Pumpkin Chocolate Chip Cookies

Lovely golden chocolate chips cookies! Not exactly a healthy cookies but at least some pumpkin puree is added to enhance its nutrition value :D The texture is soft and chewy with lots of semi-sweet chocolate chips embedded inside. 

Recipe ref : twopeasandtheirpod.com
Ingredient

• 375gm plain flour
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 227gm unsalted butter
• 150gm brown sugar
• 100gm fine sugar
• 1 large egg
• 2 tsp vanilla essence
• 1 cup pumpkin puree
• 2 cups semi-sweet chocolate chips

Method

1. Sift flour, baking soda, baking powder, salt and spices together.
2. Using a electric whisk, cream butter and sugar together until light and fluffy.
3. Add in egg, vanilla and pumpkin and beat until well combined, about 3 mins.
4. Add in dry ingredients, in 3 batches, mix till just combined. Stir in chocolate chips.
5. Transfer cookie dough into a container, cover and chill for 1 hour.
6. Preheat oven to 180 deg cel. Drop, rounded tbsp of cookie dough onto lined baking sheet. Bake for 15-20 mins or until cookies are lightly brown around the edges. Cool the cookies on baking sheet for a while before transferring onto a wire rack to cool completely.

I'm submitting this post to the Best Recipes for Everyone

 July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom and co-hosted by  Rachel

Pumpkin Mee Hoon Kueh

Cute & healthy bowl of soupy Mee Hoon Kueh made with pumpkin puree! 

 I'm trying very hard not to distort the cut-outs as the dough is really soft and stretchy!

You can add any garnishes as desired. I've added an egg, pork fillet, baby choy sum, fishcake, fried anchovies and fried shallots in a simple anchovy broth.

Recipe ref : Cass's Blog

Ingredient

• 200gm pumpkin puree
• 400gm plain flour
• 3 tbsp corn oil
• 1/2 tbsp salt
• 2-3 tbsp water

Method

1. Combine flour, oil, salt with pumpkin puree while is still hot. Add in tbsp of water and gather the mixture together to form a dough. 
2. Knead lightly for 3 mins. Mixture will be slightly sticky but manageable. Cover and damp kitchen towel and rest for 30 mins.
3. Knead again till dough is smooth and soft. Cover and rest for another 30mins. Divide the dough into 2 portions, cling wrap and store in air-tight container in fridge if not using it on the same day. 

Recipe ref : Nasi Lemak Lover

Ikan Bilis (Anchovy) Soup Base

Ingredient

• 100gm dried anchovies, rinsed thoroughly
• 2L water

Method

1. Place anchovies in water and bring to boil.
2. Lower heat and simmer for 45mins.

Garnishing

• 100gm pork fillet (marinate with 1 tsp sesame oil,  1/2 tsp wine, 1 tsp light soy sauce, pepper, cornflour)
• baby kailan 
• eggs
• fishcake
• dried mushroom granules to taste
• sesame oil
• white pepper
• fried ikan bilis
• fried shallots

To cook one bowl per person :

1. Ladle some soup base into a saucepan. Bring to boil.
2. Add in some pork fillet and fish cake. 
3. Tear the dough ball into small and thin pieces and drop it into the boiling soup. (alternatively : roll out each dough into thin sheet, cut out using cookie cutter)
4. Cook for 1 min. Add baby kailan and cook briefly. Crack in an egg. Add in some sesame oil & pepper to taste. Remove from heat.
5. Garnish with fried ikan bilis and fried shallots and serve immediately.

I'm submitting this post to the Best Recipes for Everyone

 July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom and co-hosted by  Rachel

Watercress & Soy Milk Soup + Squash Wontons

This is a simple and healthy meat-free meal which consist of a vegetable soup and pumpkin fried wontons together with a bowl of rice for my kids but no carbohydrates for my serving :D My kids loved the soup as it tasted very sweet though no meat and sugar are added into this soup. The pumpkin fried wontons though not as crispy as the usual meat version one but still well received by them. Blessed to have kids that don't really fuss much with their Mommy's cooking!

