Prata Potato Puffs

Another easy delicious snack
Thanks Anncoo Journal for the recipe

What you need:

5pcs frozen prata
10 hard boiled quail eggs (I didn't have so I used 5 hard boiled eggs, halved)
450g potatoes
3tbsp curry powder (I skipped)
5tbsp fresh milk
1 large onion, chopped
1tsp sugar
1tsp chicken stock powder
1 beaten egg

Method:

1. Peel potatoes and halve them, and steam for about 30mins until soft
2. Mash them, leaving some chunks behind
3. Heat a little oil in a frying pan. Sautee onion with curry powder, if using, until onions are soft
4. Add in potatoes, milk, sugar, chicken stock powder. Stir well. Dish up and leave to cool
5. Thaw frozen prata slightly until it can be folded. Dab your hands with flour to prevent the prata from sticking
6. Place potatoes in the middle and arrange eggs on it. Fold it over, use fingers to make pleats on one side of the prata until fully sealed
7. Place prata puff on a lined baking tray and brush the top with beaten egg
8. Bake in a preheated oven of 200degC for about 20mins. Take it out and brush again with eggs, bake for another 10mins or until it's golden brown

Note:
This is really yummy. It can be freezed too, and airfry before consuming

3 Ingredients Oreo Cake

This cake has been trending lately during Circuit Breaker period in Sg
I finally have enough Oreo to give it a try
I added Milo dalgona on top to serve like buttercream and I'm glad I did
It enhances the taste of the cake. Without it, the cake would be too bland for my liking
As for the texture, it can't be compared with the good old fashioned way of making a real chocolate cake. It's more to a fudge texture, very rich. Perhaps I should try baking it in the oven, see how it will turn out
All in all, this is not too bad of a choice when your mood is for something fast and easy. My family still enjoy it :)

Recipe source: HERE

What you need:

28pcs Oreo, split the crust from the cream filling
1tsp baking powder
1cup fresh milk

enough dalgona for topping, or any chocolate ganache of your choice (optional)

Method:

1. Butter a 6inch pan and add in baking paper over it
2. Heat a steamer. If your steamer cover is not the triangular shape, wrap it with clean kitchen cloth
3. In a blender, add in Oreo crust, baking powder and milk. Blend until smooth
4. Add in the cream filling and blend a little more until mix completely
5. Pour batter into the pan and steam for about 45mins over medium high fire until skewer test comes out clean
6. Let cool on a cooling rack and spread dalgona over it if preferred
7. Keep in the refrigerator and transfer to room temperature about 15mins before serving

Easy Chicken Pie

Happy New Year, everybody
Looking back, 2016 was at my laziest year of blogging with much lesser posts compared with the previous years. Just hope I can improve this year, hehe..

This is my first bake of the year, on New Year's day, when I was craving for something savory
Came across this bake and couldn't resist to give it a try, especially knowing I had frozen puff pastry lying in my freezer

Yummy chicken pie, served with mixed green salad and cherry tomatoes in balsamic vinaigrette dressing

 

 

 

Recipe is from Diana of Domestic Goddess Wannabe

What you need:

2 chicken breasts (I used leftover roasted chicken meat from my Xmas feast - shredded)
1 small onion, chopped
1 tsp minced garlic (I used 1 tbsp)
200g frozen vegetables (I used only carrot - diced)
3 large potatoes, peeled and cubed
2 tbsp plain flour
1.5 cup chicken stock
2 cups water
2 bay leaves (I used dried)
1 tsp dried rosemary (I used dried parsley)
1 tsp dried thyme (I skipped)
1 tsp salt
1/2 tsp ground black pepper
1 packet frozen puff pastry, thawed, rolled and shaped according to the shape of baking dish used
1 egg, beaten (for egg wash)
6 hard boiled, quartered

Method:

