Baked Mashed Potato and Macaroni Cheese
0 Comments Published by pink dimple on Sunday, November 2, 2008 at 4:01 PM.
My lunch on a Lazy Sunday Afternoon:
I was so inspired to make some comfort food today after looking through some very wonderful food blog, but was so lazy to go out to buy the ingredients:P So I went digging in the kitchen and found some leftover shell macaroni, potatoes, mixed pizza cheese and chicken suasage in the fridge and came up with this easy and simple to do dish and it's so verstatile, just add whatever you like and make it your own!
Ingredients:
1. Macaroni (any kind of shape will do)
2. Mixed Cheese for Pizza
3. A Can of Cream of Chicken
4. Chicken Suasage (or u can use ham?)
5. Potatoes (Boiled the potatoes, drained, mashed and add salt and pepper to taste)
5. Salt
6. Pepper
Labels: Let's Eat
Hainanese Chicken Rice Recipe
0 Comments Published by pink dimple on Thursday, July 17, 2008 at 1:30 PM.
Ingredients
1 (2-pound) chicken
1 scallion, cut into 1 inch pieces
4 slices fresh, peeled ginger
6 tbsp vegetable oil or chicken oil rendered from chicken fat
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice, washed and drained
1 tsp fine salt
Mix together for Chilli Sauce
2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup
Method
Boil a large pot of water. Stuff the cavity of the chicken with scallion and ginger. Add chicken to boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture. Heat oil in a rice cooker, add garlic, stir fry till fragrant. Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked. Chop chicken and serve with steaming hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment.
I found this recipe at bakingmum.blogspot.com, one of my friend has tried it and she told me that it was very good. I have always wanted to try it out but was just too busy. But now, I have some time to kill, I'm going to bake some this weekend for my loved ones :) the kids and my "B"!
Pastry:
200 gm butter
250 gm plain flour
110 gm plain yoghurt
1 tsp sugar
1 egg yolk
A pinch of salt
Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.
Filling:
12 oz diced potatoes
1 big onion diced
50 gm mixed vegetable (or more if you like)
Sliced canned mushrooms (amt up to you)
2 chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
2 tbsp sugar
2 tsp salt
1/2 tsp pepper
Heat abt 2 tbsp of oil and fry potatoes with abt 4 fl oz of water and 1/2 tsp salt until soft. Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in abt 4 fl oz of water and cook for abt 5 mins. Add in salt, sugar and pepper. Add in the cornstarch and stir to thicken mixture. Set aside for later use.
The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.
Optional: You can add hardboiled eggs if you like
Pastry:
200 gm butter
250 gm plain flour
110 gm plain yoghurt
1 tsp sugar
1 egg yolk
A pinch of salt
Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.
Filling:
12 oz diced potatoes
1 big onion diced
50 gm mixed vegetable (or more if you like)
Sliced canned mushrooms (amt up to you)
2 chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
2 tbsp sugar
2 tsp salt
1/2 tsp pepper
Heat abt 2 tbsp of oil and fry potatoes with abt 4 fl oz of water and 1/2 tsp salt until soft. Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in abt 4 fl oz of water and cook for abt 5 mins. Add in salt, sugar and pepper. Add in the cornstarch and stir to thicken mixture. Set aside for later use.
The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.
Optional: You can add hardboiled eggs if you like
RECEIPE:
Ingredients A:
300g rice flour
3 tsp wheat flour
800ml water
Ingredients B:
400g yam (diced)
250ml wwater
60g dried shrimps (soaked, chopped)
2 XO chinese sausages (diced)
2tbsp fried shallots
2tbsp minced garlic
5tbsp oil
Seasoning:
2 tbsp pepper
1 tsp five-spice powder
1 1/2tbsp salt
Garnishing:
Spring onions, fried shallots, red chillies
METHOD:
1. Heat up oil. Saute the garlic and dried shimps till fragrant, add in the XO sausage and fried for about 2 minutes.
2. Add in Yam and stir-fry for a few minutes. Add in the seasoning, fried shallots and continue to stir-fry for another 2 minutes. Then add in water and cook till yam cubes have softened. Add Ingredients A, mix well. Cook until the mixture thickens and turn off heat.
3. Pour into a greased steaming tray. Steam on high heat for 30 minutes or until cooked. Garnish with spring onions, fried shallots, chillies on top.
