Sunday, May 29, 2016

Cookies N Cream Waffles ??????





Making waffles is simple but you must have a good recipe to follow. I bought a new waffles maker few weeks back and I have tried and modified about 8 recipes. Not all are successful although all are edible :D .  However, among the successful one, there is one that I especially like.... the Cookies N Cream waffles, made using Cookies N Cream soy milk added some crushed Oreo. This is the combination that I customised for my family. We all love this!




When I was out of Cookie N Cream soy milk, I'd make plain waffles using the same recipe. Click HERE for Plain Waffles recipe. :)





Ingredients:

(A)

125g Blue Jacket Unbleached All Purpose Flour or any plain flour ?? 125?

1.5 tsp Corn Flour ??? 1.5 ??

55g Sugar ? 55?

1/4 tsp Salt ? 1/4 ??

1/2 tsp Baking Soda ??? ???

1 tsp Baking Powder ?? 1??



(B)

1 Egg Yolk ?? 1 ?

180ml Cookies N Cream Soy Milk ?????? 180?

1/4 tsp Vanilla Extract ??? 1/4??

30ml Oil ? 30?

(C)

1 Egg White ?? 1?

(D)

Some crushed Oreo (optional) ?????? ??







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Method:

1. Sift (A). 
?(A) ???

2. Mix together (B).
??(B)?????

3. Use a whisk, beat (C) until stiff peak.
?(C) ??????????

4. Gradually add (B) to (A), stir to mix until there's no more lumps. Do not over-mix the batter.
???(B)??(A),???????

5. Fold in (C) in 2 batches until well combined.
?(C) ?2?????,?????

6. Cook in a preheated waffle maker for 5 minutes. Note: Add (D) into the batter right before you cook the waffle, else the waffle may turn out a bit dry.
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Some feedback from those who have tried this recipe:


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Thursday, May 26, 2016

Stir Fry Broccoli & Prawns In Abalone Sauce ?????????


Stir fry broccoli and prawns is a very common dish in Chinese cuisine. This combination goes really well with simple sauces. Besides abalone sauce, I used to pair it with Hoisin sauce  , oyster sauce, chicken stock or just simple soy sauce gravy. You can mix and match the vegetables combination, for example add in some carrots, shiitake mushrooms etc...



One of the lunch that I have prepared for my 7yo son.
If you like my lunch idea, click here and follow Miki's Food Archives blog page to receive daily lunch idea and recipe updates.
Here's another combination - broccoli and snow peas.
Tips: Blanch the broccoli before stir frying with snow peas because snow peas.

Photo updated: 11 April 2017

Another combination, with squid this time.
This was my son's lunchbox. 


Photo updated: 20 April 2017.


Ingredients:

4 Large Prawns 
(peeled and deveined, season with some salt, white pepper, sesame oil and Shao Xing cooking wine)

160g Broccoli

3 Baby Corn

1/3 pkt White Bunashimeji Mushrooms

2 cloves Garlic (sliced)

2 slices Ginger

Some salt, add to taste

Dash of white pepper


Sauce: Mix together

1.5 tbsp Abalone Sauce

1/2 tsp Soy Sauce

1/2 tsp Sesame Oil

1.5 tbsp water  


Corn Starch Solution: Mix together

1 tsp Corn Flour

1/2 tbsp Water


Medella Premium Organic Coconut Cooking Oil for cooking




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. ?????????,????????????????????????????????!

Method:

1. Heat oil in a cast iron pan, add in garlic and ginger, cook until fragrant.

2. Sprinkle some salt, add in broccoli and baby corn. Stir fry until there's no more sizzling sound. Add in mushrooms, gradually drizzle the sauce and continue stir frying. Add some white pepper and water, cover and let it simmer until the broccoli is cooked. 



3. Stir in corn starch solution. When the sauce is thicken, remove from heat and serve right away with rice. If you like my recipe, click hereLIKE & follow 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! 

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Wednesday, May 25, 2016

Green Tea Baguette




Ever since I started baking baguette, I never buy baguettes from stores. Using Blue Jacket Baguette Flour makes baguette baking an easy task for me. Previously I baked charcoal baguette and plain baguette, this time I have tried something new.... Green Tea Baguette! Look at the colour, so lovely isn't it? :) 

It taste really good! I can eat it plain, just like this...