1. Sautee onion for a few mins, add garlic and continue sautéing for another 30secs
2. Add in chicken and stir til cooked,  push all ingredients aside and add in flour, stir till well incorporated
3. Add vegetables, chicken stock and potatoes, bay leaves, salt, pepper, and dried herbs. Add water, make sure all barely covered in water
4. Simmer uncovered for about 20mins or until potatoes have softened and liquid has evaporated slightly
5. Scoop using ladle onto serving dishes. Top with eggs and puff pastry. Crimp the pastry. Egg wash and poke 2-3 holes with knife
6. bake at 200deg for 12mins or until the pastry is golden brown (mine took 45mins as I used larger size of baking dishes)

Note:
This can be frozen for about 3months in an airtight container

Nom nom nom...

 

40 Minutes Buns

This is my second time baking it and well, for my case, it takes longer than 40mins as I used my bread maker to do the kneading, but still this is a genius way to cut short bread baking process. Love it :)
First time, I just baked normal plain dinner rolls. This time, I added Nutella and cheese filling. As predicted, the Nutella filling were a hit with the kids, while I and DH enjoyed the cheese filling

Recipe is from Diana from The Domestic Goddess Wannabe

What you need:

280ml warm water (or milk)
1/3 cup or 83ml oil
2 tbsp instant yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
476g bread flour

Method:

1. Heat oven to 220degC
2. In a bowl, combine water, oil, yeast and sugar and leave it for 15mins. Using dough hook, mix in salt, egg and flour. Knead for a few mins til dough is soft and smooth and continue with hand kneading for awhile. Hand knead is possible too for about 5mins (I used bread maker and let it do the kneading job for 30mins)
3. If the dough is still too sticky add in a little more flour (not too much), knead a few times and oil your hands too while kneading (After kneading in bread maker I still got sticky dough so I kneaded a while more with oiled hands and a bit more additional bread flour)
4. Form dough into 12 balls and place in greased pan, rest for 10mins (For my buns with filling, I flattened the ball, spoon a heaped tsp of filling of choice - mine were Nutella and grated cheddar cheese)
5. Glaze with egg wash, add the top of each bun with sprinkle of your choice, and bake for 10-12mins til golden brown

Note:
Wrap each cooled bun in cling wrap and store in airtight container. If keeping them in the fridge, warm it up in microwave for about 15secs

Cheese filling

 

Nutella filling

 

Something that I definitely will bake again and again :)

 

Braised Chicken In Soy Sauce (Ayam Masak Kecap)

Easy dish cooked in pressure cooker, resulting in a soft and flavourful meat. Nice to eat with a bowl (or two) of fluffy hot rice :)

 

 

Recipe is modified from Signora pressure cooker recipe book

 

What you need:

 

1 free range chicken, cut into parts

1/2 yellow onion, sliced

5 cloves of garlic, minced

about 6 tbsp dark sweet soya sauce (kecap manis)

1 tbsp sesame oil

1/2 tsp chicken stock powder

salt, pepper, sugar to taste

2 tbsp butter

about 1-2 tbsp water

 

Method:

1. Melt butter and sesame oil in a pan of preheated pressure cooker for sauteeing (mine is "meat/bean")
2. Sautee onion and garlic til fragrant, add in chicken, kecap manis, water and other seasonings. Mix well
3. Cover the pressure cooker, press "cancel" then press "chicken" button and let it does its work

Note:

• Each pressure cooker has its own unique function, please study yours first before using
• This recipe can be cooked using normal wok over stove

 

I served this chicken dish with a simple stir fry carrot and cabbage. Simply sautee minced garlic in a wok with a little oil, add in cabbage, carrot and tomato, also a little water, let boil and simmer for a few mins til vegetables are soft (not too soft though) and season with salt and pepper

The Killer Toast (1 Proofing)

Finally I am blogging about this bread. This recipe has been so so popular especially in Instagram
I have been baking this bread many times,  most of the time in loaf and pull apart buns shapes, but every time I had no chance to take pictures as it always finished out in an instant LOL