Recipe ref : vegetarian-society.org

Ingredient

• 150gm watercress
• 5 white button mushroom, sliced
• 300ml water
• 1 cube non MSG vegetable stock 
• 250ml unsweetened soy milk
• 8 slices ginger
• salt* & pepper to taste (omit salt if using stock cube)

Method

1. Rinse and soak watercress in water for at least 30mins.
2. Place mushroom, ginger, stock cube and water in a pot. Bring to boil for one minute.
3. Add in watercress and bring to boil again. Lower heat and simmer for 20mins.
4. Add in soy milk and bring to boil again. Season with salt and pepper to taste. Remove from hat and serve immediately.

Recipe ref : Martha Stewart
Ingredient

• 500gm butternut squash
• 1 tbsp light soy sauce
• 1 tbsp brown sugar
• 1/4 tsp salt
• 1 stalk spring onion, sliced
• 1 tsp grated ginger
• wonton wrappers

Method

1. Peel and remove seeds from butternut squash. Cut into chunks. Place squash, soy sauce, sugar and salt in a pot. Add enough water to submerge the squash. Bring to boil and cook till squash is tender, about 10 mins. Drain away water and place the cooked squash in a mixing bowl. Mash till smooth and stir in spring onion and ginger. 
2. Place tbsp of filling in the centre of each wonton wrapper, brush the edges with water and press to seal. Place the wrapped wonton on a baking sheet and freeze until firm, about 15 mins.
3. Heat some oil in a non-stick pan over medium heat. Add the squash wontons, in batches, and fry till both sides are golden brown. 
4. Drain well on kitchen paper and serve immediately.

I'm submitting this post to the Best Recipes for Everyone

 July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom and co-hosted by  Rachel

Banana Hazelnut Chiffon Cake

Oh no not another chiffon cake! hehehe can't help it as I wanna to use up the ripen bananas for baking before the 2 monkeys in the house snap them up ^0^ Actually I just want to attempt my banana chiffon cake again which I've failed miserably before. This time round I've tried a recipe from a Japanese cookbook and it worked out beautifully! If you read through the recipe of my past few chiffon posting, you will notice that I did not add cream of tartar into the meringue. By just using cold egg whites and beating in the sugar till stiff peak, the structure still turn out very well despite the absent of cream of tartar. 

I prolong the baking time to 50mins to ensure it is thoroughly baked

Yeah the whole cake is nicely browned!

Lovely bananas flavour without additional artificial flavouring needed, moist and fluffy. With added grounded hazelnut did not alter the taste, just added texture to this light chiffon cake.

Recipe ref : “超Q润威风蛋糕” by 赤堀博美

Ingredient 

• 80gm egg yolks 
• 60gm sugar
• 80gm corn oil
• 80gm milk
• 300gm ripen banana, mashed & mixed with 2 tsp lemon juice
• 1/2 tbsp vanilla paste
• 160gm cake flour
• 50gm ground hazelnut
• 1/4 tsp salt
• 1 heap tbsp of Nutella
• 280gm cold egg whites 
• 40gm sugar

Method

1. Beat yolks and sugar until pale and fluffy. Add in oil, milk, and vanilla,  stir well to combine. Add in mashed bananas.
2. Sift in flour and salt and fold till smooth batter formed. Stir in ground hazelnut.
3. Weigh about 200gm of the batter and add in Nutella. Mix well.
4. In a clean, dry bowl, beat cold egg whites on high speed till bubbly. Beat in sugar gradually until stiffed peak formed.
5. Scoop 1/3 of the beaten whites into the Nutella batter. Mix well. Fold in balance meringue into plain batter.
6. Pour the 2 mixture alternately into an ungreased tube pan and bake in preheated oven at 180 deg cel for 45-50 mins.
7. Remove pan from oven and invert onto wire rack to cool completely before unmoulding.