Labels: Let's Eat, Steamed yam cake
a simple and easy to do: Popiah
0 Comments Published by pink dimple on Sunday, August 12, 2007 at 4:18 PM.
My version of popiah
Place shredded eggs, mixed vegetables, blanched bean sprouts and fried shallots on a piece of popiah skin
The Ingredients:
Eggs
Blanched Bean Sprouts
Fried Shallots
Popiah Skin
Mixed Vegetables: Sweet Turnips, Carrots, French Beans, Dried Prawns, Diced Mushrooms
CHOCOLATE ROCKY ROAD BANANA LOAF
0 Comments Published by pink dimple on Sunday, July 29, 2007 at 3:27 PM.
I must say this banana loaf is really good and easy to make! Kids will love it! ;) mainly because there's lots of chocolate chip in it, even my niece who doesn't really like banana find it really nice!!! Yipee!
Here's the recipe:
2 cups of all purpose flour
1/4 cup of brown sugar
1/3 cup of butter, softened
2 eggs
1 teaspoon vanilla extract
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup low fat milk
2 large ripe bananas, mashed
Optional:
1 cup semi-sweet chocolate chip (I used hershey's semi-sweet chocolate chip)
1/2 cup walnuts, chopped
Method:
Pre-heat over to 180degreeC and grease your loaf pan or cake pan.
1. Combine softened butter, sugar, eggs and vanilla extract into a bowl and beat until light and fluffy.
2. Sift your flour, baking powder and baking soda. And then add gradually into the butter mixture. Mix well.
3. Add your mashed bananas and low fat milk in and mix well.
4. Add your chocolate chips and walnuts, reserve some for the topping.
5. Pour into the loaf/cake pan and bake for about 1 hour. Insert a stick into the cake, if it come out clean, your cake is done.
Here's the recipe:
2 cups of all purpose flour
1/4 cup of brown sugar
1/3 cup of butter, softened
2 eggs
1 teaspoon vanilla extract
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup low fat milk
2 large ripe bananas, mashed
Optional:
1 cup semi-sweet chocolate chip (I used hershey's semi-sweet chocolate chip)
1/2 cup walnuts, chopped
Method:
Pre-heat over to 180degreeC and grease your loaf pan or cake pan.
1. Combine softened butter, sugar, eggs and vanilla extract into a bowl and beat until light and fluffy.
2. Sift your flour, baking powder and baking soda. And then add gradually into the butter mixture. Mix well.
3. Add your mashed bananas and low fat milk in and mix well.
4. Add your chocolate chips and walnuts, reserve some for the topping.
5. Pour into the loaf/cake pan and bake for about 1 hour. Insert a stick into the cake, if it come out clean, your cake is done.
SUNDAY IS MY COOKING AND BAKING DAY!
0 Comments Published by pink dimple on Sunday, July 22, 2007 at 5:57 PM.
It's Sunday again! I really look forward to this day because I get to do the one thing I like! Cooking and Baking!!! I promised my niece that I'll make char siew bao and oreo cheescake... so... I can't let her down right? he he:) Anyway, 'B' is out of town so I just have to keep myself occupied with all the cooking and baking.
STEAMED CHAR SIEW BAO
The Char Siew Bao all ready for steaming (I made about 16 Char Siew Bao)
The Char Siew Bao after steaming for 15 minutes! They look so nice right? And.. they taste good as well :P
The recipe:
For Dough:
1 1/2 tsp active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter, melted
For Filling:
Ingredients:
500g char siew, diced
3 tbsp garlic oil
Parsley/Spring Onions, chopped till fine
1 tbsp Chinese wine
Seasonings
3/4 cup water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and Chinese wine. Mix well.
4. Remove and leave to cool before using it for fillings.
For the Dough:
In a small bowl, combine yeast with 2 tbsp warm water, I tsp sugar and I tsp all-purpose flour. Mix until well combined. Cover with a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
Sift remaining all-purpose and self-rising flour into a big bowl. Add remaining sugar, yeast mixture, remaining warm water, and melted butter. Using a wooden spoon, mix to form a soft dough. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 mins. Place dough in a large oil bowl, cover and let stand in a warm place until doubled in size, about 1 hour.
After 1 hour, punch down dough. Turn out onto a floured work surface and knead until smooth, about 5 mins. Divide dough into 16 pieces and roll or press out each piece to form a 6cm circle. Cover the dough with a damp kitchen towel. Working with one round of dough at a time, spoon 2 tsp of filling into the center. Gather edges together, twist to seal and cover with a kitchen towel. Repeat with the remaining dough.
Cut out 16 squares of parchment (baking paper) and place buns on paper and place them in a bamboo steamer and leave the bun to raise again for another 10 mins. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Steam the buns for 15 mins. Serve warm.
