Wednesday, April 30, 2014

Real Fruits Popsicle

What's not to like about this cold icy treats?
Nothing in it but all the goodness from orange, strawberries and kiwi :)


 
 
What you need is just popsicle mould, freshly squeezed orange juice, strawberries & kiwi slices, orange segments. In fact, the fruits used are for you to choose according to your preference!
Oh, and of course, you need a freezer LOL
 
 


This post is for Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post

AFF Korea: Easy Homemade Kimchi (Mak-Kimchi)

Last day of AFF Korea. How can I not posting anything with kimchi?
But I guess it can be forgiven when I made the kimchi itself right? LOL




Something I learned: making kimchi is easy and fun!
Recipe is from Maangchi

What you need:
(I made 1/5 recipe)

1 kg napa cabbage
35g salt

For the porridge:
15g sweet rice flour (I used glutinuous rice flour)
150ml water
10g sugar

For the kimchi paste:
50ml fish sauce
1/2 cup Korean hot pepper flakes
3 tbsp minced garlic
1 tsp minced ginger
3 tbsp minced onion

2 stalks of spring onion, thinly sliced
chopped of 1 big leek
1/2 small white raddish, julienned
1/2 medium carrot, julienned
toasted sesame seeds, to sprinkle

Method:
  1. Cut the napa cabbage lengthwise, and discard the core. Chop into bite sizes
  2. Soak the pieces of cabbage in cold water and drain. Sprinkle salt
  3. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours)
  4. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly (I did 5 times)
  5. To make the porridge: Put water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles. Add sugar. Stir and cook for a few more mintues until it’s translucent. Cool it down.
  6. To make the kimchi paste: Place the cold porridge into a large bowl. Add all your ingredients one by one. Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, minced onion and blend everything using food processor. Transfer into a large bowl
  7. Add in spring onion, leeks, raddish and carrot into the kimchi paste and stir well
  8. Add in cabbage into the mixture and mix well. Keep in an airtight container and keep refrigerated
Note: fermentation will be faster when kimchi is stored in room temperature, so if you need the kimchi urgently you may keep it away from the fridge for the first night. Kimchi will be sticky at first but the juice will start to form the following day


 
 
I am submitting this post to Asian Food Fest: Koreahosted by Sharon from Feats of Feasts

Monday, April 28, 2014

AFF Korea: Pork & Radish Soup (Dwaejigogi-Muguk)

This is such a heartwarming dish. My family & I enjoyed it so much!
Original recipe uses beef (sogogi). I replaced with pork loin




I saw the recipe both from Aeri's Kitchen and Maangchi, and I combined both recipes adjusting to our preference

What you need:

about 250g pork loin, pounded and thinly sliced
about 250g white raddish, washed, peeled and sliced
5 cups of water
2 spring onions, sliced thinly diagonally
2 tbsp fish sauce
1/2 tbsp salt
1/2 tbsp sesame oil

To marinade meat:
2 tbsp spring onions - finely chopped
1 tbsp garlic - finely minced
1 tsp fish sauce
1/2 tsp salt
1 tsp cooking wine
1/2 tsp sesame oil
1/4 tsp pepper

Method:
  1. Mix sliced meat with marinade and set aside for about 30mins
  2. In a heated pot, add in 1/2 tbsp sesame oil and stir fry the marinated pork slices and the raddish. Cook about 3mins over medium-high heat
  3. Pour water and bring to boil. Let simmer for another 15mins. Occasionally remove foam on the surface of the soup
  4. Add in fish sauce and salt, adjust the taste. Also check the tenderness of the meat
  5. Add in spring onion at the last 2mins of the cooking
  6. Ready to serve! Just with rice - it's good enough! :)




I am submitting this post to Asian Food Fest: Koreahosted by Sharon from Feats of Feasts



Sunday, April 27, 2014

Orange, Apple & Raisins Bread Pudding & Giveaway!

One of my favourite sweet treat! One irresistible dessert! It's so irresistible that I had it for breakfast this morning! LOL


 
 
Creamy and delicious with a hint of apple and burst of orange in every bite!
 
