Sunday, August 30, 2015

3-Ingredients Cookies Made by Little Hands Part II



Just the other day, my daughter was browsing through my blog and we stumbled upon this cookie post written back in 2013. That was 2 years ago! Time really flies... "Please can we make these again, Mummy? Please.." she pleaded.

This is the 3-ingredient cookies recipe from ochikeron. Until now, I am still not very good at handling cookie dough - either it cracked or the cut dough would not come off together with the cutter :p

The icing was made using simply lemon juice and icing sugar like last time. You can decide the consistency you prefer to work with by adding the icing sugar into the lemon juice bit by bit. The chocolate icing is actually from my modeling chocolate experiment. I was doing some research on making modeling chocolate and found this video from MyCupcakeAddiction and Joy of baking's recipe very useful.


Teacher's day gift


All decorated by my little one :)

Wednesday, August 12, 2015

Soya Sauce Braised Chicken


This is not an excuse for this unappealing photo - originally I had no intention to post about this recipe but this blog has become kind of like a "recipes folder" for me. This is an easy and useful recipe which I believe I will cook again, and you may want to try it if you are looking for an easy home-cooked meal.

The original recipe for the Soya sauce braised chicken can be found here. Thank you to original author who shared this recipe on The Straits Times SoShiok.

You may notice the Namasu (Daikon and carrot salad) on the side, which was made following justonecookbook. It is very easy to make this. I actually prefer the Pickled Daikon recipe from justonecookbook as the taste was stronger after leaving in the fridge for 2 days (Apologies, I didn't take a photo of that). The Namasu tastes lighter and is probably meant to be eaten right after you prepared. Am I right, Nami? :)

The Pickled Daikon was crunchy and delicious! Best part is, it is so easy to put together that there is no reason not to make at home if you like pickled daikon. So do check it out at justonecookbook :)

I halved the Soya Sauce Braised Chicken recipe to cook for 2 person.

Ingredients
(slight changes from original recipe. Please refer to original recipe for ingredients and method)

125ml mirin
125ml light soya sauce
125ml dark soya sauce
125ml water
1 dried bay leave
6 cloves of garlic, peeled
4 skinless, bone-in chicken thigh (from NTUC)
5 pieces of dried Japanese mushroom, soaked in water for at least 30 mins, then, slice

Method

1. Blanch chicken thighs in a pot of boiling water for 10 mins. This is to remove any unwanted scum.
2. Drain chicken thighs and rinse with hot water. Drain. Set aside.
3. Put mirin, light and dark soya sauce, water and garlic into a pot. Bring to boil. Once the sauce has come to a boil, add chicken thighs and mushrooms. Cover and bring to boil again.
4. Once it has come to boil again, lower heat and simmer for 35-45 mins.

The chicken is tender and tears off easily. Depending on the brand of the soya sauce you used, you may need to adjust the amount to suit your taste. It was a little too salty for me (even though I tend to prefer salty food). This was the first time I have used bay leave in my cooking, and I find that the aroma was pretty nice and its presence was definitely felt in this dish.


Wednesday, July 22, 2015

Chocolate Muffin again




These chocolate muffins are made following the recipe from Joy of Baking. The muffins stayed soft for 2-3 days (kept in zip-lock bag in room temperature).

My notes:
- reduced sugar to 110g of  dry demerara sugar
- baked at 190 degC for 30 mins
- to replace buttermilk: use 1 tbsp of vinegar and fill up to one cup with fresh milk, let sit for 5 mins

This is an easy recipe and you really do not need to pay for that expensive chocolate muffin from Starbucks :p

Tuesday, July 14, 2015

Chocolate Coated Cornflakes


Possibly the easiest recipe which yields delicious results :) My kid requested for these last week, and I gladly agreed to make as it is fail-proof. I followed Nasi Lemak Lover's recipe. It is so easy that the only tedious part was filing the mini paper cups with the cornflakes. The toughest part of this recipe was resisting the temptation to eat them as I filled them up :p

I used a mix of Hershey's semisweet chocolate chips and Ghirardelli bittersweet and semisweet chocolate chips.

Apple Crumble Pie / Tart


Apologies for the lack of visual appeal - my apple crumble pie looks kinda ugly.

I made this following the link on Miss B's Everybody Eats Well in Flanders blog. Encountered a few hiccups while making this - dough was soft and stuck to the parchment paper as I tried to place it on the tart mould (after rolling dough between the parchment paper). As I halved the recipe, I "forced" the dough to fit into 2 of my 18cm-diameter-tart mould, so the dough was quite thick (that's me being too "smart"). Next, I added a mountain of caramalized apples on top of the dough, which made it hard to place the crumble over the apples evenly (what was I thinking). Basically, everything seemed to go wrong :p

Lucky me, the end result was still delicious despite the hiccups :) So, for any recipe, it certainly helps to follow the pan size all the time :p

It was the first time I tried to caramelize apples, thus I wasn't sure when it was considered done. Some sites suggested simmering until the liquid appears, for approximately 10 mins; others suggested simmering until liquid is almost gone. I did the earlier, and the apples still had a bit of crunch and not too soft. I guess if you want really soft apples, you can simmer them for a longer time.

Best way to serve apple crumble pie is probably a little warm, top with a scoop of ice-cream. Enjoy!