This post is linked to Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom's Mom Kitchen Diary

Cook Your Books #24 by Kitchen Flavours

Berry Marble Chiffon Cake

It's been a very long time I've baked a marbled chiffon! A 'berry' pretty berry marble chiffon cake ^0^

Look so puffy! Overshot the height of the stand that I could not overturn it to cool down >.<

So I had to rest the pan side way instead and it slowly shrink down while cooling. I actually like the cracks which revealed the purple tone :D

Ingredient 

• 80gm egg yolks 
• 60gm sugar
• 100ml corn oil
• 150ml mixed berry yogurt
• 160gm cake flour
• 1/4 tsp salt
• 70gm berry jam
• 280gm cold egg whites 
• 80gm sugar

Method

1. Beat yolks and sugar until pale and fluffy. Add in oil and yogurt,  stir well to combine.
2. Sift in flour and salt and fold till smooth batter formed.
3. In a clean, dry bowl, beat cold egg whites on high speed till bubbly. Beat in sugar gradually until stiffed peak formed.
4. Scoop 1/3 of the beaten whites into the yolk batter. Mix well.
5. Pour the batter into the balanced whites and gently fold till well combine.
6. Remove 1/2 of the batter and fold in berry jam evenly. (I've added a drop of purple colour paste into the batter)
7. Pour the mixture alternately into an ungreased  tube pan and bake in preheated oven at 180 deg cel for 45 mins.
8. Remove pan from oven and invert onto wire rack to cool completely before unmoulding.

This post is linked to Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom's Mom Kitchen Diary

Mixed Fruit Tea Chiffon

A simple plain looking chiffon cake but do not deceive by its look :D The sweet fruity tea flavour lingers the whole kitchen while is baking! 

Tall looking chiffon and the texture is light and airy as it should be for a chiffon :D

There are various kind of fruity tea bags in the market, choose one which is your favourite and incorporate into this chiffon, you should like its lovely sweet fruity scent too! 

Recipe ref : thedomesticgoddesswannebe.com
Ingredient

• 6 large egg yolks
• 30gm fine sugar
• 1/2 tsp salt
• 80gm vegetable oil
• 120ml hot water
• 6 bags Lipton Forest Fruit Tea
• 150gm cake flour
• 3/4 tsp baking powder

Meringue

• 6 egg whites
• 120gm fine sugar
• 1/2 tsp cream of tartar

Method

1. Add the contents of 6 packets of mixed fruit tea into hot water. Stir to mix well and set aside.
2. In a mixing bowl, whisk yolks and sugar until light and creamy. Add in oil and salt, mix well.
3. Add in all the tea leaves mixture and water and whisk to combine.
4. Sift in the flour and baking powder and mix until a smooth batter is formed. Set aside.
5. In another clean dry mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
6. Gradually add in sugar and beat until stiff peaks form.
7. Add 1/3 of the meringue into the egg yolk batter and fold till well incorporate.
8. Pour the mixture into the balanced meringue and fold in gently.
9. Pour the batter into a ungreased tube pan. Drop the pan on a table top to remove air bubbles.
10. Bake in preheated oven at 180 deg cel for 40-45mins until golden brown.
11. Invert pan on a wire rack to cool completely before unmoulding.

This post is linked to Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom's Mom Kitchen Diary

红曲红龟粿 Red Yeast Ang Ku Kueh

Using the basis of the Purple Sweet Potato Ang Ku Kueh I've made previously, I modified it to make this 'Ang Gong Gong' Ang Ku Kueh with peanut filling. I'm very happy with the result of this batch of  Ang Ku Kueh as not bit of artificial food colouring was being used! I come across recipe using beetroot for the natural colouring but I find it messy and tedious just to peel, grate and blend to extract the juice. So the alternate magic ingredient I've added was red yeast powder! I had a bottle of red yeast powder in my pantry which I always replenished it when it runs low. As the red yeast powder won't fully dissolved in water, I strained the liquid to remove the sediments and discard it. It is so fun to experiment natural food colouring to incorporate into food ;) 

