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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

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Thursday, February 19, 2015

Melt In The Mouth Open Pineapple Tarts - Gong Xi Fa Cai!

Okay, done posting with my Valentine's Day indulgence, I'm back to Chinese New Year goodies LOL

 A must bake every year, this was some postion of my second batch :)
 



I used my mum's recipe I ever did back in 2011
I reckoned that her recipe is more suitable for closed pineapple tart. It turned to be too crumbly for open tart, hence I did a little modification to the ingredients and also the making process and it worked well for open tart :)

What you need:

For the pastry dough:
200g cold butter, cubed (original recipe used room temperature, I used SCS salted)
300g plain flour
25g corn flour (closed tart: 50g)
2 egg yolks
2 tbsp + 25g milk powder (closed tart: 2 tbsp)
50g icing sugar
1/2 tsp vanilla extract

For egg wash:
(whisk with fork)
1 egg yolk
1 tbsp fresh milk

Method:
  1. In a bowl, mix in both sifted icing sugar, plain and corn flour. Add in butter cubes and rub in with fingertips til resembles breadcrumbs
  2. Add in egg yolk, vanilla extract. Wet you hand (til really wet) and use to knead til forms soft dough (do not over knead). Wrap in cling wrap and keep in the fridge for about 30mins
  3. Remove from fridge and roll dough til about 5mm thick. Shape with cookie cutter as preferred and place in lined cookie sheets
  4. Egg wash them and place pineapple paste ball on each of the pastry
  5. Bake in preheated oven of 175degC for 25-30mins til pastry is slightly browned on the edge
  6. Remove from oven and transfer to cooling rack
  7. Make sure it's cooled completely before storing into containers
For the pineapple paste, I used the same recipe as what I used last year
I found it was too sweet, so this time I reduced the sugar
I made 4 big Morris pineapples and found 300g of sugar is sufficient

Yummy pineapple tarts. Such a torture, knowing that it's high in calories yet it's so addictive LOL


This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

This post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids
 

Oh btw, jumping to another topic, but still Chinese New Year related, a couple of days ago, I received a surprise from SCS. It's the recipe book so highly on demand now, with a box of delicious pineapple tarts
Thank you SCS, I will definitely will give the recipes in the book a try :)


 
 
Lastly, just want to share my must have Chinese New Year's Eve dinner :)
Just a small portion as it's only for 4 of us - well, the pic below only showed half of it, though LOL
 
 
 
Fried taukee and fried golden ingot wanton :)
 
 
 
Last but not least, Happy Chinese New Year 2015, everybody! Gong Xi Fa Cai! :)
 
 
 
 

A Late Post - Valentine's Day Treat

Hi everyone! Been busy (read: lazy) I missed out blogging lately
Anyway, just want to share what I did for the just over Valentine's Day
I know today is first day of Chinese New Year but let me share this very late post first :P

I hope you all had a great time on this year's Valentine's Day
We do not really celebrate this day as like taking the effort to buy flowers and gifts, go for dinner, etc., but my kitchen will usually will be put to a good use, at least whipping up something simple for the family :)

Made this for breakfast.. Banana Nutella Cinnamon French Toast
Before drizzled by maple syrup
 


Slurp! Sugar overdose LOL
 
 
 
What you need:
 
2 slices of wholemeal bread (I used 50% wholemeal bread)
Nutella
1 very ripe medium banana, sliced
1 egg
2 tbsp fresh milk
a pinch of salt
1 tsp sugar
1/2 tsp cinnamon powder
a little butter
maple syrup
 
Method:
  1. Mix together in a dish that can fit the bread slice: egg, milk, salt, sugar, cinnamon and whisk with fork
  2. Spread Nutella on both slices of bread and arrange banana slices on one slice
  3. Cover the banana with the other slice
  4. Dip the bread on the egg mixture, leave it for 1 minute, flip to the other side and leave it for another minute
  5. Heat  pan with a little butter, fry the bread til golden brown. Flip to the other side and do the same thing
  6. Serve with maple syrup
 
And this is for snack on that day.. Chocolate Buttermilk Muffins
 
 
 
 
What you need:
 
