Hello December 2011

Should be "Hello Christmas"… which is more like it! 

I’ve just got back my laptop after having it being classified “Requires Hospitalisation” for some major repairs. I wish I'm smarter then all I needed to do would be to hook it to a life-support machine, cut it open, change some organs, prescribed some antidote...run some tests and voila! 2 follow-up checks and everything will be fine...no more amnesia!

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Muffins...muffins again

Chocolate Chip Cranberries Nut Muffins and
Chocolate Chip Walnut Muffins


Using the same recipe here, I made more muffins with dark chocolate chips, dried cranberries and chopped almond (almond nibs).


Chocolate Chip Cranberries Nut Muffins

Same recipe
Substitute strawberries with
1/4 cup dried cranberries (chopped)
1/4 cup dark chocolate chips and another 1/4 cup for sprinkling on top
1/3 cup toasted almond nibs or chopped almond


I stirred in dark chocolate chips, dried cranberries and nuts into the dry ingredients before pouring in the wet ingredients.


Sprinkle with more chocolate chips on top before popping into the oven to bake.

These muffins are really good, soft and fluffy and have subtle crunchy nuts.


Another, variation : Chocolate Chip Walnut Muffins
Substitute Almond Nibs with toasted chopped walnuts

It's time to get some nuts into your child's diet... and not just for children but good for adults too. :-)

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Deep-fried Wontons

I like making wontons, fried ones because I can hide prawns in them. Picky little Max just refuse to eat prawns, shrimps, crabs because these crustacean friends are just too cute to be consumed!  He has seen them swimming in the ‘live’ sea creatures tanks in Chinese Restaurants and have liken them to Sebastian the crab in the Little Mermaid!

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Little Beethovens ♫

I made some small Nutella Cupcakes for some little Beethovens ♫ (Max attends Music class) a few weeks ago for their class concert. 

 

I've made them a few times as we simply like Nutella. Here's the recipe from my previous posting.

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Mom's Pork Chop

I’ve been taking a break from blogging. I realize blogging is hard work J…and sometimes I forgot to take the shots for postings…sigh!...then I gotta wait till I make them next. 

Here’s my little guy’s lunch! He polished off every morsel on the plate…and said, “Mom, can you make this for tomorrow’s lunch and remember to make more for Dad!”  So, I guess he likes it then.

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Another Cheesecake

I made a Strawberry Cheesecake and took some nice shots but forgot to take pictures after it was unmolded!

It was so beautiful with strawberries and kiwis topped, kind of Christmassy…you know, red and green. Next time I’ll try to remember to get a few nice shots after unmolding too but before digging it. Oh, so sorry, isn’t it terribly unlady-like?

After the Cheesecake Saturday I wasn’t going to touch any, at least for another few weeks, but I just couldn’t resist making another for Max and hubby since I found these plump juicy strawberries in the local fresh market.

Here goes, I’ll let you guys, sorry, gals too, have a peek at the cheesecake…it’s without the jelly layer.

Have a great Saturday...Xmas shopping? :-)

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Simple Pork Stew

“Mom, can I have Pork Stew for Dinner tomorrow?”… yes, that’s Max placing his meal order. (chuckling)…he likes to do that, place his order early in the morning or for the following day.

Here is a very simple recipe with ingredients ready in most kitchen, Chinese kitchen actually.

2 tbsp of sunflower oil

400g pork belly strip, trim off skin, cut into ¾-1 inch chunk

2 tsp of sesame oil

2½ tbsp of thick soy sauce

2 tsp of oyster sauce

2 tbsp of light soy sauce

3 shallots, chopped

5 pips of garlic, chopped

700-850ml water

Pork belly is used with some thin layers of fats in between of meat, rather than pure lean meat. The layers of fats after cooking 2-3 hours will soften and what you have are soft, tender and succulent morsels that can almost melt in your mouth. I always choose the leanest of the pork belly, trim off skin and fats except those in between the layers of meat. While I enjoy and can appreciate them but I seriously do consider the long-term effects on our arteries.

Let's start,

1.      Heat up sunflower oil in wok.

2.      On medium flame, fry garlic and shallot till fragrant but not brown.

3.      Add in pork and stir-fry for 5 minutes.

4.      Add in sesame oil, then seasoning sauce of dark soy sauce, light soy sauce and oyster sauce. Give it a stir. It should be very fragrant by now.

5.       Pour in water and let it come to a boil.

6.      Transfer the stew to a Vision pot or claypot and let it simmer slowly at low flame. Make sure you check regularly that the gravy doesn’t dry up.