I just roughly made an estimation of the powder needed to be added into the water and keeping my fingers crossed that it will come out the red I'm expecting. Luckily they turned out beautifully reddish :D

Red Yeast Ang Ku Kueh with Peanut Filling

Ingredient (approx 13 pcs)

Dough

• 150gm yellow flesh sweet potato, cubed
• 100gm glutinous rice flour
• 1/2 tbsp rice flour
• 1 tbsp sugar
• 2 tbsp rice bran oil
• 15gm red yeast rice, grind into fine powder
• 120ml hot water

Method

1. Steam sweet potato until soft, for about 25 mins.
2. Meanwhile combine red yeast rice powder with hot water. Stir well. Sieve the mixture and strained the red liquid, set aside. Add another 50ml water into the sieved mixture and strain it again. You may not need to use the 2nd strained liquid, just set aside in case the dough is too dry.
3. When the sweet potatoes are softened, use a fork and mash till smooth. Add in glutinous rice flour, rice flour, sugar and oil. Gradually add in the first strained red yeast rice liquid and knead till dough is smooth and pliable. Cover with damp cloth and rest for 30mins.
4. Divide dough into 30gm small ball.

Filling

• 150gm prepacked grounded peanuts (no salt, sugar added)
• 1 tbsp toasted white sesame seeds
• 50gm fine sugar
• 1 tbsp oil
• 2 tbsp water

Method

1. Combine all ingredients in a mixing bowl and mix thoroughly. Mixture should not be crumbly and dry.
2. Shape mixture into small balls weighing approx. 18gm each. 

To shape and steam the Ang Ku Kueh

1. Preheat a steamer.
2. Prepare 13 pcs of cut banana leaves, slightly large than the Ang Ku Kueh, grease and set aside.
3. Flour the 'Ang Ku Kueh' mould with some rice flour. Shake away excess.
4. Flatten the sweet potato ball, place a ball of peanut filling in the centre. Cover and seal the edge. Shape into a round ball.
5. Place the ball into floured mould, press down evenly, knock out and place on a greased banana leaf.
6. Place the Ang Ku Kueh onto the steaming tray and steam over preheated steamer on medium heat for 10 mins. Turn off flame and grease the steamed Ang Ku Kueh with some warmed rice bran oil.

Gula Melaka Sago Pudding

Chilled sago pudding drizzled with palm sugar syrup and coconut milk, a perfect dessert on this scorching weather! Surprisingly my kids loved this chilled sago pudding as they liked the QQ texture of the sago pearls, and of course the sweet palm sugar syrup!

Really simple ingredients and fast to prepare too!

Cooked sago pearl

Fill glasses with sago pearl then chill till real cold

topped with gula melaka syrup and coconut milk....

slurp!

Ingredient

• 200gm sago pearl
• 800ml water
• 200gm gula melaka
• 200ml coconut cream
• 50ml water
• 1 pandan leaf, snipped short
• pinch of salt

Method

1. Place 800ml water into a pot and bring to boil. Add in sago. Cook the sago for about 10mins, stirring constantly, until they become translucent.
2. Strain the sago in a sieve and wash away the excess starch over running water.
3. Scoop the cooked sago pearls into individual small cups and chill them in fridge.
4. In a clean pot, combine coconut cream, 50ml water, pandan leaf and salt. Boil over low heat, stirring constantly. When it starts to boil, remove from heat and strain into a bowl. Set aside.
5. In another saucepan, melt the gula melaka with additional 2 tbsp water over low heat. Simmer till sugar is well dissolved, strained and set aside to cool down.
6. Serve the chilled sago pearls with gula melaka syrup and coconut milk.