100g unsalted butter
125g dark cooking chocolate, chopped
100ml buttermilk
2 eggs, lightly beaten
175g plain flour
15g cocoa powder
100g brown sugar (original recipe used 50g sugar and 50g coconut sugar)
1 tsp double acting baking powder
1 tsp baking soda
1/2 tsp salt
100g chocolate chips (I used semi sweet)
 
Method:
  1. Preheat oven to 200degC. Line muffin pan with muffin case
  2. In a small pot over low heat, melt butter. Add in chopped dark chocolate and stir just until half chocolate melts. Off heat. Stir til butter and chocolate mixed well. Add in buttermilk, mix well and keep aside til starts to cool. Add in beaten eggs and mix well
  3. In another bowl, sieve together plain flour, cocoa powder, baking powder and soda, salt. Add in sugar, mix well
  4. Pour chocolate mixture into the flour mixture, fold gently just until the flour is wet. Do not overmix!
  5. Add in chocolate chips, mix
  6. Divide equally into the muffin cases til 3/4 full. Bake for 15mins. Reduce temperature to 10mins and bake for another 10mins. Please check with test skewer to see doneness. It should come out with some moist crumbs
  7. Serve warm

 
 
 
This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Grace of Life can be Simple.
 
This post is also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
 

And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids
 
 

Friday, February 6, 2015

Easy Pandan Kueh Bangkit

Every time I read the word 'easy' I will surely be intrigued, hence my try on this recipe by Vivian Pang's Kitchen

It's indeed an easy recipe to prepare, but somehow I couldn't pipe the dough, it's not soft enough
So I just rolled into small balls about 10g each, flattened them slightly with fork, just like when I did German cookies


 
 
What you need:
 
100g butter
80g icing sugar - sifted
a pinch of salt
1 egg
50ml coconut milk
1 tbsp pandan juice (I used 3/4 tsp pandan paste)
2 cups corn flour
1 cup tapioca flour
 
Method:
  1. Sift both flours, set aside. In another bowl, mix together egg, coconut milk and pandan juice, set aside
  2. Cream butter, sugar and salt til light and creamy. Add in the egg mixture slowly and beat til well mixed
  3. Fold in all the sieved flour and mix til well combined (I folded it and give a quick whisk by mixer for about 30 secs)
  4. Pipe the dough or shape as preferred on lined baking tray
  5. Bake in preheated oven of 170degC for 10-12mins (mine was at 180degC about 15mins - check the bottom of the cookies, it's done when it's lightly browned
 
 
 
The texture is a combination of crunchy and melty at the same time, with a nice pandan aroma. It's lighter than the original kueh bangkit, slightly different.  But we still enjoy eating it. Ian even brought some to school to eat during recess and Abby who usually don't like anything with pandan, ate quite a bit, too :)
 
 
 
 Abby made the fish from hong bao paper and insisted me to take photo of the fish eating the cookies LOL
 


This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Also this post is for Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of Fion of XuanHom's Mom and co-host by Victoria Bakes

 
 
And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids
 


Wednesday, February 4, 2015

Crunchy Melty Almond Cookies

I love almond cookies, both the traditional crunchy type and the modernized melt in the mouth
These cookies are more to the latter - melt in the mouth, but with some added crunch in it, thanks to the almond slivers in the dough


 
 
Recipe is from Jess Kitchen
 
What you need:
 
150g self raising flour
70g icing sugar (original recipe 80g)
80g ground almond
80g slivered almonds
100g corn oil (I used rice bran)
1/2 tsp vanilla essence (original recipe used almond essence)
egg yolk for brushing
 
Method:
  1. Sift together flour and icing sugar, add in ground almond and slivered almonds, mix well
  2. Mix essence into oil, stir well
  3. Mix both ingredients together to form a soft dough (the dough will come together when you roll them so don't worry about it being crumbly)
  4. Shape into small round balls (I used 1 heaped tsp) and place into small paper casing
  5. Brush with egg yolk and bake in a preheated oven at 170°C for 15-20mins or until slightly brown
  6. Cool completely on cooling rack and store into airtight containers
 



This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
 



Also this post is for Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of Fion of XuanHom's Mom and co-host by Victoria Bakes

 

 
 
And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids
 
 

Saturday, January 31, 2015

Bake Along #74 Hot Milk Cakes With Strawberries & Cream

Very interesting recipe where a mixture of hot milk & butter poured in the batter, I must try :)
It yielded a tasty cake but to me, the cake is too dense. Luckily it's meant to eat with cream and strawberries with its juices, helps a lot to moisten the cake. In the end, it's pretty enjoyable, and my family didn't mind either :)




