AFF Thailand - Thai Style Omelette & Stir Fry Kai Lan

So simple to make. Delicious yet dangerous
Why? Because eating these two dishes will make you end up eating lots of rice LOL

Recipe for the omelette is HERE

What you need:

2 eggs, lightly beaten
2 drops of lime juice (can use lemon juice or vinegar, too)
1 tbsp. cornstarch (or potato starch or rice flour)
1 tsp fish sauce
3/4 cup vegetable oil

Method:

1. Mix lime juice, fish sauce and flour til no more lumps
2. Mix the sauce with the beaten eggs
3. Heat oil in a frying pan and pour egg from about a foot above the pan
4. Cook for about 20 seconds, flip and cook for another 20 seconds
5. Serve immediately

Recipe for the vegetables is HERE

What you need:

a bunch of kai lan
1 1/2 tbsp chopped garlic
1 fresh red chilli, minced
2 tbsp vegetable oil

Stir fry sauce:
3 tbsp cooking sherry (I replaced with 1 tbsp apple cider vinegar)
1/4 cup chicken stock
1 tbsp oyster sauce
1 1/2 tsp fish sauce
2 tsp brown sugar

Method:

1. Mix stir fry sauce
2. Heat oil in a frying pan and sautee garlic and red chilli til fragrant
3. Add in kai lan and cook for a minute
4. Pour in stir fry sauce and mix well, cook for another minute
5. (make sure kai lan is not over cooked, crunchy kai lan is the best)
6. Serve immediately

This post is for  Asian Food Fest November 2013: Thailand hosted by Lena from Frozen Wings

ABC November 2013 - Cinnamon Swirl Pumpkin Rolls

All time favourite! Not with the kids nor DH though, they don't fancy cinnamon. It's with me! LOL

 

 

Avid Baker's Challenge November 2013, a baking event hosted by Hanaa from Hanaa's Kitchen where we bake recipes from King Arthur Flour for this year

 

For this bread, I made half recipe, used fresh pumpkin puree, and used the maximum amount of lukewarm water recommended (half recipe: 29g)

Used 100% bread flour, omitted ground ginger and ground cloves, and used dark soft brown sugar

Mixture of ground cinnamon and fine sugar was used for the filling, and I skipped the glaze

 

Full recipe => HERE

 

 

I must say this bread was real tasty! Not the softest bread I ever baked but it's considerably soft and fluffy. Best to warm it up first if eaten the next day

 

 

 

Please view HERE to visit other wonderful bakers making this wonderful bread :)

 

 

Honey Lemon Chicken Drumlettes (Bill Granger) (Happy Call) & Thai Style Stir Fry Spinach (AFF Thailand)

A great pair for a descent meal at home with the family :)

Honey lemon chicken drumlettes

 

 

Recipe is from Bill Granger through Mich from Piece of Cake
I only used the drumlettes part this time, and I used Happy Call pan to cook this dish
I found out the sauce is too lemony to my kids' liking. They prefer those sweet salty kind of sticky sauce. The next time I make this dish again, I would use just 1/4 of the recommended amount
Other than that, this finger licking dish is pretty addictive :)

What you need:
(with my modification)

16 chicken drumlettes
1.5 tsp salt
125ml lemon juice (I would use just 30ml in the future mixed with water to make it 125ml)
5 garlic cloves (I used 3)
90g honey
lemon wedges to serve (I didn't use)

Method:

1. Preheat Happy Call pan over low fire (oven would be 200degC)
2. Place chicken in a bowl, sprinkle with salt and mix
3. Place them in the pan and cook for about 15 mins, flip the chicken and cook the other side for another 15 mins
4. Place lemon juice, garlic and honey in a small bowl, stir til honey dissolved
5. Pour over chicken and stir til well coated, cook for another 20 mins til golden brown and the liquid gets sticky - flip whenever necessary

Thai style stir fry spinach

So simple and so good!
I guess I have discarded too many of the stems, I was left with mostly the leaves only :P

Recipe is from HERE

What you need:

1 large bunch of fresh round spinach (I used 2)
4 garlic, chopped
1 red chilli, deseed and sliced
1/4 cup chicken stock
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp cooking sherry (I used apple cider vinegar, can also use lemon juice)
1 tsp brown sugar
1 tsp sesame oil
2 tbsp vegetable oil

Method:

1. Stir together chicken stock, oyster sauce, fish sauce, sherry and brown sugar. Set aside
2. Rinse spinach and discard the root and the thicker part of the stems
3. Heat vegetable oil, sautee garlic and chilli til fragrant
4. Add in spinach, stir til spinach covered in oil and garlic/chilli mixture - about 30 secs)
5. Add in stir fry sauce, stir fry til spinach cooked - about 2 mins
6. Remove from heat, and adjust the taste: add fish sauce for saltiness, if too salty or too sweet add lime juice
7. Drizzle with sesame oil while still hot, and serve immediately

 

 

Honey lemon chicken drumlettes is for Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

 

 

 

And, Thai style stir fry spinach is for  Asian Food Fest November 2013: Thailand hosted by Lena from Frozen Wings 

Bake Along #54 Coffee Tuiles

I never heard of Tuiles (read: tweel) before. I think I ever ate this thin crisp cookies. Can't remember when and where though LOL
I ever baked something similar to this. Not the same, but pretty similar. It's brandy snaps (I converted it into Kahlua snaps: HERE)
Overall, I prefer Tuiles