My 7yo son likes it with cheese and baby spinach.
This is the only way to make my son eat RAW spinach :D 

I normally toast the baguette before serve but this time, my 7yo prepared breakfast.
The little chef said no need to toast because it's already taste so good! :D 


Ingredients: Yield 4 medium baguette

500g Blue Jacket Baguette Flour 



1 tsp Salt

100g Castor Sugar

1.5 tsp Instant Yeast

370g Water (adjust accordingly)

2 tsp Green Tea Powder (for baking)

3 tbsp Oil




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. In a stand mixer, mix all dry ingredients. (Kitchenaid speed 1)



2. Mix in water (Speed 1). Knead for 25 minutes (Speed 2). Gradually add in oil. Knead another 5 minutes until the dough is glossy and elastic. 

3. Cover with cling wrap. Let it proof for 60 minutes or doubled in size.

4. Transfer to a floured work top. The dough is very sticky, make sure to use generous amount of flour to handle the dough.

5. Divide dough into 4 portions. Shape the dough into baguette. Place on a lined baking tray. I don't have baguette tray, so I used aluminium foil to divide the baguette. 



6. Cover with cling wrap. Let it proof for 30minutes. 

7. Bake in a preheated oven 200'C for 20 minutes. When it's ready, transfer to the rack to cool. Slice and enjoy!  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. 



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Monday, May 23, 2016

Lotus Root & Arrowroot Pork Ribs Soup ~ Pressure Cooker Recipe ???????-????,????,????




The recipe that I'm sharing in this blog post is pressure cooker method. If you do not have a pressure cooker, click here to read the method using normal pot.





Ingredients: (Yield 4 servings)

300g Pork Ribs

270g Lotus Root

160g Arrow Roots

1 Dried Cuttlefish (washed, soak in hot water for 15 minutes, discard water)

5 Red Seedless Dates

3 Dried Oyster

1 Fig (US large fig)

1 litre Hot Water

Some Sea Salt or Himalayan Salt (add to taste, optional)


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. Wash the pork ribs, immerse in hot boiling water for 5 minutes. Discard the water.

2. Put all ingredients (except salt) in the pressure cooker. I am using 4.5L WMF Perfect Pro pressure cooker.

3. Close with the cover and set the knob to 2.



4. Use medium heat until the cooking indicator rises to the 2nd orange ring.




5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or turn the knob to lock/ unlock to release pressure. When there's no more pressure, unlock and open the cover. The soup is ready by now.



7. Optional: Add salt to taste, if using. Repeat step 3 - step 5, cook for 10 minutes. 

8. Repeat step 6 or just leave it covered and serve later. The remaining heat will further enhance the flavour of the soup. 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. 


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Saturday, May 21, 2016

Victoria Day Weekend Market Opening for CBC's Weekend Morning Show

This morning I had the great pleasure of presenting these dishes for CBC's Weekend Morning Show with host Terry MacLeod.  We are marking the great items available at the St. Norbert's Farmer's Market with Wildfire Farms Grassfed Beef, Nature's Farm eggs and other items available.


Mini K�fte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert�s Farmer�s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert�s Farmer�s Market)
pinch salt
1 egg
Optional:  Finely chopped preserved lemon peel, recipe follows

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef
1-2 tbs Turkish Baharat
pinch salt
1 egg

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Also served today with homemade pita bread.  See link for very easy recipe.  http://www.thefreshloaf.com/recipes/pitabread

Preserved Lemons

1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons

Cut lemons open but not through and stuff with salt.  Press into jar and fill with remaining salt and cover with lemon juice.  Place in sunny place for 3-7 days and then refrigerate.  Use lemon peel in many dishes and liquid for dressings.



Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.


Enjoy!
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Wednesday, May 18, 2016

Vegetable Pancake/ Omelette ?????




A simple and nutritious egg pancakes, packed with nutrients and loaded with vegetables. I have a picky eater at home, making food with 'hidden treasure' is my forte! Hid all the vegetables and I don't need to nag 'eat your vegetables please.....'. It makes a great snacks, side dish or even for breakfast. 


Look at the fingers.....someone can't wait to eat his food :)


Ingredients:

3 Eggs ?? 3?

1/4 tsp Chicken Powder ??? 1/4??

Dash of White Pepper ??? ??


* 2 Broccoli (florets, chopped) ??? 2??,??

* 1 tbsp Shredded Carrot ???? 1 ??

* 1 French Beans (chopped) ??? 1?,??

* Can be replaced with any vegetables of your preference. ??????????

1/4 Sausage (use nitrate-free and MSG free sausage, chopped), can be replaced with ham. ?? 1/4?,??

3 tbsp Shredded Parmesan Cheese (optional) ??? 3??,????