OREO CHEESECAKE
Recipe:
1 packet Oreo Chocolate Sandwich Cookies, divided
1/3 cup butter, melted
3 packet Philiadelphia Cream Cheese, softened
3/4 cup fine sugar
1 cup Light sour cream
1 tsp vanilla
4 eggs
Method:
PREHEAT over to 180degreeC (for dark nonstick 9-inch springform pan). Finely crush about 30 of the cookies, remove the cream inside. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with melted butter. Press firmly onto the bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and sugar in large bowl with electri mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.
BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 or 20 mins of baking time.) Cool completely on wire rack.
REFRIGERATE at least 4 hours. Run knife around side of pan to loosen cake; remove side of pan before serving.
STEAMED CHAR SIEW BAO
The Char Siew Bao all ready for steaming (I made about 16 Char Siew Bao)
The Char Siew Bao after steaming for 15 minutes! They look so nice right? And.. they taste good as well :P
The recipe:
For Dough:
1 1/2 tsp active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter, melted
For Filling:
Ingredients:
500g char siew, diced
3 tbsp garlic oil
Parsley/Spring Onions, chopped till fine
1 tbsp Chinese wine
Seasonings
3/4 cup water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and Chinese wine. Mix well.
4. Remove and leave to cool before using it for fillings.
For the Dough:
In a small bowl, combine yeast with 2 tbsp warm water, I tsp sugar and I tsp all-purpose flour. Mix until well combined. Cover with a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
Sift remaining all-purpose and self-rising flour into a big bowl. Add remaining sugar, yeast mixture, remaining warm water, and melted butter. Using a wooden spoon, mix to form a soft dough. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 mins. Place dough in a large oil bowl, cover and let stand in a warm place until doubled in size, about 1 hour.
After 1 hour, punch down dough. Turn out onto a floured work surface and knead until smooth, about 5 mins. Divide dough into 16 pieces and roll or press out each piece to form a 6cm circle. Cover the dough with a damp kitchen towel. Working with one round of dough at a time, spoon 2 tsp of filling into the center. Gather edges together, twist to seal and cover with a kitchen towel. Repeat with the remaining dough.
Cut out 16 squares of parchment (baking paper) and place buns on paper and place them in a bamboo steamer and leave the bun to raise again for another 10 mins. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Steam the buns for 15 mins. Serve warm.
OREO CHEESECAKE
Recipe:
1 packet Oreo Chocolate Sandwich Cookies, divided
1/3 cup butter, melted
3 packet Philiadelphia Cream Cheese, softened
3/4 cup fine sugar
1 cup Light sour cream
1 tsp vanilla
4 eggs
Method:
PREHEAT over to 180degreeC (for dark nonstick 9-inch springform pan). Finely crush about 30 of the cookies, remove the cream inside. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with melted butter. Press firmly onto the bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and sugar in large bowl with electri mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.
BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 or 20 mins of baking time.) Cool completely on wire rack.
REFRIGERATE at least 4 hours. Run knife around side of pan to loosen cake; remove side of pan before serving.
Labels: Let's Eat
It's a beautiful sunday! my nieces and nephew didn't come to my house! Peace and quiet..ahhhhh......! I wonder why they didn't turn up? They love to come here to play the computer games, probably they have too much homework to do. Yipee! good news for me.. ke keke;) 'B' and I decided to go to the beach and I made some snacks to bring along with us.
Ingredients:
For the Dough:
1 packet of pau ready mixed
1 cup milk
1/2 cup of sugar
Glaze - 2 egg yolk
For The Fillings:
500g Char Siew, diced
3 tbsp garlic oil
Parsley, chopped finely
1 tbsp of Chinese wine
Seasonings:
3/4 cup of water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and chinese wine. Mix well.
4. Removee and leave to cool before using it for filling.
5. Mixed the ingredients for the dough and knead till smooth and elastic. Leave in a bowl covered with damp cloth for 15 minutes.
6. Divide the dough into 24 pieces and roll each piece into a ball.
7. Press to flatten the dough and place 1 tsp of filling in the centre. Seal by pleating the edges.
8. Put paus on a baking tray and glaze with egg yolk. Preheat oven at 220 degreeC. and bake for 15 - 20 minutes.
Labels: Let's Eat
Spicy Fried Rice Cake! YUM YUM ;P
0 Comments Published by pink dimple on Saturday, July 14, 2007 at 2:17 PM.
My first encounter with this dish was at one of the Korean Restaurant at Temple Street in Chinatown, it was so good! I really like the rice cake, it was so 'Q' and tasty! It had barbeque pork in it too. I was craving for this dish for the past weeks and so today I decided to make my own version. My Ingredients includes: Rice Cake (I can't find the korean rice cake so I used our local carrot cake, it's taste ok but still can't compare to the korean rice cake), Green Pepper, Cabbage, Parsley, Onions, Garlic, Eggs and the most important thing, the Korean Chilli Pepper Sauce, it makes this dish really good!
