Sunday, May 1, 2016

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)

  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! :)

Sunday, April 17, 2016

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)

  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 :)

Tuesday, March 29, 2016

Baked Sticky Honey Chicken Drumlets

Saw Zoe from Bake for Happy Kids made this dish and it looks so good. Too bad my kids can't take spicy stuff so I omit the sriracha. Well, it happened that I didn't have it on hand too haha..
Anyway, this easy dish is finger licking delicious. I used only drumlettes as that's what my family likes. I enjoy eating it with roasted vegetables, while my kids ate them with rice! Haha..
The next time I bake this again, I definitely will use sriracha for my portion, I believe it'll be even yummier *slurp*

What you need:

4 packs of 300g drumlettes

80ml sriracha (I didn't use)
1/4 cup honey
1 tbsp light soya sauce
salt and black pepper

  1. In a bowl, mix in honey, light soya sauce, salt and black pepper
  2. Clean the drumlettes, discard extra fats and dump into an airtight container
  3. Pour in marinade and toss to coat, keep in the fridge overnight (original recipe only 15mins but I was kiasu haha..)
  4. Preheat oven to 220degC and lay the drumlettes on a lined baking tray and bake for 15mins
  5. Remove the tray from the oven and you will see the juices on it. That will slow down the drumlettes from caramelising. Remove the wings to another lined baking tray and put back into the oven to continue baking until the drumlettes are caramelised
  6. Serve immediately (original recipe used chopped spring onion, white sesame seeds but I didn't since the whole family crowd around me like hungry monsters when I took the tray out of the oven. I must reminded them that I need some for phototaking purpose haha...)

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post


This post is also for  Bake Along, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids


Friday, March 25, 2016

Honey Yuzu Jam Chiffon Cake

Original recipe used lemon. Since I had some yuzu jam left that's expiring soon, I used that to replace the lemon juice. Nice texture, the typical chiffon cake kind, with delicious sweet and slight tang. Yum!

After unmoulding

Recipe is from Grace's Blog
(I only have 21cm chiffon mould, so I made 1.5 recipe instead as stated below)

What you need:

5 egg yolks
40g honey
30g oil (I used rice bran)
25g fresh milk
45g diluted yuzu jam with the bits chopped to small tiny pieces
105g cake flour

5 egg whites
40g castor sugar (I reduced slightly as yuzu jam is already sweet)
1/2 tsp lemon juice

  1. Combine honey and egg yolks in a mixing bowl, stir with hand whisk
  2. Add in oil, milk, yuzu jam and bits and mix well
  3. Add in sifted cake flour and mix well, set aside
  4. Beat egg white with lemon juice until frothy and then add in sugar in 3 batches, beat til shiny peak
  5. Add 1/3 of the egg white batter into the egg yolk mixture, fold til well mixed
  6. Add in the remaining egg white and fold in gently
  7. Pour the batter into the mould and bake in preheated oven of 180degC for about 30mins til well cooked
  8. Remove from oven, invert cake immediately and let cool completely before unmoulding

I got a not so tall chiffon cake using the recipe with 21cm chiffon mould. For taller cake, you may use smaller diameter mould

Pics below taken the next morning...

So soft!
Ah the holes...
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

Wednesday, March 23, 2016

Whole Wheat Honey Buns

I made these buns and the whole family enjoyed them so much it didn't last long
I must say they are indeed delicious and texture is really good, the usual cliché words we use - soft and fluffy. Indeed cliché but it's the truth! :)

I saw theses lovely buns from Grace's Blog and I had no regret trying it out. In fact, this is in my favorite bread recipe list now :)

Argh! Wrong focus! LOL

What you need:

250g bread flour
50g fine wholemeal flour
60g honey
10g milk powder
3g salt
160g fresh milk
30g whole egg
5g instant yeast
20g butter