 
 
What you need:
 
3 white bread, remove the crust
apple juice & oranges (from 2 cups of SunMoon orange fruit cups)
a handful of golden raisins
about 150ml half & half
1/2 tsp vanilla extract
some Demerara sugar, to sprinkle
a little butter to grease the baking dish
 
Method:
  1. Mix vanilla extract, apple juice and half & half. Soak raisins in it. Leave it for 30 minutes
  2. Grease baking dish with butter, I used 15cm round dish
  3. Cut bread in cubes. Arrange 1/3 part on the dish. Sprinkle with 1/3 part of the oranges. Pour 1/3 part of the liquid mixture with the raisins
  4. Top with another 1/3 part of the bread cubes. Followed by another 1/3 part of the oranges and liquid and raisins mixture
  5. Then finish up with the last 1/3 part of the bread cubes, oranges and liquid and raisins mixture
  6. Press gently the top with the back of a spoon and set aside for about 30 minutes
  7. Sprinkle with Demerara sugar just before baking
  8. Bake au bain marie in a preheated oven of 180degC for 25 minutes
 
Nom nom nom... no sugar used  (except for the Demerara sugar for the topping). Thanks to the apple juice used from SunMoon fruit cups :)
 
 


SunMoon has been so generous by sharing their products with me :)

 
 
 
The fruit crisps are rather addictive. I received two variants - strawberry banana and mango pineapple. I love both, but if I were to choose, I would choose the first one :)
 

Also, they have a selection of fruit cups - peaches, mandarin oranges and mixed fruits
All are only fresh fruits used soaked in 100% apple juice. No super sweet sugar laden syrup like what we usually find in canned fruits
These fruit cups have no sugar added, no preservatives, artificial colourings and flavourings used
This convenient on the go snack is rich in vitamin C, great for people of all ages and a healthier choice approved, too!
 
These fruit cups are great to make jelly (minus the sugar!), toss in salad, oatmeal or yoghurt. I am thinking to add in my regular morning smoothies or make overnight oats with it! Will share once I make them :)
 
They are sold for $1.90 for twin pack at Sheng Siong and NTUC Fairprice supermarkets, selected SPC & Caltex stations. Also SunMoon retail and online store (www.sunmoondirect.com)
 
For now til 9 May 2014, there is an introductory offer of Buy 2 and Get 1 FREE in all NTUC  Fairprice and Sheng Siong
Hurry get yours now! :)
 
Last but not least, there's a chance to win 5 sets of $30 worth of SunMoon products! Now, that's cool! *GRIN*
How???
 
(2) Answer this question: Where can you get SunMoon fruit cups and which variant would you be interested to try?
Note: Please write your answer in the comment box below this post and leave your name and email address, too
 
Only participants with complete entries will be counted in!
 
This giveaway is opened for those residing in Singapore and will end on Sunday, 4 May 2014 23.59
Winners will be announced in this blog on Monday, 5 May 2014 and will be contacted via email
Good luck! :)
 
 


This post is for Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post

 

Thursday, April 24, 2014

Orange Pancakes with Orange Spiced Syrup (Martha Stewart)

Originally was waffle, but I was in the mood of pancake so I made the recipe into pancakes instead. And no regret, it still yielded soft and fluffy ones :)


 
 
Recipe is from Martha Stewart
 
What you need:
(half recipe below with a little modification)
 
For the pancakes:
105g plain flour
1 tsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 medium egg
60ml buttermilk
60ml freshly squeezed orange juice
40ml low fat plain yoghurt
40g unsalted butter, melted
2 oranges, peeled, seeded and separated into segments, each segment cut into thirds
 
For the orange spiced syrup:
30g packed light brown sugar
1 tsp cornstarch
1 pinch of ground cinnamon
1 pinch of salt
30ml light corn syrup
90ml freshly squeezed orange juice
a drop of vanilla extract
 
Method:
 
For the pancakes:
  1. In a medium bowl , whisk flour, sugar, baking powder and soda, salt
  2. In another bowl whisk egg, buttermilk, juice, yoghurt, butter. Stir mixture into dry ingredients. Fold in half the oranges
  3. Coat non stick pan with a little oil. Spoon a ladle of batter and cook til browned both sides
  4. Keep warm the pancakes til ready to serve
 
