Post 7 - Nutella Cupcakes

It is been a while since my last post. I was sick by the strong virus - cough, flu and sorethroat. It was so strong that I had to see 2 different doctors. I am now well and decide to do up a post.

Recipe

Ingredients

• 250g of nutella
• 2 eggs
• 100g of self raising flour = 100g plain flour + 1 ½ tsp baking powder + ¼ tsp salt

Method

1)      Mix all together with a whisk till well.

2)      Put the batter on the cupcakes.

3)      Pre – heat the airfryer / oven at 160degrees.

4)      Put in the cupcakes and bake it at 160 degrees for 15mins.

This recipe is a keeper. It is easy to make. By the way it is taken from the facebook page - The AirFryer Recipe Collection.

But I will change the way of doing next time. I will mix the nutella and eggs first, then fold in the flour. I will also use lesser nutella - 250g is too sweet for me. 

Post 6 - Homemade Ingredients Pizza

I am tidying up my pictures and saw this homemade ingredients pizza photo. This was made a few months ago. Thought I will just share.

Recipe

Ingredients

• Pizza Crust - Bought ready made version from a bread shop
• Mixed sausage set - bought from Cold storage freezer section
• Picnic Ham
• Wild mushroom - bought from wet market
• Tomato sauce
• Chilli Sauce

Method

1. Mix the tomato sauce and chilli sauce in a bowl.
2. Spread evenly this sauce on the pizza crust.
3. Cut the different sausages, picnic ham and wild mushroom into desirable sizes.
4. Place the sausages, picnic ham and wild mushroom on the pizza crust in any way you like.
5. Pre-heat the oven at 180degrees Celsius for 10mins.
6. Put the pizza crust into the oven and heat it at 180 degrees Celsius. Bake till crust turn golden brown. 

  

Post 5 - Air-fried Smiley Potato Wedges



Air-frying Smiley Potato Wedges

First time using air-fryer by myself. yeah!

Post 4 - Steamed egg (蒸水蛋）

Whenever I go to mixed vegetable stall to buy my lunch or dinner, the first side dish that I will also look for is steamed egg.

I always used to think cooking egg in this way is the simplest method of all ways of cooking eggs. Just crack the eggs, beat them and then put over steaming rack and steam.

But I was wrong. This is the toughest way of cooking eggs, at least to me. I tried many many times but it just won't work out the way I wanted it to be.

Yesterday, I tried again. Although the texture inside the eggs was smooth, there are still holes on the surface. Wonder why....I will still keep trying and trying!! Hope 1 day I can share my successful steamed egg with all of you! (perhaps someone who read this post can enlightened me?)

Nevertheless, I am still going to document my steamed eggs recipe here.

Recipe 

Ingredients

• 3 eggs (Seng Choon Brand)
• 9 half egg shells of "boiled then cooled" water (water : eggs = 1.5 : 1)
• Salt to taste

Directions

1. Crack the eggs and beat them.
2. Add the water to egg and mix them well.
3. Add salt and mix well.
4. Using a sieve, strain the egg-water mixture into another plate. 
5. Remove any excess small bubbles with a spoon.
6. Cover the plate of egg-water mixture with cling wrap / plate.  
7. Put water in a wok and place a steaming rack. Bring the water to a boil with high heat.
8. Place the plate of egg-water mixture on the rack. Cover the wok.   
9. Turn to low heat and steam for about 15mins.
10. After 15mins, turn off heat and remove plate from rack. Remove cling wrap.
11. Serve hot.

 



Post 3 - Steamed Silver Promfet with pickled olive

Here is my second dish for yesterday's dinner.

I wanted to steam a fish. But I don't want to steam it in the normal way with ginger, garlic and light soya sauce. Then I remembered that I ate fish steamed in this manner before and decided to give it a try.

It took around 30mins to prepare and bring it up to the dinner table. 

Yippee!!! Had a nice dinner at home. :)

Recipe

Ingredients

• 1 Silver Promfet
• 2 tbsp pickled olive
• Chopped garlic
• Chopped ginger
• Chopped chilli padi
• 2 tbsp boiled then cooled water

Directions

1. Wash the silver promfet under running water and place it on a plate.
2. Put the pickled olive, chopped garlic, chopped ginger, chopped chilli padi and water in a bowl. Mix well and then spread evenly over the silver promfet.
3. Put tap water into a steaming pot or wok and heat the water to boil.
4. Then place the fish over the steaming rack and steam for about 15mintues.
5. Serve hot.

Post 2 - Sesame Oil Chicken (麻油鸡）

Yesterday, I decided to cook up a simple dinner for the night.

The first dish was Sesame Oil Chicken (麻油鸡). I looked through some recipes and thought that it will be a simple dish to cook. And indeed, it is really a very simple dish to do.

Recipe

Credits goes to Noob Cook

Ingredients

• 3 pcs of chicken thigh meat (Bought from NTUC poultry section)
• 1 small can Button Mushrooms
• Ginger
• Hua Tiao Jiu (花雕酒）
• 3 tbsp sesame Oil
• Cooking Oil
• Dark Soya Sauce
• Light Soya Sauce
• Water 

Directions

1. Cut the chicken thigh meat into small pieces.
2. Slice the ginger into thin strips.
3. Cut each button mushroom into half.
4. Heat up the sesame oil and cooking oil. Then add in ginger strips and stir fry till fragrant. 
5. Add in the cut chicken thigh meat and stir fry for about 2-3minutes till surface turn white.
6. Add in water, dark soya sauce, light soya sauce. Amount of light soya sauce should be lesser than dark soya sauce. Stir fry the chicken meat till each piece is evenly coated with the sauce. Cover and simmer. Occasionally stir frying.
7. Add more light soya sauce if it is not salty. Add more water if too salty.
8. When the chicken meat is about cook, add in the button mushrooms. Stir Fry till button mushroom are hot and serve onto a plate.

 

Post 1- Chwee Kueh

Since I was a kid, I always like to bug my mama to buy me chwee kueh.

To me, chwee kueh is just a white "kueh" topped with lotsa lotsa fragrant "cai pou". It is a simple yet delicious food.

A few years ago, my mama bought a cook book and there is a chwee kueh recipe. My mama and I then decided to give it a try and ever since, we have been making a few times and it is always so tasty.

Plus it is really simple to make, therefore I would like to share the recipe here. 

Recipe

Adapted and modified from Mama Steamed Delicious by Jamie Jong

For Kueh
350g rice flour
30g tapioca flour
1 tsp of salt (I added more as own preference)
2 tbsp of oil
650ml Water
950ml boiling water

For Topping
Chopped shallots
Chopped garlic
Mix of Salty and Sweet Preserved radish (Cai Pou) (Ratio 1:1)
Oil

1) Combine the ingredients for kueh in a bowl and mix well-Put in the boiling water last. There should not be any lumpy feeling after stirring.
2) Pour the mixture into greased small cups and steam them over high heat for about 10-15minutes. This will be the kueh.
3) To prepare the topping, fry the garlic, shallots and cai pou and simmer till fragrant.
4) Put the topping over steamed kueh and serve hot.