Recipe Link : http://mannainmykitchen.blogspot.sg/2014/05/woo-hoo-1st-attempt-to-bake-from-my.html
Note:
1. Using this rice cooker:
Homemade Meals for Children
Friday 30 May 2014
Rice Cooker Chiffon Cake by Shirleen Tan
Recipe Link : http://mannainmykitchen.blogspot.sg/2014/05/woo-hoo-1st-attempt-to-bake-from-my.html
Note:
1. Using this rice cooker:
Spaghetti Carbonara by Yvonne Shee
Whisk 250ml cream + 3 egg yolk and set aside, stir fry ham/bacon/mushroom till fragrant, add in 3 cloves of sliced garlic and fry for 1 min, add in spagetti (al dente) and mix well, add in cream, add water depending on how thick you want your sauce to be. Lastly add cheese (I used 2 pcs of cheddar cheese)
Marble Chiffon Cake by Yap Lai Fan
Ingredients:
30g unsalted butter, melted
45g cake flour
80g egg York
25g caster sugar
10g cocoa powder
For meringue:
120g egg white
50g caster sugar
Method:
1. Beat egg yolks & 25g sugar together until pale and fluffy.
2. In separate bowl, beat the egg whites & add 50g of sugar till you reach stiff peaks.
3. Fold in 1/3 of meringue to the egg yolk batter to combine & fold another 1/3 of the meringue, repeat again until you have fold in the rest of meringue & combine together.
4. Add in the 1/2 sifted cake flour into the batter & fold. Then add in the rest of the flour & fold until it has combined.
5. Lastly, pour in gently the melted butter & fold carefully until it has all mix together.
6. Scoop out 1/3 of the batter and add in cocoa powder & mix until well combined.
7. Pour in the plain batter into the prepared tin, then follow by the cocoa batter on top.
8. Bake in preheated oven 170C 40mins or until cooked ( depending on your oven ).
Hot Peri-peri Chicken by Kavitha Soraya Kandasamy
Ingredients for Peri Peri Sauce:
6 birds-eye red chillis
1 big red capsicum
juice of one lemon
2 tbsp paprika powder
2 tsp salt
1 tbsp oregano
1/2 tsp red chilli powder
1/2 cup
olive oil
5cloves of garlic
1 tsp black pepper
1 drop of orange food coloring
Method:
Blend all the ingredients and cook it for awhile before using it to marinate the chicken for 2 hours. Grill the chicken for awhile and then put it into the oven.
Luncheon Meat by Mary Koh
Ingredients:
450gm minced pork
60gm egg whites (approx 2 eggs)
20gm corn flour
20gm cake flour (or self raising flour)
1 tbsp plain water
Seasoning:
1 tbsp light soy sauce (can increase to another 1 tbsp if you prefer saltier)
1 tsp sugar
1 tsp five spice powder
1 tsp red yeast rice powder (for coloring)
1 tbsp fresh ginger juice
2 tsp sesame oil
1/4 tsp white pepper
Method:
1) Combine all seasoning with minced pork and mix well.
2) Add in egg whites and stir till mixture binds together.
3) Add in corn flour (to stick) and cake flour (to rise), and stir till mixture is in sticky form. Stir vigorously in one direction for about 1-2mins, you can slap the meat dough into the bowl if u want, this will break down the protein hence will produce the sticky form.
4) Add in water in between the stirring.
5) Lightly grease a steaming bowl, spoon in meat mixture in 3 batches, each time spread and press out the layer evenly to remove any air bubbles.
6) Cover the bowl with a plate and steam over preheated steamer for 35 mins or until cook through.
7) Cool down completely before slicing. For serving, pan-fry the slices till golden brown or chill the remaining in fridge for 3-4 days. You can freeze if you want to.
Taste : if you are preparing for adult, please increase the soya sauce to two tablespoons.
Notes:
- You can buy the red yeast rice bran from medical hall and blend into powder at home. The shop sell only minimum of 50 cents which was more than enough for me to make more than 5 batches if I want to.
- The above luncheon meat recipe was extracted from the internet and I have improvised a little here and there.
- Do note this recipe will not be as "yummy" as the canned version for reasons you know why. I guess we need to compromise a little so that we can "eat a little more".
Monday 26 May 2014
Orange and Semolina Muffin by Guna Kaye
Ingredients:
1 cup flour
1 cup semolina (suji/rava) flour
1 tsp baking powder
1 tsp sodium bicarbonate
3/4 cup castor sugar
1/2 cup melted butter
1/4 vegetable oil (to achieve the moist and dense muffin texture)
zest of an orange
juice from 2 oranges
half tsp salt
half cup/enough milk to dilute the whole mixture to thick muffin consistency.