Baking Tuiles was quite a challenge. Baking to shaping time was really crucial. You underbake, the cookies wouldn'tt get crisp. You overbake, the cookies would be to firm to shape
These cookies in the pictures were those considered successful. Only six of them LOL
My last six baked in the oven. The third batch. Learnt my lesson from the first and second batch :P

Recipe is from Emeril Lagasse for Food Network. You may view it HERE
Original recipe is Almond Tuile Cups. I made half recipe, replaced almond extract with coffee and omitted sliced almonds


What you need:

1/2 cup all-purpose flour

1/2 cup powdered sugar

1/8 tsp salt

3 large egg whites

4 tbsp. unsalted butter, melted

1/4 tsp almond extract (coffee emulco - stick to 1/4 tsp for half recipe)

1/2 cup sliced blanched almonds, toasted (omitted)

 

Method:

 

Preheat oven to 175degCF and line a large baking sheet with parchment paper and set aside

In a bowl whisk together the flour, sugar and salt

Whisk in the egg whites, butter, and coffee emulco until well combined. Let the batter sit at room temperature for 45 minutes

Drop a rounded teaspoon of batter about 3 inches apart onto the baking sheet. Spread the batter with the back of a spoon into 3-inch rounds

Bake in middle rack of the oven until golden, about 5 to 8 minutes

With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a rolling pin (If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften)

Cool the tuiles completely on the rolling pin, then gently lift off and transfer to a platter until ready to use

 

This is for Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

AFF Thailand - Stir Fry Minced Chicken With Thai Basil (Phat Horapha Gai Sab)

My first Thai food for this month's Asian Food Festival: Thailand hosted by  Lena from Frozen Wings. One of so many Thai food I love
For this dish, spiciness is a must! At least for me :)

 

 

Recipe is from HERE

What you need:

250g minced chicken

a handful of green beans, cut into 1/2 cm rings

2 cloves of garlic, chopped

3 bird's eye chillies, chopped (adjust the amount according to your preference)

 a handful of Thai basil

1 tbsp of oyster sauce

1 tbsp of fish sauce (I used 1 1/2)

1/2 tbsp of sugar

dash of Maggi seasoning sauce (I sprinkled a pinch of chicken stock powder)

1 fried egg to serve

Method:

1. Sautee garlic and chillies then add in the chicken, cook on high heat for a minute
2. Add green beans and continue to cook for a further minute
3. Add seasonings and cook until the meat is cooked through, add Thai basil and cook for 30 seconds before turning off the heat. Adjust the taste
4. Serve over steamed rice and fried egg. Yum yum!

 

 

 

This post is for Asian Food Fest November 2013: Thailand hosted by Lena from Frozen Wings 

My Girl is 8!

1 November was Abby's 8th birthday
Another year has passed and boy has she grown up!

1 day old

1 year

2 years

3 years

4 years

 

 5 years

6 years

7 years

And now, 8 years :)

 I baked a simple chocolate sheet cake decorated with edible image - pic requested by the birthday girl :) I used this recipe again - nice, chocolaty and melt in the mouth cake loved by my family

 

 

 

Super simple decoration, only crumb coated the top part with Nutella (yeah, Nutella - lazy me!), placed the edible image over it and arranged pearl all over the sides. That's it :P

 

 

 

Had a descent request to have her birthday treat at Swensen's last night :)

 

 

Happy birthday, my darling! Can't believe you have grown so fast to a young lady :)
May God always bless you, direct you in every little thing you do. Mummy will always love and support you in every possible way XOXO

THB #25 Italian Cheese & Herb Pinwheels

Finally I had time to bake this bread today
I love cheesy bread I didn't want to miss this one :)

I baked half recipe and made one giant pinwheel. Or flower? It did look like flower to me instead LOL

Recipe was chosen by Zoe from Bake for Happy Kids. Nice bread. Soft and fluffy. I love the super cheesy filling :)

I used a mixture of Cheddar, Monterey Jack and Parmesan cheese - total of 150g. Used all bread flour (1 3/4 cup) and the only herb I used for the filling was 1 tsp dried parsley
1 tsp of dried yeast and a pinch of sugar sprinkled over 1/2 cup of warm water. After 10 mins - bubbly and ready, poured into breadmaker pan, with 1 1/2 egg (90g in total). Followed by all dry ingredients and let the machine do the kneading and first proofing
While waiting, prepare the filling by mixing all the three grated cheeses with half egg and herb. Mix well
Shaping part, I followed Zoe's way. Please view her step by step picture
Flatten the dough into rectangle shape and sprinkle the filling over half of the flattened dough (length side). Fold and place it on the lined pan, seam side down (sausage-like shape)
Snip the sausage to three quarter of the way through, I cut into 6 parts. Lie flat each part, arrange to make it like a pinwheel shape
After proofing til doubled in size, brushed with egg wash and sprinkled some cheddar cheese around the centre part and then baked in preheated oven of 175degC til golden brown for 45mins (I had a giant pinwheel here LOL)

Not easy to neatly eat this giant pinwheel. I would make into smaller ones the next time I make this bread again LOL

This post is for The Home Bakers hosted by Joyce from Kitchen Flavours

 

 

Btw, today is Abby's 8th birthday. Happy birthday my lovely little princess XOXO

Nothing fancy, just making a simple birthday cake for her. Will share some pics tomorrow. I haven't got the chance to go through them. So tired today. Baking a birthday cake and a giant pinwheel, and at the same time taking care of the house and the kids have drained out all my energy LOL

Time to sleep now zzzzzz...