Pinch of Salt ???

Medella Premium Organic Coconut Cooking Oil/ any neutral flavour cooking oil ?






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. ?????????,????????????????????????????????! 



Method:

1. In a bowl, lightly beat egg + chicken powder + white pepper. Set aside. 
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2. Heat oil in a skillet, add in chopped broccoli, french beans and sausage, add a pinch of salt, stir fry until the 'greens' are cooked. Transfer to the bowl, mix with egg and carrot.
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3. Heat oil in the same skillet, pour in the egg mixture. When the egg is about to set, sprinkle  shredded parmesan (if using). Flip over.
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4. When it's fully cooked, turn off heat. Slice and serve.
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Monday, May 16, 2016

Marshmallow pirate pops

Untitled

So, Dante had a "Jake and the neverland pirates" theme for his birthday party. Knowing that marshmallow pops is a real people-pleaser (at least when the people are 4-6 year olds) I made some very simple marshmallow pirate pops, and I'm super proud that I managed to draw some Skully ones as well! The kids were very impressed!

All  you need are marshmallows, edible markers, and some sticks. It's truly a very simple task.
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Thursday, May 12, 2016

Avocado toast - the next level

Untitled

Followers of my instagram account know that I frequently have avocado toast for lunch (and sometimes, for dinner too). I eventually grew a little sick of it so I need to kick things up a notch. They other day, I added some sliced baby tomatoes and basil - very good! It made a surprisingly big difference, actually! What's your favorite way to take avocado toast to the next level?
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Tuesday, May 10, 2016

Welcome, summer!

Untitled

We've had a beautiful long weekend, with plenty of sun. How about you?

We have had dinner outdoors every day, and even enjoyed a glass of ros� wine with some shrimp and crawfish canap�s. I need more ideas for quick and fun snacks to enjoy before dinner - please share in the comments, if you have any suggestions!
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Monday, May 9, 2016

Pan-fried Salted Fish Pork Bun ??????



This is simply a delicious and juicy minced pork bun filled with some fragrant salted fish. It makes a great snacks, light meal or even breakfast! 





Ingredients: (Yield 7 mini buns)

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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Bun: ??

100g Flour ?? 100?

50g Hot Water ?? 50?

20g Cold Water ?? 20?


Filling: ??

150g Minced Meat ?? 150?

20g Salted Fish  ???? 20?

1/2 tbsp Ginger Juice ?? ???

1/2 tbsp Chopped Spring Onion ?????,??

1/2 tbsp Chopped Small Onion ??????,??


Seasoning: ??

1.5 tsp Soy Sauce ?? 1 1/2 ??

Dash of White Pepper ?????

1.5 tsp Sesame Oil ?? 1 1/2 ??

1 tsp Shao Xing Hua Tiao Wine ????? 1 ??


Method:

1. Stir together hot water and flour. Stir in cold water, form a dough. Cover and let it rest in the fridge for 30 minutes. 
???????,????????,????????,??????30???

2. Mean while, heat some oil in the skillet, fry the salted fish until fragrant. Remove from heat, set aside to cool.
?????????

3. In a bowl, add all filling and seasoning ingredients. Stir until well combined. By now, the mixture should smell really good! 
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4. When the dough is ready, knead for 2-3 minutes. Divide the dough into 7 portions. Wrap  the filling. (refer to the step by step in the picture)
?????2-3???????7?????(????????)?

5. Heat some oil in the skillet, cook the bun for 1-2 minutes or until the bottom is slightly brown, add some water, cover the skillet with lid, let it cook until no more sizzling sound. Remove the lid, flip over the bun, cook until both sides are golden brown. 
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6. Serve immediately.
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Enjoy!

Note: Don't forget to soak and dry the salted fish before pan fry.









































































































This recipe is adapted from a recipe shared by Wai Leng. ??Wai Leng??
  
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Meringue Buttercream

Untitled

I finally, finally, decided to try meringue buttercream. I have no idea why I haven't dared before - it just seemed a little finicky I guess, and the sheer amounts of butter scared me. I thought it would easily turn into a curdled mess.

Then, the afternoon before Dante's birthday party (with 20 toddler-sized guests!), I decided to just go ahead. I found an easy enough recipe, and just went for it. And what do you know? It turned out great. And it was so simple. And super tasty, too. I paired it with Vanilla Bean Cucpcakes, mini-sized, and some fun little sprinkles.

I made 36 mini cupcakes, but I had a lot of buttercream left over - I think it would have easily covered 50. I also think you can flavor this as you wish - I happened to really like it au naturel so I didn't do anything to it. A little vanilla or lemon zest would be an easy way to go.