Method:
Mix everything. The good thing about muffin, you don't have to worry about sifting, beating or folding. Just toss everything into a bowl and swirl about with a wooden spoon. A bit of lumps here and there is even better for a bite. Then spoon the whole thing into paper cups and into your loyal oven at 180 degree celsius. 20 minutes or till baked. Taste better the next day.
Honey Pumpkin Bread (Breadmaker) by Suzanne Eng
Ingredients:
Mashed pumpkin 187g
Milk 45g
Butter 35g
Egg 1
Honey 35g
Bread flour 350g
Salt 1/2tsp
Yeast 1 tsp
Choose 2lb, sweet mode.
When the timer still left 2:00. take the dough out and spread on the mashed pumpkin and some pumpkin seed. Put it back into the breadmaker bin and continue to bake. My timer that time was 1:55.
Steam Chicken with Chicken Essence by Pinkpig Lee
Marinate the drumstick with oyster sauce, corn flour (nicer to eat) for 1 hour and then steam for 30 minutes with ginger, red dates, dry mushroom, gei qi, chicken essence and a little bit of soya sauce.
Fish Kofta by Guna Kaye
Method:
1.Steamed 1 kg fish until cooked. (tenggiri/any firm flesh fish). Mash.
2. Boil 1 kg potatoes in salt water. Drain and mash. Combine with fish.
3. Mince 2 big onions, 3 cloves garlic, half inch ginger, 3 green chillies, 5 green chillies till tiny, or a handheld mincer will do just fine - 10 second blitz job.
4. Add a teaspoon of horseradish for taste but this is optional. Then salt as per your taste. A dash of garam masala.
5. Mix fish, potato and minced stuff and a beaten egg yolk and form balls. Dip in white egg and breadcrumbs and fry over medium-high heat for a minute till browns. You get around 40 balls just slightly smaller than pingpong size.
Creamy Chickpea Soup by Guna Kaye
Ingredients:
Chick peas (soak 2 cups and boil till fluffy inside) or if you are time constrained, get a can version
Butter (about a tbsp)
Onion and garlic (2-3 each)
One carrot
Chicken broth or get a cube if you like (optional)
A generous dash of cream or evaporated milk
A pinch of cumin powder
A wedge of lime
Curry leaves a few
Salt and pepper
Method:
1. Fry onion, garlic and carrot till soft. Follow with 1/3 of chickpea and broth.
2. Blend the other 2/3 chick pea in a blender till creamy.
3. Mix all together and let it simmer 2 minutes.
4. Then sprinkle the cumin, pepper, squeeze in the lime and trust your taste buds for the salt. Add cream. Sprinkle paprika.
5. Toast up some garlic bread sprinkled with parsley.
Sunday 25 May 2014
Egg Roll with Prawns by Cynthia Chai
Ingredients:
200g prawns
1 egg
1 tsp cornstarch
Method:
1. Rinse prawns, remove shell and veins. Pat dry with a kitchen towel. Using a knife, flatten the prawns. Add in cornstarch, and keep beating the mixture until a sticky paste is formed.
2. Beat egg.
3. Heat up a non-stick pan. Grease with a little oil before adding in the beaten egg. Swirl the pan to spread the beaten egg as thin as possible. Pan-fry the crepe over low heat. When done, remove from pan and set aside to cool.
4. Spread prawn paste evenly on the crepe. Roll it up, and steam for about 5 minutes. Remove and cool slightly before cutting it into thick slices.
Mee Jawa by Sherly Chan
You can use sweet potatoes (orange) or pumpkin to make the soup. I used pumpkin.
Soup Ingredients:
800g diced Pumpkin
2 stalks lemon grass
2 large tomatoes
3 slices of Asam keping (soaked and rinse)
water
3 cloves garlic sliced
1 large onion sliced
1/2 tablespoon cooking oil
Seasoning:
1/2 tablespoon curry powder
salt and sugar to taste
Method:
1. Heat oil in pot and saute garlic and onion until fragrant.
2. Add in tomatoes, lemon grass and pumpkin, add water until they are just covered. Once the water is boiled, turn to medium low heat and cover. Cook until the pumpkins are soften.
3. Transfer the soup into a blender and blend.
4. Then return to pot and add seasoning to taste. Let it simmer for a while and serve with fresh yellow noodles, fried veggie cake, boiled potatoes, fried bean curds, hard boiled eggs and sambal chili. Garnished with chopped celery leaves.
4. Then return to pot and add seasoning to taste. Let it simmer for a while and serve with fresh yellow noodles, fried veggie cake, boiled potatoes, fried bean curds, hard boiled eggs and sambal chili. Garnished with chopped celery leaves.
Orange Greek Yogurt Muffins by Jenny Puah
Ingredients:
125g salted butter
110g castor sugar
2 grade A eggs (room temp.)
