Corn Dog

My kids LOVE corn dog, particularly those with mozzarella cheese filling, so I omitted the sausage
My first try making them at home

I found it's not that easy to hold the shape, cos the batter will keep flowing down. So from dipping to coating to frying, everything must be done fast, especially the coating part

Pardon the not perfect shape (this is so me LOL) 

But the texture is very good, a little bland in taste need some seasonings added IMO

Well, tomato ketchup, mustard and/or chili sauce really help

Oh and dun follow me using satay sticks, that definitely is not strong enough. Next time I will use wooden chopstick LOL

Source: HERE

What you need:

some mozzarella sticks
some thick bamboo sticks (or wooden chopsticks)

Batter:
240g plain flour
1/4tsp salt (next time I will add to 1/2tsp)
45g sugar
1 egg
240ml fresh milk
some breadcrumbs
enough cooking oil for deep frying

ketchup
mustard

chili sauce

Method:

1. Pierce mozzarella cheese with the sticks, set aside
2. Pour breadcrumbs on a plate
3. Prepare batter by mixing flour, salt, sugar, egg and milk. Stir until well mixed
4. Pour the batter into a tall glass
5. Heat oil in a pan wide enough to fit the sticks
6. Dip mozzarella cheese sticks into the glass filled with batter and immediately transfer to the plate with breadcrumbs
7. Roll it so it's coated with breadcrumbs thoroughly. Press gently to firm up the shape
8. Immediately put in the hot oil (make sure it is hot, otherwise the cheese will ooze out and oil will start to splatter)
9. Deep fry over medium fire for about 3mins make sure you roll around so all sides will be evenly browned
10. Serve with ketchup and mustard, chili sauce too

Sarikaya Pisang

Recipe source : HERE

What you need:

175g gula melaka, shaved (original recipe 250g but I found a little too sweet for my liking)
600ml coconut milk
2 pandan leaves, tie into a knot
4eggs
50g plain flour
1/4tsp salt
1/2tsp vanilla extract
some bananas, use those very ripe, I used barangan

Method:

1. In a pot, cook gula melaka, coconut milk, salt, vanilla and pandan leaves until sugar melts, bring to boil. Off fire and leave to cool
2. In another bowl, mix eggs and plain flour, stir briefly
3. Pour into cooled coconut milk mixture, stir and strain
4. Place banana slices at the bottom of baking dish / ramekins
5. Pour liquid, might add more bananas if you like
6. Steam in a preheated steamer over medium fire for about 30mins, off fire
7. Leave it in the steamer for about 15mins
8. Serve warm or chilled (I prefer the latter)

Strawberries Sando

Japanese fruity sandwich. We're obsessed by it after having them a couple of times from Family Mart

Recipe source: Honeybeesweets

For the whipping cream filling:
200ml whipping cream
30g icing sugar, sifted
125g mascarpone cheese
1tsp vanilla extract (my addition)

some slices of bread
fruits of your choice, I used strawberries
cling wrap

Method:

1. Whip cream and sugar until soft peak, about 5mins on medium speed
2. Add in mascarpone cheese and vanilla, and whip on low speed for 30 secs until well mixed
3. Refrigerate for about 1hour 
4. On a slice of bread, spread cream. Top with fruits, and cover with more cream
5. Cover with another slice of bread. Tighten the sides and wrap with cling wrap
6. Cut diagonally before serving

Kolak Biji Salak

Cannot believe it was 5years ago since I made this dessert :)
Recipe is HERE

This time I used another recipe which is as yummy
Source: HERE

What you need:

300g mashed steamed sweet potatoes
60g tapioca starch
1/4 tsp salt
a pot of water

Gula melaka sauce:
250g shaved gula melaka
600ml water
1/2 tsp salt
2tbsp tapioca starch, dilute in water
2 pandan leaves, tie into knot

Coconut sauce:
200ml coconut milk
1/4tsp salt
1 pandan leaf

Method:

1. Mix well sweet potato, tapioca starch and salt. Shape into small balls or any shape you like, set aside
2. Bring a pot of water to a boil. Add in balls into the pot and cook until they float. Drain and transfer into a bowl of ice water
3. Cook gula melaka sauce by boiling gula melaka, pandan leaves, water and salt. When boiling, strain and ad in tapioca starch slurry. Cook again over small fire until boiling and thickened
4. Add in balls. Cook until bubbling and off fire. Set aside
5. To make coconut sauce, cook coconut milk, salt and pandan leaf over small fire. Stir continuously until small bubbles start to appear
6. To serve, scoop balls into a serving bowl, and pour over coconut sauce

Sweet Potato Ondeh Ondeh (Klepon Ubi Manis)

Made this addictive snack before without the use of sweet potato, recipe is HERE

This time I made the version using sweet potato. Very soft texture. Really yummy. Highly recommended!