Recipe ref : justasdelish.com

Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

Bubur Terigu 大麦

It's been a really long time I've eaten bubur terigu (white wheat). But since young I actually prefer bubur pulut hitam rather than bubur terigu if I am given a choice. Strangely even my kids follow suit my taste >.<. After a few mouthful they commented not nice hahaha....Actually the bubur terigu tasted good lah, thick and creamy with spoonful of gula melaka syrup and coconut milk drizzled over :D

Recipe modified from : HappyCup.blogspot.sg
Ingredient
A

• 200gm gula melaka, finely chopped
• 150ml water
• 2 pandan leaves, snipped short

B

• 40gm rolled oats
• 200ml water

C

• 200ml coconut cream
• 50ml water
• pinch of salt

D

• 200gm biji terigu, soaked and lightly pound 
• 1200ml water
• 3 pandan leaves, knotted
• 100gm sugar

Method

1. Place ingredients (A) in a saucepan and bring to boil till sugar is well dissolved. Strain the mixture and set aside.
2. Combine ingredients (B) and cook till oats is thickened. Set aside.
3. Combine coconut cream and water and simmer briefly, stir in salt. Set aside.
4. Bring 1200ml water to boil. Add in softened terigu and cook over low heat until terigu is tender and swelling. Add in pandan leaves and sugar to taste.
5. Add in cooked oats (step 2) and stir evenly to mix. Turn off heat.
6. Ladle cooked terigu into individual serving bowls, drizzle over gula melaka syrup and coconut before serving.

Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

Hong Kong Egg Tarts

This is not the first time I've attempted egg tarts. As-at-todate this is the third try and the best looking egg tarts of all for my attempts :D The first two attempts tasted good too (different recipes) but not so nice in appearance hahaha....This time round I managed to get the custard right, smooth and wobbly good! The crust though not perfectly shaped but is fine for me as they are buttery and crumbly good! As egg tart is my kids' favourite pastry, I've doubled the original recipe so that it is enough for their snack and breakfast tomorrow! 

Lining of the small tart case, the cases are rather shallow, so I've followed Annie's tip on 'building' the dough higher over the edge to contain more filling.

Recipe ref : Annielicious Food

Ingredient (approx 15 small tarts and 4 big tarts)

Pastry

• 280gm plain flour
• 2 tbsp icing sugar
• 2 egg yolks
• 1 egg white
• 150gm salted butter

Filling

• 150gm fine sugar
• 150gm hot water
• 4 large eggs (I'm using 60gm egg size, try using 'Golden Corn Egg' which will give a deeper golden hue to the custard)
• 200ml fresh milk
• 1/2 tsp vanilla essence
• 1/8 tsp salt

Method

Pastry

1. Combine butter, sugar, egg yolk and egg white in a mixing bowl. Using a electric mixer, cream the mixture till light and creamy.
2. Add in flour gradually and lightly beat till just combine. Once it is well mixed, using hand to press the mixture together to form a dough. Do not overwork the dough. 
3. Cling wrap the dough and chill in fridge for 10-15 mins.
4. Take the dough out of the fridge. Divide the pastries into equal portions. For my tart cases, small cases I'm using 25gm, large cases using 40gm of dough.
5. Roll individual dough into a ball. Place the dough into tart cases and lightly press out to line the cases.
6. Chill the lined tart cases for at least 30mins before using.

Filling

1. Add fine sugar into hot water and mix until the sugar is completely dissolved. Set aside to cool down.
2. Beat eggs with milk, vanilla and salt. Pour in cooled sugar water and mix well.
3. Sieve the egg mixture TWICE to achieve smooth egg mixture.
4. Preheat oven to 180 deg cel. When is ready, remove the tart cases from fridge, pour in egg mixture into each tart shells. Bake for 20-25 mins for small tart, 25-30 mins for big tarts. (I've separately baked the small and big tarts 'cos of the difference in baking duration)
5. Cool the egg tarts in mould for 10 mins before unmoulding to serve.

 the small egg tart

 This is the cross-sectioned of the bigger egg tart...a little overbaked, best to stand at the oven at the few 5 mins to monitor the doneness :)

Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young