For the syrup:
  1. In a small saucepan, mix brown sugar, cornstarch, cinnamon and salt. Stir in corn syrup and orange juice. Bring to a boil over medium heat, stirring occasionally, cool til slightly thickened, about 2 minutes. Let cool and stir in vanilla
  2. This syrup can be refrigerated in airtight container for up to 2 weeks
 
Serve the warm pancakes with orange syrup and orange cuts
 
 
Soft and fluffy pancakes with sweet and yummy orange syrup. Every bite burst with orange flavour. There are orange pieces in the pancakes itself, plus the orange cuts and sauce. Yum!
 


This post is for Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post

 



Also This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy KidsMich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 
 
Btw, you notice the orange I used was rather darker in color. I used cara cara oranges from US, easily found nowadays in supermarkets. This is the first time I tried this kind of oranges, and I was amazed at the first cut to find the flesh was rather reddish, very similar to grapefruit, darker in color, in fact
I googled for some info about this orange and true enough, cara cara orange is a red flesh orange. Taste wise, it's really juicy and sweet. Give it a try while it's still in season :)
 
 
 
 

Monday, April 21, 2014

AFF Korea - Eggplant Side Dish (Gaji-Namul)

Eggplant. One of my favourite vegetable. But I have only limited choice on how to serve it. Everytime it's either stir fry with minced meat, or grill and cook with sambal (chilli paste)
So excited when I saw a simple dish using eggplant. And it's so easy to prepare, too


 
 
Recipe is from HERE
 
What you need:
 
3 medium size eggplant
2 1/2 tbsp light soya sauce
1 stalk of spring onion, chopped finely
2 cloves of garlic, minced
1/2 tbsp roasted sesame seeds
1/2 tbsp sesame oil
1 tsp of hot pepper flakes (I used 1/2 tsp in powder form - not as spicy)
 
Method:
  1. Cut 3 medium sized Asian eggplants into 3 pieces. Then cut each piece in half lengthwise
  2. Steam the pieces of eggplant inside. Bring to a boil for 15 minutes over high heat
  3. Turn  the heat off and move the cooked eggplant to a bowl. Set it aside to cool down
  4. After the eggplant has cooled, drain the liquid. Tear each piece of eggplant lengthwise with your fingers, and put the strips into a large bowl
  5. Add in all seasonings and mix together using your hands
  6. Serve with rice



I am submitting this post to Asian Food Fest: Koreahosted by Sharon from Feats of Feasts

Saturday, April 19, 2014

Italian Easter Bread

It's been more than a week I haven't posted anything
Have been feeling sick, down with flu - again! Can't believe I just had flu one month ago and now it happened again :(
Anyway, I am feeling better since yesterday, still in recovery resting at home while DH brought the kids out

Itchy hands led me in the kitchen with an excuse that it's a must to bake in all occasions, including Easter LOL
Hot cross buns was in my mind at first, but having baked them for the past two Easters, I decided to try Italian Easter bread

Contemplating whether to use the recipe from Laura Vitale or Brown Eyed Baker (BEB)
Basically both recipe are really similar, so finally I decided to try out the latter, since I saw some orange juice used. It's also possible to add on orange juice when using Laura's recipe, just replace the water with orange juice, and soak the yeast in warm milk instead - will give it a try next time :)




Please don't laugh. I failed in shaping the bread to a beautiful braided ring like what Michelle from BEB did.
Look at that! Why it's not round? Where are the lines from the braid? I wonder...
FYI, that was the fourth attempt of shaping, but still it's far from satisfactory hiks...
But not too worry, failure like this is always accepted on my side as a challenge. Will definitely give this a try everytime I bake bread!