Recipe source is from The MeatMen

What you need:

300g steamed mashed sweet potatoes
100g + 5tbsp glutinuous rice flour***
3tbsp water***
100g gula melaka, shaved
150g grated coconut, steamed for about 20mins with salt and pandan leaves

Method:

1. Mix warm sweet potatoes with flour. Add in water and knead until you get the consistency that enables you to roll the dough without any stickiness
2. Make the dough into 20g balls. Make a dent in each ball and add in shaved gula melaka
3. Wrap it and seal and roll into ball. Do the same to the rest
4. Bring a pot of water to a boil over medium heat
5. At the same time also prepare a plate of steamed grated coconut
6. Transfer balls into the boiling water. Let cook, stir occasionally
7. When the balls float, remove from pot and transfer to the plate with grated coconut
8. Roll until well coated with the coconut

Note:
•Don't eat immeditely as the gula melaka filling is still hot
•Can keep a night in the fridge without change in texture. It starts to harden a little on the second night

***
The amount of water used varies depending on the quality of the sweet potato. Some are drier than the rest. Mine was more to moist type I supposed I could have just added 1 or 2tbsp. But I have added 3tbsp hence the additional 5tbsp of the glutinuous rice flour. You may start with just 1tbsp water first

Simple Choco Balls

Yummy snack my mom used to make for us

What you need:
(I didn't measure)

Marie biscuits
Chocolate sweet condensed milk
Chocolate rice

Method:

1. Crush biscuits until fine crumbs form (I used food processor)
2. Pour in chocolate condensed milk until well mixed and reach consistency that can be rolled into balls, keep it moist to allow the chocolate rice to stick
3. Pinch the dough and roll into balls, about 1tbsp each
4. In a plate, pour chocolate rice
5. Roll the balls on it until evenly coated
6. Keep refrigerated

Choipan

Choipan, or some call it Chaipau, or Chaikue, is one famous Indonesian snack which is similar to soon kueh here in Singapore
The difference is more to the dipping sauce used. Choipan used chili vinaigrette sauce while we eat soon kueh with either or both of dark soya sauce and chili sauce
Been awhile since the last time I had choipan. So good I had the chance to make it myself :)

Must still practice more to get thinner skin. Mine is still too thick, even though it's yummy! LOL

 

 

 

Recipe is from IG eliz_willyam

 

What you need:

 

For the skin:

100g rice flour

5g tapioca starch

225g water

1.5 tbsp vegetable oil

about 1/2 tsp salt

 

For the filling:

1/2 large turnip, peeled and coarsely grated into long thin stripes

1 big carrot, peeled and coarsely grated into long thin stripes

1 big handful of dried shrimp, soak in hot water, rinse when it's soften and mince finely

3 cloves of garlic, finely minced

salt, pepper, sugar cooking oil

 

For the chili vinaigrette dipping sauce:

3 large red chilies. deseed and cut (or you may used red bird's eye chilies to make it spicier)

1 large clove of garlic

white vinegar, salt, sugar

cooled boiled water

 

Method:

 

For the skin:

1. Mix both flours with water til combined and sieve into a non stick pan
2. Add in salt and oil. Cook over low fire while continuously stirring til cooked and not stick to the pan
3. Remove from pan and transfer to a ziplock bag. Knead while it's still hot until smooth and elastic
4. Shape into balls (mine is 25g each)

For the filling:

1. Heat a pan with oil. Sauté garlic and dried shrimp til fragrant. Add in turnip and carrot, followed by salt, sugar and pepper. Stir and cook til soft. Adjust the taste and then off the fire

For the sauce:

1. Blend together chilies, garlic, vinegar, salt and sugar til smooth. Add in water enough just to dilute the mixture

To assemble:

Take the skin dough that has been shaped into balls. Make a dent at the center and spoon filling (about 1tbsp). Seal while at the same time shaping it into half circle

Another way is you may flatten the ball and place the filling at one side of the circle. Fold the other side of the circle over the filling and seal

 

To steam:

Place the shaped choipan on a stainless steel plate with a banana leaf on it. Sprinkle with some cooking oil and steam in a preheated steamer for about 15 to 20 mins

Serve with the dipping sauce

 

Yum!