Labels: Let's Eat
Finally after a long time, I have the time to do my 'experiment'. I was up early today, getting the ingredients from 'Seng Siong Supermarket', which is just near my place. Everything turn out great! My nieces and nephew love all of my 'experiment'. ha ha, I treat them as my 'guinea pig' ;P
CRUSTLESS QUICHE - VERSION 1 (pancake with sausages, tomatoes, onions, mushrooms, topped with mozzarella cheese and cheddar cheese)
CRUSTLESS QUICHE - VERSION 2 (basicallly, this one is the same as Version 1 but without onions and I added pineapple, just for the kids)
VEGETABLE PANCAKE (I used Gram Dhal Powder, Flour, green chilli, curry leaves and onions)
Actually I wanted to make Vadai, it's a indian snack but somehow it turned out to be like a vegetable pancake??? Anyway, my mum says it's quite good and my dad love it too.. ha ha:) It's very crispy on the outside but when you bite into it, it's soft and moist inside, the curry leaves and the green chilli make it very tasty too.
CRUSTLESS QUICHE - VERSION 1 (pancake with sausages, tomatoes, onions, mushrooms, topped with mozzarella cheese and cheddar cheese)
CRUSTLESS QUICHE - VERSION 2 (basicallly, this one is the same as Version 1 but without onions and I added pineapple, just for the kids)
VEGETABLE PANCAKE (I used Gram Dhal Powder, Flour, green chilli, curry leaves and onions)
Actually I wanted to make Vadai, it's a indian snack but somehow it turned out to be like a vegetable pancake??? Anyway, my mum says it's quite good and my dad love it too.. ha ha:) It's very crispy on the outside but when you bite into it, it's soft and moist inside, the curry leaves and the green chilli make it very tasty too.
Labels: Let's Eat
LIGHT CARROT CAKE WITH CRANBERRIES
0 Comments Published by pink dimple on Monday, June 11, 2007 at 3:45 PM.
Recipe from Woman Weekly June 2007
INGREDIENTS:
- 180g sugar (use common sugar)
- 185ml extra light olive oil (available at supermarkets)
- 3 large eggs
- 225g flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda (available at supermarkets)
- 250g carrots, grated
- 50g chopped almonds
- 50g sultanas or raisins, chopped
- 50g cranberries, chopped (available at supermarkets)
CREAM CHEESE FROSTING:
1. 280g cream cheese (available at supermarkets)
2. 3 tbsp icing sugar
PREPARATIONS:
1. Preheat oven at 180C. Meanwhile, place sugar and olive oil in a mixing bowl. Beat with an electric beater until well-mixed, about 3mins. Add eggs one at a time, beating well with each addition.
2. Sift flour, baking powder and bicarbonate of soda together. Gradually beat this dry mixture inot the sugar and egg mixture.
3. Fold carrots, almonds, sultanas and cranberries into the mixture. Do this in batches so that everything is well-folded. Pour batter into 22-cm springform tin.
4. Bake in the oven for 50 mins. test the cake with a skewer inserted into the centre. If it comes out clean, the cake is ready. Allow the cake to cool on a rack.
5. Meanwhile, prepare frosting. Beat cream cheese with an electric mixer until smooth, about 4 to 5 mins. Add icing sugar and beat well.
6. Once the cake is cool about 20 mins, spread the cream cheese frosting over and leave in the fridge to set.
Labels: Let's Eat
RECIPE:
Ingredients:
1 (about 1/2 kg) - fish head
2 tbsp - tamarind juice
1 tsp - salt
100g - brinjals
100g - lady fingers
4 - green chillies
1 - onion
1 - tomato
1 cup - pineapple (cut into pieces)
1 stalk - lemon grass
8 cloves - shallots
3 cloves - garlic
1/2 inch - ginger
1/2 - grated coconut
4 tbsp - cooking oil
3 tbsp - curry powder
1 tsp - sugar
Method:
1. First, wash the fish head and cut into half. Season with tamarind juice and salt.
2. Cut the brinjals, lady fingers, green chillies, onions and tomato into pieces. Smash lemon grass. Pound shallots, garlic and ginger together.
3. First extract 1 cup of thick coconut milk from the grated coconut. Then add water to extract another 2 cups of diluted coconut milk.
4. Heat up oil and fry the pounded ingredients, together with the lemon grass and curry powder, until fragrant.
5. Add in the diluted coconut milk and bring to boil. Then add in the fish head, lady's fingers, brinjals, pineapple, tomato, onion, chillies and sugar. Bring to boil again.
6. Lastly, add in the thick coconut milk and cook briefly and turn off heat.
Labels: Let's Eat