Yes, it's that good. This bread is really soft and fluffy with a milky taste, we love it a lot!
Besides the taste and texture, the winning point about this recipe is it only needs one time of proofing, which cut the preparation timing as compared to the traditional way of preparing bread by about an hour

Recipe is from Victoria Bakes

What you need:
(for 450g loaf)

260g bread flour
3g instant yeast
1 large egg + full cream milk = 180g
30g sugar
2g salt
30g butter

Method:

1. Pour milk and egg in the bread maker pan, followed by bread flour, salt in one corner and sugar in another corner
2. Make an indentation in the centre and pour in instant yeast
3. Set the machine to Dough and press start
4. After 5mins, add in butter and let the machine do the rest of the kneading, about 30mins depending on the type of bread maker
5. Take out the dough from the pan and place it on the lightly floured surface
6. Knead slightly for a few mins til dough is smooth and window pane is achieved
7. Divide the dough into three, flatten each using rolling pin to oblong shape and roll the dough away from you like when you're making swiss roll
8. Place the three shaped dough into a greased and line loaf pan, cover with damp kitchen towel and let it proof til it almost reaches the rim of the pan (mine was taller than that!)
9. Bake in the preheated oven of 170degC about 45mins til the top is browned evenly and sounds hollow when tapped
10. Remove from oven and transfer to a cooling rack. Brush the top with melted butter for extra shine
11. Cool completely before slicing it

Fresh from the oven (yes, it's a night baking LOL)

 

 And the next morning after breakfast, I took more pictures with the remaining 1/3 of the loaf haha...

 

Eggs In A Cup

Another treat I enjoy eating that you may consider to surprise your mom on Mother's Day
If she doesn't prefer something sweet in the morning while you plan to make her breakfast, this is one good choice. It's in fact also good for lunch or snack :)

Okay, this one needs more chopping and stuff you need to do in the kitchen, but trust me, it's worth it :)

What you need:
(6 cups)

6 Mission Original Wrap
chopped red peppers
chopped green peppers
sliced Swiss brown mushroom
halved cherry tomatoes
sliced breakfast ham
6 eggs
3 tbsp grated Parmesan cheese
3 tbsp grated Mozzarella cheese
salt and black pepper to taste

1. First, preheat your oven to 180degC. Grease 6 holes muffin pan. In a bowl, mix in eggs, Parmesan cheese, salt and black pepper

 

 

2. Cut wraps into circles that can fit nicely into each hole in the muffin pan. Place them into the pan. prepare the ham, and vegetables

 

 

3. Place the ham and vegetables equally into each cup followed by pouring the egg mixture over it, close to the rim of the cups

 

 

4. Carefully place the pan into the preheat oven and bake for about 15mins. Remove from oven and add in mozzarella cheese into each cup and bake again for about 5mins til the cheese melted and the cup is crispy, Serve warm

 

 

 

This is a very versatile dish as you may use whatever ingredients you prefer. What I made was what my family and I love. You can replace ham with bacon, sausage while you can use whatever vegetables you love :)

 

 

Crispy cup with delicious juicy filling. Yum!

 

 

 

This is another post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

 

At the same time, a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners created in collaboration with Mission Foods

 

 

One more recipe in this book that caught my eyes was Beef Bulgogi and Kimchi Wraps. I must try this! :)

 

 

 

Meantime, I'd like to wish all the wonderful mommies out there.. HAPPY MOTHER'S DAY!

 

Banana Chocolate Cheese Wrap Roll

Finally I am well. Got flu bug from Ian, a pretty bad one it took almost 2 weeks for me to finally function normally. Well, I felt better last weekend but somehow got worse again. Health is wealth. It's not fun to fall sick. So relieved now, phew...

