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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 400 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.



Sunday, 29 May 2016

Cookies N Cream Waffles 曲奇格子松饼





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 面粉 125克

1.5 tsp Corn Flour 玉米粉 1.5 小匙

55g Sugar 糖 55克

1/4 tsp Salt 盐 1/4 小匙

1/2 tsp Baking Soda 小苏打 半小匙

1 tsp Baking Powder 发粉 1小匙



(B)

1 Egg Yolk 蛋黄 1 粒

180ml Cookies N Cream Soy Milk 曲奇口味豆奶 180克

1/4 tsp Vanilla Extract 香草精 1/4小匙

30ml Oil 油 30克

(C)

1 Egg White 蛋白 1粒

(D)

Some crushed Oreo (optional) 奥利噢饼干碎 适量







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. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!  


Method:

1. Sift (A). 
把(A) 过筛。

2. Mix together (B).
材料(B)搅拌均匀。

3. Use a whisk, beat (C) until stiff peak.
把(C) 的蛋白打至硬性发泡。

4. Gradually add (B) to (A), stir to mix until there's no more lumps. Do not over-mix the batter.
慢慢把(B)加入(A),搅拌均匀即可。

5. Fold in (C) in 2 batches until well combined.
把(C) 分2次加入面糊,搅拌均匀。

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.
把面糊分次/ 适量的倒入已预热的松饼机,撒上少许饼碎,盖上,烘烤5分钟即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:


By 佩宜



Thursday, 26 May 2016

Stir Fry Broccoli & Prawns In Abalone Sauce 鲍鱼汁炒虾球西兰花


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. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

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! 

Wednesday, 25 May 2016

Green Tea Baguette 绿茶法国面包




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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


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. 




Monday, 23 May 2016

Lotus Root & Arrowroot Pork Ribs Soup ~ Pressure Cooker Recipe 莲藕粉葛排骨汤-解热去躁,松弛神经,补血强身




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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




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. 


Wednesday, 18 May 2016

Vegetable Pancake/ Omelette 煎蔬菜蛋饼




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 鸡蛋 3粒

1/4 tsp Chicken Powder 鸡精粉 1/4小匙

Dash of White Pepper 胡椒粉 少许


* 2 Broccoli (florets, chopped) 西兰花 2小朵,切碎

* 1 tbsp Shredded Carrot 胡萝卜碎 1 汤匙

* 1 French Beans (chopped) 四季豆 1条,切碎

* Can be replaced with any vegetables of your preference. 以上蔬菜可以随意更改

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

3 tbsp Shredded Parmesan Cheese (optional) 芝士碎 3汤匙,可以不放

Pinch of Salt 少许盐

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






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. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢! 



Method:

1. In a bowl, lightly beat egg + chicken powder + white pepper. Set aside. 
现将鸡蛋+鸡精粉+胡椒粉打散,混合。




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.
放少许油热锅,把西兰花,四季豆和香肠加少许盐,炒香。把炒香的蔬菜和香肠,倒入鸡蛋和胡萝卜碎混合。

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.
再加一些油,热锅, 把蛋浆倒入锅。撒上芝士。翻面,煎至熟。

4. When it's fully cooked, turn off heat. Slice and serve.
切片,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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!





Monday, 9 May 2016

Pan-fried Salted Fish Pork Bun 咸鱼肉碎煎包



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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Bun: 外皮

100g Flour 面粉 100克

50g Hot Water 沸水 50克

20g Cold Water 冷水 20克


Filling: 馅料

150g Minced Meat 肉碎 150克

20g Salted Fish  梅香咸鱼 20克

1/2 tbsp Ginger Juice 姜汁 半汤匙

1/2 tbsp Chopped Spring Onion 青葱半汤匙,切碎

1/2 tbsp Chopped Small Onion 小葱头半汤匙,切碎


Seasoning: 调味

1.5 tsp Soy Sauce 酱油 1 1/2 茶匙

Dash of White Pepper 少许胡椒粉

1.5 tsp Sesame Oil 麻油 1 1/2 茶匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1 茶匙


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. 
把沸水加入面粉,搅拌。再加入冷水,搅拌成面团。盖好,放进冰箱休面30分钟。

2. Mean while, heat some oil in the skillet, fry the salted fish until fragrant. Remove from heat, set aside to cool.
把咸鱼煎香。待凉。

3. In a bowl, add all filling and seasoning ingredients. Stir until well combined. By now, the mixture should smell really good! 
将所有馅料和调味料搅拌均匀。这时候,肉馅已经是好香的,对吧?

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)
先把面团揉2-3分钟。然后分成7份。包馅料(可以参考以上的图)。

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. 
先把锅烧热,放少许油,把包子煎1-2分钟。加少许水,盖上锅盖。煎干水后把另一面煎至金黄色即可!

6. Serve immediately.
离锅后,乘热吃!若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。


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~ select FOLLOWING (next to LIKED)

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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. 谢谢Wai Leng分享
  

Sunday, 8 May 2016

Pandan Custard Soft Bread 斑斓卡斯塔软面包


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...好看又好吃!



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: 中种面团:

200g Bread Flour 高筋面粉 200克

4g Instant Yeast 酵母 4克

16g Milk Powder 奶粉 16克

25g Egg (lightly beaten) 蛋液 25克

26g Pandan Juice (blend pandan leaves with water) 斑斓汁  26克 (斑斓叶加水打汁)

72g Fresh Milk 鲜奶 72克


Main Dough: 主面团

65g Bread Flour 高筋面粉 65克



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 幼糖 45克


1/2 tsp Salt 盐 半小匙


27g Pandan Juice 斑斓汁  27克 (斑斓叶加水打汁)


30g Unsalted Butter (softened) 牛油 30克 






Filling: Mix together, cover with cling wrap, set aside. Un-use portion can be kept in the fridge.
卡斯塔馅:将全部材料混合均匀,即可。用不完的,可以收在冰箱。

100g Instant Custard Powder 即溶卡斯塔粉 100克

150g Hot Water 热水 150克





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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. In a mixing bowl, mix together all sponge dough ingredients. Cover with cling wrap, let it proof for 1 hour. 
将中种面团的材料搅拌成软面团,用保鲜纸盖好,发酵1小时。

2. Add in all main dough ingredients (except butter) to the sponge dough, knead to form a dough. Gradually knead in butter.
将主面团的所有材料(除了牛油)加入中种面团,揉成面团。慢慢加入牛油。

3. Continue to knead until the dough passes the windowpane test. Watch this video if you are unsure what is windowpane test.
继续揉至面筋扩展,表面光滑





3. Divide dough into 8 portions. Cover with cling wrap and let it sit for 10 minutes.
将面团分割8份,盖上保鲜纸,休面10分钟。

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. 
包馅料后造型,放入模型里。用保鲜纸盖好,发酵1小时。

5. Bake in a preheated oven 180'C for 15 minutes.
放入已预热的烤箱,烘180度 15分钟或至金黄色即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。


If you like my recipe, click hereLIKE & FOLLOW Miki's Food Archives 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!









Some feedback from those who have tried this recipe:


By Geri Loke


By Felicia Lo


By Ailin Hasby

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