  1. Using breadmaker, put in honey, milk and egg into the pan followed by flours, milk powder, salt, and lastly yeast
  2. Set into dough mode, and press start
  3. After kneading for 5mins, add in butter and let the machine do the whole kneading process and the first proofing
  4. Prepare 2 loaf pans, grease and line with baking paper
  5. After done, take out the dough and on lightly floured surface, knead a few times to release air bubble
  6. Divide into 50g dough each and shape into balls
  7. Place into the loaf pans, sealed side down and let it rise til doubled in size about 45mins
  8. Preheat oven to 180degC
  9. Sieve some bread flour on top before baking and bake for 25mins
  10. Remove from oven and unmould, let cool on the cooling rack

Can you see how soft and fluffy these buns are?

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

Below are the pics I took the night I baked this bread. Yes, I baked it at night for the next morning's breakfast, but some were quickly gone for supper haha.. The pics above were taken the morning before we ate them LOL


Do give this a try, you will not regret it :)

Sunday, March 6, 2016

Oaty Peanut Butter Energy Bars

A lot of energy bars sold out there. Snack that gives an impression as a healthier alternative
Well, I read many articles that they are actually not. Most are apparently are loaded with sugar, flavouring, preservatives and many other chemicals that the names I can't pronounce haha..
I am not into this kind of snack but I like to eat them too occasionally
After knowing the facts, I guess it's better to make my own at home whenever the craving sets in
As delicious, eaten with less worry :)
This is one recipe I have tried, and I like it :)

What you need:
115g creamy peanut butter
120g raw honey (original recipe was 170g but I found it too sweet)
80g rolled oats
1 tbsp chia seeds (original recipe used mixed seeds, can replace with mixed nuts and/or dried fruits)
  1. Over low heat in a pan, warm up peanut butter. When it's warm, add in honey and remove from heat
  2. Mix both til well incorporated
  3. Add in oats and mix well, followed by the seeds
  4. Transfer into a square tin or pan and press it down to make it evenly spread
  5. Chill in the refrigerate for about an hour and cut into 6 bars
Consume in moderation because peanut butter is high in fat, even though it's mainly the good fats in it haha.. and honey is high in sugar too, even though it's a better choice for sweetener
I usually limit this snack to 1 bar a day. The remaining can be kept well in the fridge

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

Wednesday, February 17, 2016

Kaastengels (Cheese Cookies) - 2nd Recipe & More Cookies & Cake I Baked 4CNY

My fifth cookies was another pineapple tarts, but it's those open tarts and it's cheesy pastry
I made them before but shaped into balls. You may view the recipe HERE

And my sixth cookies was chocolate chips cookies which is always loved by my family using THIS RECIPE


Now, the last cookies I baked, it's cheese cookies, Dutch influenced cookies which is very popular in Indonesia. I made these cookies before, recipe is HERE which is eggless
This time I used another recipe with eggs which is as satisfying

Recipe source: Natural Cooking Club (NCC)

What you need:

300g butter
100g grated edam cheese
100g grated cheddar cheese
400g plain flour
2 tbsp milk powder
2 egg yolks

Egg wash: 3 egg yolks, mix with 1.5 tbsp fresh milk
more grated cheddar cheese for sprinkle

  1. Mix butter and egg yolks briefly, just til combined. Add in both cheeses, mix well
  2. Add in flour and milk powder, stir well
  3. On a lightly floured surface, place the dough, cover with a clingwrap and roll til about 1cm thick
  4. Using a sharp knife, cut the flattened dough to form small rectangles, about 1x5cm each
  5. Brush with egg wash and sprinkle cheddar cheese
  6. Transfer to lined baking sheet and bake in preheated oven of 150degC for 20mins (original recipe stated 125degC but my cookies are bigger so I adjusted the temperature accordingly) til golden brown

This marks the last cookies I baked for this year's Chinese New Year. I think I never bake so much cookies for the festive season before haha..
I had many cakes I wanted to bake too, but in the end I only baked 1 cake, it's the delicious Sicilian Orange Cake which I ever baked before. You may view the recipe HERE


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