Okay, aside from the weird braided ring bread you just saw, look below and you'll agree by just looking. This bread is soft, fluffy and yummy with a hint of orange taste
It's should be better if it's a little sweeter to my liking. But Nutella spread helped my that only complaint :)



What you need:
(I made only 1/4 recipe below, slightly modified)

320g bread flour
90ml fresh milk
25g sugar
1 medium orange, zested and juiced (about 50ml)
1 1/8 tsp dry yeast
57g butter, melted
2 eggs
1/4 tsp salt
a drop of anise oil (I skipped)

This recipe used glaze which I skipped (I believe this explained why I felt the bread was not sweet enough):
1/2 cup icing sugar
15ml fresh milk
colourful sprinkles (I used chocolate rice)

Method:
  1. Heat the milk in a small saucepan over low heat, stirring occasionally, until it is warm to the touch, but not hot. If you have an instant-read thermometer, the temperature of the milk should be about 45degC
  2. While the heat is warming, place the sugar in a small bowl and add the orange zest. With your fingertips, rub the zest into the sugar until it is completely incorporated and the sugar is moistened
  3. Once the milk reaches the correct temperature, stir in the sugar and zest mixture, stirring to dissolve the sugar. Add the yeast, stir, and let sit for 10 minutes
  4. I used my breadmaker to do the kneading. I poured in the yeast mixture in the pan, followed by orange juice and eggs. And then pour the dry ingredients - flour and salt
  5. Let it knead for 5 minutes and then add in melted butter and let it knead for 30 mins
  6. Take out the dough from the pan and on floured surface knead a little more, about a minute or two (I added a bit more bread flour)
  7. Place the dough in an oiled bowl, turning to coat, and cover the bowl loosely with plastic wrap. Place in a draft-free area and allow to rise until doubled in volume, about 1 hour.
  8. Meanwhile, line two baking sheets with parchment paper and set aside
  9. Turn the dough out onto a clean surface and divide in two. Roll two pieces of dough into about 15-inch long ropes. Loosely twist the ropes together. Transfer the braided rope to one of the prepared baking sheets and bring the ends together to form a ring, twisting and pinching the ends together to seal. Brush the tops of each with melted butter, loosely cover with plastic wrap, and let rise until nearly doubled in size, about 45mins
  10. While the dough is rising, preheat the oven to 180degC. Just before putting in the dough into the oven, plant one raw egg in the centre hole. Brush all over with fresh milk. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and transfer to a cooling rack to cool completely
  11. Once the bread are cooled to room temperature, you can glaze them (if you desire). Whisk together the powdered sugar and the milk, adding more if necessary to reach the desired consistency. Use a pastry brush to brush the glaze onto the top and sides of the bread, and decorate with sprinkles. If you have leftovers, wrap well in plastic wrap

And there you go, your Easter bread is done :)
Now, look below, see my weird looking bunny? I saw this idea from yoyomax 12, she baked a cute bunny buns. I followed by making just one using 1/3 of the dough and I got one alien-like bunny LOL

Just roll the dough into 1 long rope, cut into three parts - long, medium and short
Shape the short one to a ball and you get the tail. Shape the long one to a circle and you get the body (with small hole at the centre for the egg). Shape the medium one to something similar to bunny face and ears. Attach all three together using beaten egg
Just before baking, place a raw egg at the centre of the body, brush all over with fresh milk and bake. When it's warm, I pressed one chocolate chip for the eye, and drew eyelashes, nose and lips using edible marker. Sprinkle icing sugar on the tail
My poor bunny nose was stuck at the pan's side, hence the flat nose hahaha...
You may view the step by step HERE She has tons of ideas. One of my favourite Youtubers bakers I follow :)


This poor bunny with a fish-like body need a nose job LOL
 


Soft and delicious. Texture a little bit changed the next morning, but it's back after warming up in the microwave for 15 seconds. Just like when it's fresh from the oven! :)
Oh and the eggs? It's perfectly cooked just like any other hard boiled egg :)




And since this bread is using orange as one of the ingredient, I am submitting this post to Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post 
 
 
 
TO ALL, HAPPY EASTER!