Recipe is from Bon Appetit Dessert Cookbook by Barbara Fairchild

What you need:
(I followed the modification from Joyce from Kitchen Flavours)

2 large eggs
1/2 cup + 4 tbsp caster sugar
3/4 tsp vanilla extract, divided
1 cup + 2 tbsp self raising flour
2/3 cup fresh milk
5 tbsp unsalted butter
1 pound strawberries, hulled and thinly sliced lengthwise
I/2 cup whipping cream (I used 200g)
1 tbsp icing sugar (I used 2 tbsp)

Method:
  1. Preheat oven to 220degC and grease 6 ramekins. Place them on baking sheet
  2. Beat eggs on high speed til thick for about 3mins. Add in sugar (1/2 cup) gradually and beat til pale and yellow about 1min longer. Beat in vanilla (1/2 tsp)
  3. Add in flour (sifted) and beat for 30secs. Bring milk and butter just to boil in a small pot, stir til butter melts. Beat hot milk mixture into batter and continue to beat for 30secs
  4. Divide batter mixture into ramekins and bake til firm to touch and pale golden, tops form rounded peaks in the centre, about 16mins. Cool them in the ramekins for about 20mins at least
  5. Toss strawberries and 4tbsp sugar, let stand for about 20mins
  6. Beat cream, icing sugar and vanilla extract (1/4tsp) til peaks form
  7. Remove cakes from ramekins, cut off the rounded tops and spoon cream and strawberries. Cover with top part of the cake, garnish the top with more cream and strawberries and some of the juice
  8. Serve immediately

 
 
 

Friday, January 30, 2015

Roasted Garlic Pasta With Egg (Donna Hay)

A simple yet yummy one dish meal, particularly loved by Ian :)




Recipe is from HERE

What you need:

1 head of garlic bulb
3 eggs (original recipe used quail eggs)
250g spaghetti (original recipe used angel hair)
125ml pouring single cream
25g grated parmesan cheese (I used 30g)
salt and black pepper

Method:
  1. Separate garlic bulb into cloves, do not peel, roast in the preheated oven of 200degC til soft
  2. Remove from oven and discard the skin, lightly mash them
  3. Prepare eggs into soft boiled eggs by putting them in boiled water (remember to off the fire) and leave it in there for about 7 to 8 mins (mine was almost 10mins to make it almost hard boiled)  Remove from water, peel and halved
  4. Prepare pasta as instructed, cook til al dente
  5. Heat pan, pour cream and let it heated up, add in cheese, stir well and when it starts to boil add in spaghetti and garlic. Stir quickly, add in salt and black pepper to taste
  6. Transfer to serving plate, garnish with the eggs and serve immediately

 

 
This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by My Bare Cupboard
 

Thursday, January 29, 2015

Garlic Noodles With Honey Chicken Chop

This combination goes well together. Yummy yummy! :)


 
 
Honey chicken chop recipe is from Peng's Kitchen
 
What you need:
 
2 boneless chicken legs (about 300g each)
2 tbsp honey
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp salt
1 tsp black pepper
 
Method:
  1. Discard excess fats from the chicken, mix in marinade sauce mix and leave in the fridge overnight
  2. Heat about 1 tbsp of oil in a non stick pan, pan fry chicken each side about 5mins until cook through and golden brown
Note:
Original recipe includes orange vinaigrette but I didn't make it :)
 
 
 
 
Recipe for garlic noodles is from Rasa Malaysia
 
What you need:
 
500g egg noodles as needed, prepare according to the instructions (original recipe used 600g yellow noodles)
1 heaping tbsp of Parmesan cheese
 
Garlic sauce:
 
110g unsalted butter
3 heaping tbsp of minced garlic (original recipe used only 2)
1 tbsp Maggi seasoning sauce (I used concentrated chicken stock )
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
 
Method:
  1. For the sauce: heat pan, melt butter and add in garlic, sautee til fragrant but not browned. Add in seasonings, stir well. Transfer into a small bowl
  2. Toss noodles with the sauce, add cheese and toss well to combine well. Serve immediately
 
 
 
 
This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by My Bare Cupboard

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