 

Milo Muffins

Very easy to make. Very delicious yummy mushroom looking muffins. I love it. My whole family too :)

Thanks to Victoria for the great recipe. It's indeed irresistible :)

What you need:

120g fresh milk
80g Milo powder
75g butter, melted and cooled
1 large egg
10g cocoa powder
180g cake flour
2 tsp baking powder
60g sugar
some mini marshmallows

Method:

1. Preheat oven to 200degC. Prepare 6 cupcake liner in a muffin pan
2. Warm milk just til lukewarm, add in Milo powder and stir til dissolved
3. Sift cocoa powder, cake flour and baking powder into a bowl and add in sugar. Mix well
4. Make a hole at the centre and add in egg and milk mixture, mix well but do not overmix. Batter should be sticky
5. Scoop 1 heaped tbsp of batter , add in a few mini marshmallows and top it up with more batter
6. Sprinkle more mini marshmallow on top
7. Bake for 20mins til skewer comes out clean
8. Remove from muffin pan and let cool in cooling rack

Looks like a bunch of mushroom with surface looking like planet Mars LOL

Yummy yummy :)

 

DH, who dislikes overly sweet cakes, was full of praise after finishing one of these big muffins within seconds haha..

 

Eggs In A Cup

Another treat I enjoy eating that you may consider to surprise your mom on Mother's Day
If she doesn't prefer something sweet in the morning while you plan to make her breakfast, this is one good choice. It's in fact also good for lunch or snack :)

Okay, this one needs more chopping and stuff you need to do in the kitchen, but trust me, it's worth it :)

What you need:
(6 cups)

6 Mission Original Wrap
chopped red peppers
chopped green peppers
sliced Swiss brown mushroom
halved cherry tomatoes
sliced breakfast ham
6 eggs
3 tbsp grated Parmesan cheese
3 tbsp grated Mozzarella cheese
salt and black pepper to taste

1. First, preheat your oven to 180degC. Grease 6 holes muffin pan. In a bowl, mix in eggs, Parmesan cheese, salt and black pepper

 

 

2. Cut wraps into circles that can fit nicely into each hole in the muffin pan. Place them into the pan. prepare the ham, and vegetables

 

 

3. Place the ham and vegetables equally into each cup followed by pouring the egg mixture over it, close to the rim of the cups

 

 

4. Carefully place the pan into the preheat oven and bake for about 15mins. Remove from oven and add in mozzarella cheese into each cup and bake again for about 5mins til the cheese melted and the cup is crispy, Serve warm

 

 

 

This is a very versatile dish as you may use whatever ingredients you prefer. What I made was what my family and I love. You can replace ham with bacon, sausage while you can use whatever vegetables you love :)

 

 

Crispy cup with delicious juicy filling. Yum!

 

 

 

This is another post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

 

At the same time, a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners created in collaboration with Mission Foods

 

 

One more recipe in this book that caught my eyes was Beef Bulgogi and Kimchi Wraps. I must try this! :)

 

 

 

Meantime, I'd like to wish all the wonderful mommies out there.. HAPPY MOTHER'S DAY!

 

Banana Chocolate Cheese Wrap Roll

Finally I am well. Got flu bug from Ian, a pretty bad one it took almost 2 weeks for me to finally function normally. Well, I felt better last weekend but somehow got worse again. Health is wealth. It's not fun to fall sick. So relieved now, phew...

Anyway, this post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

So here is the first one, banana chocolate cheese wrap roll - a delicious sweet treat
I always love these three combination. Easy peasy to make and so yummy. You can prepare this for breakfast, or brunch or even as snack

 

 

What you need:
(1 serving)

1 Mission Original Wrap
1 sliced cheddar cheese, tear into small pieces (or grated cheddar cheese)
about 1 heaped tbsp chocolate rice
1 medium ripe banana
chocolate sauce for garnish

1. Heat a non stick cooking pan over low heat. Place one Mission Original Wrap on the pan followed by grated cheddar cheese on one side of the wrap (I found out on that morning that I had no grated cheddar left, so I used one sliced cheddar and tore it apart)

2. Add chocolate rice over the cheese

 

 

3. Add one peeled banana (I mistakenly sliced the banana into two LOL)

 

4. When cheese and chocolate rice start to melt, you will feel that the wrap starts to crisp too, slowly roll the wrap from one side to the other side

 

 

 5. And it's done :)

 

6. Transfer to a serving plate and drizzle some chocolate sauce and serve

 

Sweet creamy  chocolaty with a hint of saltiness. Delish!

 

Mission Foods with a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners

 

There's some recipes I'm so intrigued to try. This is one of them, Smoked Salmon and Egg Wraps with Mustard-Dill Mayonnaise. Sounds so good!

 

 

Lastly, hope you like the roll as much as I do and if you prepare this for your mom, hope she will enjoy it too. HAPPY MOTHER'S DAY :)

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)

Method:

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! :)

 

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 :)

 

 

Recipe is from Joanna Soh You Tube channel

 

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)

 

Method:

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

 

Note:

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