7.      The stew should be ready in about 2 - 2½ hours when the pork meat is tender (you can check with a fork)

The gravy will thicken a little as it cools. Garnish with chopped parsley (optional) and serve warm fragrant pork stew with gravy over hot fluffy white rice.

Note:Max had 2 small bowls of rice for dinner… J

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Italian Friday... Mushroom Pasta Alfredo

Mmmmmmmm……Mushroom Pasta Alfredo!

I tried this recipe from Allrecipe, thanks to the posting by Kathy Rose, and here it is, wow, it’s smooth. The reviews and contributions from fellow foodies really helped.

It's yummy. Alright, we always have pasta or pizza, at least once a week, and this is really good.

Bring a lightly salted pot of water to boil, add in pasta and boil for 7-9 minutes per packet’s instruction, or till al dente. Drain and set aside.

3 pips of garlic, chopped fine

½ cup heavy cream

2-3 tbsp butter

¼ cup grated Parmesan cheese

1 cup sliced button mushroom

A pinch of salt to taste

In a medium saucepan, over medium low heat, melt butter and stir in garlic. Slowly whisk in cream and let it start to simmer. Keep whisking as you add in freshly grated cheese, little by little, till the cheese melted. Lastly, add in sliced mushroom.

I serve with blanched broccoli florets and add some dried parsley.

A simple Friday dinner, gotta rush for Max’s music class.

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Yum-yum breakfast for Max

Mmmm…this is Max’s breakfast.

I prepared this for Friday’s breakfast, which also includes a bottle of milk (not in picture, of course J). He tucked happily into his favourite Cheese Omelet, ½ of the potato bread, a small cup of yoghurt and milk before setting off to school at 8am.

How nice if everyday’s breakfast goes as smoothly…

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Chilled Lemon Cheesecake (No-bake)

This is a delightfully refreshing dessert. It’s light, soft, smooth yet firm, strong lemon scent, a little tart & tangy.

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Rich Brownies

I made this late last night, from a recipe I’ve kept in my ‘Recipe Treasure Box’ for a long time. Must be the sweet-tooth in me, stirred by the tempting varieties of sweet I tried in my friends’ homes during Diwali.

Rich chocolate brownies, full of chocolate flavour with vanilla & mocha frostings...... hmmm heavenly.

120g butter, melted

180g caster sugar

2 eggs

1 tsp vanilla essence

30g cocoa powder

60g all-purpose plain flour

¼ tsp baking powder

¼ cup semi-sweet chocolate chips

Pre-heat oven to 175°C. Grease and lightly flour an 8” square cake pan. First, melt the butter, remove and let cool for 10 minutes, add in sugar, beaten eggs and vanilla essence to mix. Then stir in dry ingredients. The mixture will resemble a thick paste, spread into the pan. Sprinkle with chocolate chips on top and bake for 25-30 minutes.

Leave to cool in the pan and cut into small square. Habitual experience made me cut into 25 pieces… rather small I admit, but I get to satisfy the chocolate cravings without the loadful of calories! I'm going to the gym every day next week !!! Eeeek!!!

I frost it with some leftovers from yesterday’s Chocolate Cake’s cream, borders and letterings.

4 tbsp butter

2 tbsp of golden syrup

2 cup icing sugar

½ tsp Vanilla essence

1 tsp of coffee paste

Beat softened butter and icing sugar till smooth, light and fluffy, add in golden syrup and continue to beat till very light. Flavour one portion with vanilla and the other with coffee paste.

Frost the brownies and serve. Yum-yum.

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Braised minced pork with fried tofu (tofu-pok)

Having a picky eater in the family, I always need to come up with a kids’ favorite recipe. It has to be simple yet appetizing without laboring hours preparing in the kitchen. The ingredients are easily found too.

100g   minced pork

½ tsp salt

8 pcs   fried tofu (tofu-pok), each piece cut into 2 or 3

4 pips of garlic, chopped small

1 tbsp vegetable oil

1 tsp   sesame oil

2 tsp   light soy sauce

1 tsp   oyster sauce

2 cups water

1.   Mix in salt in the minced pork, set aside.

2.   Heat oil in a non-stick wok. Stir-fry garlic for 1 minute.

3.   Add in minced pork, break up with spatula if lumped and stir-fry till cooked.

4.   Add in sesame oil and stir for another 2 minutes.

5.   Add in tofu-pok pieces, stir.

6.   Add in seasonings of soy sauce & oyster sauce. Your kitchen will be filled with aroma from the sauces & will reach the living room…ha-ha-ha.