Thursday, April 10, 2014

ABC April 2014 - Whole Wheat Cinnamon Swirl Bread

Thanks to Hanaa, I still manage to participate in this month's Avid Baker's Challenge (ABC)

Cinnamon bread. I always love it. Hence my curiosity in trying this recipe from King Arthur Flour (KAF)




It used white whole wheat flour. Adding with some mashed potato flakes. Interesting
But my luck went to the drain. I couldn't find mashed potato anywhere near my place. Now how weird is that. Something so common was nowhere to be found in three supermarkets!
You know what people always says... It's always there, but when you need it, it suddenly vanished. I can't agree more
So I ended up replaced it with bread flour
The recipe used overnight starter and another unique thing - orange juice (I used freshly squeezed orange juice)
The interesting thing is, there's no orange taste in the bread at all
According to KAF, the use of orange juice is to mellow any potential bitterness in the whole wheat

So, I tried. And yes, it's good!
Definitely not the best looking yeasted bread I ever baked. Somehow mine looks like quick bread. It didn't rise high during baking as mentioned. There's no brown crust on top. I wonder whether I would have it if I didn't tent the dough during the 45 minutes baking as instructed. Perhaps I should try next time, not to tent the dough while baking. That will make this bread look much better with the brown crust dome on top :)




You may view the full recipe HERE and step by side instruction HERE

Please do not expect soft fluffy pillowy bread like those Asian sweet bread we usually love
This is another kind. Something more artisan. But don't worry, you are not eating rock here. This is definitely soft. And yummy, too. So it's really worth trying. And in my case, second try :)
 
 
This post is for Avid Baker's Challenge April 2014, a baking event hosted by Hanaa from Hanaa's Kitchen

 
 
And since this bread is using orange as one of the ingredient, even though not for the taste, I am submitting this post to Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post 
 
 

Sunday, April 6, 2014

Cinnamon French Toast with Caramelized Peaches (Curtis Stone)

An irresistible breakfast! Yum yum yum....




Recipe is from HERE

What you need:

For the caramelized peach:
1/2 cup sugar
4 peaches, pitted, each cut into 8 wedges
3 tbsp unsalted butter

For the French toast:
6 large eggs
 4 pcs 1/2-inch-thick slices brioche bread (I used thick toast)
1/4 cup sugar
2 tsp ground cinnamon
2 tbsp) unsalted butter
1/3 cup crème fraîche, for serving (I skipped)

Method:

To make the caramelized peach:
  1. Combine the sugar and 1/4 cup of water in a large heavy sauté pan over medium heat
  2. Stir until the sugar dissolves and the syrup comes to a simmer
  3. Allow the syrup to boil over medium-high heat without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 6 minutes, or until it begins to turn golden brown
  4. Remove the pan from the heat and add the peaches and butter and swirl until the butter melts
  5. Cook over medium heat for 2 minutes, or until the peaches are just tender
To make the French toast:
  1. Using a fork, beat the eggs in a 13x9 baking dish to blend
  2. Place the slices of bread in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once
  3. Stir the sugar and cinnamon on a large plate, set aside
  4. Melt the butter on a heavy large griddle pan over medium heat
  5. Add the bread to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through
  6. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely
  7. Divide the French toast among 4 serving plates
  8. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast
  9. Top with a dollop of crème fraîche (if using) and serve immediately


 Every bite will definitely make your day! :)
 


 
This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy KidsMich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

Thursday, April 3, 2014

Jalapeno Quesadillas (Ree Drummond)

I love quesadillas. This recipe is very easy to make. A delicious snack or appetizer to munch inspired by Ree Drummond :)


 
 
Recipe is from HERE
 
What you need:
 
6 tbsp butter
4 tortillas (I used wrap)
1 1/2 cup Monterey Jack cheese, grated
3 jalapenos, sliced thinly
250g mushroom, sliced (I used white button)
sour cream and cilantro for serving (I skipped)
 
Method:
  1. Lightly brown both sides of the tortillas in butter, in a skillet over medium heat. Remove to a plate
  2. Add butter to a separate skillet over medium heat, then add the sliced jalapenos. Stir and cook them. Remove from heat and set aside
  3. Cook mushrooms in butter over medium heat until deep golden brown, about 10-15 minutes.
  4. Add one tortilla back to the skillet you browned it in, and top with half the cheese. Top with half the jalapeños, mushrooms, then another tortilla. Cook on both sides, until tortillas are golden and the cheese is melted
  5. Cut into six wedges, then serve with sour cream and cilantro
 
 


Yum yum yum...
 


This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy KidsMich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger
 

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