.  Top with 1/3 of the thinly sliced shallots/onions.  Sprinkle 1/3 of the flour, nutmeg and paprika.  Top with 1/3 of the cheese.
Pour 1/3 of the milk over the potatoes, press down and repeat.

Cover and bake at 350�F for at least 1 hour.  Let rest for up to 20-30 minutes.  Enjoy!

P.S.  I used Mozzarella that I learned to make.  That is for another time!
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Thursday, February 25, 2016

Decorated Chocolate & Vanilla Butter Cookies (Happy Auspicious Squirrel) ?????????



Photo updated: January 2017


Are they cute? Are they edible? 

Yes and these cookies are handmade by me.





During Chinese New Year, these adorable cookies are the most eye-catching butter cookies and they are especially loved by young children. Not only where they attractive to the eye, they tasted great too. Made with the combination of chocolate and vanilla, they can be combined in various way to create all kinds of delightfully cute and delicious cookies.

This recipe is featured in Bake & Celebrate: Cookies & Treats Cookbook


This cookbook is available at Popular bookstores Singapore and MPH bookstores Malaysia.






Here's the gallery of the cookies that I made with this recipe. 



First batch made in February 2016.
























My son told me the cookies (before deco) looks like hippo cookies. So I used his idea, decorated some hippo cookies for him ;) 





Photo updated on January 2017. 








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Here's the recipe:
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Vanilla layer

40g Unsalted Butter (softened)

30g Icing Sugar 

13g Egg (lightly beaten)

1/8 tsp Vanilla Extract


75g Cake Flour


Chocolate layer

80g Unsalted Butter (softened)

60g Icing Sugar 

25g Egg (lightly beaten)

130g Cake Flour

20g Cocoa Powder



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

Prepare vanilla cookie dough: 

  1. Cream butter and icing sugar until smooth. 
  2. Gradually beat in egg and vanilla extract.
  3. Add in flour and mix with low speed.
  4. Use a spatula to scrape the sides and bottom. Form a dough. 
  5. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.

Prepare chocolate cookie dough: 

  1. Cream butter and icing sugar until smooth. 
  2. Gradually beat in egg.
  3. Add in flour and cocoa powder, mix with low speed.
  4. Use a spatula to scrape the sides and bottom. Form a dough. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.

To assemble and bake:

  1. When you are ready to bake, remove the chocolate dough from the refrigerator. Let it soften until the dough is pliable to roll. 
  2. Flour your rolling pin and rolling surface. Roll out the dough to about 0.5cm thick, use a squirrel (body) cookie cutter to cut out the dough. Carefully place the cut out cookie on a lined baking tray. Repeat for the rest.
  3. Remove the vanilla dough from the refrigerator. Let it soften until the dough is pliable to roll.
  4. Flour your rolling pin and rolling surface. Roll out the dough to about 0.5cm thick, use a squirrel (face) cookie cutter to cut out the dough. Carefully place the cut out cookie on the cut out chocolate cookie to assemble the face. Repeat for the rest.
  5. Bake in a preheated oven 180�C for about 15 minutes or until they are set and barely browned around the edges.



    To decorate:
    1. Remove cookies from the oven, let it rest on the baking tray for  5 minutes. Transfer the cookies onto a cooling rack, let it cool completely. 
    2. When cookies are completely cool, ice and decorate as desired. 


    Note: 
    1. You can use any cookie cutter to cut shapes as desired.
    2. You can use chocolate or store-bought royal icing to decorate the cookies. 


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    Wednesday, February 24, 2016

    Rice Cooker Pork Belly With Salted Fish ????????



    I used to cook Salted Fish Pork Belly in a skillet until recently I bought a mini rice cooker, I have tried cooking it in the rice cooker. Glad that it works and the result is awesome! 


    I probably will only use the rice cooker to cook this dish in future, perhaps I need a slightly bigger rice cooker because my boy said he wants to eat this for lunch and dinner everyday :D 

    My cooking is mainly for my little boy, so this is a kid-friendly and non spicy version, if you like it spicy, just add more dried chilies or click here to read how I made the chillies non-spicy. 



    Ingredients:




    180g Fresh Pork Belly (sliced) or pork collar

    15g Salted Fish (soaked and cut) ????

    3 Dried Chili (add more if you like it spicy)

    4 cloves Garlic (peeled and sliced)

    1 Onion (peeled and sliced)

    4 slices Ginger

    Water 

    Cooking Oil (I used Medella Premium Organic Coconut Cooking Oil)






    Spring onion







    Seasoning:

    (A)

    Ginger Juice

    Soy Sauce

    Sesame Oil

    Sugar

    (B) add to taste

    Oyster Sauce

    Sugar 

    Dark Soy Sauce

    If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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    Method:

    1. Add seasoning (A) to pork belly. Mix well. Marinate for 1 hour.

    2. Add some oil in the rice cooker bowl, preheat the rice cooker (set to 'cooking' mode, do not cover the lid)


    3. Fry the salted fish until fragrant, remove from the rice cooker, set aside. 

    4. Stir fry the pork belly to remove the water. Dish out, set aside.




    5. Fry garlic, ginger, onion and dried chili until fragrant.

    6. Stir in the cooked pork belly and salted fish. Cook for few minutes.

    7. Add some hot water, just enough to cover the ingredients. Stir in oyster sauce, sugar and dark soy sauce. Cover and set to 'Cooking' mode.






    7. When the gravy is thicken, add spring onion and it's ready to serve. If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


    Note: 

    1. You may cook this ahead of time and set to 'Keep Warm' mode. That's how I fixed my lunch and dinner today! 




    Click here for Pork Belly With Salted Fish cooked in skillet recipe.




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