7.   Add in water, bring to boil.

8.   Lower the flame to small, cover and let it simmer for 40-50 minutes, till the tofu-pok soften and becomes spongy.

9.   Check and make sure the gravy doesn’t dry up.

10.  Dish up and serve warm with rice.

Kids will like this appetizing & tasty dish as the minced pork is not chunky and chewy.

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Chocolate Chip Nut Brownies

This recipe is for lovers of chocolate and nuts. :-)


When I get the urge for some chocolate fix, I'll head to my kitchen to whip up a batch of brownies and I've made this many times, my friends and neighbors have fallen in love with these, not to mention my supportive hubby and son.


Making brownies is easy and you don't need a mixer to do that. Here's one recipe that I've always used, with sugar level adjusted. I think I've found the right balance with chocolate chip and the added nuts. It's sweet enough for your chocolate cravings fix without cringing! There are lots of nuts to give the brownies the crunchy and nutty topping accompaniment.

Some might like it really fudgy and some like it cakey. I like it somewhere in between. Here's my version.


120g butter, melted
180g caster sugar
1 tsp vanilla essence
1/2 tsp mocha essence (or 1 tsp of instant coffee granules dilute in 1 tbsp of boiling water)
2 eggs
100g flour
40g cocoa powder
2/3 cup chocolate chips
3/4 cup chopped walnuts
1/2 cup almond nibs


1.  Pre-heat oven 175°C.
2.  Line an 8" square baking dish with baking paper with sides cut longer (hanging over the sides, this is to enable ease of removal) once it's baked.
3.  Melt butter. Combine melted butter with sugar, vanilla essence and mocha essence (optional) in a medium bowl.
4.  Beat the eggs and add in the wet ingredients.
5.  Sift flour and cocoa powder.
6.  Gently stir in dry ingredients into the wet ingredients.
7.  Spread into the pan, level with plastic spatula.
8.  Sprinkle chopped walnuts on the top, followed by almond nibs.
9.  Lastly sprinkle chocolate chips on the top most.
10.Bake for 35-40 minutes. If tested with a tooth-pick inserted into the center, it should have still have some crumbs stuck to the tooth-pick, but it could be the melted chocolate chips. Do not overbake.


Cool in the pan and cut into 16 squares.

The irresistible aroma of chocolate that fills the home will draw the kids (or the Man) to the kitchen, they could hardly wait for the brownies to cool. :-P


* There is a very subtle hint of coffee which enhances the aroma of chocolate. If the brownies are for kids, you may wish to omit it. (Optional)


It's easier to get clean cut lines when it is completely cool or it may get crumbly. 


I think brownies taste better the day after... I normally cut into 20 squares, well, the smaller the pieces, I thought I could reduce the calories intake.... ha-ha-ha...trust me, it's calories laden, every mouthful. The smaller the cut, the smaller the 'guilt'...- self-deception! 


Each time I feel like reaching for another piece of this sinfully chocolatey and heavenly rich brownies, I tell myself....oh, look at your hips, but then I only bake this like once a month? How bad can it get... :-)


Have a fun weekend.

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BBQ Chicken in the oven

Here’s a delicious and simple chicken recipe. It’s BBQ chicken, cook in the oven and you can have it even on rainy days. Kids like this recipe, Max and my nieces & nephews love them. It’s finger-licking good.

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Puff pastry cheese stick bars

Quick and fast, my little prince’s favorite afternoon snack.

You will find something similar, called Cheese Sticks, but it's 1-foot long, in some local bakery shops.

I start with instant puff pastry square from the frozen section of the supermarket, there are some brands like Pampas or Kawan. But it’s kinda hard to find Pampas in the local Giant, Carrefour or Tesco these days.

1.  Take 3 pieces of puff pastry, they have plastic dividers, so it's easy to remove just 3 slices, cut into 2, and thaw for 10 mins.

2.  Place the pastry on a greased baking tray, allowing room for expansion, at least 3cm apart.

3.  Lightly spread some butter on top of the pastry.

4.  Spoon shredded cheddar cheese on top of pastry. (We like lots, but do not spread too near the edge, leave a space of 0.5cm. Once the cheese melts, it may drip to the baking tray)

5.  Sprinkle some coarse sugar on the cheese.

6.  Bake at pre-heated oven at 200°C for 15-20 minutes till they puff up and the top is golden.


Serve warm.

The butter will hold the cheese when the pastry puff up or they may roll of the pastry. I use either SCS butter, Golden Churn or Anchor butter for real buttery taste. 

Marc assured me these crispy and flaky puff pastry bars with cheese are perfect with a cup of his favorite espresso. 

Enjoy.

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