200g cake / superfine flour
3 tbsp orange pulps
3 tbsp fresh greek yogurt
Some almond nibs
Methods:
1. Melt butter use double boil method, set aside wait till it cool for a while. Preheat oven 160c (fan mode on) for 15 to 20 minutes.
2. Weigh and prepare all needed ingredients while melting butter, mix orange pulps and yogurt set aside. Prepare muffins cups.
3. Pour sugar into butter, stir in circular motion with a hand whisk for about 15 times, add one egg at a time n stir well before adding in another. U will experience a light mayonnaise texture like mixture.
4. Pour flour in, fold in with egg butter mixture, half way thru, pour orange pulps and yogurt into the mixture, fold till all just combined.
5. Scoop batter in cups 80-90% full, put some almond nibs at the center of batter, bake for 18-20 minutes.
Tuesday 20 May 2014
1 minute Chocolate Cookie by Suzanne Eng
Ingredients:
1 tbsp butter (melted)
1 1/2 tbsp brown sugar
1/4 cup plain flour
1/4 tsp vanilla extract
Mix 1 tbsp egg
1 tbsp choco chips
Method:
Microwave with 700w for 1 minute. If not yet done, add another 20-30 seconds.
Orange Cotton Cheesecake by Michelle Tan
Use 8 inch round baking tin
Ingredients:
A: cream cheese 225g, whipping cream 50g, milk 90g, butter 80g
B: milk 50g, corn flour 25g
C: egg white 150g, lemon juice 1tsp, sugar 80g,corn flour 10g
D: egg yolk 138g
Method:
1. Double boil to mix all the ingredients A till smooth.
2. Mix ingredients B then pour in the cream cheese batter and mix well.
3. Add ingredient D slowly and mix well.
4. Sift the batter and put aside.
5. Preheat oven at 180 degree.
6. Whisk ingredients C till soft peak then pour into the batter and mix well.
7. Water bath at 180 degree for 30 minutes, then turn to 150 degree for 40 minutes.
* I add 1 tbsp of orange juice and 1 whole orange zest into the cream cheese batter, I omit the lemon juice and replace it with 1/4 tsp of cream of tartar, I bake at 140 degree for 1hr 30 minutes.
Japanese Curry by Denise Chye
Recipe Link : http://kwgls.wordpress.com/2013/10/16/i-have-decided-to-make-my-own-japanese-curry-rouxjapanese-curry-chicken-rice/
Note: Add in more water and added flour and omitted chocolate.
Thursday 1 May 2014
Cheesy Butter Buns by Wye Ee
Recipe Link : http://the-mommyhood-log.blogspot.com/2013/01/buttery-bread-rolls.html?m=1
I added shredded parmesan and mozarella cheese into the dough and on top of the rolls.
Fish Pie by Ann Thong
Ingredients:
150gm potato
80gm fish fillet
2 glove garlic
1pc yellow onion
100g green peas
1tbsp cream cheese
Shredded cheddar cheese
Method:
1.) cut potato in cube and steam till soft, mash and mix with 1/2tbsp butter
2.) dice onion, garlic & fish fillet
3.) stir fry onion till soft, put in garlic and fry awhile
4.) put in fish fillet & green pea stir fry awhile, lastly stir in cream cheese
5.) scoop fish batter into small baking tray and seal with mash potato then put cheddar cheese on top
6.) put in preheated oven at 200'C and cook for 20-25 min or till cheddar cheese become slight golden brown color
**Note: I did not season the ingredient with salt because I cook it for my girl. You may season the fish with some salt if you want it to become flavourful . But to me it's tasty enough for baby without salt
Teething Biscuit by Dako Ng
Mix formula milk powder + plain flour, ratio 1:1 with water, rest the dough for half an hour, shape it and bake it. (Used toaster oven for 10 mins, adjust according to the thickness and shape).
You may add butter, vco, egg or a little bit of icing sugar.
Steam Sweet Potato Muffin with Chia Seed by Jasmine Tan
Makes 5 cupcakes
Ingredients:
40g uncooked sweet potato (grated)
100g self raising flour
30g caster sugar
60ml fresh milk
1 large egg
1tsp baking powder
1tbsp vege oil
Some chia seed
Method:
1) Lightly hand whisk egg+milk+sugar
2) sift in self raising flour, baking powder and mix till even
3) add in sweet potato and oil, fold till combined
4) pour batter into cupcake cup till 3/4 full
5) sprinkle some chia seed on top
6) steam with medium heat for 15 min
Devil's Curry by Christina Skadiang
Ingredients A (blend)
A handful of dried chillies (depends how spicy you prefer)
3 pcs of fresh chillies
2 tbsp mustard seeds
3 onions
1 clove garlic
1 1/2 inch of fresh turmeric
6 candlenuts
4 lemongrass
1 inch of galangal
Little water to blend the paste well
Ingredients B (stir fry before adding paste)
Lots of sliced ginger
Lots of sliced onions
2 pcs of knocked lemongrass
Salt for taste and just before it's done add 3 tbsp of vinegar.