Meringue Buttercream
3 egg whites
250 g sugar
350 g butter, at room temperature

First, you whisk the egg whites and sugar, with a regular hand whisk, over a pan of simmering water. You want the sugar to melt, and it will do so at 65�C. When it has, pour the contents of the pan into the bowl of a stand mixer (or use a handheld mixer) and beat into a meringue. When it's still slightly warm to the touch (but certainly not hot!), add the butter, a little at a time. When it's all incorporated keep beating if it feels warm at all. If you're using any flavorings, this is the time to add them, and gently fold them in .

When cool, you can use it immediately, or chill it for later. I used mine at once, transferring it to a piping bag and making simple roses on top of the cupcakes.

Let the frosted cakes set in the fridge, then serve. (I made mine on the day before the party and they were great.)


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Sunday, May 8, 2016

Pandan Custard Soft Bread ~ Sponge Dough Method ????????,????


Pandan Custard Soft Bread made using Sponge Dough Method are so soft and the bread stay soft for days. Added custard filing to the fragrant pandan bread, these bread tastes heavenly. 


This was my 2nd attempt using sponge dough method after I baked the Lazy Doggie Sweet Potato Loaf  back in September 2014. The outcome was totally different from my first attempt. 






The bread turned out so light and soft that I can eat 2 buns at one go and don't feel full! My 7yo son loves this! Pandan bread goes with custard filling, they are simply delicious...?????!



I can't tell exactly how long it would stay soft because we finished eating the bread on the next day. However, based on the 2nd day texture, I believed it would still soft on the 3rd day.  You may scroll down to the end of this blog post to read some of the reviews from my readers who have tried this recipe. 




I used the same recipe for Pandan Rolls with custard toppings.
Modified the shaping method, the rolls turned out even softer and lighter than my previous attempt.

Photo updated: 17 May 2016
Made some plain pandan rolls without fillings.

Photo updated: 17 May 2016
Photo updated: 17 May 2016


Here's a video to show how I rolled the bread dough. 






Remarks on Step 4 - Roll out the dough twice with 10 mins resting in between.





Day 2... Plain Pandan Rolls packed for my son to snack on after school excursion.
Photo updated 18 May 2016

Day 3... The pandan rolls remain soft and light. Filled with some custard, packed for my son to eat during school recess.

Photo updated 19 May 2016



This recipe was featured in Asian Food Channel official Facebook Fan Page.
7 June 2016



Ingredients:



Sponge Dough: ????:

200g Bread Flour ???? 200?

4g Instant Yeast ?? 4?

16g Milk Powder ?? 16?

25g Egg (lightly beaten) ?? 25?

26g Pandan Juice (blend pandan leaves with water) ???  26? (???????)

72g Fresh Milk ?? 72?


Main Dough: ???

65g Bread Flour ???? 65?



I use Blue Jacket Unbleached Bread Flour in this recipe. Blue Jacket flour uses the hard red spring wheat from Canada, milled in Taiwan with Japanese grade milling machineries. The water absorption rate is higher than many other brand of bread flour. Thus, the bread made with this flour will turn out softer.  

45g Sugar ?? 45?


1/2 tsp Salt ? ???


27g Pandan Juice ???  27? (???????)


30g Unsalted Butter (softened) ?? 30? 






Filling: Mix together, cover with cling wrap, set aside. Un-use portion can be kept in the fridge.
????:?????????,???????,???????

100g Instant Custard Powder ?????? 100?

150g Hot Water ?? 150?





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. In a mixing bowl, mix together all sponge dough ingredients. Cover with cling wrap, let it proof for 1 hour. 
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2. Add in all main dough ingredients (except butter) to the sponge dough, knead to form a dough. Gradually knead in butter.
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3. Continue to knead until the dough passes the windowpane test. Watch this video if you are unsure what is windowpane test.
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3. Divide dough into 8 portions. Cover with cling wrap and let it sit for 10 minutes.
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4. Roll out the dough, add custard filling and shape as desired. Cover with cling wrap and let it proof for 1 hour or doubled in size. 
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5. Bake in a preheated oven 180'C for 15 minutes.
????????,?180? 15?????????????????,??LIKE?????????,???????????


If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. If you already LIKED my page but did not see my recipes on your Facebook News Feed, click here, go to my page:

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Enjoy!









Some feedback from those who have tried this recipe:


By Geri Loke


By Felicia Lo


By Ailin Hasby

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