Anyway, this post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

So here is the first one, banana chocolate cheese wrap roll - a delicious sweet treat
I always love these three combination. Easy peasy to make and so yummy. You can prepare this for breakfast, or brunch or even as snack

 

 

What you need:
(1 serving)

1 Mission Original Wrap
1 sliced cheddar cheese, tear into small pieces (or grated cheddar cheese)
about 1 heaped tbsp chocolate rice
1 medium ripe banana
chocolate sauce for garnish

1. Heat a non stick cooking pan over low heat. Place one Mission Original Wrap on the pan followed by grated cheddar cheese on one side of the wrap (I found out on that morning that I had no grated cheddar left, so I used one sliced cheddar and tore it apart)

2. Add chocolate rice over the cheese

 

 

3. Add one peeled banana (I mistakenly sliced the banana into two LOL)

 

4. When cheese and chocolate rice start to melt, you will feel that the wrap starts to crisp too, slowly roll the wrap from one side to the other side

 

 

 5. And it's done :)

 

6. Transfer to a serving plate and drizzle some chocolate sauce and serve

 

Sweet creamy  chocolaty with a hint of saltiness. Delish!

 

Mission Foods with a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners

 

There's some recipes I'm so intrigued to try. This is one of them, Smoked Salmon and Egg Wraps with Mustard-Dill Mayonnaise. Sounds so good!

 

 

Lastly, hope you like the roll as much as I do and if you prepare this for your mom, hope she will enjoy it too. HAPPY MOTHER'S DAY :)

Easy Healthier Chocolate Mousse

This dessert came out smooth, chocolaty, rich and delicious
Secret ingredient? Silken tofu! Slashed more than half of the calorie compared with the common chocolate mousse dessert made using thickened cream
A serving of this is only a fraction of close to 100 calories, while the traditional recipe can be as high as 300 calories! You can eat this dessert in peace LOL


I decorated with kiwi slices just because I had nomore strawberries left LOL And see the red specks? My hands was itchy I sprinkled some red sanding sugar haha..

 

Recipe credit to Joanna Soh

What you need:

300g silken tofu
1/4 cup unsweetened cocoa powder
2 tbsp maple syrup
1.5 tsp vanilla extract
a little stevia (optional, if you find it's not sweet enough)

Method:

1. Put all ingredients (except stevia) in a food processor and blend til smooth
2. Taste and add stevia to sweeten
3. Scoop in 3 serving bowls and chill in the fridge for a few hours to set
4. Before serving, decorate with sliced fruits and/or nuts as preferred

Let's dig in! :)

 

Stir Fry Lotus Root Japanese Style

The current heatwave really beat me in sitting down in front of computer. Hence the close to 3weeks hiatus. Don't get me wrong, I still cook and bake, did some photo taking too, but just no interest to blog, no inspiration whatsoever. I guess my brain is overheating LOL
Occasional rain did some remedy to certain extent but quickly the heat and humid weather came back
It was raining a little just now, still quite cooling now, I quickly sit down in front of computer. So many backlogs, must start now haha..

Okay, this is a simple yet delicious dish. I like. Especially since I love lotus root :)
In Japanese, this dish is called Renkon no Kinpira

Recipe by J@Feasttotheworld

What you need:

350g fresh lotus root
1 tsp white vinegar
1 tbsp sesame oil
1 large red chilli, chopped (I didn't have any so I skipped)
1 tbsp sake
1 tsp sugar
1 tbsp soya sauce
1/2 tbsp mirin
2 tsp toasted sesame seeds (I skipped)

Method:

1. Peel lotus root and thinly sliced. Soak in a bowl of water with white vinegar for 5mins to remove any bitterness. Drain and wipe dry
2. Heat sesame oil over medium heat in a pan. Stir fry lotus root for 1min until it turns translucent
3. Add in chilli (if using), sake, sugar, soya sauce, mirin. Simmer for about 3mins until the liquid turns sticky. Transfer into a serving plate and sprinkle sesame seeds over it (if using)

Simple and fuss free. Nice eaten with a bowl of hot fluffy rice :)