You can cook it with any preferred meat or seafood or even vegetables. Don't forget to add some potatoes too.
Steam Cheese Cake and Sausage Snail by Fiona Low
Link for Sausage Snail : https://en.cookpad.com/recipe/823515
Ingredients for Cheese Cake:
(A)
4 slices Cheddar cheese
80g butter
125g milk
(B)
3 eggs
100g caster sugar
(C)
210g self raising flour
Method:
1. Melt (A).
2. Mix (B) until there's bubbles.
3. Mix (A) and (B) together and slowly add in (C).
4. Scoop 1/3 of the mixture out and add in cocoa powder. (Skip this step if you want original flavour only).
5. Pour (4) into mould first then add the original mixture on top.
6. Steam for 15 mins on high heat.
No Bake Cheese Cake by Fiona Low
I used digestive biscuits as base. Mix cream cheese (250g) with condensed milk (adjust according to your own taste) and some milk. Melt kristal jelly and pour on top the cheese cake. Decorate with your favourite fruit and chill in refrigerator.
Calamansi Chicken Wings by Fiona Low
❆Marinate (over night) the chicken and just bake or grill (170C for 15 mins)~
❆Garlic powder
❆Ginger juice
❆Cooking wine (can skip)
❆Light soya sauce
❆Dark soya sauce
❆Sugar and salt
❆Calamansi juice (can put more)
American Baked Cheesecake by Yap Lai Fan
Digestive Biscuit Base
Ingredients:
160g Digestive biscuits (finely crushed)
80g Melted Butter
Method:
Mix all the ingredients until well-blended. Press it onto bottom of 20cm loose bottom pan. Refrigerate for 15 minutes or until firm.
Ingredients:
Ingredients A: 625g cream cheese, 170g sugar
Ingredients B: 40g plain flour
Ingredients C: 4 Egg yolk, 2-1/2 egg white, 1 tbsp lemon juice, 1 lemon zest
Ingredients D: 200g UHT whipping cream
Ingredients E: 1-1/2 egg white, 20g sugar
Method:
1. Wrap the outside of the digestive biscuit base tin with aluminium foil.
2. Cream ingredients A until light, add in ingredients B, mix until well-blended.
3. Add in ingredients C, cream until smooth and light.
4. Add in ingredients D, mix until well-combined.
5. Whip ingredients E until the soft peak stage, add it into the above cheese mixture and mix until well incorporated.
6. Pour the cheese mixture over the prepared biscuit base.
7. Bake in water bath at 160 deg. for 90 minutes or until golden brown.
8. Allow to cool, keep refrigerated overnight.
Chocolate Pop Cake by Chermaine Yong
You can make this by using a ready made sponge cake or you can bake it by yourself.
Step 1 -
Break it up in a large bowl.
Add in cream cheese and mix it through the crumbed cake until evenly incorporated.
(Add more cream cheese if necessary to achieve a mixture that holds together easily. The consistency should be almost like a thick, crumbly dough).
Step 2 -
Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. As you are rolling, press the dough together to make sure its compacted tightly - you don’t want them falling apart later on.
Place balls on a baking sheet lined with parchment paper.
Step 3 -
Refrigerate for about 30 minutes to 1 hour, or until the balls are cool and hard.
MELT THE CHOCOLATE BAR OR CANDY MELT - use a microwave (30 seconds at time) or a double broiler for best results.
Once the chocolate is melted and cooled to room temperature, stick the cookie or pop stick into each cake pop, and dip the balls until completely coated and smooth.
Coat the tops with a few sprinkles right after you dip the cake pops.
(Use any decorations you want.)
- DONE -
I wrapped each cake pops in a clear bag with ribbon for a better presentation.
Tom Yam Goong Soup by Anna Ng
Ingredients:
4 pcs fresh water prawns
20g sliced lemon grass
2 lime leaves, torn
3 coriander roots, crushed
3 straw mushrooms cut into 1/2
6 small hot chillies
10g sugar
20g fish sauce
25g lime juice
250g chicken stock
Method:
1. Boil a pot of chicken stock. Add lemon grass, lime leaves, coriander roots, small hot chillies and cook for a few minutes until fragrant.
2. Add prawns followed by straw mushrooms and boil until cooked.
3. Season with sugar, fish sauce and lime juice and turn off the heat.
4. Transfer to serving bowl, garnish with coriander leaves and dried chillies.
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